Learn all about MCT Oil

MCT oil works through multiple energy pathways distinct from typical dietary fats. Due to their shorter carbon chain length, MCTs are rapidly absorbed from the intestine directly into the bloodstream going to the liver, skipping the usual fat transport route. Once in the liver, MCTs are quickly broken down for energy or turned into ketones (like acetoacetate and beta-hydroxybutyrate). These ketones serve as alternative fuel for the brain and muscles, even in the presence of carbohydrates, unlike ketone production that usually requires cutting carbs.

MCTs occur naturally in certain foods, with coconut oil being the richest source (containing approximately 55% MCTs, primarily as lauric acid C12). Smaller amounts are found in palm kernel oil (54%), dairy products (particularly butter and whole milk from grass-fed cows), and goat's milk. Commercial MCT oil is produced by extracting and concentrating the medium-chain fatty acids from coconut or palm kernel oil through processes like separating and refining, resulting in a concentrated product containing primarily caprylic (C8) and capric (C10) acids, which produce ketones more efficiently than lauric acid.