MCT for Health

We have already discussed conjugated linoleic acids (CLA) here several times. Unlike ordinary linoleic acid (C18:2n-6), CLA are also C18:2 fatty acids, but they differ in the spacing of the double bonds along the carbon chain—they are closer together. They can also have different combinations of trans and cis double bonds. What they have in common is that they are less stable than linoleic acid and are more susceptible to peroxidation . They are therefore better sensors of oxidative stress. They more accurately reflect the state of metabolism and respond more sensitively to metabolic disturbances, breaking down more readily into various signaling molecules,  but they probably do not produce the aldehyde HNE. The most common source of CLA in our diet is milk fat. However, our bodies can also produce CLA from trans-vaccenic acid (TVA) , which is also present in milk. There are animal studies showing that as little as 1% of calories from CLA in mice completely eliminates arterial pla...

While exploring the positive effects of various conjugated linoleic acids (CLA), I also found studies on the effect of CLA on the development of cancer and tumors . Results from animal experiments make therapies based on supplementing several percent of CLA appear very interesting. For example, this study of artificially induced cancer (DMBA) in rats shows the effect of adding 0% (A3), 1% (B3), and 2% CLA (C3) to the diet. The results are very interesting, approximately a 10-fold reduction in both the number and size of tumors. For such a small dietary change, this is quite a large effect. What could be causing it? The same study also reports that dietary CLA reduces the activity of certain enzymes involved in processing polyunsaturated fats (D6D, delta-6-desaturase). This reduces the conversion of linoleic acid into arachidonic acid and its concentration in membranes. But it also reduces the conversion of the plant omega-3 ALA into the long-chain omega-3s EPA and DHA.  As we will...

If you think that vegetable (seed) oils protect your blood vessels, that is probably not true . This is suggested by studies examining their effects in older age or looking at lifespan. Vegetable oils may lower cholesterol, but low cholesterol levels are associated with shorter lifespan. But what would you say to the information that simply adding 1% of a special mixture of polyunsaturated oils—specifically processed linoleic acid—to the diet causes vascular plaque to disappear in an animal model within a few weeks! However, the processing of these vegetable oils was not carried out by any industrial food company. No—the processing was performed by bacteria in the cow’s stomach! The resulting product is called CLA, conjugated linoleic acid. There are several types, but the most interesting is rumenic acid, c9,t11-CLA. Another is t10,c12-CLA, but the first one is found in butter at ten to twenty times higher levels than the second. Could it be, then, that full-fat dairy products—especia...

MCT oil is a fat (triglyceride) composed of three medium-length saturated fatty acids linked by glycerol. In particular, Caprylic acid C8:0 and Capric acid C10:0 are valued. We find them mainly in the most historically common animal and some vegetable fats, butter, goat and cow's milk and in coconut oil and palm kernel oil (but not in palm oil), I don't know the content in lard, but beware, it is not contained in margarines, sunflower, rapeseed or olive oil. Butter, for example, contains up to 13% short or medium chain fats, ie four to ten carbons. They can also be bought separately as a dietary supplement, I recommend select by the composition so that they should contain mainly C8:0 and C10:0. From twelve carbons upwards, fats are characterized as long, although there is no complete agreement on this. Sometimes twelve-carbon fats are referred to as medium, which only encourages the confusion surrounding fats. Unlike shorter acids, lauric acid C12:0 can cause insulin resistan...