The solid stuff we get here does impart a taste to food, when used in cooking whilst MCT oil doesn't. Think of MCT oil as Ghee (clarified butter). Through the filtration process, it gets rid of all the fats
contains butterfat, milk solids and water, ghee
is pure butterfat cooked longer, until all moisture is removed and the milk solids are caramelized and then filtered out. While butter
is not necessarily bad for you, ghee
has health benefits that make it healthier than butter
MCT stands for medium chain triglycerides or medium chain fatty acids. They’re types of fat most often derived from coconut oil but sometimes made from palm oil.
MCT oil is colorless, odorless, and stays liquid at room temperature, making it the perfect fat to add to food, smoothies, and coffee for extra energy and brain-boosting benefits".
Not saying to change your loooong proven method, just enlightening you with the benefits of both. https://blog.bulletproof.com/what-is...s-coconut-oil/
New to this method I went with the overwhelming recommendations (from the "community") to use MCT vs straight unrefined coconut oil.
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