When coaching on health and weight loss, one of the first things I recommend is to remove all your unhealthy oils. I personally believe one of the reasons for the obesity rise in America is unhealthy oils, so I only cook and bake with coconut oil and MCT Oil. Here’s why:

Researchers have known for some time that the benefits associated with virgin coconut oil are mainly from what is called medium chain fatty acids. Also known as medium chain triglycerides, or MCT for short. These medium chain fatty acids are different from longer chain fatty acids found in other plant-based oils. Most unhealthy vegetable oils are composed of long chain fatty acids, or triglycerides. (LCTs). Once consumed, MCTs are broken down rapidly, absorbed into the intestinal tracts and then transported directly to the liver where it is burned up almost immediately converted into energy. MCTs promote what is called thermogenisis which increases the body’s metabolism and produces energy. MCTs are transported from the intestines as fat droplets (chylomicons) and dumped into the blood stream near the heart. These fat droplets go through the entire body before it reaches the liver. They are slow to metabolize and therefore are easier stored as fat. On the other hand, MCTs rapidly burn as energy and raise the body’s metabolism which can aid in weight loss. This is why I feel MCT Oil is a healthy choice for a cooking oil and why I include it in so many of my recipes. Our salad dressings also use MCT Oil to help you get in the amazing benefits ever day!

When I first started using MCT Oil I really noticed an increase of energy so I make sure and use it every day. I use MCT oil if I need the oil to be a liquid and I use coconut oil if it can be in a hard state or if it’s cooked or baked in. Coconut oil will harden (melts at 76°F) so it won’t work well in salad dressings, etc. so then I use MCT Oil. I love to cook with coconut oil on the stove. I like the flavor and it’s a great way to get it into my daily diet. I also occasionally bake with it and always use it in my popcorn.  YUM!

I love to use MCT Oil in dressing and I always use it in my Little Choices Matter Oil Sprayer. I strongly suggest you invest in this wonderful kitchen item. It is a much healthier choice over the typical cooking sprays you can find in the grocery stores such as Pam. I coat my waffle iron with my sprayer, I coat my pans before baking and even spray it over veggies. I have found that my sprayer does the job and makes the oil go farther, so it’s a good investment! Don’t heat your oil so hot that it smokes, that will cause the oil to go rancid and strip most of the nutrients out of it. I use low-med temperature and learned to be more patient!

Read more on the amazing benefits coconut oil. Don’t forget the dangers of using microwave oven to melt it.

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  1. Liza Gomez on April 12, 2015 at 12:57 am

    I want to learn more healthy ways to cook and use MCT oil.

  2. Anna Ensley on July 22, 2015 at 10:45 pm

    My 10 year old son has a chyle leak and is on a nonfat diet with mct oil. Can I use mct oil in the pancake mix in place of vegetable oil or in cookie mixes if I bake?

  3. susan Grandsire on February 27, 2016 at 9:24 pm

    How to incorporate mct oil in your everyday food intake/diet