A more concentrated form of coconut oil is starting to gain traction in the global health industry. Medium Chain Triglycerides (MCT) is derived from coconut oil. Because it is made up of medium-chain fatty acids, it brings about a number of health benefits.
When ingested directly or added to salad dressings, smoothies, coffee or just about any beverage or food, MCT increases the body’s natural production of good cholesterol (or high-density lipoprotein) that counters excess or bad cholesterol. This way, it can help prevent the onset of cardiovascular diseases.
The 2nd World Coconut Congress brought several resource speakers who shed more light on the myriad health benefits coconut oil and MCT can bring about.
Dr. Mary Newport is an advocate for the consumption of MCT as alternative fuel for the brain in the management of the onset of Alzheimer’s disease. The US-based medical doctor attested to the effectiveness of MCT based on how her husband, who is diagnosed with the condition, has responded to the use of the supplement.
Dr. Nick Dimitri Costa, a Professor Emeritus of the Murdoch University in Australia, shared insights about lauric acid, the multi-functional medium-chain fatty acid from coconut oil. He, along with other panelists in one of the sessions, tackled many other health benefits from consumption of various forms of coconut oil.
At the recent world summit for coconut which highlighted the economic, health and environmental advantages of coconut oil consumption, the Health and Wellness session was chaired by Dr. Fabian Dayrit, a professor at the Ateneo de Manila University. Dr. Dayrit has published several research papers about coconut oil in the Philippine Journal of Science, the Journal of the American Oil Chemists Society, and the Journal of Agriculture and Food Chemistry. He led his panel in discussing more benefits of coconut consumption to the health.