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Coconut oil is a saturated fat that has 90% concentration. It contains 45% lauric acid and 16% myristic acid and palmitic acid 8%. The key point is the coconut oil must be virgin and not processed because then the saturated fats remain mostly medium chain triglycerides which are rapidly absorbed in the small bowel and immediately uptaken by the portal circulation and head straight for the mitocondrial furnaces of the hepatocyte for use. They can not be stored by the body so they are a great source of energy right then. Athelete dont know this oil is better than eating carbs post work out for this reason.
The medium chain fatty acids can go through β-oxidation, they have to go through ω-oxidation first. Step one of ω-oxidation requires NADPH. And here's the catch: NADPH also is required for fatty acid synthesis. No NADPH means that fatty acid synthesis is replaced by ketone formation. Ketones are water soluble, so in that case the liver doesn't require choline to export the energy into the blood. Remember choline is vital for getting rid of intrahepatic fat. This is the cause of type two diabetes and most of the chronic diseases of aging I treat.
So, it should then be clear that the medium-chain fatty acids in coconut oil deplete NADPH, thereby causing most of the alcohol energy to be exported as ketones. This would mean little to no fat accumulation in the liver.

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Very, very cool! Good post. – becker May 1 2011 at 14:04
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 Interesting information, but how is this even a question? – sherpamelissa May 1 2011 at 16:07
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 Is any of it even true? – Matt May 1 2011 at 16:27
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 Why does non-virgin oil contain less MCT? Also presumably the fats can be stored by the body, even if not immediately? Also mightn't there be downsides to the fact that MCT require work by the liver? – David Moss May 1 2011 at 18:24
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 Processing is the main reason. – The Quilt May 1 2011 at 20:46
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closed as not a real question by sherpamelissa, Adam Crafter, mari, Ed♦ May 2 2011 at 1:41

2 Answers

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Good info doc. I have a question regarding coconut oil consumption. Coconut oil had always been the basis of my diet, I could down 6 tbspns in one sitting with no problems, but about a month ago I ran out, and didn't order until last week from Mountain Rose Herbs instead of Nutiva, which is where I usually get it. Anyways, I proceeded to consume as much as I use to, but I got violently sick (vomit, diarrhea, dizziness), and now I have a strong aversion to coconut oil. Why do you think I had such a terrible reaction? Could I have lost my ability to metabolize it or is it the change in brands? The coconut oil is extra-virgin and cold pressed.

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im sorry to hear about your problem. it sounds awful :( i just bought my first jar of nutiva and will starting "downing" it soon. however, this issue you have concerns me. did you go back to nutiva and still feel sick? i hope you get better. – tbonesteak May 1 2011 at 16:45
ROB, I've had this sickness from coconut oil before. I would suggest that the problem was that you lost your tolerance for coconut oil over the course of your months's break, as you know you need to get used to it before you can eat large quantities. I still find plain coconut oil a bit daunting, but eat large amounts of coconut meat (dessicated, creamed, milk) again fine. – David Moss May 1 2011 at 18:26
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 Was was the expiration date.....I bet it got rancid. Even coconut oils go bad. Shelf life is two years – The Quilt May 1 2011 at 20:29
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 And if they were stored in heat they oxidize fast. The method of processing is different it could change the mix of oils and level or if it were wet or dry processed. Badly processed coconut oil is usually fed to cows and horses. I bet these are possible. Nutiva is a good non gmo oil. Their manna is even better – The Quilt May 1 2011 at 20:33
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What about salicylates and brain damage? I had gotten into the habit of using coconut oil PWO but encountered new info re: the above. I now have 20 jars of unrefined coconut oil that I have been using only for greasy pans and to condition the skin. I also heard that it causes de novo lipogenesis(fatty acid deposition) and that this is the case with MCTs generally(owing to their rapid absorption). Maybe I am being misinformed and should go back to the coconut oil PWO in place of the starchy carbs?

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Does anyone care to address the problem of salicylates, de novo lipogenesis and also G.I distress? – PersonMan May 1 2011 at 18:48
I use coconut oil Pre-WO, for energy for my lifts, but then I'm in keto. Sometimes I drink 20g of protein from whey isolate PWO, but that's 30-40min PWO. – Bristlebeard May 1 2011 at 19:18
I was attempting to question the issue of whey(isolate) and oxidized cholesterol but the paleos weren't forthcoming. Any ideas as I have a jar that I had thought of dicarding on the grounds that it has "oxidized cholesterol". Should I discard, use it, and/or keep it in the diet as a PWO amino source? Also do you know about the above coconut oil issues? – PersonMan May 1 2011 at 19:22
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 Asa causes a leaky gut but some can tolerate it. Some can't. Those who are susceptible have higher risks. So if you're a ibs or crohns patient your more likely to get. Kinda like a celiac on a high carb diet has huge risks of schizophrenia for the same reason. Context. – The Quilt May 1 2011 at 20:50

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