MCT C8 Oil

MCT C8 OIL is a part of the natural fatty acids of coconut oil. In addition to the rapidly absorbable MCT fatty acids (C6, C8 and C10), coconut oil also contains long-chain saturated fatty acids such as palmitic acid (C16) or stearic acid (C18). These are responsible for the characteristic firmness of coconut fat, whereas pure MCT C8 is liquid. In addition, there are some negative health effects associated with the long-chain saturated fat in coconut oil. With MCT C8 OIL, you can enjoy all the benefits of coconut oil without taking in the fatty acids that are less beneficial for the body.

MCT C8 oil consists of at least 95% caprylic acid. Many other manufacturers rely on blends of palm and rapeseed oil, as this reduces production costs. We don't do this because we don't believe in compromise! Our MCT C8 oil consists exclusively of coconuts.

To produce energy our body needs food. It can either break down carbohydrates (sugars and starches) into glucose, or convert fat to ketones. To maintain optimal performance over an extended period of time, your blood sugar levels should be stable, which is easier to achieve with ketones as an energy source. Caprylic acid C8 is converted to ketone bodies in the liver, providing you with a constant supply of energy.

MCT C8 OIL works best when you consume it with little or no carbohydrates. A green smoothie or warm drink with MCT C8 OIL will start your day right. In the evening you can mix MCT C8 OIL into your nighttime tea. Athletes also like to use it in protein shakes or Greek yogurt.

Caprylic acid C8 is the best source of energy because your body can convert it into energy in just three steps. Any unused ketone bodies are being excreted with the urine. As coconut oil contains on average only 6% caprylic acid, it takes up to 65 coconuts to obtain 500 ml of caprylic acid. For this reason, conventional oils often mixture C8 and C10 (capric acid), sometimes even C12 (lauric acid).

MCT C8 oil is easy to add to your favourite foods. It has no flavour of its own, but merely enhances the flavours already present. If frying or baking, you should opt for a different oil, as the medium-chain triglycerides from the coconut can break down at high temperatures above 100 °C and be converted into other molecules.