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Almost all other dietary fats on the planet are entirely long chain triglycerides (LCT). MCTs and LCTs are "very different" from each other! Their metabolism and uses are completely dissimilar.
Unlike LCTs, MCTs digest effortlessly. MCTs are so easy to absorb that by the time they leave your stomach, they are already completely broken down into individual fatty acids called MCFAs.
Soybean oil, olive oil, beef fat and lard, just to name a few, are all composed of 100 percent LCTs. Coconut oil and only a very few others contain MCTs. At 67 percent MCTs, coconut oil is, by far, the richest source of these virtually rare fat molecules.
Because they're not difficult at all to assimilate, MCTs allow your digestive system to rest. Fats generally require a great deal of effort to digest. But not MCT-packed coconut oil, it doesn't! Indeed, not all fats are alike.
MCTs are transformed into MCFAs and monoglycerides inside your body, both of which possessing impressive antiviral, antibacterial, antifungal and antiparasitic properties.
Triglycerides and diglycerides have no antimicrobial effects. Coconut oil consists entirely of triglycerides so it does not show antimicrobial activity.
But once the triglycerides are converted into monoglycerides and free fatty acids in the digestive tract, it’s pretty much game over for a long list of disease-causing bacteria, viruses, fungi, parasites, etc.
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