MCT oil contains the medium-chain, saturated fatty acids caprylic acid (C8) and capric acid (C10) from natural coconut oil in the ratio 60:40. In contrast to the long-chain LCT fats, which are contained in other common vegetable oils, as well as butter and margarine, MCT fats require a much lower digestive effort, do not deposit in the fatty tissue and are quickly converted into energy by the body. MCT oil is tasteless, it contains no carbohydrates and is therefore ideally suited as part of a ketogenic, i.e. a low carbohydrate, diet. Highly recommended as a cooking oil in cold food preparation, for salads, shakes, smoothies or even trendy bulletproof coffees. Since the valuable fatty acids are not very heat resistant, do not use MCT oil for frying and baking.