MCT Oil for Accelerated Results

Stop Using Vegetable and Nut Oil and Go With MCT


Chris Nicoll
I’m constantly being asked to explain the pros and cons of all the different oils that can be used for cooking, and people are always surprised at how vehemently opposed I am to most vegetable and nut oils, and how I’m a fan of coconut oil instead.

I advise everyone to steer well clear of vegetable oils. They’re not a substance you need to be ingesting if your goal is to put on muscle while burning fat and increasing your performance. Bear in mind, however, that I’m not addressing any animal oils or fats in this article. I’m only addressing people’s preferences with regard to stuff like olive oil, and why our options are so limited.


I can’t recommend most vegetable and nut oils because they contain very high ratios of omega-6 fatty acids to omega- 3s. Omega-6 fatty acids are far too inflammatory for what we need, and we’re already inundated with them because of everything else we’re taking in. They also compete for all the enzymes necessary to convert all the other fats in your system to things you need.

If you consume too much omega-6, your body becomes pro-inflammatory. Your ability to create all the fatty acids you need from the raw materials your body has available is also greatly inhibited. The solution? Cut out most vegetable and nut oils from your diet, and replace them with better alternatives.


Medium-chain triglycerides (MCT) bypass many of the normal mechanisms for fatty acid absorption. Most fats take up to two or three hours before they spark any kind of surge in available free fatty acids (FFA) for energy. MCTs, in contrast, pass into your system directly.

This gives you a large spike in your FFA levels, which can create significant ketone production. Ketones will help fuel your cells and improve your cardiac muscle efficiency. MCTs will also circumvent the enzymes needed to cleave longer fatty acids in order to use them for energy.