Medium-chain triglyc­erides (MCT) oil helps en­cour­age the body to make ke­tone bodies, com­pounds that can be used as fuel by the body – and per­haps most in­ter­est­ingly – by the brain. Ke­tones are a hot topic these days and have been shown to im­prove re­call in pa­tients with Alzheimer’s disease and mild cog­ni­tive im­pair­ment, although more re­search is needed. In fact, a 2016 re­view found that Alzheimer’s pa­tients may be bet­ter able to use ke­tones than glu­cose for brain fuel, lead­ing sci­en­tists to posit the ther­a­peu­tic ben­e­fits of ke­to­sis for de­lay­ing or cor­rect­ing brain fuel supply, es­pe­cially in those with de­clin­ing func­tions. Use MCT oil in place of oil in any un­cooked or low-tem­per­a­ture recipe. Try adding to mashed av­o­cado and use as a sand­wich spread, use in vinai­grettes, stir into al­mond but­ter or toss with steamed veg­eta­bles. In our recipe, we use it to make a chile oil that’s driz­zled over a veg­giepacked stir-fry.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.