Butter, along with ghee and unrefined virgin coconut oil, are medium chain fatty acids (MCFAs), compared to long chain fatty acids (LCFAs) such as corn, soy, safflower, canola and margarine.
So, what’s the difference? The longer the chain, the harder it is to break down the fat into energy. As a result, it more quickly turns to fat in the body. Medium chain fatty acids like butter, ghee and coconut oil digest easily and quickly boost metabolism and energy.
Also, because butter, ghee and coconut oil are shorter chains, they can withstand heat better, making them the best oils to cook with. Long chain fatty acids break down and oxidize quickly when exposed to heat, so don’t cook with LCFAs.
Coconut oil, specifically, has a secret weapon called “lauric acid,” which is a rare and natural antimicrobial fatty acid. Studies have shown that the lauric acid in coconut oil may:
- Protect you from viruses
- Help lower cholesterol (coconut oil has zero cholesterol)
- Kill or disable viruses, bacteria or pathogens
- Boost immunity
- Increase absorption of Vitamins A, D, E and K
- Provide easily available energy for the body
- Support cognitive function in Alzheimer’s
- Support natural weight loss
Remember to increase your intake of these good fats in the wintertime to help insulate the body, rebuild the liver, and boost immunity!
Courtesy of John Douillard, Ayurvedic practitioner and founder of LifeSpa. For more information, check him out!