Extraordinary Fat

The Best Natural Source of AGCM (TCM), according to Professor Shirasawa

Excerpts from the book "FOOD FOR THE BRAIN, by Professor Shirasawa, PHD, MD, specialist in anti-aging. ISBN 978-967-14205-0-8"


It is important to know that coconut fat is made up mostly of saturated medium chain fatty acids, also known as medium chain triglycerides (MCTs). CMGAs are remarkable, easy to digest and have greater solubility in water.



To understand what makes coconut fat the most remarkable, even with its traditionally miraculous history, one needs to understand its properties and how the body responds to them.

All fats and oils are made up of fat molecules called fatty acids. There are two methods of classifying fatty acids. The first is based on saturation, in which saturated fat, monounsaturated fat, and polyunsaturated fat are found.

The second method of classification is based on the molecular size or the length of the carbon chain within the fatty acid. You have short chain fatty acids (SCFA), medium chain fatty acids (MCFA) and long chain fatty acids (LCFA). When three fatty acids are joined by a glycol molecule, you get a triglyceride. So you can also have short chain triglycerides (TCC), medium chain triglycerides (TCM) and long chain triglycerides (TCL). Sometimes the terms fatty acids and triglycerides are used interchangeably.

It is important to know that coconut fat is mostly made up of saturated medium chain fatty acids, also called medium chain triglycerides (MCTs).

MCFAs are remarkable, easy to digest, and have greater solubility in water. 

Compared with the vast majority of other fats in our diet: soybean oil, corn oil, canola oil, olive oil and chicken fats, are made entirely from LCFA. Almost 98% to 100% of the fat you consume each day is made up of AGCL. This type of fat requires pancreatic digestive enzymes and bile for digestion. While the MCFAs found in coconut fat can provide a quick and easy source of nutrition without penalizing the body's enzyme systems.

LCFAs are absorbed into the intestinal wall and combined with cholesterol and protein to form triglyceride-rich lipoproteins called chylomicrons which are released into the bloodstream and are ultimately converted into low density lipoproteins (LBDs). LCFAs circulate in the body as a component of lipoproteins.

In contrast, MCFAs are transported through the intestinal wall and respiratory system, where they are sent directly to the liver. In the liver, MCFAs are used to produce energy in the form of ketone bodies. Therefore, MCFAs bypass the lipoprotein stage in the intestinal wall and in the liver. They do not circulate in the bloodstream to the same degree as other fats. They are used for energy, not body fat or arterial plaque.

CMFAs are rapidly metabolized for energy in the liver, unlike other saturated fats. The shortcuts that MCFAs take in our digestive system allow it to fight diseases, especially inflammatory conditions.

The Good Fats For Cooking

chart01 chart02 chart03

Good fats as a dietary supplement

chart04 chart05

Need To Reduce Significantly


“All of the above texts are direct quotes from Professor Shirasawa's book. They are presented here to learn about the latest results regarding coconut benefits. This information can in no way be considered as a recommendation to modify medical treatment. Like any other quality food ingredient, coconut can only provide benefits if it is combined with a balanced diet and regular exercise. "



Ayam ™ France Facebook Instagram Youtube frnlendeitptes