banyanbotanicals.com/info/a...
As a culture, we seem to be increasingly liver-conscious—ever more aware of the importance of a healthy liver. This attention is well deserved. Without question, the liver is one of our most vital organs—perhaps second only to the lungs and the heart. We can live with just one kidney or a single lung, and we can do without the spleen entirely. But we cannot survive without a functioning liver.
MCT C-12 lauric acid is bad for liver?
If you see supportive diet in above link.... it is written
In order to truly rest the liver, it is best to minimize your intake of refined sugars, oils, and fats—which are the primary foods that the liver is directly responsible for metabolizing. Ghee is the easiest fat for the liver to digest and it also helps to restore enzymatic function. During a liver detox, favor ghee over other oils and fats, but still use it sparingly.
Kya Bhai @anup tum bhi ....
which book on Ayurveda tells u to go for branded Ghee???
When did purchasing and consuming Branded ghee became our cultural habit???
Kutch bhi ???
Now one question.... clear answer is expected..... no anecdote... where abhishek landed or what Dave said....No what 600+ followers say....
Simple straight answer....
Question is.... is MCT good for weak liver???
Ofcoz with scientific data and studies.....
Once we get answer for this....we will go next....
cure
Ashka9
Anup
"4 Common Types of MCTs
Each of the different fatty acid carbon atom lengths is thought to elicit slightly different physiological effects based on the length of the carbon atom chain. Each of the four common types of MCT oils have been assigned specific names for identification purposes. C6, C8, and C10 have been named from the root word “capra” which translates to “goat” due to the fact that goat’s milk is a source of MCTs. Some have argued that C6, C8, and C10 may fit the definition of medium-chain triglycerides better than C12.
C6 (Caproic Acid)
This is perhaps the least popular medium-chain triglycerides – a Google search reveals only 395,000 results. C6 is seldom used in MCT oil formulations due to the fact that it tends to have a strong taste, can create burning sensations in your throat/gut upon consumption, and is most likely to result in gastrointestinal distress.
Since C6 is the shortest of the medium-chained fatty acids, it is the quickest to convert into ketone bodies. Thus you’ll probably get a quicker, less sustained boost of energy from this particular MCT. That said, most manufacturers use a distillation process to eliminate the C6 from their product so that there’s no sketchy taste or other MCT oil side effects like stomach aches.
C8 (Caprylic Acid)
If you were to search Google for caprylic acid, you’d see that it is the third most popular MCT of the four with 551,000 results. Caprylic acid is known for its antimicrobial properties and is thought to be significantly more potent than lauric acid in this respect.
Additionally C8 is processed by the portal vein, meaning it doesn’t need to get broken down by the liver and quickly converts to ATP (cellular energy). Sometimes called “ocatonic acid,” C8 elicits the most potent antimicrobial effects of any MCT. It has been known to restore health of the gut flora, particularly in cases of Candida and other fungal infections.
C10 (Capric Acid)
On the totem of MCTs, C10 (capric acid) is the second shortest and isn’t as abundant in coconut oil as longer chained C12 (lauric acid). It is estimated that approximately 10% of MCTs from coconut oil are C10, making it more costly to obtain than C12. While coconut oil contains slightly more C10 than C8, most high quality MCT formulas consist of both C8 and C10.
Capric acid is easily absorbed by the portal vein and converted into ATP energy. Of all MCTs, a Google search reveals that C10 is the second most common (with 579,000 results). Some MCTs use a combination of C12 and C10 with smaller amounts of C8 as a way to cheapen the product.
Capric acid is also sometimes used in the process of creating perfumes, food additives, and pharmaceuticals. When taken as an MCT, it isn’t metabolized as quickly as C8, but may provide slightly more sustained energy due to its longer chain.
C12 (Lauric Acid)
This is the most popularized of the four manufactured medium chain triglycerides. If you search Google for “lauric acid” you’ll see over 625,000 results – significantly more than the other forms of MCTs. Lauric acid is most commonly derived from coconut oil, accounting for over half of the MCTs in coconut oil.
Lauric acid is useful in that it functions as an antimicrobial agent and is present in coconut oil – which is why it is the most popular MCT. Other uses for lauric acid include: preservation of food and other nutraceutical supplements. Most people are able to obtain sufficient lauric acid directly from coconut oil consumption.
It is up for debate as to whether lauric acid cheapens vs. enhances the quality of MCT oils. Many coconut oil proponents suggest that MCT oils don’t include lauric acid in their product because it is “rare” and more costly to include. Others suggest that lauric acid cheapens the MCT product and may behave more similarly to a LCFA due to its 12-chained length.
Manufacturers of MCT oils advocate using 100% C8, 100% C10, or a combination of C8 and C10 because they are most rapidly metabolized for energy. C13 is considered a long chain fatty acid, and since C12 is close, it may not be metabolized as efficiently via the portal vein like C8 and C10. Some experts have argued that C12 lauric acid is referred to as an MCT purely for the sake of convenience.
Upon investigation, longer chained fatty acids require carnitine for cellular transportation, but MCTs are passively diffused. Over 70% of lauric acid is thought to be absorbed through the portal vein. In comparison to other MCTs, this percentage is not as significant and therefore may be a less efficient way to obtain energy (or less valuable MCT)."
Also read this.
"Let’s start with butter, the raw material from which ghee is made. The primary fatty acid in butter is call butyric acid, so named because it was first discovered in butter. Butyric acid, also known as butyrate, is a short chain fatty acid (SCFA) that the intestinal tract thrives on, as it helps to protect the integrity of the gut wall, and then some! (1)
Well, the process of making ghee yields an even more concentrated source of butyric acid than butter. But there is another source of butyric acid: the busy beneficial microbes in your gut."
In short. Mct in vco is c12 akin to lct. C8and c10 are the best. Found in mct oil.
The % of mct differ in different ghee is because of different methods of production and adultration. Fermentation is the key. Anuo. Making ghee at home is not at all cumbersome. It takes only one min to collect malai from milk, store is container after putting a little yogurd, curd or yogurt, do this for a week or 10 days, take out of freeze, add yogurd again and keep it to warm for ten twelve hours. Add cold water and makhkhan will separate. Put on a flame and the best ghee you will get. Ghee contains 17% sct. I can't opine if sct mct good for damaged liver but logically sct mct should not be a load on liver.
Bhai Mere...If MCT is good for liver.....any scientific data????
No anecdote examples plz.....
Bhai mere any scientific study????
I can talk lengths on herbs....I can give u many experiments carried on herbs by various reputed Universities....
Same way I expect some scientific data of MCT and liver....
Bhai if you can give some scientific data then it is ok....
or else I will not ask again....
Bhai no deviation from subject.... either give scientific data...or I will not ask again....
5000 yrs is bigger than what you are talking....
Plz provide scientific research support for your opinion sir....
Chod de....seems there is no scientific data....its all opinion.... let us forget....
so u have scientific data about MCT never harms liver???
medical reports can't be considered as controlled trials....
chod de....I GOT IT... 
LOL.....
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