Rhianna Lambert

I just bought the pastries.

No, and you don't want to consume it in excess.

And it's confusing as hell because everyone online is talking about MCT oils again.

I remember when this first came around, they were adding them in shots and juice bars.

They're called medium change triglycerides, the type of fatty acid.

and particularly lauric acid, which may have antimicrobial properties.

And also that dates back to Ayurveda, actually, because of oil pulling with your teeth and all sorts of things.

So coconut oil has been in certain cultures for many, many years, but what we know from

so much large, robust data is that it's 85% to 90% saturated fat.

It's got more saturated fat than most other items that you'd assume does so.

It's got significantly more than butter.

So, if you are someone that's looking after your heart health, it's not good to have this in excess at all.

And we've got plenty of randomized control trials that state this actually.

So you want it in small amounts in your cooking.

I still would go for olive oil, extra virgin olive oil any day.

Controversial, seed oils don't have the same amount of saturated fat as coconut oil.

Shouldn't be controversial to say that because it's true.

But there we go.

I know.

But the British Heart Foundation and the World Health Organization are on my side here.