Kanso

MCT fats are digested and converted into energy faster than conventional fats. MCT fats are therefore more ketogenic than conventional fats (more ketone bodies are formed with the same amount of fat ).

Our Keto MCT Oil 77% (up to 150°C) and our Keto Margarine (180°C for up to 40 minutes) can be used for cooking and baking.

CAUTION: Not all MCT oils and fats are suitable for cooking and baking. Therefore, always look carefully and inform yourself before buying, otherwise you can expect a very bitter taste. 

Helpful hints: 

• Half a teaspoon of MCT oil = approx.1 g/ml 
• One teaspoon of MCT oil = approx. 3 g/ml
• One tablespoon of MCT oil = approx. 6 g/ml
• Use MCT margarine as a spread and for steaming and baking
• Use MCT oil for salad preparation and for gentle frying at low temperature (approx. 150 ºC).
• Add MCT margarine and MCT oil as an energy supplement to already cooked foods, such as vegetables, potatoes, purees, soups and sauces
• Do not keep MCT fats warm for too long, or heat them too hot or reheat them (microwave), as this could result in a bitter taste. 

Suitable preparation methods

• Steaming: Cooking in a closed pot at a temperature of about 100 ºC in its own juice or with little fat and liquid.
• Steaming: cooking in steam in a closed vessel at a temperature of approx. 100 ºC    
• Cooking in roasting foil / roasting tube: The food in the roasting foil is cooked gently and without fat in its own juice.
• Cooking in the Römertopf: Advantages of the Römertopf are that you need very little liquid and can almost always cook without adding fat.
• Gentle searing: The MCT oil should be heated to max. 160 ºC, briefly fry the meat or vegetables in it and lower the temperature for final cooking.

Note: This article is for information purposes only and is in no way a substitute for individual medical and dietary advice.