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MCTs are also referred to as "saturated fats" because all their carbon bonds are strong double bonds(i.e. saturated) which means that such oils will not easily breakdown into trans fats during high heat cooking or in the sunlight as will "polyunsaturated fats". The term "polyunsaturated fat" means that all bonds in the veg oil molecules are only single bonds that are relatively weak. This means that whenever you heat any polyunsaturated oil or margarine to high heat or expose it to sunlight for a while then trans fats will easily be formed. And trans fats are well-known to be carcinogenic. And as far as I'm concerned all vegetable oils are unnatural, chemically-processed, dead oils that also contain dangerous trans fats.
The above method of supplementing BHT with VCO is also recommended by Steven Fowkes who has done much useful research on BHT and who also occasionally posts on EarthClinic. He also recommends that BHT is mixed with coconut oil and taken outside meal times. You can download Steve's book -- The BHT Book -- from this link:
Another notable advantage of mixing your BHT dosage with a tablespoon of VCO is that the type of oils in VCO are referred to as Medium Chain Triglycerides(MCTs) which are saturated oils whereas vegetable oils(or polyunsaturated oils) are referred to as Long Chain Triglycerides(LCTs) -- whose molecules are longer and bigger than MCTs. And because MCTs have smaller molecules they can be easily and directly absorbed into the blood via the hepatic artery where they are transported directly to the liver for liver protection and for storage of MCTs as glycogen(liver energy store released as ketone bodies whenever needed). But LCTs -- because they are longer, larger molecules -- can only be absorbed directly into the lymph channels of the body from the intestines.
I also avoid using all vegetable oils and margarine whenever I can. I've always preferred using saturated fats and real butter with my food. It was the book -- The Mediterranean Diet by Ancel Keyes -- that originally kicked off everyone switching from using saturated fats to using polyunsaturated fats or veg oils/margarine even though his research and his recommendations were all about Olive Oil - a monounsaturated veg oil -- not about vegetable oils, which are polyunsaturated oils.
It was over 15 years ago when I read a useful piece of research by Dr Denham Harman, who fed one group of mice Corn + Canola Oil and fed another group of mice just Corn alone until they died. He found that 45% of the Corn + Canola Oil mice group had cancer. A large number of the female mice had uterine cancer and the male mice had prostate cancer. The Corn only group(no Canola oil) did not have such a preponderance of cancer. Here is some mo4re interesting research by Denham Harman:
Effects of the Antioxidant Butylated Hydroxytoluene (BHT) on Mortality in BALB/c Mice(1979)
Prolongation of life: Role of Free Radical Ractions in Aging(1969)
Chemical Protection Against Aging(1969)
Lastly, I've been taking BHT + 1 tbspn VCO for over 5 years now at either 250mgs per day or 500mgs per day without problems or side-effects. I always take BHT with VCO as a preventative against dementia, as an anti-viral(covid-19 et al) and as a powerful oil-soluble anti-oxidant.
Interestingly, Dr Denham Harman only died just recently. He died at the ripe old age of 98.
How to Take BHT
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This is in response to a number of different posters. I have discussed this issue many times now. In my opinion mixing BHT with any oil very much degrades the treatment. For best results BHT should be taken with a gulp of water only. Do NOT mix BHT with any oil at the time it is ingested or anything other than a gulp of water.
My opinion is based on the results posted in this and other forums....Oscar
