most people with salicylate sensitivity don't tolerate coconut oil very well. On my research about some kind of substitute, I stumbled across MCT oil, which is quite similar to coconut oil. In fact it is often made out of CO. Now I was wondering whether it has still the salicylates in it, or if they have been removed while processing.
Has anybody with salicylate sensitivity tried MCT oil with success?
edit: bump, I guess there aren't many salicylate sufferers in here, and MCT oil is rare as well... too bad
asked byThomy (2384)
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on January 03, 2012
at 02:54 PM
Refined coconut oil(which is similar to MCT oil) is pretty much free of salicylates according to Ray peat.
A little off topic but how are you sure you are sensitive to salicylates? If its from sensitivity to coconut how do you know its not another factor? Interested because salicylates seem to be so beneficial, wondering why some people seem to have sensitivity to them.
on January 04, 2012
at 08:07 AM
@Shannon: I'll let you know, when I was fearless enough to try MCT oil :-)
I stumbled across an interesting fact:
It seems to be relatively easy to detect salicylates in vitro using iron(iii)-chloride. And I happen to have some iron(iii)-chloride lying at home in the garage.
So it might be possible to test the MCT oil before I let my stomach find out, whether salicylates were in it.
Best part is: You can also detect phenols and other nasty food chemicals:
Would be quite a help to have some indicator to test food with. E.g. puree a zucchini, add a few drops of iron(iii)-chloride solution and watch how it changes color. (but don't eat it afterwards, it's poisonous :D)