Forms Comparison
| Form | Bioavailability | Best For |
|---|---|---|
| Virgin Coconut Oil (Cold-Pressed) | High | Maximum polyphenol and antioxidant retention — retains coconut aroma and flavor; best for supplemental use and low-heat cooking (smoke point ~350°F) |
| Refined Coconut Oil | High | Higher heat cooking (smoke point ~400°F) — neutral flavor; retains MCT content but loses some polyphenols during refining process |
| MCT Oil (Coconut-Derived) | Very High | Concentrated MCT delivery — fractionated to remove lauric acid, leaving caprylic (C8) and capric (C10) acids for maximum ketone production; liquid at room temperature |