A Question About Triglycerides...
If the rationale behind using MCT oil as opposed to coconut oil is that long chain fatty acids such as lauric acid require digestion and are not immediately used for energy and can thus potentially be stored as fat, then why is butter included in in BPC? Butter has even greater levels of even longer-chain triglycerides. I'm sure there is a simple answer that's been discussed before, but I am having trouble finding it.
(No, I've not and indeed can not read the book at this time. I'd still like to know.)
Thanks so much for your responses.