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The CapTri® C8 MCT Diet

By John Parrillo

Because MCT oil has gotten to be so popular, I have received a lot of questions and interest in how to use this supplement, particularly our CapTri® C8 MCT, in a low-carb diet to burn fat.

captri-c8-mct-oilScientific studies have shown that when lipids like CapTri® C8 MCT are used in place of carbohydrates, body fat stores are lower – so you can definitely use this supplement while following a low-carb diet. When you reduce carbs, you in turn reduce insulin (insulin promotes fat storage) and activate the carnitine shuttle. The carnitine shuttle is a transport system that moves fatty acids inside mitochondria – the furnaces inside cells where foods are burned for energy. The body is then able to shift into a fat-burning mode.

The problem with typical low-carb diets is that you don’t have much energy and your metabolism slows down because you’re not eating enough calories. You’re really not consuming any fuels that your body likes to use for energy. With the new low-carb strategy, you use CapTri® C8 MCT in place of starchy carbs. This results in decreased insulin production and a higher release of glucagon, a hormone that helps unlock the body’s fat stores.

The calories from CapTri® C8 MCT provide the energy you need to keep training hard. Also, by substituting CapTri® C8 MCT for an equivalent number of calories from carbohydrates, you avoid the slow-down in metabolic rate which inevitably results from calorie-restricted diets.

For background, CapTri® C8 MCT consists of shorter (medium-length) chains. This structure accounts for the ability of MCTs to stimulate metabolism. It also harnesses the energy density of fat but is not stored as body fat. The molecular structure of CapTri® C8 MCT results in it being metabolized differently than conventional fats. Instead of being transported to fat depots like regular fats, CapTri® C8 MCT is transported directly to the liver and is immediately burned to produce energy.

As it is burned in the liver, some of the energy is released as body heat in a process known as thermogenesis. So instead of being stored as fat, excess calories from CapTri® C8 MCT are converted to body heat, and this means you burn more calories per hour. This explains why calories from CapTri® C8 MCT contribute less to fat stores than an equivalent number of calories from conventional fats or carbohydrates.

Another reason for CapTri® C8 MCT’s positive effects on weight control may have to do with an enzyme called “adipose triglyceride lipase” (ATGL), which is required for efficient mobilization of fat stores in fat tissue and non-fat tissues. Research has discovered that ATGL activity is inhibited by conventional fats, but less so with MCTs. This basically shows that MCTs allow fat-burning to proceed, whereas conventional fats may stand in the way of fat-burning.

captri-c8-mct-cookbookGuidelines

This diet is about how to gain muscle and lose body fat at the same time. It’s designed for people who want to get in shape as fast as possible or need to strip off body fat in the last phases of contest preparation. It is completely realistic to plan to lose 5 to 10 pounds of fat and gain a few pounds of lean muscle in just a few weeks. You will be amazed at what a difference this approach will make in your appearance and in the way you feel. Essentially, this diet is high in protein, lower in carbs, and low in fat.

Here’s your playbook for being successful while using this strategy:

  • Eat most of your starchy carbs early in the day (such as oatmeal, legumes, potatoes, or yams). Limit your carbs at night because they are less likely to be burned off. In fact, don’t eat any starchy carbs after lunch. If you really want to cut carbs and accelerate fat loss, don’t eat any after breakfast.
  • Use CapTri® C8 MCT (up to a tablespoon) with some fibrous veggies for an afternoon snack.
  • Eat plenty of lean protein at meals and snacks. You will get good results using egg whites, skinless chicken breasts, turkey breasts and tuna for protein sources.
  • Have generous portions of fibrous vegetables and salad at each meal. You can have essentially all the vegetables and salad you want. It’s very difficult to eat too many calories from vegetables. I’m talking about food like broccoli, cauliflower, asparagus, spinach, green beans, and so on. Refer to the Parrillo Performance Nutrition Manual for a more extensive list.
  • Avoid fruit and dairy products, which contain simple sugars, and bread, pasta and other refined carbohydrates
  • Gradually introduce CapTri® C8 MCT into the plan, starting with 1 tablespoon a day and gradually increasing to 3 or 4 tablespoons daily.

Use the following template to plan your daily menu:

Breakfast:
1 serving of a whole grain cereal such as oatmeal, served with Parrillo All Protein Milk-Flavor Powder™1 serving of a lean protein such as egg whites

Mid-morning snack:

Parrillo Protein Hi-Protein Powder™ Shake with 1 tablespoon CapTri® C8 MCT

Lunch:

  • 1 serving lean protein such as white meat chicken or turkey, or fish or shellfish
  • 1 serving cooked fibrous vegetables (broccoli, cauliflower, greens, green beans, zucchini, and so forth
  • 1 green salad with raw salad veggies drizzled with CapTri® C8 MCT
  • 1 starchy carb such as a baked potato or yam or brown rice (optional)

Mid-afternoon snack:

Parrillo Protein Bar™; or CapTri® C8 MCT (up to a tablespoon) with some fibrous veggies for an afternoon snack.

Dinner:

  • 1 serving lean protein such as white meat chicken or turkey, or fish or shellfish
  • 1 serving cooked fibrous vegetables (broccoli, cauliflower, greens, green beans, zucchini, and so forth)
  • 1 green salad with raw salad veggies drizzled with CapTri® C8 MCT

Post-dinner snack (optional):

A serving of Parrillo All Protein Milk-Flavor Powder™ or Parrillo High Protein Low Carb Pudding Mix™ (Chocolate or Vanilla Flavors).

Once you see how fast the results come, you will love this diet. Feel free to use it whenever you need to strip fat off your body – and do it in a healthy way.

 

2019-03-14T14:57:29-04:00 March 14th, 2019|by John Parrillo, The Press|

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