In recent times, the demonization of saturated fats against mono and polyunsaturated fats has been put in the attic thanks to the latest discoveries on particular types of saturated fats,  medium-chain triglycerides, respectively MCT or MCFA, and short-chain fatty acids or SCFA .
Both of these types of fats are saturated, but differ from other types of saturated fats for a smaller number of carbon atoms that make up their chains (aliphatic compounds): medium-chain triglycerides have 6 to 12 carbon atoms, the short-chain fatty acids less than six.
Unlike long-chain saturated fats, short- or medium-chain saturated fats both have one important characteristic; they are digested more quickly in our body, passing first from the circulation and then from the systemic circulation. Result? They arrive first in the intestine, thanks to their greater digestibility they are better tolerated for those suffering from inflammatory bowel diseases and digestive problems in general. For this reason, despite being saturated fats, medium-chain triglycerides and short-chain fatty acids are two types of “good fats”.

But that is not all. Both medium-chain triglycerides and short-chain fatty acids (now let’s see which foods fall into this classification) promote thermogenesis, i.e. they allow the body to burn more calories through body temperature, and by increasing non-sport induced thermogenesis. (NEAT), i.e. they make us more active in everyday life. They also reduce stress, and in a study that compared the consumption of foods with medium-chain triglycerides and extra virgin olive oil , it was found that in the first case weight loss with particular reference to fat mass was favored. Furthermore, those suffering from hypothyroidism problems, just like those suffering from digestive problems, find advantage in the use ofmedium chain triglycerides precisely because of greater digestibility, stress inhibitors and because they increase body temperature and favor the maintenance of lean mass.