Well I would like to thank Par for allowing me to test sesalean as I have been using sesathin for sometime with great results and will continue to use it. I will be substituting sesalean in for the enova oil that I had been using . I take in 200 grams of fat per day so sesalean will be a big part of it along with 6grams of fish oil and other fats.. Well this morning I took 1tbsp alone with nothing sort of shot gunned it. It has a very mild taste IMO almost nutty and actually was quite pleasent. I am not sure if this is how its suppose to taste but that is what I got from it.
I will be cooking with it later on this afternoon when I make my chicken for the week. I will use it on top of salads also as the main oil. I will update on different changes and uses I make with it as long as I have it. Thanks again Par.
One question this has the same amount of calories as 1tbps of enova oil correcnt 1btsp = 120 cals 14gs of fat?
Some more info on it
Medium Chain Triglycerides:
Medium chain triglycerides are nothing new to the supplement world, going back to the 80’s, yet they have not gained the appreciation they deserve. Part of this stems from digestive difficulties with large quantities, but because we have several fat sources, we are able to stay well below that threshold with SesaLean™, so not to worry. The other primary issue is use of medium chain triglycerides whose chain is a bit too long. Typically, fatty acids with a chain length of 8 to 12 carbons are referred to as MCT’s, but it is the n=8 fatty acid, caprylic acid (aka octanoic acid), which imparts the great majority of the metabolic benefits. Our MCT’s are over 70% caprylic acid. With that out of the way, what do they do?
What they do is significantly decrease bodyfat accumulation, IN HUMANS, at daily dosing as low as 1.7g per day (1, 2). The mechanism is an increase in fatty acid oxidation versus storage, which results in an increase in energy expenditure (3, 4, 5)). And, unlike long chain triglycerides, their oxidation is not reduced in those prone to shortfalls in this area (6), so it is especially useful in those prone to fat gain. And, to top it off, they have been found to lower cholesterol (7)
Enova™
Enova™ is a new kid on the block, at least in the US of A. It has been used in Japan for quite awhile. This fat, rather than being a triglyceride, is a diglyceride (i.e. it has 2 fatty acid chains attached to glycerol instead of 3). Its metabolic activity resembles that of MCT’s, but may go a step further. Not only does it decrease bodyfat accumulation and lipogenic gene expression in humans (8, 9), but it also increases lipolytic and oxidative gene expression, which resembles the PPAR-alpha actovation found in fish oil and SesaThin™ (10). It also reduces hepatic triglyceride output compared to triglycerides [11, 12, 13]. It is beyond the scope of this presentation, but liver output and serum levels of lipids is highly correlated with reductions in insulin and leptin sensitivity (14, 15).
Lecithin
Well known as an emulsifier, in food preparation, lecithin is also often referred to as a “superfood”, and for good reason. Emulsion of lipids is necessary for optimal activity of Hormone Sensitive Lipase (HSL), whose activity/translocation is generally considered rate-limiting for lipolysis (16, 17) . This translocation requires cAMP activation of Protein Kinase A (18). And, a fluid phospholipid membrane, as facilitated by the unsaturated fatty acids in lecithin phospholipids, is required for optimal activity of Protein Kinase A (19).
One also cannot help but speculate that membrane fluidity increase may underlie a big part of leptin sensitivity, because of the well known effects of fish oils on both of those parameters (20, 21). Lecithin increase adrenergic binding to TG’s (22), and adrenergic signaling seems to be the primary determinant of leptin sensitivity, as reflected by the increased beta receptor density in males vs. females, which is concurrent with their increased sensitivity.
Lecithin also shows remarkable similarity with fish oils, in regard to the prevention of bodyfat accumulation and triglyceride levels, but differs in regard to lipogenic gene expression (23-26) arguing against a PPAR-alpha mechanism. This could perhaps even be suggestive of PPAR-gamma antagonism (27), but an increase in cell membrane fluidity is most likely, as there is no direct data on lecithin and PPAR.
SesaThin™
Most of you are already quite familiar with the final component, SesaThin™, but for a quick refresher, it is a miracle lignan which potently increases the oxidation of fatty acids, decreases the formation of and storage of fats, and is just a magnificent all around promoter of superior health, decreasing cholesterol, inflammation, and acting as an anti-oxidant. For much more detail, please read the write-up (link)
Conclusion
The bottom line with SesaLean™ is that you now have at your disposal an extremely versatile, palatable oil, which actually promotes a lean, healthy body.