Monday, September 1, 2014

MCT Oil Cookies

UPDATE 9/16/2014:  I have been told that cooking corn starch (or even mixing it with orange juice) makes it much more quickly metabolized, thereby reducing its efficacy in preventing the onset of CPT2 symptoms.  I'm not a food scientist (a food fan, yes, food scientist, no) so I cannot say whether this is accurate or not, but I'm proceeding as if it is accurate.  So MCT oil cookies, yes, but the corn starch is back to being mixed with water for a "fun" drink.

I'm taking this whole "preventing muscle breakdown" very seriously.  I don't want to be back in the hospital due to my not paying attention.

There is plenty of anecdotal evidence that MCT oil and corn starch can help prevent CPT2 attacks.  I'm not sure what the deal is with corn starch, but with MCT oil my understanding is that it is one of the few fats that CPT2 patients can metabolize normally.  My new approach is to substitute MCT oil for other fats when possible.

I am also trying figure out the best way to get MCT oil and corn starch into a quick and easy-to-consume form.  I wanted to make some kind of bar, but cookies seemed easier to experiment with (since I know how to make them well without MCT oil and corn starch).

I took the normal "toll house cookies" recipe and modified it as follows:

Substitute 1 cup of MCT oil for the 1 cup of butter
Add 4 tablespoons of corn starch to the flour
Reduce the number of chocolate chips by half (I wanted to make the cookies slightly less unhealthy)

The results were great.  I vacuum sealed a bunch of "4 packs" of the cookies and put them in the freezer.  They're easy to grab and much more manageable than trying to eat a spoonful of MCT oil and a bunch of corn starch.

I'm sure I'll tire of MCT cookies soon, so I'm going to keep trying to develop new recipes.  In the meantime, I have the cookies.

The end result -- cookies that look and taste great.

The uncooked dough.  It sure looked like it was going to be a disaster.

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