The Ministry of Health warns against using KETOIL oil Attached is the response of the company that markets the oil

Update from 'Omega Galil' regarding the keto-oil product:

The Omega Galil company stated:
"Following the publications, the Ministry of Health met with our representatives, received data about the safety of the product, informed us that it retracted and canceled the aforementioned warning and removed it from its website. You can see on the ministry's website that the warning does not exist.

Message from the Ministry of Health:

The Ministry of Health warns the public against consuming and purchasing the product: KETOIL

Recently, the Ministry of Health became aware of an intention to launch MCT oil for food, under the trade name KETOIL. This oil is marketed as "suitable for cooking, frying and baking".

We would like to update:
This oil is primarily intended for the treatment of medical cases, diseases and problems that justify its use.

The oil does not contain the essential fatty acids for health. The human body does not know how to produce essential fatty acids and must get them in the daily diet from oil that contains them. MCT oil is not recommended for consumption as part of a healthy diet, in the spirit of the Mediterranean diet. This oil is not a substitute for olive oil, canola oil and other edible oils that have evidence of their contribution to health.

Before using this oil, you should consult with a dietician licensed by the Ministry of Health and for relevant medical needs. For inquiries and additional information, you can contact the Health Voice hotline 5400* and the website of the Committee for the Prevention of Misleading the Public in the Advertising of Health Products, at the Ministry of Health.

The response of the Omega Galil company, which markets KETOIL oil in Israel, to the Ministry of Health's announcement:

1. MCT oil is a saturated oil of vegetable origin with medium chain fatty acids that has been used for decades as a medical food and for at least ten years as a nutritional supplement and as an ingredient in many foods, including in Israel. The oil has food approval in many countries of the world and is partly marketed as an edible oil. The oil is produced in factories that have all the required quality certificates.
2. MCT oil exists in nature in high concentration in breast milk, butter and ghee as well as in coconut and palm nuts.
3. The sale of MCT oil for edible purposes is legal and meets all Ministry of Health standards.
4. To the best of our knowledge, there is no known danger or harm in the consumption of MCT oil, either as a nutritional supplement, as an edible oil, or as a frying oil, in the nutritional medical scientific literature. In the safety document of the product there are no restrictions on its consumption.
5. As those who have regretted our flag that nutrition should be chosen wisely, we do not go against the Ministry of Health's position regarding the benefits of edible oils, on the contrary, it is important to us that the public deepens its knowledge for wise use in which ways and uses it is better to use each oil. Many oils, good and nutritionally recommended however they change their composition under high heat conditions such as cooking or frying, oxidize and produce dangerous substances. The MCT oil is marketed by us as "the ideal oil in the kitchen for cooking and frying" due to its low oxidation even at high temperatures, which is different from other kitchen oils. This also applies to canola oil, for example, which is also proven to be an oil that oxidizes in frying, despite being marketed as recommended for this.
6. Olive oil for example - we recognize its benefits when it is fresh and used for seasoning and cold foods, and at the same time, like the Ministry of Health, we also recognize its tendency to oxidize during prolonged heating or frying. This is exactly why we brought the MCT oil to the market, which has no seasoning value in food, but is definitely valuable when cooking and frying due to its property of not oxidizing like other kitchen oils.
7. Omega Galil tested the resistance of the oil in frying and cooking based on the parameters also accepted in Israeli standards for vegetable edible oils (T.I. 191,216) and found that other vegetable edible oils tested - cold-pressed olive oil and canola oil seriously exceed the standards immediately after frying even briefly at 150 -160 degrees while MCT oil does not pass the oxidation standard even after a long time up to 200 degrees.
8. Dietitians and senior and experienced doctors in Israel use MCT oil and recommend their patients to consume MCT in the framework of a ketogenic diet and also in the framework of a normal healthy diet.
9. In the announcement of the Ministry of Health there are several statements that it is important for us to refer to and insist on their accuracy:
It is true that there are no essential fatty acids in MCT oil, but the purpose of its consumption is not to obtain essential fatty acids but to be used as a safe oil for use in the home and industrial kitchen. Vegetable edible oils contain high concentrations of omega 3 and 6 vegetable fatty acids, therefore the above oxidizes very quickly and therefore their use in frying produces toxic oxidation products which, as the Ministry of Health also knows, is recommended to be avoided due to potential damages and actual health hazards. By the way, according to the Ministry of Health's standards These substances must not be present at all in fresh oil, especially in the levels formed after frying.
Also, according to the recommendations of the Ministry of Health, it is recommended to reduce the consumption of foods rich in trans fats, which are formed during extreme frying of vegetable cooking oils, often or with the aim of turning liquid cooking oil into a solid. Due to its health damage, trans fat was banned for use in industry and today in most margarines it has been replaced by saturated fat.
In conclusion, MCT oil provides stability and safety when used in cooking, baking and frying both against the formation of toxic oxidation products and from the formation of trans fat.
10. With regard to essential fatty acids - essential fatty acids can be consumed from food and not from oils, certainly not unsaturated oils that tend to oxidize quickly in frying and even in storage conditions, since in this case it is possible that the harm outweighs the benefit of their consumption. In case of deficiencies in essential fatty acids from the diet, especially omega 3, nutritional supplements can be taken to supplement the deficiency.