Medium-chain fatty acids are found in dairy fats (milk, butter and cream) and in some ‘tropical oils’ like palm oil. These fatty acids, with the slight exception of 12-carbon laurate, are not incorporated into triglycerides and stored in the body. Once eaten, they must be promptly oxidized for fuel by mitochondria. Unlike long-chain fatty acids that require assistance from mitochondrial membrane proteins to get into the mitochondrial matrix, medium-chain fatty acids bypass this regulatory step. If we consume more medium-chain fats than can be burned in a short period of time, our liver converts the excess into ketones, which in turn can be burned by a wider range of organs (e.g., the brain).