Why are low-fat diets harmful?

Fats, especially saturated and omega-3 fatty acids, are involved in the construction of cell membranes and the mucous membranes of the intestines. When there is a deficiency of fats:

• The integrity of the intestinal epithelium is disrupted (increased intestinal permeability, or "leaky gut" occurs);
• Mucus production decreases, which protects the epithelium from contact with microbes;
• Local immunity (IgA, antimicrobial peptides) is weakened, making the intestine vulnerable to pathogens.

Antibacterial action. Some fatty acids, such as lauric acid (found in coconut oil) and butyric acid (a product of fiber metabolism), have pronounced antibacterial and anti-candidiasis effects. They:

• Disrupt the membranes of fungi and bacteria (e.g., Candida albicans, E. coli);
• Suppress inflammation, thereby preventing colonization by pathogens;
• Stimulate the growth of beneficial bacteria, such as Lactobacillus and Bifidobacterium.

Without these fatty acids, pathogenic strains gain a competitive advantage.

Bile regulation. With sufficient fat intake:

• Bile is actively secreted, which has bactericidal properties;
• Bile acids destroy the lipid membranes of pathogenic microorganisms and fungi;
• Moreover, bile maintains normal pH levels and activates enzymes necessary for nutrient absorption.

If there is little fat — less bile is produced, and the antibacterial function of the gastrointestinal tract is weakened.

Carbohydrates, especially refined ones. A high level of carbohydrates:

• Provides a nutrient medium for fungi (Candida, Aspergillus) and opportunistic bacteria;
• Leads to a flora imbalance (dysbiosis), especially with a simultaneous decrease in fats;
• Intensifies fermentation processes, bloating, and flatulence — indicating a disruption of the microbiome.