Intestinal microbiota

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The gut microbiota plays an important role in maintaining overall human health.

On the keto diet, changes in diet can lead to alterations in gut microbiota.

Consuming high amounts of fats and proteins on this diet can change the composition of the gut microbiota, affecting metabolism and digestion.

It is necessary to consider and take care of the gut microbiota while on the keto diet, including consuming prebiotics and probiotics to maintain balance and ensure optimal digestion.

Foods Rich in Probiotics and Prebiotics

Foods rich in probiotics typically include fermented food products.

On the keto diet, you can consume the following probiotic-rich foods:

Kefir
Natural unsweetened yogurt
Sauerkraut (without added sugar)
Pickles (without added sugar)
Kimchi (Korean dish of fermented vegetables, check carbohydrate content)

As for prebiotics, they are found in fiber-rich foods that are not digested in the gastrointestinal tract and serve as nourishment for beneficial gut bacteria.

On the keto diet, prebiotics can be found in the following foods:

Garlic
Onions
Asparagus
Celery stalks
Leafy green vegetables, such as spinach and kale
Avocado

The most important thing about Intestinal microbiotaWatch all

How to overcome aspergillus.

Aspergillus are highly pathogenic fungi that can inhabit the intestinal microflora and thrive on carbohydrates and proteins. The only thing that can suppress their growth is a diet rich in fats.

Aspergilli — is a genus of mold fungi that includes many species (for example, Aspergillus fumigatus, Aspergillus niger, Aspergillus flavus), some of which are pathogens for humans. Their ability to cause diseases (aspergilloses) is associated with a weakened immune system, disruption of intestinal microflora, and excessive growth of colonies in unfavorable conditions.

Pathogenicity of Aspergilli

Immunocompromised conditions. Aspergilli are particularly dangerous for people with weakened immune systems (HIV, chemotherapy, organ transplants).

Aspergillosis — is a systemic disease in which the fungus can affect the lungs (invasive aspergillosis), sinuses, skin, and even the brain.

Mycotoxins. Some species (especially A. flavus) produce aflatoxins — potent hepatotoxins and carcinogens that can accumulate in the liver and provoke malignant processes.

Aspergilli and Intestinal Microflora

Normally, aspergilli are not the main inhabitants of the intestinal microbiota. They may be present transitively (for example, through food), but they are not conditionally permanent symbionts like Candida or E. coli.

However, with disrupted acidity, antibiotic use, or immunodeficiency, fungi can colonize the gastrointestinal mucosa and cause local inflammation, wall permeability, and allergic reactions.

Nutrient Medium: Proteins and Carbohydrates

Aspergilli are saprobes that grow well on organic substrates. Their enzymatic apparatus is capable of breaking down:

Polysaccharides (starch, cellulose) using amylase;
Proteins using proteases;
Cell walls of plants (cellulase, hemicellulase).

Therefore, protein and carbohydrate food is an excellent medium for the growth of these fungi.

Aspergilli and Fats

Fats are indeed less suitable for the growth of aspergilli because:

Fungi lack effective enzymes for mass breakdown of saturated fats;
The fatty medium limits access to oxygen and moisture, which are necessary for aerobic fungi;
Some fatty acids (especially short-chain and medium-chain, like those in coconut oil) have antifungal properties.

Fats do not "kill" aspergilli directly. This is rather an unfavorable environment for the active growth of fungi, rather than a means of destruction.

However, fats, especially saturated ones and those containing antimicrobial components, can suppress growth and reduce pathogenicity of aspergilli due to: