Coconut oil has grown in popularity through the Paleo and Keto diet trends. Many health experts praise coconut oil’s high heat stability, medium chain fatty acid profile, as well as antibacterial and antifungal properties. What many people are not aware of is the impact of coconut oil on the microbiome. Depending on the species within the microbiome (bacteria, viruses, and fungi within the GI tract), coconut oil can support the overall diversity of species in the microbiome or can lead to imbalances.
Coconut oil contains a high amount of lauric and caprylic acid, which gives coconut oil its antibacterial and antifungal properties. Through clinical experience, Dr. Miranda has found coconut oil to have mild treatment outcomes on bacterial and/or fungal infections. Since coconut oil is a fat, certain bacteria, such as anaerobic bacteria, utilize the fatty acids to grow, which makes coconut oil a less desirable therapy of choice.
Under certain conditions in the GI tract when the microbiome is imbalanced, certain gram-negative bacteria produce low levels of toxins known as lipopolysaccharides (LPS) or endotoxins. Coconut oil can provide a food source for these gram-negative bacteria and cause the release of low levels of LPS. Symptoms resulting from the release of low levels of LPS include, abdominal pain, bloating, fatigue, brain fog, headache, muscle pain, joint pain, nausea, and constipation. Typically, these symptoms are felt within minutes to hours after eating.
Chronic production of LPS in the body has been association with the development of leaky gut, autoimmune conditions (especially Crohn’s disease and ulcerative colitis), obesity, anxiety, depression, chronic inflammation, chronic pain, arthritis, migraines, multiple sclerosis, cardiovascular disease, and many other conditions.1,2
Coconut oil is not for everyone. There is an interplay between the GI microbiome and the expression of genetics. Bacterial toxins, such as LPS, have the ability to alter the expression of certain genes and turn them on. APOE4 is one such gene that is affected by the production of low levels of LPS by unfriendly bacteria in the GI tract. APOE4 plays a role in fat metabolism and artery plaque formation. Having one or two genes of APOE4 is associated with a higher risk for cardiovascular disease and Alzheimer's disease. It is important to support the GI microbiome and treat bacterial species that produce low levels of LPS as a part of a preventative lifestyle.
Lipopolysaccharides can be produced by ingesting fats other than coconut oil. This is why it is essential to eliminate certain foods for a period of time while treating GI conditions. Please schedule an appointment with Dr. Miranda here for comprehensive GI assessment and individualized dietary needs.
Coconut oil can be a part of a healthy diet when the microbiome of the GI tact is balanced. For most people with GI conditions, Dr. Miranda does not recommend adding extra coconut oil or MCT oil into their diet. As a general recommendation, Dr. Miranda recommends olive oil for low heat cooking and garnishing meals. For high heat cooking, avocado oil or ghee can be suitable options based on the status of one’s gut.
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