The GAPS diet is designed to heal and seal the gut lining and restore the gut microbiome to prevent Small Intestine Bacterial Overload (SIBO). A key component of this diet is the consumption of healthy fats, including ghee and coconut oil.
Here’s a breakdown of the information and a comparison of ghee and coconut oil:

Role of Fats in the GAPS Diet: The GAPS diet emphasises the consumption of animal fats, coconut oil, and cold-pressed olive oil with every meal. These fats are considered essential for gut healing, blood sugar regulation, and the absorption of fat-soluble vitamins (A, D, E, and K).

Ghee in the GAPS Diet: Ghee (clarified butter) is a significant part of the GAPS diet, particularly in the later stages of the Introduction Diet. It is a source of butyrate, a short-chain fatty acid that is beneficial for the gut lining. The GAPS protocol recommends introducing ghee in Stage 2 of the Introduction Diet, along with other foods like raw egg yolks and meat stews.

Coconut Oil in the GAPS Diet: Coconut oil is also a central fat source in the GAPS diet. It contains medium-chain fatty acids (MCTs), such as lauricacid. MCTs are easily digestible and provide a quick source of energy. They are also known for their antimicrobial properties, which can help combat pathogenic bacteria, viruses, and fungi in the gut. Some GAPS recipes and discussions specifically mention using coconut oil in “fat bombs” or desserts to help with blood sugar regulation and combat cravings.

Comparison and Function:
Function: Both ghee and coconut oil are recommended in the GAPS diet to provide essential fatty acids and support overall health. The general principle is that healthy fats help to slow down digestion, which can moderate the release of sugars from a meal into the bloodstream. This helps to stabilise blood sugar levels and can be particularly helpful for those with sugar cravings or blood sugar dys-regulation.

Similarities: In the context of the GAPS diet, both are used as sources of healthy fats for cooking and can be incorporated into meals to serve a similar function of providing satiety and slowing down the digestive process. They are both highly valued for their potential gut-healing and antimicrobial properties.

Differences: Ghee is a dairy product (though the casein and lactose are removed), while coconut oil is a plant-based oil. Ghee is prized for its butyrate content, which is a primary fuel source for colon cells. Coconut oil is valued for its MCTs and antimicrobial properties. While they share the general function of providing healthy fats to moderate digestion, their specific nutritional profiles differ.
In conclusion, while the GAPS method recommends both ghee and coconut oil for their respective benefits, using coconut oil with a meal or dessert would serve a similar, if not identical, function in slowing down the digestive process and helping to moderate the uptake of sugars into the bloodstream. The GAPS diet itself includes both fats as a core part of its protocol for this very purpose.