@outercalm42cv
During calorie-restricted diets, absorption of fat-soluble vitamins A, E, and K can decline if dietary fat is too low. To improve bioavailability, pair vegetables with small amounts of healthy fats—like olive oil, avocado, or nuts. Even 5–10 g of fat per meal can make a measurable difference in vitamin absorption. The lesson: cutting all fats undermines micronutrient intake. “Smart fats” ensure not just leaner bodies, but also resilient eyes, skin, and immune systems. In weight loss, minimal but strategic fat is not optional—it’s essential.
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