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Message: <blockquote data-quote="pdmjoker" data-source="post: 2100710" data-attributes="member: 468524">We get Round & About, a free regional magazine. In the Aug 2019 issue is an article (sadly not online too) by Mark Bennett who describes himself as "a functionally trained Nutritional Therapist (essentially a nutritional scientist working in clinical practice)".On a piece about the benefits of prebiotics he cites one of their benefits as "Triglyceride reduction - fat in the blood, which is formed in the liver by eating excessive calories/refined carbohydrate foods and is probably one of the most important yet often overlooked markers for cardio vascular disease risk."(Although I gather cardiologists find Triglycerides/HDL is a good indicator of  Cardiovascular risk.)I knew high Triglyceride levels seem significant for CVD risk but didn't really know where they came from. Along with blood/body saturated fat made by the liver - a process called hepatic de novo lipogenesis - when dietary fat is replaced by carbs (since its production is triggered by insulin) it helps explain why a March 2018 study entitled Global Correlates of Cardiovascular Risk: A Comparison of 158 Countries stated: "However, regardless of the statistical method used, the results always show very similar trends and identify high carbohydrate consumption (mainly in the form of cereals and wheat, in particular) as the dietary factor most consistently associated with the risk of CVDs." where CVDs = cardiovascular diseases.Interesting!</blockquote>

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