Lowering high cholesterol requires a balance of dietary interventions for lipids, understanding HDL/LDL ratios, and managing triglyceride spikes.
Triglycerides are lipids made by the body as a storage form for unused calories taken in through diet. These lipids are stored in the cells as fat until they are required as a source of energy through their breakdown.
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Triglycerides are molecules found in vegetable and animal fats. When ingested, they circulate in the blood plasma until they are stored in the body as fat and are also formed in the body through the breakdown of carbohydrates.
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