When you covered the topic of triglycerides in the blood, you seem to have glossed over their functions in transporting fats to the liver and excretory organs. Also left uncovered was the structure, synthesis, and differences from lipoproteins, all of which might help your readers understand how to read a CBC or triglyceride/lipoprotein panel when they go in for lab work.
I wonder if you don’t want to go into a bit more detail as to why, for example, rapidly absorbed monosaccharides and polyhydroxy alcohols are a bad idea for folks with elevated triglycerides (acetylation and fat synthesis wouldn’t be a bad topic to cover, either).
Thanks for your suggestions. Since the audience for Ask the Dietitian® is the general public, I usually don’t go deep into the biochemistry.
