Welcome to the Ask a Nutritionist podcast, brought to you by Nutritional Weight and Wellness.

We are thrilled to have you join us today as we discuss the connection between what you eat and how you feel and share practical real-life solutions for healthier living through balanced nutrition.

Now let's get started.

Good morning and welcome to Dishing Up Nutrition's new midweek segment called Ask a Nutrition. Now let's get started. Good morning and welcome to Dishing Up Nutrition's new

midweek segment called Ask a Nutritionist. I am Brittany Vincent, a registered and licensed

dietitian. On today's show brought to you by Nutrition Weight and Wellness, we will be

answering a nutrition question we've received from our Dishing Up Nutrition listeners.

And the question today is, is it possible slash how do you bring down triglycerides when you're

gluten-free?

So I will take a deep dive into actionable items on how to do that.

But let me just first give you an explanation of what triglysteroides are in the body and then

how they're made.

And that will give you an idea of what to modify diet-wise.

So triglystrilystriids are one of two lipids in our body, the other one being cholesterol.

And the difference between the two is that triglystriids are unused calories that provide

your body with energy, whereas cholesterol is used to build cells, make hormones, help make vitamin D, repair areas of

damage and inflammation in the body.

And triglycerides are actually the most common form of fat in our bloodstream.

And the excess triglycerides that our body makes will be stored in your fat cells for later use.

Triglycerides, when you look at your panel that you get from the doctor with all of your other lipids and cholesterol numbers,

the triglycerides specifically are typically directly correlated

to the amount of carbohydrates and sugar consumed.

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