Triglycerides are a type of lipid found in your blood. They are natural and important to health and energy, but when the amount of triglycerides gets too high they are an important biomarker of elevated risk for heart disease. The higher they get the greater the risk. Triglyceride levels are a reflection of the amount and types of fats and carbohydrates in your diet. When you eat food, the body quickly converts any calories it doesn’t need into triglycerides for storage in fat cells for energy production between meals. If you regularly eat processed carbohydrates and fats, you push your body toward high triglyceride levels in two ways. Too many “easy” calories can overpower the body’s ability to increase fat storage. Too much processed/industrial omega-6 “red meat” fat and not enough “fish and plant derived” omega-3 fats causes additional triglyceride increases. The solution: Watch your total food intake; avoid industrial and processed foods that are high in fats and sugars as much as possible. Increase your intake of fruit, vegetables and whole grains, cut back on red meat consumption and increase fish consumption… particularly those rich in omega-3 fatty acids like salmon, tuna and anchovies.
Human clinical trials of GNLD’s Omega-3 Salmon Oil Plus have shown it can help lower triglycerides. More importantly, the greater the need, the stronger the response. (Average triglyceride reduction in this eight week study was 17%, while the greatest was 52%)