It is well established that low Carb diets lower triglycerides. I have a simple question with what will probably have a complicated answer. What is the mechanism that causes lowered carbohydrate intake to equal lower triglyceride formation in the blood stream?
Furthermore, I have made some general assumptions and guess based on my limited understanding of the subject and and would appreciate someone correcting or reaffirming what I understand (or don't as it were) :-)
So here are my three big assumptions and the three areas that I could be totally wrong in. I'll start with the simple stuff.
Assumption 1: triglycerides form in the blood as a result of the joining of glycerol and three free fatty acids. Correct?
Assumption 2: glycerol can be formed from blood sugar or is a type of blood sugar itself (please explain which). Some sources call it a sugar alcohol and some call it a three carbon carbohydrate but I haven't been able to find a decent explanation of how it is made that I can understand.
Big assumption 3: triglycerides reduced because reducing the amount of carbohydrates in one's diet lowers blood sugar; the glycerol "backbone" being a sugar alcohol (or a three carbon carbohydrate - is that correct?) therefore would be in far lower numbers in the blood stream meaning that the potential triglyceride molecules have less of one of their two key components (glycerol and free fatty acids) and therefore cannot form in as great a number?
I.e. 100 glycerol + 300 free fatty acids = 100 triglycerides
50 glycerol + 300 fatty acids = 100 triglycerides + 150 free fatty acids
Assumption 4: So if I'm correct then reducing sugar and carbs in the diet reduces glycerol in the blood which reduces triglyceride formation which helps prevent the accumulation of adipose tissue (as triglycerides form over 98% of the body's fat stores).
Anyway, please let me know if I'm correct or reeducate me if I'm wrong. Thanks for your help :-)