VLDL - Is It A Result Of Refined Carbs?

ANDREW CHIN

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May 22, 2019
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I've always heard VLDL is the one type of lipoprotein that can do damage to one's health.

From what I understand, VLDL, or very low-density lipoprotein, is processed by the body and eventually becomes small, dense-particle LDL. This type of LDL has a tendency to work its way into small cracks in the arteries and cause inflammation.

Does VLDL production increase with the consumption of refined carbs like white flour and white sugar? Or is there another cause? Is the consumption of PUFA a more likely culprit?

This question came up for me because Dr. Peat allows for the moderate consumption of white sugar, which contradicts the mainstream perspective on VLDL.
 

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