Doctors always prescribe to reduce or totally cease rice consumption for a patient with high blood triglyceride (TG) level. Many people find it difficult to reduce rice consumption as their two main meals (lunch and diner) is composed of rice. What is the biochemical and physiological link between rice and triglyceride. Is there any alternate of reducing or ceasing rice consumption if someone wants to reduce TG in blood?
Starches such as potatoes, white rice and pasta, as well as foods made from white flour, can kick up your triglycerides. Substitute wild rice and whole-grain pastas and breads. Even very small amounts of alcohol can boost your triglycerides. Starch in body break down to different or small sugars.
Dear Amir Hosseinvand,
Thank you very much for very useful information.
mostafa
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