Understanding the Highs and Lows of Triglycerides

You have triglycerides. So do we. Sometimes a lot, sometimes not, sometimes too many. They’re formed by combining glycerol with three molecules of fatty acid, which can be the same or different.…

Baking With Butter (And Other Fats)

Do you remember, “Nothin’ says lovin’ like somethin’ from the oven”? Reportedly, Pillsbury says it best. How many brands of refrigerated dough can there be? Regardless of what comes from the oven,…

Essential Fats Explained

The essential fatty acids (EFA’s) are just that—essential, meaning they have to come from the diet because the body can’t manufacture them. They might be used as fuel, but they are absolute…