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THE 3-WEEK DIET—INTRODUCTION MANUAL
TRIGLYCERIDES
Remember those fatty acids we talked about? Guess what happens when they are not used up for
energy? Well, what happens is they head back into the fat cells, where they “hook up” with two
other fatty acids and a glycerol molecule, to form what is known as a triglyceride (triglyceride = 3
fatty acids +1 glycerol molecule).
And this is not a good thing…
Triglycerides are problematic because they are much larger than a fatty acid. In fact, they are so
large that they cannot leave the fat cells like those “free flowing” fatty acids could. Because of this,
they remain stuck inside the fat cells and become the stubborn, stored body fat that we want to
get rid of.
Triglycerides cannot be burned for energy until they are broken down back into those smaller “free
flowing” fatty acids and released back into the bloodstream. This is why so many people have so
many problems with stubborn body fat. They can reduce their calorie intake all they want but as
long as they are consuming carbohydrates, those triglycerides are going to remain intact!
So…the question becomes, “how do we break these triglycerides apart, so that that they can be
used for energy?”
The answer is simple: significant carbohydrate restriction
I know it probably sounds like I’m beating a dead horse here, but it is impera-
tive that you understand this: carbohydrates cause insulin to be secreted into the
bloodstream. Insulin causes your body to store excess calories as fat AND pre-
vents fat from being released from your fat cells to be burned for energy. To put
is simply, carbohydrates = excess body weight and fat storage.
Remember, nothing causes us to burn fat faster than starva tion. But…starvation has negative con-
sequences on our lean body mass. So, ideally, we want the body to “think” we are starving so that
it is breaking down triglycerides and burning that fat for our energy needs.
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