Paul Saladino· MD
i feel very strongly that there is a world of difference between an elevated kylo micron count which is derived from a meal where the linoleic acid composition of that meal was under one percent of the calories or of the fat composition so you have a set of triglyceride a set of kind of microns postprandially which are essentially linoleic acid free compared to say the spanish study where they fed high pollen unsaturated fatty acids and admittedly the triglyceride levels dropped quicker but they need to because they're full of oxidizable lipid and obviously they don't fall by evaporating they thought by going into your adipocytes and i think there is a world of difference between elevated either free fatty acids or triglycerides depending on the composition of those free fatty acids and triglycerides