1201: High Cholesterol? What Should Concern You (What You Need to Look at and Why)
CONSISTENT by Primal Potential
Elizabeth Benton
4.9 • 2.7K Ratings
🗓️ 1 June 2024
⏱️ 29 minutes
🧾️ Download transcript
Summary
I asked the Primal Potential FB group what you guys wanted to talk about today and the first few questions were about high cholesterol and when you should be concerned. So, we're going there today!
Chris Kresser on High Cholesterol
Transcript
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| 0:00.0 | Hello everybody welcome back to the primal potential |
| 0:04.0 | podcast i am Elizabeth Benton thanks so much for joining me today |
| 0:08.4 | i posted in the primal potential Facebook group which is a free Facebook group community of people who listen to the show and like to work on |
| 0:16.7 | improving their health and their lives every day. And I said, I haven't done a Q&A in a while. |
| 0:21.8 | Tell me what you want to talk about this weekend |
| 0:23.6 | of the podcast. |
| 0:24.7 | And a couple of the first questions. |
| 0:27.1 | In fact, I think the two very first questions |
| 0:29.2 | were both about cholesterol. |
| 0:31.6 | So that's what we're going to focus on today. This is a huge |
| 0:35.4 | area of misunderstanding and a huge area of concern in health and a very |
| 0:41.4 | common topic of conversation when we go in say for our annual |
| 0:44.2 | physical or we get blood results back. I'm going to address the other questions that |
| 0:49.4 | came up in the Facebook inquiry too at another time on another episode because there was lots of really |
| 0:55.2 | great questions around fasting and when fasting should be avoided for hormone health, |
| 1:00.1 | if it was different for men versus women. |
| 1:02.8 | There was a question about colostrum. |
| 1:05.7 | That's just sort of become a big trendy thing. |
| 1:08.2 | I'm always very wary of trends. |
| 1:09.8 | Just spoiler there. |
| 1:11.6 | And today we're going to focus on cholesterol. The first question that |
| 1:15.4 | came in said I'd love to hear more about cholesterol and why certain foods get a |
... |
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