THE MORNING SHOW
with

Patrick Timpone

Chris Masterjohn

Founder of Cholesterol-and-Health.com

 

We’ve hosted some very interesting guests in the past who’ve researched and written on the subject of cholesterol like Uffe Ravnskov and Natasha Campbell McBride. We can now add Mr. Masterjohn, who through his own journey to better health, has heavily researched this important nutrient. Listen as he dispels the myths of this important building block.

Does Cholesterol Really Cause Disease?

The medical establishment blames cholesterol for everything from heart disease and stroke to Alzheimer’s. It has long blamed saturated fat for raising cholesterol levels, and now claims saturated fat interferes with blood vessel function as well.

On the other hand, many “cholesterol skeptics” claim that blood lipids have absolutely or virtually nothing to do with disease.

Which is correct? Read More

 

October 11, 2011


chris masterjohn, cholesterol 101, october 11, 2011

https://soundcloud.com/oneradionetwork/101111_masterjohn_chris



'Chris Masterjohn – Cholesterol:Understanding Americas Most Demonized Nutrient – October 11, 2011' has 1 comment

  1. October 18, 2011 @ 10:45 am susan

    So in the ldl/hdl bus analogy, these particles are the bus , the cholesterol & fat soluble vitamins are the passengers, and the tires are the poly-unsaturated fatty acids that move the bus. The protein is the driver that directs where the ldl/hdl needs to go…

    But how does (low?) thyroid fit in this analogy? What are signs to look for – Free T3? Reverse T3? (I understand the brain makes tsh that regulates how much t4 (and therefore t3) is in the blood.. but apparently that doesn’t mean the t3 is getting to the cells, right?)

    Also people often talk about brown rice.. but what about black rice? I would assume it’s even less refined, and has antioxidants as a bonus?

    In general, is there a best practice in making rice/grains’ nutrients better absorbed (Mg,Mn) and less harmful (gluten, lectin, phytic acid)? For example overnight soaking in hot water (not milk) or slow cooking in a crock-pot, or both?!

    Reply


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