In a bold self-experiment, Harvard medical student Dr. Nick Norwitz consumed 720 eggs over 30 days—averaging 24 eggs daily—to investigate the impact on his cholesterol levels. Contrary to longstanding beliefs that high dietary cholesterol intake elevates blood cholesterol, Norwitz observed a surprising outcome: his LDL (“bad”) cholesterol decreased by nearly 20% during the experiment.
Norwitz’s regimen involved consuming approximately one egg every hour, totaling 133,200 milligrams of dietary cholesterol for the month. Despite this substantial intake, his LDL levels dropped by 2% in the first two weeks and an additional 18% in the subsequent two weeks.
The unexpected decline in LDL cholesterol can be attributed to the body’s regulatory mechanisms. When dietary cholesterol is ingested, it binds to receptors in the gut, triggering the release of a hormone called cholecystokinin. This hormone interacts with liver receptors, signaling the liver to decrease its own cholesterol production, thereby maintaining balance within the body.
It’s important to note that Norwitz conducted this experiment within the framework of a ketogenic diet, characterized by low carbohydrate and high fat intake. In the final two weeks, he introduced approximately 60 grams of net carbohydrates per day, primarily from fruits like blueberries, bananas, and strawberries. This adjustment contributed to the significant reduction in LDL cholesterol observed.
While Norwitz’s findings challenge prevailing beliefs about dietary cholesterol and its direct impact on blood cholesterol levels, he emphasizes that this was a personal experiment and not a recommendation for others to consume excessive amounts of eggs. Individual responses to dietary changes can vary widely, and factors such as genetics, overall diet composition, and metabolic health play crucial roles in determining outcomes.
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