Harvard medical student ate over 700 eggs in a month — and his cholesterol levels actually dropped

[Vinson]

This is not for everyone, there are people that had to stop Keto because their cholesterol skyrocketed. My friend bought a tub of coconut oil because they said you lose weight with it, but her cholesterol went right up. What worked for him doesn't work for everybody. Not to mention the farts with all those eggs.


His eggs-pert wasn’t yolk-ing around.

Harvard medical student, Dr. Nick Norwitz ate 720 eggs in a month to study the effects the “fowl” diet had on his cholesterol and saw that his levels dropped nearly 20 percent.

Norwitz “hypothesized” before his experiment that consuming the 60 dozen eggs would not increase his LDL (low-density lipoprotein) or “bad” cholesterol by the time the month was over.

Harvard medical student, Dr. Nick Norwitz ate 720 eggs in a month to study the effects the “fowl” diet had on his cholesterol and saw that his levels dropped nearly 20 percent.Nick Norwitz / YouTube
Eating 24 eggs a day for an average of one per hour Norwitz’s “dietary intake of cholesterol more than quintupled,” Norwitz’s intake to a perceived 133,200 milligrams of cholesterol over the month, he said in a video posted to YouTube.

Norwitz’s LDL levels dropped by 2 percent in the first week of his new diet before dramatically decreasing by 18 percent in the latter two.

Norwitz’s normal LDL levels were around 90mg per decimeter while he was on his “mixed, standard American-style diet,” prior to going Keto.

Eating two eggs, or half a cup per day, compared to an egg-free high-carb breakfast saw no change in on blood cholesterol levels, according to healthline.

The study also found that those with health issues, including diabetes, who are eating six-12 eggs per week didn’t have a negative effect on the total blood cholesterol levels or heart disease risk factors, rather it increased high density lipoprotein (HDL) cholesterol or the “good” cholesterol.
Norwitz’s normal LDL levels were around 90mg per decimeter while he was on his “mixed, standard American-style diet,” prior to going Keto.Nick Norwitz / YouTube
Dietary cholesterol attaches to gut receptors, stimulating the release of the hormone Choleson, which combines to a receptor on the liver that inhibits “endogenous cholesterol synthesis” maintaining homeostasis or equilibrium.

“In lean, insulin-sensitive people who go on low carbohydrate diets, especially ketogenic diets, its common for LDL levels to rise as part of a lipid triad,” Norwitz explained.

The lipid triad consists of “high LDL, high HDL and low triglycerides which constitutes a metabolic signature of an eggs-treme shift from carb-burning to fat-burning,” he said.

Adding carbs back into the diet of the “lean, mass hyper respondents” can lower the LDL.

However, Norwitz chose fruit, including blueberries, bananas and strawberries, to eat in the final two weeks, resulting in the dramatic drop.

Sixty grams of net carbs per day weren’t enough to reverse his “lean, mass hyper responder phenotype” but had a significant enough effect to “ebb and flow out” of ketosis.

“The extra dose of carbs dominated over the insane amounts of cholesterol I was consuming,” he said.

The Oxford University PhD recipient says he was eating 75 grams of saturated fat or 100 calories and about 5,000 milligrams per day of dietary cholesterol.

The American Heart Association recommends no more than 6 percent of the daily caloric intake should be saturated fats.

Norwitz says the reason he took on the “crazy” experiment was to invoke “intellectual provocation” on the extreme messaging when it comes to the topic of diets on social media.

Describing it as “legit-bait” Norwitz used his bizarre diet and storytelling to get more researchers interested and involved in the study of metabolic health.

Harvard medical student ate over 700 eggs in a month — and his cholesterol levels actually dropped

This eggs-pert wasn’t yolk-ing around.

nypost.com

 

[Vinson]

Eggs are some of the healthiest foods you can eat, especially pasture raised. So much of what we're taught about foods and diet are blatant lies. A good example would be seed oils. They are promoted as 'heart healthy' The reality is they are toxic as fuck.

Yeah, I use EVOO and sometimes avocado oil for higher temperature. Seems China is the biggest importers of canola oil from Canada.

 

[canada-man]

Cholesterol Does Not Cause Heart Disease

 

[DesRicardo]

If you're body produces enough HDL, it won't matter. It's not really what you eat.

 

[superstar_88]

"... there is absolutely no data that it will increase your so-called bad cholesterol LDL. It will increase your good cholesterol HDL"

 

[Ceiling Cat]

Eating 700 eggs a month amounts to about 23.33 eggs a day, which would likely affect a person’s body odor, breath, and flatulence. In high school, there was a teacher who would bring in half a dozen eggs every morning to boil on the hot plate in the teachers' lounge. The smell of sulfur would fill the room as he peeled and ate them. One day, as he was leaving school, a group of about a dozen troublemakers from the second and third floors egged his car. He shouted in frustration, but the eggs kept flying. He eventually had to jump into his car and drive away. Years later, I caught up with one of my old teachers, who revealed that the culprits were actually other teachers, not students!

 

[DesRicardo]

 

[Spunky1]

700 Eggs ! Never mind Cholesterol levels , Scientists should Test how his farts smelled.

 

[Mr Deeds]

Yeah, I use EVOO and sometimes avocado oil for higher temperature. Seems China is the biggest importers of canola oil from Canada.

Canola oil was originally used to lubricate engines in ww2

 

[Ceiling Cat]

Canola oil was originally used to lubricate engines in ww2

So, what are you saying? Are you suggesting that canola oil isn’t healthy? The information below ( from the internet ) indicates that canola oil is considered the second healthiest option after the more expensive olive oil.

List of common vegetable oils used in the USA, along with their health benefits:

1. Olive Oil:
   • Health Benefits: Rich in monounsaturated fats and antioxidants. May reduce the risk of heart disease, improve cholesterol levels, and provide anti-inflammatory effects.
2. Canola Oil:
   • Health Benefits: Low in saturated fat and high in omega-3 fatty acids. Supports heart health and may help reduce inflammation.
3. Soybean Oil:
   • Health Benefits: Contains omega-3 and omega-6 fatty acids. May support heart health and improve cholesterol levels.
4. Sunflower Oil:
   • Health Benefits: High in vitamin E and low in saturated fat. Supports skin health and may have anti-inflammatory properties.
5. Peanut Oil:
   • Health Benefits: Rich in monounsaturated fats and vitamin E. May support heart health and has a high smoke point, making it good for frying.
6. Corn Oil:
   • Health Benefits: Contains polyunsaturated fats and phytosterols, which may help lower cholesterol levels.
7. Safflower Oil:
   • Health Benefits: Low in saturated fat and high in unsaturated fats. May help manage cholesterol levels and promote heart health.
8. Palm Oil:
   • Health Benefits: Contains saturated fats but also includes antioxidants like tocotrienols. Has been linked to improved cholesterol levels, though its health impact can be controversial due to sustainability concerns.

 

[Robert Mugabe]

 

[angrymime666]

I'm skeptical of the whole medical community after COVID and advocating for the jab so I take everything with a grain of salt. I currently eat 5 eggs a day. I'm on keto and feel great. No inflammation, great energy weight loss etc.

There are so many opinions out there. At this point in my life if I see and feel good results then that enough proof I need.

I try to eat not processed foods. It seems unnatural and my body reacts in a negative way. If people actually listened to their body and the way it reacts to what you stick in your mouth I think they would be way further ahead.

 

[GameBoy27]

I stick to organic avocado oil from Costco (which has been tested and found to be 100% avocado oil) and extra virgin olive oil that I buy from a friend who imports it from a small town in Italy. Most of the of the mass produced "extra virgin" olive oil we get here are mixed with other oils.

The interesting thing about canola oil, is that it's actually rapeseed oil that's been highly processed to make it fit for human consumption. No thanks.

"History of rapeseed oil. Rapeseed was found to be one of the most disease and drought resistant oil crops, but there was one problem - the naturally high erucic acid content was harmful to both animals and humans. Studies found it to be toxic and connected it to a whole variety of negative health outcomes."

"Rapeseed oil is heavily processed. Hexane, a chemical solvent, is added to “clean” the oil. Then, a water filtration process removes gums, free fatty acids, and unappealing colours. Although this is considered a safe process, it leads to lower contents of fatty acids and vitamin E, which may affect the health benefits of rapeseed oil."

 

[Vinson]

This is a recent report, I think consumer report is reliable.

Do Seed Oils Make You Sick?

Critics say they raise your risk for weight gain, heart issues, and more. But the science doesn't support those claims.

If you’re on social media, chances are you’ve heard about the evils of seed oils. Twitter, Instagram, and Tik Tok are full of posts and memes claiming that canola (rapeseed), corn, cottonseed, grapeseed, rice bran, safflower, soy, and sunflower oils are toxic. Critics have dubbed them “the hateful eight” and they’re blamed for a host of ills, such as headaches, foggy thinking, lowered immunity, heart disease, type 2 diabetes, and more. And on the flip side, #seedoilfree proponents say that steering clear of these vegetable oils can fight disease, help you lose weight, and ramp up energy.

But these oils are rich in unsaturated fats, which experts have told us for years are better choices because they don’t clog arteries the way saturated fats do.

“There’s a lot of confusion about seed oils,” says Dariush Mozaffarian, MD, DrPH, a cardiologist and the Jean Mayer professor of nutrition at Tufts University Friedman School of Nutrition Science & Policy. The internet is full of so-called “experts” citing convincing arguments, he says. “But if you actually read the research, you’ll find that the evidence [against seed oils] is incorrect or incomplete.” It can be tricky filtering out the truth. We looked into the claims to see if you really need an oil change.

The Claim: Fats in Seed Oils Are Bad Fats
All oils contain a combination of polyunsaturated, monounsaturated, and saturated fats to varying degrees. With most seed oils, a type of polyunsaturated fats called omega-6s dominate. The high proportion is one of the main reasons some people suggest you skip seed oils.


The argument is that getting too much of a type of omega-6 in these oils, linoleic acid, sets the stage for chronic inflammation, which is thought to be at the root of many diseases. While linoleic acid isn’t inflammatory itself, the body converts it to arachidonic acid, a building block for inflammatory compounds.
“But it’s a flawed argument,” says Mozaffarian. Only a small amount of the linoleic acid we eat—about 0.2 percent—turns into arachidonic acid, and not all of the compounds it produces cause inflammation. “Arachidonic acid is a complicated molecule,” says Mozaffarian. “It also has anti-inflammatory effects.”
Seed oil critics point to laboratory research done on animals as proof but there is little evidence from studies in people that linoleic acid is inflammatory. “We aren’t built like mice and rats,” says Mozaffarian.

In fact, current evidence indicates that linoleic acid may lower inflammation in humans, which can protect against inflammatory diseases like heart disease. For example, in an analysis of 30 studies published in 2019 in the journal Circulation, scientists found that linoleic and arachidonic acids levels didn’t raise the risk for heart disease. In fact, those with higher amounts of linoleic acid in their bloodstream were 7 percent less likely to develop it.
Another study published in 2018 in the American Journal of Clinical Nutrition that followed nearly 2,500 men for an average of 22 years found that those with the highest blood levels of linoleic acid had a 43 percent lower risk of dying from any disease during the study period than those with the lowest. Higher blood levels of arachidonic acid reduced the risk of dying by 20 percent.
In addition, linoleic acid is an essential fatty acid, meaning we need to consume it because the body can’t make it itself. Linoleic acid is important for the production of cell membranes and skin health. Cooking oils are a major source, but you can also get it from nuts, seeds, meat, and eggs.
Those who suggest you avoid seed oils advise using avocado, coconut, or olive oils instead. Avocado and olive oils are mostly monounsaturated fat, which is heart healthy. But 82 percent of the fat in coconut oil is saturated, so it should be kept to a minimum in your diet.

Claim: Our Omega-6 to Omega-3 Ratio Is Out of Whack
You’ve probably heard about the heart-healthy benefits of omega-3s—the polyunsaturated fats found in fish, walnuts, and flaxseed. As with linoleic acid, we can’t make omega-3s and need to get them from food.
The line of reasoning goes that human ancestors ate a diet in which omega-6s and omega-3s were more in balance than they are today, so we should aim for the same. It’s true that we eat far more omega-6 fats than omega-3s, but not as much omega-6s as some claim. You often hear that omega-6 intake is 20 to 50 times higher than omega-3 intake, but research suggests it’s closer to a 10:1 ratio.
There’s no question that omega-3s are beneficial and we should get more of them in our diets, but cutting back on omega-6s isn’t a smart move, says Mozaffarian. “The science is very clear: Omega-6s are good for health.” Study after study shows that a diet high in these fats can help lower cholesterol and blood sugar, says Mozaffarian. According to an American Heart Association analysis, getting at least 5 to 10 percent of your daily calories from omega-6s reduces your risk of heart disease.

The Claim: Seed Oils Are Toxic
Another accusation against seed oils is that they’re full of toxic byproducts. Manufacturers use heat and solvents, such as hexane, to extract the oil from seeds. This process supposedly introduces chemical additives and unstable molescules, which can turn the polyunsaturated fats into harmful trans fats.
Hexane may pose a risk to the environment and to workers if they inhale it, but it is less clear whether the trace amounts in oils can cause health problems. And they’re only heated for short periods, so they have fewer trans fats than milk or butter, says Guy Crosby, PhD, an adjunct associate professor of nutrition at the Harvard T.H. Chan School of Public Health.
Cold-pressed oils (made without heat or chemicals) and expeller-pressed oils (made without chemicals) are an option, but they come with a heftier price tag. Because heat can deplete some nutrients, cold-pressed oils may have a slight advantage. But the bottom line is that the regular oils are healthy, too, says Crosby.
The bigger concern is when you heat up seed oils time and again. When you bring unsaturated fats repeatedly to high temperatures, you’ll get a buildup of damaging chemicals, says Crosby. The main problem is restaurant and factory deep-fryers that only get changed once or twice a week. “Cooking with seed oils at home isn’t an issue,” he says.

The Claim: The Foods Seed Oils Are in Aren't Good for You
This is partly true. Because these oils are relatively inexpensive and neutral in flavor, they’re used in a variety of packaged products—chips, crackers, baked goods, salad dressings, mayonnaise, and margarine to name a few—and they’re used to fry foods in restaurants.
Some people who stop eating foods like these say they have more energy and that they lost weight, attributing those benefits to their lower intake of seed oils. But many of these foods contribute plenty of calories, refined carbohydrates, sodium, and sugars. “Sure, if you cut back on these foods, chances are you’re going to feel better,” says Crosby, and even lose weight. But it’s likely because you’re eating fewer processed foods in general; the seed oils themselves aren’t the culprit. There’s no reason to avoid cooking with them or to stop eating whole foods that contain omega-6 fatty acids, like nuts or seeds.
For 85 years, we have been fighting to make sure you get a fair deal and safe products. Our scientists, engineers, journalists, and researchers work tirelessly to bring consumers like you trusted information, so you have the answers you need. Not just so you can buy an appliance or car with confidence, but also so that you can know what’s safe for you and your family. As a nonprofit organization, we rely on the support of our members to help raise the standards of the products and services we use every day. Every donation, no matter the size, contributes to this work. Please support Consumer Reports today — even a gift of as little as $3 will help. Thank you.

Do Seed Oils Make You Sick? - Consumer Reports

Seed oils are blamed for a number of diseases. Consumer Reports looked into the science behind those claims.

www.consumerreports.org

 

[Vinson]

I stick to organic avocado oil from Costco (which has been tested and found to be 100% avocado oil) and extra virgin olive oil that I buy from a friend who imports it from a small town in Italy. Most of the of the mass produced "extra virgin" olive oil we get here are mixed with other oils.

The interesting thing about canola oil, is that it's actually rapeseed oil that's been highly processed to make it fit for human consumption. No thanks.

"History of rapeseed oil. Rapeseed was found to be one of the most disease and drought resistant oil crops, but there was one problem - the naturally high erucic acid content was harmful to both animals and humans. Studies found it to be toxic and connected it to a whole variety of negative health outcomes."

"Rapeseed oil is heavily processed. Hexane, a chemical solvent, is added to “clean” the oil. Then, a water filtration process removes gums, free fatty acids, and unappealing colours. Although this is considered a safe process, it leads to lower contents of fatty acids and vitamin E, which may affect the health benefits of rapeseed oil."

Now even avocado oil maybe watered down.

Why your avocado oil may be fake and contain other cheap oils


Avocado oil is a rising star in the culinary world. It’s a heart-healthy cooking oil with a mild flavour that appeals to health-conscious consumers.

But scientists say that adulteration and mislabeling are rampant in the avocado oil industry, and that many people who believe they’re buying pure avocado oil are being misled by some of the nation’s largest retail chains.

Scientists at the University of California at Davis tested avocado oil samples, and have for the first time revealed the names of a dozen retailers who they say sold products labeled as avocado oil that contained cheap seed and vegetable oils, including Walmart, Sam’s Club, Kroger and Safeway. The companies didn’t respond to requests for comment.

The researchers found that at least 21 of the products labeled as avocado oil — nearly two-thirds of the 36 bottles they tested — were adulterated, in some cases with other oils that could pose a hazard to people with food sensitivities. The newly released findings are based on tests conducted in 2021 on bottles of store-brand avocado oil purchased from 19 large grocery stores in the United States and Canada.

Other retailers whose products failed testing said they couldn’t verify findings based on bottles of oil tested in 2020 or 2021. Some retailers confirmed they don’t do their own testing and instead rely on suppliers and third-party services to verify the purity of the oil.

Retailers have a “responsibility to make sure that what’s on the label is consistent with the product itself,” said Selina Wang, the scientist who led the research and an associate food science professor at the University of California at Davis. “Based on our research that’s simply not the case.”

In a statement, the Food and Drug Administration acknowledged that “high value oils” such as avocado oil “are potential targets for economically motivated adulteration.” “The FDA does not comment on specific studies,” an FDA official said, “but evaluates them as part of the body of evidence to further our understanding about a particular issue.”

How cheap avocado oil is made
Avocado oil is the fastest-growing segment of the edible oils market, with global sales of more than half a billion dollars. The UC-Davis research suggested that low-priced avocado oils were the most likely to be adulterated. Most major retailers do not produce their own avocado oil, and instead buy it from suppliers, bottle it and put their store labels on it.

Much of the avocado oil sold by retailers is “refined,” which means it’s a lower-quality, highly-processed oil that is bleached, deodorized and filtered. (Virgin and extra virgin oils are “unrefined” and typically pressed from high-quality avocados without using heat or chemicals.)

Suppliers selling fake avocado oil
The popularity of avocado oil is largely due to the health halo around avocados. Avocado oil is rich in heart-healthy monounsaturated fats, antioxidants, minerals and vitamin E.

Avocado oil is relatively expensive to produce, and retail stores that buy it from suppliers at unrealistically low prices should have some idea that they’re not getting the real thing, Wang said. “If a buyer finds that an oil is quite a bit lower in price compared to others, there’s probably a reason for that,” she added.

Why your avocado oil may be fake and contain other cheap oils

Avocado oil is a rising star in the culinary world. It's a heart-healthy cooking oil with a mild flavour.

torontosun.com

 

[squeezer]

Oils in general are high in calories and any oil including olive oil should be consumed in moderation if one wants to keep their weight in check. No one oil will harm you if only consumed in moderation.

 

[canada-man]

i use coconut oil for frying eggs

 

[jeff2]

I stick to organic avocado oil from Costco (which has been tested and found to be 100% avocado oil) and extra virgin olive oil that I buy from a friend who imports it from a small town in Italy. Most of the of the mass produced "extra virgin" olive oil we get here are mixed with other oils.

The interesting thing about canola oil, is that it's actually rapeseed oil that's been highly processed to make it fit for human consumption. No thanks.

"History of rapeseed oil. Rapeseed was found to be one of the most disease and drought resistant oil crops, but there was one problem - the naturally high erucic acid content was harmful to both animals and humans. Studies found it to be toxic and connected it to a whole variety of negative health outcomes."

"Rapeseed oil is heavily processed. Hexane, a chemical solvent, is added to “clean” the oil. Then, a water filtration process removes gums, free fatty acids, and unappealing colours. Although this is considered a safe process, it leads to lower contents of fatty acids and vitamin E, which may affect the health benefits of rapeseed oil."

Yeah, I read to stick to the traditional stuff like olive oil.

 

[NotADcotor]

Oils in general are high in calories and any oil including olive oil should be consumed in moderation if one wants to keep their weight in check. No one oil will harm you if only consumed in moderation.

I once had some oil that misgendered me then started playing Justin Beiber music. No harm you say?

 

[Ceiling Cat]

FML, I still believe canola is engine oil. We have come so far in our lifetime.

There are many poisonous substances in food that can kill you in high doses, but are safe in moderation. You could probably consume three meals a day cooked with canola oil and die of old age. Here is a list of substances that can harm or kill you in high doses but are found in food.

• Cyanogenic Glycosides: Found in foods like almonds, cassava, and stone fruits (e.g., cherry pits), these compounds can release cyanide when metabolized. Small amounts are typically safe.
• Solanine: Present in green potatoes and tomato leaves, solanine can cause nausea and other symptoms in high doses. Cooking generally reduces levels.
• Oxalic Acid: Found in foods like spinach, rhubarb, and beet greens, high amounts can interfere with calcium absorption, but small amounts are safe.
• Aflatoxins: Produced by mold in improperly stored grains and nuts. While highly toxic in large quantities, low levels are often tolerated by the body.
• Lectins: Present in beans (especially raw ones) and some grains. They can cause digestive issues in high amounts, but cooking typically reduces their effects.
• Mushroom Toxins: Some edible mushrooms contain small amounts of toxins that are safe in moderation but can cause gastrointestinal distress in larger amounts.
• Caffeine: Found in coffee, tea, and chocolate, it can be toxic in very high doses, but moderate consumption is safe for most people.
• Saponins: Found in foods like quinoa and legumes. They can cause digestive upset in large amounts but are generally safe when cooked.