Based on YT video I Ate 720 Eggs in 1 Month. Here's What Happened to my Cholesterol:

• Nick Norwitz, a Harvard medical student with a doctorate in human cerebral metabolism, ate 720 eggs in one month, averaging 24 eggs per day, to test the effects on his cholesterol levels.
• Contrary to popular belief that eggs increase bad cholesterol (LDL), his LDL cholesterol dropped during the experiment. It decreased by 2% in the first two weeks and then by an additional 18% in the next two weeks.
• The high cholesterol intake (about 133,000 mg from eggs) did not raise his blood cholesterol. This was explained by a hormone called cholesin, released when cholesterol binds to receptors in the gut, which signals the liver to reduce cholesterol production, maintaining balance in the body.
• During the last two weeks, he also increased carbohydrate intake slightly, which further helped reduce LDL levels, possibly in combination with other dietary elements like fruits.
• The experiment challenges the long-held medical advice limiting egg consumption due to cholesterol concerns, suggesting that dietary cholesterol may not significantly impact blood cholesterol levels in healthy individuals.
• Norwitz documented his experiment publicly on YouTube, sparking discussions on nutrition and metabolism and encouraging re-evaluation of egg consumption guidelines.
• Eggs are a veritable treasure trove of nutrients: harmful vitamins A, D, E, and K, harmful B vitamins, calcium, phosphorus, iron, sodium, and potassium. However, even such a valuable product should not replace other essential nutrients.

High Triglicerides wear out HDL, reducing their numbers, and causes VLDL > LDL > small dense LDL = bad.

Cholesterol -Component of CM -Steroid Hormone and Bile acid synth

This is a fat-like substance found in every single cell in the body. It aides the body to create hormones, vitamin D, and it also helps to digest food. Many dairy products are rich in Cholesterol which can be harmful if intaking high levels of it. This is due to fat deposits in the blood vessels which increases the risks of heart disease.