In today’s world of trendy diets and extreme food challenges, it seems people are constantly pushing the limits of what’s considered “healthy” or even safe when it comes to eating. Whether it’s intermittent fasting, cutting out sugar, or going vegan, most dietary experiments are done with one common goal in mind: improving health or testing a theory.

But what if someone told you they ate 700 eggs in a single month?

That’s exactly what Dr. Nick Norwitz, a researcher and educator in the field of metabolic health, set out to do. Known for his mission to “make metabolic health mainstream,” Dr. Norwitz gained attention online by documenting his experience consuming an eye-watering number of eggs—around 24 a day—for 30 consecutive days.

Why Eggs—and Why So Many?

Eggs have long been the subject of debate in the nutrition world. Once vilified for their cholesterol content, they’ve slowly worked their way back into favor in recent years. Dr. Norwitz’s challenge wasn’t a publicity stunt—it was a carefully designed experiment to explore the effects of dietary cholesterol on blood cholesterol levels, specifically LDL (low-density lipoprotein), which is often dubbed the “bad” cholesterol.

His hypothesis? That even such a high intake of dietary cholesterol wouldn’t lead to a dangerous spike in his blood cholesterol levels.

Breaking Down the Challenge

To meet his ambitious goal, Dr. Norwitz consumed two dozen eggs daily. That’s roughly one egg per hour, every single day. For most people, that amount would be nearly impossible to keep up with, not just in terms of appetite, but also digestion and nutritional balance.

Still, Dr. Norwitz stuck to the plan, documenting the process and tracking changes in his body. Many might expect such a high-cholesterol diet to have negative health consequences, but what happened surprised even him.

The Results Are In

After eating roughly 720 eggs in 30 days, Dr. Norwitz revealed the data he collected on his YouTube channel. Contrary to long-standing beliefs, his LDL cholesterol levels didn’t skyrocket. In fact, the opposite happened.

During the first two weeks, he noticed a modest drop—about 2%—in his LDL levels. In the final two weeks, that drop became more significant, with levels decreasing by nearly 18%.

The Role of Carbohydrates

A major turning point in the experiment came when Dr. Norwitz introduced additional carbohydrates to his diet in the final half of the month. This included whole fruits like bananas, strawberries, and blueberries. The inclusion of these nutrient-rich carbs seemed to accelerate the positive changes in his blood markers.

According to Dr. Norwitz, the liver plays a key role in regulating cholesterol synthesis, and his findings suggest that carbohydrate intake might help balance or even reduce LDL cholesterol, even in the presence of high dietary cholesterol.

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

What Does This Mean for Everyone Else?

Before you start adding cartons of eggs to your grocery list, it’s important to note that this was a highly specific experiment conducted by someone with a deep understanding of nutrition and metabolic science. While his findings challenge the traditional narrative that cholesterol from food is directly harmful, they aren’t a green light for extreme diets without professional supervision.

Experts agree that cholesterol’s impact on health varies from person to person. Genetics, activity level, overall diet, and metabolic function all play a part in how your body responds. What works for one individual may not be safe—or beneficial—for another.

A New Perspective on an Old Debate

Dr. Norwitz’s 700-egg challenge adds an interesting chapter to the ongoing conversation about cholesterol, diet, and metabolic health. His findings contribute to the growing belief among many researchers that dietary cholesterol isn’t necessarily the villain it was once thought to be.

Rather than suggesting that everyone should follow his example, the takeaway may be simpler: our understanding of nutrition is still evolving, and the body’s response to food can be far more nuanced than old models suggest.

At the very least, the experiment sparked curiosity, conversation, and a reevaluation of some long-standing dietary fears. For those interested in nutrition science, it serves as a reminder that sometimes the best way to understand something is to test it—safely, carefully, and with an open mind.