Hello Dr. Ty, just a repost from before where I wanted to hear your thoughts on this topic. Mainstream advice usually describes LDL as “bad,” HDL as “good,” and saturated fat and dietary cholesterol as unhealthy. At the same time, the mainstream ApoB model argues that greater lifetime exposure to ApoB-containing particles directly causes plaque. I've also heard the warnings against red meat, eggs, and other high cholesterol foods for similar problems. Could you explain how you believe atherosclerosis actually develops? What roles do LDL-C, ApoB, HDL, small dense LDL, oxidized LDL, inflammation, insulin resistance, blood sugar, and endothelial damage each play? Is a high ApoB particle count dangerous by itself, or mainly when combined with glycation, oxidation, and metabolic dysfunction? From a practical perspective, what should people actually watch throughout their lives to prevent atherosclerosis? Which blood markers and lifestyle factors matter most, and which commonly discussed cholesterol markers are misunderstood or given too much importance? I would also like your opinion on the carnivore diet. Do you believe eating only meat and other animal foods is the optimal human diet? Are fatty meat, eggs, saturated fat, and dietary cholesterol generally healthy even when they raise LDL-C or ApoB? Some carnivore advocates argue that plants contain natural pesticides, anti-nutrients, and potentially carcinogenic defense chemicals that may gradually harm humans over many years, even if there are no obvious short-term symptoms, and that humans spent long periods of the Pleistocene eating a heavily animal-based diet and became well adapted to it, whereas agriculture greatly increased our reliance on domesticated grains and carbohydrate-heavy foods in more recent years (of human history). I also remember hearing that 4–5 grams of glucose circulates in the blood at a given time, and that the body can manufacture the glucose it needs without dietary carbohydrates. Is that being interpreted correctly? Does it mean repeated large glucose and insulin spikes from high-carbohydrate foods are harmful, or does that confuse the amount circulating at one moment with the body’s total glucose use?