Hah hah. That was hilarious Growacet. Thanks for sharing. I was trained in Nutritional Biochemistry and my wife has her PhD in Nutritional Sciences. Lots of different dietary components have been shown to have deleterious or beneficial effects on our health. Many different dietary components, many different diseases, many different genetic makeups. No one diet fits everyone. Genetics and nutrition are both important. It is these various gene X diet interactions that are continually being discovered and appreciated that reinforce that no one diet fits everyone. But from a generic point of view, moderation of these many villified food components is also a good idea.

The basic science is strong. It is a true statement that dietary cholesterol, saturated fats, refined grains, sugars, trans-fats, etc can all contribute to varying degrees to many diseases (CVD, obesity, insulin resistance, etc). 

In my opinion, it is not the basic science that deserves criticism. It is the translation of that basic science into clinical recommendations, how the lay public (as well as practicing medical doctors) interpret and adopt these clinical recommendations, and how the food industry responds with new products that deserve the criticism. 

BDAZ