For years I ate as fat free as possible. Then I ate fully fat food as much as possible. I agree with much of what you’re saying, but I have now moved on to 2% milk and 2% Greek yogurt because there’s no additional sugar added to replace the fat (at least that true if the kinds I eat), it saves quite a bit of calories, and I’m still getting plenty of fat. I am extremely healthy by nearly every metric, (I get a physical with blood work done every year) despite coming from a genetic background of both parents being obese, diabetic, and heart disease,