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There is a ton of evidence demonstrating the pro-inflammatory and obesegenic properties of saturated fat.Yet most of those studies have been shown to be flawed and are contradicted by newer studies. The world's health organizations have been back-paddling on this, because wouldn't you know, the trans-fats that we ended up eating on our quest for low-fat are the fats that are actually linked to cancer or cardiovascular disease.
> People want to vilify processed foods, but processing isn't inherently bad. Aspirin is basically processed willow bark
Aspirin is not food. Name a processed food that proved to be healthy.
And it is true that we as humans have always modified our environment and selected for the traits we wanted in our domesticated crops and animals. We also adapted to new foods, like cow milk. But this process has lasted for tens of thousands of years at least, whereas current "innovations" are newer than 30 years without us knowing enough about food and nutrition to make health claims. One day humanity might get used to the current blend of processed foods based primarily on corn, soy and fossil fuels, but I for one refuse to be the sacrice generation ;-)
> milk fat is quite poor from a health standpoint, being high in palmitate
Milk is a very complex substance and this reductionism (https://en.wikipedia.org/wiki/Reductionism) doesn't apply well to food. Here's one study that claims that people consuming high-fat milk are not more prone to cardiovascular diseases and even more so people consuming high-fat milk are less likely to get fat from it, versus people consuming low-fat milk: http://link.springer.com/article/10.1007%2Fs00394-012-0418-1
Here's another study showing that people consuming full-fat diary have a 69% less risk of cardiovascular disease: http://www.nature.com/ejcn/journal/v64/n6/abs/ejcn201045a.ht...
> the single biggest problem most people have is consuming too many calories
Yet those extra calories are not coming from high-fat milk, but from the cheap high-fructose corn syrup that has been flooding the market for tens of years due to subsidies, most of it ending up in the processed food we consume, including low-fat milk, because in case you don't know, in the process of stripping the fat from milk and of ultra-pasteurizing it, the milk loses its texture and taste, plus it has to travel a lot, so it has to be supplemented with things such as powder milk, artificial colourants and preservatives (based on petroleum) and HFCS.
> It isn't like there are a ton of fat soluble vitamins in milk that you lose switching to a reduced fat option, it's just empty calories.
Not all calories are created equal and milk is rich in essential nutrients that we need, like calcium, vitamin A and D, phosphorous or B vitamins amongst others. Even its fatty acids are essential for us. And there are recent studies showing that the fat in milk helps our body absorb it better, yet we are stripping it out, then enhancing its taste in a process meant to fool our senses. You think it's just the fat that goes, but that's not true.