It's been said eggs are bad.
It's been said sugar is bad. Okay, how about artificial sweeteners like Splenda or Stevia? Bad also.
It's been said olive oil is bad, so move to coconut oil.
It's been said tofu is bad.
It's been said all-purpose white flour is bad. Move to brown everything.
What if I want to make a cookie when using these standards? Diabetic cookies taste no where near as good as traditional cookies that use butter, or some sort of fat, and sugar. Let's face it, as American Test Kitchen bluntly admits, that it's about "health", not taste. One probably has to trick oneself into believing that diabetic cookies damn fucking good.
