Fat is not only taste it is also texture.

Unexpectedly to me, my new favorite solid fat for biscuits and hearty pie crusts is Crisco. Now that the trans fats are mostly out (I know they say zero but zero is really quite zero.)

Butter doesn't work for biscuits in my opinion and I'm not using lard, even though it works.

Intriguingly, the consistency of the "new" Crisco is more lard like (harder)
and doesn't liquify at as low a temperature as "old" Crisco. The result is using vegetable fat an getting a product that has the consistency of animal fat. Yeah.

The biscuits (and pie crusts) are better than ever.

Hydrogenation is not very mysterious actually, just hydrogen atoms doing what their told to do (most of the time). Just as in real life its the few errant ones that cause all the problems.

The real problem for health concerns is the solid fat alternatives. Butter and duck or pork fat have cholesterol and some pastries simply don't work well without solid fat. Painfully, the world without butter would probably be a world without croissants.

Inuits have evolved genetic changes to help them be healthy with incredibly high fat, low vegetable diets.

Humans don't make vitamin C even though most animals can. The residues of our genes indicate that accidental deletions (mutations) have occurred multiple times in evolution -- presumably because its easy for us to get enough vitamin C in our diet and thus the gene is not essential.

My view, is eat healthily (to the degree that we know what that means) but don't make a fetish of it.
My personal approach is to eat with great diversity. This approach has the additional advantage of sending you exploring to diverse cultures of the world in day to day life.
(I had a biscuit for breakfast and tabouleh for lunch)

Although there might be a personal (health or medical) reason to change a diet in a personal way, demanding that everyone in the world eat a particular way is nonsense. (I can remember a world without McDonalds)

I'm enthusiastic about minimizing the use of products that have more than 1 ingredient that come in a bag, box or can.
Those who cook know the superiority of homemade soup or broth. A truly simple way to do this for chicken is to buy chickens "whole" (usually cheaper anyway) and convert the skin, innards and carcass into broth as you go. The first time you divide a chicken into pieces may be intimidating. If you flinch at the thought of using a knife, use poultry shears.
The simmering can occur during dinner and/or after and can go into the fridge overnight and skimmed of fat and popped into the freezer the next morning. Not enough time to make the broth (rare) since it doesn't take any dedicated time, simply pop the ingredients in a plastic bag in the freezer. I don't add any seasoning to broth making it totally usable for any recipe.

Any of you who are worried about the color of food products based on the food fed to animals will have considerable difficulty in continuing to eat eggs since many hens including those raised "organically" are fed marigolds(not generally considered a toxic product ) for producing eggs with a more golden colored yolk.