He’s a terrible one:

Here’s a bet: someday saturated fats — full fat butter, whole milk, tallow, and other animal fats — will be welcomed back, just as cholesterol has been. Until then, plenty of damage will be done to our health and the way we eat.

The American Heart Association and the U.S. government have been recommending a low-cholesterol, low-saturated fat diet for more than half a century. In 1961, when the AHA’s guidelines first came out, one in seven Americans were obese. Now one in three are.

As I’ve often noted, these quacks killed my father thirty-five years ago.

This is progress, but it’s still unscientific advice:

In December, the advisory panel said in its preliminary recommendations that cholesterol is no longer “considered a nutrient of concern for overconsumption.” That would be a change from previous guidelines, which said Americans eat too much cholesterol. This follows increasing medical research showing how much cholesterol is in your bloodstream is more complicated than once thought, and depends more on the kinds of fats that you eat. Medical groups have moved away from specific targets for cholesterol in the diet in recent years.

It’s unclear if the recommendation will make it into the final guidelines. Dr. Robert Eckel, a professor of medicine at the University of Colorado in Denver who is a past president of the American Heart Association, told Reuters that there’s not enough evidence to make good recommendations on cholesterol right now, but “no evidence doesn’t mean the evidence is no.”

People can enjoy high-cholesterol egg yolks in moderation, but “a three- to four-egg omelet isn’t something I’d ever recommend to a patient at risk for cardiovascular disease,” he says.

Junk science.

And then there’s this:

Of course, all fat must be consumed in moderation, which is why many dieticians recommend eating only a few egg yolks each week. And for patients with a history of vascular disease, keeping track of the eggs they eat is critical to their health. A study from the National Institutes of Health (NIH) found that patients with an increased risk for cardiovascular disease should limit their cholesterol intake from foods to about 200 milligrams a day.

Despite their fat and cholesterol content, egg yolks are a good source of vitamin A and iron, along with a host of other nutrients.

It’s not “despite” that. Saturated fat is good for you. It’s the healthiest kind of fat, and trying to replace it has been a public-health disaster. One battle at a time, I suppose.