No offense taken, I hear what you're saying quite frequently.

Regarding the 2015 DGAC - the report did no original research to exonerate cholesterol, but rather deferred to a 2014 report by the American Heart Association, which has a financial incentive to label cholesterol-laden foods as, "heart healthy". Of course the media has chosen to play them up to stir up controversy and give the illusion there is vast disagreement in nutrition science, but that's simply not the case.

What has happened "in the last 10 years" is intense pressure from food industry lobbying to dilute research, confuse the public and distract from messages warning of saturated fat and cholesterol. Please, check out these short videos to see what exactly I'm talking about:

http://nutritionfacts.org/video/bold-indeed-beef-lowers-chol...

http://nutritionfacts.org/video/how-the-egg-board-designs-mi...

http://nutritionfacts.org/video/eggs-and-cholesterol-patentl...

http://nutritionfacts.org/video/debunking-egg-industry-myths...

http://nutritionfacts.org/video/who-says-eggs-arent-healthy-...

http://nutritionfacts.org/video/the-problem-with-the-paleo-d...

http://nutritionfacts.org/2015/08/18/dietary-cholesterol-aff...

http://nutritionfacts.org/video/big-food-using-the-tobacco-i...

(I apologize if this seems biased, coming from a single source, but if you check the videos, each has links to cited studies discussed - I simply favor the format the material is presented in)

The Eating Academy articles you've linked are by Peter Attia, a co-founder of NuSI. Please do watch the earlier review of their work I suggested - http://plantpositive.com/warning-signs-nusi-guys-1/

The healthful HCLF diets you're seeking out are known as plant-based (usually vegan, but not exclusively) diets, and are always lauded as health-promoting, albeit supposedly "unpalpable".

Low-fat meaning, low in or void of saturated- and trans-fatty acids, high (10-15% of caloric intake) in essential polyunsaturated omega-3 and omega-6 fatty acids (in the right ratio, ideally 1:1, but more practically, 1:3 or 1:5). Yet, many media outlets and conflict of interest research have no shame in claiming a diet as high as 30, 40, even 50 percent fat (always from animal products) are "low". This is simply nonsense! Your body needs only a little bit of fat, for example to increase vitamin absorption at each meal, or convert it to EPA/DHA.

High-carb meaning, the majority of calories are derived from whole, unrefined, plant-based foods, such as vegetables, fruit, legumes and whole grains, especially ones low on the glycemic index (e.g. brown rice, whole grain pasta, beans, dark green leafy veg, colorful fruit variation, etc.)

Heck, I challenge you to find me a study which says a high-carb, low-fat diet as I've described is not a great recipe for human nutrition. Unfortunately, so many people find such a diet unreasonable for practical, social and other, personal reasons. Also unfortunate is the fact there's little money to be made in promoting these simple and unprocessed foods, so the academic world is not determined to research them.

Anyway, if you're interested in reading more about these sort of diets, check out the work by Colin Campbell, John McDougall, Neal Barnard, Dean Ornish, to name a few. I've fully embraced the dietary lifestyle recommended by them and others, and can only praise the mental clarity, increased energy and satiation experienced as a result. I really believe the "trick" is to cut out processed and animal product foods altogether (at least to the degree you can sustainably practice and at the pace you find to be reasonable) - they're just unnecessary! Sure, it's anecdotal evidence, but I figure it's worth sharing with you.