Daniel, I don't reall like classifying anything as "good" or "bad". Just about everything has it's place. Lets just look at them
-fruit juice., lots of good nutients, however, calorie dense, pretty high on the GI index due to the fiber being taken out, doesn't fit too well with a low carb approach (which you seem to be doing). A good rule of thumb, eat your fruit, don't drink it. My father's various different cardiologist recommend a 6 oz glass/ day, done in the morning with breakfast. A lot of the diabetes researchers also target this along with sugary soda's as to the widespread type II diabetes epidemic in the US. among pre-teens and teens. Parents think it's good for the kids (and it is to a degree), and then they load the kids upon it with way too much sugars and calories.
-Sweet potatoes, great nutitionally, but very calorie/starch dense. Moderate on the GI scale. Great stuff, eat some, just watch portion control.
-Fried food. The main objection here is getting the fat insed with the meat/veg you're cooking. I don't want to get into the difference between the two, as I don't have the expertise to really discuss that part. I wouldn't avoid it at all costs, just don't use it exlusively. As to fat infusion, a good cook/chef can usually get around that with control of the oil's temperature, and the food to be fried's prep. I've seen some Tempura chef's at work, and they keep the food to be fried very cold, oil between 350-370 F, and the stuff comes out very light. This is an area you just have to use your judgement on. Right now, some of the cancer types are bashing grilling and pan broiling because they say searing the meat causes carcinogens. To them, I guess it means you have to boil everything. Just use your judgement.
-Donuts, LOL, you really need an explanation? Have you ever seen one being made? First they make a light airy dough out of LOTs of lard, and dump tons of sugar into it, then they deep fry them. Do I need to go any further?
-Bacon, mixed here.For what you are doing, I'd say it's fine. For most people not going the higher fat route, it does contain a LOT of fat. I did look at the breakdown on some of that ready to serve precooked stuff though, and it appears that the P to F ratio isn't all that badI guess an awful lot of fat drains out during the cooking process. Kind of expensive though. Now, remember, I'm talking Bacon as I know it in the US as opposed to what they call Bacon in the UK and Canada, which is much leaner. I'd say go for it.
-The perfect chilli, LOL again. You can ask ten diffeent cooks that question and get ten different answers. For a basic barebones chilli similar to what the Texicans developed back in the days of the cattle drives, and the chilli queens of San Antonio developed,you need a tough cut of beef, cut into little cubes or coarsely ground, chile peppers, either fresh roasted, ordry and reconstitued after toasting, cumin or comino, a chopped oion salt, pepper and some liquid. Brown the beef in a heavy preferably cast iron Dutch oven, set aside Saute the onion, chooped and garlic if you choose, return the neat, add the chili paste (you turn either the fresh roasted or reconstituted dry into a fairly thick paste), add liquid, optional tomatoes or a bit of tomatoe paste, add liquid, cover, simmer or bake until meat is tender. That's just a basics, the usual options being the tomatoes and garlic. From there, add anything ou so desire; spices, beans, mexican unsweetend chocolate. If you like it thicker, corn meal (Masa) cn be added in with the chii paste and will act as a thickener.