Good morning, guys!
@Never_falter -- regarding "I didn't change what I eat, only how it's prepared", I started reading the ingredients list on the foods I was buying after I started having reactions to stuff a couple years ago. But then I eventually had to go one step further, as the list of ingredient triggers grew, and learn what those ingredients are and do to the body.
During that whole time, I was finally teaching myself to cook out of necessity more than curiosity. As I cooked from scratch more, more sensitivities popped up and I'd have to figure out what was causing it.
For example, I don't have a problem with unprocessed sugar... but even white sugar, organic sugar, or "Raw Sugar" throws me off for a few hours. Artificial sweeteners -- all of them, at this point -- make me shaky for a couple days.
Lemon juice concentrate throws off my gut bacteria and serotonin levels, but actual fresh lemon juice is fine.
Morton's salt makes my energy levels crash, due to dextrose (a cheap, quick-burn sugar) in it. Sea salt doesn't do that. Several companies produce spices with silicon dioxide as an anti-caking agent, and I can't use it without getting violently sick. Dough conditioners do it too, plus many artificial sodiums are synthetic versions of natural glutamate-based neurotransmitters.
Bleached flour wrecks my head, but unbleached bread flour is fine. Same with pasta, semolina durum doesn't affect me the way enriched wheat flour does. This is largely why Italy doesn't have the gluten and celiac issues we do -- they use better grain.
I can't go vegan because of what happened to me almost 4 years ago, my body needs animal protein to function (Gandhi ran into a similar health issue, and eventually had to drink goat's milk to finish the Indian revolution). No hate, just total respect for you guys; my great uncle's a 70-something-year-old traditional dairy farmer in Minnesota, and he agrees that corporate farming is cruel. I love visiting his farm, it's small but the land feels
good.
Basically, I learned to cook "clean". Minimal or no corporate processing, as fresh or from scratch as possible. Basically it's how my great-grandmother would've done it.
I literally eat the same exact foods I did before. The only difference now is I'm a bit wiser about my choices, and I make better decisions from experience. This being said, due to going "clean" I've lost the taste for beef. And yeah, I feel like the world's biggest butthead for all those magnificent cows I ate.
Still enjoy pork, chicken, fish, dairy, eggs, what have you. But I look at steak and hamburger now and shudder. Miso soup is awesome, btw, tofu rocks! I wish I could handle soy lecithin.
Keep in mind, this is what works for me. Not everyone has the same dietary needs, so that's why I endorse doing your own research, because I'd forgotten about sauerkraut. Yummm! But let food be thy medicine, and medicine be thy food.
Apologies for completely nerding in my response, but science is a huge favorite subject of mine.