I think most "science" around food is guesswork - except for the obvious super processed stuff. Eggs are good, then they are bad, then good, then bad, now a superfood. I've always felt like "anything in moderation".

Just don't ask me to eat kale, that's a weed 😂.

I cook 90% of my meals, indulge 10% on restaurants, but mostly because it's not just a fraction of the cost and tastes way better but I know what goes into my food. My mom was a French trained chef so I got to really learn from the best so I put that to work.