Once I got off the road I had total control over my dietary options so I went with organics and never looked back. Now that I'm old, I am thankful I was able to do that, my arthritis will probably kill me but the rest of my body isn't doing too bad. I also had to be a cook in commercial kitchens for a spell, cured me from restaurant food. When I did have a kitchen where I had control over food content, I used the "cleanest" ingredients I could find within my budget. I cooked for the senior lunch program in my community at the time and I knew my clientele so I told them at the very beginning that I would never serve them anything that I wouldn't eat. And I sat at one of the tables and ate lunch with them. By then I was starving since I fired up the kitchen around 6am and had a few hours of clean up before my day was done. I gained a lot of trust from the elders of our tiny town, some who made their livelihoods as restaurateurs. I felt accomplished about it since cooking was not what I had ever planned for, I cook for myself and friends but I never ran a kitchen before I was 50.
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