My way is not about getting cut. I try to eat the way my grandparents did. Traditional foods made traditional ways. Grandpa lived till 90 eating this way and he was sharp and healthy. He was not an underwear model though. Eat food. Drink water. If I need a sweetener I only use honey. I collect bacon grease to cook with, or use olive oil. Butter, not margarine. NaCl, mot KCl, for seasoning. No soy. No vegetable oil. No plastics in food preparation or storage. No Teflon. Food doesn't come in boxes or plastic bags. Though ingredients sometimes do. I make my own food. Pies, bread, casseroles, frittatas, sauces, etc... It's ridiculously easy. I love my mortar and pestle. Eating right is in large part knowing how to cook. Temperature and its adjustment is vital. Butter is great for cooking eggs and sautéing onions, BUT it burns easily so you need to cook gently at a low temp. Eggs don't stick if cooked slowly with butter at a low temp. They stay fluffy. Potatoes stick at low temps, so I fry them with bacon grease at higher temperatures. If I boil them I use RO or distilled water. Tap water kills flavor, probably all the metals and halides. Meats are best in the oven in a covered glass dish. Cook at 300 to 350 to cook all the way through without drying the meat out, usually 30 to 50 minutes. (Too high a temperature with meat burns the exterior without cooking the interior.) Take the meat out, uncover it, put it back in uncovered, crank the heat up to 450, and continue cooking for another 15 to 20 minutes to lightly brown the outside. Save the au jus for gravy. Gravy is fun to make. Combine water and cornstarch in a cup. Take the juice from the meat, combine it with butter and seasoning in a skillet. Mix in the cornstarch mixture with it, stirring gently with a fork. Add water if too thick. Don't be afraid to use recipes online as a jumping off point. Remember, the key to cooking is understanding the physics of it. Order matters. Temperature matters. Time matters. How you cut things matters, a lot. Spatula, spoon, knife, and fork technique matters, A LOT. (You can do damn near any mixing and stirring you'll ever need to do with an ordinary fork. Whipping, whisking, blending, mashing soft stuff, folding...) It's hands on. Pick something you like and experiment on preparing it. Message me if you have any questions.