I make my own, raise my own eggs and have been doing this for the most part nearly 20 years. Taste is not permanent, foods change even textures change but we all lose some taste sooner or later and I cooked when I was in the Navy and was d@mnaed good at it, now I can't fix anything that meets my previous standards because my lack of true taste messes everything up. Steak tastes more like liver used to taste, than steak and that makes it hard.
I had a heart attack 45 years ago have a bunch of stent that are still holding after 10 years but weight has always been a problem no matter what I eat.
Low carb gets me within 30 pounds of normal and no better. When I look back my body shape is more or less what my grandfather was and he lived in starvation times as we all did. I weighed 107 pounds when I went in the Army in 1957 weighed 120 when I got out. Went in the Navy came out at 160. held that weight for years about 10 years ago went to 200 now about 170 and I am short.
I’ll give you an insight into the inner workings of my project:
It’s not “low-carb.”
That’s not the correct manner to address what essentially is a conditioned addiction due to propaganda, marketing, false medical information and toxic foods.
But it IS “correct carbs” & “correct foods” to round out nutrition.
For example, if you’re raising your own eggs and buying regular-cured bacon from the store, you’re bailing a leaky boat.
45 years ago??? Holy cow! Kudos for obviously doing something right. I hope the rest of your health is good (adult symptoms & conditions being what they are for most people).