I'm starting to worry more and more about the processing of and modifications made to my food. I think most (but not all) of my undesireable food reactions come from the isolation of certain molecules used to enhance flavors or increase profitibility in some way. The natural balance of amino acids or types of sugars, etc... found in real food gets massively skewed. I'm starting to worry less and less about ideal macronutrient ratios (within reason) and whether or not I eat a piece of sweet chocolate...as long as it's organic and made with cane sugar. BTW my most bothersome symptoms are neurological. I just think that if something didn't evolve or hybridize properly it's highly possible it won't make sense to the human metabolism or can affect neurochemistry.
I especially want to avoid GMO foods, so all corn and soy. If I had a cheat, I'm starting to think an organic sandwich would be preferable to a corn syrup or soy product of any kind (as in almost anything processed). I won't eat wheat often though, just a pizza cheat sometimes. I wouldn't mind an all natural chocolate milk shake.
Does anyone else eat with this type of thinking, or do you think it's way off... like sugar is terrible and a gmo-corn-fed cow ain't so bad?