Compulsion and complexity in food

When I was first becoming a foodie in college I decided to switch my major to food science. I registered for most of the required basic science courses, as well as the intro class for majors. Unfortunately that class is why I'm not a food scientist. It was taught by a former head food scientist from Kraft and you could have retitled it "how to sell massive and ever increasing amounts of garbage commodity foods to Americans." I remember in one lab we toured they were making crispy puffs out of some soy byproduct that they told us would otherwise go to waste.

Cooking for resiliency

 Last month someone posted saying asking if I might have issues with anxiety/depression that might really be at the root of my stomach problems rather than diet. It's interesting because I once thought that to be the case, but if it was I seem to have de-coupled the issues. When I first started getting healthy, my main goal was to be stable enough health-wise to study abroad, a goal I met and indeed I did study for a year in Uppsala. But even there when I was stressed I would get stomach issues.