Another shift that I’ve found somewhat useful is that I became lactose intolerant in the middle of last year, so diverting around large amounts of dairy has likely been helpful.
One of my other shifts in the past few years is that I truly love a great pastry. As a result, the level of what I consider good pastry and other treats has risen dramatically. Now I find that I either have to make my own or get them on demand at local shops. This has prevented me from eating a lot of inferior and rather tasteless junk food as a result. Girl Scout Cookie season is upon us, and I just can’t bring myself to eat such dreadful snacks anymore when I could have something much tastier and likely healthier. Of course as part of all this, I’m also making a lot more of my own bread now too. It isn’t nearly as difficult as I had thought it would be to make fresh bread every couple of days.
In sum, I hadn’t really noticed it until you’ve pointed it out, but I’ve largely taken to the diet you’ve outlined. The primary difference is that I’ve come around to it in a much different fashion.