I'm not sure? I have been food conscious since the sixties and a vegetarian through most of them. There again? There are chemicals and chemicals, Salts and sodium. Some are good preserving methods. I'm sure, that self-education is the biggest guide.
My cooking has nearly always been one of "from scratch". I make my own bread, by hand. I have machines with dough hooks. I just prefer the hand method. for e.g. Pasta, too but I use a machine to roll. Beside, what is "healthy"? My own approach is a yin/yang one. About the only processed foods I use are from freezing, pickling and canning or drying; my garden produce. Although oats are rolled and flours milled, so there is always a "process".
One has to be fortunate to have ground to grow in and an interest; in understanding, "you are what you eat" philosophy.
Once food is harvested, it starts to rot and die. We each have to compromise with the decisions, of what to put into ourselves. The care we have with our bodies.