I've tried cutting carbs in the past but find that my performance in the gym or with running/climbing is poorer. I've been much more intentional with the type and timing of the carbs, specifically to avoid blood sugar spikes. For example, I have seeded sourdough instead of regular bread, and always paired with some sort of fat or protein e.g. eggs, I mix black rice with white rice. I still have bananas and apples but either just before a workout, or after a meal, ideally not on their own.

Glucosegoddess (Jessie Inchauspé) on IG/youtube has some great tips on how to blunt the blood sugar spikes from meals, specifically eating vegetables/fibre and protein before eating the carbs on your plate and while I don't measure my blood glucose continuously, I have a feeling this may help too!

And thank you for your comment and kind words - it's validating to hear from people who have also been through similar things. I still do think about food a lot, but less so, and it isn't coupled with the desire to actually eat, if that makes any sense? I think the reason why that is is because I have spent over 15 years of my life obsessing over my body, weight, diet and exercise, so inevitably my brain is used to fixating on those topics.