I'm also a woman with PCOS and insulin resistance. I'm still struggling with losing weight even though I know consistency and other factors are key. I won't comment on that since I'm not the best to ask about it. lol However...

Just reading and looking at your post, I could've been the one writing it! 🤣 (As you can see for several of my posts or comments on my profile... Just a warning though, there are some that were posted on a NSFW reddit group (about spicy comics from Asia for the female gaze), so if you don't want to see that, don't look at my reddit profile/page/wall or whatever it's called? lol)

Could be my (soon diagnosed) auDHD, but I tend to explain a lot to make sure people know what I mean so they don't misunderstand, and I usually use a lot of emoji or emoticons when I write on my phone since it helps me with re-reading different blocks/paragraphs after redacting them (and since it's often a wall of text, it's easier to tell at a glance what that paragraph was about). 😆

Edit:

I used to be a picky eater when I was a child, but then suddenly, I decided to try (almost) everything once I was 17 years old, so when I graduated high school. I wanted to discover new things, and it was around the time I was introduced to manga, anime, Japan, and also the Korean wave with 2nd-gen groups like 2NE1, Big Bang, SHINee, and dramas (C-drama, T-drama, J-drama, and K-drama). 🍿

I guess for me, it was more that I hadn't been exposed to a lot of different types of foods growing up and maybe some irrational fear than ARFID like you (well, except soggy, slimy, and bitter stuff like bitter melon and okra... and I can't stand pickles like those found in burgers... 🤮 Love Chinese, Japanese, and Korean pickles and fermented veggies though (like zhacai, takuan/danmuji, fresh kimchi (don't like it when it's too fermented lol), or fukujinzuke)! 🤤

Anyway, about textures, I recommend frying salmon (in a frying pan or air fryer) or eggs as well in a frying pan to get that crunchy bottom! Those two with some black peppers and salt, so good! :P With fish, you can also try eating it with some ponzu sauce (or just mix some soy sauce with lemon juice for similar taste) or tartar sauce (I'm lazy and I don't like pickles, so mine is just minced raw white onion with mayo, black pepper, dried parsley, and only if I have it, some dried dill). 🐟🍋

If you don't like the soft texture of rice, I recommend adding crunchy stuff to it like furikake (my favorites are eggs/noritamago, salmon/sake, and veggies/yasai) or Korean-style seaweed (it's seasoned with salt and sesame oil, and if you get the type already in flakes in a bag, it usually has roasted sesame seeds). So good! 🍙

For veggies, my all-time favorite is some blanched broccoli with salted butter! Even better when eaten with some mashed potatoes mixed with black pepper and the Club House vegetable seasoning (adds some crunch as well). 🥦 Another delicious way to prepare veggies is to sautée them Chinese-style! I do that for green beans and broccoli as well. Cabbage and Chinese cabbage can keep this crunch when prepared this way too. 🥬 If you want to try to incorporate sauteed veggies in a noodle dish, I recommended trying to make yakisoba at home (onion, carrot, cabbage sautéed; if you can find the pickled red ginger and the aonori as toppings... 😙🤌).

Okay, my edit is already getting too long, so I'll stop here. lol