Ovoid the chemicals ( preservatives )
I read eating less process foods is all around better because your system accommodates & maintains a better bi-om( bacteria). I have a " George Forman"
grill which does all meat to perfection.

At my Costco i can see the chickens being cooked....i like food i can see being cooked!

There's an awful lot to unpack here but my incipient geriatric decrepitude hampers memeeting the challenge.

I'm glad you mentioned "the heat in the microwave sausage patties" which assuages my fear of encountering any meat in the silly sausages or otherwise making a complete anagram of myself.

Buy only free range chickens, insert butter under the skin then roast in the oven.

Stay turned for more tips in this rotisserie series of serious searing

I do most of the cooking in our house, and I tend to make meals which are (1)quick and easy to fix and low in calories, or (2) one pot dinners (stews, soups, chili, or chicken dishes) which last several days. As a diabetic, I watch the carbs and calories closely.

I went to Sam's Club yesterday for gas, paid $2.97⁹ (NJ) which is a price break for this area and as always I ran in and grabbed a $5 chicken. I don't consider that fast food. I don't know the seasoning or the rub they use, but otherwise it's just a big roaster and it's cheaper than I could make it at home. If you have a genetic predisposition for amyloid placque, a healthy diet probably won't save you. If you don't, a bad diet isn't going to cause it. It might kill you before you reach senility, but you can't worry about what reheating food in the microwave may or may not do. It is what it is.