Thanks for that excellent link. I do use some extra-virgin olive oil (I use an Evo sprayer), but no added salt (except sea salt I use in fermenting vegetables). No refined sugar at all, but three pieces of fruit and a bowl of berries a day, so a reasonable amount of sugar in natural context.

Potatoes I have to be careful about. I mostly eat purple potatoes, which I roast and then chill before eating (to make the starch resistant). Lately I've been fermenting (raw) redskin potatoes — zero net carbs, all resistant starch — because tasty and good source of potassium.