On "Killers" and 'Protein'

I recall a doctor's article emphasizing what he considered as two food basic principles: 1. sugar and salt are bad, practically killers.  2. going heavy on garlic and onion, is good.  It was not an academic article, but rather an account of his personal and his patients'  nutrition experience over the years. 

Whatever we buy at the store  has already sugar and salt in it (especially salt which is a food preservative).   I do check the label on the product to find out how much.   As  for garlic and onion, we all have them in our kitchen and use them in cooking, salads, side dishes. The question is - how much is 'going heavy'.

Sometimes, I find myself telling people that I wouldn't mind  turning vegetarian or vegan , except that I 'm  afraid to do so because of Protein.   Eggs and meat, are the best source of quality protein;  so, it won't be wise to give them up entirely. Protein  is essential to life, and you don't 'play' with that.

Fish is also a good source of protein and it has its place  on my menu.   A daily drop of milk in the coffee, and  a cup of cottage cheese now and then, also add to the animal protein picture.

I know, of course, about plant- based protein. There are many good sources  :  chia seeds, hemp seeds, tofu, quinoa,  oats, chickpeas, nuts, broccoli, lentils...  

Still, it doesn't convince me to eliminate eggs, meat, fish and their derivates from my nutrition.   Perhaps that has  something to do with the autoimmune illness I was recovering from some twenty years ago. It has made me cautious on all levels of my existence.