That's strange about the acquired aversions. I absolutely love seafood and would be very happy to eat fish two or three times a week (throwing in some shell fish ain't gonna hurt, either). Though my wife also enjoys seafood, she's not as big on it as I. We use the grill a lot. I go through around nine 20-pound tanks a year of propane. It's not unusual to use my grill for all three meals in a day. Grill cooked food has less fat since most of if drops away from the meat during cooking. When I cook sausage, it's not sitting its own grease in a fry pan. I have some great recipes for grilling fish and other items.The red meat deal was a bit of an oddity. I have always been a fan of steaks, cheeseburgers, venison, etc. but spontaneously developed an aversion to it while we were in Israel. I've had one burger since we've been back, last summer when my son hosted a cook-out, and while I managed to get it down, it was a struggle.
Table salt was another oddity. I've always craved added salt to just about everything, and also developed an aversion to it all of a sudden. If I eat something salty now, it makes me extremely thirsty. I used to drink lots of no-cal Power-Ade in warm weather. Now it tastes almost like saltwater to me.
As soon as I got rid of fried foods (think KFC and country-fried steak, mostly), my heartburn vanished. I'll still eat french fries from City Barbeque occasionally without ill effects.
We don't eat much fried food since we don't own a deep fryer. The wife does saute some vegetables, chicken, and a few other things and we use olive oil for this. I was diagnosed with Type II diabetes five years ago. Actually my doctor knows I am pre-diabetic since my A1C has never exceeded 5.4. But I do watch my carbs based on a class I had and it' not a problem at all.
But I have to get my butt out and go back to exercising.