I’ve come a very long way over time. When I first did an LCHF diet, I lost a ton of weight, but I still ate (small, and carefully counted servings) of bread and pasta, plenty of processed food, drank wine with dinner, even had the occasional treat. I had Dana Carpender’s original low carb cookbook and thought nothing of eating soy in various forms, vital wheat gluten in recipes, etc.
Over time things “evolved”. I thought there was no way I was sensitive to grains (especially gluten grains) but on a dare I tried going grain free for 30 days. I woke up one morning realizing I was pain free for the first time in a decade and thought it was a fluke until I added grains back in my diet and the pain came roaring back.
I got a meter and learned what certain foods were doing to my blood glucose levels. I read up on soy and GMO’s and the pesticides used in industrial ag and decided to eliminate them. I learned to make fermented foods and their value.
I never say I do these things to be holier than anyone. I just have learned a lot for myself over the years of doing keto/lchf. I’m still learning all the time, thanks to people who post about these issues and share their own experiences.
Absolutely do what works for you. Expect that may change over time as you get to know your body and learn more. As long as you don’t stubbornly cling to conventional wisdom just because you’ve decided to dig your heels in, you’ll be fine.