Ah I see.
I was wondering if it might be because of a dietary, quality or informational choice.
I know many koshered and halal foods are very specifically marked which is good for those with food tolerance issues.
I'm for whatever suits the purpose of cooking. I'm not against any food in its least processed state, even those that are classified GMO or non-organic.
Actually I'm anti-non-organic.
I eat biblically kosher foods, not always following traditionally kosher ideas. For example, the Scripture that says not to boil a kid in its mother's milk has all kinds of traditions added to it. The Bible is straight forward: eat this, don't eat that (because it is not food, no matter how much others may think it is). Don't boil a kid in its mother's milk has more to do with pagan practice than anything else. So I don't have two refrigerators, separate sets of dishes, two stoves, two kitchens, etc. One kitchen, and yes, we eat lasagna made with as many cheeses I can stuff in it, along with meat and lotsa vegies. Oh! And noodles!
I really like it when I can find koshered foods, and I look for them, but our diets are not restricted to what has been "koshered" by a rabbi. We eat what the Bible says is kosher. For some examples of what we won't eat: most marshmallows, gelatin, and Jell-o, because most have pork in them. Another thing: anything that is pink, orange, purple, or red: I read the ingredients, and Red 4 is always rejected. In fact, if coloring is added, other than plant color (beets, berries, etc for coloring), I don't buy them. Red 4 is from crunched-up bugs, and other coloring is also often from non-food items. Some foods even have human hair purposely added -- and/or animal hairs. The only way to truly avoid this is to eat fresh foods, but even then, well, our system is really messed up.
The Bible says not to eat blood. This is very difficult if one intends to eat meat, which we do.