Well, I'd say that the endocrine reason sounds like a valid one. I can at least be counted in that group.
Last December, I was diagnosed with T2 diabetes. After talking with a researcher about this (have worked with diabetes research school locally due to job), I came across a few things:
1. Damage is done to the pancreas at 140mg/dL
2. Too long at 140mg/dL or above can cause permanent damage to the pancreas.
3. Early estimates indicate that 110mg/dL is a lower limit of beginning damage to the pancreas
Ok. There's a lot of moving parts in food. Nutritionists will tell you all sorts of bunkum, other than mineral assays and tests have discovered. But there's a simple way here: keep blood sugar under 140mg/dL, no matter what.
Is that possible? To keep your blood sugar under 140mg/dL? Yes. The answer is "Don't eat foods that raise your blood sugar above 140mg/dL". That's interestingly easy. What it amounts to, is cutting out sugars and carbohydrates out of your diet, and extensively testing when you come across foods you're unsure of.
My research shows that all the standard sugars are bad for me (Sucrose, glucose, fructose, lactose). I spike, and then fall. It also depends on what I'm eating with them. In those cases the rise and fall are longer.
Some complex carbohydrates I can handle. Potatoes are a nope, as are bread products. But spaghetti squash works with me well. I can handle it nicely, with a very low rise and fall.
I also end up eating a lot of fats, protein, and veggies. But I don't crave sugar at all. I've always liked meats, and this gives me the ability to continue that.