Three good reasons to cook from scratch

I've been cooking from scratch since I started cooking nearly fifty years ago. It makes sense to me because it's tastier, I know what is in my food and it's cheaper. Of course there are many other reasons but I reckon those three oblige me to do it. I went through phases of adding gravy powder to my gravy, buying pastry cases because it was easier, and making stock with stock cubes, but none of