ClassicalVoice
Assistant Cook
Hi everybody. I'm a 28 year old guy with chronic fatigue syndrome and neurally mediated hypotension, and I'm trying to get on my feet in terms of cooking in general.
Links to my health problems if you care to read:
http://www.cfids.org/about-cfids/symptoms.asp
http://home.vicnet.net.au/~mecfs/general/nmh1.html
I face a number of problems in the kitchen that most people don't think about.
Thanks for your help,
Andy
Links to my health problems if you care to read:
http://www.cfids.org/about-cfids/symptoms.asp
http://home.vicnet.net.au/~mecfs/general/nmh1.html
I face a number of problems in the kitchen that most people don't think about.
- I can't stand up for more than about 10 minutes at a stretch without big problems. This is just huge for cooking, but maybe there are ways around it.
- I wish to try a dietary treatment to my conditions that essentially removes dairy, sugar, refined (white mainly, but also rye and such) flours, white rice, white potatoes, and cured meats like ham, bacon, or deli meat of any kind. My mother has successfully rebounded from Fibromyalgia largely due to this diet, outlined by a local PhD nutritionist.
- My actual cooking experience is limited (I watch lots of Food Network though. )
- I have gotten advice along the lines of, "crockpot cooking might be good for you," or, "look into getting a food sealer," but I need more specific information, recipes, and advice beyond this.
Thanks for your help,
Andy
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