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I could see one of those nonstandard chairs where you essentiall kneel to sit being ideal if it was high enough. That way the whole knee-counter problem is avoided. I'll have to see what's available.

Wow, even more great responses. I've really picked the right board here. Thanks! I should have added cured meats to my "no" list already, as was suggested. I'm in the same place as you, Constance, regarding the meats. I will probably eat some beef, but won't go for the deli ham, for...

First off, I really appreciate that you followed those links to get a better idea - that's really helpful and nice of you as well. That recipe looks great too, and meets all the requirements as far as I can tell. I would not use the wine due to sugar content even though I would like the taste...

Thanks. How do you chop while seated though? I can see using a paring knife in this fashion with an apron or some sort of protection, but for regular cutting board chopping, how does one obtain leverage from a seated position? I'm certainly not against the idea - just not sure how to...

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...