Epilepsy and Cooking?

[seizures4ever]

Hi everyone.

I need some advice. My family eats out a lot

The main reason being that I can't cook when my husband is not home, and he works 10 hour days.

Now, besides being generally unhealthy for the body, this habit has REALLY put weight on my husband. The nutritionist said he would probably easily lose a little of the weight just by cooking home-cooked meals and not getting take-out.

As many of you know, I have extremely frequent seizures. Truth be told, I don't know how to cook safely. For that matter, I can't even chop vegetables, etc. when alone. So how do I prepare a whole meal when I can't use the stove or oven?

I've tried the microwave, but food just isn't as good to me when cooked in the microwave (maybe I'm doing it wrong???). I've also used a crock-pot, but a family can only eat so many stews before it gets old.

Any ideas?

Thanks in advance.
-Julie

[hawke86]

Just use some extra caution when using a stove or oven. My seizures extremely bad to. I just be careful when I cook.

[Crazy Monkey]

As you know, I seize every few minutes, so I am very careful when cooking. I have had a few scares with sharp knives, recently I nearly sliced through my hand cutting pitta bread (the bread was anhilated).

Heres some tips -

In the UK (in the USA to??)you can buy fresh vegetables pre-cut in packs without having to use frozen, then I always use an electric steamer for my potatoes and veg which saves handling hot water and a stove. Steaming is a better way to cook veg anyway as more of the nutrients stay in the veggies.

You can cook large joints of meat in an electric slow cooker, which also cooks veg and makes great gravy.

I microwave rice and pastas.

I very rarely fry foods, so hot oil is not an issue for me.

But unfortunately there is always going to be a need to use an oven at some point.

Hopefully the above will help a little.

How about hiring a chef??????

[RobinN]

How about the two of you making up larger portions and putting them into individual containers that can be heated up during the week.

One can never be sure of the ingredients in restaurant food. There is a lot of MSG being used to add flavor. This could be a huge issue for seizure control. I would hope for you a snowball effect. No more restaurant food, then seizure reduction....You could be the research study that is needed to make the connection.

[seizures4ever]

Thanks for your ideas.

Hawke,
Unfortunately, I can't "just be careful" during the day (although an excellent idea) I have a toddler running around, and I risk not only hurting myself but hurting him. That is a risk I can't take.

CM,
Those are some good ideas. I've never used a steamer before. I'll have to check into that.

"How about hiring a chef??????"
Wouldn't I love it! But with our economy, I can barely afford the food!

Robin,
Thank you for the information about MSG. I will happily be the start to the research needed to make the connection! As far as weekend cooking goes, I can try. However, our weekends are usually crammed full since we don't have much time after his work hours during the week for errands and family time.

Big thanks and hugs to you all!
-Julie

[DAVE1967]

I'M SCARED TO EVEN TRY COOKING DUE TO BACK IN NOVEMBER OF 2000 I HAD 4 CONSECITIVE GRANDMAL SIEZURES . DOES THAT MAKE ME A ODDBALL FOR NOT WANTING TO EVEN TRY GOING NEAR A STOVE EVER AGAIN? Honest Responses ONLY PLEASE Thanks DAVE from Kentucky

[Belinda5000]

When cooking I use the back burners or turn handles away from me.
I've burnt myself bad so I've learned my lesson.
Belinda

[skillefer]

Well, I would suggest doing all the prepping on the days when your hubby is home. Or at times when he is, and then sticking the prepped veggies in sandwich bags and putting them in the fridge. You can put together the casseroles, lasagnas, meatloafs, etc, and put them in the freezer. Buy canned or jarred pasta sauce so that all you have to do is boil the noodles. Crockpots are great for doing casseroles, pasta dishes, and roasts.

[skillefer]

no Dave...It's not silly. It's a reasonable fear...but one that you should try to work through.

[Crazy Monkey]

While I am overly cautious in the kitchen there is one thing that I never ever do and that is make a good old English cup of tea, due to the need to pour boiling hot water, this is a real concern for me as I am very good at going into a seizure at the exact point when I am pouring the water from the kettle, hence I either miss the cups or I let them overflow.

I am feeling really bad at the moment as my position at work has changed and I am now working in an office with 12 other people who are constantly making me drinks. (I don't drink them until I know that they are at a safe temperature) I am unable to return the favour to them all, they probably think that I am really lazy, but to make 12 cups of tea and carry them around the office which is a good 50ft long is asking for trouble.

[seizures4ever]

CM,
Maybe you could bring your co-workers a box of donuts or something one morning?
I agree that taking hot tea around the office doesn't sound like the best idea.


I cooked pork chops last night for dinner. They were o.k. (kind of like pork-jerky though). I did have some s-p's while making them, but my husband was home so all was o.k.

Thanks everyone.
-Julie

[Crazy Monkey]

CM,
I cooked pork chops last night for dinner. They were o.k. (kind of like pork-jerky though).

but my husband was home so all was o.k.

Does your husband cook???? maybe he can help out.

[seizures4ever]

Does your husband cook???? maybe he can help out.

He makes Chili...we eat alot of Chili. He likes his chili with lots of beans...chili produces lots of toots. I think his ability to gross-me-out with his gas is the main reason he makes it.

Other than Chili, no...he stays clear of the kitchen.

So, he'll just have to eat my pork-jerky (bone-in) until I get some skills!

-Julie

[Ann T.]

Hey, Julie!

Y'know what? While reading your message & the replies, I wonder if the Epilepsy Association chapters conduct 'how to cook safely in the kitchen' classes? I do my best to help w/ cooking, but I make sure someone is with me if I'm tired or stressed out. I'll look into it & if I find easy to prepare recipes, lo-cal ones, or kitchen safety tips I'll pass them on.

[brain]

As many of you know, I have extremely frequent seizures. Truth be told, I don't know how to cook safely. For that matter, I can't even chop vegetables, etc. when alone. So how do I prepare a whole meal when I can't use the stove or oven?

I've tried the microwave, but food just isn't as good to me when cooked in the microwave (maybe I'm doing it wrong???). I've also used a crock-pot, but a family can only eat so many stews before it gets old.

Any ideas?

Thanks in advance.
-Julie

Yes, there is HOPE for you! *grins*



Just click on the link above; there are PLENTY of
recipes for slow-cookers / crock pots and it would
make you look like you've slaved in the kitchen all
day! It's great and wholesome foods in there. I
frequently purchase some books from time to time,
and recently just purchased Vol. 8, No. 42, March
17, 2009 Edition.

What's so wonderful about it is you can adjust it
accordingly (which I often do) - and it's wonderful
because it will give your family something new and
something to look forward to!

=========================

As for me personally, the Epilepsy Foundation of
Georgia, when my (ex) husband and I resided in
Georgia temporarily when Brown Transport Corp.
had bought out our Semi-trucking business years
ago; had to go up there to handle the business
transactions and change overs. The EFA of GA
taught me "How to Live Safely" ---> which not
only included interior arrangements, but also how
to handle things in the kitchen as well, which also
included knives, cooking over the stove, how to
use the oven properly, and so on. I learned a lot
from them and I didn't get "mauled and burned"
in the kitchen like I used to anymore.

One of the greatest things I've learned from them
above all things is ... STOP STANDING while you
are prepping everything... SIT DOWN at the table
and do the work there. This was the most difficult
transition I had to encounter since being so used
to standing up and moving around, putting myself
in all sorts of risks. Become almost like "Rachel Ray"
only that you have a pan, bowl, cutting board with
a rubber mat placed on it (to keep it from sliding).

I really cherish my great relatives and grandmothers
and aunts' kitchen tools - those items are rare now
and are considered "collectibles"; but it sure as heck
keeps me from being "Clobbered by the Kitchen"!



It would be WONDERFUL if such video would be out
on "How to Survive in the Kitchen Safely" for people
with Epilepsy.

YES, there were many adjustments that had to be
made ---> That I will have to admit and confess to
it; for the way that normal people would do, differs
from those who have Epilepsy!

I know it works, because I still have 10 fingers on my
hands and it's been quite some time since I've had any
burns, although once in awhile I do get a cut or a burn
but nothing of what I used to get before they taught
me how to do it all "right".

[brain]

GRINS! Got to love this!





Come over here and look at more recipes
for the Slow Cooker and Crock Pot at the
Food Network.... Click on Emeril!

[seizures4ever]

Belinda,
I also always cook on the back burners, handles in (learned that one early with E, I'm sure you know how)

Skilly,
Thanks for the feedback!

Ann,
Awesome! I would really appreciate it.

Brain

Love ya! I'm about to check out that link.

Thanks for all the info. everyone! This is turning into a very informative thread.
-Julie

[majormana]

I have a crockpot chilli i may make message me if you'd like it.