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hello, I'm new to this forum and looking for some general and more specific dietary advice and recipes. after being quite I'll for some time I am now in hospital and have been diagnosed with chronic cirrhosis and acute liver failure. I refuse to focus on the negative so when discharged I want to get back to my love of cooking, this waned when I was I'll due to nausea etc. could anyone give me advice regarding seasonings other than salt, any low salt recipes to get me started. I'm not adverse to veggie cooking but would like some recipes that would suit my healthy livered husband also. I've read conflicting information about tomatoes, as in don't use tomatoes based sauces, does this apply to passatas, is it just the salt content that is the issue, would homemade tomato sauce be ok. thanks in advance for any tips, website referrals etc, the only ones I can find say avoid these groups, eat these groups. thanks all jo
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