Low-Protein Cooking: Summer Fruits & Veg

Patients with metabolic disorders often face strict dietary restrictions. To bring more variety and enjoyment to their meals, TFRD holds an annual low-protein cooking workshop led by professional chefs. This year’s session was held on Saturday, August 30, at Cookinn Traveler Cooking Studio, with eight patient families—including those affected by phenylketonuria and glutaric aciduria—participating alongside their family members, for a total of 16 attendees.

The theme of the workshop was “Summer Fruits and Vegetables,” featuring two refreshing dishes: Thai Mango Sticky Rice and Fruit Salad Cups with Lettuce. To ensure both nutrition and flavor, the instructor carefully adjusted the recipes in advance to suit patients’ dietary needs. Mangoes and coconut milk, both low in protein, were chosen as key ingredients. With mangoes in peak season, the dish was a perfect match for the hot summer weather. Dragon fruit, pineapple, and cucumber—commonly enjoyed summer fruits and vegetables—were also featured, offering suitable choices for individuals with amino acid metabolism disorders. Since patients must limit their intake of fish sauce, the organizers worked closely with the instructor to preserve authentic flavor without exceeding protein limits.

Beyond learning cooking techniques, participants also shared experiences and built connections through this hands-on class. The event encouraged patients to rediscover the joy of food and to face life’s challenges with greater confidence and positivity.

Translator: David Lee (Becker Muscular Dystrophy)