"In the first place, I felt that my body was all right. It went from that to serious assaults, so that a knife was stabbed in my shoulder. Then we would get pain which felt that nails go through my coat, no idea what was happening. "
He tried his best to work through the pain, hitting him to absorb long hours in the kitchen. For a new chef that tries to break into the industry, work shifts were 16 hours and 90-hour weeks normal.
"It was really enthusiastic, but that's how you will break your teeth and learn how to become a professional chef. We worked hard. Unfortunately, we did not necessarily work. n smart ".
But hard work was paying. Mullen's star heated up in the cooking world. Outside his restaurant work, he began to appear on shows like "The Next Iron Chef" and "After breaking". He did not have time for the mysterious headings to evict his career.
However, the long hours and physical labels began to take more doll on the health of Mullen. He was gaining weight and suffered more serious assaults as chronic pain spread across his body.
Then, one morning, he awoke with the pain of the hip so bad, he could not move. A trip to ER and MRI revealed that its hips were full of fluid. Mullen was diagnosed with rheumatoid arthritis, chronic inflammation automatic disease.
"I, like many people, think that the disease or disease of the elderly is arthritis. That was stunning to learn that it was a disease that would get worse if it would have a long-lasting lasting effect on my life and welfare, it was very scared. "
Fearing that his disease could be left in a wheelchair or hands were no longer able to cook, Mullen was against the wall.
"I had to make a choice whether I accepted being a sick person or if I was going to take my way out of this way. I will promise I myself went to change my life. I do not know what I was going to do but I was going to control my health. "
Recipe for health
So Mullen started cooking ways to improve her health, starting with her diet.
"It came from a professional background to know how to make food very tasty, but I did not know what happened to that food. I had lots of foods that I ate in have a inflammatory effect on my body. "
Mullen stopped eating foods that have been processed and any foods that are known to be inflammatory. With everything that he ate, he would ask, "does this help me or hurt me?"
Those who helped labeling "heroes".
On the day of this interview, Mullen put a CNN film for lunch: a small plate of hard-boiled eggs and a salad of kohlrabi, radish, cucumber, rubbish, afocado, anchovi and extra olive oil.
"It's a really delicious and full of simple salad. Healthy fats of olive oil and additional anchors, as well as the omega-3 and tonne of vegetables. "
Although these foods look at the "hero" mark, it's all that everyone should find the right mix of food that works for them.
"For me, it could be afocados, to someone else, it may be alms. I think it's very important for everyone to begin to understand the foods that make them feel & # 39 ; n very good. "
The change has been dramatic.
There was a time when even getting out of bed was a challenge for Mullen. She is now painless and practiced yoga, weight-raising, bicycles and chefs without fear of arthritic attack.
"I'm glad I've become ill. I'm glad I've gone through this very difficult and horrible period of my life, because I came out of that with a greater sense of purpose. "
He is now trying to be a hero for others with similar pain. In his cooking books, "Real Food Heals" and "Food Food," Mullen shares ways he has discovered his joy of cooking and eating.
"It's really important to remember that you can eat very healthy for health and at the same time eat well for pleasure, stimulation and joy."