I had a question for some of the chefs here who have been in the industry for awhile. My question is how some of some of you have dealt with issues like back problems, arthritis, carpel tunnel, etc. I ask because I want to try and take any preventative measures now that may be specific to this particular profession. I pulled the lucky end of the genetic pool and all three have a tendency to start in my family a little earlier than you would commonly see, late 30's and early 40's. I'm nearly 28 and have already started noticing problems with my thumb on my right hand with the joint and some tendinitis. I had a bit of a problem about a month ago where essentially I couldn't use my thumb and had to put it in a brace, otherwise the pain would from thumb to just above my elbow in a very short amount of time. Basically about a week and a half working with primarily my left hand (I'm right handed). Already been to the doctor and they couldn't say much about the thumb and only ice/rest for the wrist. Any help or advice would be greatly appreciated because this isn't the way I wanted to be taken out of the industry. Thanks.