cooking

[Rosebud1027]

I enjoy cooking, searching out recipes I can make that are “liver friendly” focusing on Mediterranean, vegetarian and vegan cuisine. I wasn’t a big alcohol drinking, mostly wine & occasionally beer, before my NASH diagnosis so cutting out alcohol wasn’t difficult. Yet sometimes water, coffee and tea just don’t cut it especially on special occasions. I started having ginger & turmeric bitters and soda water and then began experimenting with other bitters flavors in drinks and cooking to enhance flavor, only to discover some bitters have a percentage of alcohol in them. I imagine it’s probably the same amount as a baking extract would have. Does anyone else tried butters or extracts in their cooking? Thoughts on potential harm to liver. What about fermented drinks like kombuchas or Kefir?

[Kjun54321]

I try to drink whatever has zero sugars and no added sugars but have found most to have Sucralose. I do enjoy smoothies. “Fix My Fatty Liver” by Johnathan Mizel does have great recipes. I love the Power Smoothie in the book.