Food, Activity, and habits alternatives guid

Hello all dear,

I wish the best to all of you. I have an idea that may benefit us. What do you think of sharing our knowledge and our experience in altering food, activities or habits in order to increase the quality of lifestyle.

Not being focused on our habits, like drinking, smoking and eating unhealthy foods was something which many of us had before diagnosis. But after diagnosis, each one of us thinks about better behaviour.

What do you think of sharing our experiences and knowledge to make this journey easier for every member? For example, I really was into burgers and red meats, but I decided to limit them. I eat a burger once every 3 weeks or even a month. I don’t know if it is OK or not, but I try to limit it as much as possible for me. Can you help me?

I drink a beer once every 2 months.
What do you think of drinking coffe or tea, what amount of them could not be risky.

Lets help each other and join the conversation.

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Hi @IWillBeCured,

Great thread and hope everyone will share some of their habits around this.

I’ll just comment that coffee has been linked to better liver health in many studies (Lifestyle changes, nutrition, and supplements for hep b - #70 by ThomasTu), I am not sure about the reason why, but it can’t hurt I guess.

I’m not sure it’s a big secret, but eating mostly vegetables in moderation is probably quite good for you. I think the trick is finding what you prefer and how to make them taste good. So recipes in this thread would also be great.

TT

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I would have expected a few more recipes to be put up here. Maybe I’ll start:

One of the most simple things that most of us can do to be healthier is to eat more vegetables. And one easy way to do it is to make them taste good. Boiled vegetables are super boring in my opinion and in most instances don’t bring out a vegetable’s best qualities. I use the following approach as my go-to method to cook greens (broccoli, gai lan, green beans, asparagus, all work well).

  1. Preparation: I’m Chinese, so everything is cut down to bite-size pieces (2 bites, at most), washed, and drained to dry.
  2. Heat maybe half a tablespoon of neutral, high-smoke point oil (I prefer canola for this, but rice bran, vegetable, peanut, rapeseed, etc. are fine) to high heat in a saucepan big enough to hold your vegies in a single layer (no stacking).
  3. Add the cut vegies and leave it on the high heat without agitation for a minute.
  4. Toss them around a bit and leave for another minute. You are not really cooking the vegies at this stage, just adding colour.
  5. When you start to see bits of browning, it’s time to steam. All you have to do here is add a quarter of a cup of water (which will dramatically start boiling if it’s on high heat) and cover with the saucepan lid.
  6. Leave on high heat for 2-3 minutes. Test if they’re ready by having a bite of a thick part of a piece of your vegetable. I like it when the raw taste is gone, but there’s still crunch. If you need to cook further, put the lid back on (adding a little more water if the saucepan has run dry). If they’re good, take the lid off and leave until all the water has evaporated.
  7. Take off the heat and finish. The simplest way would be a pinch of salt, some pepper, a splash of olive oil maybe and a squeeze of lemon. I usually have some pomegranate molasses around the house that I like to use instead sometimes. I’ve seen broccolini finished with flaked almonds and butter. A Chinese way would be to fry up some diced garlic and chilli, then toss through. Or adding oyster or hoisin sauce.
  8. Serve and eat.

A lot of details, but once you’re used to it, it can be an easy way to retain a vegetable’s flavour and texture.

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I usually buy vegetable smoothie, blend it with bananas and peanut butter and drink. That was going good for some time until I started feeling bloated and thought it was it the smoothie so I stopped.

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