Alcohol in food may get you drunk

Contrary to popular belief, alcohol does not completely cook out of foods — something recovering alcoholics and those with alcohol-related illnesses need to keep in mind.

A study published in the Journal of the American Dietetic Association found that recipes with added alcohol retained from 4% to 85% of the alcohol. The recipes ranged from chilled foods such as brandy Alexander pie to foods with a long simmering time such as pot roast.

The amount of alcohol that burns off depends on the cooking method used and how long the alcohol is cooked.

In the study, a flamed dish retained 75% of the alcohol, while a recipe simmered for 2 ½ hours retained 5% of the alcohol.

Always inform your guests when you’re cooking with alcohol.

Adapted from; HEART SMART of the Henry Ford Hospital Heart and Vascular Institute.

Twenty-Four Hours a Day (Hazelden Education Materials) Daily Meditations

Twenty-Four Hours a Day (Hazelden Education Materials)

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