New member here. I just received the results of my 12 week post treatment test...still negative! I am thrilled!
I am afraid to eat any food that was made using alcohol; e.g. white wine sauce, dessert made with rum, etc. My friends tell me that the alcohol in those dishes is burned off during the cooking process. I won't take any chances after the 48 week battle I just endured. Am I just being paranoid?
I always thought the alcohol was burned off in cooking foods, but out of curiosity, I had to Google it.
Here's a table that is interesting:
Alcohol Burn-off Chart
The following chart data comes from the U.S. Department of Agriculture with information on how much alcohol remains in your food with specific cooking methods. Keep in mind that this is the percentage of alcohol remaining of the original addition.
Alcohol Burn-off Chart
alcohol added to boiling liquid & removed from heat
no heat, stored overnight
baked, 25 minutes, alcohol not stirred into mixture
Baked/simmered dishes with alcohol stirred into mixture:
This was surprising to me since I like to use wine/beer/liqueur when cooking. I dunno, for me it's still such a small amount, I'm not going to stress over it. Food tastes SO darn good right now after tx!
Paranoid, perhaps but it's your decision. Taste is what the alcoholic beverages add to food. Alcohol boils at a lower temperature than water - 86 degrees centigrade vs.100 degrees C. for water. The longer you have it simmering away, the more alcohol will disappear.
I love the richness wine adds to certain sauces and I haven't cleared the virus but quite sure by indulging in foods cooked with wine I am not endangering my liver.
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