Alcoholism Support Group
Alcoholism is the continued consumption of alcoholic beverages, even when it is negatively affecting your health, work, relationships and life. If you think alcohol is causing you to lose control, it's time to seek help. Our group is a safe place to vent, check in, get back up if you fall, and reach sobriety.
When i first came into recovery I made a decision to avoid all alcohol.
At church I worked something out with our pastor when it came to communion. When i went to a restaurant i ask the cooks if there was alcohol in the food or sauce and deserts if so I avoided them.
And when i was out i brought all my own drinks. I have seen some people in the fellowship order lemon lime and bitters thinking it was alcohol free but bitters is 45-47 percent alcohol .
I also had to avoid cough mixtures with alcohol in them . Like brondicon which is 8.5 percent alcohol i may have been a little paranoid but I didn't want to risk setting up that physical craving.
What are others thoughts on this. Here is something i came across while doing my first step.
God Bless...
Lionel
Alcohol Does Not Cook Off
Imagine preparing Boeuf Bourguignon or Grasshopper Pie without wine or liquor. Most chefs would shudder.
Many gourmet cooks think that wine and spirits add essential flavor to dishes and that the alcohol evaporates in the cooking process.
Not true, according to researchers at the U.S. Department of Agriculture.
After testing six recipes, including main dishes and desserts, government nutritionists found that significant percentages of alcohol and wine poured into hot and cold dishes remain even after cooking.
Although the overall alcohol content of the recipes tested by the government remains small, the new finding may serve as a warning for people who want to bar any alcohol from their diet.
"It was assumed until now that everything would be gone after cooking," said Jorg Augustin, professor of food science and biochemistry at the University of Idaho, who prepared and tested the recipes selected by the USDA.
"We hadn't given it much thought before - but we found that the retentions varied quite a bit," he said.
Recipes that required less cooking time retained the highest percentage of alcohol.
A Brandy Alexander pie, made with 3 tablespoons of Brandy and 1/4 cup of Creme de Cacao, retained 85% of the alcohol. Cherries jubilee, made with 1/4 cup of Brandy and flamed for 48 seconds, retained 75%.
Main dishes such as scalloped oysters, prepared with 1/4 cup dry Sherry poured on top of the casserole and baked for 25 minutes, retained 45%. A chicken dish prepared with 1/2 cup of Burgundy stirred in and then simmered for 15 minutes retained 40%. A Pot Roast, prepared with one cup of burgundy and then roasted for 2 1/2 hours, retained only 5%.
Rena Cutrufelli, a USDA nutritionist, said that the agency will review its recipe files to adjust for the finding. The agency has not issued any recommendations based on these preliminary findings for people concerned with alcohol intake, such as recovering alcoholics or pregnant women, she said.
"We were just trying to prove or disprove the assumption that no alcohol exists (after cooking)."
Cutrufelli said, "I don't think for this small a picture you can say what affects people."
A spokeswoman for the Washington-based American College of Obstetricians and Gynecologists said the group has not responded to the study. "We don't really know how much alcohol is enough to cause problems," said Kate Ruddon. "But we do know it can cause fetal alcohol syndrome and other problems, we just recommend that women avoid it."
The National Council on Alcoholism and Drug Dependence also recommends that recovering alcoholics avoid foods cooked with wine or liquor. The taste alone could spark a desire to drink again.
"It depends on the individual," said Jeffery Hon, a spokesman for the New York-based council. "It may be more risky for some individuals, and it also depends on how much is used in the dish."
Chris Spolar
At church I worked something out with our pastor when it came to communion. When i went to a restaurant i ask the cooks if there was alcohol in the food or sauce and deserts if so I avoided them.
And when i was out i brought all my own drinks. I have seen some people in the fellowship order lemon lime and bitters thinking it was alcohol free but bitters is 45-47 percent alcohol .
I also had to avoid cough mixtures with alcohol in them . Like brondicon which is 8.5 percent alcohol i may have been a little paranoid but I didn't want to risk setting up that physical craving.
What are others thoughts on this. Here is something i came across while doing my first step.
God Bless...
Lionel
Alcohol Does Not Cook Off
Imagine preparing Boeuf Bourguignon or Grasshopper Pie without wine or liquor. Most chefs would shudder.
Many gourmet cooks think that wine and spirits add essential flavor to dishes and that the alcohol evaporates in the cooking process.
Not true, according to researchers at the U.S. Department of Agriculture.
After testing six recipes, including main dishes and desserts, government nutritionists found that significant percentages of alcohol and wine poured into hot and cold dishes remain even after cooking.
Although the overall alcohol content of the recipes tested by the government remains small, the new finding may serve as a warning for people who want to bar any alcohol from their diet.
"It was assumed until now that everything would be gone after cooking," said Jorg Augustin, professor of food science and biochemistry at the University of Idaho, who prepared and tested the recipes selected by the USDA.
"We hadn't given it much thought before - but we found that the retentions varied quite a bit," he said.
Recipes that required less cooking time retained the highest percentage of alcohol.
A Brandy Alexander pie, made with 3 tablespoons of Brandy and 1/4 cup of Creme de Cacao, retained 85% of the alcohol. Cherries jubilee, made with 1/4 cup of Brandy and flamed for 48 seconds, retained 75%.
Main dishes such as scalloped oysters, prepared with 1/4 cup dry Sherry poured on top of the casserole and baked for 25 minutes, retained 45%. A chicken dish prepared with 1/2 cup of Burgundy stirred in and then simmered for 15 minutes retained 40%. A Pot Roast, prepared with one cup of burgundy and then roasted for 2 1/2 hours, retained only 5%.
Rena Cutrufelli, a USDA nutritionist, said that the agency will review its recipe files to adjust for the finding. The agency has not issued any recommendations based on these preliminary findings for people concerned with alcohol intake, such as recovering alcoholics or pregnant women, she said.
"We were just trying to prove or disprove the assumption that no alcohol exists (after cooking)."
Cutrufelli said, "I don't think for this small a picture you can say what affects people."
A spokeswoman for the Washington-based American College of Obstetricians and Gynecologists said the group has not responded to the study. "We don't really know how much alcohol is enough to cause problems," said Kate Ruddon. "But we do know it can cause fetal alcohol syndrome and other problems, we just recommend that women avoid it."
The National Council on Alcoholism and Drug Dependence also recommends that recovering alcoholics avoid foods cooked with wine or liquor. The taste alone could spark a desire to drink again.
"It depends on the individual," said Jeffery Hon, a spokesman for the New York-based council. "It may be more risky for some individuals, and it also depends on how much is used in the dish."
Chris Spolar
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I was told that all the alcohol was cooked out maybe we have a chef here who has an opinion. but you look at some of our cakes and deserts here in oz it is full of alcohol.Every thing from Chocolate rum balls T o Black Forest Trifle Dessert .
so don't think it's to paranoid to be aware.
God Bless...
Lionel
For instance, here in the UK we have mince pies in the run up to Christmas - most home made ones are laced with alcohol and Christmas cake is even more of a danger in this regard.
I don't cook with alcohol and avoid all dishes I know to contain alcohol.
At Holy Communion I don't sip the wine.
I believe that God has removed my drink problem, so I do not consciously seek out alcohol and if I accidentally have a sip or taste of something that contains alcohol, I will be okay if I am spiritually well.
And I've eaten cooked dishes that had some in rarely, because I was told it burned off. no ill effects there either, but my goal is to avoid all alcohol.
I prefer not to eat foods w/ alcohol in them. And most cold medicines and cough syrups are alcohol free these days, which is good.
I absolutely love Mincemeat bars. It is a layer of cookie dough and a layer of Mincemeat with Anise added to it. Then a layer of the cookie dough. After baking it I make a white glaze with Anise for the top. My mouth is watering just thinking about them... They came out awesome and I gave some away and kept some for me. I just kind of spaced the glaze and the cookie part was cooked so what was the deal?
The deal was I started to crave Zambuka in a big way. I thought, "Boy, these would be even better with Zambuka in the glaze and some brandy added to the mincemeat"... Yumm. That was when I snapped out of the daydream and into sheer terror.
I looked at the clock and jumped in the car and hit a meeting. I raised my hand and told on myself. I got some good feedback and someone told me to dump out the Anise because it was a trigger. I did just that and instead of using my old screwed up thinking I went to a meeting and shared it with the group. I was told early on that there will be times when nothing on earth will keep me away from a drink. I believe that and that is why I use the tools.
Some people might think I am making too big of a deal out of cookie "near slip" but if I slip in my head then I have one foot on a banana peel. Something about going to a meeting and telling on myself sounds juvenile but it works for me. It has saved my rear a few times.
I will never buy into the "cooked out" theory or any other way of adding alcohol to make a dish taste better. Some dishes will never be the same but at least I'll be sober and alive to enjoy them!
God Bless...
Lionel