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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Liquor/Alcohol
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Liquor/Alcohol  This thread currently has 612 views. Print Print Thread
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enilac
Thursday, October 11, 2007, 10:42am Report to Moderator Report to Moderator

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Hi I know liquor is avoid for all types but if we cook the liquor, it should remove the alcohol. So will it still be an avoid ingredient after cooking ?


Beneficial To Teach Someone To Fish Than To Give Someone A Fish !
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jillthepilllady
Thursday, October 11, 2007, 11:04am Report to Moderator Report to Moderator

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If I had to guess, the corn lectin will not cook away but perhaps be more concentrated after cooking.  Let's see what others come up with.


~jill~A+ + O+ = 2 O-'s!!!
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Drea
Thursday, October 11, 2007, 1:34pm Report to Moderator Report to Moderator

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Sun Beh Nim
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I've wondered that too; since editing the recipe database, I've found a couple recipes that call for brandy.


It is not my responsibility to convince anyone of anything.
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Henriette Bsec
Thursday, October 11, 2007, 2:20pm Report to Moderator Report to Moderator

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Kyosha Nim
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Real brandy ( cognac) would be made from grapes...
would that be an avoidthen ?!


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
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Diamonds, superfoods, Neutral,*black dots, avoids
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Lola
Thursday, October 11, 2007, 3:01pm Report to Moderator Report to Moderator

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Sa Bon Nim
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those recipes using cognac could well be substituted with compliant red wine perhaps?


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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jayneeo
Thursday, October 11, 2007, 4:37pm Report to Moderator Report to Moderator

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Kyosha Nim
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the only difference between wine and brandy (made from grapes) is the amount of alcohol and the wood aging (which gives a great flavor) so I would say brandy  with the alcohol burned off-no problem! remember cherries jubilee? oh my! cherries cooked with sugar and served flaming with brandy (then poured over ice cream) ...we don't need to know this! (and, no, I don't have recipe!)

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jayneeo  -  Thursday, October 11, 2007, 4:41pm
jayneeo  -  Thursday, October 11, 2007, 4:40pm
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Lola
Thursday, October 11, 2007, 4:41pm Report to Moderator Report to Moderator

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Sa Bon Nim
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and what about the excessive amount of sugar added to the distillation process?

I believe that is the major problem with most liquors.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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ISA-MANUELA
Thursday, October 11, 2007, 4:44pm Report to Moderator Report to Moderator
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haaa... BUT not forrrr us, dearle... in tier 2 liquors are neutral for AB-nonnies......wooohoooo  
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italybound
Thursday, October 11, 2007, 4:46pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from lola
and what about the excessive amount of sugar added to the distillation process? I believe that is the major problem with most liquors.


Maybe THIS is my issue w/ wines and not so much the sulfites........    Hmmmmmmm, something to ponder.



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Lola
Thursday, October 11, 2007, 4:46pm Report to Moderator Report to Moderator

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Sa Bon Nim
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not for this nonnie!! lol

there s a crucial distinction between the sweet versus the dry liqueors, I believe.

at least for me, all I need to do is smell a sweet liquor and get high!!!

where as a dry 'grappa'!!! yummmm!!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!

Revision History (2 edits)
jayneeo  -  Thursday, October 11, 2007, 4:55pm
jayneeo  -  Thursday, October 11, 2007, 4:50pm
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jayneeo
Thursday, October 11, 2007, 4:53pm Report to Moderator Report to Moderator

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Kyosha Nim
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well the sugars are turned to alcohol, except in the case of liqueors, (you know, the sweet ones) but alcohol is a relative of sugar.....something I don't understand...because Atkins said that it is not metabolized the same way as sugar, and you could drink it on his diet......hmmm, wonder if anyone actually knows how it is different from sugar?(and of course alcohol is another kind of liability, but if one usues wisely?)
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Henriette Bsec
Thursday, October 11, 2007, 7:32pm Report to Moderator Report to Moderator

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Kyosha Nim
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Now cognac and that kind of stuff is really NOT something I use a lot... mainly around Xmas... and I really think that for a healthy person it wont make a differece to use a tiny bit of theese lovely golden drops


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Linda
Friday, October 12, 2007, 6:04am Report to Moderator Report to Moderator

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Just to set the record straight.........distilled liquor is neutral for AB and B nonnies


OUCH!!   My dogma was just run over by my karma!
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ISA-MANUELA
Friday, October 12, 2007, 2:23pm Report to Moderator Report to Moderator
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he-he-heee I am sooo sorry for being that impolite ......ok I'll partage the schluck with you Linda .....ahem what was it about ......cointreau on ice...I guess
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RedLilac
Friday, October 12, 2007, 5:49pm Report to Moderator Report to Moderator

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Quoted from ISA-MANUELA
he-he-heee I am sooo sorry for being that impolite ......ok I'll partage the schluck with you Linda .....ahem what was it about ......cointreau on ice...I guess


Yeh - don't forget us, we can party with you  


I am B- NON-Sec Explorer; my son is B+ SEC Nomad; my Mother was O+; and my Father was AB-
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Revised from Arlene B- NonSec to RedLilac on 3/31/06
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ISA-MANUELA
Friday, October 12, 2007, 8:56pm Report to Moderator Report to Moderator
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ok..ok ...with what shall we begin ......crèmant d'alsace......with a fine meal .....hmmmm filled red bellpeppers with turkeymeat & rice, & loads of onions & garlic.....& salades....&.....
up to you to continue
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RedLilac
Saturday, October 13, 2007, 4:51pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from ISA-MANUELA
ok..ok ...with what shall we begin ......crèmant d'alsace......with a fine meal .....hmmmm filled red bellpeppers with turkeymeat & rice, & loads of onions & garlic.....& salades....&.....
up to you to continue


Chocolate with English walnuts.  Also pumkin for the fall season.


I am B- NON-Sec Explorer; my son is B+ SEC Nomad; my Mother was O+; and my Father was AB-
SWAMI Thanksgiving present 2008
Revised from Arlene B- NonSec to RedLilac on 3/31/06
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Lloyd
Saturday, October 13, 2007, 4:57pm Report to Moderator Report to Moderator

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Quoted from jayneeo
the only difference between wine and brandy (made from grapes) is the amount of alcohol and the wood aging (which gives a great flavor) so I would say brandy  with the alcohol burned off-no problem!



I would suggest that the wood aging could possibly make brandy an O avoid, irrespective of the alcohol content. This is reasoned speculation on my part.
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trish44
Sunday, October 14, 2007, 1:22am Report to Moderator Report to Moderator

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Ok Ladies, now you are making me seriously hungry and thirsty!  I imagine a liquor to be a very occasional delight, as in a rich chocolate.....yes?


Trish44 (type O)
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jayneeo
Sunday, October 14, 2007, 2:02am Report to Moderator Report to Moderator

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Kyosha Nim
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Lloyd..I get you! Probably so....like in caramelization?  It is sad but probably true, and I love a good bourbon or rye, but really I don't drink them for this reason....best deal would be eau de vie, grappa (theres a subtle diff there) vodka, gin, and white rum. Slivovitz is eau de vie made from plum, etc.....I drink less and less as the years roll by, but I remember a good drink.
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Lola
Sunday, October 14, 2007, 4:13am Report to Moderator Report to Moderator

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Sa Bon Nim
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caramelize as in excess glycation!!! not a good thing.....


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Lloyd
Sunday, October 14, 2007, 4:53am Report to Moderator Report to Moderator

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Sa Bon Nim
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Quoted from jayneeo
Lloyd..I get you! Probably so....like in caramelization?  It is sad but probably true, and I love a good bourbon or rye, but really I don't drink them for this reason....best deal would be eau de vie, grappa (theres a subtle diff there) vodka, gin, and white rum. Slivovitz is eau de vie made from plum, etc.....I drink less and less as the years roll by, but I remember a good drink.


The wood is speculative, as I said previously. Modern brandy is usually colored with caramel rather than actually aged, there is a small amount of AGE's there.

I'm guessing some/most/all of what makes red wine okay for O's may get left behind in the distillation process as the major factor. There are other things at play as well. It's a bit too complex for me to assume I know what criteria Dr D was using and I'm not going to research it further at this point in time.  

The lesson (if there is one) might be to sometimes ask why a food is good, instead of asking if a food is not bad. Much of what Dr D is doing centers around what makes something beneficial. Red wine has attributes that are beneficial enough to counter the other negative effects that other wines and spirits have.

Revision History (3 edits)
jayneeo  -  Sunday, October 14, 2007, 5:01am
jayneeo  -  Sunday, October 14, 2007, 5:00am
jayneeo  -  Sunday, October 14, 2007, 4:57am
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ISA-MANUELA
Sunday, October 14, 2007, 8:57am Report to Moderator Report to Moderator
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yep trish44 so it is
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jayneeo
Monday, October 15, 2007, 3:43am Report to Moderator Report to Moderator

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Kyosha Nim
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Lloyd
I asked DH and he allowed as the good stuff in red wine may be lost but it is not possible to know for sure, as it is either dissolved in the high or low alcohols, and some of these are "cut" in distilling, so it cannot be known what is lost or remains....(a bit arcane, but inquiring minds want to know)....ahhh, well, then.
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