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BTD Forums  /  Eat Right 4 Your Type  /  Liquor/Alcohol
Posted by: enilac, Thursday, October 11, 2007, 10:42am
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 ?
Posted by: jillthepilllady, Thursday, October 11, 2007, 11:04am; Reply: 1
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.
Posted by: Drea, Thursday, October 11, 2007, 1:34pm; Reply: 2
I've wondered that too; since editing the recipe database, I've found a couple recipes that call for brandy.
Posted by: Henriette Bsec, Thursday, October 11, 2007, 2:20pm; Reply: 3
Real brandy ( cognac) would be made from grapes...
would that be an avoidthen ?!
Posted by: Lola, Thursday, October 11, 2007, 3:01pm; Reply: 4
those recipes using cognac could well be substituted with compliant red wine perhaps?
Posted by: jayneeo, Thursday, October 11, 2007, 4:37pm; Reply: 5
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!)
Posted by: Lola, Thursday, October 11, 2007, 4:41pm; Reply: 6
and what about the excessive amount of sugar added to the distillation process?

I believe that is the major problem with most liquors.
Posted by: ISA-MANUELA (Guest), Thursday, October 11, 2007, 4:44pm; Reply: 7
haaa... BUT not forrrr us, dearle... in tier 2 liquors are neutral for AB-nonnies......wooohoooo ::) :P  ;D
Posted by: italybound, Thursday, October 11, 2007, 4:46pm; Reply: 8
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.
Posted by: Lola, Thursday, October 11, 2007, 4:46pm; Reply: 9
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!!! :D

where as a dry 'grappa'!!! yummmm!!
Posted by: jayneeo, Thursday, October 11, 2007, 4:53pm; Reply: 10
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?)
Posted by: Henriette Bsec, Thursday, October 11, 2007, 7:32pm; Reply: 11
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 :-)
Posted by: Linda, Friday, October 12, 2007, 6:04am; Reply: 12
Just to set the record straight.........distilled liquor is neutral for AB and B nonnies ;D
Posted by: ISA-MANUELA (Guest), Friday, October 12, 2007, 2:23pm; Reply: 13
he-he-heee I am sooo sorry for being that impolite ::) :D ;D ......ok I'll partage the schluck with you Linda :D ;D.....ahem what was it about??) ;)......cointreau on ice...I guess :o :-/ (smarty)(whistle)
Posted by: RedLilac, Friday, October 12, 2007, 5:49pm; Reply: 14
Quoted from ISA-MANUELA
he-he-heee I am sooo sorry for being that impolite ::) :D ;D ......ok I'll partage the schluck with you Linda :D ;D.....ahem what was it about??) ;)......cointreau on ice...I guess :o :-/ (smarty)(whistle)


Yeh - don't forget us, we can party with you  :K)
Posted by: ISA-MANUELA (Guest), Friday, October 12, 2007, 8:56pm; Reply: 15
(dance)(smarty)(dance)(clap)(clap)(smarty)(sunny)(sunny) ok..ok ;D...with what shall we begin ??) :o :B :X......crèmant d'alsace......with a fine meal .....hmmmm filled red bellpeppers with turkeymeat & rice, & loads of onions & garlic.....& salades....&.....??)
up to you to continue ;) ;D (dance)(smarty)(whistle)
Posted by: RedLilac, Saturday, October 13, 2007, 4:51pm; Reply: 16
Quoted from ISA-MANUELA
(dance)(smarty)(dance)(clap)(clap)(smarty)(sunny)(sunny) ok..ok ;D...with what shall we begin ??) :o :B :X......crèmant d'alsace......with a fine meal .....hmmmm filled red bellpeppers with turkeymeat & rice, & loads of onions & garlic.....& salades....&.....??)
up to you to continue ;) ;D (dance)(smarty)(whistle)


Chocolate with English walnuts.  Also pumkin for the fall season.
Posted by: Lloyd, Saturday, October 13, 2007, 4:57pm; Reply: 17
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.
Posted by: trish44, Sunday, October 14, 2007, 1:22am; Reply: 18
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?
Posted by: jayneeo, Sunday, October 14, 2007, 2:02am; Reply: 19
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.
Posted by: Lola, Sunday, October 14, 2007, 4:13am; Reply: 20
caramelize as in excess glycation!!! not a good thing.....
Posted by: Lloyd, Sunday, October 14, 2007, 4:53am; Reply: 21
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.
Posted by: ISA-MANUELA (Guest), Sunday, October 14, 2007, 8:57am; Reply: 22
yep trish44 so it is ;D ;D ;)
Posted by: jayneeo, Monday, October 15, 2007, 3:43am; Reply: 23
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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