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Gee, how did two bottles of wine / 7 pints of beer a week get categorised as light? For me light would be one or two beers a week max.
Lancet's British
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not entirely, just not too well researched; https://www.cancer.gov/about-cancer/causes-prevention/risk/d...
Your own link says: > However, a large number of epidemiologic studies (both case-control and cohort studies) in humans have found no consistent evidence that dietary acrylamide exposure is associated with the risk of any type of cancer (9, 14).
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I think the fact that smoking forces others around you to smoke, whereas drinking doesn't is a big part of it. Along with the fact that drinking occasionally is far more common than smoking occasionally. Nicotine is far more adictive.
> I think the fact that smoking forces others around you to smoke, whereas drinking doesn't is a big part of it. I'd be curious if cooking with wine falls into this category of affecting others. For example, at a restaurant if a meal has a little bit of wine in its sauce will that be listed on the menu or would it be added behind the scenes sort of like you wouldn't expect to see "garlic powder" or "pepper" listed on…
alcohol evaporates very rapidly at very low temperatures.
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Gee, how did two bottles of wine / 7 pints of beer a week get categorised as light? For me light would be one or two beers a week max.
Conventional wisdom used to be that a glass of wine or a beer everyday was healthy.
Well according to the American Cancer Society, alcoholic beverages are a Group 1 Carcinogen. Right up there with Asbestos, UV radiation, Tobacco smoke, and Diesel exhaust. https://www.cancer.org/healthy/cancer-causes/general-info/kn... There probably a story somewhere as to why cigarettes get big labels and beer cans don't.
I think the fact that smoking forces others around you to smoke, whereas drinking doesn't is a big part of it. Along with the fact that drinking occasionally is far more common than smoking occasionally. Nicotine is far more adictive.
if you go out with people who love drinking, it's going to be very hard to stick to coca-cola
> To identify a “safe” level of alcohol consumption, valid scientific evidence would need to demonstrate that at and below a certain level, there is no risk of illness or injury associated with alcohol consumption. The new WHO statement clarifies: currently available evidence cannot indicate the existence of a threshold at which the carcinogenic effects of alcohol “switch on” and start to manifest in the human body.…
This is the point I was making when I posted my earlier facetious point about life being fatal.
If we'd studied the effects of many other common day-to-day chemicals or foodstuffs that we take for granted in our lives to the extent we'd studied ethanol then we'd likely find them equally or even more dangerous.
Keep in mind we all produce small amounts of ethanol as the result of digestion, similarly so methanol which is far more dangerous than ethanol. These are a part of the life cycle whether we like it or not.
It would be much more helpful if WHO would accept the fact that all humans process small amounts of alcohol and likely always will and instead concentrate on minimizing the harmful consumption thereof.
PS: spare a thought for those comparatively rare but unfortunate individuals who fail breathalyzer tests when they've not been drinking because their gut microbes produce sufficient ethanol to trigger tests. Phrases like 'no amount' aren't helpful.
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For most recipes involving wine, the alcohol in the dish will have evaporated long before it arrives at your table.
Friend of mine in recovery pointed out recently that this isn't true. In fact depending on the other ingredients and cooking duration, there may well be quite a bit of alcohol by volume in any 'wine sauce' or similar dish. It's the water that will evaporate first "Meats and baked goods that are cooked for 25 minutes without being stirred retain 45 percent of alcohol." https://www.isu.edu/news/2019-fall/no-worries-the…
these are all very different kinds of alcohol.
for example "beef with wine sauce" it's cooked using one small glass of wine (usually red) at around 10% (so not a good one to drink, typically more like 12% and up, but one specifically used for cooking) for 4 people.
One glass of wine at 10% contains ~10 grams of pure alcohol. Even if the dish retained 45% of it it would mean 4 grams of alcohol for 4 persons, while eating, which is a well known fact, considerably reduces the amount of alcohol absorbed and its potential dangers.
Even though based on my research cooking the meat for 2 hours, like you usually do for "beef with wine sauce" retains at max 5% of the alcohol.
So it's more like zero.
edit: I guess people are downvoting because in USA people are obsessed by the 12 steps or whatever they are called and cannot use moderation, they either drink to death or do not drink at all, because they are "clean" now and their body is a tremple.
So here it is the data
Meats and baked goods that are cooked for 25 minutes without being stirred retain 45 percent of alcohol. Stews and other dishes that simmer for two and one-half hours tend to have the lowest amounts, but they retain about five percent of the alcohol