Alcohol Allergy
Kathy Sturdevant
to alcohol. At first I thought that would be easy (just don't use wine!), but
now I see that things like soy sauce, teriaki, mustard, etc. also contain alcohol.
Can someone give me an idea of what to avoid, and better yet, what to use instead?
For example, is it possible to find a soy sauce that does not contain alcohol?
Are other fermented foods (like miso) also unsafe?
If someone knows of an address to write to for further info, I'd appreciate that too.
Thanks in advance.
kathys
Please reply to: kat...@jpl-devvax.jpl.nasa.gov
Steve Pope
> I am interested in getting information on cooking for someone who
> is allergic to alcohol.
A tangential comment here, it is my impression that most
people who describe themselves as "allergic to alcohol"
are recovering alcoholics who want to forestall any
attempts by friends/acquaintances to encourage them to
drink. Saying you are allergic to alcohol is standard
advice given out at 12-step sessions.
So, assuming this is someone you don't know all that well,
you could just ask if there are any foods they can't
eat, or whether it is just that they can't drink. That
might solve your problem.
Steve
Daniel P. Faigin
> A tangential comment here, it is my impression that most
> people who describe themselves as "allergic to alcohol"
> are recovering alcoholics who want to forestall any
> attempts by friends/acquaintances to encourage them to
> drink.
Note that an allergy to alcohol can also be a manifistation of an allergy of
the stuff used to make alcohol. For example, celiacs (gluten-free-folks) can't
drink grain alcohol, because of the grain. I'm allergic to corn and have
difficulty with anything make from corn (some beers are safe; other's not;
good thing I don't like beer). Some studies have shown that alcoholism can
result from the allergic addictions that may result from underlying additions
to grains.
Daniel
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Katherine M. Malinda
>A tangential comment here, it is my impression that most
>people who describe themselves as "allergic to alcohol"
>are recovering alcoholics who want to forestall any
>attempts by friends/acquaintances to encourage them to
>drink.
I just have to say that this may not be the case. My sister-in-law is
allergic to alcohol and even the smallest amount makes her break out
with hives all over. When I cook for her I don't really worry about
alcohol in things like soy sauce - I was under the impression that
alcohol cooks out when you add it during cooking. It seems to be the
case since she has no allergic reaction to the food.
Kathy
WA...@slacvm.slac.stanford.edu
Very strange. In one of his books, Harold McGee takes the notion that all
the alcohol "cooks out" of foods when they are prepared with wine or other
alcoholic beverages to task.
The findings of his various experiments show that the alcohol DOES NOT cook
out completely when spirits or wine are used in cooking. As much as 50% of
the alcohol originally present remains in the food after cooking. Why your
sister-in-law doesn't react to the remaining alcohol is a minor mistery.
Brian
Steve Pope
> In one of his books, Harold McGee takes the notion that all
> the alcohol "cooks out" of foods when they are prepared with wine
> or other alcoholic beverages to task.
Indeed. Lots of food preparation have significant alcohol in
them. You can get an alcoholic buzz by eating a quart of
Haagen-Daas Rum Raisin ice cream....
I think the little myth about the alcohol cooking out
was invented for the benefit of the neo--prohibitionists
who would otherwise be blockading restaurants because they
use some alcohol in their menu items.
Steve
Christopher Shustakg
Inquiring minds want to know! Could it be that alcoholism has a psychological
component to it - ie person has to know that the feeling he is experiencing is
due to alcohol before the addictive personality can take hold sort of like
how a pot trip depends on the user's expectations (so I'm told).
WA...@slacvm.slac.stanford.edu
I work with two recovering alcoholics and both scrupulously avoid foods that
use alcohol in their preparation. In restaurants each will ask the waitress
if alcohol is used is any unfamiliar dishes. Neither is squeamish about
admitting their reasons for wanting to avoid the alcohol either.
Brian
Eddie Van Huffel
> In article <1993Apr23.1...@schunix.uucp>, ks...@schunix.uucp
> (Christopher Shustakg) says:
> >
> >Why don't alcoholics relapse when eating food cooked with alcohol then?
> >Inquiring minds want to know! Could it be that alcoholism has a psychologic
> >component to it - ie person has to know that the feeling he is experiencing
> >due to alcohol before the addictive personality can take hold sort of like
> >how a pot trip depends on the user's expectations (so I'm told).
>
> I work with two recovering alcoholics and both scrupulously avoid foods that
> use alcohol in their preparation. In restaurants each will ask the waitress
> if alcohol is used is any unfamiliar dishes. Neither is squeamish about
> admitting their reasons for wanting to avoid the alcohol either.
>
> Brian
I have to concur. I am aware of several alcoholics who require special
treatment when I prepare dinner. For a pre dinner wine, I concoct a
mixture of ginger ale and grape juice. I frequently substitute 1 to 2
teaspoons of vinegar for the wine in a dinner, and scrupulously avoid
wines, or any other forms of alcohol, even though the alcohol from wines
do boil out. The people (for sakes of enquiring minds) have such a
sincere desire to avoid going back to their previous state are scrupulous
about anything that even sounds or rhymes like alcohol or its different
variations in libations. Give them credit, and let the enquiring minds
worry about themselves.
--
ed...@railnet.nshore.ORG (Eddie Van Huffel)
Railnet BBS +1 216 786 0476
Gary Heston
> In article <0fphYdm00...@andrew.cmu.edu>, "Katherine M. Malinda"
> <km...@andrew.cmu.edu> says:
> >
> >>s...@zabriskie.berkeley.edu (Steve Pope)writes:
>
> >>A tangential comment here, it is my impression that most
> >>people who describe themselves as "allergic to alcohol"
> >>are recovering alcoholics who want to forestall any
> >>attempts by friends/acquaintances to encourage them to
> >>drink.
>
> >I just have to say that this may not be the case. My sister-in-law is
> >allergic to alcohol and even the smallest amount makes her break out
>
> Very strange. In one of his books, Harold McGee takes the notion that all
> the alcohol "cooks out" of foods when they are prepared with wine or other
> alcoholic beverages to task.
Shankar did a few experiments once with a dish he cooked, and
found considerable percentages of alcohol remaining.
> The findings of his various experiments show that the alcohol DOES NOT cook
> out completely when spirits or wine are used in cooking. As much as 50% of
> the alcohol originally present remains in the food after cooking. Why your
> sister-in-law doesn't react to the remaining alcohol is a minor mistery.
Must have been the MSG....
:-)
Gary Heston, at home....
ga...@cdthq.uucp
Anthony Thomas Cusack
not to use it. Although I see that several other people have
suggested a grain (glutin) intolerance.
In my girlfriends case her allergy is to the additional chemicals
(those natural ones that give the flavour and aroma to wines & spirits)
She can get drunk (the best description) from one slice of cake
laced with alcohol, or it's use in a sauce etc...
However she is OK with ferrmented things like soy sauce etc...
I just don't use any alcohol products in my cooking for her
although a nice maderia gravey would be nice.....<dream on she'ld kill me>
Anthony
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pat calitri
>Note that an allergy to alcohol can also be a manifistation of an allergy of
>the stuff used to make alcohol. For example, celiacs (gluten-free-folks) can't
>drink grain alcohol, because of the grain. I'm allergic to corn and have
>difficulty with anything make from corn (some beers are safe; other's not;
>good thing I don't like beer). Some studies have shown that alcoholism can
>result from the allergic addictions that may result from underlying additions
>to grains.
I, too, am allergic to some beer. Of course, depending on what kind of
beer it is, I get different reactions. Most Molson products are OK, and
just end up getting drunk faster than most people. Labatt's 50 will give
me stomach cramps, and Black Label makes me sick as a dog. The doctors
have been saying it's an allergy to the hops they use in the beer, so
depending on what I'm drinking, I'll get a different reaction. Nowadays
I stick with the ones I know I can drink, and rarely, if ever, experiment
with new ones.
Thank god I'm not allergic to hard liquor! ;-)
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Janice Morley
>I work with two recovering alcoholics and both scrupulously avoid foods that
>use alcohol in their preparation. In restaurants each will ask the waitress
>if alcohol is used is any unfamiliar dishes. Neither is squeamish about
>admitting their reasons for wanting to avoid the alcohol either.
Just curious...does this also mean that recovering alcoholics or
those who are allergic to alcohol also avoid the following:
Nyquil (or similar cold medicines)
Mouth washes (Listerine, for example, is 26% alcohol)
Liquid food extracts
#Janice Morley
Peggy Shambo
From: jmo...@tahiti.verity.com (Janice Morley)
>Just curious...does this also mean that recovering alcoholics or
>those who are allergic to alcohol also avoid the following:
>
>
> Nyquil (or similar cold medicines)
> Mouth washes (Listerine, for example, is 26% alcohol)
> Liquid food extracts
>
A simple answer: yes. And they have lists of all items that
might be a potential risk to them. If you are serious about
avoiding alcohol, you'll avoid alcohol in any way shape or
form.
My ex-hubby is an alcoholic and when he went for treatment several
years ago, he learned all the things he just cannot use/consume
anymore. I believe he is still dry.
>>>MATRIX version 1.21e
Adam L. Greenberg
>Just curious...does this also mean that recovering alcoholics or
>those who are allergic to alcohol also avoid the following:
>
>
> Nyquil (or similar cold medicines)
> Mouth washes (Listerine, for example, is 26% alcohol)
> Liquid food extracts
I don't know if this will help any, but lemme give it to you anyway. I am
a 22 year old college senior, who had a regular life as a college senior up
until about five weeks ago when I was rushed to the hospital...to make a long
story short since this is rec.food.cooking and not a medical newsgroup,
my diagnosis put me on anti-seizure medication and I can't drink. My doctor
is one of the best neurosurgeons in the country (chair at the Hospital of
the University of Pennsylvania) and he said DON'T DRINK!!!! because it might
react with the medication (Dilantin, for you epileptic fans) in a bad way.
Now, you don't ingest mouthwash so unless you're drinking it, if the only
allergy is in the STOMACH (as in not a skin rash or anything) you SHOULD be
okay. Food extracts, unless you're drinking them, are okay. Now the Nyquil,
I don't know, but I think it's okay too. Check with your family doctor.
Hope I helped.
--Adam