Alcohol in food

It has been taught that the use of alcohol in foods was entirely harmless as the alcohol was burned off during the cooking process. A study sponsored by the U.S. Department of Agriculture/Food and Nutrition Service, indicates that as much of 85% of alcohol may remain in food after cooking. (Journal of American Dietetic Association 92(1)486-488, April, 1992) Copyright 1992 Phylis Austin

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