Sober Curious, Mindful & Alcohol-Free Drinkers Podcast: Low No Drinker
The companion podcast to Low No Drinker Magazine, the No.1 UK magazine for mindful & sober curious drinkers.
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Sober Curious, Mindful & Alcohol-Free Drinkers Podcast: Low No Drinker
#76 Beyond Bananas! 12 surprising foods that contain alcohol
In this episode, I’m tackling the common concern around 0.5% ABV drinks by taking a look at the surprising array of everyday foods in your kitchen that contain similar or higher levels of alcohol.
If you've been hesitant to try 0.5% drinks on your mindful drinking journey, this episode will help put things into perspective and potentially open up a whole new world of drinking experiences for you.
0:00 Why we're talking about food...
2:18 Foods that contain alcohol
8:18 How does alcohol get into these foods?
9:41 Can you get drunk on 0.5% beer?
10:53 Bad labelling
12:47 When 0.5% might not be right for you
14:15 AUD - Alcohol use disorder
15:07 The goal of mindful drinking
Best episode to listen to next:
#56 FAQ: What does ABV mean? (and how does it affect low/no drinks?)
#75 Beyond wine: creating category-less drinks with Muri
If you could spare me two minutes to rate and review the show on your podcasting app of choice, you'll make me the happiest little podcaster in all of Low No Nation 😊
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Hello, hello and welcome to the Low no Drinker podcast, the only twice-weekly podcast helping you to find, understand and enjoy the wonderful world of low no and light alcohol drinks, drinkers and drinking. Today we're talking about food. Yep, I know, I just said the word drink six times, but we're talking about food. But this is not just any old, random food. I'm not here to tell you what my favorite sandwich is Today. I thought we could give the humble banana a break and take a look at some of the other foods out there that also contain trace amounts of alcohol, similar to that quote that you hear all the time. Why? Well, this is not to scare you into that diet that you've been meaning to go on or to freak you out in any way. If you know me at all, you know that I'm not into fear mongering. I want you to be armed with information, to make your own choices, and today I want you to understand that the 0.5% volume of alcohol in a beer or cider that's trying to market itself to you is similar to many foods that you might be consuming regularly, on a daily basis, so that if you so far have only been sticking to drinking drinks that are 0.05%, which here in the UK is the upper limit for what we can call alcohol free, that you can feel confident and comfortable moving up to a 0.5% beer if that is how you are interested in changing the way you drink, because I know that a lot of people, when they first start out on a mindful drinking or sober curious journey, have a lot of questions, right, and one of those questions that comes up time and time again is is 0.5% ABV really alcohol free? If you start typing into google, it just pops up everywhere. But here's the thing okay, your kitchen is already stocked with foods and drinks that contain just as much, if not more, alcohol than those poor, sad, rejected 0.5% beers and ciders. But nobody is raising an alarm over those bananas, over that toast, over that breakfast, because it's perfectly manageable for your body and perfectly safe for the way that you want to live. So first of all, I thought we would have a look at some of those foods that contain trace amounts of alcohol that are similar to that number, and then we'll have a quick chat about how that can impact your life and the ways that you can bring that into how you want to drink.
Speaker 1:Okay, so we'll start with the fruits, and I've mentioned the word banana many times. If you have been in this space for any length of time, you have heard every single sober, curious, mindful, drinking, alcohol-free influencer, and their little dog too, talking about the comparison between a 0.5% beer and a ripe banana. So we are not going to talk about bananas anymore. I'm not saying the word banana anymore on this episode, okay Right. What about other fruits, though, though? So if you are getting your five a day, and your five a day should be a mixture of fruit and veg, I know that, but it should also be a mixture of different colors. So if you are one of those very well behaved, healthy people who are eating all your different colors of fruits, then the likelihood is that you are consuming anywhere up to 0.6% ABV with every piece. So fruits like grapes which I suppose should be no big surprise, seeing as we use grapes to make wine, so we know that they work well at turning themselves into alcohol but that also includes things like figs, cherries, plums, prunes, pears basically any fruit that's naturally high in sugars. And don't get me started on pineapples, because those very, very juicy, sweet fruit can rack up the ABV quite quickly as they start to ripen and develop more sugars.
Speaker 1:Next on our list is bread. So your morning slice of sourdough toast or that brioche bun that you like on your burger, those can come in at 0.3 to 1.2% ABV, depending on how they've been made. So with your bread, this is all down to how long the bread has been left to rise. That's the fermentation time, and within that time the ABV starts to grow. Next on the list to go with those breads are all those beautiful cured meats and blue cheeses on your charcuterie board, because who doesn't love a charcuterie board? It's decadent and rich and fatty and salty and tastes delicious. But those items can also contain 0.1 to 0.5% ABV. In the case of the cheeses, it could be a byproduct of using fermented milk, for example, to make the cheese. But in the case of the cured meats themselves, so your beautiful brusselas, your parma hams, your salamis, fermentation is actually part of the curing method, is actually part of the curing method. So you can't have the meats without having small trace amounts of alcohol as a result of the process to make them cured in the first place.
Speaker 1:Then we've got our fruit juices this is one you may have heard previously as well Orange juices and your apple juices, I guess. Again apple juice. You know it's not too far from a cider, so it shouldn't be too surprising that apple juice, particularly if you leave it in the fridge for a while, the longer you leave it, the more it can ferment, and they can come in at around 0.1 to 0.3% ABV. It's worth reminding you here that the the guidelines for the UK for alcohol-free are 0.05%, so all of these things are coming in considerably more than the guidelines, and you're having them daily and they're not doing you any disservice.
Speaker 1:Okay, what's next Next? This is a big one. We're going back to baking, okay, and this is vanilla extract. This is a heavyweight in the category. Vanilla extract can come in between 35 and 40% ABV. That's huge. That is higher than some full strength spirits, okay, but unless you're knocking it back from the bottle which obviously I wouldn't recommend, even if you do drink full strength alcohol, that would not be a pleasant experience for you Then it's nothing to worry about. Some of the alcohol will get cooked out in the baking process. Not all of it, though, because when you're baking, the temperatures aren't going to be high enough to burn off all the alcohol, but whatever remains isn't going to turn your sort of lemon sponge into a limoncello, you will be okay.
Speaker 1:Next on my list is soy sauce. So this is something I use loads of, particularly when I'm having sushi. I'm really bad because I consume far too much salt, so I will just keep pouring. But soy sauce, whether you're having it with your sushi or perhaps in your stir fry or whatever, that can contain 1.5 to 2% ABV. And then we've got keffirs and kombuchas, these fermented drinks that are presented as gut, healthy drinks, which they are. They can contain anywhere from 0.5 to 2% ABV. That's, if you're buying shop-bought versions, if you're making it at home or you've gone round to Dave's house and he's brewing up some kombucha in the garage, then you could be looking at 3-4% ABV, depending on, again, how long it's been left to ferment.
Speaker 1:Then we've got vinegars, particularly apple cider and wine vinegars, which can have between 0.1 and 2% ABV. And then those are used to make things like mustards. So if your mustard that you like to slather on your hot dog or on your burger is made with an alcohol-based vinegar, that can also have a 0.5% alcohol content. And then the last one I'll give you for today we're going back to breakfast time and that's your yogurt. So even your breakfast yogurt can contain around 0.1 to 0.3% ABV. So that's a lot of different foods, right, and you're having these things at various times throughout your day.
Speaker 1:Why are these amounts of alcohol in those foods? Well, it's all down to a word I've mentioned a few times, which is fermentation. So when the yeasts meet sugars, they naturally produce alcohol. As the fruit starts to break down, they start eating the sugars and, as Murray Patterson put it when he was on the podcast so he's the founder of Murie Fermented Wine Style Drinks he said the yeast will eat up the sugar and poop out alcohol, which I thought was a lovely analogy, but it's accurate at least. So it's all the same process that's used when we make wines and beers full-strength wines and beers.
Speaker 1:The only difference when it comes to these foods that you're consuming is that obviously this is a true by-product. It's not the intention to make these products alcoholic. So I mentioned with the fruits, that they ferment as they ripen due to the natural yeast that are on the skin. Then with breads, as I mentioned, things like your sourdough and your brioche buns the longer that they sit and ferment as the dough rises, the more yeast will produce more alcohol. And then fermented foods, obviously, things like kimchi and sauerkraut and miso, which all contain up to around 0.5% all generate small amounts of alcohol as part of the process of making them what they are. You can't make sauerkraut without making a byproduct of alcohol. It's just the way it works.
Speaker 1:So why am I telling you all of these foods? It's because I feel that if you understand that these everyday foods contain similar or even sometimes higher levels of alcohol to a 0.5% drink, that will hopefully help to put things into perspective. Your body processes these tiny amounts constantly and automatically. You don't have to tell it to do it. It's just something that the body does. As long as you feed your body well with good, nutritious food and you drink lots of water, your body has no issue with processing these amounts of alcohol. Your body even produces its own small amounts of alcohol.
Speaker 1:It is physically impossible for you to get drunk on a 0.5% beer. In fact, there's a little comparison that I like here, which is that if you wanted to drink as much alcohol as is contained in an average pint from down the pub of full strength alcohol, say a 5% lager, you would need to drink about 100 bottles of a 0.5 percent beer to match that alcohol content. And I don't know about you, but that sounds nigh on impossible to me and also very, very unpleasant. So why does this matter?
Speaker 1:I know that for a lot of people, when you first start out on a mindful drinking or a sober, curious journey and not to say that everybody who is in low, no nation is doing it because they ultimately want to give up alcohol. I know that sometimes it's just about not wanting alcohol for this moment, not wanting it for this weekend, or because you've got something big coming up in the morning. But whatever your reasons are, I know it's fraught with questions, right, and you're unsure about where to turn and what's quote unquote safe for you to drink. And I think this all comes from years of of poor communication, bad labeling, um, and unclear or inconsistent marketing messages from sort of the big alcohol out there, uh, and maybe even your own past experiences, you know, with with alcohol, um, but I don't want you to worry that a trace amount of alcohol, like a 0.5% beer or cider or whatever, is going to interfere with your goals, with your dreams, with what you're trying to achieve, with what you've got to get up and do in the morning or that meeting that you've got to go back for after lunch. It's not going to impact you in any negative way, be that physically, psychologically or mentally, and understanding that your body already processes these small amounts of alcohol daily without any issues can hopefully help you to shift your focus away from what the label says and really start to explore this world of low, no and light drinks, because if you are ready to consider these drinks and start trying the 0.5% beers or ciders or wines that intrigue you, you can open up a whole world of amazing drinking experiences that until now you've not been able to enjoy, and I want you to enjoy them. I do.
Speaker 1:It would be remiss of me not to say that there are exceptions. Of course there are exceptions. I'm not suggesting that everybody now has to go and start drinking 0.5% beers. There are people for whom it would not be a good idea. So we can start with things like allergies. If you have an allergic reaction to the intake of alcohol in any way, shape or form, then a 0.5% drink would not be good for you, but I'm assuming that people who are in that situation would already be aware of the foods that I'd mentioned above and other ones that contain trace amounts and know how best to avoid them for themselves. Actually, in the last issue of Lono Drinker magazine, which is available now, by the way, from lonodrinkermagazinecom, forward slash subscribe and you can start your subscription for free with a digital access plan that gives you full access to every issue ever published free for seven days. The latest issue, issue 13, in which Cressida Langlands, who's from the Free From Food Awards, has written a great piece for us on allergies and hypersensitivity and alcohol-free drinks. So it's a really interesting article if you are in need of that sort of information so that you can live a healthy lifestyle.
Speaker 1:And then we've got, of course, people who might not be intaking any alcohol for religious purposes. Again, you've got to do what's right by the way that you choose to live, and more power to you for that. And then, of course, we've got those who might be suffering from AUD. For the uninitiated, that stands for alcohol use disorder or what we used to call alcoholism. It's now been renamed as alcohol use disorder, understanding that it's a spectrum rather than a binary condition.
Speaker 1:And for people who are maybe suffering from levels of AUD, I appreciate that a 0.5% beer may be a trigger for them. Perhaps it might not necessarily be the alcohol content itself. It might just be the look of a glass of wine or the smell of a beer or the sound of a can opening. So again, for those people, obviously I wouldn't suggest that a 0.5% drink would be the best thing that they should do. You have to do what's right for you and if you want to stay away from them completely, there are a ton of 0.5% drinks out there that you can enjoy and go and explore.
Speaker 1:But the bottom line here today, I think, is that the next time you're questioning whether a 0.5% ABV drink is truly alcohol-free, I want you to remember that you've likely consumed similar amounts of alcohol already in your day, be that through your breakfast, lunch, dinner, snacks, whatever and it's had zero negative effects on you physically, mentally or psychologically. The fundamental goal of mindful drinking isn't about obsessing over numbers, it's not about counting your units. It's about making choices that align with your lifestyle, with your wellbeing, with your goals, and a 0.5% drink can fit into all of those. If that's something that you choose, you want to explore, I want you to feel confident and comfortable to explore that safely. So go ahead and enjoy that 0.5% beer or wine. Your body knows the difference and it knows what to do with it all. Okay, so that's it from me for this week. Until next time, dear listener. Cheers to a life less intoxicated.
