your thought on cooking with alcohols...

[Alfonsoo]

On the topic of incorporating alcohol into a dish, like marinating with wine, flambé with some liquor:

Do you think it diminishes considerably the healthiness of a dish? (even though he alcohol supposedly evaporates, but all sorts of sugars and stuff remain)

Is the taste worth it for you?

What about using high quality alcohols in the dish? (few ingredients, organic, etc)

When eating out, would you avoid dishes cooked with alcohol for health reasons?

[Yarco]

Cooking wine or liquor have a gram or two of carbs per serving. Vast majority of the sugar is eaten by yeast during the fermentation process.

Unless you're flambéing stuff multiple times per week and you've eliminated all of the other "do not eat" foods off Leo's list then I feel like the impact will be negligible.

[Average Investor]

You might be able to find that the item could pair nicely still with something like red wine vinegar uncooked. This would give you stuff like resveratrol and leave it undamaged. Plus still give you that taste. You could maybe pair the dish with a small glass of red wine too. 

I'm not sure of negative effects from cooking the alcohol, but I do know that it would diminish the benefits of something like red wine vinegar. 

I would probably be more concerned with eating high amounts of red meat though. 

[Alfonsoo]

2 hours ago, Average Investor said:

I would probably be more concerned with eating high amounts of red meat though. 

(Good quality) red meat is not a problem. You could  live a healthier life on nothing but red meat than with the average American diet.

[Average Investor]

@Alfonsoo That's setting the bar pretty low with the average American diet lol. I would imagine there could be some complications with only eating meat though for an entire life span versus the SAD diet. Even with the SAD diet being so bad people still live pretty long.