pregnant eating food cooked with alcohol

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Published: 10:29 ET, June 12, 2017 | Updated: 13:04 ET, June 12, 2017

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Pregnant women can still tuck into authentic coq au vin and other dishes cooked with alcohol -. provided that the chef leaves cover the pan loosely

according to scientists who have shown that this way of cooking - compared with no lid or completely on - had a dramatic effect on the reduction of the concentration of alcohol in food.

How many dishes influenced by the reduced cooking temperature and the size of the dish. How much alcohol is added at the beginning also make a difference, they found.

Mother-to-be has been left scared intentionally violated current guidelines to avoid alcohol during pregnancy by eating a diet that includes red or white wine sauce or meal mixed with beer.

Now the Danish team has determined a loose lid allows the alcohol evaporates faster than water pot instead of left open.

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Researchers have offered guidance for pregnant women worry about alcohol in a dish (file)

They too . guarantees offered by providing an example of how much alcohol can be usually left in the dining

in the experiment using a 150ml beer they find food that contained only 2ml of alcohol - about seven units of alcohol a pregnant woman who they say they are 'able to handle'.

because of confusing advice about how much alcohol is safe for women to drink in pregnancy, Chief Medical Officer for England recommends the safest approach is not to drink alcohol at all to keep your baby's risk to a minimum.

drink alcohol, especially in the first three months of pregnancy, increases the risk of miscarriage, premature birth and your baby having a low birth weight.

drink after the first three months of pregnancy can affect your baby after birth.

The risks are great the more you drink. Effects include learning difficulties and behavioral problems.

Why do you have to put the lid loose

We all know that boiling alcohol reduces the concentration, but many of us expect removing the lid will help more than that escape

but scientists say the opposite is true

Doctor Pia Snitkjaer, from the Department of Food Science at the University of Copenhagen, said: .. 'with loud boiling, the volume will decline rapidly.

'by placing a lid on the pot, there is a sort of inverted refiners in which alcohol disappearing even faster than a pot of water.

'It is because alcohol is more volatile than water and thus can be more volatile.

He said the cap is not sitting tightly on the pot, allowing the steam to escape under the lid so that the alcohol evaporates, while more preferential water condenses on cold cap and walked back into the pot.

As the cook, the more alcohol passes under the cap, while the contents of the pot will contain a higher percentage of water.

"But if you do not want the food to boiling too much, you can continue to add water as the water evaporates, which will also lower the alcohol content either by dilution and evaporation," he added.

how much alcohol remnants on the plate depends on three factors: whether it is cooked with or without a cap, how many plates is reduced, and, obviously, how much alcohol is added from the start.

As well as the cooking temperature, size matters dishes as well, because it affects how quickly the sauce is reduced, the evaporation of more alcohol.

how much alcohol is left behind?

Dr Snitkjaer conducted experiments using 900mls stock cows plus 150ml beer or wine.

He found that the concentration of alcohol this ratio started about two percent but fell to 0.2 percent after a half hour of cooking.

He said: 'People have to remember that you usually eat only seperse twenty-quart sauce

. ' If we, for example, assume that you eat 100ml sauce, with a concentration of two percent per volume is in line with 2ml of alcohol intake.

"There is 15ml of alcohol in the unit, so that pregnant women will also be able to handle it. '

Good news for slimmers

We all know that alcohol is a heat and Dr Snitkjaer say that the labels on the food ready contain alcohol 'high misleading', Because they refer to the number before the alcohol is cooked

He said: 'How many calories are fewer there depending on how much alcohol evaporates

.' One gram of alcohol provides seven calories, so each time you yawn one gram of alcohol, you have seven fewer calories in the pan.

'it would be better to be able to say exactly what this means for tomato soup, meat dishes, etc. "

There are 50,000 teratogen - before and / or agent of post-natal - that can affect the development in infants. Alcohol is one of them.

The substance of the mother's blood passes directly into the baby's blood. Because alcohol is technically a toxic substance, can kill cells in the developing fetus.

Alcohol also alter cell structure, reducing myelination (the process of their protective layer) and the number of interconnects between cells.

The changes at the cellular level change how cells function. This and other changes in the design of the brain that affects memory storage and retrieval, processing speed, the ability to abstract, analyze, decision make, and other processes.

the type of damage that occurs depends on which part of developing at that time.

brain continues to form, so it can be broken at any stage of pregnancy.

in the first three months of the developing organs. So, this is the time when the heart, eyes, and kidneys may be harmed.

Then, when the fetus is developing rapidly, alcohol can slow down this growth.

Since this is a physical change, FASD is by definition, a physical disability are usually invisible to the brain-based behavioral symptoms

The CDC warns that :. 'There is no known safe amount of alcohol during pregnancy or when trying to get pregnant. There is also no safe time during pregnancy to drink. All types of alcohol equally dangerous. '

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