Some foods actually increase the blood alcohol level, he writes med2.
If you hear from someone on the statement "a lifetime of alcohol drops in the mouth did not take (a)", do not believe that even if a person did not drink any alcoholic beverages, alcohol he had received in the form of food.
1. Kvass, mare's milk, kefir
There are a number of products, as part of which the alcohol is always present. Enough on a hot summer day to eat okroshka - and ppm rise in blood is provided.
The fact is that the brew is a product of fermentation and, therefore, free of alcohol even in microscopic proportions it does not happen. Depending on the manufacturer and the name of a beverage cup it may contain from 0.15 to 0.3% ethanol.
The same can be said for dairy products, which are prepared exclusively by fermentation. The most famous - yogurt, mare, Ira, Thane.
2. Soy sauce
Today is a very popular oriental cuisine: Japanese, Chinese, Korean. Its basis is the soy sauce. It is also a product of fermentation. Added wheat, salt, and then she wandered in special containers to prepare it, soy long evaporated.
In normal right cooked soy sauce, alcohol accounts for 1.5-2%. Needless to say that the popular sushi, rolls and still many oriental dishes are served flavored alcohol. A broth Korean Cooksey (something like lagman) generally impossible without adding a good soybean portions.
3. bananas
Lurking alcohol and fruit lovers. The sweeter the fruit, the more there will be alcohol, it is worth only overripe fruit. To a large extent it concerns bananas, because they contain a lot of sugar. Five overripe bananas - a small bottle of beer, containing 10 g of ethanol. If a grown man eats about 20 medium-sized overripe bananas, behind the wheel he will not sit down - would be violated, and speech and coordination.
4. Hawthorn and dog rose
Those who have heart problems, often instead of caffeine-containing beverages (coffee, tea) brewed fruits of hawthorn and dog rose. According to cardiologists, it has a calming effect on the human nervous system and strengthens the cardiovascular. However, both fetal contain up to 5% alcohol (hence the calming effect).
5. Pickles
"World zakuson" called one of the most popular movies and sauerkraut cask cucumbers and tomatoes. You know what I mean? In this case, the liquor snack less strong, because cabbage, cucumbers and tomatoes in barrels - a product of oxidation and fermentation. As, however, and mushrooms, if they are salted fermented method. Stand in a cool, bright place Bank of salted mushrooms begins to ferment, causing fungi are crunchy and taste like a drum vegetables.
6. Candy and cookies
Another category of food, in that alcohol is added intentionally to improve palatability. It's almost all kinds of chocolates, cakes with brandy or liquor impregnation, baba, who never prepared without the addition of liquors "Amaretto". If the shortbread dough instead of water, add one or two tablespoons of strong alcohol from this dough will be more tender and crispy.
7. Cheese fondue and ice cream
Cheese fondue lovers know that alcohol keeps the cheese from collapse, making the dish becomes only tastier. And quite a bit of alcohol in ice cream will lower its freezing point, causing the freezer, even after it is elastic.
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