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Yogurt and kefir -

As a fermented food, yogurt contains alcohol. Likewise, alcohol is also present in kefir, a fermented milk drink similar to a thin yogurt or ayran (a cold beverage of Turkish origin). The average ABV is between 0.05-2%.

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Yogurt and kefir -

Generally speaking, dairy products that are fermented sit at the lower end of the ABV scale.

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Sodas and soft drinks -

Most sodas, especially sugar-free varieties, contain small quantities of alcohol, up to 0.5% ABV in some cases. Better-known brands include Coca-Cola, Fanta, Sprite, and Dr. Pepper.

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Sodas and soft drinks -

The percentage of ABV in soft drinks though is minimal and quite harmless. In fact, it's the high sugar content we should be more mindful of.

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Bread -

Yeast and other bacteria in baked goods can produce small amounts of alcohol during the fermenting process, anywhere between 1.18-1.28% ABV.

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Bread -

Some breads are known to have elevated percentages of ABV, burger rolls, for example, and rye bread. French-style sweet milk rolls have the highest ABV, approximately 1.30%.

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Fruit and fruit juices -

Certain fruits and fruit juices contain higher than average trace elements of alcohol, specifically orange, apple, and grape, all of which contain between 0.04-0.5% ABV.

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Fruit and fruit juices -

While fruit juices aren't exactly fermented, they can produce alcohol during the harvest process when undergoing heat treatment. Apple juice tends to have the lowest ABV, while orange juice hovers midway on the scale. Grape juice averages the most alcohol content.

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Kombucha and must -

Kombucha tea is often labeled as "non-alcoholic," but in fact can contain anywhere between 0.5-5% ABV. The reason for this is again because of the fermenting process.

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Kombucha and must -

Must is the name given to freshly pressed grape juice, containing the skins and stems of the grapes. Must is actually the first step in winemaking after harvest. The concoction, however, makes for a refreshing drink all on its own. But by its very nature, must can contain up to 5% ABV.

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Vinegars -

Balsamic vinegar and gourmet vinegars, namely champagne, sherry, and red and white wine vinegars, contain anywhere between 0.1-0.4% ABV.

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Vinegars -

As with all traditional vinegars, the end of the fermentation process results in a small amount of residual alcohol, perhaps 0.1% or 0.2% ABV. The fermentation process of red and white wine vinegars mimics that of the winemaking process where the yeast consumes the sugar, which results in alcohol being produced, ergo a slightly more elevated ABV.

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Condiments and sauces -

Vinegar is one of several condiments that contain alcohol. Another is soy sauce. Mustard, too, has an alcohol content. Condiments like these typically contain between 1.5-2% ABV.

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Condiments and sauces -

Let's take a closer look at soy sauce. A hugely popular condiment, sauce sauce is made from soya beans, wheat, salt, and water. These ingredients are fermented to break down the starch and sugar. It's a process akin to making beer, which is why the finished product contains between 1.5% and 2% ABV, depending on the producer.

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Food additives -

Food additives like extracts or flavorings contain varying amounts of alcohol, often in high concentration. In fact, the average ABV of some of these products can be up to 35% ABV.

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Food additives -

To give you an example, in the United States most pure vanilla extracts are required by law to have alcohol as part of their preservation method, in fact at least 35% ABV.

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Cakes and pies -

Vanilla extract is found in a bewildering array of desserts, things like cakes and pies. It's therefore no surprise that these sweet treats also contain alcohol.

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Cakes and pies -

Even if these desserts are baked, the heat only eliminates about 60% of the alcohol content. But there's no need for concern. The amount of vanilla extract used in these products is almost negligible, so there is no real harm indulging in them now and again, at least not as far as alcohol is concerned.

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Fermented vegetables -

Fermented vegetables, things like sauerkraut and kimchi (a traditional Korean side dish) contain small amounts of alcohol.

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Ripe bananas -

Bananas, and especially very ripe bananas, have an alcohol content of 0.2-0.4% alcohol by volume, or ABV.

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Ripe bananas -

Ripe bananas contain around 0.2% ABV, but this percentage can increase. This is because as it ages, the fruit begins to ferment: the riper the banana, the more elevated the ABV.

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Fermented vegetables -

The exact percentage of ABV in fermented vegetables is difficult to quantify, as there are several aspects that can influence these levels, such as seasoning additions and post-fermentation processing. But ABV can be as high as 2%.

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Cooking with items containing alcohol -

There are cooking and baking methods and techniques that can be employed to reduce the percentage of ABV.

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Cooking and baking times -

First off, cooking or baking times—as well as the amounts of extracts used—will affect the overall alcohol content remaining in the foods.

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The hotter, the better -

Remember, the longer alcohol is exposed to heat, the lower the percentage of ABV.

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Extending cooking times -

As a rule, food must be cooked or baked for at least three hours to bring any alcohol in the ingredients down to a minimum.

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Avoiding alcohol in everyday food -

The easiest way of avoiding alcohol in food is to eat whole foods that are not fermented, packaged, or preserved.

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Eat fresh, natural foods -

Opting for fresh natural foods, things like vegetables, sprouted seeds, whole grains, legumes, and nuts—foods that don't contain alcohol in their unprocessed forms—is another way of avoiding alcohol.

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Drink lots of water -

Drinking water on a regular basis not only assists in maintaining hydration levels, it eliminates alcohol and other toxins from the body.

Sources: (Abbeycare) (Halal Wine Cellar) (Baby2Body)

See also: The real impact of alcohol in your body

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