They say that a glass of red wine can help with heart health, thanks to the tannins, antioxidants, resveratrol, flavonoids, and so on. But, of course, the alcohol is pretty much a poison that your liver has to filter out, and it *is* empty calories for a beverage.
But I'm curious- if you incorporate it into cooking (like sauces, as braising liquids, in stews, etc.), do the good effects still remain? The alcohol all cooks away, but does the cooking process destroy or lessen the good aspects?
Just wondering.
But I'm curious- if you incorporate it into cooking (like sauces, as braising liquids, in stews, etc.), do the good effects still remain? The alcohol all cooks away, but does the cooking process destroy or lessen the good aspects?
Just wondering.