Alcohol in food
Some dishes are prepared with for example wine. It is generally believed that cooking takes all the alcohol away, but that is not the case. After cooking the food for a short while, only 15% has dissipated. After 1 hour (!) of cooking, still 25% is left.
So I was thinking about this and have come to a conclusion:
1. At this point in my recovery, I will avoid food with alcohol in it. This will remain the case until I am certain that it is no risk at all.
2. It is not a relapse UNLESS I eat the food for the sake of getting alcohol in my system. Then it's just an excuse wrapped in a different delivery system.
3. Generally speaking, food with alcohol in it is ok and does not contradict sobriety as long as you do it for the right reason.
Thoughts?