The boiling point of alcohol is about 54 degrees celsius. This means that long cooking, e.g. baking a fruitcake with sherry or brandy in it, or making a casserole, will remove the alcohol.
Short time cooking, like in a sauce, will remove some but possibly not all of the alcohol.
However, the amount of alcohol left in a sauce, especially if consumed with a stodgy food like pasta, is gonna be a whole lot less than say... a glass of wine.
I know that the US attitude to alcohol in pregnancy is VERY strict, but the European one is a little more relaxed (and we don't have zillions of cases of fetal alcohol syndrome!).
If you are craving pasta with vodka sauce, have it as a treat. Just don't eat it every day. And don't wash it down with the rest of the bottle of vodka!
5/14/06 8:47 P
There is an article in the nutrition resource center on this topic of alcohol remaining after cooking.
It is hard to tell how much alcohol remains, depends on cooking time and temperature. But usually some does ramain.
Please check with your doctor about this concern, many feel that on occasion, in a small quantity, and with the proper cooking process, these type of foods are safe during pregnancy. Becky
5/14/06 2:52 P
Can I eat vodka sauce during my pregnancy? I have been asking everyone i know this question, they all are either confused about what vodka sauce is or they really don't know. For those of you wondering, it is a pasta sauce made with vodka, cream and a few other things, but the alcohol is boiled out of the sauce. It is simply used for flavoring, but I don't want to take the chance until i know for absolute sure that it is safe.
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