When we entertain, or have events including alcohol, generally, we eat. BBQ. Picnics. Reunions. Dinner. In the kitchen, people often combine the two in the same pot, for flambé, wine in the fry pan, liquor in the cookies.
I was curious as to whether or not alcohol really does ‘cook out’ or get removed from the food when it’s heated. Apparently, it doesn’t – another myth busted right here on HMD! So when you pour that Cab-Sav in the beef stew, a lot of the alcohol actually stays in it. Who knew?
But mostly, having a few drinks inspires us to eat. Booze lowers our inhibitions and we consume. Not such a bad thing, as food can moderate the absorption of alcohol and help us keep control when we’re drinking in a social setting. But it also entices us to consume more than we would otherwise, perhaps leading to weight gain or related health issues:
1) Alcohol calories are empty of nutrition. Your body craves nutrients, not vodka. “Let’s order pizza”
2) When you’re getting tipsy, often you’re having a good time, and good times are often associated with food. “I’d love us a trip to the burger joint…!”
3) You lose some of that control or good judgment. “Pass me those corn chips!”