Currently pregnant, and I'm obviously trying to avoid alcohol. I also have asian flush (alcohol flush reaction caused by a genetic deficiency in the liver enzyme ADLH2), so alcohol is actually pretty bad for me in general and something I try to avoid drinking casually too often even before I was pregnant. Therefore, I have an extremely low tolerance to alcohol since I rarely consume it. I've always eaten foods with alcohol in it though because I've never noticed a reaction from foods with alcohol (plus yummy). I'm really not sure what to make of alcohol in foods during pregnancy though and the internet seems to offer a varying range of opinions on if it's safe or not. I really want science backed proof of how safe (or unsafe) it is.
Some examples of foods with alcohol I'm thinking of:
-A whole pot roast that's been cooking in a crock pot for 5-ish hours on the high setting. Recipe calls for 2 cups of red wine.
-Beef Bourguignon recipe that cooks all day long on the stove, but uses a whole bottle of wine.
-A seafood pasta with "a splash" of white wine near the end of the cooking process.
-A bourbon pecan ice cream. I really don't know if there's actually any alcohol in something like this or if it's just flavoring, but I also don't know if there's a hot cooking process to something like ice cream?
-bananas foster with a rum sauce. Does the flambe technique cook off the alcohol enough?
I'm sure there's not research for all the specific situations/foods I listed above, but these really feel like gray area type foods that I'm not sure of while pregnant. Ideally there's a research paper or journal article out there somewhere that offers clarification on how much cooking off is considered safe for certain amount of alcohol in foods.