Endogenous ethanol in foods. Bread can have up to 1.4% alcohol in it « on: December 13, 2019, 03:42:36 pm »
There is trace but significant enough amounts of alcohol in bread (yeast-based), fruits- especially ripe or juices, soy sauce, vinegar, and other foods. Perhaps some of us who are very sensitive should avoid these foods until we heal. A burger roll can have up to 1.4%- that’s like half of a standard cheap pilsner in the U.S. I know that when I drank even a gulp of beer I would feel paraesthesia on my face. Thoughts on any of this?