Why 0.5% Drinks Matter

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From cakes to kombuchas, there are a lot of products that you come across every day that contain as much, if not more, alcohol than a 0.5% beer. Yet, still, when it comes to moderating your alcohol intake, a lot of people worry that anything that's not strictly alcohol free might tip them over their unit goals for the week or knock them off their moderation track. In this classic episode, you will discover which common everyday foods that are likely in your kitchen right now contain more alcohol than an alcohol-free beer, whether a 0.5% beer or wine contains enough alcohol to get you drunk, who might want to avoid them, and how you can approach these drinks as a way to support your mindful drinking journey. Happy listening! You're listening to the Mindful Drinking and Moderation in Midlife podcast, where it's my goal to help you take back the power of choice from alcohol. I'm your host and mindful drinking mentor, Denise Hamilton Mace, and this is the start of your journey to a life less intoxicating. Today we're talking about food. But this is not just any old random food. I'm not here to tell you what my favourite sandwich is. Today I thought we could give the humble banana a break and take a look at some of the other foods out there that also contain trace amounts of alcohol. Why? Well, this is not to scare you into that diet that you've been meaning to go on or to freak you out in any way. If you know me at all, you know that I'm not into fear-mongering. I want you to be armed with information to make your own choices. And today I want you to understand that the 0.5% volume of alcohol in a beer or cider that's trying to mark itself to you is similar to many foods that you might be consuming regularly on a daily basis. So that if you so far have only been sticking to drinking drinks that are 0.05%, which here in the UK is the upper limit for what we can call alcohol-free, that you can feel confident and comfortable moving up to a 0.5% beer if that is how you are interested in changing the way you drink. Because I know that a lot of people, when they first start out on a mindful drinking or sober curious journey, have a lot of questions, right? And one of those questions that comes up time and time again is Is 0.5% ABV really alcohol-free? If you start typing it into Google, it just pops up everywhere. Um, but here's the thing, okay, your kitchen is already stocked with foods and drinks that contain just as much, if not more, alcohol than those poor, sad, rejected 0.5% beers and ciders. But nobody is raising an alarm over those bananas, over that toast, over that breakfast, because it's perfectly manageable for your body and perfectly safe for the way that you want to live. So, first of all, I thought we would have a look at some of those foods that contain trace amounts of alcohol that are similar to that number, and then we'll have a quick chat about how that um can impact your life and the ways that you can bring that into how you want to drink.

Bananas & Other Fruits That Contain Alcohol

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Okay, so we'll start with the fruits. And I've mentioned the word banana many times. If you have been in this space for any length of time, you have heard every single sober curious, mindful drinking, alcohol-free influencer and their little dog too talking about the comparison between a 0.5% beer and a ripe banana. So we are not going to talk about bananas anymore. I'm not saying the word banana anymore on this episode, okay? Right. What about other fruits though? So if you are getting your five a day, uh, and your five a day should be a mixture of fruit and veg, I know that, but it should also be a mixture of different colours. So if you are one of those very well-behaved, healthy people who are eating all your different colours of fruits, then the likelihood is that you are consuming anywhere up to 0.6% ABV with every piece. So that are fruits like uh grapes,

Bread, Charcuterie & Blue Cheese

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which I suppose should be no big surprise since we use grapes to make wine. So we know that they uh work well uh at turning themselves into alcohol. But that also includes things like figs, cherries, plums, prunes, pears, basically any fruit that's naturally high in sugars. And don't get me started on pineapples, because those are very, very juicy, sweet fruit can rack up the ABV quite quickly as they start to ripen and develop more sugars. Next on our list is bread. So your morning slice of sourdough toast or that brioche bun that you like on your burger, those can come in at 0.3 to 1.2% ABV, depending on how they've been made. Um, so with your bread, this is all down to how long the bread has been left to rise. Uh, that's the fermentation time, and within that time the ABV starts to grow. Uh, next on the list to go with those breads are all those beautiful cured meats and blue cheeses on your charcuterie board. Because who doesn't love a charcuterie board? It's decadent and rich and fatty and salty and tastes delicious. But those items can also contain 0.1 to 0.5% ABV. In the case of the cheeses, uh, it could be a byproduct of using fermented milk, for example, to make the cheese. But in the case of the cured meats themselves, so your beautiful brussolas, your parmahams, your salamis, fermentation is actually part of the curing method. So you can't have the meats without having small trace amounts of alcohol as a result of the fermentation process to make them cured in the first place. Then we've got our fruit juices. This is one you may have heard uh previously as well. Uh, orange

Fruit Juices & Baked Goods

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juices and your apple juices. Uh, I guess, again, apple juice, you know, it's not too far from a cider, so it shouldn't be too surprising that apple juice, particularly if you leave it in the fridge for a while, the longer you leave it, the more it can ferment. And that they can come in at around 0.1 to 0.3% ABV. Uh, it's worth reminding you here that the the guidelines for the UK for alcohol free are 0.05%. So all of these things are coming in at considerably more than the guidelines, and you're having them daily, and they're not doing you any disservice. Uh okay, what's next? Next, this is a big one. We're going back to baking, okay, and this is vanilla extract. This is a heavy weight in the category. Vanilla extract can come in between 35 and 40% ABV. That's huge. That is higher than some full strength spirits. But unless you're knocking it back from the bottle, which obviously I wouldn't recommend, even if you do drink full strength alcohol, that would not be a pleasant experience for you. Um, then it's nothing to worry about. Some of the alcohol will get cooked out in the baking process. Not all of it, though, because when you're baking, the temperatures aren't going to be high enough to burn off all the alcohol. But whatever remains isn't going to turn your sort of lemon sponge into a lemon cello. You will be okay. Next on my list is soy sauce. So this is something I use loads of, particularly when I'm having

Soy, Kombuchas & Vinegars

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sushi. I'm I'm really bad because I consume far too much salt. Um, but soy sauce, whether you're having it with your sushi or perhaps uh in your stir fry or whatever, that can contain 1.5 to 2% ABV. And then we've got kefirs and kombuches, uh, these fermented drinks that are presented as uh gut healthy drinks, which they are, uh they can contain anywhere from 0.5 to 2% ABV. Uh, that's if you're buying shop bought versions. Uh if you're making it at home, or you know, you've gone round to Dave's house and he's brewing up some kombucha in the garage, um, then you could be looking at 3-4% ABV, depending on again how long it's been left to ferment. Uh, then we've got vinegars, particularly apple cider and wine vinegars, uh, which can have between 0.1 and 2% ABV. And then those are used to make things like mustards. So if your mustard that you like to slather on your hot dog or on your burger has been made with an alcohol-based vinegar, uh, that can also have a 0.5% alcohol content. And then the last one I'll give you for today, um, we're going back to breakfast time, and that's your yogurt. So even your breakfast yogurt can can can contain around 0.1 to 0.3% ABV. So that's a lot of different foods, right? And you're having these things at various times throughout your day. Um,

How Alcohol Gets Into Foods

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why are these amounts of alcohol in those foods? Well, it's all down to a word I've mentioned a few times, which is fermentation. Uh, so when the yeasts meet sugars uh and naturally produce alcohol. So the yeasts that might be on the skins of fruits, for example, uh, as a fruit starts to break down, they start eating the sugars. And as Murray Patterson put it when he was on the podcast, uh, so he's the founder of Muri fermented wine-style drinks, uh, he said the yeast will eat up the sugar and poop out alcohol, which I thought was a lovely analogy, but it's accurate at least. Um, so uh that there out comes the alcohol and the carbon dioxide, so it's all the same process that's used uh when we make wines and beers, full-strength wines and beers. Uh, the only difference when it comes to these foods that you're consuming is that obviously this is a true byproduct, it's not the intention to make these products alcoholic. So I mentioned with the fruits that they'll ferment as they they ripen due to the natural yeasts that are on the skin. Uh, if you're super concerned, you can of course wash the fruits before you sit them in your bowl, but then they're likely to go off quicker. Uh, then with breads, as I mentioned, things like your sourdough and your brioche buns, the longer that they sit and ferment, um the more uh as the dough rises, the more yeast will produce more alcohol. Uh, and then fermented foods, obviously, things like kimchies and sauerkraut and miso, which all contain up to around 0.5%, all generate uh small amounts of alcohol as part of the process of making them what they are. You can't make sauerkraut without making a byproduct of alcohol, which it's just the way that it works. Um, so why am I telling you all of these foods? It's because I feel that if you understand that

Why 0.5% Cannot Get You Drunk

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these everyday foods contain similar or even sometimes higher levels of alcohol to a 0.5% drink, that will hopefully help to put things into perspective. Your body processes these tiny amounts constantly and automatically. You don't have to tell it to do it, it's just something that the body does. As long as you feed your body well with good nutritious food and you drink lots of water, your body has no issue with processing these amounts of alcohol. Your body even produces its own small amounts of alcohol. It is physically impossible for you to get drunk on a 0.5% beer. I know that for a lot of people, when you first start out on a mindful drinking or a sober curious journey, I know it's fraught with questions, right? And you're unsure about where to turn and what's quote unquote safe for you to drink. And I think this all comes from years of poor communication, uh, misunderstanding, bad labelling, um, and unclear or inconsistent marketing messages from sort of the big alcohol out there, uh, and maybe even your own past experiences, you know, with with alcohol. Um, but I don't want you to worry that a trace amount of alcohol, like a 0.5% beer or cider or whatever, is going to interfere with your goals, what you're trying to achieve, with what you've got to get up and do in the morning, or that meeting that you've got to go back for after lunch. You know, it's not going to impact you in any negative way, be that physically, psychologically, or mentally. And understanding that your body already processes these small amounts of alcohol daily without uh any issues can hopefully help you to shift your focus away from what the label says and really start to explore this world of low-no and light drinks. Because if you are ready to consider these drinks and start trying the 0.5% beers or ciders or wines that intrigue you, you can open up a whole world of amazing drinking experiences that until now you've not been able to enjoy. And I want you to enjoy them. I do. Um, it would be remiss of me not to say that there are exceptions. Of course, there are exceptions. Uh, I'm not suggesting that everybody

When To Avoid 0.5% Drinks

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now has to go and start drinking 0.5% uh beers. There are people for whom it would not be a good idea. So um, we can start with things like allergies. You know, if you have uh an allergic reaction to the intake of alcohol in any way, shape, or form, then a 0.5% drink would not be good for you. But I'm assuming that people who are in that situation would already be aware of the foods that I'd mentioned above and other ones that contain trace amounts and know how best to avoid them for themselves. And then we've got, of course, people who might not be intaking any alcohol for religious purposes. Again, you've got to do what's right by the way that you choose to live, and more power to you for that. And then, of course, we've got those who might be suffering from AUD, uh, for the uninitiated, that stands for alcohol use disorder, or what we used to call alcoholism. It's now been uh renamed as alcohol use disorder, understanding that it's a spectrum rather than a binary condition. Um, and for people who are maybe suffering from um levels of AUD, I appreciate that a 0.5% beer may be a trigger for them, perhaps. Um, it might not necessarily be the alcohol content itself, but it might just be the look of a glass of wine or the smell of a beer or the sound of a can opening. So again, for those people, obviously, I would suggest that rather I wouldn't suggest that a 0.5% drink would be the best thing that they should do. You know, you have to do what's what's right for you. And if you want to stay away from them completely, there are a ton of 0. Um, but the bottom line here today, I think, is that the next time you're questioning whether a 0.5%

The Thing To Remember

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ABV drink is uh truly alcohol-free, I want you to remember that you've likely consumed similar amounts of alcohol already in your day, be that through your breakfast, lunch, dinner, snacks, whatever, and it's had zero negative effects on you physically, mentally, or psychologically. Uh, the fundamental goal of mindful drinking isn't about obsessing over numbers. Um, it's not about counting your units. Um, it's about making choices that align with your lifestyle, with your well-being, with your goals. And a 0.5% drink can fit into all of those if that's something that you choose, you want to explore. I want you to feel confident and comfortable to explore that safely. So go ahead and enjoy that 0.5% beer or wine. Your body knows the difference and it knows what to do with it all. Okay, so uh that's it from me for this week. Until next time, dear listener, cheers to a life less intoxicated.