I'm sure this is probably in one of the forums somewhere on this site, but didn't see it. I know that wine is discouraged in Induction because your body burns the alcohol first, but what about in cooking where the alcohol burns off in the cooking process? Would certainly open up a whole world of recipes if a 1/2 cup of wine could be used in sauces for meats.

i'm not sure if its allowed in induction..but i use it to cook now that im in OWL...never more than 2x a week

i love sauteed chicken breasts in white wine, mushrooms, garlic and a lil cream to thicken up the sauce...YUMMY

Just allow a carb or two for what is left over after the alcohol has burned off. I cook with wine, and alot of it, every night and it hasn't affected my weight loss at all. This may not be true for all though.

There is a thread here about how much evaporates according to how you cook it which you might find useful
http://forum.lowcarber.org/showthread.php?t=333546

From what I understand, the carbs in alcohol come from glycerine which isn't really classified as a "true" carb, but it gets lumped up with carbs (since carbs are really all that's leftover after allaying the fat, protein, and minerals).

If you're going to use wine for cooking, I'd suggest using a dry wine, since most (if not all) of the sugar is fermented out of it.

I think red wine on induction is okay. I seem to remember a recipe for beef stroganoff on the Atkins website that called for some red wine.

Thanks for all the great information!