Let me first take a quick dive into human biology, without overwhelming you too much. The goal here is not to eliminate this weekly pleasure, but to moderate its consumption while finding “alcohol-free” options that are worth our attention.

Unlike macronutrients such as carbohydrates, fats and proteins, alcohol cannot be stored in the body. Being harmful in the state it is in when consumed, it must be transformed into other molecules. The body therefore prefers to metabolize alcohol to the detriment of other functions for a given moment, wanting to get rid of this waste at all costs. The other calories are then stored, there is a decrease in the efficiency of the digestive and immune systems and a modification of the membranes of neurons, which leads to sleep disorders, concentration and emotional disturbances.

This overview is a great excuse to put some actions in place so that a small amount of alcohol can be fully enjoyed !

1. Simply enjoy your favorite wine, beer or spirits one to two drinks at a time , maximum two to three times a week. This recommendation is slightly different from those issued by Éduc'alcool, which are usually higher, but takes into account the adverse effects mentioned above and the performance objectives often stated by my clients. Ideally, eat a few bites before your alcohol consumption.

2. Drink local by trying the new alcohol-free digestifs ! Gins, rums and ciders have been stealing the show for a few months now.

3. On the wine side, try pinot noirs , they are richer in polyphenols, a prebiotic that intestinal bacteria like. Note that grapes are among the foods most heavily sprayed with pesticides, so choosing an organic wine allows you to reduce the amount of these molecules absorbed. Note that these wines will still have a presence of sulfites naturally produced during the fermentation of the fruit.

4. Develop the art of the mocktail ! On a base of carbonated water with a little 100% pure fruit juice or on a Kombucha base, add frozen fruits (cranberries, blackberries, raspberries, blueberries, pineapple), fresh herbs (rosemary, basil, thyme, mint) and ice cubes.

My two favorite mocktail recipes

Red velvet mocktail

INGREDIENTS

2 1⁄2 cups frozen cranberries

1 cup frozen blackberries

1 cup of water

4 cups of sparkling water with lemon

2 cups apple must

1 bunch of fresh rosemary

Ice cubes, for serving

Preparation

In a small saucepan over high heat, bring 2 cups cranberries, blackberries and water to a boil. Simmer until berries burst, about 15 minutes. Mash berries and strain through a sieve. Refrigerate until completely chilled.

In a pitcher, combine the fruit puree, remaining cranberries, apple must and soda water, then pour into glasses containing ice cubes and a sprig of rosemary to serve.

Festive Kombucha Mocktail

Yield: 4 servings

Preparation time: 5 minutes

INGREDIENTS

About twenty fresh mint leaves

1 apple, cut into slices

1 cm1⁄4 cup lime juice

3 cups of kombucha of your choice

Ice cubes, for serving

Preparation1.

In a pitcher, crush the apple slices and mint leaves at the bottom. Add the lime juice, kombucha. Mix well and serve in glasses containing ice cubes.

Cheers!