Quick question about Wellbutrin and cooking with wine.

[Tazicket]

I just started taking Wellbutrin and the information that came with my perscription says to NOT drink alcohol while taking the drug as it could cause siezures. My question is, I have a few recipes that involve cooking with a relatively small amount of red wine (i.e. 1/3 - 1/4 cup of red wine in a crockpot full of spaghetti sauce). Should I find different recipes for the immediate future or does enough of the alcohol cook off for it to be safe for me to consume? Along the same lines, should I avoid foods in restaurants that mention they were cooked with some form of alcohol (Jack Daniels chicken, pastas that come in sauces with wine used to make them, etc...)? Not being a huge fan of seizures, I'd just like to know where the limits are for my own peace of mind.

 

[mudnuri]

Let's just say I NEVER went by that warning when I was on wellbutrin and lexapro LOL.

Drank PLENTY of beer and never had an adverse reaction I would doubt cooking with wine would hurt!

Basically it means you'll become 'intoxicated acting' sooner

Brandy

 

[fan_of_small_world]

I googled "cooking with wine" and found some info at Hormel Foods: http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=57&id=579

Actual Consumption of Alcohol

The amount of alcohol that remains in your dish is dependent on the manner and length of preparation. Typically, the alcohol in the wine evaporates while cooking and only the flavor remains.

The following table of alcohol remaining after food preparation is from the Agricultural Research Services of the USDA (1989):

100% - Immediate Consumption
70% - Overnight Storage
85% - Boiling liquid, remove from heat
75% - Flamed

Dishes that have been baked or simmered:
40% - After 15 minutes
35% - After 30 minutes
25% - After 1 hour
20% - After 1.5 hours
10% - After 2 hours
5% - After 2.5 hours

 

[Tazicket]

I googled "cooking with wine" and found some info at Hormel Foods: http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=57&id=579

Actual Consumption of Alcohol

The amount of alcohol that remains in your dish is dependent on the manner and length of preparation. Typically, the alcohol in the wine evaporates while cooking and only the flavor remains.

The following table of alcohol remaining after food preparation is from the Agricultural Research Services of the USDA (1989):

100% - Immediate Consumption
70% - Overnight Storage
85% - Boiling liquid, remove from heat
75% - Flamed

Dishes that have been baked or simmered:
40% - After 15 minutes
35% - After 30 minutes
25% - After 1 hour
20% - After 1.5 hours
10% - After 2 hours
5% - After 2.5 hours

So a sauce that cooks in the crock pot all day would not have very much left in it at all?

 

[claudia]

been on wellbutrin for quite a while now and my doctor said that it was no problem with a glass of wine.

 

[Viki]

My DP is on wellbutrin and often has three glasses of wine in an evening with no adverse side effects.

 

[chager]

When I was on it I still occasionaly had a Mikes Hard Lemonade or a wine cooler. I never had any issues. (NOTE I said occasionally, as in maybe once every three months. And Only one.)

 

[spokanemom]

All of you posters are lucky!! I never had seizures, but wow, did I get sick. I could not drink a 1/3 of a bottle of beer, Mikes, anything & I would "lose it". It was not pretty. I did have food cooked with alcohol and did not have a problem though. Hmmm, maybe I should have cooked my beer first?