Alcohol, Sake (Rice Wine)
Sake is a Japanese rice wine made from fermenting rice, similar to the brewing process of beer. The major difference, however, is that the starch converts from sugar to alcohol simultaneously.
Sake is served both chilled and warm depending on the drinker and type of sake. It is high in amino acids and praised for its health benefits. It helps to activate brain functions, decrease risk of cancer, strengthen the immune system and increase hormones that prevent osteoporosis. The ferulic acid found in sake is a powerful antioxidant that helps prevent aging skin.
Since it is free of sulfates and tannins, your chances of getting a “wine headache” while drinking sake are significantly lower.
Glycemic Load=1
The Benefits
- Special diets: Elimination Diet, Gluten-Free Diet, Gluten-Free/Dairy-Free Diet, Low Carb Diet, Low FODMAP Diet, Low Oxalate Diet, Pescetarian Diet, Vegetarian Diet
- Excellent Source of:
- Good Source of:
- Preferences: No Molds, No Coconut, No Pseudograins, No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Corn, No Yeast, No Peanuts, No Citrus, No Nightshade, No Legumes, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, Low Sugars, Low Saturated Fat
Related Foods
Selecting and Storing
