Hidden sources of Alcohol

Irritates the gut lining and alters motility and the microbiome.

Where it hides

Vanilla extract — standard extract is alcohol-based; it shows up in baked goods, oatmeal, and flavored coffee drinks
Wine or beer used to deglaze a pan or make a reduction sauce — some alcohol cooks off but not all of it, especially in sauces added late or simmered briefly
Kombucha — fermentation is a natural byproduct, and some bottles carry close to 0.5% alcohol by volume
Rum- or brandy-soaked desserts (tiramisu, trifle, fruitcake, boozy truffles) — often not called out on a restaurant menu beyond the dessert name
Liquid cold/cough medications and some mouthwashes — alcohol is used as a solvent or preservative and can be a meaningful percentage of the product
Beer-battered or wine-marinated restaurant dishes — the marinade or batter isn't always mentioned on the menu description

Information only — not medical advice or a diagnosis. Settle structures a self-experiment and helps you track what you observe.