In the red wine making process. The alcohol percentage kills the candida and stabilise the alcohol. Meaning no fermentation will be possible after it.
Alcohol is not digested. It is converted into Acetic acid in the liver.
Alcohol lower blood sugar.
Red wine contains Resveratrol that kills Candida Albicans. Other polyphenols exist and the may be also harmful to candida
5. There is only 2 grams of Sugar
in red wine. Less carb than a salad !!!!!
So i dont see why alcohol is a problem except for beer. Beer has less alcohol than wine vodka cognac or whisky..