On Wed, 03 Jan 2007 23:06:19 -0600, Richard L Walker wrote:
[color=blue]
> The beer with the least amount of sugar is the best for a diabetic. That
> is why you see many beers like Ultra on the market. The hops has
> nothing to do with it. It might give the perception of being more
> bitter from less sugar, but that might just that ... a perception. In
> fact it might contain every bit as much sugar. I was going to experiment
> by fermenting a beer to near completion, adding Splenda and artificially
> carbonating to get the fizz. I never did, but it might get closer to
> that Ultra type beer. I'm guessing whatever is done to produce a "Lite"
> beer might be close to the same process. Less sugar = Less carbs =
> better for a diabetic.
> Alternative plan B would be to enjoy a regular beer and avoid potatoes,
> carrots, breads, pizza and most things made with simple carbs like flour
> and sugar.[/color]



1. The liver does not metabolize alcohol into sugar. On the contrary,
most people will experience a dip in their blood sugar (glucose)
levels when consuming alcohol. Alcohol is eventually broken down by
the liver into acetate, and finally into carbon dioxide and
water---not sugar.

2. Non-alcohol beers do not contain less carbohydrates than
regular-brewed beers. In fact, they are all higher in carbs than a
typical beer, some almost double in carbohydrate content.
Unfortunately, there are too many websites that incorrectly claim that
NA beers are both alcohol-free and low in carbohydrates.

3. The glycemic index (GI) of beer, wine, and distilled products is
zero. The urban legend that alcoholic beverages have high GIs, has
been floating around the diet book circuit for years. If you're on any
type of diet or practice a lifestyle that monitors the glycemic index
or gycemic load of food and drink, you can still enjoy a libation or
two.

4. There are carbohydrates in all wines, even the driest styles,
despite what some wine appreciation websites might tell you. The only
alcoholic beverages that can possibly have a zero-carb content are
distilled products. Fermentation will always leave some residual sugar
behind in the form of carbs.

5. There is no sugar in rum. Alcohol is derived from high-carbohydrate
fermentables such as sugar, molasses, potatoes, or various grains. If
you understand the processes of fermentation and distillation, you'll
know that the end result of distillation is ethyl alcohol, a zero-carb
liquid.

(This information comes from David J. Hanson, Ph. D., Potsdam, State
University of New York.)


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