Question:
karen said::i dont know if this was mentioned, but wine contains sulfites, which can be an allergen.
Yes! In my frightening days of yore, I used to have the swollen, bee-attacked, puffy lip look (tres chic, cough)for days after a lot of wine. kath
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i dont know if this was mentioned, but wine contains sulfites, which can be an allergen. love, karyn
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Decent wine doesn’t have yeast in it. The yeast is killed during fermentation by the alcohol. It then precipitates and is removed. I don’t know if this is true or not but I do know that people with yeast allergies usually have to avoid alcohol, though the kinds with explicit yeast (like bear) are worse.
Unlike wine, commercially produced beer *doesn’t* have any yeast in it; they filter them out before bottling. Homebrewed beer is another story. Since the yeast was there to begin with I’d say it would be next to impossible to remove all of it. So if you react to even tiny amounts, you couldn’t have wine.
someone with allergies would react to yeast the same way whether it was dead or alive… it’s the proteins on the surface of the yeast cells that your body is reacting to, not something that the yeast actively does. <snip Cyndi 160/150/135 — men’s jean size 38/34/32 or? Low-carb vegetarian + seafood since 7/28/98 http://www.immuneweb.org/lowcarb/ (note URL change)
Marion 213+ medication change = 196 196/187/140 LC since 1/18/99
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Decent wine doesn’t have yeast in it. The yeast is killed during fermentation by the alcohol. It then precipitates and is removed.
I don’t know if this is true or not but I do know that people with yeast allergies usually have to avoid alcohol, though the kinds with explicit yeast (like bear) are worse. Since the yeast was there to begin with I’d say it would be next to impossible to remove all of it. So if you react to even tiny amounts, you couldn’t have wine. When I was allergic to yeast I could have small amounts of wine (I don’t tolerate alcohol well; it makes me sick) but not beer. But I could have tiny amounts of yeast like in "yeast-free" bread which was made by exposing the dough to yeasts in the air. What’s the difference between decent wine and the cheap stuff in terms of yeast? Candida doesn’t appear with little spots on your face that go away quickly.
I agree it’s not a classic candida symptom. But rashes are very possible. It’s only the speedy appearance and disappearance that makes me think it’s not candida. Cyndi 160/150/135 — men’s jean size 38/34/32 or? Low-carb vegetarian + seafood since 7/28/98 http://www.immuneweb.org/lowcarb/ (note URL change) "There’s nothing wrong with me. Maybe there’s Cyndi Norman http://www.consultclarity.com/
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Decent wine doesn’t have yeast in it. The yeast is killed during fermentation by the alcohol. It then precipitates and is removed. Sulfites in wine make some people have bad reactions. Candida doesn’t appear with little spots on your face that go away quickly. Try white wine Try red wine see if there is a difference. Doc David.
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Thanks Cyndi for the suggestion….when I clear up, it’s on to vinegar first. Jae – Hide quoted text — Show quoted text – Before assuming it’s candida I’d say you need to do some more testing. It will suck to get more reactions but it’s the only way you’ll know what the cause is. Limit them as much as possible. It might be a yeast allergy. Test by eating a teaspoon of plain white vineger (not wine vineger!) and/or a bit of brewers (not baking unless it’s cooked) yeast. It might be candida. This is not the same as a yeast allergy though they overlap. This is harder to test for but reactions from yeast, sugar, and alcohol are indications. Just a rash with no other symptoms is unlikely to mean candida. It might be just red wine. There are certain things in red wine that some people react to. Test by trying white wine (if you haven’t done this already). It might be the sulfides present in most wines. Test by trying something else with sulfides (sulfates?) (most dried fruit has it if you can tolerate a piece for the test). Also test by trying wine without sulfides. It might be an allergy to grapes. Test by trying a bit of grape juice or a fresh grape (if you can tolerate the sugar). Also test by trying some non-grape based alcohol. It might be a reaction to alcohol. Test by trying some non-grape based alcohol. Do all your tests a day or two apart. If you get a reaction, wait until it clears up completely before testing something else. Test everything twice (not two days in a row), regardless of if the reaction was positive or negative. If your testing doesn’t give you clear answers, post the results and let us have a go at it. Cyndi 160/150/135 — men’s jean size 38/34/32 or? Low-carb vegetarian + seafood since 7/28/98 http://www.immuneweb.org/lowcarb/ (note URL change) ____ "There’s nothing wrong with me. Maybe there’s Cyndi Norman something wrong with the universe." (ST:TNG)
http://www.consultclarity.com/
http://www.immuneweb.org/
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Well…unfortunately for me :( I have finally figured out what has given me the face rash. It’s WINE! How could that be???? While I was at the CIA, I didn’t have time in the evening to have a glass. The last night, we all had a toast….two hours later my face was covered in little bumps. Being the ditz I can be, I didn’t connect the two at all….blamed it on my depo-provera shot. Today I went to the hotel. The wine salesman stopped by with some new samples. A couple of ounces later, came home, and my face looks like a mogul ski slope! Do you experts think it’s a candida problem? Should I avoid vinegar too? What about yogurt? What else is fermented or yeasty that I don’t know about? I really enjoy a buttery Chardonnay, a toasty Champagne, a grassy Sauvignon, a fruity Merlot (sob)……Jae
Before assuming it’s candida I’d say you need to do some more testing. It will suck to get more reactions but it’s the only way you’ll know what the cause is. Limit them as much as possible. It might be a yeast allergy. Test by eating a teaspoon of plain white vineger (not wine vineger!) and/or a bit of brewers (not baking unless it’s cooked) yeast. It might be candida. This is not the same as a yeast allergy though they overlap. This is harder to test for but reactions from yeast, sugar, and alcohol are indications. Just a rash with no other symptoms is unlikely to mean candida. It might be just red wine. There are certain things in red wine that some people react to. Test by trying white wine (if you haven’t done this already). It might be the sulfides present in most wines. Test by trying something else with sulfides (sulfates?) (most dried fruit has it if you can tolerate a piece for the test). Also test by trying wine without sulfides. It might be an allergy to grapes. Test by trying a bit of grape juice or a fresh grape (if you can tolerate the sugar). Also test by trying some non-grape based alcohol. It might be a reaction to alcohol. Test by trying some non-grape based alcohol. Do all your tests a day or two apart. If you get a reaction, wait until it clears up completely before testing something else. Test everything twice (not two days in a row), regardless of if the reaction was positive or negative. If your testing doesn’t give you clear answers, post the results and let us have a go at it. Cyndi 160/150/135 — men’s jean size 38/34/32 or? Low-carb vegetarian + seafood since 7/28/98 http://www.immuneweb.org/lowcarb/ (note URL change) "There’s nothing wrong with me. Maybe there’s Cyndi Norman http://www.consultclarity.com/
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Well…unfortunately for me :( I have finally figured out what has given me the face rash. It’s WINE! How could that be???? While I was at the CIA, I didn’t have time in the evening to have a glass. The last night, we all had a toast….two hours later my face was covered in little bumps. Being the ditz I can be, I didn’t connect the two at all….blamed it on my depo-provera shot. Today I went to the hotel. The wine salesman stopped by with some new samples. A couple of ounces later, came home, and my face looks like a mogul ski slope! Do you experts think it’s a candida problem? Should I avoid vinegar too? What about yogurt? What else is fermented or yeasty that I don’t know about? I really enjoy a buttery Chardonnay, a toasty Champagne, a grassy Sauvignon, a fruity Merlot (sob)……Jae — "Attractive to the eye and pleasing to the smell." Wicked Witch of the West
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—–BEGIN PGP SIGNED MESSAGE—– Hash: SHA1 Well it’s been 18 days since starting Induction and I’ve had no alcohol. Since I am a wine afficianado this has been a missed lifestyle. Last night was such a nice night, and I hadn’t seen my girlfriend in a week (she started a new job). She came over last night, I cooked brined chicken breasts on the grill and we sat outside enjoying the weather. … and I had a glass of white wine (cheap stuff; 13% alcohol). I am telling myself it is okay, just stay on track and keep moving forward. It isn’t going to hurt in the grand scheme of things, if I stick to the plan. But all I can think about is the alcohol turning into acetate by my liver and the acetate being used as fuel, instead of my stored fat. It’s almost like a steam locomotive at full speed ahead then suddenly has to slow way down for some reason. It has lost time to reach the destination. Surely it is being anal retentive to think the above thoughts for just having one glass of wine. But it’s not the one glass I am worried about … it’s that one glass that may have opened the doors to having the idea "oh its just one glass, won’t hurt" syndrome. This inevitably leads to one glass the next night, and the next night, and the next night. Before you know it I’m drinking wine everynight, which will most certainly slow down my goals. I understand this is okay and must be "accounted" for when you are maintaining your goal weight. But damnit man, I have a long way to go and I am anxious to get there. —–BEGIN PGP SIGNATURE—– Version: GnuPG v1.2.1 (GNU/Linux) iD8DBQFAbCmf2PhVSWsCx6gRAlt5AJsGbW8OdVIxfFbf9ame0B5iKmfQmwCgoCyR gSBhjOFvweFnxkmvR0QBmXI= =SiV0 —–END PGP SIGNATURE—– — Steve 250/236/170 (day 18)
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writes: Since I am a wine afficianado this has been a missed lifestyle.
Me, too. I’m doing a combination SB/Atkins, and I’ve had 3 glasses of wine since starting on 2/17. <snip – Hide quoted text — Show quoted text -all I can think about is the alcohol turning into acetate by my liver and the acetate being used as fuel, instead of my stored fat. It’s almost like a steam locomotive at full speed ahead then suddenly has to slow way down for some reason. It has lost time to reach the destination. Surely it is being anal retentive to think the above thoughts for just having one glass of wine. But it’s not the one glass I am worried about … it’s that one glass that may have opened the doors to having the idea "oh its just one glass, won’t hurt" syndrome. This inevitably leads to one glass the next night, and the next night, and the next night. Before you know it I’m drinking wine everynight, which will most certainly slow down my goals. I understand this is okay and must be "accounted" for when you are maintaining your goal weight. But damnit man, I have a long way to go and I am anxious to get there.
You have a long way to go, and you’ll get there. Your tastes may change between now and the time when you reach your goal weight. It sounds like you’re uncomfortable drinking wine right now, so don’t drink it again until you’re comfortable with it. That time may or may not come. Wine may become more of a drink for special occasions. Or you may eventually fit it into a low-carb WOE. You’ll find out. The South Beach diet does allow for the occasional glass of red wine. Even if you’re doing Atkins, you might want to visit a library or book store, pick up a copy of SB, and look at the index to see what Dr. Agatston says about wine. IIRC, he discusses alcohol somewhat more than Dr. Atkins does. Daria 166/146/140 sugar-free since 2/1/04 low-carb since 2/17/04
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[cut for brevity] The South Beach diet does allow for the occasional glass of red wine. Even if you’re doing Atkins, you might want to visit a library or book store, pick up a copy of SB, and look at the index to see what Dr. Agatston says about wine. IIRC, he discusses alcohol somewhat more than Dr. Atkins does. Daria 166/146/140 sugar-free since 2/1/04 low-carb since 2/17/04
I drink the occasionaly wine or beer. I try hard to limit them to once or at most twice per week. I try very hard to limit overconsumption (like 4 beers or so) to once every two months or so. I have a problem in that sometimes I’m exhausted and I’ll be working on something to do with my house or my friend’s house and I find — strangely enough — that beer will give me energy to keep going. So, I do partake sometimes; I just try to limit the number of times and how much "partaking" is partook. — Bob in CT
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- Hide quoted text — Show quoted text – —–BEGIN PGP SIGNED MESSAGE—– Hash: SHA1 Well it’s been 18 days since starting Induction and I’ve had no alcohol. Since I am a wine afficianado this has been a missed lifestyle. Last night was such a nice night, and I hadn’t seen my girlfriend in a week (she started a new job). She came over last night, I cooked brined chicken breasts on the grill and we sat outside enjoying the weather. … and I had a glass of white wine (cheap stuff; 13% alcohol). I am telling myself it is okay, just stay on track and keep moving forward. It isn’t going to hurt in the grand scheme of things, if I stick to the plan. But all I can think about is the alcohol turning into acetate by my liver and the acetate being used as fuel, instead of my stored fat. It’s almost like a steam locomotive at full speed ahead then suddenly has to slow way down for some reason. It has lost time to reach the destination. Surely it is being anal retentive to think the above thoughts for just having one glass of wine. But it’s not the one glass I am worried about … it’s that one glass that may have opened the doors to having the idea "oh its just one glass, won’t hurt" syndrome. This inevitably leads to one glass the next night, and the next night, and the next night. Before you know it I’m drinking wine everynight, which will most certainly slow down my goals. I understand this is okay and must be "accounted" for when you are maintaining your goal weight. But damnit man, I have a long way to go and I am anxious to get there. —–BEGIN PGP SIGNATURE—– Version: GnuPG v1.2.1 (GNU/Linux) iD8DBQFAbCmf2PhVSWsCx6gRAlt5AJsGbW8OdVIxfFbf9ame0B5iKmfQmwCgoCyR gSBhjOFvweFnxkmvR0QBmXI= =SiV0 —–END PGP SIGNATURE—–
I wouldn’t worry too much – I drink one or two glasses of red wine pretty much every evening; yet I’m still losing about 2Kg per week, on very low-carbs. Now, this *may* be due to the fact that I’m cycle training a lot at the moment – so cycling perhaps 150-200 Km a week; which is about 5000 Kcal according to my HRM, maybe where my Calories go. Whatever – kicking sugar, potato and bread based products into touch certainly got the fat burning going – wine or not!! — Succorso
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Well it’s been 18 days since starting Induction and I’ve had no alcohol. Since I am a wine afficianado this has been a missed lifestyle.
Induction and all of its restrictions lasts 14 days. So you have completed that part. Have that wine and have no regrets. But all I can think about is the alcohol turning into acetate by my liver and the acetate being used as fuel, instead of my stored fat. It’s almost like a steam locomotive at full speed ahead then suddenly has to slow way down for some reason. It has lost time to reach the destination.
Alcohol effects different people different amounts and there is no telling how it will effect you until you see the results yourself. For some loss is only paused until the alcohol is gone in a couple of hours, for others loss is blocked for days, no clue why. But don’t let the fact that you’re starting your standard post Induction pause confuse you into blaming the glass of wine. Before you know it I’m drinking wine everynight, which will most certainly slow down my goals.
Maybe. It is *not* "certain". Wine blocks some, doesn’t effect loss rates in others. I have a long way to go and I am anxious to get there.
So you should move on to OWL today. The results on OWL are better for most than extending Induction. I don’t care that you can find justification in the book to extend, the process has 4 phases for reasons and one of them is OWL gives better loss for most. I don’t care that you *want* to rush it by extending. Of course you want to rsuh it; all newcomers do. But extending it isn’t the way. Dr A spent decades designing the 4 phases, please beleive that he tried the obvious like extending Induction and discovered that the full process works better for most. Step out in faith! Take advantage of all the work he put in.
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—–BEGIN PGP SIGNED MESSAGE—– Hash: SHA1 On Thu, 01 Apr 2004 at 20:50 GMT, Doug Freyburger spoke: So you should move on to OWL today. The results on OWL are better for most than extending Induction. I don’t care that you can find justification in the book to extend, the process has 4 phases for reasons and one of them is OWL gives better loss for most. I don’t care that you *want* to rush it by extending. Of course you want to rsuh it; all newcomers do. But extending it isn’t the way. Dr A spent decades designing the 4 phases, please beleive that he tried the obvious like extending Induction and discovered that the full process works better for most. Step out in faith! Take advantage of all the work he put in.
Thanks Doug. This was a very good post, I appreciate it. I’ll start reading the OWL section of the book. —–BEGIN PGP SIGNATURE—– Version: GnuPG v1.2.1 (GNU/Linux) iD8DBQFAbLjY2PhVSWsCx6gRArA2AKDmWtDnAojr2ycIvljRaKaxxzErhQCg2UNn WQO4Es9jP89FrW1kwzmylII= =PyWC —–END PGP SIGNATURE—– — Steve
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You’d do well to listen to Doug. He set me straight. Well, so to speak. Also I have a drink every evening and have lost quite well. I’m at a standstill at the moment but that will change eventually. Still, I’m 40 #’s down. — Bear- Grrrrrrrrrrrr :o) 297/257/210 http://home.earthlink.net/~polarbear50/ "She lives on prison grub…it consists of starches instead of proteins. She gets fat. Her tissues become water-logged." Perry Mason – The Glamarous Ghost
– Hide quoted text — Show quoted text – —–BEGIN PGP SIGNED MESSAGE—– Hash: SHA1 On Thu, 01 Apr 2004 at 20:50 GMT, Doug Freyburger spoke: So you should move on to OWL today. The results on OWL are better for most than extending Induction. I don’t care that you can find justification in the book to extend, the process has 4 phases for reasons and one of them is OWL gives better loss for most. I don’t care that you *want* to rush it by extending. Of course you want to rsuh it; all newcomers do. But extending it isn’t the way. Dr A spent decades designing the 4 phases, please beleive that he tried the obvious like extending Induction and discovered that the full process works better for most. Step out in faith! Take advantage of all the work he put in. Thanks Doug. This was a very good post, I appreciate it. I’ll start reading the OWL section of the book. —–BEGIN PGP SIGNATURE—– Version: GnuPG v1.2.1 (GNU/Linux) iD8DBQFAbLjY2PhVSWsCx6gRArA2AKDmWtDnAojr2ycIvljRaKaxxzErhQCg2UNn WQO4Es9jP89FrW1kwzmylII= =PyWC —–END PGP SIGNATURE—– — Steve
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All you’ve done is whine since you started posting here. — "If I can’t *count* the carbs, it can’t be part of a low-carb diet." — jpatti
– Hide quoted text — Show quoted text – —–BEGIN PGP SIGNED MESSAGE—– Hash: SHA1 Well it’s been 18 days since starting Induction and I’ve had no alcohol. Since I am a wine afficianado this has been a missed lifestyle. Last night was such a nice night, and I hadn’t seen my girlfriend in a week (she started a new job). She came over last night, I cooked brined chicken breasts on the grill and we sat outside enjoying the weather. … and I had a glass of white wine (cheap stuff; 13% alcohol). I am telling myself it is okay, just stay on track and keep moving forward. It isn’t going to hurt in the grand scheme of things, if I stick to the plan. But all I can think about is the alcohol turning into acetate by my liver and the acetate being used as fuel, instead of my stored fat. It’s almost like a steam locomotive at full speed ahead then suddenly has to slow way down for some reason. It has lost time to reach the destination. Surely it is being anal retentive to think the above thoughts for just having one glass of wine. But it’s not the one glass I am worried about … it’s that one glass that may have opened the doors to having the idea "oh its just one glass, won’t hurt" syndrome. This inevitably leads to one glass the next night, and the next night, and the next night. Before you know it I’m drinking wine everynight, which will most certainly slow down my goals. I understand this is okay and must be "accounted" for when you are maintaining your goal weight. But damnit man, I have a long way to go and I am anxious to get there. —–BEGIN PGP SIGNATURE—– Version: GnuPG v1.2.1 (GNU/Linux) iD8DBQFAbCmf2PhVSWsCx6gRAlt5AJsGbW8OdVIxfFbf9ame0B5iKmfQmwCgoCyR gSBhjOFvweFnxkmvR0QBmXI= =SiV0 —–END PGP SIGNATURE—– — Steve 250/236/170 (day 18)
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ok so does anyone know the carbs on sutter home merlot or white zin? ( i would think merlot is lower?) Debra
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ok so does anyone know the carbs on sutter home merlot or white zin? ( i would think merlot is lower?) Debra
I thought we were talking about wine. What’s this white zin stuff? :-0
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"I thought we were talking about wine. What’s this white zin stuff?" Sorry white zin stands for white zinfandel (I guess I have been drinking too much of it and made a shortcut for the word lol). Debra
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Surely that would depend on it’s sweetness. You can get bone dry Rieslings too – surprisingly enough….;-) Really? I have never encountered one. Can you tell me a brand? Try here: http://www.wine-searcher.com/wine-select.lml?ID=280LBGLCL0X00FX just search for "dry riesling".
Thanks for the link – I never knew about that site!
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– Hide quoted text — Show quoted text – There as many wines, blends of wines, vintages and finishing techniques when making wine as stars in the sky. "Average" carb counts are meaningless. An "average" might make it appear that whites have less carbs than reds but the only way to determine the real carb count for any one particular wine, let alone style, is to contact the vitner and see if he/she can provide that info. The "average" carb count for beer, as another example, is 12 grams per 12-ounce serving…but what’s an "average" beer? I’ve accumulated the carb counts for beer that range anywhere between 5 to more than 20 grams of carbs per 12-ounce serving. Don’t believe any carb listings that generalize carbs for wines or beers. Bob Skilnik www.drinkbeergetthindiet.com
So, Bob, when are you coming out with the WINE book?
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God knows I’d be crucified if I put a wine/carb count book together too! Bob Skilnik www.drinkbeergetthindiet.com
– Hide quoted text — Show quoted text – There as many wines, blends of wines, vintages and finishing techniques when making wine as stars in the sky. "Average" carb counts are meaningless. An "average" might make it appear that whites have less carbs than reds but the only way to determine the real carb count for any one particular wine, let alone style, is to contact the vitner and see if he/she can provide that info. The "average" carb count for beer, as another example, is 12 grams per 12-ounce serving…but what’s an "average" beer? I’ve accumulated the carb counts for beer that range anywhere between 5 to more than 20 grams of carbs per 12-ounce serving. Don’t believe any carb listings that generalize carbs for wines or beers. Bob Skilnik www.drinkbeergetthindiet.com So, Bob, when are you coming out with the WINE book?
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– Hide quoted text — Show quoted text – My Atkins carb counter book shows white wine is less than red. I thought red was less? I believe dry red has more than a dry white due to the presence of tannins which are the carbohydrate compounds that give red wine it’s colour. The "heavier" reds are more tannin-rich than lighter reds or rose. I think you have to watch out for sweeter whites which have more sugars and thus more carbs than a dry red. Tannins are carbs? If that’s the case, then I can see the difference. But the average for whites is WAY off, since so many whites are sweet. A Riesling would be REALLY high in carb count…
Surely that would depend on it’s sweetness. You can get bone dry Rieslings too – surprisingly enough….;-)
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There as many wines, blends of wines, vintages and finishing techniques when making wine as stars in the sky. "Average" carb counts are meaningless. An "average" might make it appear that whites have less carbs than reds but the only way to determine the real carb count for any one particular wine, let alone style, is to contact the vitner and see if he/she can provide that info. The "average" carb count for beer, as another example, is 12 grams per 12-ounce serving…but what’s an "average" beer? I’ve accumulated the carb counts for beer that range anywhere between 5 to more than 20 grams of carbs per 12-ounce serving. Don’t believe any carb listings that generalize carbs for wines or beers. Bob Skilnik www.drinkbeergetthindiet.com
– Hide quoted text — Show quoted text – My Atkins carb counter book shows white wine is less than red. I thought red was less? Debra
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<… Tannins are carbs? If that’s the case, then I can see the difference. But the average for whites is WAY off, since so many whites are sweet. A Riesling would be REALLY high in carb count… Surely that would depend on it’s sweetness. You can get bone dry Rieslings too – surprisingly enough….;-)
Really? I have never encountered one. Can you tell me a brand?
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It totally depends on the wine. Some whites are only 1, and some reds are only 1. Sweet wines are higher than dry wines. The problem is that the carb counts are all over the place on the atkins counter, but in reality we don’t see anything on the actual wine labels so we can only guess as to their count by how dry or sweet they are. I’ll only drink very dry wines, and usually count 3.5 oz as 1 or 2 carbs.
– Hide quoted text — Show quoted text – My Atkins carb counter book shows white wine is less than red. I thought red was less? I believe dry red has more than a dry white due to the presence of tannins which are the carbohydrate compounds that give red wine it’s colour. The "heavier" reds are more tannin-rich than lighter reds or rose. I think you have to watch out for sweeter whites which have more sugars and thus more carbs than a dry red. Tannins are carbs? If that’s the case, then I can see the difference. But the average for whites is WAY off, since so many whites are sweet. A Riesling would be REALLY high in carb count… Surely that would depend on it’s sweetness. You can get bone dry Rieslings too – surprisingly enough….;-)
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– Hide quoted text — Show quoted text – <… Tannins are carbs? If that’s the case, then I can see the difference. But the average for whites is WAY off, since so many whites are sweet. A Riesling would be REALLY high in carb count… Surely that would depend on it’s sweetness. You can get bone dry Rieslings too – surprisingly enough….;-) Really? I have never encountered one. Can you tell me a brand?
Try here: http://www.wine-searcher.com/wine-select.lml?ID=280LBGLCL0X00FX just search for "dry riesling". Alternatively: http://www.jacksonestate.co.nz/our-wines/Marlborough-Dry-Riesling.asp http://www.jacksonestate.co.nz/our-wines/Marlborough-Dry-Riesling.asp Or try google for more. Riesling is not all sickly sweet – they go from there, to very dry…. Good luck – and enjoy. – Hide quoted text — Show quoted text –
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My Atkins carb counter book shows white wine is less than red. I thought red was less? Debra
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My Atkins carb counter book shows white wine is less than red. I thought
red was less? I believe dry red has more than a dry white due to the presence of tannins which are the carbohydrate compounds that give red wine it’s colour. The "heavier" reds are more tannin-rich than lighter reds or rose. I think you have to watch out for sweeter whites which have more sugars and thus more carbs than a dry red. Rob
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ok then i am assuming best wine would be merlot or cabernet? Debra
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My Atkins carb counter book shows white wine is less than red. I thought red was less? I believe dry red has more than a dry white due to the presence of tannins which are the carbohydrate compounds that give red wine it’s colour. The "heavier" reds are more tannin-rich than lighter reds or rose. I think you have to watch out for sweeter whites which have more sugars and thus more carbs than a dry red.
Tannins are carbs? If that’s the case, then I can see the difference. But the average for whites is WAY off, since so many whites are sweet. A Riesling would be REALLY high in carb count…
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CAn I have wine during the introduction phase?
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CAn I have wine during the introduction phase?
Read the book…. your library has it.
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I hate answers like that… so pompous.
– Hide quoted text — Show quoted text – CAn I have wine during the introduction phase? Read the book…. your library has it.
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I hate answers like that… so pompous. CAn I have wine during the introduction phase? Read the book…. your library has it.
It may seem pompous if you haven’t been around long enough or bothered to google for your answer. Then you’d know this question has been asked and answered many many times over. In short, if you don’t have enough info to know whether wine is allowing in induction (assuming Atkins), then you probably don’t have enough info to do the plan correctly in the first place. Which means you are probably going to be doomed to failure if you are just shooting from the hip and not following the plan correctly. And the best way to follow the plan is? …. drum roll please…. Read the book. — Jason Baugher 355/298/215 Protein Power/Atkins since 10/1/02 mini-goal: 295 by Dec. 31
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Hm. Just checked up on this. I thought I dreamed it, but here ’tis: http://www.wineevents-calendar.com/notes/heart.html http://www.lifeservices.com/newsletter/newsnov00_4.html http://www.beekmanwine.com/pretopba.htm http://www.messengers-of-messiah.org/pipermail/health/2002-June/00021… http://www.aim-digest.com/gateway/pages/diabetes/articles/skoven1.htm c Cabernet, anyone?
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I am new to diet and haven’t read the entire book yet. Is there any mention of wine? Does anyone "KNOW" the carbs in wine? craig
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A *dry* red or white has just over 1g carb per ounce on average. — Debbie Cusick I plan to be a procrastinator some day if I ever get around to it. see pictures of me and my son Brock at http://asd.dozer.com/bio
– Hide quoted text — Show quoted text -I am new to diet and haven’t read the entire book yet. Is there any mention of wine? Does anyone "KNOW" the carbs in wine? craig
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Lots of alcohol beverages such as wine, liquor and liqueurs have lots of sugar in them. Ginger – Hide quoted text — Show quoted text – I am new to diet and haven’t read the entire book yet. Is there any mention of wine? Does anyone "KNOW" the carbs in wine? craig
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What kind of wine is best for the Atkins diet? Anyone know how many carbs in White Zin?
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Read my lips…. NONE! Lmbo — Lot’s of Love, *Mamita* Low Carbin Fool since 6/26/00 214/168/130
– Hide quoted text — Show quoted text – What kind of wine is best for the Atkins diet? Anyone know how many carbs in White Zin?
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What kind of wine is best for the Atkins diet? Anyone know how many carbs in White Zin?
White Zin is a good one .. a hit of sweetness but with just a trace of Carbs … I count 1.5 g per 3 ounce or Sutter Home is and economical one… but If you get a chance at Windsor Vinyards White Zin go for it. Stephen Before you buy.
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Read my lips…. NONE! Lmbo
Sorry, Mamita, but wine does have carbs. It’s the distilled stuff that has zero carbs. Liquours have sugar added to them. Wine has residual sugar in the process of making it. The sweeter the wine, the more sugar left behind, and the more carbs that it has. White zinfadel can be as high as 5g for a reasonable size glass. It doesn’t matter what color the wine is- what counts is the sweetness. Try to stick with "dry" or "extra dry". -georg who loves a good dry merlot for about 2g/glass.
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George baby. Pay attention… Someone else was asking. LoL I don’t even drink sweety. None at all. Not one drop. Im too bad a diabetic. I was teasing with someone else who asked what kind they had and I said "NONE" you know, as in they can’t have any. — Lot’s of Love, *Mamita* Low Carbin Fool since 6/26/00 214/168/130
– Hide quoted text — Show quoted text – Read my lips…. NONE! Lmbo Sorry, Mamita, but wine does have carbs. It’s the distilled stuff that has zero carbs. Liquours have sugar added to them. Wine has residual sugar in the process of making it. The sweeter the wine, the more sugar left behind, and the more carbs that it has. White zinfadel can be as high as 5g for a reasonable size glass. It doesn’t matter what color the wine is- what counts is the sweetness. Try to stick with "dry" or "extra dry". -georg who loves a good dry merlot for about 2g/glass.
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George baby. Pay attention… Someone else was asking. LoL I don’t even drink sweety. None at all. Not one drop. Im too bad a diabetic. I was teasing with someone else who asked what kind they had and I said "NONE" you know, as in they can’t have any.
Ah- that makes more sense. I did not know that. I read it as: "how many carbs in wine?" and you answered "none" – so I was correcting you, but attempting to do so politely. I cannot drink alcohol if I want to lose any weight. But I adore making the stuff. And my dh drinks the hard stuff that is zero carb, and still loses faster than me. -georg
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I drink Merlot are they all dry or would a certain kind have less carbs than others?
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I drink Merlot are they all dry or would a certain kind have less carbs than others?
They are mostly dry. It depends on the vintage on how dry they end up. Read the labels and ask the wineseller, or read http://www.wine.com/ or magazines about it. In general, they are about the same. White merlots and fruit merlots are sweeter, and more carby. -georg
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The difference in carbs is not enormous, ROUGHLY 1 glass red wine is about 3 carbs and a light white about 2. Some people can swill a couple of glasses daily without any trouble. Others find that their diets stall. — Ev 20/06/2000 168/160/147 If you want a carb counter and a progress chart and have Excel95 or + I have them free at my web site at http://www.znet.freeserve.co.uk/
– Hide quoted text — Show quoted text – I drink Merlot are they all dry or would a certain kind have less carbs than others?
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Why drink zin when you could have champagne? The carb count is 2.5 grams for 3 oz. The dryer the champagne the fewer the carbs! Before you buy.
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Because I cant afford my favorite Champage…the other fake stuff gives me heart burn stephen – Hide quoted text — Show quoted text – Why drink zin when you could have champagne? The carb count is 2.5 grams for 3 oz. The dryer the champagne the fewer the carbs! Before you buy.
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ok so what is the lowest carb wine to purchase in the store? Debra
I would go after Italy, Chile, Argentina, Spain which is producing some wonderful values these days, and France for driest (lowest sugar) reds, and Italy, Spain and France for whites. Avoid Australia, as wonderful as they taste, and the majority of the California wines in the inexpensive (under $15/bottle) category. Of course there are innumerable exceptions to the above, particularly in the US wines, but if you really want to play safe you will do ok with the above. In particular the South American wines are really worth looking for and well distributed in the US (I guess I’m assuming your question is US-based.) In whites go for Pinot Grigio or Sauvignon Blanc instead of Chardonnay, which is traditionally made into a slightly sweeter (=smoother) wine, and in the reds be a bit leery of Merlot as many vintners are making it into their "smooth" red wine (note the carb ratings for the Sutter Home a few postings ago.) Above $15 or so the wines are usually all decently made and honestly fermented down. Avoid Rieslings and German-style whites also. pavane
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ok so what is the lowest carb wine to purchase in the store? Debra I would go after Italy, Chile, Argentina, Spain which is producing some wonderful values these days, and France for driest (lowest sugar) reds, and Italy, Spain and France for whites. Avoid Australia, as wonderful as they taste, and the majority of the California wines in the inexpensive (under $15/bottle) category.
Any particular reason to avoid those? There are some very good Austrailian and California reds that are quite dry.
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why not?
Well, I guess if you like punch… – Hide quoted text — Show quoted text – — Louise 168-164-140 Orangeville, Ontario snip I have no idea what device is used to test residual sugar, but it might be helpful. pavane If I remember correctly, it’s called a hygrometer. I got mine at the local hardware store. Hydrometer. I’ve never seen one at a hardware store, though. Brewing shops and chemical supply shops would have them. The closer your Specific Gravity to 1.000, the less residual sugar left. Of course, you need to know how much sugar you started with, too. Some wines can get below 1.000 – these are VERY dry wines… On another note, why would anyone MAKE white zin?
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If I liked punch? — Louise 168-164-140 Orangeville, Ontario
– Hide quoted text — Show quoted text – why not? Well, I guess if you like punch… — Louise 168-164-140 Orangeville, Ontario snip I have no idea what device is used to test residual sugar, but it might be helpful. pavane If I remember correctly, it’s called a hygrometer. I got mine at the local hardware store. Hydrometer. I’ve never seen one at a hardware store, though. Brewing shops and chemical supply shops would have them. The closer your Specific Gravity to 1.000, the less residual sugar left. Of course, you need to know how much sugar you started with, too. Some wines can get below 1.000 – these are VERY dry wines… On another note, why would anyone MAKE white zin?
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I would go after Italy, Chile, Argentina, Spain which is producing some wonderful values these days, and France for driest (lowest sugar) reds, and Italy, Spain and France for whites. Avoid Australia, as wonderful as they taste, and the majority of the California wines in the inexpensive (under $15/bottle) category. Any particular reason to avoid those? There are some very good Austrailian and California reds that are quite dry.
Yes there are. But the current "style" of the Oz wines is a high residual sugar, and many many Cal wines are aping this style since it sells. The Yellow Tail, Bancroft, Lindemanns, cheap Penfolds, etc. are running about twice the necessary sugar; US wineries such as KJ (who probably started the trend), many of the low-price or "California" blend Zins such as Cline, Zabacco Dancing Bull and Rabbit Ridge, not to mention the KJ Collage series, set new and unfortunate heights in residual sugar to get the full, lush, fruity "Parker" taste that so many want these days. You can go into the better quality Oz or Cal wines quite easily (just look for "Gallo of Sonoma" or any Penfolds above $10 per bottle, or hundreds of others) and do well, but IN GENERAL the inexpensive Cal/Oz are sugar bombs and I feel best avoided as a class unless the buyer knows a bit about the wines and how to detect the higher sugars. A wonderful way of going about this is to buy a bottle each of Zabacco Dancing Bull and Zabacco Heritage Zin…taste them against each other; the excessive sweetness (maybe "fruitiness") will be obvious; the same with Cline California against Cline Ancient Vines and so on and so forth. Cheers. pavane
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– Hide quoted text — Show quoted text – I would go after Italy, Chile, Argentina, Spain which is producing some wonderful values these days, and France for driest (lowest sugar) reds, and Italy, Spain and France for whites. Avoid Australia, as wonderful as they taste, and the majority of the California wines in the inexpensive (under $15/bottle) category. Any particular reason to avoid those? There are some very good Austrailian and California reds that are quite dry. Yes there are. But the current "style" of the Oz wines is a high residual sugar, and many many Cal wines are aping this style since it sells. The Yellow Tail, Bancroft, Lindemanns, cheap Penfolds, etc. are running about twice the necessary sugar; US wineries such as KJ (who probably started the trend), many of the low-price or "California" blend Zins such as Cline, Zabacco Dancing Bull and Rabbit Ridge, not to mention the KJ Collage series, set new and unfortunate heights in residual sugar to get the full, lush, fruity "Parker" taste that so many want these days. You can go into the better quality Oz or Cal wines quite easily (just look for "Gallo of Sonoma" or any Penfolds above $10 per bottle, or hundreds of others) and do well, but IN GENERAL the inexpensive Cal/Oz are sugar bombs and I feel best avoided as a class unless the buyer knows a bit about the wines and how to detect the higher sugars.
Maybe I should have paid more attention – you did mention CHEAP wines. I rarely buy a wine for less than about $12/bottle, and I prefer the $20-30. Not that price alone is an issue. Since you seem to know quite a bit about it, how about Rodney Stong Shiraz (and Shiraz in general), and the BV Rutherford? Those are a couple I like. – Hide quoted text — Show quoted text – A wonderful way of going about this is to buy a bottle each of Zabacco Dancing Bull and Zabacco Heritage Zin…taste them against each other; the excessive sweetness (maybe "fruitiness") will be obvious; the same with Cline California against Cline Ancient Vines and so on and so forth. Cheers. pavane
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Try Anapamu Pinot Noir – Calif. Year 2000. About 12$ a bottle and oh sosososo goooood!! Laurel
– Hide quoted text — Show quoted text – I would go after Italy, Chile, Argentina, Spain which is producing some wonderful values these days, and France for driest (lowest sugar) reds, and Italy, Spain and France for whites. Avoid Australia, as wonderful as they taste, and the majority of the California wines in the inexpensive (under $15/bottle) category. Any particular reason to avoid those? There are some very good Austrailian and California reds that are quite dry. Yes there are. But the current "style" of the Oz wines is a high residual sugar, and many many Cal wines are aping this style since it sells. The Yellow Tail, Bancroft, Lindemanns, cheap Penfolds, etc. are running about twice the necessary sugar; US wineries such as KJ (who probably started the trend), many of the low-price or "California" blend Zins such as Cline, Zabacco Dancing Bull and Rabbit Ridge, not to mention the KJ Collage series, set new and unfortunate heights in residual sugar to get the full, lush, fruity "Parker" taste that so many want these days. You can go into the better quality Oz or Cal wines quite easily (just look for "Gallo of Sonoma" or any Penfolds above $10 per bottle, or hundreds of others) and do well, but IN GENERAL the inexpensive Cal/Oz are sugar bombs and I feel best avoided as a class unless the buyer knows a bit about the wines and how to detect the higher sugars. Maybe I should have paid more attention – you did mention CHEAP wines. I rarely buy a wine for less than about $12/bottle, and I prefer the $20-30. Not that price alone is an issue. Since you seem to know quite a bit about it, how about Rodney Stong Shiraz (and Shiraz in general), and the BV Rutherford? Those are a couple I like. A wonderful way of going about this is to buy a bottle each of Zabacco Dancing Bull and Zabacco Heritage Zin…taste them against each other; the excessive sweetness (maybe "fruitiness") will be obvious; the same with Cline California against Cline Ancient Vines and so on and so forth. Cheers. pavane
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I have no idea what device is used to test residual sugar, but it might be
You can get a hydrometer for a couple of bucks. — 370/312/270 Confirmed Meatatarian email: My foot isn’t medium, it’s big.
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@optonline.net says… ok so what is the lowest carb wine to purchase in the store? Debra
The drier the better. Try a dry burgundy or…brandy (brandy/cognac are distillates of wine/champagne) — 370/312/270 Confirmed Meatatarian email: My foot isn’t medium, it’s big.
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Maybe I should have paid more attention – you did mention CHEAP wines. I rarely buy a wine for less than about $12/bottle, and I prefer the $20-30. Not that price alone is an issue. Since you seem to know quite a bit about it, how about Rodney Stong Shiraz (and Shiraz in general), and the BV Rutherford? Those are a couple I like.
I assumed inexpensive wines in the discussion. Most of the better quality (and higher priced) wines are well made, fermented and blended to emphasize flavors other than over-ripe fruit and sugarish sweetness. Once you go into the higher price range you get good wines without residual sugar problems. Rodney Strong and the better BV wines are excellent (I have always enjoyed Rodney’s Cabernets and Zins) and BV puts out good stuff under anything beyond their "Coastal" or whatever cheap label. An impressive cheap Syrah from Cal is Rabbit Rock, … well, they’re all good, but if carbs are the issue you have to be careful. I note the "medievalmarketplace" address, what is this? Do you have a dry Mead around? pavane
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– Hide quoted text — Show quoted text – Maybe I should have paid more attention – you did mention CHEAP wines. I rarely buy a wine for less than about $12/bottle, and I prefer the $20-30. Not that price alone is an issue. Since you seem to know quite a bit about it, how about Rodney Stong Shiraz (and Shiraz in general), and the BV Rutherford? Those are a couple I like. I assumed inexpensive wines in the discussion. Most of the better quality (and higher priced) wines are well made, fermented and blended to emphasize flavors other than over-ripe fruit and sugarish sweetness.
I guess I’m spoiled, then. It seems that I don’t bother spending less than about $13 or so for wine anymore. The cheaper stuff isn’t worth it. Side note: I just saw BV Rutherford Cab at Costco for $15/bottle… Once you go into the higher price range you get good wines without residual sugar problems. Rodney Strong and the better BV wines are excellent (I have always enjoyed Rodney’s Cabernets and Zins) and BV puts out good stuff under anything beyond their "Coastal" or whatever cheap label. An impressive cheap Syrah from Cal is Rabbit Rock, …
I’ll have to check that one out. well, they’re all good, but if carbs are the issue you have to be careful. I note the "medievalmarketplace" address, what is this? Do you have a dry Mead around?
Medieval Marketplace is for online trading of medieval (SCA) and ren-faire merchandise. Buy and sell, like half.com or Amazon.com. Unfortunately, BATF and such prevent the sale of mead on that forum. However, I DO have a batch of dry mead currently brewing. Should be ready in a month or two. Email me direct, I can see about getting a bottle to you.
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Ratebeer.com actually has a "trading" forum in which brewers. mead makers, etc. trade products, homebrewed and otherwise. It must be a way around ATF regs since this part of the web site is pretty active. Bob Skilnik www.drinkbeergettthindiet.com
– Hide quoted text — Show quoted text – Maybe I should have paid more attention – you did mention CHEAP wines. I rarely buy a wine for less than about $12/bottle, and I prefer the $20-30. Not that price alone is an issue. Since you seem to know quite a bit about it, how about Rodney Stong Shiraz (and Shiraz in general), and the BV Rutherford? Those are a couple I like. I assumed inexpensive wines in the discussion. Most of the better quality (and higher priced) wines are well made, fermented and blended to emphasize flavors other than over-ripe fruit and sugarish sweetness. I guess I’m spoiled, then. It seems that I don’t bother spending less than about $13 or so for wine anymore. The cheaper stuff isn’t worth it. Side note: I just saw BV Rutherford Cab at Costco for $15/bottle… Once you go into the higher price range you get good wines without residual sugar problems. Rodney Strong and the better BV wines are excellent (I have always enjoyed Rodney’s Cabernets and Zins) and BV puts out good stuff under anything beyond their "Coastal" or whatever cheap label. An impressive cheap Syrah from Cal is Rabbit Rock, … I’ll have to check that one out. well, they’re all good, but if carbs are the issue you have to be careful. I note the "medievalmarketplace" address, what is this? Do you have a dry Mead around? Medieval Marketplace is for online trading of medieval (SCA) and ren-faire merchandise. Buy and sell, like half.com or Amazon.com. Unfortunately, BATF and such prevent the sale of mead on that forum. However, I DO have a batch of dry mead currently brewing. Should be ready in a month or two. Email me direct, I can see about getting a bottle to you.
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why not? — Louise 168-164-140 Orangeville, Ontario
– Hide quoted text — Show quoted text – snip I have no idea what device is used to test residual sugar, but it might be helpful. pavane If I remember correctly, it’s called a hygrometer. I got mine at the local hardware store. Hydrometer. I’ve never seen one at a hardware store, though. Brewing shops and chemical supply shops would have them. The closer your Specific Gravity to 1.000, the less residual sugar left. Of course, you need to know how much sugar you started with, too. Some wines can get below 1.000 – these are VERY dry wines… On another note, why would anyone MAKE white zin?
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ok so what is the lowest carb wine to purchase in the store? Debra
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WOOHOOO!!!!! — Louise 168-164-140 Orangeville, Ontario
– Hide quoted text — Show quoted text – Don’t despair yet. The carb content is almost all residual sugar from the fermentation process. If you allowed full fermentation you should have considerably less carb count than Sutter Home who deliberately leave sugar for perceived smoothness. Ideally in fact if you ferment completely you should have just about zero sugar and zero carbs. I have no idea what device is used to test residual sugar, but it might be helpful. pavane idea that there was so much in zin. — Louise 168-164-140 Orangeville, Ontario does anyone know how many carbs in sutter home merlot and also sutter home white zinfandel? Thanks, debra6 Well, the general guidelines say 2-3 per 3-1/2 oz glass of wine. I don’t know about the white zin, though…. Many wineries give nutritional data on their websites: per Sutter Home’s, which is at www.sutterhome.com, Per 4 oz glass White Zin 4.7g Merlot 3.1g …other reds between 2.5 and 2.7 This should be pretty much average for white zins, which are on the sweeter side of the table wine spectrum. The Sutter Home reds are also a bit sweeter than most, which are about half of the above. The USDA averages are just that, and not very reliable on things that vary considerably in their composition, such as wines. pavane
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snip I have no idea what device is used to test residual sugar, but it might be helpful. pavane If I remember correctly, it’s called a hygrometer. I got mine at the local hardware store.
Hydrometer. I’ve never seen one at a hardware store, though. Brewing shops and chemical supply shops would have them. The closer your Specific Gravity to 1.000, the less residual sugar left. Of course, you need to know how much sugar you started with, too. Some wines can get below 1.000 – these are VERY dry wines… On another note, why would anyone MAKE white zin?
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snip I have no idea what device is used to test residual sugar, but it might be helpful. pavane
If I remember correctly, it’s called a hygrometer. I got mine at the local hardware store. — Rubius, Firefighter/EMT/RN majorjc <at cablelynx.com started Atkins 11-1-02 220/180/170 34 y/o male 5′11"
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Don’t despair yet. The carb content is almost all residual sugar from the fermentation process. If you allowed full fermentation you should have considerably less carb count than Sutter Home who deliberately leave sugar for perceived smoothness. Ideally in fact if you ferment completely you should have just about zero sugar and zero carbs. I have no idea what device is used to test residual sugar, but it might be helpful. pavane
– Hide quoted text — Show quoted text – idea that there was so much in zin. — Louise 168-164-140 Orangeville, Ontario does anyone know how many carbs in sutter home merlot and also sutter home white zinfandel? Thanks, debra6 Well, the general guidelines say 2-3 per 3-1/2 oz glass of wine. I don’t know about the white zin, though…. Many wineries give nutritional data on their websites: per Sutter Home’s, which is at www.sutterhome.com, Per 4 oz glass White Zin 4.7g Merlot 3.1g …other reds between 2.5 and 2.7 This should be pretty much average for white zins, which are on the sweeter side of the table wine spectrum. The Sutter Home reds are also a bit sweeter than most, which are about half of the above. The USDA averages are just that, and not very reliable on things that vary considerably in their composition, such as wines. pavane
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does anyone know how many carbs in sutter home merlot and also sutter home white zinfandel? Thanks, debra6 Well, the general guidelines say 2-3 per 3-1/2 oz glass of wine. I don’t know about the white zin, though….
Many wineries give nutritional data on their websites: per Sutter Home’s, which is at www.sutterhome.com, Per 4 oz glass White Zin 4.7g Merlot 3.1g …other reds between 2.5 and 2.7 This should be pretty much average for white zins, which are on the sweeter side of the table wine spectrum. The Sutter Home reds are also a bit sweeter than most, which are about half of the above. The USDA averages are just that, and not very reliable on things that vary considerably in their composition, such as wines. pavane
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that there was so much in zin. — Louise 168-164-140 Orangeville, Ontario
– Hide quoted text — Show quoted text – does anyone know how many carbs in sutter home merlot and also sutter home white zinfandel? Thanks, debra6 Well, the general guidelines say 2-3 per 3-1/2 oz glass of wine. I don’t know about the white zin, though…. Many wineries give nutritional data on their websites: per Sutter Home’s, which is at www.sutterhome.com, Per 4 oz glass White Zin 4.7g Merlot 3.1g …other reds between 2.5 and 2.7 This should be pretty much average for white zins, which are on the sweeter side of the table wine spectrum. The Sutter Home reds are also a bit sweeter than most, which are about half of the above. The USDA averages are just that, and not very reliable on things that vary considerably in their composition, such as wines. pavane
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does anyone know how many carbs in sutter home merlot and also sutter home white zinfandel? Thanks, debra6
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does anyone know how many carbs in sutter home merlot and also sutter home white zinfandel? Thanks, debra6
Well, the general guidelines say 2-3 per 3-1/2 oz glass of wine. I don’t know about the white zin, though….
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Posted in Making Wine | 
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I’m not familliar with IBS, but it seems some people here are, so they will probably post helpfull stuff 
I’m really craving some fruit, but I don’t have the money for another week. I love fruit and veggies. 
Do they go well with your IBS? I’m planting a garden for veggies in a few weeks. It will be good exercise and cheap eatings. I am going to plant a lot of tomatoe plants, green beans, peas, cucumbers, and watermellons. 