Question:
Wine is the one thing I miss on induction. I’m going to have a "planned cheat" on the upcoming U.S. holiday "Father’s Day" and a certain bottle of wine is going to play a starring role. ;-) – Scott — 228/213/165 – Atkins Phase I since 4/28/03
– Hide quoted text — Show quoted text – After a month on a low carb diet I find the wine, I normally thoroughly enjoy, does not seem to taste the same and it makes me feel somewhat off colour. Could there be a connection with the diet. Duncan After 2 weeks of induction and a couple of months of less restrictive LCing before that, I finally gave in yesterday and opened that bottle of merlot that kept taunting me every day as I walked by it. Tasted fine and did the trick. It did the trick so well I’m finishing off the bottle right now as we speak at 12 noon on sunday. Oh well, it’ll mean induction again starting tuesday, but I’m not skimping on the wine for this weekend. 
But no, I don’t think LC’ing would have a connection with the change you experienced. Maybe if you haven’t had anything sweet tasting during the month it would affect the way it tasted, making it taste sweeter to you than what you remember. But as far as the wine making me feel "off colour", by which I take it you mean some stomach upset and or slight naseua, no I didn’t experience any last night or right now. Good thing too. Cheers, Ghamal
Response:
Wine is the one thing I miss on induction. I’m going to have a "planned cheat" on the upcoming U.S. holiday "Father’s Day" and a certain bottle of wine is going to play a starring role.
Induction should be over by then, so no need to cheat. .. Bridget M. Atkins maintenance for life.
Response:
After a month on a low carb diet I find the wine, I normally thoroughly enjoy, does not seem to taste the same and it makes me feel somewhat off colour. Could there be a connection with the diet. Duncan
If the wine has sulfites in it your body may be reacting to them.
Response:
After a month on a low carb diet I find the wine, I normally thoroughly enjoy, does not seem to taste the same and it makes me feel somewhat off colour. Could there be a connection with the diet. Duncan If the wine has sulfites in it your body may be reacting to them.
The wine will have less sulfites than the salad you buy. – Hide quoted text — Show quoted text –
Response:
Thanks for all your replies. I never thought I would see the day where i am not tempted by my favourite weekend treat (wine) — but I am not. So pineapple juice it will be. Duncan
– Hide quoted text — Show quoted text – After a month on a low carb diet I find the wine, I normally thoroughly enjoy, does not seem to taste the same and it makes me feel somewhat off colour. Could there be a connection with the diet. Duncan
Response:
So pineapple juice it will be.
What kind of low-carb diet are you on? Pineapple juice is like drinking sugar water!
Response:
Thanks for all your replies. I never thought I would see the day where i am not tempted by my favourite weekend treat (wine) — but I am not. So pineapple juice it will be. Duncan
I am quite confused about this- While I can understand a sweet wine having a relatively high carb count, I can’t see where the carbs come from in red wine, especially given that almost all red wines are dry. All the sugar in a dry red wine has fermented into alcohol – there is no sugar left. White wines vary greatly, since they can be dry (like a Chardonnay) or sweet (like a Riesling) – a sweet white wine might have a VERY high carb content. The guidelines are, at best, inaccurate. But can anyone tell me where the carbs come from in red wine? It’s not sugar, and given how fermentation of red wine occurs, I don’t really see any other place for it to come from, either.
Response:
But can anyone tell me where the carbs come from in red wine? It’s not sugar, and given how fermentation of red wine occurs, I don’t really see any other place for it to come from, either.
I believe I read somewhere that red wine’s higher carb count is due to the esters (which are carbohydrates after all) that give the wine its color, body, aroma, body etc. — Bob Kanyak’s Doghouse http://kanyak.com
Response:
Fruit?
– Hide quoted text — Show quoted text – But can anyone tell me where the carbs come from in red wine? It’s not sugar, and given how fermentation of red wine occurs, I don’t really see any other place for it to come from, either. I believe I read somewhere that red wine’s higher carb count is due to the esters (which are carbohydrates after all) that give the wine its color, body, aroma, body etc. — Bob Kanyak’s Doghouse http://kanyak.com
Response:
OK – let’s take these one at a time: – Hide quoted text — Show quoted text —— Original Message —– Newsgroups: alt.support.diet.low-carb Fruit? First, red and white wine are both made from grapes. The difference is that red wine is fermented with the grapes in the must. The ONLY contribution of carbohydrates that the grape makes to the wine is the sugar. In a DRY wine, as almost all reds are, all of that sugar is fermented into alcohol, leaving NO sugar, and thus no carbs. I believe I read somewhere that red wine’s higher carb count is due to the esters (which are carbohydrates after all) that give the wine its color, body, aroma, body etc. That also doesn’t make sense, as the esters in wine are all alcohols. And they are present in many whites as well. The problem I’m having with this is the fact that "red" wine is given one amount, and "white" wine is given a much smaller amount, when the majority of red wines are dry, and many white wines are sweet. Sweet wines are sweet due to SUGAR – primarily fructose, but also glucose. The numbers are, IMO, VERY misleading, at the least. Since I MAKE wine, I believe I know a little about the process – I still don’t understand how the carb counts come up the way they do. How were they arrived at? Have any studies been done? If so, can anyone refer me? I’m just trying to make sense of it – it just doesn’t click…
Response:
The attenuation of the yeast has a lot to do with how much residual sugar will be left behind after fermentation. For many commercial wines, an addition of sulfites will arrest further fermentation. They can then be topped off with fresh, unfermented juice and brought up to a higher level of sweetness (and carb level). All the estimates and "I think’s" are just guesses. If you want to get the carb count of a particular brand of wine, look on the label for the company’s name/address and contact them. The bigger companies will probably have the info you need. Every style, every blend, every vintage, every brand is different. Averages are just averages and really are useless. I put together a list of the carb counts of over 350 brands of worldwide beers with the help of a lot of cooperating breweries because I got tired of being told that the "average" carb count in a 12-ounce serving of beer is 12 grams. Regular brewed beers can be anywhere between 7 to 30 grams of carbs per serving, depending on the brand or style. Assume something’s "average" and see what happens when you get on the scale or stall for a week or two. Bob http://www.drinkbeergetthindiet.com
– Hide quoted text — Show quoted text – OK – let’s take these one at a time: —– Original Message —– Newsgroups: alt.support.diet.low-carb Fruit? First, red and white wine are both made from grapes. The difference is that red wine is fermented with the grapes in the must. The ONLY contribution of carbohydrates that the grape makes to the wine is the sugar. In a DRY wine, as almost all reds are, all of that sugar is fermented into alcohol, leaving NO sugar, and thus no carbs. I believe I read somewhere that red wine’s higher carb count is due to the esters (which are carbohydrates after all) that give the wine its color, body, aroma, body etc. That also doesn’t make sense, as the esters in wine are all alcohols. And they are present in many whites as well. The problem I’m having with this is the fact that "red" wine is given one amount, and "white" wine is given a much smaller amount, when the majority of red wines are dry, and many white wines are sweet. Sweet wines are sweet due to SUGAR – primarily fructose, but also glucose. The numbers are, IMO, VERY misleading, at the least. Since I MAKE wine, I believe I know a little about the process – I still don’t understand how the carb counts come up the way they do. How were they arrived at? Have any studies been done? If so, can anyone refer me? I’m just trying to make sense of it – it just doesn’t click…
Response:
The attenuation of the yeast has a lot to do with how much residual sugar will be left behind after fermentation. For many commercial wines, an addition of sulfites will arrest further fermentation. They can then be topped off with fresh, unfermented juice and brought up to a higher level of sweetness (and carb level).
Again, this isn’t addressing my primary question, which is: Why is the c(average) arb level for RED wine, which is usually dry, higher than the level for WHITE wine, which is often sweet? I’m still missing something. Yes, attenuation affects the relavtive dryness of the wine. But if that is the primary measure of carbs (which it seems to be, since there isn’t any other source), then red wine should be, on the average, MUCH lower than white wine. All the estimates and "I think’s" are just guesses. If you want to get the carb count of a particular brand of wine, look on the label for the company’s name/address and contact them. The bigger companies will probably have the info you need. Every style, every blend, every vintage, every brand is different. Averages are just averages and really are useless.
So, you’re saying that the "average" values for wine aren’t based on anything solid, just somebody’s guess? Really, the whole thing just doesn’t make sense – I wish I could clear it up. Frankly, it’s beginning to seem that the numbers ARE just arbitrary guesses, and don’t have any bearing on reality. I put together a list of the carb counts of over 350 brands of worldwide beers with the help of a lot of cooperating breweries because I got tired of being told that the "average" carb count in a 12-ounce serving of beer is 12 grams. Regular brewed beers can be anywhere between 7 to 30 grams of carbs per serving, depending on the brand or style.
That sounds like a big project – I assume it’s on your website? I’ll have to take a look! – Hide quoted text — Show quoted text – Assume something’s "average" and see what happens when you get on the scale or stall for a week or two. Bob http://www.drinkbeergetthindiet.com OK – let’s take these one at a time: —– Original Message —– Newsgroups: alt.support.diet.low-carb Fruit? First, red and white wine are both made from grapes. The difference is that red wine is fermented with the grapes in the must. The ONLY contribution of carbohydrates that the grape makes to the wine is the sugar. In a DRY wine, as almost all reds are, all of that sugar is fermented into alcohol, leaving NO sugar, and thus no carbs. I believe I read somewhere that red wine’s higher carb count is due to the esters (which are carbohydrates after all) that give the wine its color, body, aroma, body etc. That also doesn’t make sense, as the esters in wine are all alcohols. And they are present in many whites as well. The problem I’m having with this is the fact that "red" wine is given one amount, and "white" wine is given a much smaller amount, when the majority of red wines are dry, and many white wines are sweet. Sweet wines are sweet due to SUGAR – primarily fructose, but also glucose. The numbers are, IMO, VERY misleading, at the least. Since I MAKE wine, I believe I know a little about the process – I still don’t understand how the carb counts come up the way they do. How were they arrived at? Have any studies been done? If so, can anyone refer me? I’m just trying to make sense of it – it just doesn’t click…
Response:
Lowcarbing increases your sensitivity to alcohol so you get a buzz much faster than you used to.
What a nice bonus! revek
–Bryan 198/153/155
Response:
After a month on a low carb diet I find the wine, I normally thoroughly enjoy, does not seem to taste the same and it makes me feel somewhat off colour. Could there be a connection with the diet. Duncan
Response:
After a month on a low carb diet I find the wine, I normally thoroughly enjoy, does not seem to taste the same
Your taste buds are probably becoming more sensitive. and it makes me feel somewhat off colour. Could there be a connection with the diet.
What do you mean by off-colour? Lowcarbing increases your sensitivity to alcohol so you get a buzz much faster than you used to. revek
Response:
– Hide quoted text — Show quoted text – After a month on a low carb diet I find the wine, I normally thoroughly enjoy, does not seem to taste the same Your taste buds are probably becoming more sensitive. and it makes me feel somewhat off colour. Could there be a connection with the diet. What do you mean by off-colour? Lowcarbing increases your sensitivity to alcohol so you get a buzz much faster than you used to. revek
Off colour — in that my digestion system feels like it had a battering. Duncan
Response:
After a month on a low carb diet I find the wine, I normally thoroughly enjoy, does not seem to taste the same and it makes me feel somewhat off colour. Could there be a connection with the diet. Duncan
After 2 weeks of induction and a couple of months of less restrictive LCing before that, I finally gave in yesterday and opened that bottle of merlot that kept taunting me every day as I walked by it. Tasted fine and did the trick. It did the trick so well I’m finishing off the bottle right now as we speak at 12 noon on sunday. Oh well, it’ll mean induction again starting tuesday, but I’m not skimping on the wine for this weekend. But no, I don’t think LC’ing would have a connection with the change you experienced. Maybe if you haven’t had anything sweet tasting during the month it would affect the way it tasted, making it taste sweeter to you than what you remember. But as far as the wine making me feel "off colour", by which I take it you mean some stomach upset and or slight naseua, no I didn’t experience any last night or right now. Good thing too. Cheers, Ghamal
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