Re: Red, red wine revisited

Alan S wrote:
> On Wed, 16 Aug 2006 09:48:04 +1000, Alan S
> <loralweightandcarbs@optusnet.com.au> wrote:
>
>> Those who know me are aware that I am a believer in the
>> value of a modest intake of alcohol in the form of red wine.
>
> Just adding to previous comments on this subject.
>
> In searching for info on the cognitive effects of
> cholesterol I came across this paper by an author who was
> also interested in the cognitive effects of alcohol.
>
> As always, the standard caveats on addiction, allergies and
> discussing with your doctor apply.
>
> http://aje.oxfordjournals.org/cgi/reprint/150/6/580
> Alcohol Consumption and Cognitive Performance in the
> Framingham Heart Study
>
> Penelope K. Elias,1 Merrill F. Elias,2 Ralph B.
> D'Agostino,1 Halit Silbershatz,1 and Philip A. Wolf3
>
> "Women who drank moderately (2-4 drinks/day) showed
> superior performance in many cognitive domains relative to
> abstainers. For men, superior performance was
> found within the range of 4-8 drinks/day, although fewer
> significant relations were observed. These results were
> confirmed by prospective analyses of 24-year drinking
> history. Am J Epidemiol 1999; 150:580-9."
>
> Cheers, Alan, T2, Australia.
> d&e, metformin 1000mg, ezetrol 10mg
I like a fine Chianti, about 2 to 4 ozs. before bed time. Make sure your
wine is a dry wine. Dry means no sugar or no sugar added like fruit
juice. It is difficult to find wine marked as a dry wine. I wish that
there were a standard for marking wine as dry and the sugar content.

--

50% of all statistics are wrong. The rest don't matter.


Clyde Crashcup

In alt.support.diabetes Clyde Crashcup <roddy9@verizon.net> wrote:
: I like a fine Chianti, about 2 to 4 ozs. before bed time. Make sure your
: wine is a dry wine. Dry means no sugar or no sugar added like fruit
: juice. It is difficult to find wine marked as a dry wine. I wish that
: there were a standard for marking wine as dry and the sugar content.

: --

: 50% of all statistics are wrong. The rest don't matter.


: Clyde Crashcup

You can get good advice from your wine seller. They will know about dry
reds to recommend. Just make sure you indicate your price level:-)

Wendy

W. Baker wrote:
> In alt.support.diabetes Clyde Crashcup <roddy9@verizon.net> wrote:
> : I like a fine Chianti, about 2 to 4 ozs. before bed time. Make sure your
> : wine is a dry wine. Dry means no sugar or no sugar added like fruit
> : juice. It is difficult to find wine marked as a dry wine. I wish that
> : there were a standard for marking wine as dry and the sugar content.
>
> : --
>
> : 50% of all statistics are wrong. The rest don't matter.
>
>
> : Clyde Crashcup
>
> You can get good advice from your wine seller. They will know about dry
> reds to recommend. Just make sure you indicate your price level:-)


What about using dry wine in cooking? After 80% of the alcohol is
cooked off, how does it affect bg's, if at all?

On Mon, 09 Oct 2006 21:29:43 GMT, Clyde Crashcup <roddy9@verizon.net>
wrote:

>I like a fine Chianti, about 2 to 4 ozs. before bed time. Make sure your
>wine is a dry wine. Dry means no sugar or no sugar added like fruit
>juice. It is difficult to find wine marked as a dry wine. I wish that
>there were a standard for marking wine as dry and the sugar content.

Chianti, yum!

<looks in cupboard>

<dumb_fishie99@yahoo.com> wrote in message
news:1160494832.219358.314020@k70g2000cwa.googlegr oups.com...
> What about using dry wine in cooking? After 80% of the alcohol is
> cooked off, how does it affect bg's, if at all?
>

Not - in my experience anyway.

Nicky.

--
A1c 10.5/5.3/<6 T2 DX 05/2004
No Metformin, 100ug Thyroxine
95/72/72Kg

On 10 Oct 2006 08:40:32 -0700, dumb_fishie99@yahoo.com
wrote:

>
>W. Baker wrote:
>> In alt.support.diabetes Clyde Crashcup <roddy9@verizon.net> wrote:
>> : I like a fine Chianti, about 2 to 4 ozs. before bed time. Make sure your
>> : wine is a dry wine. Dry means no sugar or no sugar added like fruit
>> : juice. It is difficult to find wine marked as a dry wine. I wish that
>> : there were a standard for marking wine as dry and the sugar content.
>>
>> : --
>>
>> : 50% of all statistics are wrong. The rest don't matter.
>>
>>
>> : Clyde Crashcup
>>
>> You can get good advice from your wine seller. They will know about dry
>> reds to recommend. Just make sure you indicate your price level:-)
>
>
>What about using dry wine in cooking? After 80% of the alcohol is
>cooked off, how does it affect bg's, if at all?

Has no effect with my Beef Burgundy. I often use a splash of
red to de-glaze the skillet and become the sauce if I've
pan-fried a steak; also no discernible effect on BGs.

I'm not sure about your 80%; I doubt there's significant
residual alcohol in either of those cases.

Cheers, Alan, T2, Australia.
d&e, metformin 1000mg, ezetrol 10mg
http://loraltravel.blogspot.com/
--
Everything in Moderation - Except Laughter.