OT: Wine (0) vs (1)
Trinity
bottle that was pretty kewl & it's a (1) & I bought it. Is a (1) still ok?
Trinity
--
trinit...@nospamyahoo.ca
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dx Oct 2003, Type 2,
metformin 500mg/2xday
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A1C 5.4
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Wes Groleau
Trinity wrote:
> I have been buying red wine (0) which is the dryest. But I found a
> bottle that was pretty kewl & it's a (1) & I bought it. Is a (1) still ok?
> Trinity
I thought it was pretty asinine when IBM labeled the
power switch on their first PC "1" and "0" instead of
"on" and "off" But now you see it on stereos and vacuum
cleaners.
But I suppose you were talking about something else.....
--
Wes Groleau
Measure with a micrometer, mark with chalk, and cut with an axe.
Dennis R
>
>
> Trinity wrote:
>> I have been buying red wine (0) which is the dryest. But I found a
>> bottle that was pretty kewl & it's a (1) & I bought it. Is a (1) still
>> ok?
>> Trinity
>
> I thought it was pretty asinine when IBM labeled the
> power switch on their first PC "1" and "0" instead of
> "on" and "off" But now you see it on stereos and vacuum
> cleaners.
>
> But I suppose you were talking about something else.....
In Canada, a lot of the provincially run liquor operations use a 0 - 10
type system for rating the residual sugar content of wines, as well as
the more generic, XD, D, S. For example, dry wines are usually rated as
0; semi-dry is 1 or 2, etc. Those "blush" zinfandels popular in North
America are anywhere from a 2 - a 4. Asti Spumante would be a 6 or 7,
whereas French champagnes sparklers are usually only a 2, and Ice wines
and other dessert wines up to a 10.
I think for a 5 oz. serving, a 1 sugar code is only marginally higher
than a 0. For example, see this varietal chart from Sutter wines, a
large commercial winery in California that produces many wines similar
to what would be found on most shelves:
http://www.sutterhome.com/wine/nutrition.html
Some of their products seem to be sweeter than I find in the labels I
tend to buy. For example, most of the rieslings and Gewürztraminer I buy
are never more than 1's, but Sutter's listings look to be more like 2's,
based on the carb counts.
Dennis (Type 2)
Alan S
Interesting. I've never heard of it.
Trinity- trust your meter. Use it about 40 minutes after
drinking.
Cheers, Alan, T2, Australia.
d&e, metformin 2x500mg
--
Everything in Moderation - Except Laughter.
W.M.McKee
Trusting the meter is the surest advice, Alan, I agree. In my own
experience, I have never had the slightest problem with a nice dry
cabernet, a good shiraz, or even a tasty merlot.
I try to avoid the sweeter wines altogether, just because my meter
tells me it is best to do so..... To bad I that cuts out things like
amontillado, but I can still have fine sherry!
Will, T2
W
bantista
"W.M.McKee" <wmm...@cox.net> wrote in message
news:ca0r025f7mfltvtkb...@4ax.com...
Hello, Group
I just saw this article and thought you all might be interested. I didn't
find the original studies though, and we all know how news reports
frequently get research results wrong. And most sources will say that wine
has 0g dietary fiber. So, grain of salt.
regards,
rudy
bant...@thuntek.net
T2, last A1C 5.9, current bg 131
How red wine can boost dietary fibre
Ian Sample, science correspondent
Friday March 3, 2006
The Guardian
Scientists believe red wine may benefit health because it is a good source
of dietary fibre.
Researchers at Madrid's Council for Scientific Investigations were puzzled
when they failed to track down any studies that had looked at the amount of
fibre in wine So they decided to test seven popular varieties, including
five reds and two whites, all bought at local supermarkets.
Tests showed the red wines contained between three and eight times more
fibre than the whites. The reds ranged from a straight tempranillo to blends
of the grape with merlot, cabernet sauvignon and monastrell.
Most laden with fibre was a tempranillo with monastrell, with 1.37 grams of
fibre in every litre, similar to levels found in tomatoes. The wine with the
lowest fibre content was a white rueda verdejo with 0.19 grams of fibre a
litre.
Dietary fibre is made up of indigestible proteins which are considered a
crucial part of a healthy diet. The winemaking process introduces fibre into
wine from yeast and the flesh and skins of grapes.
In the American Journal of Enology and Viticulture, Dr Fulgencio
Saura-Calixto, who led the study, said fibre content of wine could help
people meet recommended quotas.
In Europe, average dietary fibre intake varied from 16 to 21 grams a day,
but in Spain, the average level was only 5.3g a day.
Dr Saura-Calixto added: "The daily consumption of 300 millilitres of red
wine would increase soluble dietary fibre intake by 6.9%."
Levels of the fibre vary because of differences in grape variety,
environment in the vineyard and winemaking procedures.
wmm...@cox.net
On 7-Mar-2006, "bantista" <bant...@thuntek.net> wrote:
> In the American Journal of Enology and Viticulture, Dr Fulgencio
> Saura-Calixto, who led the study, said fibre content of wine could help
> people meet recommended quotas.
>
> In Europe, average dietary fibre intake varied from 16 to 21 grams a day,
> but in Spain, the average level was only 5.3g a day.
>
> Dr Saura-Calixto added: "The daily consumption of 300 millilitres of red
> wine would increase soluble dietary fibre intake by 6.9%."
>
> Levels of the fibre vary because of differences in grape variety,
> environment in the vineyard and winemaking procedures.
Hi Rudy,
Thank you so much for this information. The possible presence of fibre in
red wine never occured to me...
Will, T2
bantista
<wmm...@cox.net> wrote in message news:rfkPf.4932$sp4.1815@trnddc01...
Hello, Will
Well, I wouldn't be too quick to put too much faith in it at this point,
though it makes some sense as an idea. There is yeast and grape particles as
they point out, but no one else in various places has claimed the same
results. Bears consideration though.
Take care of yourself, my friend, and don't substitute shiraz for broccoli
just yet. ;-)
Best regards,
rudy
bant...@thuntek.net
T2, last A1c 5.9, current bg 122
Alan S
<bant...@thuntek.net> wrote:
>Hello, Group
>
>I just saw this article and thought you all might be interested. I didn't
>find the original studies though, and we all know how news reports
>frequently get research results wrong. And most sources will say that wine
>has 0g dietary fiber. So, grain of salt.
Hi Bantista
Thanks for the article.
I found the original abstract:
http://tinyurl.com/ombno or
http://www.ajevonline.org/cgi/content/abstract/57/1/69?maxtoshow=&HITS=&hits=&RESULTFORMAT=&author1=Saura-Calixto&andorexactfulltext=and&searchid=1&FIRSTINDEX=0&resourcetype=HWCIT
Very interesting. Maybe I should increase to a bottle a day
and forget the psyllium husk (only joking:-)
Coffee drinkers should also like this researcher. He has
published this paper on antioxidants and beverages:
http://www.nature.com/ejcn/journal/v57/n10/abs/1601685a.html
"Results: The contribution of beverages to the antioxidant
intake in the Spanish diet is estimated at 1623 mg of
vitamin E and 598 mg of vitamin C by FRAP, and 1521 mg of
vitamin E and 556 mg of vitamin C by ABTS. Coffee is the
main contributor (66 and 61% by FRAP and ABTS,
respectively), followed by red wine (16 and 22%), fruit
juices (6 and 5%), beer (4 and 5%), tea (3 and 5%) and milk
(4 and 1%).
Conclusions: Beverages account for a very high proportion of
dietary antioxidant intake as compared to intake of
antioxidant vitamins C and E. Although their metabolic
effect must be affected by the bioavailability of the
antioxidants, the significance of this intake for
antioxidant status and health should be considered."
I'll await further studies. In the meantime I'll continue to
sip my daily medication of two or three mugs of good strong
java and a half-bottle of red wine.
I think I like Mr Saura-Calixto :-)
Cheers, Alan, T2, Australia.
d&e, metformin 2x500mg
bantista
"Alan S" <loralweig...@optusnet.com.au> wrote in message
news:h51s025acjfc8muu3...@4ax.com...
Hello, Alan S
Wine, coffee, tea, fruit juice, and beer. This is a dietary plan that I
could follow. If we can presume to substitute cheese for milk, I must be in
pretty good shape on the anitoxidant front.
Thanks for that, sir.
Of course, we need Quentin to weigh in on this topic since he is the master
of dietary information. But so far, this is very encouraging information.
regards,
rudy
bant...@thuntek.net
T2, last A1c 5.9, current bg 126
Trinity
I never even thought to test the wine! I'll do that tonight. I did have
a glass of the (1) last night & I still woke up to a 4.8 mmol, so my
first thought was so far so good. But you're right, I never thought to
test after drinking the wine.
Cheers,
Trinity
40 minutes after and 5.2mmol!!! so I'm going to have a small snack now
so I don't get too low during the night.
Thanks again,
happy that (1) is doable & now may have more options. Seems there are
more (1) choices out there than (0).
W.M.McKee
>>>
>>> Dr Saura-Calixto added: "The daily consumption of 300 millilitres of red
>>> wine would increase soluble dietary fibre intake by 6.9%."
>>>
>>> Levels of the fibre vary because of differences in grape variety,
>>> environment in the vineyard and winemaking procedures.
>>
>> Hi Rudy,
>>
>> Thank you so much for this information. The possible presence of fibre in
>> red wine never occured to me...
>>
>> Will, T2
>
>Hello, Will
>
>Well, I wouldn't be too quick to put too much faith in it at this point,
>though it makes some sense as an idea. There is yeast and grape particles as
>they point out, but no one else in various places has claimed the same
>results. Bears consideration though.
>
>Take care of yourself, my friend, and don't substitute shiraz for broccoli
>just yet. ;-)
>
>Best regards,
>rudy
>bant...@thuntek.net
>T2, last A1c 5.9, current bg 122
>
Hi Rudy,
I just thought you'd like to know... You inspired me to have a really
nice bottle of Australian Shiraz tonight, McWlliams label, 2004. I
found it to be remarkably agreeable, as they say... :-) We also had a
salad with truly fabulous red leaf lettuce, romaine, red onion,
marinated mushrooms, olives, steak, red and yellow bell pepper,
cucumber, fresh parmesan, and red wine vinagrette...
Thanks to you, Rudy, I have survived another day! Hoorah!
Will, T2
bantista
"W.M.McKee" <wmm...@cox.net> wrote in message
news:45gs021pb6ho2775t...@4ax.com...
Hello, Will
Sounds like a perfect evening and a moment of peace in the midst of our
troubled times. I hope you carry the good warm feelings from it forth into
the future.
I usually prefer balsamic myself, though I have a white wine vinegar from
Italy which is very tasty. The red wine vinegars I have had strike me as not
quite finished yet.
I had cod filet with lemon juice and a very small potato with real butter,
ground black pepper which I love, and the cheap red wine I usually drink,
12% Alc, which is not that good but serves the main purposes. Shiraz is
always preferred by me. It can be a little difficult to let it breathe for
20 min before dinner, though uncorking at the start of preperation of the
meal and letting it stand can cover that part. I know, white with fish, but
got to keep that fiber intake up. I would have enjoyed some green stuff, but
I didn't make the meal this time and it came out very tasty and didn't kill
my meter either.
And finally and most importantly, Glad you're still with us and doing well!
Best regards,
rudy
bant...@thuntek.net
T2, last A1c 5.9, current bg 128.
W.M.McKee
wrote:
Nice to hear from you Rudy... sounds like you dined like a king, last
night! I like balsamic vinegar, also...
I did have some help with that shiraz, by the way;-) I try to hold it
to approximately 2 5oz. glasses.
To long life, good health, and fine dining! Salut!
Will, T2
Alan S
<wmm...@cox.net> wrote:
>Nice to hear from you Rudy... sounds like you dined like a king, last
>night! I like balsamic vinegar, also...
So do I. Just be sparing - it's usually about 20% sugar:-)
Cheers, Alan, T2, Australia.
d&e, metformin 2x500mg
W.M.McKee
<loralweig...@optusnet.com.au> wrote:
>On Wed, 08 Mar 2006 09:27:51 -0500, W.M.McKee
><wmm...@cox.net> wrote:
>
>>Nice to hear from you Rudy... sounds like you dined like a king, last
>>night! I like balsamic vinegar, also...
>
>So do I. Just be sparing - it's usually about 20% sugar:-)
>
>Cheers, Alan, T2, Australia.
>d&e, metformin 2x500mg
Thanks for the tip, Rudy. I did not realize balsamic was so high in
sugar. Lucky for me I have usually preferred the red wine, anyway. I
do like the balsamic, though.... Just goes to show we have to be
careful, I guess. Thanks again for the info.
Will, T2
Dennis R
> Hello, Will
>
> Sounds like a perfect evening and a moment of peace in the midst of our
> troubled times. I hope you carry the good warm feelings from it forth into
> the future.
>
> I usually prefer balsamic myself, though I have a white wine vinegar from
> Italy which is very tasty. The red wine vinegars I have had strike me as not
> quite finished yet.
>
> I had cod filet with lemon juice and a very small potato with real butter,
> ground black pepper which I love, and the cheap red wine I usually drink,
> 12% Alc, which is not that good but serves the main purposes. Shiraz is
> always preferred by me. It can be a little difficult to let it breathe for
> 20 min before dinner, though uncorking at the start of preperation of the
> meal and letting it stand can cover that part. I know, white with fish, but
> got to keep that fiber intake up. I would have enjoyed some green stuff, but
> I didn't make the meal this time and it came out very tasty and didn't kill
> my meter either.
>
> And finally and most importantly, Glad you're still with us and doing well!
>
> Best regards,
> rudy
> bant...@thuntek.net
> T2, last A1c 5.9, current bg 128.
>
>
Younger wines and fruit forward Shiraz can really benefit from decanting
to let them open up, even in 20 minutes. If you are alone, get a cheap
1/2 litre glass carafe and pour a couple glasses into it. You will get
several times the aeration of just uncorked bottle neck. A full litre
carafe will do nicely for a 750 ml bottle with company. Cork the
leftovers, use a vacuum pump, or transfer the balance to an empty
half-bottle. The trick is to get rid of much air as possible until the
next use. Then decant again. Double your pleasure. ;-)
Try other lighter reds with fish for a change. Pinot Noirs,
Valpolicella, etc are great with fish, especially salmon and trout.
Dennis (Type 2)
W.M.McKee
<dennis...@sympatico.ca> wrote:
>bantista wrote:
>
>> Hello, Will
>>
>> Sounds like a perfect evening and a moment of peace in the midst of our
>> troubled times. I hope you carry the good warm feelings from it forth into
>> the future.
>>
>>snip---------------------
Thanks, Dennis
You offer good suggestions. I find both Pino Noir and Valpolicella to
be excellent wines, on occasion... Gotta get enough fiber, you know!
;-)
Will, T2
bantista
Hello, Alan S
Thanks for pointing that out.
The one I'm using at the moment has 3g carb per tablespoon which is well
within the range of things my body can still handle. It certainly might hit
others differently though. A better balsamic would be more concentrated, but
I don't see those where I usually shop.
The croutons I use have 4g carb per 24 pieces, which is way more than I
would ever use.
And I have pretty consistent test results with salads.
regards,
rudy
bant...@thuntek.net
wmm...@cox.net
On 8-Mar-2006, W.M.McKee <wmm...@cox.net> wrote:
> So do I. Just be sparing - it's usually about 20% sugar:-)
> >
> >Cheers, Alan, T2, Australia.
> >d&e, metformin 2x500mg
Sorry Alan, I just noticed... You deserve credit for pointing out the high
sugar content of the balsamic vinegar. I just like to give credit, where
credit is due! Sometimes, I read and respond too quickly and get mixed up as
to who wrote what I am responding to.... Nothing like "operator error".
Hope you are haveing a good one in Oz!
Will, T2