All the fermentable sugar turns to alcohol. That can leave a lot of dextrins and even starch (glycogen) that gets converted to glucose once you consume it.
All the fermentable sugar turns to alcohol. That can leave a lot of dextrins and even starch (glycogen) that gets converted to glucose once you consume it.Perhaps the ad was misleading then.
'All the sugar turns to alcohol'
Or has this lager changed over the years?
So better to drink a beer that has been completely converted to glucose during mashing and then end fermented. Lagunitas IPA works for me. Regular beers drive my sugars a bit wild. I'm Type 2 btwAll the fermentable sugar turns to alcohol. That can leave a lot of dextrins and even starch (glycogen) that gets converted to glucose once you consume it.
I'm in interested in your post because I have found non/low alcohol beers very high in carbs.My experience is to carb count and dose for the first 2 pints but, if I drink any more (which is rare because I am small and it makes me drunk), I need no more.
I also have a policy to avoid carbs of any kind if my levels are above 10 as I become insulin resistant.
Recently, I have started drinking non alcoholic beer. This has improved greatly in recently years and actually tastes of something other than water. At first I dosed assuming a similar carb content to alcoholic beer. Turns out low/no alcohol beer is also low carb and pretty tasty.
Like alcoholic beers the carbs in non-alcoholic beer vary.I'm in interested in your post because I have found non/low alcohol beers very high in carbs.
Looks very good at the start, but it also looks like this approach sent you into hypo levels for at least 5 hours.When I started drinking at age of 22 I only needed 1u of regular insulin for each can of long neck, now at age of 28 I need about 8 to 10u to each one. Yesterday october 2 I drank 9 heineken long necks and applyed insulin many times to keep stable levels. My tip for you is to take insuline before you drink, and drink at most 2 cans per hour, with this method I can mantain stable levels through the whole day. Bellow measures from that day starting at 12 to 21:00View attachment 63499
When I started drinking at age of 22 I only needed 1u of regular insulin for each can of long neck, now at age of 28 I need about 8 to 10u to each one. Yesterday october 2 I drank 9 heineken long necks and applyed insulin many times to keep stable levels. My tip for you is to take insuline before you drink, and drink at most 2 cans per hour, with this method I can mantain stable levels through the whole day. Bellow measures from that day starting at 12 to 21:00View attachment 63499
A quick google search seems to bring up sources concluding that moderate alcohol intake improves IR and worsens IR, so I guess the jury is out on that one. Of course most of those results are about T2's, not T1's with additional IR.You probably crucify me for this question!
Will having 3 pints or equivalent every day (with good level management). Cause more of a problem to a diabetic than to a non diabetic?
Could it impact insulin resistance?
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