I was interested to read about the effect of alcohol on the glucose uptake. Although an 8 month novice in type 2 (diet controlled) I have been happy to deduce, following my own experiments, that red wine (at least) has the effect of essentially neutralising the absorbsion of glucose into the blood stream. There is a suggestion now that while the liver is dealing with alcohol it cannot also be processing carb which will result in a low (normal) reading but the body will get back to processing the carb when it has finished processing the alcohol. My theory about red wine and carbs may be seriously flawed. Can anybody tell me whether I can use red wine (in moderate quantities) to insulate myself from the effects of too much carb or whether I am just postponing the effect of the carbs? Thanks Chris