Search
Search titles only
By:
Search titles only
By:
Home
Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
Search
Search titles only
By:
Search titles only
By:
New posts
Search forums
Menu
Install the app
Install
Reply to Thread
Guest, we'd love to know what you think about the forum! Take the
Diabetes Forum Survey 2024 »
Home
Forums
Diabetes Discussion
Diabetes Discussions
Low Carb Resolution
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Message
<blockquote data-quote="mpe" data-source="post: 458632" data-attributes="member: 60109"><p>"Sugars" is also fairly vague in itself. Total carbohydrate tends to be a more useful metric. (Especially with foods where most of the carbohydrates arn't "sugars".)</p><p>Unless sugars are added after the fermentation (or the wort was very high in sugars) beers tend to be low in sugars. Fermentation involves yeast converting glucose and maltose into ethanol (and carbon dioxide). (Since brewers yeast can, with some strains, survive at up to 22% ABV the usual limiting factor is the sugars in the wort.)</p><p>To a human drinking the beer amylopectin and amylose which affects the "body" of the beer, but are tasteless, are also a source of glucose. How much of these are present depends on the malting process.</p></blockquote><p></p>
[QUOTE="mpe, post: 458632, member: 60109"] "Sugars" is also fairly vague in itself. Total carbohydrate tends to be a more useful metric. (Especially with foods where most of the carbohydrates arn't "sugars".) Unless sugars are added after the fermentation (or the wort was very high in sugars) beers tend to be low in sugars. Fermentation involves yeast converting glucose and maltose into ethanol (and carbon dioxide). (Since brewers yeast can, with some strains, survive at up to 22% ABV the usual limiting factor is the sugars in the wort.) To a human drinking the beer amylopectin and amylose which affects the "body" of the beer, but are tasteless, are also a source of glucose. How much of these are present depends on the malting process. [/QUOTE]
Verification
Post Reply
Home
Forums
Diabetes Discussion
Diabetes Discussions
Low Carb Resolution
Top
Bottom
Find support, ask questions and share your experiences. Ad free.
Join the community »
This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies.
Accept
Learn More.…