Archie Wood
Member
- Messages
- 6
- Type of diabetes
- Type 2
- Treatment type
- Tablets (oral)
any benefits to having a small glass of red wine with my evening meal ?
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Red Wine
- Thread starter Archie Wood
- Start Date
- Messages
- 4,043
- Type of diabetes
- Treatment type
- Diet only
Hi Archie.
If you google this question you will find all sorts of advice on this - and you can take your pick of the bit that suits you.
This might be helpful:
www.dietdoctor.com
My experience - I regularly have a glass of red wine with evening meal, sometimes a low carb beer, depending on mood. It makes me feel good and it doesn't affect my blood glucose in any detectable way.
More than a glass will start to depress my blood glucose levels as the liver stops adding glucose to my blood - this might skew your post-meal readings and lead to you thinking that you're better at handling the food carb than you actually are.
If you google this question you will find all sorts of advice on this - and you can take your pick of the bit that suits you.
This might be helpful:
7 things you need to know about alcohol and the keto diet – Diet Doctor
In short, drink moderately and stop if weight loss stalls. Be careful how alcohol triggers your own cravings for overconsumption. Watch out for lower tolerance.
www.dietdoctor.com
My experience - I regularly have a glass of red wine with evening meal, sometimes a low carb beer, depending on mood. It makes me feel good and it doesn't affect my blood glucose in any detectable way.
More than a glass will start to depress my blood glucose levels as the liver stops adding glucose to my blood - this might skew your post-meal readings and lead to you thinking that you're better at handling the food carb than you actually are.
I have one small glass of red wine on 10 days a month. Why 10 days? It's because a bottle lasts me for 5 glasses, and so I have 10 days on, just over a week off, 10 days on.....that way I have all the pleasure of the wine without creating a dependency (I have several social contacts who have this, so am more than reasonably edgy about giving myself another problem). I don't drink wine with the meal as it's so easy to drink more, but pour one glass, look at it throughout the meal (it never does anything, but it's pretty and smells good) then sip it very slowly afterwards. The actual taste and scent (should I say "bouquet"?) is felt on the lips and tip of tongue, so small sips give all that, whereas chugalug-ing does not add to the pleasure. This way I can afford a better wine. There seems to be no lasting effect on my BG readings.
That's me. Would it work for anyone else? No harm in trying.
That's me. Would it work for anyone else? No harm in trying.
Resurgam
Master
- Messages
- 10,126
- Type of diabetes
- Treatment type
- Diet only
Take a little wine for the good of thy stomach - 1 Timothy 5:23
Can't really argue with that advice.
I used to live on an estate where there were crab apples planted. They made an excellent rosé wine and collecting them was good exercise too.
Can't really argue with that advice.
I used to live on an estate where there were crab apples planted. They made an excellent rosé wine and collecting them was good exercise too.
Do you enjoy a glass of wine with your evening meal?
If so, enjoyment is a very large benefit in my book, does wonders for mental health!
As far as physical health goes, I don't think there is sound evidence that drinking a single glass of wine a day is either very beneficial or harmful in general.
As for diabetes, most red wines aren't likely to spike your blood glucose and a glass may even drop you a little in the hours after.
Just take care with the sweeter wines, dessert wines an port and the likes are very sugary, and are likely to raise BG.
Cheers!
LivingLightly
Expert
- Messages
- 5,374
- Type of diabetes
- Type 2
- Treatment type
- Tablets (oral)
A glass of dry red or white wine makes a pleasant aperitif that can add an edge to your appetite.
As mentioned above. it might lower your post-meal blood glucose readings temporarily. I believe one unit of alcohol takes the liver an estimated 1 hour to process during which it’s not releasing glycogen.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4693236/
If carbohydrate content is the chief concern, you can't go wrong with spirits like brandy, gin, rum, vodka and whisky either neat, on the rocks or with a sugar-free mixer.
As mentioned above. it might lower your post-meal blood glucose readings temporarily. I believe one unit of alcohol takes the liver an estimated 1 hour to process during which it’s not releasing glycogen.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4693236/
If carbohydrate content is the chief concern, you can't go wrong with spirits like brandy, gin, rum, vodka and whisky either neat, on the rocks or with a sugar-free mixer.
AloeSvea
Well-Known Member
Yes, I have written elsewhere on the Forum about my own experience with alcohol and weight loss/stalls/maintenance. My understanding it is a real player in your weight/nutrition profile. I had a galpal point it out to me, as I had basically never counted the energy provided by alcoholic bevvies, and got a big surprise when I started factoring it in, what a major player it was.
But, of course, it provides a great mood enhancer, as long as you don't get addicted, and that caveat is the biggie. It's all too easy for people to get addicted to addictive substances - it's just the way we are built. And we are built this way because in nature fermentation, without our massive amount of agri/hortcultural engagement and active interference, just didn't give the whammy that we have today. I mean - 40% alcohol (I am referring to spirits) - wo ho!
The 7 things article above is a really good one. You can read a lot of evolutionary biology as someone with metabolic dysfunction and come to the same conclusion, imho.
But, of course, it provides a great mood enhancer, as long as you don't get addicted, and that caveat is the biggie. It's all too easy for people to get addicted to addictive substances - it's just the way we are built. And we are built this way because in nature fermentation, without our massive amount of agri/hortcultural engagement and active interference, just didn't give the whammy that we have today. I mean - 40% alcohol (I am referring to spirits) - wo ho!
The 7 things article above is a really good one. You can read a lot of evolutionary biology as someone with metabolic dysfunction and come to the same conclusion, imho.
