Lowcarbezine!

Low Carb Drinking

Long-time readers can skip this, since I do it every year, and the news hasn't changed much. But since this is just about the drinking-est time of year, it's timely.

Alcohol is technically carb-free. Indeed, it is its own class of calorie containing substances: carbohydrates and protein have 4 calories per gram, fats have 9 calories per gram, alcohol falls in between, at 7 calories per gram.

However, alcohol does raise blood sugar, and many people even consider it to be a "super carb." There are folks who insist we should be counting 25 grams of carbohydrate per ounce of alcohol. Without a whole lot of money for clinical research, I have no way of knowing how valid this is. However, three things are certain:

1) Alcohol slows your metabolism, or as a medical journal article I read put it, "Alcohol profoundly inhibits lipolysis." This means that carbs or no carbs, alcohol is always a luxury on a low carb diet.

2) Alcohol contributes a fair number of calories, and while we can more calories on a low carb diet without gaining weight, we can't eat unlimited calories. Calories do count, at least some.

3) Alcohol lowers inhibitions, making it more likely you'll eat the chips or say "Yes" to dessert.

All of that being said, many of us are likely to include alcohol in our making merry this season. How can we minimize the damage? By exercising moderation, of course. And also by avoiding taking in extra carbs and calories with our alcohol. Here are some tips to help you get the most fun for the least damage:

* I've seen "low carb wine" recently, but all dry wines are low carb. Burgundy, Cabernet, Shiraz/Syrah, Merlot, Rhine, Chablis, Chardonnay, Sauvignon Blanc, all should run between 1 - 4 grams of carb per 3 1/2 ounce glass. Red wines have more beneficial antioxidants than white wines!

* "Dry" champagne isn't really dry; it's actually pretty sweet. We won't even consider sweet champagne! If you're toasting the New Year, "Extra Brut" champagne is your best bet.

* Michelob Ultra has gotten a lot of press, but I don't much like it. I find it bland and flavorless. Miller Light tastes a lot better, to my way of thinking, and has only about a half a gram more carb per serving. Miller Lite is also a lot lower carb than Bud Light. If you like a beer that tastes "skunky," Rock Green Light is worth a try. My vote for best beer for 5 grams or fewer per bottle? Amstel Light.

* Shun "alko-pops" - coolers, hard lemonade, Zima, and the like. Created to lure a generation weaned on soda pop, all this stuff is full of sugar. A shot of vodka in a glass of sugar free lemonade makes a good hard lemonade.

* Liqueurs and cordials - stuff like creme de menthe, creme de cacao, Midori, Irish Cream, Kahlua, sweetened schnapps - are all sugary. Remember, if it tastes sweet and doesn't say on the label that it's artificially sweetened, it has sugar in it.

* Monin's syrup company has an Irish Cream flavored sugar free syrup. A shot of this, mixed with a shot of cream and a shot of Irish whiskey, makes a pretty good sugar-free simulacrum of Irish cream! Order Monin's sugar free syrups here. Be aware that Monin's also makes a sugar-sweetened line of syrups; you want the Monin's O'Free syrups.

* Since hard liquor - vodka, whiskey, gin, tequila, rum - is technically carb-free, the big thing to watch out for is the mixers. Juices, soda, sour mix, tonic water, are all sugary. Diet soda, club soda or seltzer, diet tonic, the new Carb Countdown low carb juices, and Crystal Light or other sugar free drink mixes are all fine. Baja Bob's sugar-free mixers are terrific, especially the margarita mix. Get 'em from CarbSmart or many other low carb etailers - or at your nearest low carb brick-and-mortar store; my local source, Sahara Mart, carries these.

* A classic martini - gin or vodka with a whisper of dry vermouth, and an olive - is fine. Most of the new so-called martinis - "appletinis", "chocolatetinis" and such - are sugary. Steer clear.

* There's no reason not to make your favorite eggnog recipe with Splenda in place of the sugar. I've done this, and it works just fine. Don't have a favorite eggnog recipe? Try this one, from 500 Low-Carb Recipes. It doesn't include alcohol, but of course you can add a shot of your favorite grog:

Cooked Eggnog

This is for you safe-living folks who would never consider eating a raw egg - and it's mighty tasty, too.

2 cups half and half
1 cup heavy cream
1/4 cup Splenda
1 teaspoon vanilla extract
1/4 teaspoon salt
6 eggs
1 cup water
Nutmeg

In a big glass measuring cup, combine the half and half and the cream. Microwave it on 70% power for 3 - 4 minutes, or until it's very warm through, but not boiling - this is simply a time-saver, and is not essential; if you prefer you can simply heat the half and half/cream mixture over a low flame in the saucepan you'll use to finish the recipe. After microwaving, pour cream/half and half mixture into a heavy bottomed saucepan, and whisk in the Splenda, vanilla extract, and eggs. Turn the burner to lowest heat - if you have a heat diffuser or a double boiler, this would be a good time to use it - and stand there and stir your eggnog constantly until it's thick enough to coat a metal spoon with a thin film. This will, I'm sorry to say, take at least 5 minutes, and maybe as much as 20. Stir in water, and chill. Sprinkle a little nutmeg on each serving - this makes about 1 ½ quarts, or 6 1-cup servings or 12 ½-cup servings. If you drink 1 cup of this eggnog, you'll get 5 grams of carbohydrate, a trace of fiber, and 9 grams of protein. Again, feel free to spike this if you like!

And as always, drink with moderation, and no drinking and driving!!

Happy New Year.

Posted by HoldTheToast at December 19, 2004 12:04 PM