I'd like to know the approx GL of red wine, and cider, and other popular alocholic drinks.  GL refers to the glycemic load a way of measuring the effect of food and drink on blood sugar levels.
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Glycemic Load per Food Serving: 0 (this is for red wine only)
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AVANDIA, ACTOS,GLUCOPHAGE, GLUCOVANCE,  \nHUMALIN, HUMALOG
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The alcohol itself - 7 calories a gram -
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well theres 9 calories in fat.  and then theres 7 in alchohol, 4 in carbs, and 4 in protein.  fat calories are worse, but calories still add weight.
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Sweetness is not an objective thing to measure.  If you mean sugar content, then there are imperical ways of determining how much sugar is contained in a given portion of apple.  \n\nBut things other than sugar taste sweet to humans.  The element Lead (Pb) can take on a sweet taste.  The Romans used lead acetate to sweeten their food before they found out it was toxic.  Also, that's why little children have been found eating paint chips, because paint used to contain lead and it was sweet to them.  \n\nPhenylalenine, an essential amino acid has a sweetness many times that of sugar.  It's what gives Nutrasweet it's sweetness.  Saccharin also has a sweetness 300 times that of sucrose.\n\nIf you're committed to the sweetness hypothesis, the best instrument to use is the human tongue.  Do a blind taste test with a panel of subjects and have them rank various apples in order of sweetness.  Then take those apples and expose them to oxygen and observe which ones brown the fastest.\n\nI would recommend focusing on acidity instead of sweetness however.  What makes apples turn brown when exposed to oxygen is an enzyme found in the cells called polyphenol oxidase or tyrosinase.  Normally, this enzyme is confined within the cell wall and has limited access to oxygen.  When an apple is cut, the enzyme is bombarded with oxygen and it rapidly oxidizes chemicals within the cell that contain iron. \n\nAcidity comes into play because the protein enzyme has a narrow pH threshold.  The acid denatures the enzyme thus inhibiting it's ability to oxidize iron.  I believe that's why you'll find out the tart tasting Granny Smith apples will turn brown the least.  The tart taste comes from malic acid which is found in higher amounts in Granny Smiths.
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Tannin. Also found in red wine and fish.
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The back of most English language dictionaries have such tables. There are approximately 27 grams per ounce.
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Depends, hard liquor is high in sugar and it also depends on what you mix it with. If you mix it with water then it has less calories than beer. If you mix it with pop or juice then you will probably consume more calories.
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The generally accepted standard measurement of blood alcohol content (BAC) is given in milligrams of alcohol per 100 milliliters of blood, i.e. mg/100 ml.  An individual's true BAC can only be determined by actual testing of that person's blood in a lab.  However, commercially available tools are used by law enforcement personnel and others to estimate someone's BAC; the Breathalyzer is probably the most commonly used.  BAC can also be estimated with a urine test.  Note that both these noninvasive methods assume a "standard" ratio of alcohol in air or urine to the true BAC.  This ratio is then used to calculate the estimated BAC.  Note that as with many kinds of tests, the results will vary with the circumstances of the test and from person to person.  Nevertheless, Breathalyzer and urine test results are used everyday in law enforcement and alcohol rehab situations, and the Breathalyzer has the force of law when it is used to support charges of DUI, OUIL, etc.
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High blood pressure isn't... "hyperglycemia".  It's "hypertension".  \n\nNo matter what you're talking about, you're meaning something that's relating to a blood condition.\n\nSince it's your blood, and "blood is the life of the body", and flows through your entire body...  it affects everything, down to how you feel and think.\n\n\n"hypo" = low \n"hyper" = high\n"glycemia-" = sugar
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anyways here are some "non-scientific" unpasted explanation of what vinegar is.\n\nVinegar-is basically spoiled alcohool (thats why you can have things like rice vinegar, white wine viengar, and simple clear vinegar). It happens when alcohol from your favorite wine (just say its that wine you have in your cabinet that you opened) what happens is that the alcohol in your wind gets oxidized by the air and turns into vinegar, which is actually acetic acid with around 5 percent concentration.\n\nB.\nWell veingar is a known acid. the thing is that its a very weak acid, so in fact it should do nothing to your body (the reason why it cleans well is because deposits are bases. from chemistry. acid+base = salt.)\n\nC. it should not hurt your body (you do have body grade "sulfuric acid" in your stomach)\n\nD.\nhow to make it? just leave out some wine or something with alcohol and you have homemade vinegar!\n\nE.\nNot a plant\n\nF.\nNot a mineral\n\nHope that helped.
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yeah i have no idea where you get 7.2. but you won't read this if your sugar is 7.2 right now.  Normal reading is 70-110.  This can fluctuate from stress like surgery or exercise (either up or down) and from food.   Your doctor can administer the oral glucose tolerance test, test a fasting sugar, and draw a HbA1c with is the average of the last 3 months of blood sugars.  In fact that 7.2 sounds more like that test.  If you are diabetic, you will start to see excessive eating, this due to your bodys cells telling you that they have glucose to process because it is all in you bloodstream and is unable to get into the cells due to lack of insulin.  Excessive urination, from your body's safety mechanism for purging glucose from the body throught the kidneys along with ketones when the sugar gets really high.  Finally excessive drinking, from being dehydrated from all the urination, also it lowers the bodys pH from ketosis. (ketones in blood).  For your last question about the speed of sugar entering the bloodstream, sugar and carbs entering the blood stream is delayed or slowed by anything that takes longer to digest (fats or protein) For example, a bag of skittles would raise you blood sugar faster than that chocolate.
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Yes there is a limit. You are drinking way too much if you are diabetic. Think about cutting back.
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The side of the bottle should tell you how to read the test strip. If your talking about the ones that test glucose and ketones then the colors should match up on the side of the bottle, a peach color detecting none and a dark maroon color meaning a blood sugar of 240 mg/dl or more. The same applies for ketones if your test reads ketones and you have diabetes or not call a dr.
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Caffeine has been shown to have a slight impact on blood sugar levels- but chances are that one cup of tea isn't going to cause significant alteration to your lab results.
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You're not gonna feel better until you eat. Alcohol makes your blood sugar go crazy.
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Hi.  Sour Beach dieter here.\n\nRed wine contains only 2.41 grams of carbs per 5 oz. serving and has no sugar.  It shouldn't knock you out of ketosis (unless you drink 6 gallons at a clip - lol)