Hypoglycemia and wine

[email hidden] (Robin) wrote in :"]news:[email hidden]:

Quoted message said:

I have severe reactive hypoglycemia. I like to have a glass of wine with dinner, but I have
trouble with the aftereffects of anything more than a sip or two of wine. Does anyone know how to
ameliorate the effects of alcohol/wine on reactive hypoglycemia? I don't want to give up my daily
glass of wine with dinner, but it makes me feel so wretched the next morning, I'm afraid I'm going
to have to.

I'm afraid you're right; alcohol suppresses liver gluconeogenesis, which is one of the two
mechanisms your body has for pulling up your blood sugar when it drops. About all you can do is,
when practical, have alcohol only when you're going to be awake for several hours afterwards and
therefore be able to raise your blood sugar by eating.

(Robin) said:

I have severe reactive hypoglycemia. I like to have a glass of wine with dinner, but I have trouble
with the aftereffects of anything more than a sip or two of wine. Does anyone know how to
ameliorate the

You measure blood glucose and find it drops below 3 mmol/l ??

Don't drink.

No, I don't measure, but I know by symptoms that my blood sugar is low. I crave more wine (which of
course compounds the problem) to raise it again, and I have a headache, low mood, and fatigue the
next day, which I treat by eating high fat and high protein and drinking lots and lots of water
along with the wine. I wish there was another way to handle it. When will there be some kidn of
breakthrough pill to even out hypoglycemia? Seems as if hypoglycemia research doesn't move at the
same pace, or in the same quantity, as diabetes research.

that's a good suggestion. I also try to drink lots of water with wine, and the next day. That seems
to help the dehydration that causes some of the "hangover" symptoms.

Robin <[email hidden]> wrote or quoted:

Quoted message said:

I have severe reactive hypoglycemia. I like to have a glass of wine with dinner, but I have
trouble with the aftereffects of anything more than a sip or two of wine. Does anyone know how to
ameliorate the effects of alcohol/wine on reactive hypoglycemia? I don't want to give up my daily
glass of wine with dinner, but it makes me feel so wretched the next morning, I'm afraid I'm going
to have to.

Perhaps consume "partially fermented grape must" instead?

This still has some sugar left in it, which opposes the effect of the 4% of alcohol it contains on
blood sugar levels.
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|im |yler timtyler.orgtimtyler.orgOpen ↗ [email hidden] Remove lock to reply.

"Tim Tyler" <[email hidden]> wrote in message news:HMwB3G.Ds@

Quoted message said:

This still has some sugar left in it, which opposes the effect of the 4% of alcohol it contains on
blood sugar levels.

Pardon me if this is a daft suggestion, but if the residual sugar is a help - why not add an
appropriate amount of such sugar to the wine...???

Ph.

(Robin) said:

No, I don't measure, but I know by symptoms that my blood sugar is low. I crave more wine (which of
course compounds the problem) to raise it again, and I have a headache, low mood, and fatigue the
next day, which I treat by eating high fat and high protein and drinking

Having hypoglycemia now and then because i take insulin every day, I do not recognize any of those
symptoms at all. What I feel is rather shaking in all muscles, difficulties in gripping things etc.

Byt when I had uncontrolled hyperglycemia attack, I felt like what you describe, so you should
definitively monitor your blood glucose levels.

Philippic <[email hidden]> wrote or quoted:

Quoted message said:

"Tim Tyler" <[email hidden]> wrote in message news:HMwB3G.Ds@

Quoted message said:

Quoted message said:

This still has some sugar left in it, which opposes the effect of the 4% of alcohol it contains
on blood sugar levels.

Pardon me if this is a daft suggestion, but if the residual sugar is a help - why not add an
appropriate amount of such sugar to the wine...???

Do it in the form of grape juice and the results will probably be similar. Adding sugar does not
seem very attractive by comparison.
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|im |yler timtyler.orgtimtyler.orgOpen ↗ [email hidden] Remove lock to reply.

On Fri, 17 Oct 2003 20:18:12 GMT, Tim Tyler <[email hidden]> posted:

Quoted message said:

Philippic <[email hidden]> wrote or quoted:

Quoted message said:

"Tim Tyler" <[email hidden]> wrote in message news:HMwB3G.Ds@

Quoted message said:

Quoted message said:

This still has some sugar left in it, which opposes the effect of the 4% of alcohol it contains
on blood sugar levels.

Pardon me if this is a daft suggestion, but if the residual sugar is a help - why not add an
appropriate amount of such sugar to the wine...???

Do it in the form of grape juice and the results will probably be similar. Adding sugar does not
seem very attractive by comparison.

Whyever not? What do you think grape juice is but sugar solution, in effect?

Moosh! <[email hidden]> wrote or quoted:

Quoted message said:

On Fri, 17 Oct 2003 20:18:12 GMT, Tim Tyler <[email hidden]> posted:

Quoted message said:

Philippic <[email hidden]> wrote or quoted:

Quoted message said:

"Tim Tyler" <[email hidden]> wrote in message news:HMwB3G.Ds@

Quoted message said:

Quoted message said:

Quoted message said:

> This still has some sugar left in it, which opposes the effect of the 4% of alcohol it contains
> on blood sugar levels.

Pardon me if this is a daft suggestion, but if the residual sugar is a help - why not add an
appropriate amount of such sugar to the wine...???

Do it in the form of grape juice and the results will probably be similar. Adding sugar does not
seem very attractive by comparison.

Whyever not? What do you think grape juice is but sugar solution, in effect?

A whole bunch of other good things - do you really want a list?
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|im |yler timtyler.orgtimtyler.orgOpen ↗ [email hidden] Remove lock to reply.

On Tue, 21 Oct 2003 14:51:07 GMT, Tim Tyler <[email hidden]> posted:

Quoted message said:

Moosh! <[email hidden]> wrote or quoted:

Quoted message said:

On Fri, 17 Oct 2003 20:18:12 GMT, Tim Tyler <[email hidden]> posted:

Quoted message said:

Philippic <[email hidden]> wrote or quoted:
> "Tim Tyler" <[email hidden]> wrote in message news:HMwB3G.Ds@

Quoted message said:

Quoted message said:

>> This still has some sugar left in it, which opposes the effect of the 4% of alcohol it
>> contains on blood sugar levels.
>
> Pardon me if this is a daft suggestion, but if the residual sugar is a help - why not add an
> appropriate amount of such sugar to the wine...???

Do it in the form of grape juice and the results will probably be similar. Adding sugar does not
seem very attractive by comparison.

Whyever not? What do you think grape juice is but sugar solution, in effect?

A whole bunch of other good things - do you really want a list?

No, I know what you will list, but my point is why did you remove the grape pulp from the stuff. The
whole grape is much better for you than grape juice. Same with all fruit and vegetables.

Grape juice is not so very different from a 10 percent cane sugar solution.

Moosh! <[email hidden]> wrote or quoted:

Quoted message said:

On Tue, 21 Oct 2003 14:51:07 GMT, Tim Tyler <[email hidden]> posted:

Quoted message said:

Moosh! <[email hidden]> wrote or quoted:

Quoted message said:

On Fri, 17 Oct 2003 20:18:12 GMT, Tim Tyler <[email hidden]> posted:
>Philippic <[email hidden]> wrote or quoted:
>> "Tim Tyler" <[email hidden]> wrote in message news:HMwB3G.Ds@

Quoted message said:

Quoted message said:

Quoted message said:

>>> This still has some sugar left in it, which opposes the effect of the 4% of alcohol it
>>> contains on blood sugar levels.
>>
>> Pardon me if this is a daft suggestion, but if the residual sugar is a help - why not add an
>> appropriate amount of such sugar to the wine...???
>
>Do it in the form of grape juice and the results will probably be similar. Adding sugar does not
>seem very attractive by comparison.

Whyever not? What do you think grape juice is but sugar solution, in effect?

A whole bunch of other good things - do you really want a list?

No, I know what you will list, but my point is why did you remove the grape pulp from the
stuff. [...]

I didn't.

The OP said he liked wine - but it made him ill - and I suggested trying partially fermented grape
must instead. That can normally be bought in the supermarket wine section.

If you are asking why the manufacturer does so; bottling helps preserve grapes, making them more
convenient, juicing them improves palatability, and partially fermenting them produces alcohol - a
popular drug.
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|im |yler timtyler.orgtimtyler.orgOpen ↗ [email hidden] Remove lock to reply.

On Thu, 23 Oct 2003 15:47:30 GMT, Tim Tyler <[email hidden]> posted:

Quoted message said:

Moosh! <[email hidden]> wrote or quoted:

Quoted message said:

On Tue, 21 Oct 2003 14:51:07 GMT, Tim Tyler <[email hidden]> posted:

Quoted message said:

Moosh! <[email hidden]> wrote or quoted:
> On Fri, 17 Oct 2003 20:18:12 GMT, Tim Tyler <[email hidden]> posted:
>>Philippic <[email hidden]> wrote or quoted:
>>> "Tim Tyler" <[email hidden]> wrote in message news:HMwB3G.Ds@

Quoted message said:

Quoted message said:

>>>> This still has some sugar left in it, which opposes the effect of the 4% of alcohol it
>>>> contains on blood sugar levels.
>>>
>>> Pardon me if this is a daft suggestion, but if the residual sugar is a help - why not add an
>>> appropriate amount of such sugar to the wine...???
>>
>>Do it in the form of grape juice and the results will probably be similar. Adding sugar does
>>not seem very attractive by comparison.
>
> Whyever not? What do you think grape juice is but sugar solution, in effect?

A whole bunch of other good things - do you really want a list?

No, I know what you will list, but my point is why did you remove the grape pulp from the
stuff. [...]

I didn't.

So this grape juice is whole grapes? Fine, then, as part of a varied wholefood diet.

Quoted message said:

The OP said he liked wine - but it made him ill - and I suggested trying partially fermented grape
must instead. That can normally be bought in the supermarket wine section.

I can't understand why sugar would help this person. I think I suggested that he give the wine a
miss. What you suggest is a sweet wine, and I wonder how we know that's not what he was drinking.

Quoted message said:

If you are asking why the manufacturer does so; bottling helps preserve grapes, making them more
convenient, juicing them improves palatability, and partially fermenting them produces alcohol - a
popular drug.

Seems the drug was upsetting this person. Give it a miss is the sensible route. If grapes are out of
season, eat fruit that are. Grape juice is much too easily available refined sugar.