Gin Tankage?

[dannc]

Originally Posted by Dockhead

Your granny was one wise lady!!

Add potatoes to the list and you've about got it.

I try to eat nothing with white flour unless it's a freshly made Italian bun. In Italy. My everyday bread is Northeastern European (Finland, Estonia, Russia) sourdough whole grain black rye bread -- yum! No rice, almost no potatoes.

Everclear -- that's the PGA we used in high school!! I had forgotten. We used to call it "liquid panty remover".

Yes, she was wise. I just wish I knew how she knew.

When we lived in the city, a bakery opened which was run by a French guy who was a Compagnons du Devoir if I got the name correct. I would eat food from the bakery at least twice a day and sometimes three times. I did gain some weight.

Eventually, I baked my own whole grain bread which is so much better of you. One slice will fill you up vs a whole baguette...

What is funny is that this discussion popped back up and we just got back from the Netherlands. In the city we stayed, they had a gin distiller where you could visit and make your own flavor of gin. I had hopped to visit the place, I walked by it almost everyday, but never did. What was interesting, is that further down the street, was another building that is now a clothing store but it was built as a gin distillery according to the stone work. If one pays attention, there is stone work showing the plants used to flavor the gin. Wish I knew the history of that place.

[Wotname]

Originally Posted by Wotname

....

Alcohol is converted to glucose in the digestion process.
....

Originally Posted by Dockhead

I don't think that's actually true. The main product of alcohol metabolism is acetate, as far as I can tell, from my amateurish reading of the technical literature....

I think you are correct and I am wrong - mea culpa! I was repeating now incorrect information that I picked up decades ago. Live and learn eh!

[Wotname]

Regarding using sugar (sucrose) in the tonic, perhaps you could use glucose instead. It won't taste as sweet unless you use a bit more glucose but you be removing the fructose.

From one of the many articles about fructose - Ingestion of fructose chronically has contributed to multiple health consequences, such as insulin resistance, obesity, liver disorders, and diabetes. Fructose metabolism starts with fructose phosphorylation by fructose kinase in the liver, and this process is not feedback regulated. https://www.ncbi.nlm.nih.gov/pmc/art...ck%20regulated.

and Virtually every cell in the body can use glucose for energy. In contrast, only liver cells break down fructose. What happens to fructose inside liver cells is complicated. One of the end products is triglyceride, a form of fat. Uric acid and free radicals are also formed. https://www.health.harvard.edu/blog/...u-200705012507