low carb wine

I agree that's a fairly wide-spread opinion, and there are certainly good data on fatty acids as satiety signals; but I think that the role of glucose (in particular) as a satiety signal is (and should be) coming back into prominence - Charles Mobbs is a leading proponent of this, and the current work he, we, and others are doing on hypothalamic signalling in particular is strongly suggestive of a role for glucose (via potassium channels which are responsive to ambient glucose, as well as via glucokinase within the hypothalamic neurons, and so on). Apologies for almost certainly pitching this at the wrong level!

Net, I would say that the current best guess is that the brain's control of feeding is at least as responsive to the particular carb glucose as to fats; and also to insulin, a whole separate story (albeit a fascinating one :).

...and likely further down the road, too, although this has not been well tested yet. One of the features of glucose that make it a good fuel for the brain under many circumstances is the relatively rapid ability to mobilise and supply as needed, including from locally-stored glycogen deposits; the same storage/supply mechanisms do not seem to be as good for ketone supply, for instance. Moreover, the long-term effects of hypoglycemia (either chronic or intermittent, seen in Type 1 diabetes) are only now being looked at in any detail - part of the problem is that for human studies, controlling history is really, really hard.

We now go back to wine. Sorry!

E

Well, I for one appreciate it, Ewan. Most interesting (and not entirely unexpected). When one considers the role of satiety in maintaining the proper levels of nutrients, glucose would have to be a player given its central role in metabolic processes.

My reasons for focusing on the fatty acids is that regulation of serum glucose (blood sugar) levels (as you know) is a complex business, so there is no simple "eat more, get more" response. While fatty acid levels are also regulated, the regulation mechanisms are both slower and less complicated. As more becomes known, we'll probably be able to make more specific recommendations regarding carbohydrate consumption -- but for the moment (IMO) the best data is epidemiolgical in nature and thus cause and effect are impossible to determine.

At least if you want to avoid ethics charges... ;-)

Mark Lipton

ObWine: 2001 Navarro "Methode L'Ancienne" Pinot Noir

Initially starting out with bright, light PN fruit; after a day, it had taken on depth without losing its crisp, fruity focus. Probably should sit for another 3-5 years and should appeal to fans of Burgundian PN. Another winner from Navarro!

One of the NG's that I once subscribed to briefly was sci.med.nutrition. I dropped out after I realized that it was dominated by a small core of individuals whose approach to matters was anything but scientific. I recall one poster who bragged about her lack of formal credentials in the topics she posted on. I never read anything there that was at the level of discourse represented by this interchange. Granted that it's somewhat OT but I certainly don't mind. I can't claim to understand all of the details, but I gleaned enough to make reading the postings worthwhile.

Vino To reply, add "x" between letters and numbers of e-mail address.

Back to the products that started this thread: Posting under the subject "diet wines" under the "general" forum of the independent US wine Web site

, "delia" (a possible veteran of the wine business) alleges possibly interesting inside information from "secret" internal blurb from the firm that launched the products. Some discussion follows including from others in the business. -- M

"Mark Lipton" wrote: . . .

Apropos the radical 1989 _Atlantic Monthly_ cover story, "The Cholesterol Myth," with its illustrative cartoons, e.g., "Low-cholesterol light bulb" advertisement.