Skinny wrote:

I have a friend who understands chemistry, who said I might be able to
de-carb some things (such as fruit or special drinks) by adding yeast and
letting the yeast turn the sugar into alcohol.

He said the limiting factor would be, whether the alcohol content built up
too high before all the sugar was used. However it seems that might be
worked with. I might heat the mixture to drive off the alcohol, then add
more yeast.

Has anyone tried anything like this?


Skinny

While you can ferment sugar-ethanol and reduce carbs, you dont get
anywhere.

Alcohol metaboliises into acetaldehyde then ketone bodies. Its an energy
source readily used by the body.

gtoomey