Cherry juice?

Has anyone found cherry juice in a local store? I read an article saying
that drinking cherry juice helped athletes recover faster without so much
post-event soreness.

Pat in TX

Pat wrote:

Has anyone found cherry juice in a local store? I read an article saying
that drinking cherry juice helped athletes recover faster without so much
post-event soreness.

Trader Joe carries it sometimes. High carb though not as sugary as
some other juices. Once I tried treating it as cider and letting it
ferment to trade sugar for alcohol. It was okay but not as good as
apple or pear hard cider.

"Doug Freyburger" wrote in message
ups.com...

Trader Joe carries it sometimes. High carb though not as sugary as
some other juices. Once I tried treating it as cider and letting it
ferment to trade sugar for alcohol. It was okay but not as good as
apple or pear hard cider.


I assumed that alcohol was the same as taking sugar. From your comments
about it would seem I am wrong. Please would you comment?

"Ophelia" writes:

I assumed that alcohol was the same as taking sugar. From your
comments about it would seem I am wrong. Please would you comment?

No, alcohol is sort of the fourth musketeer of the energy sources,
after protein, fat, and carbohydrate. When there is alcohol in your
system, your body burns it first, but doesn't convert it into fat or
sugar for storage. So guys with "beer bellies" get those not because
the alcohol in the beer is making them fat directly, but because
they're burning the alcohol for energy while the carbs in the beer are
being converted to fat and stored.

On a low-carb diet, you won't have that carbs-insulin-fat reaction
happening while you dance naked on your coffee table with a lampshade
on your head. Of course, the carbs in the drink still have to fit on
your plan, which means you're pretty much limited to distilled stuff
like vodka or gin, watery low-carb beers like Michelob Ultra, or very
dry wine. No Long Island Iced Teas, unfortunately.

The Eadeses say in _Protein Power_ that some research shows that a
moderate amount of dry wine improves insulin sensitivity, and that
distilled alcohol worsens it. Other people say alcohol doesn't
matter, as long as you understand that during the hours your body
spends burning off the alcohol, it's not burning off fat. Personally,
I can take it or leave it, so for now, I'm leaving it.



--
Aaron -- 285/235/200 -- http://www.myspace.com/aaronbaugher

"If you hear hoofbeats, you just go ahead and think horsies, not
zebras."

"Aaron Baugher" wrote in message
...
"Ophelia" writes:

I assumed that alcohol was the same as taking sugar. From your
comments about it would seem I am wrong. Please would you comment?

No, alcohol is sort of the fourth musketeer of the energy sources,
after protein, fat, and carbohydrate. When there is alcohol in your
system, your body burns it first, but doesn't convert it into fat or
sugar for storage.

So if I am not eating carbs................ Hmm

So guys with "beer bellies" get those not because
the alcohol in the beer is making them fat directly, but because
they're burning the alcohol for energy while the carbs in the beer are
being converted to fat and stored.

Understood!

On a low-carb diet, you won't have that carbs-insulin-fat reaction
happening while you dance naked on your coffee table with a lampshade
on your head.

Hey! When were you at my house???

Of course, the carbs in the drink still have to fit on
your plan, which means you're pretty much limited to distilled stuff
like vodka or gin, watery low-carb beers like Michelob Ultra, or very
dry wine. No Long Island Iced Teas, unfortunately.

That fits in very well for me) I like to drink G&T and Gaelic coffee
which contains whisky and cream)

The Eadeses say in _Protein Power_ that some research shows that a
moderate amount of dry wine improves insulin sensitivity, and that
distilled alcohol worsens it.

I don't understand the insulin reference. Obviously something I need to
learn.

I have the book now but I won't have time until after Christmas to read it
thoroughly.

Other people say alcohol doesn't
matter, as long as you understand that during the hours your body
spends burning off the alcohol, it's not burning off fat. Personally,
I can take it or leave it, so for now, I'm leaving it.

Thank you very much

Depending on what you're trying to do, frozen cherries, which are
readily available could be a choice too. They are moderately high in
carbs and you need to add some Splenda, but they can make a tastey way
to get some of the same thing.

I've also seen cherry juice available from cherry farm type places
online.

Ophelia wrote:
Doug Freyburger wrote:

Trader Joe carries it sometimes. High carb though not as sugary as
some other juices. Once I tried treating it as cider and letting it
ferment to trade sugar for alcohol. It was okay but not as good as
apple or pear hard cider.

I assumed that alcohol was the same as taking sugar. From your comments
about it would seem I am wrong. Please would you comment?

Alcohol is another fuel type as already posted. But if you want to
count
alcohol calories as "carb-alike" calories there's no rule against it
and
there isn't much downside to doing so. It's not necessary by any means
but if you want to be very conservative in your counts it works okay.
Alcohol isn't a carb but since it is burned before either fat or
protein,
counting it as a carb may not be accurate in a strict sense, but doing
your count that way is a rough approximation taking the burn order into
account.

One main reason is that the yeast consumes more sugar calories and
produces less alcohol calories. It's a reduction in the grand total no
matter how conservatively you decide to count. Another main reason
is if hard apple/pear cider tastes better then sweet apple/pear cider
then hard cherry cider should taste better as well. That bit didn't
work out as well as I hoped.

One reason I think people talk about counting alcohol as if it's sugar
is
the popularity of sweet mixed drinks. Sweet mixed drink, liqueurs and
such are sugary should should be counted as sugar. It's a line of
reasoning that doesn't work well for very dry wines and doesn't work at
all for straight hard distilled liquors. Fermenting sweet cherry cider
moves it a little bit from the sweet end to the dry end of the
spectrum.
Not much but some is better than none ...

"Doug Freyburger" wrote in message
ups.com...
Ophelia wrote:
Doug Freyburger wrote:

Trader Joe carries it sometimes. High carb though not as sugary as
some other juices. Once I tried treating it as cider and letting it
ferment to trade sugar for alcohol. It was okay but not as good as
apple or pear hard cider.

I assumed that alcohol was the same as taking sugar. From your comments
about it would seem I am wrong. Please would you comment?

Alcohol is another fuel type as already posted. But if you want to
count
alcohol calories as "carb-alike" calories there's no rule against it
and
there isn't much downside to doing so. It's not necessary by any means
but if you want to be very conservative in your counts it works okay.
Alcohol isn't a carb but since it is burned before either fat or
protein,
counting it as a carb may not be accurate in a strict sense, but doing
your count that way is a rough approximation taking the burn order into
account.

Yes indeed. That gave me pause for thought



One main reason is that the yeast consumes more sugar calories and
produces less alcohol calories. It's a reduction in the grand total no
matter how conservatively you decide to count. Another main reason
is if hard apple/pear cider tastes better then sweet apple/pear cider
then hard cherry cider should taste better as well. That bit didn't
work out as well as I hoped.

One reason I think people talk about counting alcohol as if it's sugar
is
the popularity of sweet mixed drinks. Sweet mixed drink, liqueurs and
such are sugary should should be counted as sugar. It's a line of
reasoning that doesn't work well for very dry wines and doesn't work at
all for straight hard distilled liquors. Fermenting sweet cherry cider
moves it a little bit from the sweet end to the dry end of the
spectrum.
Not much but some is better than none ...

Many thanks Doug.

" writes:

Depending on what you're trying to do, frozen cherries, which are
readily available could be a choice too. They are moderately high
in carbs and you need to add some Splenda, but they can make a
tastey way to get some of the same thing.

I prefer my cherries tart, so I just buy them canned in water. (Even
before low-carbing, most cherry pies were too sweet for my taste.)
They're still one of the carbier fruits at 21g/cup, similar to apples
or pears and worse than peaches or melon, but mixing a half-cup of
them into a batch of sugar-free jello that's going to make 2-3
servings works out pretty well at 4-5 grams/snack.


--
Aaron -- 285/235/200 -- http://www.myspace.com/aaronbaugher

"If you hear hoofbeats, you just go ahead and think horsies, not
zebras."

"Ophelia" writes:

That fits in very well for me) I like to drink G&T and Gaelic
coffee which contains whisky and cream)

I think your jynnan tonnix should be fine with sugar free tonic.
Check the label on your whiskey; I think some of them can have quite a
bit of sugar.

I don't understand the insulin reference. Obviously something I
need to learn.

PP does a good job of explaining it in detail, but here's a quick
summary. Your cells have these little things sticking out of them
called insulin receptors. When an insulin molecule strikes a
receptor, it tells the cell to do certain things, one of which is to
grab glucose from your blood and store it. When carbohydrates enter
your blood (as glucose (sugar)), your body reacts by creating more
insulin to get the sugar dealt with before it all piles up in your
liver and kidneys and you die. More carbs = more insulin = more cells
being told to sock away fat.

Where insulin resistance comes in is this: modern grain and sugar
diets work this system much harder than it was designed to work.
About 25% of the population has a strong enough pancreas and receptors
that they're able to keep up. (Those people you know who eat nothing
but junk food and never gain a pound. And they still suffer from the
other poisonous effects of a constant insulin rush.) For the rest of
us, our receptors get worn out and stop triggering as well as they
should. When that happens, the pancreas desperately increases the
insulin even more to compensate. This becomes a vicious circle, with
your receptors becoming less sensitive and your pancreas working
harder and harder, until something gives up, and you find yourself
officially a Type II diabetic, eating pasta and baked potatoes like
the ADA tells you to, and shooting yourself up with large quantities
of insulin to keep triggering your worn-out receptors.

Type II diabetes used to be called "adult-onset," because it used to
take most of a lifetime of bread and potatoes and noodles to break the
system down to that point. Now that we've upped the ante with kids
sucking down sugar water all day -- and then feeding them more low-fat
packaged meals when they get chubby -- it's showing up so early that
the term "adult-onset" doesn't make sense anymore.



--
Aaron -- 285/235/200 -- http://www.myspace.com/aaronbaugher

"If you hear hoofbeats, you just go ahead and think horsies, not
zebras."