Skip to main content

Calorie counting in drinks

There is an article on cookinglight.com which lists drinks per calorie content.

I am sorry to be again so opinionated - however this is utterly nonsense.
Besides of the fact, that I would rather have one proper craft beer (like a IPA) instead of 3 or 4 American macro lagers (or even worse: light beer) - but also the caloric values are misleading:

The issue is, that calories are calculated by burning the respective "material" and measure the energy (heat), which comes out of it. While this works quite well with simple and complex sugars and with fats, it doesn't necessarily work with ethanol (drinking alcohol). Why? Due to the fact, that our body cannot metabolize alcohol, as he metabolizes sugar. Hence if you are drinking a Martini cocktail (with proper vodka or gin which are theoretically only ethanol and water), you probably won't put some (additional) weight on, despite the fact, that it shows quite a "horrific calorie number".

This doesn't work well with wine and beer, as un-distilled beverages contain carbohydrates. And it also doesn't apply for cocktails with a lot of sugar (e.g. cocktails with liqueurs which contain always a lot of sweeteners).

This is though the theory. I do believe, that you should indulge - with reason and with moderation. I do think, that we have so many health issues and issues with obesity, because people don't really are aware what they are eating and drinking. Be conscious about what you are enjoying - indulge but don't overindulge. 

Comments

Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time. I don't want to be part of the problem - I want to be part of the solution!  But when Chris, over at A Bar Above  discussed this subject- I literally could not resist to join into "the discussion". Here is the video: I - however take a bit slower approach than Chris. What is citric acid? Chemical Compound Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks. Wikipedia Formula: C6H8O7 Molar Mass: 192.124 g/mol Melting Point: 153C Density: 1.66 g/cm3 Boiling point: 175C Soluble in: Water Why is it controversial? In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [ preferably in powder form ] sour. Yeah - citric acid is the main ingredient in one of the most

Agar-Agar Clarification

Not often, I am posting here things, which are clearly not my ideas... However Dave Arnold is clearly a mad scientist [no, he really is!] - and he posted amazing stuff on his website www.cookingissues.com - no - don't click now - just follow the link later. One of the most impressive posts about mixology, besides of demystifying the mechanics of shaking, were clarification techniques. Look, after him, you could use a centrifuge [which would set you back a couple thousand bucks] and a chemical compound, which solidifies sediments. I am not a fan of that. Then there is gelatine clarification; this works quite well [I tried it several times my self] - you gelatinize a liquid [with little gelatine only], freeze it, thaw it [in the fridge] over a colander and a muslin cloth. Thats it. Unfortunately this has several problems: Gelatine is made out of animal bones - hence it is neither vegetarian nor vegan, which you won't usually expect of a beverage. You have to freez

King Robert II Vodka

Who would knew, that I am reviewing a budget vodka here - on the opinionatedalchemist.com. But this isn't a normal review. I skip the marketing perception and use this product to cut directly to the case: Vodka is a "rather" neutral, colorless, "rather" flavorless and odorless distilled beverage from any agricultural source - and depending on the country, it has a minimum of 37.5% and 40% abv. As I said time and time again before: at times it is absolutely nonsense to talk about premium and luxury, when the original product doesn't really "hold this promise". Luxury water can have luxurious marketing, luxurious packaging, can be even rare and slightly more expensive "to produce". However really it is just water. Maybe it has some nuances to normal water - however those nuances (in a blind-test) are pretty small. Vodka is extremely similar - and the chain of evidence (despite a lot of people trying to proof otherwise) makes it re