From the HBD Archive
From: Dances with Workstations <buchman@marva2.ENET.dec.com>
Subject: belly, mead
Date: 1992-05-11 20:24:15 GMT

> The other day after an exhusting hour of raquetball, I sat slumped against the
> wall nursing a Gatorade. Glancing at the "Contents" I noticed "Water, High
> Fuctose Corn Syrup, Dextrose......" and not much else. So this great
> sports drink is basically sugar water.

Not quite: the "not much else" include electrolytes which get used up during
heavy exercise. Also, being mostly sugar water is just fine, since it is felt
that glycogens burned during exercise are most efficiently restored if some
sort of carbohydrates are consumed within two hours of exercising. "Runner"
magazine advocated eating a meal within two hours of exercising, but most
folks aren't usually hungry so soon.

> Furthur, this 16 oz bottle contained
> 100 calories. This got me thinking about the "beer belly". Would drinking
> a "Milwieser" Light with about 100 calories cause any more belly than the
> Gatorade I was currently drinking?

It isn't just a matter of calories. The body metabolizes fats only very
reluctantly, and this process is slowed down even more by the presence of
alcohol. (by about thirty percent, recent studies have found). If you
drink *only* one or two light beers after an hour of Racquetball, it will
probably not matter; but if you have anything containing fats with it,
the fat will tend to be stored rather than burned.

Also, beer is a diuretic; it tends to make you lose water rather than
retain it. Again, one or two shouldn't make much of a difference, but
after you've just lost water working out, your aim is to rehydrate.

(but a cold homebrew tastes great after racquetball!)

> How does one determine the caloric content of anything? Is
> this possible to do at home?

One burns it, and determines the heat output. Or, one calculates the
calorie based on the ingredients. I doubt that your home has the equipment
to do either of these accurately.

On another subject:
Thanks to everyone who answered my questions on how to control mead
sweetness. The most popular answer was to use enough honey so that
even champagne yeast couldn't consume all of it; 3 to 3.5 pounds per
gallon is about right to achieve a sweet mead. Making it both sweet and
sparkling is tricky, since yeast does not always ferment honey consistently;
you can try bottling before fermentation is complete, though.
Jim Buchman

Back New Search

The posts that comprise the Homebrew Digest Searchable Archive remain the property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.