“Too much misinformation about alcohol is being repeated in diet books and popular websites for carb counters and diabetics,” says book author. (PRWEB) February 16, 2005 -- Bob Skilnik, author of the recently-released The Low Carb Bartender: Carb Counts of Beer, Wine, Mixed Drinks and More (ISBN 1593372531, Adams Media, $9.95), argues that the effects of alcohol and its relationship to carbohydrate control are usually portrayed by the media in a misleading or incorrect manner. His drink reference book lists the carb counts of over 1000 worldwide beers, 400 wines, and more than 200 mixed drinks. “Seems that every time a new low-carbohydrate diet book comes out or a website about nutrition comes on line, there's usually a section that deals with alcohol and its effects on blood sugar or the metabolization of carbohydrates, and that information is usually wrong. Remember The South Beach Diet with its condemnation of beer because of its supposed maltose sugar content? After Anheuser-Busch challenged that misinformation, Dr. Agatston stopped his “no-beer” mantra, even suggesting an A-B Michelob Ultra while on his popular diet. I think its time to challenge some other bits of misinformation that keep on popping up in the media about alcohol and carbohydrates.” 1. The liver does not metabolize alcohol into sugar. On the contrary, most people will experience a dip in their blood sugar (glucose) levels when consuming alcohol. Alcohol is eventually broken down by the liver into acetate, and finally into carbon dioxide and water---not sugar. 2. Non-alcohol beers do not contain less carbohydrates than regular-brewed beers. In fact, they are all higher in carbs than a typical beer, some almost double in carbohydrate content. Unfortunately, there are too many websites that incorrectly claim that NA beers are both alcohol-free and low in carbohydrates. 3. The glycemic index (GI) of beer, wine, and distilled products is zero. The urban legend that alcoholic beverages have high GIs, has been floating around the diet book circuit for years. If you're on any type of diet or practice a lifestyle that monitors the glycemic index or gycemic load of food and drink, you can still enjoy a libation or two. 4. There are carbohydrates in all wines, even the driest styles, despite what some wine appreciation websites might tell you. The only alcoholic beverages that can possibly have a zero-carb content are distilled products. Fermentation will always leave some residual sugar behind in the form of carbs. 5. There is no sugar in rum. Alcohol is derived from high-carbohydrate fermentables such as sugar, molasses, potatoes, or various grains. If you understand the processes of fermentation and distillation, you'll know that the end result of distillation is ethyl alcohol, a zero-carb liquid.