Alcohol question!!

[jayseebea]

Hi guys
having just completed my induction and lost 12lbs i have moved on to the first rung and am having great fun designing new meals for myself.

I have noticed that on the alcohol rung (5 I think ) it lists vodka and spirits as 0 carbs but then says 80% proof. In the UK our spirits are only 40% proof will that affect the carbs??
I don't want to make any miscalculations

I am also finding it hard to get ham, bacon and sausages. they are either stuffed with nitrates, sugar, rusks and fillers or sweeteners.
having the same problem with multi vits, they are listed as having maize starch. does anyone know any brands that I can get in the UK that are acceptable on OWL
thanks
jane

[*Emma*]

Re: Alcohol question!!

Most spirits are okay, vodka, bacardi...etc

the only way to get your ham, bacon & sausages without stuff added is to go direct to a butcher, explain everything and they usually come up with something.

I believe boots' multi-vitamins are okay, I personally use the Atkins ones which i did get from boots but I've noticed they dont have them anymore.

[jayseebea]

Re: Alcohol question!!

Thanks Emma,

I will visit my local butcher and explain. and I will check out boots!!

[wonderful_lass]

Re: Alcohol question!!

hi Im in the UK ... I find that "taste the diffrence" or "the best off" shops own is great for quality meat in there sausages .. sainsburys is best

Monica x

[not2late]

Re: Alcohol question!!

Hi guys
having just completed my induction and lost 12lbs i have moved on to the first rung and am having great fun designing new meals for myself.

I have noticed that on the alcohol rung (5 I think ) it lists vodka and spirits as 0 carbs but then says 80% proof. In the UK our spirits are only 40% proof will that affect the carbs??
I don't want to make any miscalculations

I am also finding it hard to get ham, bacon and sausages. they are either stuffed with nitrates, sugar, rusks and fillers or sweeteners.
having the same problem with multi vits, they are listed as having maize starch. does anyone know any brands that I can get in the UK that are acceptable on OWL
thanks
jane

REALLY????????

[sadie147]

Re: Alcohol question!!

the 'proof' and % of alcohol are 2 different things. normally the proof of an alcohol is twice the % of alchohol in it. ie: 80 proof is 40% alcohol.

Here is the wikipedia partial explanation:

The proof number is twice the percentage of the alcohol content measured by volume at a temperature of 60 °F (15.5 °C). Therefore "80 proof" is 40% alcohol by volume, and pure alcohol is "200 proof". US proof differs significantly from British proof.


Levels of alcohol during liquor production
Alcohol is produced by yeast during the process of fermentation. The amount of alcohol in the finished liquid depends on how much sugar there was at the beginning for the yeast to convert into alcohol. In beer, the alcohol is generally 3% to 12% (6 to 24 proof) and usually about 4% to 6% (8 to 12 proof). Depending on the strain of yeast, wines top out at about 14% to 16% (28 to 32 proof), because that is the point in the fermentation process where the alcohol concentration denatures the yeast. Since the 1990s, a few alcohol-tolerant 'superyeast' strains have become commercially available, which can ferment up to 20%. [3]

Fortified wines, such as sweet and dry vermouths become fortified by adding alcohol. These added alcohols are typically distilled wines such as brandy, port, sherry, marsala, and madiera. This second source of alcohol is added before the wines are finished fermenting, as the added alcohol kills the yeast in fermenting wine, leaving an abundance of sugar.

Stronger liquors are distilled after fermentation is complete to increase their alcohol content. This way, the alcohol content can be raised up to a maximum of 95.6% (191 proof), the concentration of the water/alcohol azeotrope. When 100% ethanol (absolute alcohol) is required for scientific, commercial, or industrial purposes, other methods must be used. 100% ethanol is hygroscopic, and if it is left open, it will absorb water out of the air, reducing the concentration.

Origins
The term originated in the 18th century, when payments to British sailors included rations of rum. To ensure that the brandy had not been watered down and was of good quality, it was "proved" by dousing gunpowder in the liquor, and testing to see if it would ignite. If it did not, the solution contained too much water—and the alcohol content was considered low or "underproof".

A "proven" solution was defined as 100 degrees proof. This was later found to occur at 57.15% ethanol; if this is rounded to 57.00%, it can be expressed as a ratio of total liquid to alcohol of 7:4; i.e. 70 degrees proof is very close to 40% alcohol by volume, and pure alcohol is about 175 degrees proof. This definition still holds in Britain but is no longer used; the ABV system must be used to mark bottles.

From: http://en.wikipedia.org/wiki/Proof_%28alcohol%29

I don't know of any liquor that has 80% alcohol... though i do know there are some Jamaican rums that can be of a very high proof, ie 150 which would be 75% alcohol, and i'd think would knock most people right on their butts

[jayseebea]

Re: Alcohol question!!

Dohhh! sorry for being so dim , I didn't realise the proof and the % were 2 different things. thank you for putting me straight. I also found the quote (seperate thread)from DR A about how our bodies deal with alcohol and burn it before fat very helpful. It reminds me to be sensible.

5ft 7, 38, female
SW 233/ CW219/ GW150