I am not from the "switch" school, more the "add" school.
Actually, I did some research, and got no extra credit from my docs, on which alcohols were the lowest in sugar. Let me preface with this I was just wondering if anyone had looked into it and lo and be glory and bless their little imbibing hearts, it seems the world has been keeping secrets from me.
First off, I was encouraged by the number of people that had been told to avoid sugar and alcohol has sugar but some more than others. And like me they decided OK, no more cake, candy, cookies, brownies and my poor wretched soul, no more pie. And I live close to The Bluebonnet Cafe, home of pies, they even have a Pie Happy Hour, the demonic tempters from hell. But alcohol, why the elevating elixir?
So, it seems the lighter the alcohol, the lower the sugar effect so gin, vodka and tequila made the cut. The darker caramel colored, particularly bourbon, the higher the sugar effect. Light beer and 4% hard seltzers are preferred. In wine, it is Sauvignon Blanc and Pinot Grigio in white and in red, Pinot Noir and Cab but make sure they're pretty dry.
I know sometimes I sound like a raving alcoholic, alright all the time, but I am not, I am alcohol dependent to get my mood right late in the day and especially lately when I feel the weight. I told my docs it lightens my load and better defines what's left of this quality of life. I do not overdo it and really haven't in over 11 years when I discovered the dark and deep places one can go with too much to drink when they feel they have reason to escape. Escaping does not always assure of us we go to a better place.
