Low Sugar Keto Wines
with Guest: Jim Pfeiffer, Vintner
Several years ago a new category of wines appeared due to the large number of people who were low-carb/keto. These were low-sugar wines. And people paid dearly for these "special" wines. But were they getting ripped off? How much residual sugar is there in the non-sweet variety of wines? Are there ways to tell if a wine is low-sugar without paying triple and quadruple the price?
Why GHK-cu Blue For Skin
Debbi Barber - Dr. Suzanne turner, MD
Research has pushed the copper peptide GHK-cu into the limelight for cosmetic purposes. Its touted to help regrow hair, return hair to its natural color and reverse the aging of skin. We to the bottom of what GHK-cu can and CAN NOT do on todays show.
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Show Notes:
Low Sugar Keto Wines + Why GHK-cu Blue For Skin
[7:50] Jim’s background in nutrition.
- Was initially mislead about the extent of glycogen storage as an athlete.
[10:42] Study on how yeast ferments sugars.
- Prefers to ferment glucose over fructose.
- Traditional American wine adds sugar to the dry wine at the end of the process.
[13:25] Possible histamine reaction from the tannins in traditional wine?
[14:00] Additives used in wines.
- Liquid oak
- Wine contains over 1500 chemical compounds.
[16:50] Why haven’t wine makers tried to get restrictions on additives.
- The ingredients don’t have to be listed on the bottles.
[22:00] Jim’s previous experience with trying to blend wines to get the color right.
- Doesn’t do it anymore.
- Doesn’t use any additives either.
[22:47] Measuring Sugar.
- Measured in brix.
[25:45] Utilizing glycine to sweeten dry wine.
- Requires slow fermentation so that autolysis can occur.
[27:55] How much sugar is in a bottle of dry wine.
- It should be around zero grams.
[35:35] Determining the sugar content of your wine.
- Fructose: has not syrupy aftertaste in a wine.
- Glucose: has syrupy, sticky taste.
[37:30] Glycerin and alcohol create the legs in wine.
[38:22] Does the length of fermentation of white wine affect its ability to be sugarless?
[39:40] Sparkling wines.
[40:59] Pepper has to do with the ripeness of the skins.
[42:30] What causes the “earthy, moldy” taste?
[50:30] The number of taste buds in your mouth determines whether or not you enjoy bitter vs sweet tastes.
[53:15] Fructose is twice as sweet as glucose with ¾ of the calories.
[53:50] Sweet wine lines.
[1:02:15] Is cosmetic health the best aspect of GHK-Cu?
- It retrains cells to be younger than they actually are.
- Thickening of hair follicles.
[1:05:17] Serum of GHK-Cu and hyaluronic acid to enhance delivery.
[1:07:13] Resolving symptoms vs. repairing the problem.
- peptides take time to work.
- ~12 weeks.
[1:09:20] Anxiolytic properties of GHK-Cu peptide.
[1:14:30] The role of copper in this peptide.
[1:16:45] The intent behind the eye cream.
[1:18:20] Using in conjunction with a collagen supplement and vitamin C.
[1:221:20] The importance of sticking with a protocol and allowing it to work.
- GHK-Cu also helps to prevent future damage from radiation.
