Peter Burns wrote:

Hi David,

In your book you indicate that wine is okay yet in the new guide on fuit grapes are way up there in the top left hand corner - a no no.

As a man who is fond of white wine, how do I reconcile this apparent contradiction? Does something happen in the process of making wine to make it a godd guy?

 

 

Peter, 

The fructose in the grapes is fermented to produce the alchohol.  There are not significant amounts of it left (as long as it is a dry wine) by the time you pull the cork out of the bottle. 

That being said, there is some interesting research on the metabolic effects of alcohol which might be cause for concern.  I'm looking into that issue and will post something on the blog once I'm sure I understand it.  For now, I'll continue having the odd glass of wine.

Cheers

David