Post #600606 by Limbo Lizard on Tue, Aug 2, 2011 9:34 PM

On 2011-08-02 11:59, Swanky wrote:
Triple Sec also has carbs. 12.5 carbs per ounce.

Ahhhhh! Swanky, why are we arguing, here, when I think we are actually of one mind, on this subject - veritable blood-sugar brothers? I'm sure I caused the confusion, and I went back and edited that Margarita recipe, above, to explicitly mention no-carb ingredients, except the lime. You are correct that regular Triple Sec liqueur has mucho carbs, but the Monin Sugar-free Triple Sec has 0 carbs. That's my project - to discover 0 carb replacements for regular sugar-sweetened liqueurs and flavoring syrups. But, only when it is a reasonably good replacement. Some things are proprietary and, so far, irreplaceable,... like Kahlua. DaVinci's "Kahlua® Coffee Liqueur Flavored Syrup" sounded promising, but is pretty awful, compared to the real stuff. I'm surprised Kahlua® would let their name be degraded by association with this inferior product.

On 2011-08-02 13:43, jingleheimerschmidt wrote:
Maybe if we had bicycle powered mixers we wouldn't have to worry about carbs. Just sayin'. :D

I know you're kidding and that would certainly be a nifty new bar accessory! But that subscribes to the notion that we need to burn more calories, to regulate weight. The idea behind specifically restricting carbs, rather than calories in general, is that it's carbs alone that cause secretion of insulin. Insulin regulates blood sugar and causes fat storage, among other things. If we avoid stimulating insulin secretion with carbs, we also avoid storing the fat we're eating. There are many other important benefits to limiting insulin, but losing weight seems to be what most care about.
If you're interested in the science behind eating (and drinking) low-carb, you might read last year's Why We Get Fat (And What To Do about It), by science journalist Gary Taubes (or, just read the reviews on Amazon). Or for free, read his 2002 New York Times article, What if It's All Been a Big Fat Lie?