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Chapter 1: What is the main topic discussed in this episode?
Welcome to Paging Dr. Gupta. Thank you so much for joining us. This is the show where I get to hear from you and I get to address your health questions. We got a couple of interesting questions today, pretty thought provoking. My producer Jennifer is back with us today. Who do we have first?
Hi Sanjay. So today we have a listener calling in from Toronto, Canada, and she has this ongoing discussion with her friend about sugar intake. Hi Sanjay, my name is Bridget. I'm calling from Toronto, Canada. So my friend is always telling me that I eat too much sugar and I disagree with him.
However, she has a glass of red wine most evenings with his meal, which I say is worse than any kind of sugar, amount of sugar I could be eating. Could you weigh in and let us know your thoughts on this?
Okay, Bridget, that is an interesting question. Not sure I want to get between you and your friend necessarily, but this is a topic worth discussing. The idea of comparing the amount of sugar in wine with the amount in food. More a sweet treat. So how much sugar is in a glass of wine? Is it better or worse for you than what you might get from food?
I'll break it down for you and I won't sugarcoat the truth when we come back. Okay, we are back with Bridget's question about whether the sugar in a glass of wine is worse for you than the sugar you eat every day.
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Chapter 2: What is the main question about sugar in wine?
First of all, let's talk about the sugar in wine. What kind of sugar are we talking about? We are generally talking about traditional wine made from grapes. Let's start there. Grapes are pretty high in sugar, primarily glucose and fructose, but it is natural sugar, not added sugar. Okay, tuck away that particular fact. Also, you know, you can't have wine without any sugar, just as a fun fact.
Why? Because the fermentation process literally turns the sugar into alcohol. And any sugar that remains after fermentation is called residual sugar. Now, if we look at the amount of sugar in wine, it doesn't necessarily look bad. So take your dry red table wine as an example. According to the USDA, the amount of sugar in a 5-ounce serving of red table wine is about 1 gram.
That's about a quarter teaspoon. Now that's different, for example, than a sweet wine or something like a port, which can have much more sugar than dry red table wine. Now, also compare that to a 12-ounce can of soda, which can contain nearly 37 grams of sugar, or about 9 teaspoons. A piece of cheesecake, nearly 18 grams of sugar, or about 4.5 teaspoons.
One medium banana has about 15 grams of sugar, or almost 4 teaspoons. But even when you consider those numbers, there's more to the story. It's not that simple.
It's very hard to do apples to apples with those because, you know, a gram of alcohol and a gram of a cookie or some sort of sweet something is going to look very different.
That's dietician Natalie Makary. She works with clients in her North Carolina practice, and we decided to reach out to her to have a little chat about this.
What happens whenever you drink alcohol is the liver prioritizes breaking down alcohol. And this process temporarily slows your body's metabolism because the body is trying to break down the alcohol. first before it can break down any food that you may have consumed prior to having the alcohol or with alcohol.
So the process slows down the metabolism of fats and carbohydrates, and it can often result in them being stored as fat.
So that basically means you can't necessarily compare the amount of sugar in wine with the amount of sugar in sweets because your body is metabolizing them in different ways, and that makes a difference. Alcohol essentially distracts the liver, makes your metabolism less efficient, and that could lead to problems, including potential weight gain.
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Chapter 3: How much sugar is actually in a glass of wine?
Hope you can enjoy both your sweets and your wine, but do it, as always, in moderation. Thanks for calling in. Okay, we're going to take a quick break here, but when we come back, we will continue the conversation about sweets, putting honey in hot water. What does that do? Some say it turns it toxic.
We'll talk about it after the break.
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And we are back with Paging Dr. Gupta. Jennifer is here. Who do we have next? Okay, next is a listener calling from California with an interesting question about honey. Hi, Fonte.
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Chapter 4: Is sugar in wine worse than sugar in food?
My name is Michelle. So I started drinking more chamomile tea at night with my honey in an effort to cut back on the alcohol, which has been lovely. But now I'm hearing that if I have honey in hot water, that it actually makes the honey turn toxic. So now I am wondering if I can no longer enjoy my tea with honey habit at night.
Okay, Michelle, first of all, as you just heard, cutting back on alcohol, that's a good idea. And chamomile tea, that's a good choice to drink at night. Studies have shown it can ease anxiety and improve sleep. But can adding honey be potentially problematic? A lot of people, interestingly, ask this question. It's all over TikTok.
Did you know honey can turn toxic if you heat it or if you eat it with the wrong combinations of foods? It's a very potent medicine.
I bet that you did not know that eating honey is toxic.
Honey does become toxic at certain temperatures or time over 104.
So is this true? Like many health claims on social media, this one contains a grain of truth that is then wrapped up in a bunch of hype. So I decided to ask Dr. Kantha Schelke, a food scientist and a senior lecturer at Johns Hopkins University, to give us some insight into this.
Now, she started off by telling us that there's this popular idea that's circulating on social media that's essentially focusing on a chemical compound called HMF, hydroxymethylpherforol. Now, studies have shown that HMF can theoretically be harmful to our health by doing things such as damaging DNA and causing irritation to the mucous membranes.
Now, HMF is found in many foods, coffee, baked goods, dry fruits, jam, breakfast cereal, and even ultra-high temperature milk. It's a common byproduct of the Maillard reaction, a chemical reaction between amino acids and sugar that happens when certain foods are heated. It's what gives food rich brown colors and creates new flavors.
So think, for example, a seared burger or a steak or the crust of freshly baked bread. Now, HMFs can form in honey, too. And that brings us back to the question. In fresh honey, the amount of HMF is negligible, but HMFs can form if honey is stored for long times. HMF can be used as an indicator of honey quality. In fact, regulations cap HMF in commercial honey
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