The Official Website for The Specific Carbohydrate Diet

Breaking the Vicious Cycle

The Official Website for The Specific Carbohydrate Diet The Official Website for The Specific Carbohydrate Diet


Cider (Alcoholic)

Bob Ellis writes:
Elaine and I talked about cider (alcoholic) when she visited the UK.. so We came up with a guideline based on the amount of sugar used in "real" cider and My experiences whilst I was recovering from UC. We decided on a 1% rule...meaning that no cider should have more than 1% sugar added to the brew.

Basic rules for Cider:
If it's commercial Cider eg Strongbow, Old English, Woodpecker...don't touch it.
If it's called "White" Cider it's made in a lab....don't touch it.
Look for Ciders labeled Scrumpy or Farmhouse, as a guide but check the ingredients.

Bob wrote to a cider brewer about the sucrose residue in cider, they replied -
If sucrose is added to cider *before* fermentation, the invertase in the yeast splits it into glucose and fructose which are all consumed by the yeast. If sucrose is added for sweetening *after* fermentation, it also
slowly breaks down into glucose and fructose (chemical inversion due to acid) in the bottle over a matter of weeks until no sucrose remains. So most bottled ciders (even if sucrose is added to sweeten them) contain very little residual sucrose, and this diminishes with time. (The glucose and fructose together remain equally sweet so no sweetness is lost by this). The safest course here, if you wish to avoid any residual sucrose, is to choose only fully dry ciders or those which you know to have been sweetened only with saccharin. Or choose sweeter ciders which have been in bottle for at least 6 months!

If you are interested in sugars which are poorly absorbed or poorly digestible by gut microflora, there are two further things you should know. Sorbitol (from apple juice) is found in ciders at levels around 0.5% and in perries at 1.2%. Sorbitol is found at higher levels in prunes and is generally regarded as the reason for their adverse effects on the gut in many people.

Also, most commercial ciders have starch or inulin syrups added as fermentation adjuncts - these contribute significant amounts of glucose or fructose oliogosaccharides which may be variably digestible. The latter are a notorious cause of flatulence for many people when in high concentration (Jerusalem artichokes!). The glucose oligosaccharides are probably fully digestible for most people - if they were not, the situation would be much worse with beer since malt contains relatively huge amounts of these.


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