Essentially, beer and wine are very similar in terms of kilojoule content when drunk in the most commonly served quantities and they can contribute to weight gain. 

Beer nutrition.  These two words are not usually seen together in the same sentence. Lets do some math.  If wine and beer are compared on a 100ml basis this is what we find:

Fantastic, these figures are reassuring, beer is looking great.  There is a small problem though.  Most people don’t usually drink just 100ml of beer. 

Standard drinks vary in size depending on the type of alcohol.  A standard drink of beer is 250ml or 2/3 can or stubby and a standard drink of wine is 100ml.  If you are a spirit drinker make sure you choose low joule or diet soft drinks as the mixer, this will reduce the sugar and kilojoule content significantly.

An average restaurant size serving of wine is 180ml or 1.8 standard drinks and the average serving size of a full strength beer is 375ml or 1 middy/can/stubby, which is equal to 1.5 standard drinks.

If you go out for a drink and enjoy 2-3 wines or 2-3 stubbys of beer, you will clock up around 1500 -1600 kJ in both cases. This is equivalent to chomping through 4 slices of multi-grain bread, although not quite as nutritious. Beer, wine and other drinks can weaken resolve and many people reach for high fat snacks after a few drinks.  Combining fatty foods with alcohol causes fat to be stored very efficiently. It is the worst combination of all for weight gain, so it is a good idea to eat a healthy snack before drinking alcohol to lessen the temptation to reach for the chips and peanuts.

Ingredients

About 8 slices of white or smooth wholemeal bread, crusts removed
3 tablespoons apple juice
2 tablespoons sugar
3 cups mixed berries (frozen or fresh)

Method

1. Line the base and sides of a 1-litre pudding basin with bread, cutting bread to fit.  Do not leave gaps.
2. Heat apple juice and sugar and stir for a minute or two until sugar dissolves.  Add berries and squash slightly until some juice comes from a few berries.
3. Pour berries into bread-lined basin, reserving a tablespoon or two of the juice.  Top with more crustless bread and pour reserved juice over bread.  Cover with plastic wrap or foil and place a heavy can or other weight on top.  Leave in refrigerator for at least 12 hours.  Unmould to serve with low fat ice-cream or custard.  Serves 6.

This recipe is taken from Healthy Cooking by Rosemary Stanton, published by Family Circle.

If you have a burning nutrition question or need to make a seminar or workshop booking for your staff, school or team in 2009, I can be reached on my email at julie@juliemeek.com.au.

I wish you and your families a very safe, happy and healthy Christmas and New Year.

Until 2009 ...