So, it is sugar consumption per turn, rather than per time.
Blood sugar level follows perceived time rather than actual time in diabetics
81–90 of 90 posts
Re: Blood sugar level follows perceived time rather than actual time in diabetics
#82Earlier quoted context omitted.
Might want to refresh your reading on this. AFAIK this is reference to one (unpublished) study where undergrad wine science students tended to choose from a list of descriptive terms usually associated with red wine to refer to dyed white wine, most of the time . It's certainly true that suggestion can change ones perception of wine (or any flavor), but I don't think it's clear that it's the primary factor.
There appears to be abundant evidence that wine-tasting is largely nonsense, including experiments done on wine judges: https://www.theguardian.com/lifeandstyle/2013/jun/23/wine-ta...
There's evidence that wine judging is less objective than most people involved in it seem to believe. I'm not sure that justifies calling it nonsense, or misrepresenting a study as showing that experienced people can't even distinguish white from red.
Re: Blood sugar level follows perceived time rather than actual time in diabetics
#83Earlier quoted context omitted.
Why should red and white wines taste so distinguishably different anyway? Because one is red colored and one is white? So what? Seems like your contempt here falls prey to the same biases as the sommeliers. Of course, you're not supposed to be an expert. But still, seems like a hypocritical thing to make fun of someone else for.
>Because one is red colored and one is white? So what? So what depends on why things are different colors. For instance, red velvet cake is just vanilla cake dyed red with food coloring. In that case, there wouldn’t be a difference in taste. On the other end, vanilla bean ice cream has black specks distributed throughout from the contents of the vanilla bean itself. If you substituted black pepper, it might look the…
Red velvet is actually chocolate cake dyed red.
Re: Blood sugar level follows perceived time rather than actual time in diabetics
#84This makes sense. To be clear, perceived time is not directly affecting blood glucose, it is affecting speeds of digestive breakdown and/or insulin secretion rates (most type-2s still secrete insulin). Interesting that this study was even run on diabetics at all (as opposed to euglycemic people) - not sure what the utility is there besides them being familiar with continuous glucose monitors.
>Participants were instructed to record their BGLs before and after every meal and to complete a daily blood glucose change chart for a week before the experiment. For one, I imagine getting a group of people with no history of monitoring their blood glucose to accurately track it over a week would be tricky.
Yea true that’s a bit more hands on. I was thinking that they had used CGMs.
Re: Blood sugar level follows perceived time rather than actual time in diabetics
#85Earlier quoted context omitted.
Why should red and white wines taste so distinguishably different anyway? Because one is red colored and one is white? So what? Seems like your contempt here falls prey to the same biases as the sommeliers. Of course, you're not supposed to be an expert. But still, seems like a hypocritical thing to make fun of someone else for.
Because there is a fundamental difference in how they're made: red wines spend more time in contact with grape skins, while white wines don't. Grape skins contain tannins and other compounds that end up in the wine, and humans can perceive these compounds. You might question whether there is enough difference to warrant the perceived difference in flavor, but there are definitely quantitatively measurable differences…
I'm not saying they're literally the same. There are also invisible differences between any two wines that have MUCH MORE impact on the taste profile. Red and white can even be the same grape. Are the skins really more impactful than, for example, the type of grape, how the wine was aged, or for how long?
Why is the color so important? Mostly because it's visible to us noobs.
Re: Blood sugar level follows perceived time rather than actual time in diabetics
#86Earlier quoted context omitted.
Why should red and white wines taste so distinguishably different anyway? Because one is red colored and one is white? So what? Seems like your contempt here falls prey to the same biases as the sommeliers. Of course, you're not supposed to be an expert. But still, seems like a hypocritical thing to make fun of someone else for.
>Because one is red colored and one is white? So what? So what depends on why things are different colors. For instance, red velvet cake is just vanilla cake dyed red with food coloring. In that case, there wouldn’t be a difference in taste. On the other end, vanilla bean ice cream has black specks distributed throughout from the contents of the vanilla bean itself. If you substituted black pepper, it might look the…
Yeah, I'm aware of that. See my other comment. I don't know enough to say whether the impact on flavor is proportionate to the impact on color. I'd like to say I'm wise enough to realize that the dramatic change in color is very likely to be more impactful, or at least allow for the possibility.
Re: Blood sugar level follows perceived time rather than actual time in diabetics
#87Earlier quoted context omitted.
There appears to be abundant evidence that wine-tasting is largely nonsense, including experiments done on wine judges: https://www.theguardian.com/lifeandstyle/2013/jun/23/wine-ta...
There's evidence that wine judging is less objective than most people involved in it seem to believe. I'm not sure that justifies calling it nonsense, or misrepresenting a study as showing that experienced people can't even distinguish white from red.
The link I provided does not cite that study.
Re: Blood sugar level follows perceived time rather than actual time in diabetics
#88Earlier quoted context omitted.
Pepper spray also uses capsaicin, and in much higher concentrations than even the hottest peppers. If that's considered safe enough to be used by police and the general public then I'm pretty sure peppers are fine.
>If that's considered safe enough to be used by police I mean, there has been some discussion over the last few years that police don't actually have as good a safety record as one might hope when doing things that could involve pepper spraying, or hitting, or tazing, or otherwise subduing people.
This is true of the US, but pepper spray is also used by police forces in many other countries around the world where the police have a much better track record.
Re: Blood sugar level follows perceived time rather than actual time in diabetics
#89Earlier quoted context omitted.
There's evidence that wine judging is less objective than most people involved in it seem to believe. I'm not sure that justifies calling it nonsense, or misrepresenting a study as showing that experienced people can't even distinguish white from red.
The link I provided does not cite that study.
It does actually, but that wasn't really my point in referring to it. More that the GP post misrepresenting the study isn't justified by other evidence of a lack of rigour in the field.
Re: Blood sugar level follows perceived time rather than actual time in diabetics
#90Earlier quoted context omitted.
>Because one is red colored and one is white? So what? So what depends on why things are different colors. For instance, red velvet cake is just vanilla cake dyed red with food coloring. In that case, there wouldn’t be a difference in taste. On the other end, vanilla bean ice cream has black specks distributed throughout from the contents of the vanilla bean itself. If you substituted black pepper, it might look the…
Red velvet is actually chocolate cake dyed red.
Yes, thank you. I knew it, but still wrote vanilla.