Most fermented beverages use high carb plants (grains, grapes etc.) to produce alcohol during the fermentation process. Depending upon the product some sugars are left that contribute to carbohydrate content and some are all alcohol. Technically, alcohol contains 7calories/gram and has a glycemic index of zero.
However, Dr. Sears calls alcohol a “super carb” because during metabolism the liver will cause the individual to experience a dip in their blood sugar. As we have all experienced low blood sugars = hunger and usually the overconsumption of foods (usually carbohydrates) to stabilize blood sugars.
The solution: consume alcohol in moderation (ideally no more that 2 drinks) and with protein which will stimulate glucagon production by the liver to help balance blood sugars.