Beer contains around 5% alcohol, wines around 10% and spirits around 30%.

Metabolism of Alcohol

Ethanol is one of the few substances absorbed from the stomach and then further absorbed,unchanged, in the small intestines of humans. The direct absorption in the  stomach can be slowed down by having a meal or even a glass of milk with intake.   Alcohol is almost all metabolized in the liver; however, a small amount may pass into the urine and an even smaller amount may be excreted in ones breath.

Effect of alcohol on the brain

Alcohol is classified together with general anaesthetics, as a central nervous system depressant.  In fact it is the rising acetaldehyde blood levels, formed in the liver when alcohol is metabolized, that greatly contribute to all the profound side-effects of alcohol  intake.  As blood levels rise (g/dl), one goes through successive levels of acute alcohol intoxication :

Up to  0,05  g/dl      –   feeling of well being   –  relaxed, talk a lot

0,05 – 0,08  g/dl    –   risky state  –  judgement and finer movements affected

0,08 – 0,15   g/dl    –   dangerous state  –  slow speech, balance affected, blurred   eyesight,  want to fall asleep, vomiting possible, need help to walk

0,2   –  0,4   g/dl        –   drunken stupor  –  no bladder control; deep breathing, unconscious

0,45 – 0,6   g/dl       –   death  –   shock, death

 (J Mann and AS Truswell – Essentials of Human Nutrition 2001)

Alcoholic beverages contain no protein and very little micronutrients and so this “empty”  source of calories often replaces healthy balanced nutrition.  Suppression of appetite is often seen, especially when combined with smoking.

HEALTH INSIGHT
MARCH 2017

 

 

 

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