alcohol consumption

Alcohol abuse can be tough to determine in this day and age. It seems like every 20-something is binge drinking on the weekends. Perhaps it’s just a rite of passage? Likewise, it seems like all your coworkers are slamming back a few brews after work to let loose. Where does one draw the line between normal and excessive alcohol consumption? While tolerance levels vary, the general rule is that you’re drinking too much if you’re a woman who has more than 7 drinks per week or more than 3 drinks per occasion, if you’re a man who has more than 14 drinks per week or more than four drinks per occasion, or if you’re over 65 having more than 7 drinks per week or more than 3 drinks per occasion.

Can problem drinkers simply cut down on alcohol consumption to combat their abuse of alcohol? The answer to this popular question all depends upon the individual. For the most successful recovery from alcoholism, abstinence is really the only cure. On the other hand, people who have experienced alcohol related problems, but aren’t actually alcohol dependent, may be able to cut back on their own. Before hitting “rock bottom,” it’s recommended that the drinkers stop covering up their alcohol consumption, read information on alcoholism to assess the situation and avoid situations where alcohol will be involved.

Some of the physical symptoms of alcohol abuse emerge over time in some of the more advanced stages. Common symptoms include “the shakes,” nausea, nervousness, anxiety, sweating and depression. Often there is a loss of appetite and the individual needs to drink more and more to sustain a buzz. Cravings may drive the person to drinking alcohol every weekend or even every day. Delirium Tremens (DTs) is the ultimate manifestation of severe alcohol abuse, with the drinker suffering hallucinations, nausea, agitation, confusion, the shakes and panic attacks from alcohol related withdrawal. In 5-15% of these cases, the person may die unless treated by a medical professional.

Perhaps the person with a propensity to engage in alcohol abuse suffered cycles of excess and deprivation as a child, or perhaps trauma and overall unhappiness is causing some people to self-medicate with alcoholic drink. If they’re naturally reckless, impulsive, rebellious, authoritarian or alienated, then perhaps it’s deeply embedded in one’s personality type. Scientists have many theories about what specifically causes one to abuse alcohol. The best treatments are patient-chosen and range from AA meetings, long term alcohol clinics, alcohol drugs, psychotherapy and abstinence.

Tags: addiction treatment, alcohol abuse, alcohol consumption, alcohol related, alcohol use, alcoholic drink, binge drinking, drinking alcohol, liver disease, recovering alcoholic, recovery from alcoholism

The concept of fermenting foods in order to preserve them has been with us since ancient times. Studies may confirm what folklore has known for centuries; fermented foods help people stay healthy.  Fermented foods are currently being studied to determine what, if any, role they play in improving conditions such as ulcers, colds, arthritis and digestive disorders as well as cancer.

Most fermented foods contain lacto-bacillus (Acidophilus) so they promote good intestinal bacteria populations.  Usually associated with disease, the word “bacteria” conjures up negative associations in our minds.  You must remember that without bacteria your body would cease functioning properly.  Friendly bacteria exist in your digestive tract to help you maintain healthy intestinal flora that is necessary for the proper digestion and assimilation of the food you eat.  Un-desirable micro-organisms, including candida yeast overgrowth and bacteria that can cause disease are prevented from growing when you have healthy intestinal flora.  The friendly bacteria that support and enhance life are known as probiotics.

During the fermentation process, lactic acid and enzymes are produced.  This appears to have a beneficial effect on our digestive system and metabolism.  Fermented foods are considered predigested due to the process of fermentation.  This makes these foods easy for you to digest and assimilate.

The following are examples of fermented foods:

– Yogurt: Look for the words “active” or “live” with reference to the culture.  Some yogurt is pasteurized after it is made and this will kill the healthy bacteria.  When yogurt has active culture it means that the milk is pasteurized before the bacterial culture is added.  Active cultures boost your body’s own friendly bacteria and this helps to improve digestion while keeping your intestines healthy. 

– Sauerkraut: Sauerkraut is a fermented cabbage dish.  It is rich in many nutrients, including vitamin C and it also contains beneficial lactic-acid bacteria.  Due to lactic-acid fermentation, sauerkraut is easy to digest. 

– Kefir: This fermented food is a milk product.  Kefir is a great choice for those with lactose intolerance.  Kefir works as a probiotic in the digestive tract.  Kefir is usually ingested in a drink form.

– Miso:  This fermented food is made from soybeans and/or barley and it comes in the form of a paste that can be used in soups, dressings and sauces.  Miso provides healthy micro-organisms to maintain and promote good intestinal health.  Be sure not to heat miso to a boiling point or the live culture will be destroyed.

– Tempeh:  This is a fermented food made by the controlled fermentation of cooked soybeans.  Tempeh can be used as an ingredient in soups, spreads, salads and sandwiches.  The fermentation produces natural antibiotic agents.  Tempeh maintains all the fiber of the beans while it gains some digestive benefits from the enzymes that are created during the fermentation process.

– Sourdough Bread (Made with a culture starter):  Sourdough bread made with a culture starter is the traditional way of making bread.  Before commercial baker’s yeast came along this is how everyone made bread.  There are many advantages to consuming naturally fermented bread instead of the modern breads we buy that are made with yeast.  Real sourdough is probiotic and contains multiple strains of beneficial microflora.  Without adequate beneficial microflora in your gut you will not be able to absorb nutrients from the foods that you eat.

Tags: Acidophilus, Fermented Foods, Intestinal Bacteria, Probiotics