Controlling the effects of alcohol

Press, 17 April 1978, Page 12

Controlling the effects of alcohol

By

JANE E. BRODY,

of the “New York Times,”

through NZPA

New York Alcohol, America’s favourite mood altering drug, is supposed to make people feel good and friendly, to ease social interactions, loosen tongues and spirits, and warm the body if not the soul. Many consider it an ideal, perhaps even an essential, accompaniment to holiday and other celebrations. Unfortunately, alcohol also has a dark side. Nearly half of the United State’s traffic fatalities and more than half of home accidents can be partly or entirely blamed on misuse of “demon rum.” Many people occasionally over indulge in

alcoholic drinks and in the process embarrass themselves and their companions, endanger perhaps their lives and nearly always pay a painful price the next day. But there are ways to use alcohol so that you can derive all the benefits and incur few if any of the risks. All it take is. to understand some basic facts about different kinds of drinks and how the body handles alcohol and to adopt sensible drinking habits. According to Dr Morris Chafetz. former director of the National Institute on Alcohol Abuse and Alcoholism and author or “Why Drinking Can be Good for You,’’ the most important fact to remember is that alchol’s effects can only be controlled on the way in. After the drug has been consumed, only time can mitigate the consequences. The effects of alcoholic beverages depend largely on how much pure alcohol is consumed over what period of time. The less concentrated the drink and the more slowly it is consumed, the less high you are likely to become. If you guzzle beer or gulp wine, you can get drunker than if you sipped a con-

centrated "hard” drink. Twelve ounces of beer contain only a fifth less alcohol than a jigger (ounce and a half) of 80proof liquor. Six ounces of wine contain the same amount of alcohol and six ounces of a fortified dessert wine (such as vermouth, sherry or port) contain nearly double the amount of alcohol in a jigger of 80-proof liquor. The alcohol in wine and beer is not weaker than that in hard liquor —it is only less concentrated.

Your body can handle it better than liquor only if you consume it slowly. Whatever its source, alcohol does not need to be digested. About 20 per cent of it is absorbed directly from the stomach into the blood, which carries to to the brain. The rest is absorbed more slowly through the small intestine.

Once absorbed, alcohol will affect the brain until it is metabolised (broken down by the liver). The average person metabolises the alcohol in a jigger of hard liquor, a medium glass of wine or 12 ounces of beer in 60 to 90 minutes. If you want to stay sober, use this fact as a guide to how much and how fast you drink. There are several good ways that you may slow the absorption or reduce the concentration or the impact of alcoholic drinks. You may: —

Eat something, preferably bulky foods and foods high in protein or fat, first, then wait 15 minutes before drinking, such foods line the stomach and sponge up the alcohol, slowing its absorption. Dilute your drinks with

lots of ice and water to lower the concentration of alcohol — but avoid carbonated mixes. Dr Chafetz points out that carbonated beverages speed the absorption of alcohol because the gas creates pressure that pushes the liquid through the stomach wall. Wine and beer are absorbed less rapidly than hard liquor because they contain non-alcoholic substances that slow absorptioh, substances that are removed through distillation to make hard liquor. Drink in a relaxed, comfortable setting. If

you are emotionally upset, under stress or tired, you are likely to get a stronger impact from a given amount of alcohol. Dr Chafetz comments: “If I had to come up with an unhealthy drinking situation, it would be the American cocktail party. Standing around uncomfortably in a crush of people, most of whom we don’t know, makes us want to gulp that first drink.” Avoid drinking when depressed. Your expectations also influence your reactions. If you expect to get drunk, you are likely to get intoxicated an less alcohol than if you plan to keep a fairly tight rein on yourself. Since alcohol enhances depression, it is best to avoid it if you are already depressed or have found that alcohol makes you depressed. Be aware of your capacity. Do not try to keep up with your drinking companions or prove how well vou hold your liquor. A given amount of al-

cohol will affect small people more intensely than heavier people and, generally, women more than men. Avoid mixing drugs with drinks. The effect of many drugs, including narcotics, tranquilisers, anti-depressants and antihistamines, are enhanced by alcohol. Alcohol may also interact with certain antibiotics, anti-hyper-tensive drugs and anti-convulsants. If you are taking medication and you want to drink, be sure to ask your doctor or pharmacist if it is safe to mix thd drug with alcohol.

Partygivers can do a great deal to help their guests drink to joy rather than excess. Always serve snacks with drinks. Meat or cheese with crackers or bread, or cheese or cream dips with raw vegetables are best, according to the Rutgers Centre of Alcohol Studies. But avoid salty snacks; they increase thirst and will encourage imbibers to drink faster.

Pour your guests’ drinks yourself and measure them with a jigger. Do not be generous to a fault byserving very stiff drinks. Remember, you are doling out a drug. And do not hasten to refill every glass the moment it falls below the halfway mark.

Dr Chafetz advises keeping the bar in a separate room to discourage self-service and too-fast refills, but keep a tub of ice handy for guests to help themselves. Always have non-alcoholic beverages available and offer them when you take drink orders.

Never serve “one for the road.” Rather, you should stop serving drinks at least an hour before you expect the party to end and serve coffee, cake or some other food instead. These will not do anything to sober up your guests but it will give them time to metabolize what they have already consumed.