ALcohol

What is alcohol?

Ethyl alcohol (ethanol), which is the main active ingredient of alcoholic beverages, is made by the yeast fermentation of starch or sugar.Almost any sweet or starchy food - potatoes, grains,  honey, grapes and other fruit, even dandelions - can be turned  into alcohol.

Unlike most foods, alcohol is not digested; 95 per cent of it is absorbed into the bloodstream from the stomach and small intestine within an hour. (The other 5 per cent is eliminated through the kidneys, lungs or skin) The liver breaks  down, or metabolises, alcohol ; the time this takes depends upon whether the alcohol is ingested  with food and upon the persons sex, weight, body type and tolerance level, which  increases with and use. On average,  however, it takes the liver 3 to 5 hours to completely metabolise 30 ml of alcohol. 

BENEFITS 

• Moderate consumption cuts the risk of heart  attack by rising HDL Cholesterol and reducing the risk of blood clot formation.
• May protect the brail against age-related dementia.
• In small amounts, it can aid digestion and improve appetite.

May foster a happy mood.

DRAWBACK

• Can provoke mood swings, aggression and hangovers. Can be addictive.
• Interacts with many medications.

Over time, moderate to high intake increases the risk of cancers, ad well as heart and liver disease. 

Liver cancer due to exceive drinks.

Hangover due to over drinking.