Basic rules, how to drink alcohol
Drink moderately and only its "norm"
There is a widespread opinion that every person has his "norm", which he can drink without fear of consequences. You can learn it only by experience and only in relation to a certain type of alcohol. It is always worth remembering that the limit that can be processed by a healthy organism is 170 g of ethanol per day with a body weight of 70 kg.
Drink a single drink
For example, take vodka and champagne. Even if you drink a glass of champagne at the beginning of the evening and then drink vodka only all evening, intoxication will come much faster than if you drink vodka only all evening. The thing is that carbon dioxide released from champagne has an irritating effect on the stomach, and several tens of times increases its ability to absorb alcohol not only from champagne, but also from vodka. In the end, it threatens a very heavy hangover.
In addition, there is a theory that it can also harm the body mixing beverages made from different raw materials. Similar schemes are possible if other drinks are consumed. Therefore, to minimize the risk of getting a hangover you can, if you drink only one chosen drink all evening: the body will be easier to digest it.
Drink shortly before the celebration
In the common people this method is also called "frighten the liver" or "disperse the liver." It is believed that if a small amount of alcohol is consumed shortly before the feast begins, then a protective mechanism will operate in the body, which means that the main dose of alcohol consumed will be met by the already prepared organism, which will greatly simplify its assimilation, which means that the hangover will be easier.
Drink beverages made from one raw material
Alcoholic beverages can be made from different raw materials, which means that the impurities contained in them in small doses can be different. And this, in turn, strengthens the versatility of the load on the body, and in particular on the systems of detoxification.
Some of the main types of alcohols are described below: try to avoid mixing them, for example, wine made from grapes, and tequila, obtained from agave. And on the contrary, experts assure that it is possible to mix grape wine and cognac (and in France, for example, there is a tradition, wine is washed down with cognac only in order to avoid the morning hangover). Unfortunately, very often low-quality cognac is diluted with grain-alcohol-rectificate: it's almost impossible to distinguish it from the taste sensations, but in the morning it strikes a very strong blow to health.
Cereal alcohols
Whiskey and vodka are the main spirits in the world, made from grain. There is also a huge number of national and local beverages prepared from grain. Along with vodka and whiskey in nature, there are a lot of grain distillates, such as Japanese vodka - sethu, Ukrainian gorilka, German corn schnapps, Vietnamese rice vodka, Lithuanian semana.
Grape Alcohols
The material for making grape spirits is wine, grape squeezes and wine yeast. Based on grape alcohol produce brandy. Brandy is a large group of strong alcoholic beverages. Grape brandy is made by distilling fermented grape juice. The most famous in the whole world is the French brandy. There are several varieties of brandy, of which, as a rule, are cognac, French brandy, armagnac, American grape brandy, Moldovan brandy divin.
Alcohols from agave
Of the juice obtained from the core of the blue agave, through its fermentation and distillation, such beverages as tequila, mescal and the little-known "sotol" drink are made. By the way, not all tequila varieties are made entirely of agave, so you need to check whether you drink pre-mixed in the preparation of the drink: usually, if the tequila is 100% made from agave alcohol, it is specially indicated on the label.
Alcohols from sugar cane
A significant part of strong alcohol is made from sugar cane. Black molasses (or molasses) - a by-product from the production of sugar, is used to make alcohol-rectificate. Usually, based on such alcohols, cachaose and rum are made.
Fruit Alcohols
This category includes alcohols made from fruits and berries. On the basis of fruit spirits, Balkan fruit brandy, called rakia, is prepared.
Flavored alcohols
In the production of flavored alcohols, any alcohol base (cereals, fruit and grape spirits, black molasses) is taken as a basis. They add flavors made from any vegetable material. From flavored alcohols make such drinks as gin, absinthe and aquavit.
Increase the degree of drinks
Is it true that if you raise the degree, then the hangover will not or will it be minimal? In all likelihood, this is not so. A common advice is to use first low-alcohol beverages, and then drinks of a larger fortress, if you are mixing them, is no more than a myth. There were no studies on this subject. There are no scientifically proven facts and assumptions, from the point of view of human physiology, alternating alcoholic drinks in the direction of increasing the strength.
Drink only clear alcohol
Experts do not agree on this, but hangover studies have shown that darker alcoholic beverages (such as whiskeys) cause a heavier hangover than transparent ones (for example, vodka).
So, let's sum up how to drink alcoholic beverages correctly:
- Drink a single drink
- To use in moderation and only its "norm"
- It will be right to drink alcohol shortly before the feast
- Choose drinks made from one raw material
- Use only clear alcohol