Which is precisely my point..keep in mind I'm advocating for careful self-monitoring and purposeful imbibing, rather than simply following arbitrary, one-size fits all recommendations by authorities. I think most veteran imbibers who are not binge drunkards intuitively figure out just how much is enough without going over the line.
Originally Posted by Jono
I drank 4 Pales Ales (7.2%) and 2 drams of Ardbeg 10yr/92p SMS last night. Going by official figures and guidelines, I "abused alcohol" last night. Any doctor or so-called health expert will tell you that 6 drinks in a 24 hr. period is NOT moderate. Yet I feel exactly ZERO symptoms of a hangover this morning. I think I drank the perfect moderate amount of medicine last night!
Of course, I didn't sit their and pound all six drinks in an hour or so, like I was getting wasted at a frat party. I drank all of that over a 8 hour period, had a solid meal (grilled steak, smoked wild boar, chicken sausage, rice and veggies) at the mid point of the evening and also drank a couple of glasses of water. I was pleasantly tipsy when I went to bed. Feeling just fine today, loving life and already contemplating the Bourbon I plan on consuming tonight.
Of course. This should be common sense to any thinking man!
If your liver functions are elevated, you have fatty liver, esophageal reflux, gout, poor family history for oral/digestive/liver/pancreatic/breast cancer, smoke, cardiac issues, diabetes, hypertension etc. it might behoove you to drastically moderate to light or none....just sayin.
This is pure, unadulterated Bovine Dung.
“We still do not understand why only a proportion of moderate to heavy drinkers get liver cirrhosis,” says Dr Devanshi Seth, from the Royal Prince Alfred (RPA) Hospital’s Drug Health Services and the Centenary Institute who conceived and now leads the project.
“Nothing so far has been able to explain the unpredictability of why some people get cirrhosis and others who drink equal amounts don’t,” she says.
Between 10 and 20 percent of heavy drinkers develop cirrhosis.
Up to 35 percent of heavy drinkers develop alcoholic hepatitis.
Maybe in the not too distant future a genetic profile will allow you to know your risk with confidence.
I know the answer, and I'll tell it to you right now: it's your diet! More specifically, about the kind of fats you eat.
Check out this PubMed abstract:
OBJECTIVE: The objective of this study was to determine the effects of saturated fatty acid (SFA) and unsaturated fatty acid (UFA) diets on ethanol pharmacokinetics.
METHODS: Sprague-Dawley male rats were fed modified AIN76 diets containing 10% coconut oil (SFA) or corn oil (UFA) for 120 days. A single dose (3 g/kg bw) of ethanol (13% solution) was orally administered using a gastric canula on day 30, 90, 105 and 120. Tail vein blood samples were collected at various intervals following ethanol dose and were analyzed for blood-ethanol concentration (BEC).
RESULTS: Compared to the UFA group (corn oil fed), the SFA group (coconut oil fed) exhibited significantly higher BEC, larger area under the curve, longer half-life of ethanol, and lower rates of ethanol elimination.
CONCLUSION: Dietary SFA protects liver from alcohol injury by retarding ethanol metabolism, and carnitine may be involved.
Corn oil is a PUFA - poly-unsaturated fatty acid....just like much of the oil used in most processed foods, fast foods, convenience foods and even high end restaurants. Soybean, Canola, Cottonseed, Safflower oil...these are the PUFA's that are toxic to your liver. Read the ingredients on your candy bars, packaged cakes and pastries, hamburger and hotdog buns, flour tortillas, sandwich breads, potato chips, tortilla chips, crackers, vending machine snack foods, your salad dressings, microwave dinners, canned foods, condiments like mayo etc. They are all full of PUFA oils.
Worse yet is the partially hydrogenated oils that are also commonly used in all processed foods. Combine that with fructose - which is also toxic to the liver in high enough concentrations - like drinking all that High Fructose Corn Syrup in sodas and juices every day - and you have a recipe for fatty liver. Now combine that diet of bad oils and excess fructose (i.e. eating regular amounts of fruit will hardly damage your liver), with excessive alcoholic consumption, you get cirrhosis.
Coconut oil is a saturated fatty acid (you know, that stuff that's been demonized for the last few decades as a heart disease vector) that is protective of your liver (and heart).
But it's not just coconut oil that protects your liver, it's other saturated fats like butter, palm oil, lard and tallow that not only protect a liver, but can actually heal the damage done to liver from bad diet.
Check out this PubMed Abstract too:
CONCLUSION: A diet enriched in saturated but not unsaturated fatty acids reversed alcoholic liver injury.
Here's another one...
"Dietary saturated fatty acids reverse inflammatory and fibrotic changes in rat liver despite continued ethanol administration."
If you have a healthy diet and don't eat processed foods full of PUFA oils, and instead eat healthy natural sources of saturated fatty acids - especially the saturated fatty acids rich in medium chain triglycerides like coconut or palm oil - you will have almost zero chance of experiencing health problems with the moderate consumption of alcohol.