Alcohol Abuse - How alcohol moves through the body

Although it is negligible as nourishment, alcohol is an energy-producing food like sugar. Unlike most foods, however, it is quickly absorbed into the bloodstream through the stomach and small intestine without first having to undergo complicated digestive processes. It is then carried to the liver, where most of it is converted into heat and energy. From the liver, the remainder is carried by the bloodstream to the heart and pumped to the lungs. Some is expelled in the breath and some is eventually eliminated in sweat and urine. From the lungs, the alcohol is circulated to the brain.

People who use good judgment when drinking rarely, if ever, get drunk. The safe and pleasurable use of alcoholic beverages depends on the drinker's weight and his or her physical condition and emotional state. Other factors include the following:

1. The Concentration of Alcohol in the Beverage The higher the alcohol content in terms of total volume, the faster it is absorbed. Three ounces of straight whisky—two shot glasses—contain the same amount of alcohol as 48 ounces (or four cans) of beer.

2. Sipping or Gulping Two shots of straight whisky can be downed in seconds or, more normally, in a few minutes. The same amount diluted in two highballs can be sipped through an entire evening. In the latter case, the body has a chance to get rid of much of the alcohol.

3. Additional Components of the Drink The carbohydrates in beer and wine slow down the absorption of alcohol in the blood. Vodka mixed with orange juice travels much more slowly than a vodka martini.

4. Food in the Stomach The alcohol concentration in two cocktails consumed at the peak of the hunger before dinner can have a nasty effect. Several glasses of wine with a meal or a brandy sipped after dinner get to the bloodstream much more slowly and at a lower concentration. The sensible drinker doesn't drink on an empty stomach.

The Hangover

The discomfort that sometimes sets in the morning after excessive drinking is known as a hangover. It is caused by the disruptive effect of too much alcohol on the central nervous system. The symptoms of nausea, headache, dry mouth, diarrhea, fatigue, dizziness, heartburn, and a feeling of apprehension are usually most acute several hours after drinking and not while there is still any appreciable amount of alcohol in the system.

Although many people believe that “mixing” drinks, such as switching from whisky drinks to wine, is the main cause of hangovers, a hangover can just as easily be induced by too much of one type of drink or by pure alcohol. Nor is it always the result of drinking too much because emotional stress or allergy may well be contributing factors.

Some aspects of a hangover may be caused by substances called congeners . These are the natural products of fermentation found in small amounts in all alcoholic beverages, among them tannic acid and fusel oil. Some congeners have toxic properties that produce nausea by irritating certain nerve centers.

In spite of accumulated lore about hangover remedies, there is no certain cure for the symptoms. A throbbing head and aching joints can sometimes be relieved by aspirin and bed rest. Stomach irritation can be eased by bland foods such as skim milk, cooked cereal, or a poached egg. Persons seeking relief may also try analgesics such as aspirin or acetaminophen for the headache, antacids if the problem is upset stomach, or over-the-counter medications for the diarrhea.