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Reducing Alcohol Cravings - Pt 1

Doug Setter
 


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WHY THE CRAVINGS?

Craving certain substances is not a matter of corrupt morals or weak wills. It is often a series of learned behaviors and body chemistry. [i] Something as simple as a genetic background can predict potential alcohol problems. For instance, people from Middle East background have been using alcohol for over 2,000 years. As a sharp contrast, some groups of people, such as the Inuit or Eskimo have been exposed to alcohol and refined starches for less than 100 years. Their bodies have not had the thousands of years to adapt to a substance that is largely foreign to them. (Before you dismiss me as a racist, read on. )

Some people may lack a certain enzyme (such as acetaldehyde dehydrogenase) to break down the harmful effects of alcohol. Others can process large amounts of alcohol without (immediate) ill effects. As the saying goes, “One man's meat is another man's poison. " Alcoholics physically process alcohol differently than non-alcoholics.

HOW THE BODY BREAKS DOWN ALCOHOL[ii]

The alcoholic's system converts alcohol to acetaldehyde twice as fast as a Non-Alcoholic and then is twice as slow to process the acetaldehyde into acetic acid (vinegar). The alcoholic gets a faster happy “high" feeling than the non- alcoholic, but retains the poisonous by-product (acetaldehyde) longer.

Hence, alcoholism tends to be higher than average among some ethnic groups such as the Irish and American Indian. These groups of people tend to have high amounts of acetaldehyde producing enzymes and low amounts of acetaldehyde-destroying enzymes.

Certain medical conditions can also influence the tendency towards alcohol (and cigarette or sugar cravings). Researcher Joan Mathews Larson explains that most alcoholic patients also suffer from the following medical conditions:[iii]

  • Vitamin/mineral deficiency
  • Hypothyroidism
  • Hypoglycemia
  • Food and chemical allergies
  • Candida-related complex

Generally speaking and from my own personal experience, an unhealthy body will tend to crave alcohol, tobacco and sugar more than a healthy body.

NONALCOHOLIC CHEMISTRY

Someone who drinks normally or has a nonalcoholic chemistry will tend to get tipsy quickly. Their bodies will also rapidly process alcohol to get it out of their bodies.

ALCOHOLIC CHEMISTRY

THIQ/ADH Alcoholic Chemistry makes the drinker feel great when drinking alcohol. I witnessed this condition during my younger “partying" years. I once was having several drinks with an oil rigger buddy while playing a computer reflex game. The more that I drank, the slower that my reflexes were. The more that my friend drank, the faster he reflexes became. This was not just my imagination, as the computer recorded our response times. My drinking buddy was actually becoming faster the longer that he played and drank.

Next of the alcoholic types are those who are allergy addicted. (My former situation. )
Allergic reactions go beyond drunkenness. They can cause hives, diarrhea, headaches and mood swings. Usually the first experience with the alcohol (or food), the person will feel ill. Unfortunately, they may be trained to “not to waste, " drink and eat what is cheap and convenient" or conform to what peers are drinking and eating. Consequently, their bodies learn to adapt.

The body often reacts to allergic substances by protecting the body against pain with its own natural narcotics: endorphins. The alcohol or food substance, like sugar or chocolate, often causes an exhilarated feeling as the body is actually defending itself against the poison. This often makes the allergic person feel good initially (like a good adrenalin rush often does). But, when the defensive mechanisms slow down and the body is attempting to clean out the offending substance, the person can go into withdrawal symptoms of fatigue, confusion and mild depression. Rather than let the “poison" clean out, the quickest relief is from more of the offending allergic food. For example, during a hay fever attack, I have actually had temporary relief from eating small amounts of wheat-based bread.

Alcohol acts this way with the alcoholic allergic biochemical type. Withdrawals (hangovers) can be painful, so more drinking will post pone the pain. Much the same happens with tobacco and sugar.

To minimize alcohol damage, you have to slow down its absorption and quickly rebuild the body with nutrients and rest. Sometimes a drink of alcohol will bring on a boost of energy. This is just the adrenalin glands trying to fight off a poison in the body. This adrenalin “buzz" might feel accelerating, but it is burning up the body's energy reserves. After the high wears off, with most drinkers, there is a drop in energy. Often the drinker will need another boost and take another drink. During the hangover stage, the drinker will usually crave sweets. This is usually due to dehydration and low blood sugar. Without replenishing nutrients and rest, the body slips into exhaustion and sometimes depression.

The reason why alcohol leads to depression is due to the destruction of vitamins C and B vitamins which are needed to transmit brain pulses. Alcohol also depletes zinc, vitamin A and protein. Therefore, to minimize the dangerous effects of alcohol, it is necessary to take extra amounts of the nutrients that protect and repair nerve damage caused by alcohol.

The next article includes a questionnaire to determine your biochemical reaction to alcohol.

For further information, read the download: Reduce Your Alcohol Craving

Doug Setter holds a Bachelor's of Food and Nutrition. He has served as a paratrooper and U. N. Peacekeeper, has completed 5 full marathons and climbed Mt. Rainier. He held a welterweight kick-boxing title at age 40. He consults clients in alcohol reduction, stomach-flattening, kick-boxing and nutrition. He is the author of Stomach Flattening, Reduce Your Alcohol Craving and One Less Victim. Visit his website: http://www.2ndwindbodyscience.com

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