The first time I had two pints of beer in my late teens I was horribly sick. Now I can drink two pints of beer without feeling any ill effects.What is the mechanism by which our bodies become tolerant to alcohol, or indeed other drugs, all of which have a smaller and smaller effect with regular use?After all, I am consuming exactly the same amount of poison which made me ill 30 years ago - why doesn't my body just do what it did back then?Rob Howe, Gomersal, West Yorkshire, UK(Image: KAPSA, stock.xchng)
In agreement with what Phil Manning and some subsequent posters have said, after more than six months without alcohol during chemotherapy, I happily returned to drinking a glass or two of red wine with dinner one night and woke up with a hangover of nearly unimaginable proportions.My oncologist informed me that this is not uncommon after abstaining from alcohol and suggested I increase my tolerance by having a half-glass or less at meals a couple of times a week to upregulate the appropriate liver enzymes. After about two months of gradually increasing doses, I was back to my "usual" tolerance and able to drink two or three glasses of wine or pints of beer at a meal with no significant ill effects the next day.
I like to go on the massive lash pretty much every day, but always like to get 8 hours sleep in between sessions.I often find that I struggle to get the early morning "livener" in but once I've downed a couple I'm off and running.Is this also due to abstinence during the 8-hour sleeping period?
The true answer is that you brain, after you begin drinking in your youth realizes that you a dimwit and that there is nothing it can do to stop you. Thus, it simply stops rejecting the poison, and even enjoys it itself! This is not a joke - just an easy way to describe a biological phenom.
The moral? If you wanna get maximally drunk with minimal resources-drink irregularly. I have however two questions to those who posted on the mechanisms of getting drunk.First, you mentioned that some medicines are processed with alcohol and if you trash the liver with both of them, you can cause damage. I knew you're not supposed to drink alcohol with antibiotics, but I didn't know about the paracetamol. What other general medicines fall in that group?And also, if you happen to drink for example a glass or two of wine, how damaging that would be to your liver? From my experience, I get dizzy when I'm on antibiotics from just a glass of wine (I know, I know, it happened only once or twice)-yeah, if you wonder on the quantity-I'm a female. My second question-you said that alcohol inhibits glutamate. Is this related to the monosodium glutamate that is added to different products? Does it mean that after getting drunk I will find the soup tasting differently? I'm very curious on that and I'm going to test it tonight if chance allow, but still, am I right? And could someone explains the glutamates and what they do? I'm very curious.http://tothefuturewithlove.blogspot.com
It seems strange to me that some people never manage to develop tolerance to alcohol yet others do. I have friends who are lifelong boozers who always get drunk after a certain amount, I envy them, because the amount I need to feel drunk is probably life-threatening. I think the brain is at work t a certain extent, because if drinking alone the beer buzz is much delayed, yet iof drinking with friends and having a laugh, the beer buzz arrives earlier.