91–100 of 263 posts
I honestly wonder whether people would drink alcohol if there weren't intoxicating effects. What I mean is, does anyone really believe that alcohol is pleasant to drink or is that purely a trick of the mind/body to get you to satisfy the craving?
Something to sober you up if you're already drunk would be amazing, but I don't think this will do that
> Something to sober you up if you're already drunk would be amazing ... But it's the fun of alcohol! What'd be amazing would be something that really works against the headaches and/or prevent vomiting. Basically something for the next day or even the next two days (when you get old, if you party too hard it can take two days to feel good again: I hate it so at 50 I very rarely party hard anymore: maybe once a year)…
I honestly wonder whether people would drink alcohol if there weren't intoxicating effects. What I mean is, does anyone really believe that alcohol is pleasant to drink or is that purely a trick of the mind/body to get you to satisfy the craving?
Fermentation, distillation, and aging can all create unique and incredibly rich flavors that may be very compelling on their own or as complements to other flavors in food and drink. Perhaps you haven't tried very many and haven't run into any you like, but they're sure out there. From a culinary perspective, it's no accident that wines and beers and spirits represent enormous industries around the world and have don…
Your point about variety is good but, again playing devil's advocate, maybe that's necessary to keep drinking socially acceptable and sustain the illusion that there's more to it than just addiction?
The most convincing argument though is that we do enjoy the flavors of fermented things that aren't intoxicating.
I honestly don't "get" why someone would use this? It doesn't reverse intoxication, and it doesn't prevent alcohol from entering the bloodstream. I get that alcoholic drinks taste better than their non-alcoholic counterparts (frozen margaritas are so much better than slush puppies,) but this won't prevent the buzz / intoxication.
Something to sober you up if you're already drunk would be amazing, but I don't think this will do that
Dihydromyricetin[1] can accomplish this remarkably effectively. It's available on Amazon. Also works great for hangovers. [1] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3292407/
I honestly wonder whether people would drink alcohol if there weren't intoxicating effects. What I mean is, does anyone really believe that alcohol is pleasant to drink or is that purely a trick of the mind/body to get you to satisfy the craving?
> In the future, people who take the gel could reduce the harmful and intoxicating effects of alcohol. I understand harm reduction but what is the point of reducing the intoxicating effects of alcohol? What's the point?
There's many occasions where I don't want to drink, but not doing so can make things uncomfortable. It's unfortunate, but there's lots of occasions where abstaining can make other people uncomfortable, or cause them to give you a hard time, or any number of other things. I would love to be able to take something that allows me drink but with none of the side effects, just to avoid potential uncomfortable situations.…
People don't care as much if/what others drink as you think.
I honestly wonder whether people would drink alcohol if there weren't intoxicating effects. What I mean is, does anyone really believe that alcohol is pleasant to drink or is that purely a trick of the mind/body to get you to satisfy the craving?
I strongly suspect that, if alcohol was banned, you would see a bigger market for taste-matched "mocktails" with the same sharp, chemical undertones. However, there's no market now because moderate drinkers can just get a drink and people who don't like they taste don't want them.
I honestly wonder whether people would drink alcohol if there weren't intoxicating effects. What I mean is, does anyone really believe that alcohol is pleasant to drink or is that purely a trick of the mind/body to get you to satisfy the craving?
Non-alcoholic beer is an entire product category and popular in the Middle East. Russians have a fermented bread drink called Kvass that is <1% alcohol.
Jim Koch, founder and brewer of Sam Adams, says that he mixes a teaspoon of bakers yeast (not sure which) and yogurt to break down the alcohol before it hits the bloodstream and has been doing it for years if not decades. https://www.npr.org/sections/thesalt/2014/07/10/327854051/al...
edit: ah, I read TFA:
> "Yeast can degrade ethanol," says microbiologist Benjamin Tu of the University of Texas Southwestern Medical Center. "But they love other sugars — glucose, maltose — more. When those sugars are around, the cells turn off the genes needed for alcohol degradation."