DEFINING CONSUMPTION
Introduction
Alcohol is a colloquial term of beverage that is used to refer to a family of a substance having, in a particular joint group of hydrogen, carbon, and oxygen atom, which are arranged in the same manner. The only difference occurs in the number of carbon atoms and associated hydrogen atoms. The number of carbons atom each alcohol has determined the name to be given to it; for instance, ethanol has only two carbon atoms. Widely it is well known that alcohol is not only a beverage but also a drug. Being a drug when ingested alcohol has predictable and specific physiological effects on the body. However, according to the world health organization (WHO), the language used to discuss effects of alcohol to the body does not reflect the real effects therefore after reading the loosening grip handbook of alcohol written by jean Kinney on chapter 3 the real effects of alcohol to the human body are as discussed below.
First, in terms of the digestive system, alcohol is an irritant that it has a burning sensation as it goes down through the alimentary canal. The alcohol positively promotes the flow of gastric juice in the stomach; therefore, a glass of wine is recommended before dinner. It promotes digestion by ‘priming’ the stomach for food. However, with intoxicating amounts, alcohol can cause digestion stops. Additionally, acute use of alcohol results in minor effects on the circulatory system; when moderate amounts are taken in since alcohol is a vasodilator, the vessel near the skin surface will expand, accounting for the warm sensation and flushing the skin which is accompanied by drinking of more water. The body heat is lost due to the feeling warmth by this mechanism alcohol will likely further cool off the body.
Moreover, the liver is susceptible to alcohol. One significant role of the liver is to maintain a proper blood sugar level, which is the brain cell’s energy source. The presence of alcohol in the body leads the liver to devote its role to metabolizing it, interfering with the usual liver role of maintaining a continuous blood sugar supply. When one had inadequate diet or when one has been in a state of starvation for 2 to 3 days the glucose which is typically stored in the liver in the form of glycogen is no longer present thus the liver is capable of undergoing the process of gluconeogenesis whereby nutrients such as proteins are converted to glucose. The presence of alcohol prohibits this complicated maneuver resulting in hypoglycemic states where there is below-normal blood sugar concentration, and the brain is improperly nourished. Some of the symptoms of hypoglycemia include hunger, headache, sweating tremor, and nervousness. In severe cases, a coma is likely to occur.
In summary, just as any other drug consuming large doses within a concise period, alcohol may be fatal, leading to loss of consciousness, progressive respiratory depression, coma, and death. The amount of food in the stomach when one is consuming alcohol has significant ramifications since it determines the rate at which the bloodstream absorbs the alcohol. High rates of absorptions result in a feeling of intoxication, and it is caused by drinking on an empty stomach; thus, the presence of food in the stomach slows the absorption rate.