Should we consider mandatory graphic warning labels on bottles of booze? Our science reporter Tom Blackwell reviewed various Canadian discussions of the idea in these pages yesterday, suggesting that it is being looked at behind the scenes by addiction researchers. Labels with colour images of diseased esophagi on liquor labels would, of course, mimic the approach Canada has already taken toward cigarettes. So, well, why not? They say if you have a hammer, everything looks like a nail: by a similar token, if your field is addiction, no doubt everything that has addictive qualities looks like an unsolved problem.
But there is one very obvious way in which liquor is not like cigarettes: scientists are reasonably sure that light drinking has positive public-health consequences. If you don’t believe me, you can look up articles like the one I have in front of me here from a 2013 issue of Annals of Oncology: its title is “Light Drinking Has Positive Public Health Consequences.” As a layman I obviously can’t be certain I have summarized this editorial correctly, but you’ll have to trust me.
Colby Cosh, “The real problem with liquor warning labels — there’s such a thing as good drinking”, National Post, 2015-12-17.
December 29, 2015
QotD: The health benefits of moderate drinking
December 26, 2015
Moderate drinking and statistical health outcomes
Aaron Carroll debunks some myths about booze and health:
Over the past year, I’ve tried to clear up a lot of the misconceptions on food and drink: about salt, artificial sweeteners, among others, even water.
Now let me take on alcohol: wine, beer and cocktails. Although I have written about the dangerous effects of alcohol abuse and misuse, that doesn’t mean it’s always bad. A part of many complex and delicious adult beverages, alcohol is linked to a number of health benefits in medical studies.
That doesn’t mean the studies provide only good news, either, or that the evidence in its favor is a slam dunk. You won’t be surprised to hear that, once again, my watchword — moderation — applies.
Research into how alcohol consumption affects health has been going on for a long time. A 1990 prospective cohort study included results of more than 275,000 men followed since 1959. Compared with those who never drank alcohol, those who consumed one to two drinks a day had a significantly reduced mortality rate from both coronary heart disease and “all causes.” Those who consumed three or more drinks a day still had a lower risk of death from coronary heart disease, but had a higher mortality rate over all.
A 2004 study came to similar conclusions. It followed about 6,600 men and 8,000 women for five years and found that compared with those who drank about one drink a day on average, those who didn’t drink at all and those who drank more than two drinks a day had higher rates of death. Results like these have been consistent across a number of studies in different populations. Even studies published in the journal Alcoholism: Clinical and Experimental Research agree that moderate drinking seems to be associated with a decreased risk of death over all.
However, alcohol seems to have different effects on different diseases. Almost all of the major benefits of drinking are seen in cardiovascular illnesses. In fact, with men, even consumption of a surprisingly large amount can seem protective.
November 24, 2015
Soviet military drinking in Afghanistan
Mark Galeotti on what happened when you combine the legendary appetite for alcohol of soldiers with the ramshackle repression of the Soviet system:
Soldiers love to drink. Russians love to drink. No wonder that Russian soldiers can be amongst the hardest-core boozers around. If anything, this was even more the case in Soviet times when the very difficulties of getting hold of booze acted as a spur to the ingenuity for which Russians are also rightly known. The same guys who could fix a tank engine with sticky tape or make the world’s toughest rifle were formidable and innovative in their quest for a drink.
Being assigned to the ground crew on a MiG-25 interceptor, for example, was a good gig. The supersonic fighter was nicknamed gastronom — delicatessen — because its nose-mounted radar and generator were cooled by more than 200 liters of water/methanol mix, which is a ghastly brew, but as a base not much more ghastly than the murderous samogon homebrew many Soviets turned to, especially during Mikhail Gorbachev’s well-meant but ill-thought-through anti-alcohol campaign. The usual rule of thumb was a single shot a day. Any more, and your chances of going blind were good.
As it should now be clear to you, dear reader, Soviet soldiers were not that discriminating when sourcing their sauce. When I was interviewing veterans of the Soviet–Afghan War for my doctorate, many and horrifying were the accounts of parties fueled by aftershave, rosewater, and rubbing alcohol. The military hierarchy denied the enlisted men legal access to drink, yet fighting a high-stress and — in the early years, at least — officially unacknowledged war, they were nothing if not committed to the quest.
November 15, 2015
Do Australians sound drunk to you?
Lester Haines on how and when the distinctive “Strine” accent originated:
Australians’ distinctive accent – known affectionately as “Strine” – was formed in the country’s early history by drunken settlers’ “alcoholic slur”.
This shock claim, we hasten to add, comes from Down Under publication The Age, which explains:
The Australian alphabet cocktail was spiked by alcohol. Our forefathers regularly got drunk together and through their frequent interactions unknowingly added an alcoholic slur to our national speech patterns.
For the past two centuries, from generation to generation, drunken Aussie-speak continues to be taught by sober parents to their children.
The paper reckons that not only do Aussies speak at “just two thirds capacity – with one third of our articulator muscles always sedentary as if lying on the couch”, but they also ditch entire letters and play slow and loose with vowels.
It elaborates:
Missing consonants can include missing “t”s (Impordant), “l”s (Austraya) and “s”s (yesh), while many of our vowels are lazily transformed into other vowels, especially “a”s to “e”s (stending) and “i”s (New South Wyles) and “i”s to “oi”s (noight).
The upshot of this total disregard for clear English is that our Antipodean cousins are poor communicators and lack rhetorical skills, something which could cost the Australian economy “billions of dollars”, as The Age audaciously quantifies it.
November 8, 2015
Who are the drunkest NFL fans? Come on down, Buffalo Bills fans!
A breathalyzer company conducted a study to determine who are the drunkest fanbases in the NFL, and Buffalo turned in the highest overall score:
Click to see the full-size map at CBSSports.com
Apparently, losing does drive fans to drinking, at least according to a recent study done by BACtrack.
The Breathalyzer company spent the past six weeks anonymously collecting BAC samples and what they found is that Bills fans really, really, really like to drink.
According to the study, Bills fans had an average blood-alcohol level of .076 through the first seven weeks of the NFL season, which was the highest among all NFL fan bases.
If you’re wondering how BACtrack was able to hunt down the BAC level of random fans, they didn’t. The samples came to them.
The company used anonymous samples sent in by fans who were using the BACTrack app on their phone, an app that works as a Breathalyzer.
The company then collected data on Sundays between Sept. 13 and Oct. 25 to try and accurately gauge how much fans were drinking. Only samples sent in between 6 a.m. on Sunday and 5:59 a.m. on Monday counted toward the study.
The data was only collected from geographic locations that were hosting NFL games during the first seven weeks of the season.
There were probably plenty of flaws in the study, but based on what I’ve seen from Bills fans, it’s not surprising they’re No. 1.
I find it amusing that the NFC North’s drunk fan index exactly matches the teams’ relative standings right now, with Green Bay fans the most sober (at 0.042), followed by Vikings fans (0.046), then Bears fans (0.054), and finally Detroit fans (who definitely have reason to be drinking more this season) at 0.069.
QotD: Small bits of French revenge
But [the German] is no gourmet. French cooks and French prices are not the rule at his restaurant. His beer or his inexpensive native white wine he prefers to the most costly clarets or champagnes. And, indeed, it is well for him he does; for one is inclined to think that every time a French grower sells a bottle of wine to a German hotel- or shop-keeper, Sedan is rankling in his mind. It is a foolish revenge, seeing that it is not the German who as a rule drinks it; the punishment falls upon some innocent travelling Englishman. Maybe, however, the French dealer remembers also Waterloo, and feels that in any event he scores.
Jerome K. Jerome, Three Men on the Bummel, 1914.
October 31, 2015
The chemistry of cider
At Compound Interest, a look at the making of cider:
On a hot summer’s day, the cool, refreshing taste of cider is hard to beat. But what are the chemicals behind this flavour?
Before we look at the chemistry, let’s briefly discuss how cider is made. Obviously, it starts with the apples being picked from the tree. The type of apples is, of course, a major factor in the taste of the finished cider. Bittersweet cider apples are low on acidity, but high on tannins, whilst sharp apples are the opposite. Sweet apples, meanwhile, are low in both departments, whilst bittersharp apples are high in both.
Once the apples have been picked, they’re left to mature for a time before then being scratted, or ground down, into a pulp. The pulp produced by this process is known as pomace. This pomace is then pressed to squeeze out all of the juice, which is collected into either vats or casks. At this point, it is then slowly fermented, and yeasts convert the natural sugars in the apples into alcohol. These yeasts can be the natural yeasts present in the apples, or yeasts that are added specifically for fermentation.
After fermentation is complete, the cider will often be left to mature for several months. At this point, extra sugar is sometimes added to the cider to allow fermentation to continue, and produce a small amount of carbon dioxide to carbonate the cider. However, commercially carbonation is often primarily accomplished via direct injection of carbon dioxide. In the manufacture of some ciders, they may be blended with other, older ciders, to ensure consistency of taste or to alter the flavour.
Click to see full-sized infographic at Compound Interest.
October 25, 2015
Small talk in pubs
David Warren admits he’s not welcome at a few local drinking establishments nowadays:
There are at least two tables, within pubs in the Greater Parkdale Area, where, notwithstanding I was once quite welcome, I am not today. Some think this is because of my opinions, which are those of a rightwing fanatic and religious nutjob. But no: it is because I am willing to express them. This is a form of incontinence, one might argue; and like other forms, it may accord with increasing age. Yet I do not think that silence is invariably golden.
To hear me tell it — and whom else were you expecting, gentle reader? — it goes like this. In years past, I would sit quietly and ignore nonsense, especially political nonsense, spoken by my fellow imbibers. I can still do this. Many of the most ludicrous remarks, on any passing issue, are not actually opinions of the speaker. He simply echoes or parrots the views of the media and his own social class. I’ve been absorbing this “background music” for years; why revolt now? The noise is anyway not arguments but gestures.
Say, “Stephen Harper,” and watch the eyeballs roll. Say, “George Bush,” and still, ditto. Say “Richard Nixon,” however, and you don’t get much of a rise any more, for memories out there are short, very short.
(A Czech buddy, in the olden days, once performed this experiment in a pub. “I just love that Richard Nixon!” he declared, in his thick, Slavic accent, loud enough to afflict the Yankee draft-dodgers at the next table, who’d been prattling about Watergate too long. “Gives those liberals heart attacks,” he added. … Some bottle-tossing followed from that, and we were all banned together, so ended up as friends.)
On the other hand say, “Barack Obama,” and they will focus like attentive puppies. Or, “Justin Trudeau” to the ladies, to make them coo.
It is a simple Pavlovian trick, and might be done in reverse in a rightwing bar, except, there are no rightwing bars in big cities.
Yet everyone knows there are rightwing people, even in Greater Parkdale. And they are welcome anywhere they want to buy a pint, the more if they’re buying for the whole table. The one condition is that they must keep their “divisive” opinions to themselves.
September 29, 2015
Universities, alcohol, women, and consent
At Simple Justice, Scott Greenfield includes a poster from Southeast Missouri State University that nicely summarizes both the institutional infantilization of university students and the current double standard on booze and consent rules:
There is universal agreement that any female (though not male) who has passed out is incapable of giving consent to sex. But as the spectrum of reaction to alcohol or drugs comes closer to the sober end, it becomes increasingly problematic. The word used to describe a woman who cannot consent is “incapacitation.”
What is incapacitation? That’s impossible to say. It usually described by either specific instances of conduct (“if she’s puking her guts out, that means she’s incapacitated”), which offers no guidance when she’s not puking her guts out, or when she’s done puking her guts out, or before she’s puking her guts out.
The underlying rationale is that a woman who is so drunk that she cannot formulate knowing, intentional and voluntary consent, cannot consent to sex. This is a dubious standard, as the incapacity to consent doesn’t mean she would not consent, but that she cannot consent.
To put this in context, consider a person who fully consents, enthusiastically desires to engage in conduct, but wasn’t specifically asked beforehand. This person can truthfully assert that it was non-consensual under the Affirmative Consent standard, because she never overtly expressed consent.* The objective standard is not met, although the subjective standard is fully met.
The problem is reminiscent of drunk driving, which was determined by the objective inability to perform the tasks necessary to safely drive a car before the law turned to Blood Alcohol Content as a proxy, an inadequate measure but a convenient one for law enforcement to prove. Sexual incapacitation suffers from a lack of definition and no objective basis.
What is clear about incapacitation is that it’s not when there is “liquor in the cup,” or when “she has touched alcohol,” any more than it would be a crime for her to thereafter get behind the wheel of a car. Yet, the notion that any alcohol (or drugs, which don’t seem to find their way onto posters or flyers as much) per se vitiates consent is spreading and being used as the hard and fast line.
July 30, 2015
If you listen to their music, why not drink their hooch?
At Boing Boing, David Pescovitz alerts us that The Pogues have lent their name to a new irish whiskey:
Celtic punk bank The Pogues have launched a signature brand of Irish whiskey. Made by West Cork Distillers, “it’s said to be Ireland’s highest malt-containing blended Irish whiskey, with 50% grain and 50% single malt liquid.”
The Pogues’ singer Shane MacGowan is well known for his adoration of alcohol. According to his memoir, A Drink With Shane MacGowan, he started at age five with two nightly pints of Guinness given to him by his parents, and never really stopped.
July 23, 2015
QotD: Lifestyle choices
The brother-in-law of a friend of mine died recently. He was 76, a good age considering his lifestyle. He had spent many years from morning till night sitting in a corner with his Spanish red wine, smoking and watching television. It was not a way of life that attracted me, but it was his choice and he stuck to it with a fine determination.
No doubt if he had followed doctors’ orders from the moment he first came to their attention (he had suffered, not surprisingly, a progression of serious illnesses) he would have survived a few years more. Clearly he did not think the bargain a good one: twenty years of abstinence for an extra four years, shall we say, of boredom. In a way I admired him for his utter rejection of what most people would consider common sense. A world ruled by common sense would be intolerable in its smug dullness.
The other admirable thing about the deceased was that he would have never claimed, never have dreamed of claiming, that his mode of life was anything but his own choice; he was responsible for its consequences, up to and including his death. He had made his bed, in fact his deathbed, and he was content to lie in it.
Theodore Dalrymple, “Warning: May Cause Lawsuits”, Taki’s Magazine, 2014-07-30.
June 15, 2015
QotD: The modern Alcoholics Anonymous
I picked the wrong year to quit drinking.
If you’ve never been to an old-school AA meeting, imagine Vince Lombardi’s locker room if he’d been coaching Pilgrims with Tourette’s: a spartan, Quaker-meeting setup, all bootstrapping, no bullshit. A newcomer dumb enough to whine about their “feelings” gets ordered to scrub out the coffee urn by a gruff “old timer.”
That’s not what I slunk into in 1992, by which time then-faddish PBS fixture John “Finding Your Inner Child” Bradshaw had accidentally turned Alcoholics Anonymous into a New Age unicorn-and-rainbows therapeutic weep-fest that would’ve disgusted Greatest Generation founders Bill W. and Dr. Bob, who probably kept their fedoras on in the gutter.
Some meetings even served decaf.
Believe me: “Low self-esteem” is not your typical boozehound’s problem. Then again, about half the people I met in “the rooms” weren’t even alcoholics, just neurotics too cheap to get real therapy.
Remember, it was the 1990s, the era of The X-Files and Oprah at her tabloid low: at every 12-Step meeting, you’d meet “survivors of ritualistic Satanic abuse” and “recovered memory victims” and alien abductees and even “starseeds,” the self-proclaimed spawn of spacemen who’ve been sent to Earth to…do something or other. (Luckily the latter two never came to blows.)
There were so many “multiple personalities” at some meetings, we were probably breaking fire codes without knowing it.
And I lived in Boystown, so lots of the real drunks were gay, bi, trannies, lesbians of convenience, and even “two-spirited” (AKA gay Indians).
Despite all this, I never drank after my first meeting (ODAAT), worked the Steps, got a new job, and ten years later, I looked around at all the people who still hadn’t and thought, “I didn’t get sober so I could spend the rest of my life with these losers.”
It took me a decade to notice that none of the 12 Steps is “Go to meetings.” So I stopped. I couldn’t take the crazies. In retrospect, I was the crazy one for thinking I was rid of them.
Kathy Shaidle, “My Otherkin Headmate is a Two-Spirited Starseed!”, Taki’s Magazine, 2013-03-05.
June 4, 2015
Life is too short for you to drink bad wine
To help you avoid drinking bad wine, Amy Otto identifies the three most common causes of wine being unpleasant to drink:
You’ve scanned the wine list to find the perfect match. A few catch your eye. A nice Russian River Valley pinot noir, a Stags Leap District cabernet, or perhaps a New World Sangiovese. What’s not to love?
Your waiter presents the bottle to your table. You nod in approval. The wine is poured; you lean into your glass hoping to catch the lovely aroma, and instead your nose crinkles and puzzlement sets in. The glass is emitting an odor that reminds you of when it rained on that pile of newspapers you were going to recycle. It seemed like the perfect choice. How did this happen?
Despite a winemaker’s best efforts, occasionally you will run into a wine that is flawed. That’s why you try the wine before you commit to the bottle.
A good restaurant won’t object to taking back a bottle that has a clear flaw — that’s what you need to do when you taste the sample from the freshly opened bottle. You’re not trying to determine whether you like the wine, but you are given the opportunity to discover whether the wine has a flaw. Don’t be the asshole who sends back a perfectly good bottle of wine to impress your date or your business associate (and yes, I’ve seen it happen).
May 30, 2015
The chemistry of gin
Compound Interest looks at the chemical make-up of gin:
Click to see full-size graphic
For the fifth in the ‘Alcohol Chemistry’ series, we turn to gin. As with other types of alcohol, there are a huge number of different chemical compounds present, but it’s possible to identify a range of significant chemical contributors to its aroma & flavour. Here, we take a look at those compounds and where they come from.
Gin is a spirit that we’ve been making for centuries; although Franciscus Sylvius, a Dutch physician and scientist, is often credited with its discovery in the 17th century, references to gin (or genever as it was also known) exist as far back as the 13th century. Sylvius originally conceived it as an concoction for the treatment of kidney and bladder problems, but its popularity as a recreational drink later soared.
Its popularity in England was spurred by heavy government duties on imported spirits, as well as the fact that gin production was not required to be licensed. This growth in popularity was also accompanied by a gradual decline in its reputation, however, with it being blamed for a range of issues, from social problems such as public drunkenness, to increases in death rates. Gin’s reputation has since largely recovered, although some references to these associations still survive in English parlance – ‘Mother’s Ruin’ is still a widely known alternative name for the spirit.
May 10, 2015
Boozing “properly” during the Great War
At War on the Rocks, Jake Hall talks about the pervasive inflence of intoxication during the First World War:
The assassination of Archduke Franz Ferdinand is often regarded as the proverbial match in the tinderbox where World War I is concerned. The imperial-nationalist tensions surrounding Austria-Hungary’s waning empire, tensions which inspired the assassination and ensuing conflict, were frankly unwarranted, considering the swill these regions were, and still are, trying to pass off as potable spirits. Then again, what’s a tragic war of global scope without tragically misguided motivations at the start? One contributing factor to the war-primed Europe of 1914 sounds oddly familiar. Disenfranchised youth of marginalized states resorting to suicidal violence. It’s easy to see how the seven agents of Ferdinand’s assassination could be lining up to enlist in ISIS today. Youthful, “angsty,” and driven by an unhinged sense of importance and righteousness, it was a 19 year old, Gavrilo Princip, who carried out the clumsy assassination on the streets of Sarajevo. After a failed bombing attempt, failed suicide attempt, and a major security lapse by Ferdinand’s guards, the conspirators succeeded in gunning down the Archduke and Duchess almost by chance. With that act the Serbian nationalists, on a quest for south Slavic unification, killed a couple that were by many accounts lovely people, and started the July Crisis that led to the Great War.
The conflict that followed became the then-largest mobilization of military force ever, until the rematch 21 years later. HG Wells was the first to declare WWI the “war to end war,” and though that designation had contemporary critics, it quickly became a motto for the hostilities. A war to end war seems like an occasion for a drink, no? If it doesn’t, you’ve either never had a drink or you’ve never had a soul. In any case, what follows is an account of which powers were most benevolent during the war, measured chiefly by the alcohol rations secured and distributed to their soldiers. It presumes that the men fighting in the trenches on all sides had drawn short straws in life, and the side most willing to allow a little buzz on the front line exhibited a little humanity.
[…]
So how does all this play out in the end? France occupied the role of major supplier to all sides drinking needs. The Germans made large gains at the start of the war, and enabled rear-echelon troops to frequent taverns in their newly conquered territories. Couple that privilege with their substantial liquor rations, and the German rank-and-file were well situated for some time. Ultimately, the British naval blockade started affecting German supplies, which directly cut into their drinking. When the Allies reversed Germany’s advances and ended the war, they virtually ensured the Germans would only be drinking regret and resentment for nearly two decades. The French military was also generous with its rations where allies were concerned, attempting in a small way to soften the hard line the British and American citizens and leadership held with regard to their troops’ drinking. Russia incurred the mother of all hangovers when it finally stopped drowning itself in vodka for a minute, and basically played the role of your friend who passes out at the bar. Final outcome? À votre santé, France.
