A Cure For Alcoholism?
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Is There a Nutritional Cure for Alcoholism?

There is a theory that alcoholism is caused by a craving for the nutrients that are in natural fermented products but destroyed by commercial alcohol production. So, paradoxically, the theory is that the nutritional cure for alcholism is to drink normal amounts of real ale or other naturally fermented beverage (and foods). It's only a theory because, unfortunately, it's one of the "forbidden experiments". You can't give a recovered alcoholic any kind of alcohol to see if they can tolerate it. However, there was one woman who asked an online nutrition group if there were any alcohol in kombucha, as her recovered alcoholic husband liked the kombucha she brewed and was even getting an alcoholic buzz from it but it was not triggering any desire to have more than normal amounts. It is very likely to assume that real ale will not send a recovered alcoholic back to an uncontrollable compulsion to drink more, but it is an assumption or decision that everyone has to make for themselves.

Sally Fallon in her book "Nourishing Traditions" says:
"We offer the theory that the craving for both alcohol and soft drinks stems from an ancient collective memory of the kind of lacto-fermented beverages still found in traditional societies. These beverages give a lift to the tired body by supplying mineral ions depleted through perspiration and contribute to easy and thorough assimilation of our food by supplying lactobacilli, lactic-acid and enzymes."

A former alcoholic, now dry, wrote to me to tell me that he had tried to drink alcohol in moderation to see if he could return to a normal lifestyle, but failed. He then went on to say that he drank kombucha. Kombucha contains small amounts of alcohol. I believe that this is because alcohol made naturally will not send someone with problems with alcohol back into alcohol dependency.

Kombucha, kefir and kvass all have trace amounts of alcohol. If there is an objection to giving homebrewed ale to an alcolholic, those could at least supply the nutrients without the large quantity of alcohol.

Why Alcohol is a Vital Nutrient
Full-array alcohol is a natural, living product. Every cell in your body makes alcohol.We couldn't live without it. It's how the cell gets energy, and the endocrine system uses the alcohol to synthesize hormones. But alcohol made by living cells is full-array and alive. It has all the component parts needed for the body to use it. Commercial alcohol is dead. That's what aging does. It makes it stale, rancid, putrid. They throw away all the good parts and leave only the dead alcohol, which may as well have been made in a chemistry lab, it's so sterile.Not only is it not good for your body to use, but in order to process it, it has to deplete your other resources.

Alcohol slows the formation of plaque, is an anti inflammatory, improves's your body's response to insulin.
Alcoholic fermented drinks are a very revered part of most traditional cultures. There are many rich communal traditions centered around alcohol and even the altered mental state it can causes.

Alcohol and children
Ben Franklin said he drank ale for breakfast as a child. The idea of not giving weak fermented beverages to children is a fairly modern one. As far as I can tell, it started about 1900, which is also the time when, by an amazing coincidence, the force-carbonated commercial soda industry began.

Slightly alcoholic fermented beverages are also a very traditional drink. Kefir, water kefir, kombucha (0.5-1.5% alcohol according to wikipedia), corn beer and small beer have all been daily drinks in different cultures throughout history. In moderate amounts like the amounts in these drinks, even when drunk daily, alcohol is just a nutrient molecule like any other flavor compound in other foods. To get the equivalent amount of alcohol in a can of lager you would need to drink 24-48 oz of kefir or 30-90 oz of kombucha - in the amount of time it would take to drink one beer. Most of us just aren't doing that.

I certainly don't advocate giving your children hard liquor or even something as alcholic as lager beer I personally am not concerned about the amount of alcohol in mixed yeast/bacteria fermentations like kombucha and kefir. If you are really worried, then use whey to ferment your ginger ale.

Alcohol is an essential nutrient. If we do not ingest alcohol in our food, our bodies will manufacture it for us. We cannot function without it. Real ale, when drunk soon after brewing,  contains B and C vitamins, complete protein (from the brewers' yeast) and the microbes our digestive system needs to help us digest our food.

Real, raw-brewed ale is a live, fresh food. It contains as much vitamin C as orange juice. And, like orange juice, it will lose its vitamins as it gets older. Put real ale in the fridge as soon as it has carbonated and then drink it as soon as possible to get the most nutrition out of it.

Why then, if this food is, or was,  so nourishing, and people have lived on it for thousands of years, do people become addicted to it to the point of letting it destroy their lives?

Real ale is good food. Commercial beer is the drug that is derived from it.

One theory is that alcoholics crave the nutrients that should be in alcohol but have been destroyed by the processes of commercial brewing. As this theory goes, their bodies sense the tiny amounts of these nutrients in the commercial alcohol and are driven to take in more. If you've ever been on a diet, you may be familiar with the process by which our bodies seem to take over and make us ingest food that our minds tell us we shouldn't have.

When you drink commercial, denatured alcohol, not only are you missing the nutrients that should be in it, but your body must draw on those nutrients from its other resources in order to process the alcohol. The more you drink, the more deficient you become in the nutrients that ought to accompany alcohol, making you crave alcohol all the more.

I believe that if alcoholics drank real ale, they would just stop being "alcoholics" once their bodies had gotten all the nutrients from it that were missing in commercial alcohol. Unfortunately, there have never been any studies to test this theory, and, given the power of the commercial brewing industry, I doubt there ever will be.

I cannot tell you, therefore, that it is OK for recovered alcoholics to drink real ale, as it would not be ethical, but if you are in the position of being the main food provider for someone who is an alcoholic and who has no intention or desire to stop drinking, you could make real ale and provide the alcoholic with it and, at the very least, save money over what he or she would buy commercially, and provide some valuable nutrients to the person in the process. Whether the person will drink less or not when supplied with real ale remains to be seen, but, if they're going to be drinking anyway, there is no reason not to give it a try.

It has been suggested that dandelion tea given to alcoholics will help alleviate some of the health conditions associated with alcoholism.

Please e-mail me if you have any experience giving real ale to a compulsive drinker and what happened afterwards.

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Results: So far, I have heard from several former alcoholics who say they are able to drink and enjoy kombucha with its alcoholic content and it does not make them want more alcohol.
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adding raw egg to hot liquid || adjust alcohol || airlock || alcoholism || ale || antibiotics questions || apples || arthritis || avatars || balaclava || beans and rice || beets || bone broth || book suggestions ||  bread beer || bread kvass || brew by bottle || brine pickling for beginners || cabbage water || cancer || carrot cake || casserole || chocolate || cholesterol || chutney || clay || cleaning stuff || coffee || coloring drawings || coloring pages || condiments || container gardening || cookware || corn || cosmetics || cream cheese || cream of wheat || culturing milk and cream || cure alcoholism? || dandelions || dehydrating || depression era living || dmso || "e. coli infections" || eat dirt || eating less || ebook for sale || edible leaves and flowers || eggs || elderberry syrup || EM || evolution || evolution for children || exercise || fast food || fermented malt tea || fermented sun tea || fish, how to filet || fish head soup || fizzy drink || flour || flu || food allergies || food circle || frugal healthy eating || fungus in body || grains || grain-free || green tomatoes || gruit ale || hard iced tea || healthy eating || heartburn and indigestion || home remedies || how to not get sick || how to publish on kindle || ice cream || instant NT || japonica quince, identifying || kefir whey || kelp || kimchi & sauerkraut || kombucha || kvass || lard || lemon pickles || lemon pudding || lifestyle || liver || liver loaf || living on less || lunchmeat || make animated gif || make whey || magnesium || magnesium diy || magnesium oxide || magnesium sulfate diy || mead || mincemeat || minerals || mold || moldy lemon uses || msg || mustard plaster || my drawings || near beer || oneil's shebeen || pekmez || penicillin diy || pesticides || physic garden || pickles || pie crust || plums || POGs || poor richard's ale || pork pie || preserving eggs || quince cheese || quince curd || quince honey || quince jam || quince soda || quince syrup || radiation exposure || raw beer || raw corn beer || raw fermented fish || raw milk || re-downloading a kindle book || roots beer || salsa || seafood || search natural health sites || search this site || separating egg yolk and white || seven day ale || shoes made of junk || small beer || snacks || soda pop || song of ninkasi || soughism || soup || sourdough beer || sourdough bread || spores (breathing in mold) || sprouting || substitutions || sugar syrup || supplements || survivalism || tea || timeline || tree oils || umeboshi || using frozen || using unset jam || vegetables || vertigo || vitamin C || water || way to lose weight || wheat grass beer || wild food || wild yeast harvesting || wine || yeast starter || yogurt