Alcoholic Beverages
A fermented alcoholic beverage is not a chemically synthesized drug or formulated drink but rather a natural product with a long history. It is created through the process of food preservation through yeast fermentation. When sugar in food is metabolized by yeast, sugar is converted into alcohol and carbon dioxide. In turn, food can be preserved by depletion of sugar/nutrients as well as the anti-microbial functions of alcohol and carbon dioxide.
Alcoholic beverages are mostly of plant origin. Sugar in grapes, fruit or honey are fermented to make wine, fruit wine or mead respectively. Starch in grains or other resources must first be converted to fermentable sugar. Sugar then is fermented to beer from barley, bourbon from corn or sake from rice. In addition, animal originated alcoholic beverages can be made like Koumiss from mare or cow’s milk. Distillation is another way to further preserve food or alcoholic beverages. Brandy, whisky or spirits are among some examples.
A significant compound found in fermented alcoholic beverages is ethanol (C2H5OH). It functions to stimulate excretion of gastric juices, increase the appetite, excite the central nervous system, intensify the heart beat, enlarge arterial ducts and enhance respiration. When alcohol is consumed, its 7 Kcal food energy is mostly dissipated as body heat. Moderate consumption of alcohol may be a pleasant element of entertaining for relaxing or for stimulating the appetite. However, excess consumption of alcohol may lead to serious consequences of an uncontrollable state of body and mind. It may also lead to harmful health effects and addiction. Responsible alcohol consumption is required.
Throughout history alcohol has been highly welcomed to provide a warming sensation and to separate the mind from the harsh realities of life. History shows that alcohol has played an indispensable role in early religions. Alcohol consumption provided an abnormal or “high” state that contrasted greatly with the daily routine. It solidified a common identity among members in communities and was thought to aid in communicating with supernatural gods. Excess consumption was well recognized among early people. Accordingly, alcohol was treated diversely in many religions: there is no ban of alcohol in the Ten Commandments, alcohol is banned in the Five Orders of Buddhism, there are no restrictions in Shintoism, and so on. In alcohol-allowing religions, alcohol has played an important part in rituals, ceremonies or activities.
In addition to religious control, feudal lords or monasteries imposed the restriction of alcoholic beverage making and drinking by ordinary people for taxation and social orders. Alcohol was allowed to be consumed only on special occasions. Once industrialization took place, restriction of alcohol consumption eased dramatically. Alcohol consumption became commonplace and was accessible to everyone without restriction. Because of long suppressed alcohol consumption in history, ordinary people tend to go for excess consumption which likely leads to harmful effects on the body and mind. It may be the right time for us to recognize the good qualities of alcohol and practice responsible alcohol consumption. We would be wise to moderately consume alcoholic beverages for the purpose of refreshing ourselves in our busy, routine-filled days and to experience the enjoyment of proper food pairing and a better quality of life.