WHY THE CRAVINGS?

Craving certain substances is not a matter of corrupt morals or weak wills. It is often a series of learned behaviors and body chemistry.[i] Something as simple as genetic background can predict potential alcohol problems. For example, people with a Middle Eastern background have been using alcohol for over 2,000 years. In stark contrast, some groups of people, such as the Inuit or Eskimos, have been exposed to alcohol and refined starches for less than 100 years. Their bodies have not had thousands of years to adapt to a substance that is largely foreign to them. (Before you write me off as a racist, read on.)

Some people may lack a certain enzyme (such as acetaldehyde dehydrogenase) to break down the harmful effects of alcohol. Others can process large amounts of alcohol without (immediate) ill effects. As the saying goes, “One man’s flesh is another man’s poison.” Alcoholics physically process alcohol differently than non-alcoholics.

HOW THE BODY BREAKS DOWN ALCOHOL[ii]

The alcoholic’s system converts alcohol to acetaldehyde twice as fast as a non-alcoholic and then is twice as slow to process acetaldehyde into acetic acid (vinegar). The alcoholic gets a happy “high” feeling faster than the non-alcoholic, but retains the poisonous by-product (acetaldehyde) longer.

Therefore, alcoholism tends to be higher than average among some ethnic groups such as the Irish and American Indians. These groups of people tend to have high amounts of enzymes that produce acetaldehyde and low amounts of enzymes that destroy acetaldehyde.

Certain medical conditions can also influence the tendency toward alcohol (and cravings for cigarettes or sugar). Researcher Joan Mathews Larson explains that most alcoholic patients also suffer from the following medical conditions:[iii]

  • Vitamin/mineral deficiency
  • hypothyroidism
  • hypoglycemia
  • Food and chemical allergies.
  • Candida-related complex

Generally speaking and from my own personal experience, a sick body will tend to crave alcohol, tobacco and sugar more than a healthy body.

NON-ALCOHOLIC CHEMISTRY

Someone who drinks normally or has a non-alcoholic chemistry you will tend to get drunk quickly. Their bodies will also quickly process alcohol to get it out of their bodies.

ALCOHOLIC CHEMISTRY

The THIQ/ADH alcoholic chemistry makes the drinker feel very good when drinking alcohol. I witnessed this condition during my younger “party” years. I was once having several drinks with a fellow oilman while playing a reflex game on the computer. The more I drank, the slower my reflexes. The more my friend drank, the faster his reflexes became. This was not just my imagination, as the computer recorded our response times. My drinking partner was actually getting faster the longer he played and drank.

The next of the alcoholic types are those who are allergy addict. (My previous situation.)
Allergic reactions go beyond drunkenness. They can cause hives, diarrhea, headaches, and mood swings. Usually, the first experience with alcohol (or food), the person will feel sick. Unfortunately, they can be trained to “waste not, drink and eat what is cheap and convenient” or adjust to what their peers eat and drink. Consequently, their bodies learn to adapt.

The body often reacts to allergic substances by protecting it against pain with its own natural narcotics: endorphins. Alcohol or food substance, such as sugar or chocolate, often causes a feeling of euphoria when the body is really defending against poison. This often makes the allergic person feel good initially (as a good adrenaline rush often does). But, when defense mechanisms slow down and the body tries to eliminate the offending substance, the person may experience withdrawal symptoms of fatigue, confusion, and mild depression. Instead of letting the “poison” wash away, the fastest relief is with more offending allergic foods. For example, during a bout of hay fever, I actually got temporary relief from eating small amounts of wheat-based bread.

Alcohol acts this way with the allergic alcoholic biochemical type. Withdrawals (hangovers) can be painful, so drinking more will postpone the pain. Almost the same thing happens with tobacco and sugar.

To minimize the damage of alcohol, you need to slow down its absorption and quickly rebuild the body with nutrients and rest. Sometimes a drink of alcohol will bring a boost of energy. These are just the adrenaline glands trying to fight a poison in the body. This adrenaline “buzz” may feel rushed, but it is burning through the body’s energy reserves. After the high wears off, in most drinkers, there is a drop in energy. Often the drinker will need another boost and will take another drink. During the hangover stage, the drinker will often crave sweets. This is usually due to dehydration and low blood sugar. Without replenishing nutrients and resting, the body falls into exhaustion and sometimes depression.

The reason alcohol leads to depression is due to the destruction of vitamins C and B, which are necessary to transmit brain pulses. Alcohol also depletes zinc, vitamin A, and protein. Therefore, to minimize the dangerous effects of alcohol, it is necessary to take additional amounts of the nutrients that protect and repair nerve damage caused by alcohol.

The following article includes a quiz to determine your biochemical reaction to alcohol.

For more information, read the download: Reduce Your Craving for Alcohol