Reducing the Risks of Drinking Alcohol

Reducing the Risks of Drinking Alcohol

  • When a man consumes five or more drinks, or a woman consumes four or more drinks within 2-3 hours, the short-term effects of such binge drinking can range from mild hangover symptoms to life-threatening central nervous system dysfunction, electrolyte imbalance and death.
  • While no nutritional intervention can eliminate the health hazards associated with long-term alcohol overconsumption, this protocol is intended to provide strategies that may minimize hangovers arising from isolated instances of alcohol overindulgence. Inflammation, altered immune function, and oxidative damage are likely to be key contributors to hangovers.
  • Clove bud extract, N-acetylcysteine and glutathione may facilitate alcohol detox and help support systems disturbed by short-term alcohol consumption.
  • Nicotinamide riboside. Nicotinamide riboside is a precursor to NAD+, which is necessary for many metabolic processes. Depletion of NAD+ in alcohol metabolism, resulting in a lower NAD+/NADH ratio, has been suggested to be a contributing factor in alcohol toxicity.
  • Vitamin E and selenium. One animal study showed vitamin E prevented oxidative stress and glutathione depletion after acute alcohol exposure, and this effect was enhanced by treatment together with a form of selenium.
    • Other factors that may help reduce hangovers are: drinking slowly and in moderation, eating helps reduce the absorption of alcohol. Black tea stimulates the enzyme that breaks down acetaldehyde, while green tea promotes the breakdown of alcohol. Drinking water may reduce the rate or how much alcohol is ingested, while carbonated water may encourage the breakdown of acetaldehyde. Do not smoke as this might also exasperate the hangover effect on the body.

    This article is an excerpt of the protocol by Dr Maureen Williams as posted by Life Extension.

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