I had been thinking lately that alcoholism has been a serious health and social problem all around the world, affecting Aborigines, Eskimos, Native Americans, Mongols, Russians etc. – then I suddenly realised that I hadn’t heard of any cases of alcoholism from Africa.

It turns out that alcoholism is a huge problem in Africa.

In Uganda, alcohol consumption per person exceeds that in both Australia and Germany.
A baby in South Africa has a 12% chance of having fetal alcohol syndrome, as against 0.8% in the USA.
Despite average alcohol consumption per capita being only half of Europe’s, a WHO report found Africa to have the highest rate of binge drinking in the world at 25%.
African countries with recognised major alcoholism problems include Kenya, Zambia, Zimbabwe, Nigeria, South Africa, Botswana, the Democratic Republic of Congo and Uganda.

Alcohol was widely consumed in pre-colonial Africa and is closely bound up with ceremonies from births and deaths to marriage in many cultures. The coming of European rule saw many fermented drinks outlawed at the same time as imported distilled liquor was introduced.

Illegal home-brewed liquor in Africa seems to be the greatest culprit. The World Health Organisation believes that more than half of the alcohol consumed in sub-Saharan Africa is illegal. In Uganda is “an illegally made rotgut and a winning formula of booze made from bananas”. Ugandan “waragi” is a substitute for gin. Nigerian palm-wine is called ‘Crazy Man in the Bottle’. Zimbabwe has “scud”. The Democratic Republic of Congo has ‘Kasiki’ (I Regret). Kenya has ‘Jet-5’ which contains stolen aircraft fuel. Also in Kenya, a Guinness is 120 shillings but a half glass of kumi-kumi is 10 shillings, and that’s 40 per cent alcohol. For the illegally brewed kumi-kumi, or chang’aa, the name literally means “kill me quick”.

mollwollfumble said:

I had been thinking lately that alcoholism has been a serious health and social problem all around the world, affecting Aborigines, Eskimos, Native Americans, Mongols, Russians etc. – then I suddenly realised that I hadn’t heard of any cases of alcoholism from Africa.

It turns out that alcoholism is a huge problem in Africa.

In Uganda, alcohol consumption per person exceeds that in both Australia and Germany.
A baby in South Africa has a 12% chance of having fetal alcohol syndrome, as against 0.8% in the USA.
Despite average alcohol consumption per capita being only half of Europe’s, a WHO report found Africa to have the highest rate of binge drinking in the world at 25%.
African countries with recognised major alcoholism problems include Kenya, Zambia, Zimbabwe, Nigeria, South Africa, Botswana, the Democratic Republic of Congo and Uganda.

Alcohol was widely consumed in pre-colonial Africa and is closely bound up with ceremonies from births and deaths to marriage in many cultures. The coming of European rule saw many fermented drinks outlawed at the same time as imported distilled liquor was introduced.

Illegal home-brewed liquor in Africa seems to be the greatest culprit. The World Health Organisation believes that more than half of the alcohol consumed in sub-Saharan Africa is illegal. In Uganda is “an illegally made rotgut and a winning formula of booze made from bananas”. Ugandan “waragi” is a substitute for gin. Nigerian palm-wine is called ‘Crazy Man in the Bottle’. Zimbabwe has “scud”. The Democratic Republic of Congo has ‘Kasiki’ (I Regret). Kenya has ‘Jet-5’ which contains stolen aircraft fuel. Also in Kenya, a Guinness is 120 shillings but a half glass of kumi-kumi is 10 shillings, and that’s 40 per cent alcohol. For the illegally brewed kumi-kumi, or chang’aa, the name literally means “kill me quick”.

if it wasn’t booze it would be something else

funny enough I think that islam bans drinking booze so in theory it would be non Islamic communities that suffer most

mollwollfumble said:

I had been thinking lately that alcoholism has been a serious health and social problem all around the world, affecting Aborigines, Eskimos, Native Americans, Mongols, Russians etc. – then I suddenly realised that I hadn’t heard of any cases of alcoholism from Africa.

It turns out that alcoholism is a huge problem in Africa.

In Uganda, alcohol consumption per person exceeds that in both Australia and Germany.
A baby in South Africa has a 12% chance of having fetal alcohol syndrome, as against 0.8% in the USA.
Despite average alcohol consumption per capita being only half of Europe’s, a WHO report found Africa to have the highest rate of binge drinking in the world at 25%.
African countries with recognised major alcoholism problems include Kenya, Zambia, Zimbabwe, Nigeria, South Africa, Botswana, the Democratic Republic of Congo and Uganda.

Alcohol was widely consumed in pre-colonial Africa and is closely bound up with ceremonies from births and deaths to marriage in many cultures. The coming of European rule saw many fermented drinks outlawed at the same time as imported distilled liquor was introduced.

Illegal home-brewed liquor in Africa seems to be the greatest culprit. The World Health Organisation believes that more than half of the alcohol consumed in sub-Saharan Africa is illegal. In Uganda is “an illegally made rotgut and a winning formula of booze made from bananas”. Ugandan “waragi” is a substitute for gin. Nigerian palm-wine is called ‘Crazy Man in the Bottle’. Zimbabwe has “scud”. The Democratic Republic of Congo has ‘Kasiki’ (I Regret). Kenya has ‘Jet-5’ which contains stolen aircraft fuel. Also in Kenya, a Guinness is 120 shillings but a half glass of kumi-kumi is 10 shillings, and that’s 40 per cent alcohol. For the illegally brewed kumi-kumi, or chang’aa, the name literally means “kill me quick”.

Yea, I hadn’t heard of things once, then wow, things.

One of the civilized worlds ‘gifts’, good for sterilizing and rocket fuel, provides a wonderful chemical lobotomy too if overindulged, transient and recoverable from initially. Apparently it improves drinking fluids somehow. Seriously overindulged you can destroy a good liver. Makes for good drivers of motorvehicles too, contributes to domestic bliss all over the world, and helps babies and children get off to a good start in life.

What I like are the scenes in TV series and movies, you know there’s a wine-sipping lady with the elegant glass, and the body posture and setting is such that there’s some status and civility about the glass, its content, and magically the person drinking whatever brings it all together and you know I want to be there with her and pour her the next drink, make the lady happy. In fact if I could be the drink i’d be half way there.

Anyway drunkeness is fun, it’s liberating, I’ve done it a few times, got really fucken smashed, talked (more than usual) shit, were very expert and knowledgable, in fact my social competencies were magically amplified by alcohol, my IQ were raised, and I dance cool too when intoxicated.

Oh, and there’s the cool stories about the stuff you did when you were drunk, if you don’t remember good chance someone else does, and there’s the licence and diminished responsibility.

I’d say it’s more civilizing than petrol sniffing, but alcohol injures and kills more people.

Anyway, Africa…..

Alcohol effects people’s emotional intelligence

The more people drink the less control they have

But are most people aware of their emotions to start with

They have to be aware of their emotions to be able to control them

And there are around 72 + known emotions

And the human body has around 60 + chemicals

Alcohol is foreign to the body, there are no alcohol receptors in the brain

CrazyNeutrino said:

Alcohol effects people’s emotional intelligence

The more people drink the less control they have

But are most people aware of their emotions to start with

They have to be aware of their emotions to be able to control them

And there are around 72 + known emotions

And the human body has around 60 + chemicals

Alcohol is foreign to the body, there are no alcohol receptors in the brain

Every living human body continuously produces ethanol (beverage alcohol) 24/7. It’s called endogenous ethanol production. Human life does not exist without the presence of alcohol.

Microorganisms in our digestive system constantly convert sugar into carbon dioxide gas and ethanol. The quantity of alcohol produced depends on our diet, but can reach about an ounce of “pure” alcohol per day. That’s equivalent to almost two alcoholic drinks: two beers, two glasses of wine, or two shots of whiskey.

Peak Warming Man said:

CrazyNeutrino said:

Alcohol effects people’s emotional intelligence

The more people drink the less control they have

But are most people aware of their emotions to start with

They have to be aware of their emotions to be able to control them

And there are around 72 + known emotions

And the human body has around 60 + chemicals

Alcohol is foreign to the body, there are no alcohol receptors in the brain

Every living human body continuously produces ethanol (beverage alcohol) 24/7. It’s called endogenous ethanol production. Human life does not exist without the presence of alcohol.

Microorganisms in our digestive system constantly convert sugar into carbon dioxide gas and ethanol. The quantity of alcohol produced depends on our diet, but can reach about an ounce of “pure” alcohol per day. That’s equivalent to almost two alcoholic drinks: two beers, two glasses of wine, or two shots of whiskey.

Are all alcohols the same though?

Peak Warming Man said:

CrazyNeutrino said:

Alcohol effects people’s emotional intelligence

The more people drink the less control they have

But are most people aware of their emotions to start with

They have to be aware of their emotions to be able to control them

And there are around 72 + known emotions

And the human body has around 60 + chemicals

Alcohol is foreign to the body, there are no alcohol receptors in the brain

Every living human body continuously produces ethanol (beverage alcohol) 24/7. It’s called endogenous ethanol production. Human life does not exist without the presence of alcohol.

Microorganisms in our digestive system constantly convert sugar into carbon dioxide gas and ethanol. The quantity of alcohol produced depends on our diet, but can reach about an ounce of “pure” alcohol per day. That’s equivalent to almost two alcoholic drinks: two beers, two glasses of wine, or two shots of whiskey.

I did read somewhere that there are no alcohol receptors in the brain

If the human body produces alcohol, then why dont we get drunk?

Whats going on?

Alcohol affects the brain’s neurons in several ways. It alters their membranes as well as their ion channels, enzymes, and receptors. Alcohol also binds directly to the receptors for acetylcholine, serotonin, GABA, and the NMDA receptors for glutamate.

http://thebrain.mcgill.ca/flash/i/i_03/i_03_m/i_03_m_par/i_03_m_par_alcool.html

Way back, a long way back, maybe ten-thousand years(?), I can’t recall exactly, drinks involving grapes maybe, were kept in containers, stored this way, and of water containing pathogens there was the benefit that they did not survive or would not breed, and whatever were in the containers underwent natural fermentation, which might be limited to about 3% alcohol by volume, but in practice likely were considerably less.

Later, there was distillation, and mass production, and marketing.

Alcohol is very diffusely acting on the human body, and the brain.

Drinking has been in Africa for since forever. Livingstone described waiting outside kings kraals waiting for week long drinking sessions to end so he could seek his permissions.

AwesomeO said:

Drinking has been in Africa for since forever. Livingstone described waiting outside kings kraals waiting for week long drinking sessions to end so he could seek his permissions.

Elephants get drunk on fermented berries. A bull elephant with a hangover is not something you want to meet.

Tamb said:

Elephants get drunk on fermented berries. A bull elephant with a hangover is not something you want to meet.

we used to see rainbow lorikeets drunk on fermented nectar from flowers.

They’d sit on their backsides under the shrubs, feet and legs out in front of them like little kids, looking quite dizzy.

We’d keep an eye on them so cats etc. didn’t interfere, and, after a while, they’d recover and fly off.

Bubblecar said:

Alcohol affects the brain’s neurons in several ways. It alters their membranes as well as their ion channels, enzymes, and receptors. Alcohol also binds directly to the receptors for acetylcholine, serotonin, GABA, and the NMDA receptors for glutamate.

http://thebrain.mcgill.ca/flash/i/i_03/i_03_m/i_03_m_par/i_03_m_par_alcool.html

Ok

I was wrong about alcohol being foreign to the human body

Tamb said:

AwesomeO said:

Drinking has been in Africa for since forever. Livingstone described waiting outside kings kraals waiting for week long drinking sessions to end so he could seek his permissions.

Elephants get drunk on fermented berries. A bull elephant with a hangover is not something you want to meet.

Pretty sure the berry thing is a myth.

Bubblecar said:

Alcohol affects the brain’s neurons in several ways. It alters their membranes as well as their ion channels, enzymes, and receptors. Alcohol also binds directly to the receptors for acetylcholine, serotonin, GABA, and the NMDA receptors for glutamate.

http://thebrain.mcgill.ca/flash/i/i_03/i_03_m/i_03_m_par/i_03_m_par_alcool.html

GABA GABA Hey.

>I was wrong about alcohol being foreign to the human body

It is true of certain concentrations in drinks and per body weight as a consequence, because the higher concentration drinks only happened in the last however many centuries…..didn’t exist in nature previously.

poikilotherm said:

Tamb said:

AwesomeO said:

Drinking has been in Africa for since forever. Livingstone described waiting outside kings kraals waiting for week long drinking sessions to end so he could seek his permissions.

Elephants get drunk on fermented berries. A bull elephant with a hangover is not something you want to meet.

Pretty sure the berry thing is a myth.

There’s a big difference between rotten & fermented.
Maybe the ellie I met in Kenya was just naturally bad tempered & not hung over.

The berry thing may be a myth, but it’s no myth that, with the right kind of yeast, just about anything with sugar in it can be made to ferment, as many brewers of ‘jungle juice’ in prisons and other isolated circumstances can attest.

For years, Bundaberg had a ‘tropical winery’ which made booze out of anything and everything that resembled fruit, and, i suspect, a few things which didn’t. I tasted a lot of their stuff, and i’m fairly sure that a good proportion of it contravened the Hague and Geneva conventions.

If you wanted something extraordinary in alcohol, you couldn’t go ast Wembley Gin, which was distilled in Enfield NSW.

We used to keep a bottle of it just for ‘instructional’ purposes. It lasted a long time, as no-one ever asked for a second one.

One person described it as ‘violence in a bottle’.

captain_spalding said:

If you wanted something extraordinary in alcohol, you couldn’t go ast Wembley Gin, which was distilled in Enfield NSW.

We used to keep a bottle of it just for ‘instructional’ purposes. It lasted a long time, as no-one ever asked for a second one.

One person described it as ‘violence in a bottle’.

We had vodka like that in Russia in 1981.

captain_spalding said:

We’d keep an eye on them so cats etc. didn’t interfere, and, after a while, they’d recover and fly off.

Hopefully they didn’t get RBTd on the way home.

Geography

If alcohol is naturally occurring that must mean that violence that comes from it is naturall too

captain_spalding said:

One person described it as ‘violence in a bottle’.

Sounds like the home made ouzo I had once.

Divine Angel said:

captain_spalding said:

One person described it as ‘violence in a bottle’.

Sounds like the home made ouzo I had once.

Try the poor mans ouzo – Raki/ Arak

http://en.wikipedia.org/wiki/History_of_alcoholic_beverages

“Purposeful production of alcoholic beverages is common in many cultures and often reflects their cultural and religious peculiarities as much as their geographical and sociological conditions.

Discovery of late Stone Age jugs suggest that intentionally fermented beverages existed at least as early as the Neolithic period (cir. 10,000 BC)………

……Chemical analysis of traces absorbed and preserved of ancient pottery jars from the neolithic village of Jiahu in the Henan province of northern China revealed residue left behind by the alcoholic beverages they had once contained. According to a study published in the Proceedings of the National Academy of Sciences, chemical analysis of the residue confirmed that a fermented drink made of grape and hawthorn fruit wine, honey mead and rice beer was being produced in 7000–5600 BC (McGovern et al., 2005; McGovern 2009). The results of this analysis were published in December 2004. This is approximately the time when barley beer and grape wine were beginning to be made in the Middle East.

Wine’s first appearance dates from 6000 BC in Georgia. Evidence of alcoholic beverages has also been found dating from 3150 BC in ancient Egypt, 3000 BC in Babylon, 2000 BC in pre-Hispanic Mexico, and 1500 BC in Sudan.

Recipes have been found on clay tablets and art in Mesopotamia that show people using straws to drink beer from large vats and pots.

The Hindu ayurvedic texts describe both the beneficial effects of alcoholic beverages and the consequences of intoxication and alcoholic diseases…..”

from that wiki page…..

“Unlike the traditions in Europe and the Middle East, China abandoned the production of grape wine before the advent of writing and, under the Han, abandoned beer in favor of huangjiu and other forms of rice wine. These naturally fermented to a strength of about 20% ABV;…”

Apologies for the nothing-to-do-with-Africa …..i’m done now

http://en.wikipedia.org/wiki/Alcohol

“In chemistry, an alcohol is an organic compound in which the hydroxyl functional group (-O H) is bound to a saturated carbon atom. …….

……..Ethanol’s toxicity is largely caused by its primary metabolite, acetaldehyde (systematically ethanal) and secondary metabolite, acetic acid. All primary alcohols are broken down into aldehydes then to carboxylic acids whose toxicities are similar to acetaldehyde and acetic acid. Metabolite toxicity is reduced in rats fed N-acetylcysteine and thiamine.

Tertiary alcohols cannot be metabolized into aldehydes and as a result they cause no hangover or toxicity through this mechanism.

Some secondary and tertiary alcohols are less poisonous than ethanol because the liver is unable to metabolize them into toxic by-products. This makes them more suitable for recreational and medicinal use as the chronic harms are lower. Ethchlorvynol and tert-Amyl alcohol are good examples of tertiary alcohols which saw both medicinal and recreational use.

Other alcohols are substantially more poisonous than ethanol, partly because they take much longer to be metabolized and partly because their metabolism produces substances that are even more toxic. Methanol (wood alcohol), for instance, is oxidized to formaldehyde and then to the poisonous formic acid in the liver by alcohol dehydrogenase and formaldehyde dehydrogenase enzymes, respectively; accumulation of formic acid can lead to blindness or death. Likewise, poisoning due to other alcohols such as ethylene glycol or diethylene glycol are due to their metabolites, which are also produced by alcohol dehydrogenase.

Methanol itself, while poisonous (LD50 5628 mg/kg, oral, rat), has a much weaker sedative effect than ethanol.

Isopropyl alcohol is oxidized to form acetone by alcohol dehydrogenase in the liver but has occasionally been abused by alcoholics, leading to a range of adverse health effects.”