What Is The Difference Between Alcohol Made From Corn, Barley, Grain, Rye Or A Beverage Containing Ethyl? | Red Head Oak Barrels | Aging Rum, Whiskey, Bourbon, Tequila, Wine Liquor What Is The Difference Between Alcohol Made From Corn, Barley, Grain, Rye Or A Beverage Containing Ethyl? Posted on February 17, 2013 in Bourbon , Facts About Alcohol , Whiskey It is hard to decipher what the distillers and brewers are advertising. One company will brag about how their spirit is made with corn while another brewer will brag about including grains of paradise into their mash. Most of use just nod our heads in astonished agreement but are secretly wondering what it all means. There is a difference alcoholic beverages that were made from corn, barley, grain, rye or ethyl alcohol. Corn is the base of most whiskeys. In fact, moonshine is made from a mash of corn and bourbon must be made using at least 51% corn according to federal law. When corn is mashed and distilled it produces a colorless liquor with an astonishingly high alcohol content. Moonshiners would stop right there and drink that white lightening straight.

It smells and tastes like rubbing alcohol. Most whiskeys will go through an aging process in a new oak barrel which reduces the alcohol content while infusing the liquor with color and flavor. This is the most recognizable form a whiskey takes. Barley needs to be malted before it is used to make alcohol. The malt creates a foamy mash that has all the ingredients for brewing beer. Barley creates a very thick and flavorful alcohol that can be enjoyed in the form of barley wine; a high alcohol content beer with a thick consistency. Barley is sometimes mixed with corn and other grains in order to add flavor to the spirit. Grain is a generic term for corn, barley or rye, but grain alcohol is a legal term. Any spirit with an alcohol content of 80% or higher is known as grain alcohol. This neutral grain spirit should not be drank without a mixer and it is often added to other spirits as a means to save money in production. Neutral spirits are often added to blended whiskeys to raise the alcohol content as grain alcohol is cheaper than whiskey. Rye is used in Canadian whiskeys and wye whiskeys. It is usually mixed with other grains to achieve a certain flavor.

Rye makes for exceptionally smooth liquor and has a light taste. Whiskeys that contain rye are often referred to as rye whiskey. Ethyl alcohol is a generic term for drinking alcohol. It is another word for neutral grain spirit or grain alcohol. Ehtyl alcohol has antiseptic qualities because the alcohol content is so high that there is very little oxygen in the liquid which kills bacteria. Wine, Beer, and Alcohol About Watch and Favorite Watch Watching this resources will notify you when proposed changes or new versions are created so you can keep track of improvements that have been made. Favorite Favoriting this resource allows you to save it in the “My Resources” tab of your account. There, you can easily access this resource later when you’re ready to customize it or assign it to your students. Wine, Beer, and Alcohol The production of alcohol beverages is a process that involves the active participation of microorganisms, most often yeasts. Learning Objective Explain why microorganisms are used for beer, wine, and sake production. Key Points Yeasts are the main fermentor and alcohol producer in the production of wine, beer and other alcohol drinks. The main yeast species used is Saccharomyces cerevisiae.

It ferments the sugars, coming from different sources, e.g., grapes for wine, barley for beer, to alcohol and carbon dioxide. Both wild and cultivated strains are used. The species or strains used in the fermentation play an important role in giving the final taste properties of the drink. Term Register for FREE to remove ads and unlock more features! Learn more Full Text Humans have been producing alcoholic beverages for thousands of years. The production of alcohol in these drinks is based primarily on yeast fermentation. Yeasts are eukaryotic microorganisms that ferment variety of sugars from different sources into the final products of carbon dioxide and alcohol. Wine production Wine is made from grapes or other fruit. The grapes are first cleaned of leaves and stems and the fruit is crushed into must that is ready for fermentation. The yeasts used for the fermentation grow a film on the fruit or in the environment. These wild strains play an important role in the final properties of the drink. However, cultivated strains of Saccharomyces cerevisiae are often added to improve the consistency of the final product. There are hundreds of commercially available yeast strains for wine fermentation. The white film that covers the grapes contains wild yeasts.

In the fermentation process, energy that is converted to heat is produced as well. It is important to keep the temperature in the fermentation vessel lower than 40ºC to keep the yeasts alive. To improve yeast growth, additional nutrients, like diammonium phosphate, are sometimes added in the fermentation step. When making red wine, there is an additional fermentation step after alcoholic fermentation. Malic acid, naturally present in grape juice, can be converted to lactic acid by lactic acid bacteria naturally found in wineries or added artificially. Beer production Beer is the most consumed alcoholic beverage in the world. It is made most often of malted barley and malted wheat. Sometimes a mixture of starch sources can be used, such as rice. Unmalted maize can be added to the barley or wheat to lower cost. Potatoes, millet and other foods high in starch are used in different places in the world as the primary carbohydrate source. The process of making beer is called brewing. It includes breaking the starch in the grains into a sugary liquid, called wort, and fermenting the sugars in the wort into alcohol and carbon dioxide by yeasts.

Two main species are used in the fermentation process: Saccharomyces cerevisiae (top-fermenting, since it forms foam on top of the wort) and Saccharomyces uvarum (bottom-fermenting). Top-fermenting yeasts are used to produce ale, while bottom-fermenting produce lagers. The temperature used for top-fermenting (15-24ºC) leads to the production of a lot of esters and flavor products that give beer a fruity taste. Hops are added to introduce a bitter taste and to serve as a preservative. Brewer's yeasts are very rich in essential minerals and B vitamins , with the exception of vitamin B12. Beer brewing in modern days is performed by added pure cultures of the desired yeast species to the wort. Additional yeasts species that are used in making beer are Dekkera/Brettanomyces. After the fermentation is finished, the beer is cleared of the yeasts by precipitation or with the use of clearing additives. Other types of alcohol beverages are made by the fermentation activity of microorganisms as well.

A few examples are sake (uses the fungus Aspergillus oryzae to facilitate starch fermentation from rice), brandy, whiskey (both are distilled alcohol), and other alcohol beverages with higher percentage of alcohol compared to wine and beer. Alcohol (Ethanol) Effects, Hazards & Warnings - Drugs.com Alcohol Pricing & Coupons What is alcohol? The term "alcohol" has been synonymous with "spirituous" liquids for the past 300 years. The history of alcohol consumption, along with codes limiting its consumption go back to 1700 B.C. There are four types of alcohol: methyl alcohol, ethyl alcohol, propyl alcohol and butyl alcohol. Ethyl Alcohol, or ethanol (C2H5OH), is the type used in the production of alcoholic beverages. The other three types, methyl, propyl and butyl alcohol, if consumed can result in blindness and death, even in relatively small doses. Alcohol, or ethanol, is the intoxicating agent found in beer, wine and liquor. Alcohol is produced by fermentation of yeast, sugars, and starches.1 Fruits such as grapes, and grains like barley and wheat are most commonly used for wine, beer and liquors.

Other plants, such as the cactus or sugar cane may be used in liquor production. Fourteen grams or about 0.6 fluid ounces of pure alcohol equals one “drink”. Examples of this amount may include one twelve ounce beer (5 percent alcohol), eight to nine ounces of malt liquor (7 percent alcohol), 5 ounces of wine (12 percent alcohol) or 1.5 fluid ounce “shot” of 80 proof liquor (40 percent alcohol). In the U.S., The Federal Uniform Drinking Age Act, signed into law in 1984 raised the minimum drinking age to 21 years. All states now prohibit the purchase of alcohol by youth under the age of 21 years since 1988. It is illegal to sell or buy alcohol for anyone under the age of 21. According to The Office of the Surgeon General, alcohol is used by more young people in the United States than tobacco or illicit drugs, resulting in a serious public health concern.2 Alcohol (Ethanol) Pharmacology Alcohol is a clear, volatile liquid that is highly soluble in water. The absorption of alcohol (ethanol) is decreased by food, especially fatty food. Absorption occurs primarily from the intestine.

Alcohol distributes into body water. Blood-alcohol concentration (BAC) is dependent upon weight and body fat, amount and time frame of alcohol consumption, and food effects. Drinking alcohol over shorter time periods or in larger quantities and on an empty stomach will lead to a higher BAC. BAC is usually expressed in grams per deciliter (g/dL). In all 50 U.S. states, 0.08 g/dL would be equal to 0.08 percent BAC, or the legal limit at which one is no longer allowed to drive. Regulations are more strict in many states for drivers less than 21 years of age. Slideshow Are You An Alcoholic? Drinking Your Life Away Alcohol is metabolized primarily (90 percent) in the liver. The enzyme alcohol dehydrogenase converts alcohol to acetaldehyde, a sympathomimetic toxin often blamed for the ‘hangover’ effect. Acetaldehyde is further metabolized by aldehyde dehydrogenase to acetic acid, and eventually to carbon dioxide and water. Excretion of small amounts of alcohol also occur through the urine, lungs/breath, and sweat.

Alcohol excretion by the lungs constitutes the basis for the Breathalyzer test given by law enforcement who may suspect drinking and driving. Alcohol elevates the inhibitory neurotransmitter GABA (gamma amino butyric acid) and reduces nerves signals along that neuronal pathway. Because of this action, alcohol is known as a central nervous system (CNS) depressant, and lowers both cognitive and physical capacities. Combination with other CNS depressants, such as opiates , barbiturates , or benzodiazepines can have additive and dangerous effects. Health Hazards Due to Alcohol Abuse Long-term alcohol misuse is associated with liver and cardiovascular disease, cancer, and nervous system damage as well as psychiatric problems such as depression, anxiety, and antisocial personality disorder.4 Alcohol, and its consumption can cause a number of marked changes in behavior. Even low doses significantly impair judgment and coordination. In small amounts, it can induce feelings of relaxation and tranquillity, suppress anxiety, and in some, inspire feelings of confidence. However, as the dose is increased, normally beyond six ounces of 100 proof alcohol, the pleasant euphoric feelings begin to give way to feelings of depression.

Intoxication occurs because the liver is unable to metabolize more than one ounce of alcohol every hour. Therefore, when a person consumes more alcohol than the body can metabolize, intoxication occurs. Intoxication can generally last anywhere from one to 12 hours, and the after-effects (“hang-over”) of intoxication can last 24 hours or more. Repeated use of alcohol can lead to increased tolerance that in turn leads to greater amounts required to achieve its desired effects. Once the body develops a dependence to alcohol, a sudden cessation of its intake is likely to produce withdrawal symptoms. Withdrawal symptoms can be life-threatening and include severe anxiety, tremors, hallucinations, and convulsions. Alcohol can be lethal if the amount of alcohol reaches a concentration above 460 milligrams of alcohol per 100 milliliters of blood (0.46 g/dL). Death from respiratory depression can occur with severe alcohol intoxication, and this can be hastened if alcohol is combined with CNS depressant medications. Mixing alcohol with caffeine, either in premixed drinks or by adding liquor to energy drinks has become a common way for younger crowds to consumer alcohol.

With this dangerous combination, drinkers may feel somewhat less intoxicated than if they had consumed alcohol alone. However, they are just as impaired and more likely to take risks. This drinking practice often takes place in and around college campuses. Excessive use of alcohol can lead to alcoholism , or alcohol dependence. There are four cardinal symptoms in alcoholism: craving, loss of control, physical dependence, and tolerance. A clinician is able to diagnose alcoholism based upon a specific set of criteria published by the American Psychiatric Association and the World Health Organization.5 Drinking and driving results in numerous car accidents, injuries, and deaths each year. In 2009, there were over 10,800 crash fatalities with a driver BAC of 0.08 or higher, roughly 32 percent of total traffic fatalities for the year. Of these drivers, fifty-six percent had had a BAC of 0.15 or greater. However, since 1982, alcohol-related fatalities have dropped from 60 percent to 38 percent in 2009.6 Alcoholism is a treatable disease, but is considered a lifelong, chronic illness that requires counseling, support and often medication to control cravings.

Relapses are a common problem for alcoholics. Risks for developing alcoholism include a genetic predisposition and lifestyle practices. Stress, ease of alcohol availability, and peer groups can increase the risk for alcoholism. Extent of Alcohol Use and Abuse The prevalence of alcohol use in the U.S. is widespread. According to the US Department of Health and Human Services 2010 Summary Health Statistics for U.S. Adults from the National Health Interview Survey, the percent of adults 18 years of age and older who were current regular drinkers (at least 12 drinks in the past 12 months) was 50.9 percent. The percent of adults who were current infrequent drinkers (1-11 drinks in the past 12 months) was lower, at 13.6 percent.7 Alcohol use and binge drinking among teens is a major public health concern . In 1999, alcohol use among high school students was reported in 1 out of every 2 students.

In 2009, current alcohol use rates among high school students decreased to 42 percent, with 24 percent reporting episodic heavy or binge drinking.8 In 2009, 10 percent of high school students reported driving during the past 30 days when they had been drinking alcohol. Twenty-eight percent of students reported riding in a car or other vehicle during the past 30 days driven by someone else who had been drinking alcohol.8 Alcohol Use in Pregnancy No amount of alcohol consumption can be considered safe in pregnancy. Alcohol is quickly transferred from the mother’s bloodstream to the fetus by the placenta and umbilical cord. Alcohol can be toxic to the developing baby, not only in the first three months of pregnancy when important organs are developing, but at any time, as brain development continues throughout pregnancy. Damage can also occur early in pregnancy before a woman might know she is pregnant. Although there is no known safe amount of alcohol that a woman can drink, the risk for miscarriage, birth defects, growth retardation and mental defects increase the more alcohol a pregnant woman consumes in one setting and the more frequently she drinks overall.

Women who are planning to become pregnant or who have recently learned they are pregnant should not drink alcohol. It is wise to seek the advice of a health care provider if alcohol cannot be stopped prior to conception and throughout pregnancy. Both the Centers for Disease Control and The U.S. Surgeon Generals Office warn women not to drink during pregnancy. Mothers who drink alcohol excessively during pregnancy may give birth to infants with fetal alcohol spectrum disorders (FASD) or fetal alcohol syndrome (FAS) that can include irreversible physical and mental changes to the baby. FASD may include life-long learning disabilities, poor memory, hyperactivity, poor attention span, speech or language delays and other disorders. FAS may lead to growth retardation, mental disorders, skeletal and facial abnormalities, and heart defects. It is important not to drink at all while pregnant, prior to a planned pregnancy or if effective birth control is not used.9, 10, 11 Beneficial Effects of Alcohol Consumption of small amounts of alcohol are reported to have beneficial cardiovascular health benefits, particularly the consumption of red wine . Red wine contains substances such as resveratrol and flavonoids that have antioxidant properties and may lend cardioprotective effects to the heart.

However, only small amounts of wine or alcohol are suggested to be beneficial. Antioxidants may help prevent heart disease by increasing levels of high density lipoprotein (HDL), or "good" cholesterol and protecting against artery damage. Antioxidants in red wine are called polyphenols and may be protective for heart vessel linings. Resveratrol is a polyphenol that comes from the skins of red grapes. It is also theorized that the beneficial heart effects of red wine might be possible by simply drinking red or purple 100% grape juice or eating red grapes. The cardioprotective effect alcohol may not be restricted to red wine. Some research studies have shown that moderate amounts of all types of alcohol benefit your heart, not just alcohol found in red wine. However, more research is needed. Moderate consumption of alcohol may raise HDL, reduce the formation of blood clots, and help prevent artery damage due to low density lipoprotein (LDL), or “bad” cholesterol. It is not suggested to start drinking for prevention of heart disease. Neither the American Heart Association nor the National Heart, Lung and Blood Institute recommend starting to drink alcohol simply to prevent heart disease.

Alcohol can lead to other health issues and may be addictive. Only moderate drinking is recommended for those that already drink. Moderate drinking is defined as an average of two drinks a day for men and one drink a day for women. A drink is defined as 12 ounces (355 milliliters, or mL) of beer, 5 ounces (148 mL) of wine or 1.5 ounces (44 mL) of 80-proof liquor.12 Treatment Options for Alcohol Abuse and Alcoholism The treatment of alcoholism requires strong family, social and medical support. Treatment for alcohol dependence usually involves a wide array of interventions, including stepped therapy, group support, individual counseling, and medications. Some patients may opt to join Alcoholic Anonymous (AA), a group support organization available for men and women since 1935.

Over 2 million recovered alcoholics in the United States, Canada, and other countries belong to AA.13 Medical treatments for alcohol dependence include three approved oral medications - disulfiram (Antabuse), naltrexone (Depade, Revia) and acamprosate (Campral) - and an injectable long-acting form of naltrexone ( Vivitrol ). Use of these medical treatments may work to help reduce drinking, relapses, and lead to full recovery and abstinence from alcohol. According to one review, naltrexone and acamprosate have strong evidence and are recommended as treatment options for alcohol dependence in conjunction with behavioral therapy. Disulfiram has not been shown to increase abstinence rates or decrease relapse rates or cravings compared with placebo, and it is not recommended for routine use in primary care.14 See also: Your Guide to Alcohol Allergies and Intolerances Your Guide to Alcohol Allergies and Intolerances Search the site Your Guide to Alcohol Allergies and Intolerances When Your Symptoms Are Not Just a Hangover By Victoria Groce Updated September 05, 2016 Do you seem to get sick every time you drink alcohol?

No, not for that reason (a hangover doesn't count). Instead of hangover symptoms , do you experience food allergy symptoms or odd digestive or other physical symptoms after only one or two drinks? If that sounds familiar, you may be dealing with one of the many different types of alcohol allergies and intolerances. While true allergies to ethanol (the type of alcohol found in intoxicating beverages) are rare, alcoholic beverages include a number of ingredients that can cause allergies and intolerances. There's some good news, too. While some of these allergies may require you to quit drinking entirely, there are workarounds for the others. Issues with Gluten and Wheat Gluten, the protein that triggers celiac disease reactions, is found in malted barley, which is used to make beer and some hard ciders (though most ciders are gluten-free ). Some beer also contains wheat (either in addition to or instead of barley). Some alcoholic beverages, on the other hand, are distilled, meaning that they have been condensed and evaporated. Common distilled beverages are sometimes made from wheat, rye, and barley include vodka, whiskey, gin and bourbon. The American Dietetic Association considers distilled spirits safe for people with celiac disease.

However, this is a controversial topic, since many people with celiac or non-celiac gluten sensitivity do report reactions to alcoholic beverages distilled from gluten grains. Little research has been done on the effects of distilled spirits made from wheat on people with wheat allergies, but the European Food Safety Authority considers them safe.Nonetheless, if you feel uncomfortable with the idea of consuming gluten grain-based alcohol, try potato-based or grape-based vodka . It's also possible to find gluten-free whiskey made from sorghum, a gluten-free grain. Because the gluten-free commercial market has grown so much, many manufacturers make alcoholic beverages that are labeled as gluten-free. For example, these beers are made from entirely gluten-free ingredients . Common alcoholic beverages that are naturally gluten-free include wine and most brandies. Most liqueurs and some wine coolers are gluten-free as well, but it's wise to check labels or manufacturer websites for these since there are exceptions. Histamine Intolerance Many foods, including aged cheese and red wine, are high in histamine, the same chemical involved in a number of allergic reactions in the body. Your body has two enzymes that are supposed to break down histamine, but sometimes these enzymes don't work as well as they should.

When this occurs, it can cause a variety of histamine intolerance symptoms, including the so-called "red wine headache." There also is some evidence for histamine being associated with migraines. While red wine is especially high in histamines, all alcoholic beverages are high in histamine. Antihistamines like Benadryl may be somewhat useful in treating histamine intolerance symptoms when they occur, but the best treatment for histamine intolerance is a histamine-free — and, therefore, alcohol-free — diet. Other histamine-rich foods include cured meats, spinach, tomatoes, and fermented foods like kefir. Sulfite Allergies A group of sulfur-containing compounds known as sulfites occur naturally in wine and beer, and they help inhibit the growth of harmful bacteria. Vintners sometimes add additional sulfites to wines as preservatives. In susceptible individuals, sulfites can trigger asthma attacks or even anaphylactic shock . For most sulfite-sensitive people, very low amounts of sulfites do not trigger an asthma attack, but as amounts go up, so do the chances of experiencing a reaction. U.S.

labeling laws require any food with sulfite concentrations greater than 10 parts per million (ppm) to be listed on the label using the term "contains sulfites," and for the vast majority of people, concentrations too low to require this warning don't cause problems. However, if your allergist has alerted you that you may be at risk of anaphylaxis or other systemic reactions due to sulfites, you should avoid all wine. There is no such thing as a truly sulfite-free wine. While organic wines are not allowed to include added sulfites, by law, some do include enough natural sulfites to be problematic for some asthmatic individuals. Yeast Allergies The type of yeast used to ferment alcoholic beverages is a one-celled fungus commonly known as brewer's yeast. The scientific name is Saccharomyces cerevisiae, and it's the same yeast that is used to make bread rise. Allergies to Saccharomyces cerevisiae have been well-documented in medical literature and are most likely to occur in people who have mold allergies.

Brewer's yeast is used in all fermented alcoholic beverages — beer, wine, hard cider, sake, kvass, and other similar beverages — and individuals with yeast allergies should avoid them. There has been very little research done on yeast allergies and distilled spirits. If you are allergic to yeast and would like to make these beverages part of your diet, you should discuss further allergy testing with your allergist. It's important to note that brewer's yeast isn't the same organism as Candida albicans, which some alternative health practitioners have speculated can cause everything from chronic fatigue to depression. While mainstream practitioners agree that Candida albicans can cause acute infections like thrush, most reject the theory that chronic candidiasis is responsible for widespread health problems. Grape Allergies Grape allergies are rare, but they have been identified in medical literature. In addition to wine, individuals with grape allergies will need to avoid armagnac, cognac, ouzo, vermouth, port, champagne, most wine coolers, and packaged martini mixes. Some possible alternatives to wine and grape-based spirits include Japanese plum wine, which has a sweet taste somewhat like Moscato, and Calvados, which is apple brandy.

Corn Allergies and Intolerances To date, the question of whether distilled alcohol made from corn is safe for people with corn allergies (as other distilled grain alcohols appear to be for people with other grain allergies) has received very little attention in peer-reviewed medical literature. A 1999 case study on a patient who had demonstrated corn allergies and anaphylaxis triggered by beer appeared to show that corn-derived distilled alcohol was safe for patients with corn allergies. This case study was cited by the European Food Safety Authority in their position paper stating that distilled alcohol derived from corn was probably safe for patients with corn allergies, especially since scientists could not demonstrate the presence of proteins (the portion of corn that triggers allergic reactions) after the distillation process. But given that the clinical evidence on corn and distilled alcohol is so scant, you may wish to talk to your allergist before adding corn-derived distilled alcohol to your diet. Bourbon is always distilled from corn; other distilled spirits that may be distilled from corn include whiskey, gin, moonshine and, rarely, vodka. People with corn allergies or intolerances should avoid fermented alcohols that are derived from corn.

While some beers are safe — they use non-corn cereal grains, water, yeast, and hops — many are not, and currently, U.S. manufacturers are not required to list ingredients on malt beverages (although some do). Wine is safe for corn allergies and intolerances, but Spanish chicha is another fermented corn-based beverage. One other potential area of concern may be flavorings added to liqueurs or brandies; if full lists of ingredients are unavailable, check manufacturer websites or call customer service before drinking. Sources: Figueredo, Elena, et al. "Beer Induced Anaphylaxis: Identification of Allergens." Allergy. June 1999 54(6): 630-34. 13 June 2007. Gupta, Rita. "The Buzz About Wine and Beer Allergy" Allergy & Asthma Advocate Winter 2006. 4 June 2007. Maintz, Laura and Natalija Novak. "Histamine and Histamine Intolerance." American Journal of Clinical Nutrition. May 2007, 85(5): 1185-96. 4 June 2007.

Airola, K., et al. "Clustered Sensitivity to Fungi: Anaphylactic Reactions Caused by Ingestive Allergy to Yeasts." Annals of Allergy, Asthma, and Immunology. Sep. 2006, 97(3): 294-7. Schad, Susanne G. et al. "Wine Anaphylaxis in a German Patient: IgE-Mediated Allergy Against a Lipid Transfer Protein of Grapes." International Archives of Allergy and Immunology. Feb. 2005 136(2); 159-64. Continue Reading The Ultimate Paleo Guide To Alcohol / Ultimate Paleo Guide By Justin Miller 44 Comments It’s Friday night, and it’s been a long workday. You’re looking to get home as quickly as possible to meet up with some friends, and relax a little. Everybody’s looking forward to grabbing a drink … or two. What do you do? You’ve just started this paleo thing, and are going pretty strong, seeing great results, and feeling great. But you also feel like you’ve been a bit of a hermit, avoiding restaurants and nights out with your pals.

You’re feeling as if you need to take it easy, head out and have a good time, and enjoy the company of some good friends and a few drinks, but you don’t want to ruin the new paleo version of yourself. You have some questions: • What are the best paleo choices for alcohol? • How can you minimize the toxic affects of alcohol? • What is the best way to keep the fat off while enjoying a couple drinks? • Is alcohol even paleo? Those cave people must have got down somehow, right? They must have let their hair down every once in a while, right? Is It Paleo? Do you find yourself asking, “is it paleo?” often? Check out our app: Paleo.io – the ultimate “Is It Paleo?” app Having a few drinks here and there has become much more of a social experience and the chance to bond with friends and family members than just an excuse to down a few, and walk around crooked for a few hours. It’s become a way for us to relax, catch up on personal relationships, and enjoy the company of others. I for one enjoy a drink with my buddies every now and again, and have often wondered how this fits into my paleo lifestyle.

Is alcohol paleo? Long story short? Not really. One of the main tenets of the paleo diet is removing processed foods and toxins from your diet. Alcohol happens to be both a processed food and a toxin. Now, when I say ‘alcohol’, I am talking about the three main types of alcohol: beer, wine, and spirits. Beer: Beer is mostly made from wheat, barley, and hops. That’s a dead give away that this type of alcohol probably isn’t paleo-friendly. Wine: Wine is often considered to be the closet thing we’ve got to paleo-friendly alcohol. There are various organic options – red wine in particular. Because of antioxidants such as resveratrol, which can help prevent damage to blood vessels, lower “bad” cholesterol, and prevent blood clots, when consumed in moderation, red wine is often considered to be a healthy alcoholic option in the paleo community. On the other hand, white wine removes the skin from grapes and tannins, which gives it its lighter color but which also removes the resveratrol.

Both beer and wine go through the process of fermenting sugar and starches most often found in fruits, various plants, coconuts, sometimes rice, and, in the case of beer, wheat and barley. Spirits: Spirits also go through the process of the fermentation of grains, but they also undergo a second process known as distillation. The gluten found in alcohol beverages is a major concern for those that follow the paleo diet, but distillation removes most of this gluten. That said, it doesn’t remove all of this gluten, as shown by the study below. The process of distillation is also responsible for the higher alcohol content of spirits. As we all know, alcohol unleashes a psychological response in our bodies which lowers our inhibitions. Having lowered inhibitions makes it much easier for us to make poor food choices. So, although you might be able to justify what you’re drinking as paleo-friendly, those tortilla chips and salsa? Not so much. Hard Cider: Hard cider is a fermented (awesome!) alcoholic beverage typically made from apples or pears. Has been increasing in popularity over the last few years due to increased awareness of the problems gluten can cause.

As the promotion of gluten-free products and the popularity of the Paleo Diet grows cider as become a popular alternative to beers. Most ciders on the market are naturally gluten free but you’ll want to double-check the label. Also look for preservatives like potassium sorbate and sodium benzoate, both of which have been shown negatively effect immunity. These will easy to see because unlike beer Cider is governed by the FDA which requires it to list ingredients So is cider Paleo? Yup, just be on the lookout for added sugars. When choosing a hard cider look for dry cider as these usually have lower sugar counts. Also remember that it might be Paleo but it still contains calories, so if fat loss is a goal keep it to a drink, ok? If you want to keep an eye on the sugars, check out these great options below: Low Sugar Ciders: Cider is a great paleo-friendly alcohol option (just watch the sugar). You can see our full post dedicated to paleo cider here. To drink or not to drink? That is the question. Studies have demonstrated the health benefits of red wine when it is consumed in moderation.

Aside from that, and the positive social interactions that can come with having a drink (although you could just have water instead), it’s pretty tough for me to justify how consuming any alcoholic drink can be good for anyone. • Alcohol is toxic to the liver. • It’s an addictive drug. • Too much alcohol in your system makes detoxification a high priority. This causes your liver to prioritize detoxification over the uptake of nutrients. • It is hard to burn fat while detoxifying from alcohol consumption. • The liver cannot metabolize alcohol into sugar, which can cause a dip in blood sugar and a rise in blood fats. • As some toxins are not processed, they are stored as fat. • Alcohol is dehydrating, which means that it can affect electrolyte balance. The truth is that the decision to have a drink or not is entirely up to you. But, before deciding whether or not to have one, think about why you are having one. Are you having a drink or two because you had a rough day at the office, your relationship just ended, you’re pissed at a buddy, your kids are giving you a headache, or because everyone else is drinking? These reasons, to me, are just not good enough to justify having an adult beverage.

But, if it’s a special anniversary, or you’re celebrating your daughter’s graduation from college, your best friend’s birthday, or some other very special event, that drink might be more justified. However, at the end of the day, you’re a grown up, and the choice is yours. What if you know you’re having a drink? If you plan on heading out, and grabbing a drink, there are a few things you can do to help reduce the chances of a hangover, to inhibit body fat accumulation, and to keep your blood sugar stable. Keep blood sugar stable by using more paleo-friendly spirits like tequila with soda water, ice, and lemon or lime. Avoid high sugar juices, tonic waters, and mixers. Try this UPG NorCal Margarita recipe. To minimize your chances of developing a hangover, use less toxic alcohols like vodka (made from potato), gin, and tequila, while avoiding beer, wine, and colored spirits like rum. Take 500 mg of vitamin C and 600 mg of Nac-Acetyl Cysteine (NAC) to help lower liver aldehyde, a toxin that your liver creates from alcohol.

Use vitamin B1 or alpha lipoic acid before each drink, and add 4 capsules of activated charcoal after you drink, because these will bind with the byproducts of the alcohol, reducing their effects on your body. Thanks to Dave Asprey for these tips. To minimize any chances of extra fat accumulation, spend the day eating only lean proteins and veggies. As mentioned earlier, your body will be spending an awful lot of time trying to detoxify and metabolize the alcohol in your system, and may not have the time or the energy to process the calories from fats and carbohydrates. Those carbs and fats that are not metabolized get stored in the form of fat. Protein is safe to eat in this case because, for the most part, your body does not store it in the same way. To sum up The decision as to whether or not to have an alcoholic drink is entirely up to you. But really ask yourself what the reasons behind that drink are. If you’re going to drink, stick with 100% agave tequila, 100% organic red and white wine from local sources, and Ciroc vodka, which is made from grapes and not grains.

Avoid colored spirits as they usually contain caramel coloring and fermented grains. Steer clear of beers – even the gluten-free sorghum versions. Instead, opt for ciders like Angry Orchards. Health and wellness shouldn’t take over your life; they should compliment it. If having a drink here and there is something you find beneficial, that’s your call. But if you are going to have a drink, try to stick to more paleo-friendly options, and, of course, stay safe. Download Your FREE Paleo Starter Kit Today! 3-Day Paleo Diet Meal Plan Comprehensive Paleo Diet Shopping List 5 of Our Favorite Paleo Diet Recipes Check your email to download the free resources. There was an error submitting your subscription. Please try again. First Name Email Address We use this field to detect spam bots. If you fill this in, you will be marked as a spammer. I'd like to receive a free 30 day course by email. Send me my paleo starter kit Barley Wine - All About Beer Barley Wine January 1, 2008 By K.

Florian Klemp The status of quality beer has never needed validation among its devotees, but lately there has been a movement afoot to equate beer with wine with respect to class and culinary eminence. The concept of beer as cuisine may cut across many styles today, but barley wine owes its very name—given some three hundred years ago—to this comparison. Dubbed “barley wine” to compete with grape wines from southern environs, they share with vino fortitude, requisite maturation and subtle cask complexity. The commercial moniker was given by venerable brewer Bass, a marketing maneuver giving rough guidelines to contemporary strong beer, spawning imitators and contributing to an American renaissance decades later. Barley wine is often appropriately brewed as a commemorative or annual offering to demonstrate the skill of the artful brewmaster. Classic English and American versions differ, the former showing some refined restraint, the latter more impetuous and rowdy—a neat metaphorical difference. Formidable in both spirit and makeup, barley wine is a perfect nightcap, but also lends itself well to comparative tastings, given its lability over time and the many interpretations.

American brewers’ embrace of barley wine over the past 20 years ensures that anyone can have a soothing goblet or a impressively-stocked cellar at their disposal. Ye Olde vs. Brave New World Barley wine is a vestige of ancient strong ales, but more recently of English parti-gyle brewing that was employed through the 19th century. Parti-gyle is a method whereby successive runnings from the grist are made into separate beers, with the initial one being the strongest. This hodgepodge of beers had an assortment of names, with the strongest going by names such as stock (for blending), old (well-aged) or strong ale. The term barley wine (and malt wine) was noted in historical documents during the 18th century, when brewers tried to curry favor with wine drinkers by hinting at the strength, nutrition and quality of their beer. Whether that strategy worked or not is debatable, as most regions of Europe that are known predominantly for either wine or beer have long been that way, with some crossover of course. This has more to do with climate and agriculture than any sort of class distinction, perceived or otherwise.

With brewing innovations in the early 19th century, brewers moved away from parti-gyle brewing and towards sparged mashes and a single-purpose grist. English brewers had by then perfected brews made primarily from high-quality pale malt. Pale ales and bitters were the most common, but strong beers were often included in the portfolio, barley wines being really just strong versions of pale ales and bitters in many ways. London and Burton were famous for their pale ales, but also strong brews. Records from the mid-19th century specified brews with original gravities identical to modern barley wines. They differed from one another though. London’s were hopped less, attenuated more and were not generally dry-hopped. Burton’s were more heavily-hopped, attenuated less and almost always dry-hopped rather abundantly. Based on this, it is easy to see that the strong ales of Burton are antecedent to today’s barley wines. In fact, the famous Burton brewer, Bass, launched the first beer commercially designated as a barley wine in 1903, Bass No. 1 Barley Wine. Many British brewers followed suit, going so far as to mimic the No. 1 label.

Today, English barley wines are not prevalent, but CAMRA has ensured enough interest to keep the style alive and coveted over the past 30-odd years. Thankfully, American brewers have more than taken up the slack with the verve and independence that has defined the microbrew revolution in the US. The story of Fritz Maytag and the Anchor Brewing Co. in San Francisco is a familiar one. His acquisition of Anchor on the verge of its closing in 1965 is essentially the rebirth of craft beer in America. In 1975, Maytag introduced Anchor’s Old Foghorn barley wine, America’s first. Still one of the most popular and best thirty-some years later, it has been distinctly American from the start, but has much in common with its English forebears in that it is more full-bodied and fruity, and less aggressively hopped than many of its American counterparts. Not to worry, the ubiquitous American barley wine covers a wide spectrum of interpretations, so there is something for everybody, especially hopheads. A Strong Personality A well-crafted strong brew should age well and develop some depth, belying its actually simplicity.

The barley wine brewer can tweak the components to individualize the brew, but the formulation need not be complicated. Barley wines proudly demonstrate their alcoholic strength and may be well-attenuated, but they require a substantial backbone to support it. To that end, English pale ale malt may the best alternative to provide the clean, somewhat lean, malty profile and authenticity that a barley wine deserves. In fact, that is really the only grain necessary, if it is handled deftly. The essential caramel background can be achieved with a prolonged boil, something that a brewer might employ anyhow to realize the desired original gravity. Usually though, the pale malt is buttressed with caramel malt to get the body, flavor and residual sweetness that offset the hops and alcohol. Without that peripheral caramel character, a barley wine would be a thin, alcoholic, unappetizing, lupulinized mess. American two-row barley is a more than capable substitute for English varieties, though it may need a bit more augmentation. To add further profundity, grains like Munich and chocolate malt might be used. Hop choices depend primarily on whether the brewer wants to create an American or English interpretation, has a personal preference for one type or another, or seeks a diverse hop profile.

In any case, hops are used rather liberally, from beginning to end. American brewers usually go heavy on both bittering and late hop additions, with dry-hopping quite common. English barley wine is a little less bitter on average, and lighter on the aromatic additions. Some brewers add hops at many points during the boil to get a continuum of hop goodness. Even German or Czech hops are not off limits to enhance the sensory explosion that is barley wine. Fermentation and, hence, yeast presents something of challenge in brewing barley wine. Foremost, one must be selected that can handle alcohol concentration of at least 9 percent and as much as 12 percent or more. Anything less would result in a syrupy, under-attenuated wort. Barley wine brewers of yore would “walk” their casks of fermenting beer around the brewery to rouse and reawaken the yeast, coaxing the punch-drunk organisms back to work. Yeast can also be selected to produce an estery brew, or not. A favorite American strain leaves little to no footprint in the brew, while other American and English strains offer up fruity, woody, or earthy aromas.

Barley wine changes deliberately, but dramatically, over time, developing some winey, oxidative notes. English barley wines are especially famous for this, given that there is less hop intrusion, and usually a more characterful yeast at work. Some of these, such a J. W. Lees, are delicious after a decade or more. Barley wines range in strength from about 8 to 12 percent ABV, or more in some cases. Color ranges from light copper to amber to ruby. As barley wines are often vintage-dated, it is a unique experience to sample several years running of a particular brand, a vertical tasting. Alternatively, try samples from different breweries, as no beer style is more extensively toyed with. In any case, barley wine has a way of stimulating beery discussion. On the other hand, a trip to the cellar on a private evening might be just what the doctor ordered, especially on a crisp winter’s eve. Anchor Old Foghorn ABV: 8 to 10 Tasting Notes: Proving that Anchor was ahead of its time, Old Foghorn was the first barley wine brewed in America. Modeled after English versions, it nevertheless relies heavily on American ingredients.

Full amber and slightly hazy, it is hopped exclusively with Cascade, including dry-hopping during a period of aging prior to release. Well-balanced, with notes of cherry, apple and caramel in the nose, and a subdued hop aroma. Full-bodied and malty on the palate, with a bittersweet finish coyly hiding the alcohol. Outstanding all around, it is an excellent dessert beer. Sierra Nevada Bigfoot ABV: 9.6 Tasting Notes: A favorite for cellaring, Bigfoot is perhaps the earliest definitive American take on the style. After 20 years of production, it is still beloved. Tawny in color, with a rocky, resilient head. The aroma reeks of classic American hops. Dry-hopped with Centennial, Cascade and Chinook to give that resinous, citrus blast. Somewhat alcoholic and lighter in mouthfeel, but sturdy enough to be creamy and smooth. The soft caramel and faint chocolate presence rounds out the brew with great finesse. J. W.

Lees 2001 Vintage Harvest Ale ABV: 11.5 Tasting Notes: From Manchester, England, Lee's is one of the few English barley wines widely available, often in several vintages. This is what I would imagine a barley wine of decades ago would taste like. Amber and slightly turbid, it is aromatically complex, with notes of sherry, treacle, honey and pear, the cask-aged character being quite evident. Hops are submissive in both the aroma and flavor. Earthy and sweet, but not cloying, and easy to drink despite its 11.5% ABV pop. Flavors of sherry and raisin with a rich finish. It is aged in various whiskey and wine barrels. Great Divide Old Ruffian ABV: 10.2 Tasting Notes: Old Ruffian is brewed in Denver, CO, and to many is the benchmark for the unfettered hop profile that American ales are known for. Pours mahogany and slightly hazed, with a modest, fleeting head. The aroma is an exhilarating explosion of bright hops presenting pine and mandarin orange.

The flavor has caramel candy, malt and spruce, with a chewy mouthfeel. The bittering hops linger in the finish, along with some sweet orange and caramel, and a bit of heat from the alcohol. Remarkable, even by Colorado's lofty standards. K. Florian Klemp K. Florian Klemp is an award-winning homebrewer and general hobbyist who thinks there is no more sublime marriage than that of art and science. Alcoholic Beverages Alcoholic Beverages THE CHEMISTRY OF ALCOHOL There are hundreds of different alcohols. Some are made naturally through fermentation while most that are used industrially are synthesized. Some of the more familiar alcohols include: - ethyl alcohol (ethanol, grain alcohol), the main psychoactive component in all alcoholic beverages; - methyl alcohol (methanol or wood alcohol), a toxic industrial solvent; - isopropyl alcohol (propanol or rubbing alcohol), used in shaving lotion, shellac, antifreeze, antiseptics, and lacquer; - butyl alcohol (butanol), used in many industrial processes (O'Brien, 1991).

Ethyl alcohol, often called "grain alcohol," is the least toxic of the alcohols. Few people drink pure ethyl alcohol because it is too strong and fiery tasting. By convention any beverage with an alcohol content greater than 2% is considered an alcoholic beverage. In addition to ethyl alcohol, alcoholic beverages also include trace amounts of other alcohols, such as amyl, butyl, and propyl alcohol, that result from the production process and storage (e.g., in wooden barrels). These organic alcohols plus other components produced during fermentation are called "congeners." They contribute to the distinctive taste and aroma of alcoholic beverages. Beer and vodka have a relatively low concentration of congeners; aged whiskies and brandy have a relatively high concentration (Lichine, 1990). It is thought that congeners may contribute to the severity of hangovers and other toxic problems of drinking, though it is clear that the main culprit is ethyl alcohol. Alcohol occurs in nature when airborne yeast feeds on the sugars in honey and any watery mishmash of overripe fruit, berries, vegetables, or grain. It then excretes ethyl alcohol and carbon dioxide.

Elephants, bears, and deer as well as birds and insects have been observed in a state of intoxication, exhibiting unsteady and erratic behavior after eating fermented mixtures. TYPES OF ALCOHOLIC BEVERAGES The principle categories of alcoholic beverages are beer, wine, and distilled spirits. When fruits ferment, the product is wine. When grains ferment, beer is produced. Spirits with different concentrations of alcohol can be distilled from fermented barley (whiskey), wine, or various other beverages. Each country seems to have its national or local drinks; Mexican pulque, made from cactus; Russian kvass, made from cereal or bread; Asian kumiss, made from mare's milk; and even California garlic wine. The actual consumption of beer vs. wine, vs. distilled alcohol depends very much on the culture of that country. For example, Germans drink six times as much beer per capita as they do wine; the French drink twice as much wine as the Italians (Eurocare, 1999). Beer Beer brewing and bread making were probably started about the same time in the Neolithic era, about 8000 B.C. The raw ingredients were produced the same way, in cultivated fields.

Some of the first written records concerning beer were found in Mesopotamian culture dating back to about 3000-4000 B.C. The Mesopotamians taught the Greeks how to brew beer and Europe learned from the Greeks. Beer is produced by first allowing cereal grains, usually barley, to sprout in a tub of water where an enzyme called "amylase" is released. After the barley malt is crushed, the amylase helps convert the starches to sugar. This crushed malt is boiled into a liquid mash. It is then filtered, mixed with some hops (an aromatic herb first used around A.D. 1000-1500) and yeast, and allowed to ferment. Beer includes ale, stout, porter, malt liquor, and bock beer. The difference among beers has to do mainly with the type of grain used, the fermentation time, and whether they are top-fermenting beers (those that rise in the vat) or bottom-fermenting beers. The top-fermenting beers are more flavorful and include ales, stouts, porters, and wheat beers.

The bottom-fermenting beers include the most popular pale lager beers, e.g., Budweiser®, Coors® (Lukas, 1995). Traditional home-brewed beers are dark and full of sediment, minerals, vitamins, (especially B vitamins), and amino acids, and thus have appreciable food value, unlike modern beers that are highly filtered. Virtually every country makes beer either as a national enterprise or a local business. These beers and ales come from Thailand, Vietnam, Peru, Germany, Italy, Japan, China, and Colorado The alcohol content of most lager beers is 4% to 5%; ales are 5% to 6%, icebeers have 5% to 7%, malt liquors have 6% to 9%, while light beers are only 3.4% to 4.2% alcohol. Figure 5-1. Yeast feeds on sugar and excretes alcohol and carbon dioxide. Wine In some early cultures, beer was the alcoholic beverage of the common people and wine was the drink of the priests and nobles, possibly because vineyards were more difficult to establish and cultivate.

In Egypt however, pharoahs did have beer entombed with them in their pyramids to sustain them on their journeys and to offer a gift to the gods. Ancient Greek and Roman cultures seem to have preferred wine; the ruling class kept the best supplies for themselves (Heath, 1995). They also cultivated vineyards in many of their colonies. After the fall of the Roman Empire, many monasteries in Germany, France, Austria, and Italy carried on the cultivation of grapes and even hybridized new species. Wines are usually made from grapes, though some are made from berries, other fruits (peach wine, plum wine), and even starchy grains (Japanese saké rice wine). One species of grape, Vitas vinifera, which comes in more than 5,000 types, is used almost exclusively to make most of the grape wine in the world. It was probably the same species that was used 6,000 years ago in the Middle East Table 5-1.

Production and consumption of beer and wine in Europe and the United States--1996 Beer Production in Hectoliters BBC - GCSE Bitesize: Making beer and wine Beer and wine are alcoholic drinks made by fermentation reactions that use yeast to convert sugars into ethanol. There are harmful effects and social problems because of ethanol in drinks. Intelligent packaging keeps food fresh by removing water from the food, or stopping it reacting with oxygen. Emulsifiers have a 'water-loving' head and a 'water-hating' tail. These substances allow oil and water to mix so they can become emulsions such as mayonnaise. Making beer and wine Ethanol is the type of alcohol found in alcoholic drinks such as wine and beer. Structure of ethanol ball-and-stick model C2H5OH Sugar from plant material is converted into ethanol and carbon dioxide by fermentation. The enzymes found in single-celled fungi - yeast - are the natural catalysts that can make this process happen. Here are the word and balanced formulae equations: sugar → ethanol + carbon dioxide C6H12O6 2C2H5OH + 2CO2 Fermentation usually works best at around 37ºC.

It is a slow process and several weeks or more are usually needed to produce an acceptable alcoholic drink. Beer The sugars for beer-making come from boiling barley in water. Hops are added to adjust the flavour of the beer. Wine The sugars for wine-making come from grape juice. Different varieties of grapes are used to produce wines with different flavours. Wine contains a higher proportion of ethanol than beer does, because grape juice contains a higher concentration of sugars than barley in water. Page: Alcohol: The Best and Worst to Drink Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes! Home » Health » Alcohol: The Best and Worst to Drink Alcohol: The Best and Worst to Drink Facebook4.4k Google+6 Tweet Pin207 Corey Pemberton Somehow you made it to Friday afternoon. Just a few more hours of work until you’re free. Now’s when the invitations from family and friends start pouring in: “Come out tonight!” “Want to go get a few drinks and watch my friend’s band play?” “Happy hour?” Now that you’re eating Paleo and committed to your health, you aren’t sure how you’re supposed to handle this.

Even if drinking was part of your life before, does it have a place in your new lifestyle? There’s a lot of confusion about whether alcohol is Paleo and whether you should have it. So let’s get to the bottom of this. That way you’ll have the information you need to make an informed decision. Is It Paleo? Before we talk specifics, you’re probably wondering whether alcohol is even Paleo. Short answer: alcohol isn’t technically Paleo… But that doesn’t necessarily mean you have to quit drinking it. The Paleo approach is based on what our hunter-gatherer ancestors ate during the Paleolithic era. And as Dr. Loren Cordain pointed out, our ancestors just didn’t have the technology to process drinking alcohol (ethanol) during that time. Our ancestors might have enjoyed fermented fruit juice (yeast contaminates fruits naturally from time to time), but more evidence suggests that people didn’t use technology to mass produce alcoholic beverages until the Neolithic era: 5,000 to 10,000 years ago (1, 2) . Just because our Paleo ancestors didn’t have alcohol regularly, doesn’t mean you have to avoid it, too.

Remember, Paleo is an ancestral framework to help you optimize your health and quality of life. It’s not a set of rigid rules trying to recreate exactly how things were in every little detail. How to Minimize Alcohol’s Harmful Effects Alcohol isn’t really going to make you healthier, but there are ways to enjoy it sensibly and minimize any negative effects. Not all types of alcohol are created equal. Sticking to certain ones – and avoiding others – will help you enjoy a drink every now and then without jeopardizing your health. Not sure which type of alcohol to drink? Here’s what you need to know: Beer There’s some disagreement in the Paleo community about whether wine or spirits are the best choice for your health. But there’s one thing everyone seems to agree on: Beer is the worst type of alcoholic drink you can have. Almost all beers are made from grains like barley and wheat. These are packed with gluten , which can cause a lot of health problems – even if you aren’t aware you have gluten tolerance issues. Unlike the distillation process spirits go through, beer’s direct fermentation leaves gluten residue that ends up in your drinks (3) .

There is a huge range of beers available: everything from light beers to heavy stouts and hop-loaded microbrews. But this spectrum really just goes from bad to worse. Craft beers and stouts might have more carbohydrates (and calories) than light beers, but all of them contain gluten. Gluten-free beer is an option, and has become increasingly common as Paleo becomes more popular. But these beers still contain plenty of carbohydrates without the antioxidants found in wine or spirits, making them a mediocre choice. Hard ciders made from fermented apples (and sometimes pears) are also on the rise for people looking for beer alternatives. Those fruits don’t contain gluten, so fermenting them doesn’t leave the harmful residue. The biggest issues to watch out for with ciders: 1) sometimes manufacturers add gluten, and 2) high sugar content. Ciders can be a decent option if you’re looking for something Paleo-friendly to drink instead of beer. Just make sure you stick to gluten-free versions with low sugar content (check the labels if you aren’t sure). Crispin Cider, Strongbow, and ACE Cider are gluten-free and sell products low in sugar. Bottom line: beer is definitely not Paleo.

Its gluten makes it the worst type of alcohol you can drink. Gluten-free beer and cider are better, but there are potential dangers like high sugar content and carbs to watch out for. You’re better off with red wine or spirits. Wine Wine is produced through sugar or starch fermentation. This happens naturally with several fruits, but grapes are the most common. Grapes contain a good deal of sugar – the perfect food source for yeast. Once grapes are mashed into juice, time takes over and ferments the grape juice naturally. This makes wine probably the oldest type of alcohol to see widespread human use. Our ancestors enjoyed it when the process happened naturally and, eventually started growing and fermenting grapes on purpose. Wine is a better option than beer for a few key reasons. First, wine doesn’t contain gluten because it’s made from gluten-free fruits (grapes) instead of grains . Wine contain resveratrol, an antioxidant that has been shown to protect against inflammation, diabetes, and even cancer (4) . White wine is OK every now and then, but try to stick to organic, sulfite-free reds All in all, red wine is a better choice. The skin of the grapes are removed during white wine production.

Unfortunately, this also removes tannins and resveratrol. So you get a lot less antioxidants when you drink whites instead of reds. Dr. Loren Cordain, the creator of the Paleo diet, also pointed out sulfites as a potential concern (5) . Sulfites are preservatives wine manufacturers use to extend their products’ shelf lives. Most people don’t have an issue with them, but they might be having a negative impact – the common “ hangover ” sensations you feel after a few glasses – without you realizing it. Because most wines contain sulfites, the only way to know if they’re an issue for you is to try a sulfite-free wine and see if you feel a difference. If you can, stick to organic, sulfite-free red wines. White wine is okay every now and then, but reds will give you a lot more antioxidants. Spirits Like beers, spirits (tequila is a notable exception because it’s made from the agave plant) are usually produced from fermented grains. But there’s an extra step: manufacturers distill spirits after fermenting them, which explains their higher alcohol content. Why are spirits a better choice?

The distillation process actually removes most of the gluten protein residue from the grains. And some spirits like bourbon, brandy, and cognac contain helpful antioxidants (6) . Spirits are also good because they contain very few (if any) carbs. All those carbs from wine or beer spike your blood sugar levels and stall weight loss . But you can enjoy low-calorie spirits and keep body fat from piling on. When choosing what to order at the bar, dry, clear spirits will go easier on your body than wine or beer Generally, dry and clear spirits are the least harmful for you. For instance, vodka or 100% agave tequila trumps dark rum (which is made from sugarcane). A lot of colored spirits also use caramel food coloring and other chemicals, so always check the label to make sure you’re getting something high-quality. Here are some of the best Paleo-friendly spirits you could try: Gin: manufacturers usually make gin by distilling botanicals (like juniper, coriander, cinnamon, or licorice) with grain alcohol. It can be a decent choice if you like flavored spirits, because the botanicals provide natural flavoring (unlike flavored vodkas, for instance).

Tequila: look for tequilas advertised as “100% agave.” Good brands include El Jimador, Gran Centenario, and Milagro. If that isn’t displayed on the label, you’re probably drinking a mixture of agave and added water and sugar. Vodka: focus on vodka distilled from potatoes, or better yet, grapes. Ciroc is great because it’s distilled entirely from grapes. Brands like Chopin and Karlsson’s are fine because they’re distilled from potatoes. Grey Goose is actually distilled from wheat! Always check the labels to make sure. Be careful about some of the cheaper brands because many of them no longer distill from potatoes. Other Important Lifestyle Factors After choosing the type of alcohol you drink carefully, keeping a few other things in mind will help you minimize the negative health effects of drinking. Hangovers and gaining body fat are your two biggest potential obstacles. To avoid them, watch out for sodas, diet sodas, and other sugary mixers (like fruit juices). Stay away from tonic water, too. It’s an overlooked source of sugar . Either drink your alcohol straight, or cut drinks with water, mineral water, or club soda to avoid all the extra calories and chemicals.

Try adding a lemon or lime wedge. Citrus juices make your body a bit more sensitive to insulin, which makes it easier to avoid extra fat, and it tastes great too (7 , 8) . A lot of people struggle with not having a plan of what they’ll eat once they start drinking. Once you’ve had a few drinks, your discipline and best-laid plans start to fall apart. That greasy pizza looks more and more tempting, and you can end up binging on junk food if you aren’t careful. Avoid this snag with a two-pronged approach: 1) eat a high protein, low-carb Paleo meal before you start drinking, and 2) have Paleo snacks on standby if you get hungry. A moderate approach to drinking is ideal. One or two drinks is much better than five or 10. Have too much, and it’s harder to to make smart decisions. Many of us just end up drinking more. When you do drink, make sure to have plenty of water. Switching between alcohol and water doesn’t make you sober up faster, but it hydrates your body and slows down how quickly you’re ingesting alcohol. It goes a long way toward preventing hangovers the next morning.

It’s a Personal Decision Alcohol technically isn’t Paleo. It doesn’t offer anything nutritionally you can’t find by eating a well-balanced Paleo diet… But that doesn’t mean you have to quit drinking. Ultimately, it’s a personal decision. Stay away from it if you have weight to lose or are worried about overdoing it. But if you’re healthy and able to enjoy it in moderation, it’s perfectly reasonable to have a drink or two sometimes. The benefits – relaxation, bonding with friends, etc. – might make it worth it. And you can always quit drinking altogether. Experiment with 30 days of sobriety, see how you feel, and reassess the situation. If you do decide to drink, be smart about which type of alcohol you choose, and other lifestyle factors. You’ll enjoy the indulgence and still protect your health. Do you drink on the Paleo diet? Why or why not? Leave a comment below and share your experience!

Question: What type of alcoholic drink is barley wine?
Answer: Beer