BEER ALCOHOLISM

The phenomenon of the formation of beer alcohol dependence in the general population of the population and, especially, in the youth environment, has attracted the attention of the general public in recent years. In some publications of specialists in the mass media, an extremely pessimistic assessment of the increased level of beer consumption among the younger generation is given: restrictive sanctions on beer advertising, the introduction of an age limit on the sale of beer, a ban on the production and sale of beer with a high alcohol content are proposed.

So, what is beer? The classic definition of beer is as follows: Beer is a low-alcohol aromatic foamy drink with hop bitterness, made by natural fermentation from sprouted barley (malt), hops, yeast and water. Modern beer is a more complex product, where all the above features are relative. In conventional beer production, when the alcohol concentration increases above 6-7% (vol.), it is difficult to ensure good taste qualities of beer. The concept of natural fermentation in the modern brewing process is also relative. It can be considered very conditional to use only 4 components in the production of beer (barley (malt), hops, yeast and water). Currently, a number of additives are allowed in the production of beer: barley, maize, rice, wheat and millet, which are not converted into malt, can make up up to 40% of the cereals used; acetic, lactic, phosphoric and sulfuric acid can be added to the water for cooking; zinc, iron and ammonium chloride can be used as additives in the wort; sucrose, glucose or modified sugar can be added to the wort and they can make up to 20%; tannin, agar – agar, acids and dyes can be added to stabilize the wort; anti-foaming substances that improve the quality of foam, antioxidants and enzymes can be added to fermentation vessels; stabilizers, preservatives can be used in preparing the product for storage. Saccharin and malt sugar are added to give a sweet taste. What are the dangers of these chemical components? It seems to us that it makes no sense to explain the effect of sulfuric acid on the human body. Sulfur dioxide and sulfuric acid irritate the gastric mucosa. The use of enzymes leads to a sharp increase in the risk of allergic reactions. Turbidity stabilizers can lead to gastritis and enteritis, and the dye tatrazine can lead to an allergic reaction. The fusel oils used cause a severe somato-vegetative reaction with headache, weakness, hyperhidrosis, palpitations. Used for disinfection of containers, formaldehyde can cause cancer. Thus, some varieties of canned beer are a kind of" chemical cocktail " that carries a greater threat to health than the benefits of its use.

THE OVERALL EFFECT OF BEER ON THE HUMAN BODY

Beer alcoholism is formed more slowly than vodka, more imperceptibly and deceptively. It is very typical for a person to have a denial of the disease and lack of criticism of his condition. Another feature is the rapid development of severe mental dependence. If a person drinks a glass of beer a day, if he feels psychological discomfort because he did not drink - this is already a beer addiction. Because of the taste, the presence of sedative components and small degrees, it is more difficult to fight the attraction to beer than to fight the attraction to vodka. Constant consumption of beer affects a person's intelligence, reduces his ability to learn, and leads to a ruthless leaching of proteins, trace elements, and vitamins from the body. As a result, magnesium deficiency leads to a change in the mood background, a person does not sleep well, becomes irritable. From the leaching of vitamin C, intelligence suffers, immunity decreases, colds occur more often. Back in the XVI century, German doctors referred to the group of specific "beer" diseases, such as" beer heart "(persistent expansion of the heart cavities, thickening of its wall, while increasing the heart rate, arrhythmias, increased pressure) and" beer belly "as well as" beer trauma " (rupture of the bladder with excessive beer consumption). Physiologically, a large beer belly is a weakness of the abdominal muscles, their reduced tone, which subsequently leads to deterioration of intestinal peristalsis, constipation, the formation of fat deposits in the waist area, pathological displacement of the abdominal organs: liver, kidneys, stomach, intestines and chest: heart and diaphragm. As a result, the risk of disruption of normal blood supply increases, up to the occurrence of areas of ischemia and heart attacks, varicose veins.

Prevention of alcoholism

Beer alcoholism, like many other diseases, can be prevented. This is the goal of preventing alcoholism in Russia, in every single family, in every educational institution, in every enterprise. Prevention is expressed primarily in the formation of a healthy lifestyle in the population, in which the use of alcohol becomes unacceptable.

Prevention of alcoholism in Russia at the state level is as follows:

In addition, to introduce people to a healthy lifestyle and sports, sports facilities are being built, various sports sections and halls are being opened.