Alcohol is a depressant, meaning it slows the activity of our brain and spinal cord. Alcohol induces changes in our brain chemistry and structure.
Although it isn’t a treatment for alcohol use disorder (AUD), the Reframe app can help you cut back on drinking gradually with the science-backed knowledge to empower you 100% of the way. Our proven program has helped millions of people around the world drink less and live more. And we want to help you get there, too!
The Reframe app equips you with the knowledge and skills you need to not only survive drinking less, but to thrive while you navigate the journey. Our daily research-backed readings teach you the neuroscience of alcohol, and our in-app Toolkit provides the resources and activities you need to navigate each challenge.
You’ll meet millions of fellow Reframers in our 24/7 forum and daily Zoom check-in meetings. Receive encouragement from people worldwide who know exactly what you’re going through! You’ll also have the opportunity to connect with our licensed Reframe coaches for more personalized guidance.
Plus, we’re always introducing new features to optimize your in-app experience. We recently launched our in-app chatbot, Melody, powered by the world’s most powerful AI technology. Melody is here to help as you adjust to a life with less (or no) alcohol.
And that’s not all! Every month, we launch fun challenges, like Dry/Damp January, Mental Health May, and Outdoorsy June. You won’t want to miss out on the chance to participate alongside fellow Reframers (or solo if that’s more your thing!).
The Reframe app is free for 7 days, so you don’t have anything to lose by trying it. Are you ready to feel empowered and discover life beyond alcohol? Then download our app through the App Store or Google Play today!
Slurred speech. Stumbling steps. Embarrassing ourselves in public. Everyone knows what happens when someone has a few too many drinks. But have you ever wondered what really goes on in your brain when you drink? If so, buckle up for a Magic School Bus-style ride into our central nervous system.
We will learn all about our central nervous system, how alcohol impacts it, and ways we can set ourselves up for a healthy brain!
The central nervous system (CNS) is responsible for coordinating and processing sensory information, initiating voluntary and involuntary movements, and regulating body functions. It is made up of our brain and spinal cord, which each have distinct and vital functions.
Our brain is our command center and controls all of our body's actions and activities. The brain is made up of neurons or the cells in our brain that facilitate communication and allow us to do everything from thinking and perceiving to sensing and breathing.
Our spinal cord is a cylinder structure that runs from the brainstem to our lower back through our vertebral column (spine). Without the spine or bone protecting the spinal cord, it is very delicate as it contains bundles of nerve fibers. These nerves carry messages to and from our brain to the rest of our body or the peripheral nervous system. The spinal cord also facilitates reflex actions, which are rapid responses to stimuli that bypass the brain for quicker reactions.
Neurotransmitters are chemicals in our CNS that neurons use to communicate with each other. In our CNS, there are tiny gaps between our neurons called synapses. Essentially, neurotransmitters carry messages in the synapse from one neuron to another. Once in the synapse, neurotransmitters find their way to proteins on other neurons called receptors, which they bind to and trigger changes in the receiving cell.
The main neurotransmitters include glutamate, gamma-aminobutyric acid (GABA), serotonin, dopamine, epinephrine, norepinephrine, and acetylcholine.
Through the brain, spinal cord, and neurotransmitters, our CNS controls and coordinates all of our body functions and ensures we survive or adapt to our environment.
Alcohol is a depressant, meaning it slows down the CNS. As we learned above, alcohol affects almost all of our neurotransmitters, but alcohol’s depressing effects come from the increase in GABA. Let’s break down a little more about how alcohol can impact our brain and spinal cord.
Alcohol can impact our brain in many ways, mostly by slowing it down. In our brain, alcohol changes our neurotransmitters, which then change the way we act. Additionally, long-term alcohol use can make more permanent changes, such as altering our brain receptors and shifting some of our brain structures (more on that later!).
It’s not discussed as often, but alcohol can also impact our spinal cord in several ways:
Alcohol consumption can have a range of negative effects on spinal cord function, from acute impairment of motor skills to long-term damage and increased risk of injury.
Every movement we make requires many neurons and neurotransmitters. Taking a single step, for example, requires dopamine, acetylcholine, glutamate, and GABA. Together, these neurotransmitters signal between neurons to help us move. As alcohol can impact all of these neurotransmitters, we can see how intoxication disrupts our movement and coordination.
Because each neurotransmitter plays a different role, each one is impacted differently by alcohol:
Not only does it take multiple neurotransmitters to complete an action, but our neurotransmitters also rely on each other to maintain safe levels. For instance, GABA helps regulate how much glutamate is in our system because too much glutamate can be harmful to our neurons. This is known as the homeostasis of our neurotransmitter system. Alcohol interferes with this delicate balance, both in the short term and long term.
Long-term alcohol use can impact the CNS in many ways. Let’s review some of the most profound ways alcohol can make long-term changes to our CNS:
The changes in our neurotransmitters and brain structures contribute to the behavioral alterations with long-term alcohol use. These changes in the CNS make the cycle of alcohol misuse hard to break.
Alcohol use can disrupt our CNS. The good news: there are ways we can help nourish our CNS! Let’s go through some strategies for promoting a healthy CNS:
Taking care of your brain is essential to CNS and overall health. The better you take care of your CNS, the better it will take care of you.
Alcohol is a central nervous system depressant. Alcohol changes our brain chemistry and structure, which causes behavior changes, both short term and long term. When we cut back or quit alcohol, our brain will start to recover from the long-term effects of alcohol.
Slurred speech. Stumbling steps. Embarrassing ourselves in public. Everyone knows what happens when someone has a few too many drinks. But have you ever wondered what really goes on in your brain when you drink? If so, buckle up for a Magic School Bus-style ride into our central nervous system.
We will learn all about our central nervous system, how alcohol impacts it, and ways we can set ourselves up for a healthy brain!
The central nervous system (CNS) is responsible for coordinating and processing sensory information, initiating voluntary and involuntary movements, and regulating body functions. It is made up of our brain and spinal cord, which each have distinct and vital functions.
Our brain is our command center and controls all of our body's actions and activities. The brain is made up of neurons or the cells in our brain that facilitate communication and allow us to do everything from thinking and perceiving to sensing and breathing.
Our spinal cord is a cylinder structure that runs from the brainstem to our lower back through our vertebral column (spine). Without the spine or bone protecting the spinal cord, it is very delicate as it contains bundles of nerve fibers. These nerves carry messages to and from our brain to the rest of our body or the peripheral nervous system. The spinal cord also facilitates reflex actions, which are rapid responses to stimuli that bypass the brain for quicker reactions.
Neurotransmitters are chemicals in our CNS that neurons use to communicate with each other. In our CNS, there are tiny gaps between our neurons called synapses. Essentially, neurotransmitters carry messages in the synapse from one neuron to another. Once in the synapse, neurotransmitters find their way to proteins on other neurons called receptors, which they bind to and trigger changes in the receiving cell.
The main neurotransmitters include glutamate, gamma-aminobutyric acid (GABA), serotonin, dopamine, epinephrine, norepinephrine, and acetylcholine.
Through the brain, spinal cord, and neurotransmitters, our CNS controls and coordinates all of our body functions and ensures we survive or adapt to our environment.
Alcohol is a depressant, meaning it slows down the CNS. As we learned above, alcohol affects almost all of our neurotransmitters, but alcohol’s depressing effects come from the increase in GABA. Let’s break down a little more about how alcohol can impact our brain and spinal cord.
Alcohol can impact our brain in many ways, mostly by slowing it down. In our brain, alcohol changes our neurotransmitters, which then change the way we act. Additionally, long-term alcohol use can make more permanent changes, such as altering our brain receptors and shifting some of our brain structures (more on that later!).
It’s not discussed as often, but alcohol can also impact our spinal cord in several ways:
Alcohol consumption can have a range of negative effects on spinal cord function, from acute impairment of motor skills to long-term damage and increased risk of injury.
Every movement we make requires many neurons and neurotransmitters. Taking a single step, for example, requires dopamine, acetylcholine, glutamate, and GABA. Together, these neurotransmitters signal between neurons to help us move. As alcohol can impact all of these neurotransmitters, we can see how intoxication disrupts our movement and coordination.
Because each neurotransmitter plays a different role, each one is impacted differently by alcohol:
Not only does it take multiple neurotransmitters to complete an action, but our neurotransmitters also rely on each other to maintain safe levels. For instance, GABA helps regulate how much glutamate is in our system because too much glutamate can be harmful to our neurons. This is known as the homeostasis of our neurotransmitter system. Alcohol interferes with this delicate balance, both in the short term and long term.
Long-term alcohol use can impact the CNS in many ways. Let’s review some of the most profound ways alcohol can make long-term changes to our CNS:
The changes in our neurotransmitters and brain structures contribute to the behavioral alterations with long-term alcohol use. These changes in the CNS make the cycle of alcohol misuse hard to break.
Alcohol use can disrupt our CNS. The good news: there are ways we can help nourish our CNS! Let’s go through some strategies for promoting a healthy CNS:
Taking care of your brain is essential to CNS and overall health. The better you take care of your CNS, the better it will take care of you.
Alcohol is a central nervous system depressant. Alcohol changes our brain chemistry and structure, which causes behavior changes, both short term and long term. When we cut back or quit alcohol, our brain will start to recover from the long-term effects of alcohol.
Alcohol thins our blood and does not directly cause blood clots. Drinking too much alcohol can increase the chance of having a heart attack or stroke.
Although it isn’t a treatment for alcohol use disorder (AUD), the Reframe app can help you cut back on drinking gradually with the science-backed knowledge to empower you 100% of the way. Our proven program has helped millions of people around the world drink less and live more. And we want to help you get there, too!
The Reframe app equips you with the knowledge and skills you need to not only survive drinking less, but to thrive while you navigate the journey. Our daily research-backed readings teach you the neuroscience of alcohol, and our in-app Toolkit provides the resources and activities you need to navigate each challenge.
You’ll meet millions of fellow Reframers in our 24/7 forum and daily Zoom check-in meetings. Receive encouragement from people worldwide who know exactly what you’re going through! You’ll also have the opportunity to connect with our licensed Reframe coaches for more personalized guidance.
Plus, we’re always introducing new features to optimize your in-app experience. We recently launched our in-app chatbot, Melody, powered by the world’s most powerful AI technology. Melody is here to help as you adjust to a life with less (or no) alcohol.
And that’s not all! Every month, we launch fun challenges, like Dry/Damp January, Mental Health May, and Outdoorsy June. You won’t want to miss out on the chance to participate alongside fellow Reframers (or solo if that’s more your thing!).
The Reframe app is free for 7 days, so you don’t have anything to lose by trying it. Are you ready to feel empowered and discover life beyond alcohol? Then download our app through the App Store or Google Play today!
Picture this: It's Friday evening, the workweek is finally winding down, and you're looking forward to kicking back with a refreshing drink in hand. But before you reach for a glass of your favorite beverage, have you ever wondered about the potential impact alcohol might have on your health?
In this article, we’ll explore the connection between alcohol consumption and blood clot formation. We will cover how blood clots form, how alcohol impacts our blood, and whether we should be drinking alcohol if we have a blood clot.
Blood clots are a group or mass of blood cells and other substances that form in our blood vessels. Usually, we get blood clots to protect us from bleeding out when we injure our blood vessels as from a cut or surgery. After the injury is healed, our body naturally dissolves the clots. Although usually helpful, sometimes our blood will clot when it is not needed, which can lead to dangerous outcomes.
We can get blood clots anywhere in our body. There are two main types of clots:
Blood clots can lead to life-threatening conditions, including heart attack, stroke, and pulmonary embolism. Symptoms of blood clots differ based on their location. Let’s review some common types of blood clots and the associated symptoms:
If you notice any of these symptoms or think you might have a blood clot, seek immediate medical attention! Time is crucial when addressing blood clots; the sooner we seek help, the better.
There are certain conditions, both inherited and developed, that can increase our risk of developing blood clots. Let’s review a few inherited factors:
Even if we don’t inherit clotting conditions, other factors can increase our chances of throwing a clot:
Pairing risk factors with genetic conditions or having multiple risk factors can increase our chances of getting a blood clot.
In the short term, alcohol enters our bloodstream and raises our blood alcohol concentration (BAC). Short-term alcohol use can temporarily impact our blood:
Long-term alcohol use can permanently alter our blood:
Alcohol changes a lot about our bodies, including our blood. But does alcohol directly cause blood clots?
As we learned above, acute consumption of alcohol can thin our blood to the equivalent of taking a daily aspirin. With alcohol in our bloodstream, our platelets become less sticky, making the blood less likely to clot. While this seems like a good way to prevent clotting, it also puts us at risk of bleeding out if we get injured. If we are light to moderate drinkers, however, our blood goes back to normal after we stop drinking.
Long-term chronic alcohol use, on the other hand, can permanently thin our blood to dangerous levels. Having thin blood increases our chances of hemorrhagic stroke. Hemorrhagic strokes are when blood leaks from a blood vessel or the blood vessel explodes. They can cause irreversible brain damage. A scientific review found that heavy drinkers are at greater risk for developing a hemorrhagic stroke.
Due to the array of other possible health issues, using alcohol as a blood thinner is not recommended. Instead, consult a medical professional if you are worried about blood clotting risk factors.
Drinking alcohol when we have a blood clot is risky and generally not recommended, especially if we take blood thinners — medications designed to thin our blood to prevent clots.
If we drink alcohol while on blood thinners, like Warfarin, we put ourselves at risk for excess bleeding in an accident, dangerous interactions with our medications, and/or excessive blood thinning.
If we drink in moderation (one drink or fewer per day), alcohol will not likely harm us, but it’s always a good idea to consult a medical provider first.
Preventing and managing alcohol-related blood clot risks involves a combination of lifestyle changes, medical interventions, and close monitoring. Here are some strategies:
By adopting these preventive measures and closely managing existing conditions, we can reduce our risk of alcohol-related blood clotting and promote overall cardiovascular health. However, it's crucial to consult with a healthcare provider for personalized advice and guidance.
Picture this: It's Friday evening, the workweek is finally winding down, and you're looking forward to kicking back with a refreshing drink in hand. But before you reach for a glass of your favorite beverage, have you ever wondered about the potential impact alcohol might have on your health?
In this article, we’ll explore the connection between alcohol consumption and blood clot formation. We will cover how blood clots form, how alcohol impacts our blood, and whether we should be drinking alcohol if we have a blood clot.
Blood clots are a group or mass of blood cells and other substances that form in our blood vessels. Usually, we get blood clots to protect us from bleeding out when we injure our blood vessels as from a cut or surgery. After the injury is healed, our body naturally dissolves the clots. Although usually helpful, sometimes our blood will clot when it is not needed, which can lead to dangerous outcomes.
We can get blood clots anywhere in our body. There are two main types of clots:
Blood clots can lead to life-threatening conditions, including heart attack, stroke, and pulmonary embolism. Symptoms of blood clots differ based on their location. Let’s review some common types of blood clots and the associated symptoms:
If you notice any of these symptoms or think you might have a blood clot, seek immediate medical attention! Time is crucial when addressing blood clots; the sooner we seek help, the better.
There are certain conditions, both inherited and developed, that can increase our risk of developing blood clots. Let’s review a few inherited factors:
Even if we don’t inherit clotting conditions, other factors can increase our chances of throwing a clot:
Pairing risk factors with genetic conditions or having multiple risk factors can increase our chances of getting a blood clot.
In the short term, alcohol enters our bloodstream and raises our blood alcohol concentration (BAC). Short-term alcohol use can temporarily impact our blood:
Long-term alcohol use can permanently alter our blood:
Alcohol changes a lot about our bodies, including our blood. But does alcohol directly cause blood clots?
As we learned above, acute consumption of alcohol can thin our blood to the equivalent of taking a daily aspirin. With alcohol in our bloodstream, our platelets become less sticky, making the blood less likely to clot. While this seems like a good way to prevent clotting, it also puts us at risk of bleeding out if we get injured. If we are light to moderate drinkers, however, our blood goes back to normal after we stop drinking.
Long-term chronic alcohol use, on the other hand, can permanently thin our blood to dangerous levels. Having thin blood increases our chances of hemorrhagic stroke. Hemorrhagic strokes are when blood leaks from a blood vessel or the blood vessel explodes. They can cause irreversible brain damage. A scientific review found that heavy drinkers are at greater risk for developing a hemorrhagic stroke.
Due to the array of other possible health issues, using alcohol as a blood thinner is not recommended. Instead, consult a medical professional if you are worried about blood clotting risk factors.
Drinking alcohol when we have a blood clot is risky and generally not recommended, especially if we take blood thinners — medications designed to thin our blood to prevent clots.
If we drink alcohol while on blood thinners, like Warfarin, we put ourselves at risk for excess bleeding in an accident, dangerous interactions with our medications, and/or excessive blood thinning.
If we drink in moderation (one drink or fewer per day), alcohol will not likely harm us, but it’s always a good idea to consult a medical provider first.
Preventing and managing alcohol-related blood clot risks involves a combination of lifestyle changes, medical interventions, and close monitoring. Here are some strategies:
By adopting these preventive measures and closely managing existing conditions, we can reduce our risk of alcohol-related blood clotting and promote overall cardiovascular health. However, it's crucial to consult with a healthcare provider for personalized advice and guidance.
Gilbert’s syndrome and alcohol may not be a good mix. Drinking with this disorder may cause jaundice; if we’re okay with that, we can enjoy an occasional cocktail.
If you want to better manage Gilbert’s syndrome, cutting back on alcohol can help. Although it isn’t a treatment for alcohol use disorder (AUD), the Reframe app can help you cut back on drinking gradually with the science-backed knowledge to empower you 100% of the way. Our proven program has helped millions of people around the world drink less and live more. And we want to help you get there, too!
The Reframe app equips you with the knowledge and skills you need to not only survive drinking less, but to thrive while you navigate the journey. Our daily research-backed readings teach you the neuroscience of alcohol, and our in-app Toolkit provides the resources and activities you need to navigate each challenge.
You’ll meet millions of fellow Reframers in our 24/7 Forum chat and daily Zoom check-in meetings. Receive encouragement from people worldwide who know exactly what you’re going through! You’ll also have the opportunity to connect with our licensed Reframe coaches for more personalized guidance.
Plus, we’re always introducing new features to optimize your in-app experience. We recently launched our in-app chatbot, Melody, powered by the world’s most powerful AI technology. Melody is here to help as you adjust to a life with less (or no) alcohol.
And that’s not all! Every month, we launch fun challenges, like Dry/Damp January, Mental Health May, and Outdoorsy June. You won’t want to miss out on the chance to participate alongside fellow Reframers (or solo if that’s more your thing!).
The Reframe app is free for 7 days, so you don’t have anything to lose by trying it. Are you ready to feel empowered and discover life beyond alcohol? Then download our app through the App Store or Google Play today!
It’s a new spring day! You feel a little groggy after the time change, but you’re excited to spend some time in the sunshine. You bounce out of bed and barrel into the bathroom.
As you brush your teeth, you catch a glimpse of your face in the mirror. Something’s… off.
There’s a sickly, yellowish tint to your skin! You lean closer and see that it’s even creeping into the whites of your eyes. Why is this happening?! Is this jaundice? Isn’t that something that happens only to babies?
You’re not the only one to have this experience. Every day, people well into their late teens, twenties, and thirties realize they have Gilbert’s syndrome. Let’s break down this common genetic condition, how we can avoid jaundice flare-ups, and which lifestyle choices we’ll need to make.
Gilbert’s syndrome is a disorder that disrupts our body’s ability to process bilirubin — an orange-yellow byproduct of broken-down blood cells. It’s also known as constitutional liver dysfunction, Meulengracht syndrome, Gilbert-Lereboullet syndrome, and familial nonhemolytic jaundice (whew!).
To understand this genetic disorder, we can think of our liver as a janitorial service full of workers (enzymes). As red blood cells age and die, producing bilirubin, the staff should be serving as a cleanup crew, making the waste water-soluble and getting rid of it.
Most people’s livers are fully staffed. However, in those of us with Gilbert’s syndrome, most of our employees are standing around instead of working through their bilirubin to-dos. We operate at about 30% capacity.
This difference can be attributed to changes in the UGT1A1 gene, which is supposed to signal each of those enzymes to take part in bilirubin breakdown. Its malfunction means that our bodies may have a buildup of this substance, putting us at risk of hyperbilirubinemia — elevated blood levels of bilirubin. You’ll probably know that condition by its common name: jaundice.
While most genetic disorders are rare, Gilbert’s syndrome is actually pretty common. It affects between 4% and 16% of people. However, thanks to its lack of obvious symptoms, many cases of Gilbert’s syndrome go undetected.
In most of us, Gilbert’s syndrome is so mild that we may not even realize we have it. Around 30% of people exhibit no outward signs at all, making this an asymptomatic condition.
Those of us who do present with symptoms may only notice one — a very slight yellowing of our skin, eye whites, and mucus membranes. That’s jaundice — it doesn’t only occur in babies! For those of us with darker skin tones, it may primarily manifest as a yellowing in the whites of our eyes. In folks with bilirubinemia, episodes of jaundice may be triggered by environmental changes. We’ll dive into those in a bit.
Some people with Gilbert’s syndrome have described symptoms such as weakness, fatigue, and gastrointestinal issues like nausea and diarrhea. Researchers believe that these experiences may be better associated with anxiety about the condition than excess bilirubin levels.
The first step to living with Gilbert’s syndrome is to get a diagnosis. This can be challenging in part because of the disorder’s characteristic fluctuations — how can a doctor observe elevated bilirubin levels if they’re always changing? Healthcare professionals may use multiple blood tests, ultrasounds, and even genetic testing to determine whether we have this condition.
Once we know what we’re dealing with, we can make a plan to manage our symptoms. We’ll want to give our body all the nutrients it needs to successfully compensate for wonky bilirubin levels. That means prioritizing hydration, a balanced diet, and regular exercise.
Our doctor will also tell us about stressors that can trigger a rise in unconjugated bilirubin, which may manifest as jaundice. There are quite a few:
Drinking with Gilbert’s syndrome is technically safe, but it may lead to unwanted side effects.
Short-term alcohol use with Gilbert’s syndrome may aggravate jaundice, but according to researchers, it doesn’t have many other concerning consequences. To quote an article published in The International Journal of Pharmacology, “There are no specific dietary restrictions/additions for GS, and alcohol can be consumed within the discretionary limits.”
In the long term, combining alcohol and Gilbert’s syndrome isn’t the best idea. If we develop alcohol use disorder (AUD), we may damage our liver, which is already having a hard time processing bilirubin. Further organ damage in the form of cirrhosis (extensive scarring) can impact liver function. This dramatically increases our risk of jaundice, which may also become more severe as our condition worsens.
Interestingly, some people with this disorder report strange symptoms related to the combination of alcohol and Gilbert’s syndrome. Let’s explore these anecdotal issues.
Whenever we discuss Gilbert’s syndrome, alcohol tolerance comes up. Many people with the condition have reported unusual side effects related to drinking, including a lower tolerance level. They may feel drunk more quickly and after consuming less alcohol than their peers. Whether this is related to individual differences or a genetic predisposition remains to be seen. While there isn’t much scientific documentation of this phenomenon, it’s a tale we’ll probably hear from our friends who have also been diagnosed with Gilbert’s syndrome.
After a night on the town, some sufferers report severe hangover symptoms like nausea, headaches, and stomach cramps lasting for days at a time — even if they used to drink more heavily. These stories may be explained by the way our body handles alcohol as we age. When we get older, our metabolism slows, and our liver becomes less efficient. We’re also less resilient than we used to be. All of those factors keep alcohol in our system longer, leaving us to feel its effects for more time than we’d like.
Fortunately, Gilbert’s syndrome is considered a benign disease by most healthcare experts. This means that beyond making a few lifestyle changes, we don’t need to do much to manage it.
Most health advice related to this disorder centers around preventing episodes of jaundice. While we can’t avoid triggers like menstruation or illness, in the future, we’ll want to steer clear of catalysts like dehydration, overexertion, and chronic stress. There are a few steps we might take to manage Gilbert’s syndrome and prevent jaundice:
If you’ve been diagnosed with Gilbert’s syndrome, you have options to keep jaundice at bay. Little modifications like doubling down on hydration, balancing your diet, and avoiding alcohol can protect your health and prevent bilirubin buildup.
Struggling to cut back on drinking? Consider downloading Reframe — a revolutionary habit-change app developed with the input of medical and mental health experts. Our all-in-one alcohol reduction platform has helped 91% of users note a substantial decrease in alcohol use within three months of starting the program. To learn more, visit the App Store or Google Play.
It’s a new spring day! You feel a little groggy after the time change, but you’re excited to spend some time in the sunshine. You bounce out of bed and barrel into the bathroom.
As you brush your teeth, you catch a glimpse of your face in the mirror. Something’s… off.
There’s a sickly, yellowish tint to your skin! You lean closer and see that it’s even creeping into the whites of your eyes. Why is this happening?! Is this jaundice? Isn’t that something that happens only to babies?
You’re not the only one to have this experience. Every day, people well into their late teens, twenties, and thirties realize they have Gilbert’s syndrome. Let’s break down this common genetic condition, how we can avoid jaundice flare-ups, and which lifestyle choices we’ll need to make.
Gilbert’s syndrome is a disorder that disrupts our body’s ability to process bilirubin — an orange-yellow byproduct of broken-down blood cells. It’s also known as constitutional liver dysfunction, Meulengracht syndrome, Gilbert-Lereboullet syndrome, and familial nonhemolytic jaundice (whew!).
To understand this genetic disorder, we can think of our liver as a janitorial service full of workers (enzymes). As red blood cells age and die, producing bilirubin, the staff should be serving as a cleanup crew, making the waste water-soluble and getting rid of it.
Most people’s livers are fully staffed. However, in those of us with Gilbert’s syndrome, most of our employees are standing around instead of working through their bilirubin to-dos. We operate at about 30% capacity.
This difference can be attributed to changes in the UGT1A1 gene, which is supposed to signal each of those enzymes to take part in bilirubin breakdown. Its malfunction means that our bodies may have a buildup of this substance, putting us at risk of hyperbilirubinemia — elevated blood levels of bilirubin. You’ll probably know that condition by its common name: jaundice.
While most genetic disorders are rare, Gilbert’s syndrome is actually pretty common. It affects between 4% and 16% of people. However, thanks to its lack of obvious symptoms, many cases of Gilbert’s syndrome go undetected.
In most of us, Gilbert’s syndrome is so mild that we may not even realize we have it. Around 30% of people exhibit no outward signs at all, making this an asymptomatic condition.
Those of us who do present with symptoms may only notice one — a very slight yellowing of our skin, eye whites, and mucus membranes. That’s jaundice — it doesn’t only occur in babies! For those of us with darker skin tones, it may primarily manifest as a yellowing in the whites of our eyes. In folks with bilirubinemia, episodes of jaundice may be triggered by environmental changes. We’ll dive into those in a bit.
Some people with Gilbert’s syndrome have described symptoms such as weakness, fatigue, and gastrointestinal issues like nausea and diarrhea. Researchers believe that these experiences may be better associated with anxiety about the condition than excess bilirubin levels.
The first step to living with Gilbert’s syndrome is to get a diagnosis. This can be challenging in part because of the disorder’s characteristic fluctuations — how can a doctor observe elevated bilirubin levels if they’re always changing? Healthcare professionals may use multiple blood tests, ultrasounds, and even genetic testing to determine whether we have this condition.
Once we know what we’re dealing with, we can make a plan to manage our symptoms. We’ll want to give our body all the nutrients it needs to successfully compensate for wonky bilirubin levels. That means prioritizing hydration, a balanced diet, and regular exercise.
Our doctor will also tell us about stressors that can trigger a rise in unconjugated bilirubin, which may manifest as jaundice. There are quite a few:
Drinking with Gilbert’s syndrome is technically safe, but it may lead to unwanted side effects.
Short-term alcohol use with Gilbert’s syndrome may aggravate jaundice, but according to researchers, it doesn’t have many other concerning consequences. To quote an article published in The International Journal of Pharmacology, “There are no specific dietary restrictions/additions for GS, and alcohol can be consumed within the discretionary limits.”
In the long term, combining alcohol and Gilbert’s syndrome isn’t the best idea. If we develop alcohol use disorder (AUD), we may damage our liver, which is already having a hard time processing bilirubin. Further organ damage in the form of cirrhosis (extensive scarring) can impact liver function. This dramatically increases our risk of jaundice, which may also become more severe as our condition worsens.
Interestingly, some people with this disorder report strange symptoms related to the combination of alcohol and Gilbert’s syndrome. Let’s explore these anecdotal issues.
Whenever we discuss Gilbert’s syndrome, alcohol tolerance comes up. Many people with the condition have reported unusual side effects related to drinking, including a lower tolerance level. They may feel drunk more quickly and after consuming less alcohol than their peers. Whether this is related to individual differences or a genetic predisposition remains to be seen. While there isn’t much scientific documentation of this phenomenon, it’s a tale we’ll probably hear from our friends who have also been diagnosed with Gilbert’s syndrome.
After a night on the town, some sufferers report severe hangover symptoms like nausea, headaches, and stomach cramps lasting for days at a time — even if they used to drink more heavily. These stories may be explained by the way our body handles alcohol as we age. When we get older, our metabolism slows, and our liver becomes less efficient. We’re also less resilient than we used to be. All of those factors keep alcohol in our system longer, leaving us to feel its effects for more time than we’d like.
Fortunately, Gilbert’s syndrome is considered a benign disease by most healthcare experts. This means that beyond making a few lifestyle changes, we don’t need to do much to manage it.
Most health advice related to this disorder centers around preventing episodes of jaundice. While we can’t avoid triggers like menstruation or illness, in the future, we’ll want to steer clear of catalysts like dehydration, overexertion, and chronic stress. There are a few steps we might take to manage Gilbert’s syndrome and prevent jaundice:
If you’ve been diagnosed with Gilbert’s syndrome, you have options to keep jaundice at bay. Little modifications like doubling down on hydration, balancing your diet, and avoiding alcohol can protect your health and prevent bilirubin buildup.
Struggling to cut back on drinking? Consider downloading Reframe — a revolutionary habit-change app developed with the input of medical and mental health experts. Our all-in-one alcohol reduction platform has helped 91% of users note a substantial decrease in alcohol use within three months of starting the program. To learn more, visit the App Store or Google Play.
Drinking while taking antipsychotic medication can increase our risk of side effects, including orthostatic hypotension, respiratory depression, and even overdose.
If you need to cut out alcohol so you can safely take Latuda, try Reframe! Although it isn’t a treatment for alcohol use disorder (AUD), the Reframe app can help you cut back on drinking gradually with the science-backed knowledge to empower you 100% of the way. Our proven program has helped millions of people around the world drink less and live more. And we want to help you get there, too!
The Reframe app equips you with the knowledge and skills you need to not only survive drinking less, but to thrive while you navigate the journey. Our daily research-backed readings teach you the neuroscience of alcohol, and our in-app Toolkit provides the resources and activities you need to navigate each challenge.
You’ll meet millions of fellow Reframers in our 24/7 forum and daily Zoom check-in meetings. Receive encouragement from people worldwide who know exactly what you’re going through! You’ll also have the opportunity to connect with our licensed Reframe coaches for more personalized guidance.
Plus, we’re always introducing new features to optimize your in-app experience. We recently launched our in-app chatbot, Melody, powered by the world’s most powerful AI technology. Melody is here to help as you adjust to a life with less (or no) alcohol.
And that’s not all! Every month, we launch fun challenges, like Dry/Damp January, Mental Health May, and Outdoorsy June. You won’t want to miss out on the chance to participate alongside fellow Reframers (or solo if that’s more your thing!).
The Reframe app is free for 7 days, so you don’t have anything to lose by trying it. Are you ready to feel empowered and discover life beyond alcohol? Then download our app through the App Store or Google Play today!
Sitting in your psychiatrist’s office, you may feel nervous about starting a new prescription. After all, there’s a learning curve with any medication, especially when you’re trying to manage conditions like schizophrenia or bipolar disorder. What can you do while taking these prescriptions? What should you avoid? Can you even drink alcohol anymore? Let’s explore Latuda, its side effects, and its contraindications.
Available under the generic name lurasidone hydrochloride, Latuda is a popular antipsychotic medication designed to treat schizophrenia and bipolar disorder. It’s especially helpful for battling bouts of bipolar depression — the weeks-long lows you may experience from time to time.
Latuda works by blocking the action of certain dopamine and serotonin receptors in the brain. This balances the levels of these neurotransmitters. Reducing excess dopamine alleviates psychotic symptoms like hallucinations and delusions, while enhancing serotonin activity regulates our mood. Additionally, blocking certain serotonin receptors improves cognition and reduces psychosis.
To summarize: by altering our serotonin and dopamine levels, Latuda (lurasidone) acts as an antidepressant and antipsychotic.
Unlike many antipsychotics, Latuda leaves most other receptors alone, meaning that we’re a bit less likely to experience serious complications like cognitive impairment, weight gain, and oversedation. However, we may still experience side effects after starting this medication:
Latuda side effects: long-term, they vary from person to person. We might observe instances of involuntary movement (tardive dyskinesia) and metabolic change. Discontinuing the medication may result in Latuda withdrawal symptoms like nausea, vomiting, insomnia, and dizziness. We shouldn’t try to stop taking the drug on our own — instead, it’s best to seek medical advice before making any changes.
Some side effects are a warning sign that something is very wrong. High blood sugar can be a major concern, especially for those of us with diabetes. Symptoms of hyperglycemia include confusion, frequent urination, excessive hunger or thirst, nausea, weakness, and fruit-scented breath. If your blood sugar levels seem to change after starting Latuda, or if you begin to have thoughts of suicide, you should contact your healthcare provider immediately.
Whenever we start a new medication, it’s important to be aware of how it will interact with other substances we eat or use. Antibiotics, antifungals, herbs (especially cannabis and St. John’s Wort), and even grapefruit can influence the effects of lurasidone hydrochloride. To prevent any problems, tell your doctor about all over-the-counter or prescription drugs you are currently taking.
It’s also important to be aware of how lifestyle choices will interact with Latuda. For example, since Latuda reduces our ability to regulate our body temperature, we should avoid dehydration, heavy exercise, and prolonged sun exposure to avoid overheating.
Drinking on lurasidone hydrochloride can also be a bad idea. Let’s explore the relationship between Latuda and alcohol, how these substances interact with one another, and the potential risks of combining them.
First, we need to consider the conditions Latuda is prescribed for and how alcohol can impact them. Those of us with bipolar disorder or schizophrenia may be more likely to drink heavily than the general population, which places us at increased risk for alcohol use disorder (AUD).
Alcohol is the most misused substance among people diagnosed with schizophrenia. In fact, an estimated 24% to 36% of those diagnosed with schizophrenia have struggled with alcohol use disorder. The numbers are similar in the bipolar population — over 46% of those with bipolar disorder meet the criteria for AUD.
Ongoing alcohol misuse can worsen the symptoms of people with schizophrenia, placing us at increased risk of depression, suicidality, aggression, and acts of violence. Additionally, it heightens the likelihood of medication nonadherence, meaning that we probably won’t take our antipsychotics on time. This reduces the efficacy of our meds and may cause a resurgence of delusions or visual and auditory hallucinations.
If we’ve been diagnosed with bipolar disorder, especially if we have hallmarks of treatment-resistant bipolar, we should be mindful of our alcohol use. Research shows that AUD exposes those of us with this condition to risks like rapid cycling, mixed mania, frequent hospitalizations, and slower recovery from our symptoms.
Now that we understand how drinking can impact our underlying conditions, let’s explore the interaction of alcohol and Latuda.
While there is limited research about how drinking affects those of us taking Latuda, the available information paints an unsettling picture. Everyone will be affected by both lurasidone hydrochloride and alcohol differently; however, many trends have emerged.
Both alcohol and Latuda are central nervous system (CNS) depressants. This means they suppress automatic functions like breathing and the beating of our heart. Combining these drugs multiplies their depressant effects, which increases our risk of respiratory depression: slow, shallow breathing that may stop entirely.
Although respiratory depression is the main factor behind many overdoses, taking too much Latuda can also trigger seizures, low blood pressure, and an irregular heartbeat. These potentially fatal consequences should be top of mind when we think about drinking while on our antipsychotic. If you begin experiencing these symptoms, contact the poison control center at 800-222-1222 or call 911.
CNS depressants also affect our cognitive abilities. Mixing Latuda and alcohol may slow brain activity, increasing feelings of sedation and reducing our ability to make well-reasoned decisions. All told, CNS depressants can weaken our problem-solving skills, blunt our emotions, slow our processing speed, and impair our concentration. They might also increase our risk of delirium, leaving us dizzy and disoriented.
Orthostatic hypotension is an abrupt drop in blood pressure that happens when standing: if you’ve ever felt dizzy after suddenly changing positions, you’ve probably experienced it. As mentioned, Latuda can affect our blood pressure, which increases our chances of balance/stability-altering issues like orthostatic hypotension.
Even if we’ve taken Latuda for months or years, adding new substances to the mix can surprise us. Alcohol may enhance certain side effects of this drug, including confusion, nausea, and dizziness. As a result, tasks that aren’t usually difficult for us — like driving our car on familiar roadways or walking around the house — may become incredibly challenging, increasing our risk of accidents, falls, and other injury-causing incidents.
Fortunately, with some lifestyle changes and a dash of professional help, we can successfully avoid alcohol while taking Latuda. If you’re sober curious, consider trying one or more of these 10 actionable tips.
It will take some time and consistent effort, but applying any of these tips will be a step toward a healthier, happier life.
If your psychiatrist recommends Latuda, have an open and honest conversation with them about your lifestyle, including how much you drink. This medication can be incredibly effective for managing bipolar depression and schizophrenia, but its interaction with alcohol may pose a risk to your health and safety. Drinking while on Latuda can increase the risk of severe side effects, respiratory depression, and overdosing. However, for some of us, it’s the best medication for hallucinations, delusions, and depressive episodes.
If you’re ready to rethink your relationship with alcohol in preparation to start taking Latuda, Reframe can help. Our proven alcohol cessation app offers the support and scientific backing you need to make a sustainable, lasting change.
Sitting in your psychiatrist’s office, you may feel nervous about starting a new prescription. After all, there’s a learning curve with any medication, especially when you’re trying to manage conditions like schizophrenia or bipolar disorder. What can you do while taking these prescriptions? What should you avoid? Can you even drink alcohol anymore? Let’s explore Latuda, its side effects, and its contraindications.
Available under the generic name lurasidone hydrochloride, Latuda is a popular antipsychotic medication designed to treat schizophrenia and bipolar disorder. It’s especially helpful for battling bouts of bipolar depression — the weeks-long lows you may experience from time to time.
Latuda works by blocking the action of certain dopamine and serotonin receptors in the brain. This balances the levels of these neurotransmitters. Reducing excess dopamine alleviates psychotic symptoms like hallucinations and delusions, while enhancing serotonin activity regulates our mood. Additionally, blocking certain serotonin receptors improves cognition and reduces psychosis.
To summarize: by altering our serotonin and dopamine levels, Latuda (lurasidone) acts as an antidepressant and antipsychotic.
Unlike many antipsychotics, Latuda leaves most other receptors alone, meaning that we’re a bit less likely to experience serious complications like cognitive impairment, weight gain, and oversedation. However, we may still experience side effects after starting this medication:
Latuda side effects: long-term, they vary from person to person. We might observe instances of involuntary movement (tardive dyskinesia) and metabolic change. Discontinuing the medication may result in Latuda withdrawal symptoms like nausea, vomiting, insomnia, and dizziness. We shouldn’t try to stop taking the drug on our own — instead, it’s best to seek medical advice before making any changes.
Some side effects are a warning sign that something is very wrong. High blood sugar can be a major concern, especially for those of us with diabetes. Symptoms of hyperglycemia include confusion, frequent urination, excessive hunger or thirst, nausea, weakness, and fruit-scented breath. If your blood sugar levels seem to change after starting Latuda, or if you begin to have thoughts of suicide, you should contact your healthcare provider immediately.
Whenever we start a new medication, it’s important to be aware of how it will interact with other substances we eat or use. Antibiotics, antifungals, herbs (especially cannabis and St. John’s Wort), and even grapefruit can influence the effects of lurasidone hydrochloride. To prevent any problems, tell your doctor about all over-the-counter or prescription drugs you are currently taking.
It’s also important to be aware of how lifestyle choices will interact with Latuda. For example, since Latuda reduces our ability to regulate our body temperature, we should avoid dehydration, heavy exercise, and prolonged sun exposure to avoid overheating.
Drinking on lurasidone hydrochloride can also be a bad idea. Let’s explore the relationship between Latuda and alcohol, how these substances interact with one another, and the potential risks of combining them.
First, we need to consider the conditions Latuda is prescribed for and how alcohol can impact them. Those of us with bipolar disorder or schizophrenia may be more likely to drink heavily than the general population, which places us at increased risk for alcohol use disorder (AUD).
Alcohol is the most misused substance among people diagnosed with schizophrenia. In fact, an estimated 24% to 36% of those diagnosed with schizophrenia have struggled with alcohol use disorder. The numbers are similar in the bipolar population — over 46% of those with bipolar disorder meet the criteria for AUD.
Ongoing alcohol misuse can worsen the symptoms of people with schizophrenia, placing us at increased risk of depression, suicidality, aggression, and acts of violence. Additionally, it heightens the likelihood of medication nonadherence, meaning that we probably won’t take our antipsychotics on time. This reduces the efficacy of our meds and may cause a resurgence of delusions or visual and auditory hallucinations.
If we’ve been diagnosed with bipolar disorder, especially if we have hallmarks of treatment-resistant bipolar, we should be mindful of our alcohol use. Research shows that AUD exposes those of us with this condition to risks like rapid cycling, mixed mania, frequent hospitalizations, and slower recovery from our symptoms.
Now that we understand how drinking can impact our underlying conditions, let’s explore the interaction of alcohol and Latuda.
While there is limited research about how drinking affects those of us taking Latuda, the available information paints an unsettling picture. Everyone will be affected by both lurasidone hydrochloride and alcohol differently; however, many trends have emerged.
Both alcohol and Latuda are central nervous system (CNS) depressants. This means they suppress automatic functions like breathing and the beating of our heart. Combining these drugs multiplies their depressant effects, which increases our risk of respiratory depression: slow, shallow breathing that may stop entirely.
Although respiratory depression is the main factor behind many overdoses, taking too much Latuda can also trigger seizures, low blood pressure, and an irregular heartbeat. These potentially fatal consequences should be top of mind when we think about drinking while on our antipsychotic. If you begin experiencing these symptoms, contact the poison control center at 800-222-1222 or call 911.
CNS depressants also affect our cognitive abilities. Mixing Latuda and alcohol may slow brain activity, increasing feelings of sedation and reducing our ability to make well-reasoned decisions. All told, CNS depressants can weaken our problem-solving skills, blunt our emotions, slow our processing speed, and impair our concentration. They might also increase our risk of delirium, leaving us dizzy and disoriented.
Orthostatic hypotension is an abrupt drop in blood pressure that happens when standing: if you’ve ever felt dizzy after suddenly changing positions, you’ve probably experienced it. As mentioned, Latuda can affect our blood pressure, which increases our chances of balance/stability-altering issues like orthostatic hypotension.
Even if we’ve taken Latuda for months or years, adding new substances to the mix can surprise us. Alcohol may enhance certain side effects of this drug, including confusion, nausea, and dizziness. As a result, tasks that aren’t usually difficult for us — like driving our car on familiar roadways or walking around the house — may become incredibly challenging, increasing our risk of accidents, falls, and other injury-causing incidents.
Fortunately, with some lifestyle changes and a dash of professional help, we can successfully avoid alcohol while taking Latuda. If you’re sober curious, consider trying one or more of these 10 actionable tips.
It will take some time and consistent effort, but applying any of these tips will be a step toward a healthier, happier life.
If your psychiatrist recommends Latuda, have an open and honest conversation with them about your lifestyle, including how much you drink. This medication can be incredibly effective for managing bipolar depression and schizophrenia, but its interaction with alcohol may pose a risk to your health and safety. Drinking while on Latuda can increase the risk of severe side effects, respiratory depression, and overdosing. However, for some of us, it’s the best medication for hallucinations, delusions, and depressive episodes.
If you’re ready to rethink your relationship with alcohol in preparation to start taking Latuda, Reframe can help. Our proven alcohol cessation app offers the support and scientific backing you need to make a sustainable, lasting change.
Does drinking alcohol make us smell bad? Learn the science behind why alcohol can, in fact, affect the way we smell.
You came to the right place! Although it isn’t a treatment for alcohol use disorder (AUD), the Reframe app can help you cut back on drinking gradually, with the science-backed knowledge to empower you 100% of the way. Our proven program has helped millions of people around the world drink less and live more. And we want to help you get there, too!
The Reframe app equips you with the knowledge and skills you need to not only survive drinking less, but to thrive while you navigate the journey. Our daily research-backed readings teach you the neuroscience of alcohol, and our in-app Toolkit provides the resources and activities you need to navigate each challenge.
You’ll meet millions of fellow Reframers in our 24/7 Forum chat and daily Zoom check-in meetings. Receive encouragement from people worldwide who know exactly what you’re going through! You’ll also have the opportunity to connect with our licensed Reframe coaches for more personalized guidance.
Plus, we’re always introducing new features to optimize your in-app experience. We recently launched our in-app chatbot, Melody, powered by the world’s most powerful AI technology. Melody is here to help as you adjust to a life with less (or no) alcohol.
And that’s not all! Every month, we launch fun challenges, like Dry/Damp January, Mental Health May, and Outdoorsy June. You won’t want to miss out on the chance to participate alongside fellow Reframers (or solo if that’s more your thing!).
The Reframe app is free for 7 days, so you don’t have anything to lose by trying it. Are you ready to feel empowered and discover life beyond alcohol? Then download our app through the App Store or Google Play today!
If you’ve ever been to a hot yoga class on a Sunday morning and are overwhelmed by the smell of tequila emanating from the room once people start sweating, then you’re no stranger to the phenomenon of the “alcohol smell” that can linger on us after we’ve been drinking. Or perhaps a friend kindly recommended a shower because they could smell it on you. Eek! No one wants to hear that! But props to having good friends to tell us things like this.
So does drinking alcohol actually make us smell bad? And can we do anything to prevent it from happening? If you’ve ever wondered about this, read on.
There isn’t a specific term for the smell of alcohol on us when we’re drinking or after we’ve been drinking, but the odor we produce when we’ve been drinking is typically referred to as “alcohol breath” or “booze breath.” The smell of alcohol itself can range from sweet and fruity to sharp and pungent, depending on the type of alcohol we’ve been drinking. And it’s not always on our breath; it can be released in our sweat and through the pores of our skin.
Here’s a breakdown of how the process works. When we drink alcohol, our body undergoes a process known as alcohol metabolism. With the help of our digestive enzymes, our liver breaks down ethanol, the primary component in alcoholic drinks. One of these enzymes — alcohol dehydrogenase — converts ethanol into acetaldehyde, which is then further metabolized into acetic acid before being excreted or released from our bodies.
Think about it this way: our body needs to process everything we consume. In other words, the alcohol has to go somewhere. So, when our liver is already working overtime to process the alcohol we’ve consumed, what’s left over gets released throughout the rest of our body — most prominently through our skin, pores, and breath.
For heavy drinkers or those of us who have been drinkers for many years, we may have developed a serious buildup of toxins in our bodies from repeated use over time. Detoxing from some substances, particularly alcohol, is associated with a significant odor that does, indeed, make us stink. Speaking of detoxification, why do we seem to sweat more after we drink? We’ll explain that, too.
Alcohol consumption can lead to increased sweating for some of us. When alcohol enters our bloodstream, it affects our central nervous system and disrupts our body's normal regulatory mechanisms, including those that regulate our temperature control. Alcohol causes blood vessels near the skin to dilate, leading to a sensation of warmth and potentially triggering our body's cooling mechanisms, including sweating. Alcohol consumption can also stimulate our sympathetic nervous system, which is responsible for the body's fight-or-flight response. This stimulation can lead to an increase in sweat production as our body responds to the perceived “stress” that alcohol causes. Drinking alcohol can also cause us to experience night sweats.
So, how do we stop this from happening and avoid the booze smell? Of course, the best way to avoid smelling like alcohol is to abstain from it altogether or practice moderation, which is typically defined as one drink per day for women and two drinks a day for men.
Here are several other ways to avoid smelling like alcohol:
What we put into our body must come out, so not drinking alcohol is the most obvious way to avoid smelling like it.
In addition to avoiding the alcohol smell, there are many health benefits associated with drinking less:
Read more about the many positive effects we experience when we stop drinking or cut back on drinking.
When it comes to drinking and smelling bad, it’s simply a reality that comes with the territory. If we want to avoid this risk altogether, the answer is easy: eliminate alcohol from the equation. Practicing good personal hygiene, moderation, and exercise are great ways to reduce the risks of smelling bad if we choose to partake in alcohol.
If you’ve ever been to a hot yoga class on a Sunday morning and are overwhelmed by the smell of tequila emanating from the room once people start sweating, then you’re no stranger to the phenomenon of the “alcohol smell” that can linger on us after we’ve been drinking. Or perhaps a friend kindly recommended a shower because they could smell it on you. Eek! No one wants to hear that! But props to having good friends to tell us things like this.
So does drinking alcohol actually make us smell bad? And can we do anything to prevent it from happening? If you’ve ever wondered about this, read on.
There isn’t a specific term for the smell of alcohol on us when we’re drinking or after we’ve been drinking, but the odor we produce when we’ve been drinking is typically referred to as “alcohol breath” or “booze breath.” The smell of alcohol itself can range from sweet and fruity to sharp and pungent, depending on the type of alcohol we’ve been drinking. And it’s not always on our breath; it can be released in our sweat and through the pores of our skin.
Here’s a breakdown of how the process works. When we drink alcohol, our body undergoes a process known as alcohol metabolism. With the help of our digestive enzymes, our liver breaks down ethanol, the primary component in alcoholic drinks. One of these enzymes — alcohol dehydrogenase — converts ethanol into acetaldehyde, which is then further metabolized into acetic acid before being excreted or released from our bodies.
Think about it this way: our body needs to process everything we consume. In other words, the alcohol has to go somewhere. So, when our liver is already working overtime to process the alcohol we’ve consumed, what’s left over gets released throughout the rest of our body — most prominently through our skin, pores, and breath.
For heavy drinkers or those of us who have been drinkers for many years, we may have developed a serious buildup of toxins in our bodies from repeated use over time. Detoxing from some substances, particularly alcohol, is associated with a significant odor that does, indeed, make us stink. Speaking of detoxification, why do we seem to sweat more after we drink? We’ll explain that, too.
Alcohol consumption can lead to increased sweating for some of us. When alcohol enters our bloodstream, it affects our central nervous system and disrupts our body's normal regulatory mechanisms, including those that regulate our temperature control. Alcohol causes blood vessels near the skin to dilate, leading to a sensation of warmth and potentially triggering our body's cooling mechanisms, including sweating. Alcohol consumption can also stimulate our sympathetic nervous system, which is responsible for the body's fight-or-flight response. This stimulation can lead to an increase in sweat production as our body responds to the perceived “stress” that alcohol causes. Drinking alcohol can also cause us to experience night sweats.
So, how do we stop this from happening and avoid the booze smell? Of course, the best way to avoid smelling like alcohol is to abstain from it altogether or practice moderation, which is typically defined as one drink per day for women and two drinks a day for men.
Here are several other ways to avoid smelling like alcohol:
What we put into our body must come out, so not drinking alcohol is the most obvious way to avoid smelling like it.
In addition to avoiding the alcohol smell, there are many health benefits associated with drinking less:
Read more about the many positive effects we experience when we stop drinking or cut back on drinking.
When it comes to drinking and smelling bad, it’s simply a reality that comes with the territory. If we want to avoid this risk altogether, the answer is easy: eliminate alcohol from the equation. Practicing good personal hygiene, moderation, and exercise are great ways to reduce the risks of smelling bad if we choose to partake in alcohol.
Hiccups are the involuntary contraction of the diaphragm. Alcohol is one reason we get hiccups, but not the sole cause. Learn some tips for avoiding and treating hiccups in our latest blog.
Although it isn’t a treatment for alcohol use disorder (AUD), the Reframe app can help you cut back on drinking gradually with the science-backed knowledge to empower you 100% of the way. Our proven program has helped millions of people around the world drink less and live more. And we want to help you get there, too!
The Reframe app equips you with the knowledge and skills you need to not only survive drinking less, but to thrive while you navigate the journey. Our daily research-backed readings teach you the neuroscience of alcohol, and our in-app Toolkit provides the resources and activities you need to navigate each challenge.
You’ll meet millions of fellow Reframers in our 24/7 Forum chat and daily Zoom check-in meetings. Receive encouragement from people worldwide who know exactly what you’re going through! You’ll also have the opportunity to connect with our licensed Reframe coaches for more personalized guidance.
Plus, we’re always introducing new features to optimize your in-app experience. We recently launched our in-app chatbot, Melody, powered by the world’s most powerful AI technology. Melody is here to help as you adjust to a life with less (or no) alcohol.
And that’s not all! Every month, we launch fun challenges, like Dry/Damp January, Mental Health May, and Outdoorsy June. You won’t want to miss out on the chance to participate alongside fellow Reframers (or solo if that’s more your thing!).
The Reframe app is free for 7 days, so you don’t have anything to lose by trying it. Are you ready to feel empowered and discover life beyond alcohol? Then download our app through the App Store or Google Play today!
Hiccup! Hiccup! Hiccup! Ugh — it’s happening again. You just got home after a night out, and somehow you have hiccups again. All you can think is how hard it’s going to be to sleep if these hiccups don’t go away — and you’ll do anything to stop them.
Most of us have experienced hiccups at some point in our lives, and they can be hard to get rid of! Keep reading to learn about why we get hiccups, how we can stop them, why alcohol famously causes hiccups, and how to prevent another attack of drinking-related hiccups in the future.
Hiccups are an involuntary spasm of the diaphragm. The diaphragm is an organ below the lungs which separates the base of the chest from the abdomen and is essential for us to breathe. The diaphragm contracts rhythmically and continually to allow us to breathe.
When we inhale, our diaphragm contracts and flattens to create a vacuum effect that pulls air into the lungs. As we exhale, our diaphragm relaxes to help push air out of the lungs. The action of the diaphragm is controlled subconsciously by our brain. Aside from helping us breathe, the diaphragm also increases abdominal pressure so we can vomit, urinate, or pass bowel movements, and it puts pressure on the esophagus to prevent acid reflux.
Hiccups have inspired many superstitions over the years. Some believe that getting hiccups means someone is talking about or missing us. Others have claimed that hiccups are caused by elves or spirits! However, science tells us that hiccups occur when our diaphragm involuntarily spasms. During an episode of hiccups, our brain signals our diaphragm to forcefully move downward and contract, which causes air to get sucked into the back of our throat. As this happens, our vocal cords close and create a “hic” sound.
Hiccups are the result of the physical reaction in our diaphragm. The hiccup reflex starts with major nerve pathways from the diaphragm region (the phrenic and vagus nerves). From there, the information is processed in the midbrain, which is also responsible for several other reflexes. The midbrain then sends signals to widespread nerve pathways that control the muscles in the diaphragm and chest.
That’s quite the journey through our body! Let’s take a look at some different factors that can trigger the hiccup reflex.
Does alcohol cause us to hiccup? The short answer is yes, alcohol can lead to hiccups! Alcohol acts directly on our brain and central nervous system, making its way to every corner of our body and slowing down nerve signals. Drunk hiccups can directly result from changes to the nervous system and inhibition of signals in the brain or result indirectly by causing acid reflux and filling up our stomach with carbonation.
Whether we get alcohol hiccups or hiccups from other causes, they manifest in the same way. At best, they’re an annoyance — but they do have a dark side.
Depending on the duration, hiccups have different classifications.
Acute hiccups should go away on their own. Persistent hiccups and chronic hiccups typically require hospitalization. In the United States, approximately 4,000 people per year are hospitalized with problematic hiccups. If you have hiccups that last longer than 48 hours or are extremely painful, seek medical attention.
Persistent and chronic hiccups are rare but dangerous — they can interfere with eating, drinking, talking, breathing, sleeping, or cause significant pain. Risk factors include encephalitis, meningitis, multiple sclerosis, stroke, brain injury, tumors, diabetes, kidney disease, electrolyte imbalance, and damage to or irritation of the phrenic or vagus nerves.
Getting hiccups after drinking isn’t any different than getting hiccups any other time. However, if our hiccups are a response to alcohol’s depressant effect on our nervous system, the hiccups can persist until our body has processed all of the alcohol, which could take about an hour for every standard drink we’ve had.
Most of the time, hiccups will go away on their own. However, hiccups can be very annoying, and we might be willing to try almost anything to stop them. There are a lot of home remedies for hiccups that people swear by, but many of them are not backed by science.
There are a few science-backed strategies that may help relieve hiccups:
There are endless folk remedies for curing hiccups and for how to get rid of drunk hiccups specifically, but most of them are not backed by science. In most cases, time is the most reliable remedy.
The unfortunate truth is that when it comes to quick fixes for how to get rid of hiccups when drunk, there’s no shortcut. In fact, due to alcohol’s interference with the central nervous system, drunk hiccups could last even longer than sober hiccups.
Don’t forget: if you have hiccups for longer than 48 hours, seek medical attention to check for any underlying causes and get some much-needed relief.
Getting rid of drunk hiccups may be just a game of time, but there are proven ways to avoid hiccups in the first place. Let’s look at a few:
Sometimes, hiccups are an unavoidable part of life. However, alcohol is one avoidable factor! There are many health benefits to living alcohol-free or cutting back on alcohol, and eliminating hiccups from drinking is only the beginning!
Hiccup! Hiccup! Hiccup! Ugh — it’s happening again. You just got home after a night out, and somehow you have hiccups again. All you can think is how hard it’s going to be to sleep if these hiccups don’t go away — and you’ll do anything to stop them.
Most of us have experienced hiccups at some point in our lives, and they can be hard to get rid of! Keep reading to learn about why we get hiccups, how we can stop them, why alcohol famously causes hiccups, and how to prevent another attack of drinking-related hiccups in the future.
Hiccups are an involuntary spasm of the diaphragm. The diaphragm is an organ below the lungs which separates the base of the chest from the abdomen and is essential for us to breathe. The diaphragm contracts rhythmically and continually to allow us to breathe.
When we inhale, our diaphragm contracts and flattens to create a vacuum effect that pulls air into the lungs. As we exhale, our diaphragm relaxes to help push air out of the lungs. The action of the diaphragm is controlled subconsciously by our brain. Aside from helping us breathe, the diaphragm also increases abdominal pressure so we can vomit, urinate, or pass bowel movements, and it puts pressure on the esophagus to prevent acid reflux.
Hiccups have inspired many superstitions over the years. Some believe that getting hiccups means someone is talking about or missing us. Others have claimed that hiccups are caused by elves or spirits! However, science tells us that hiccups occur when our diaphragm involuntarily spasms. During an episode of hiccups, our brain signals our diaphragm to forcefully move downward and contract, which causes air to get sucked into the back of our throat. As this happens, our vocal cords close and create a “hic” sound.
Hiccups are the result of the physical reaction in our diaphragm. The hiccup reflex starts with major nerve pathways from the diaphragm region (the phrenic and vagus nerves). From there, the information is processed in the midbrain, which is also responsible for several other reflexes. The midbrain then sends signals to widespread nerve pathways that control the muscles in the diaphragm and chest.
That’s quite the journey through our body! Let’s take a look at some different factors that can trigger the hiccup reflex.
Does alcohol cause us to hiccup? The short answer is yes, alcohol can lead to hiccups! Alcohol acts directly on our brain and central nervous system, making its way to every corner of our body and slowing down nerve signals. Drunk hiccups can directly result from changes to the nervous system and inhibition of signals in the brain or result indirectly by causing acid reflux and filling up our stomach with carbonation.
Whether we get alcohol hiccups or hiccups from other causes, they manifest in the same way. At best, they’re an annoyance — but they do have a dark side.
Depending on the duration, hiccups have different classifications.
Acute hiccups should go away on their own. Persistent hiccups and chronic hiccups typically require hospitalization. In the United States, approximately 4,000 people per year are hospitalized with problematic hiccups. If you have hiccups that last longer than 48 hours or are extremely painful, seek medical attention.
Persistent and chronic hiccups are rare but dangerous — they can interfere with eating, drinking, talking, breathing, sleeping, or cause significant pain. Risk factors include encephalitis, meningitis, multiple sclerosis, stroke, brain injury, tumors, diabetes, kidney disease, electrolyte imbalance, and damage to or irritation of the phrenic or vagus nerves.
Getting hiccups after drinking isn’t any different than getting hiccups any other time. However, if our hiccups are a response to alcohol’s depressant effect on our nervous system, the hiccups can persist until our body has processed all of the alcohol, which could take about an hour for every standard drink we’ve had.
Most of the time, hiccups will go away on their own. However, hiccups can be very annoying, and we might be willing to try almost anything to stop them. There are a lot of home remedies for hiccups that people swear by, but many of them are not backed by science.
There are a few science-backed strategies that may help relieve hiccups:
There are endless folk remedies for curing hiccups and for how to get rid of drunk hiccups specifically, but most of them are not backed by science. In most cases, time is the most reliable remedy.
The unfortunate truth is that when it comes to quick fixes for how to get rid of hiccups when drunk, there’s no shortcut. In fact, due to alcohol’s interference with the central nervous system, drunk hiccups could last even longer than sober hiccups.
Don’t forget: if you have hiccups for longer than 48 hours, seek medical attention to check for any underlying causes and get some much-needed relief.
Getting rid of drunk hiccups may be just a game of time, but there are proven ways to avoid hiccups in the first place. Let’s look at a few:
Sometimes, hiccups are an unavoidable part of life. However, alcohol is one avoidable factor! There are many health benefits to living alcohol-free or cutting back on alcohol, and eliminating hiccups from drinking is only the beginning!
Sugar alcohols are used as sweeteners that have fewer calories than sugar. Sugar alcohols do not contain ethanol so they are not the same as the alcohol we drink.
Although it isn’t a treatment for alcohol use disorder (AUD), the Reframe app can help you cut back on drinking gradually with the science-backed knowledge to empower you 100% of the way. Our proven program has helped millions of people around the world drink less and live more. And we want to help you get there, too!
The Reframe app equips you with the knowledge and skills you need to not only survive drinking less, but to thrive while you navigate the journey. Our daily research-backed readings teach you the neuroscience of alcohol, and our in-app Toolkit provides the resources and activities you need to navigate each challenge.
You’ll meet millions of fellow Reframers in our 24/7 Forum chat and daily Zoom check-in meetings. Receive encouragement from people worldwide who know exactly what you’re going through! You’ll also have the opportunity to connect with our licensed Reframe coaches for more personalized guidance.
Plus, we’re always introducing new features to optimize your in-app experience. We recently launched our in-app chatbot, Melody, powered by the world’s most powerful AI technology. Melody is here to help as you adjust to a life with less (or no) alcohol.
And that’s not all! Every month, we launch fun challenges, like Dry/Damp January, Mental Health May, and Outdoorsy June. You won’t want to miss out on the chance to participate alongside fellow Reframers (or solo if that’s more your thing!).
The Reframe app is free for 7 days, so you don’t have anything to lose by trying it. Are you ready to feel empowered and discover life beyond alcohol? Then download our app through the App Store or Google Play today!
Do you ever catch yourself reading food labels and wondering what all those ingredients actually are? If you’re trying to cut out sugars from your diet, you’ll probably see a lot of “-itols” in the ingredients. But what the heck is xylitol? Is it something we should be eating?
In this blog, we will learn what sugar alcohols are, if they are safe to consume, some places we can commonly find them, and if they have anything to do with the alcohol that makes us drunk.
Sugar alcohols, or polyols, are sugar substitutes used to sweeten our food. Some sugar alcohols occur naturally in fruits and vegetables such as apples, pears, blackberries, peaches, prunes, pineapples, olives, asparagus, sweet potatoes, and carrots. Others are produced industrially. Sugar alcohols are a type of carbohydrate, but they do not contain ethanol — the intoxicating ingredient that is in the alcohol we drink. We will touch more on this later.
Sugar alcohols have a distinctive, sweet taste but lack the dense calories that regular sugars contain. The food industry uses sugar alcohols as thickeners, sweeteners, and substitutes for table sugar or sucrose. Our small intestine only partially absorbs sugar alcohols, which means they have a lower impact on our blood sugar levels.
We can spot sugar alcohols in our foods by reading food labels. Let’s review some of the most common sugar alcohols and what foods we can typically find them in:
Other sugar alcohols we might find in our foods, medications, or dental products include hydrogenated starch hydrolysates, mannitol, and maltitol. Note that the list above is not exhaustive. Anyone concerned about sugar alcohols should consult a doctor or dietitian.
Now that we have the basic information on sugar alcohols, let’s get into the nitty-gritty. Keep reading to learn if sugar alcohols are bad for us and what science suggests about them.
For the most part, sugar alcohols are safe to consume. As with any product we eat, the full impact of sugar alcohols varies based on factors of individual tolerance, the quantity we consume, and our overall diets. Sugar alcohols are safe to consume in moderation, but there are some potential reasons they are harmful to us:
Being mindful of the types and amounts of sugar alcohols we consume helps us avoid the negative effects. Consuming sugar alcohols in moderation is key to avoiding problems. Anyone concerned about a reaction to sugar alcohols should consult a healthcare professional such as a registered dietitian.
On the bright side, sugar alcohols have allowed for the creation of low-calorie and sugar-free options for those who need it. There are many positive aspects to sugar alcohols:
There are benefits to sugar alcohols, especially for cutting out traditional sugars, but are they a good option for those with diabetes?
Many sugar-free or low-carb products that use sugar alcohols as sweeteners are designed for people with diabetes. These products allow us to enjoy sweet flavors without the same impact on blood sugar levels, so yes — sugar alcohols are a safe option for those of us with diabetes!
Sugar alcohols are not fully absorbed in the small intestines and have a less significant effect on our blood glucose levels compared to regular sugar. This makes it easier to manage blood sugar levels if we have diabetes. Sugar alcohols do not require insulin to absorb them, unlike glucose, making them a more suitable option for those who needs to regulate insulin levels.
Sugar alcohols have their downsides. If we’re worried about the bad sides of sugar alcohols and want to avoid them, don’t worry. There are plenty of alternatives to sugar alcohol:
Nondiabetics worried about consuming artificial sweeteners or sugar substitutes such as sugar alcohols can always stick with regular sugar.
While sugar alcohols are used to sweeten foods and may have some health benefits, they are unrelated to the consumption of alcoholic beverages and do not result in the same physiological and psychological effects associated with alcohol consumption. It's important to distinguish between these two categories of substances to avoid confusion.
The chemical structure of sugar alcohols is a hybrid between sugars (e.g., glucose or table sugar) and alcohols (e.g., ethanol). The alcohol we consume with the psychoactive effects is ethanol. Sugar alcohols differ from traditional sugars because they contain a functional alcohol group. An alcohol functional group, however, is not the same as the ethanol or the alcohol we drink because they are not the same chemical structures. Therefore, sugar alcohols do not have the same intoxicating properties as ethanol.
Sugar alcohols are low-calorie sweeteners used in place of regular sugars. If we consume too much, they can cause digestive problems, but they are mostly okay for us to consume in moderation. There are benefits to sugar alcohols — better for our dental health, glucose levels, and blood sugar levels. Sugar alcohols do not contain ethanol or the psychoactive properties of the alcohol we typically drink.
Do you ever catch yourself reading food labels and wondering what all those ingredients actually are? If you’re trying to cut out sugars from your diet, you’ll probably see a lot of “-itols” in the ingredients. But what the heck is xylitol? Is it something we should be eating?
In this blog, we will learn what sugar alcohols are, if they are safe to consume, some places we can commonly find them, and if they have anything to do with the alcohol that makes us drunk.
Sugar alcohols, or polyols, are sugar substitutes used to sweeten our food. Some sugar alcohols occur naturally in fruits and vegetables such as apples, pears, blackberries, peaches, prunes, pineapples, olives, asparagus, sweet potatoes, and carrots. Others are produced industrially. Sugar alcohols are a type of carbohydrate, but they do not contain ethanol — the intoxicating ingredient that is in the alcohol we drink. We will touch more on this later.
Sugar alcohols have a distinctive, sweet taste but lack the dense calories that regular sugars contain. The food industry uses sugar alcohols as thickeners, sweeteners, and substitutes for table sugar or sucrose. Our small intestine only partially absorbs sugar alcohols, which means they have a lower impact on our blood sugar levels.
We can spot sugar alcohols in our foods by reading food labels. Let’s review some of the most common sugar alcohols and what foods we can typically find them in:
Other sugar alcohols we might find in our foods, medications, or dental products include hydrogenated starch hydrolysates, mannitol, and maltitol. Note that the list above is not exhaustive. Anyone concerned about sugar alcohols should consult a doctor or dietitian.
Now that we have the basic information on sugar alcohols, let’s get into the nitty-gritty. Keep reading to learn if sugar alcohols are bad for us and what science suggests about them.
For the most part, sugar alcohols are safe to consume. As with any product we eat, the full impact of sugar alcohols varies based on factors of individual tolerance, the quantity we consume, and our overall diets. Sugar alcohols are safe to consume in moderation, but there are some potential reasons they are harmful to us:
Being mindful of the types and amounts of sugar alcohols we consume helps us avoid the negative effects. Consuming sugar alcohols in moderation is key to avoiding problems. Anyone concerned about a reaction to sugar alcohols should consult a healthcare professional such as a registered dietitian.
On the bright side, sugar alcohols have allowed for the creation of low-calorie and sugar-free options for those who need it. There are many positive aspects to sugar alcohols:
There are benefits to sugar alcohols, especially for cutting out traditional sugars, but are they a good option for those with diabetes?
Many sugar-free or low-carb products that use sugar alcohols as sweeteners are designed for people with diabetes. These products allow us to enjoy sweet flavors without the same impact on blood sugar levels, so yes — sugar alcohols are a safe option for those of us with diabetes!
Sugar alcohols are not fully absorbed in the small intestines and have a less significant effect on our blood glucose levels compared to regular sugar. This makes it easier to manage blood sugar levels if we have diabetes. Sugar alcohols do not require insulin to absorb them, unlike glucose, making them a more suitable option for those who needs to regulate insulin levels.
Sugar alcohols have their downsides. If we’re worried about the bad sides of sugar alcohols and want to avoid them, don’t worry. There are plenty of alternatives to sugar alcohol:
Nondiabetics worried about consuming artificial sweeteners or sugar substitutes such as sugar alcohols can always stick with regular sugar.
While sugar alcohols are used to sweeten foods and may have some health benefits, they are unrelated to the consumption of alcoholic beverages and do not result in the same physiological and psychological effects associated with alcohol consumption. It's important to distinguish between these two categories of substances to avoid confusion.
The chemical structure of sugar alcohols is a hybrid between sugars (e.g., glucose or table sugar) and alcohols (e.g., ethanol). The alcohol we consume with the psychoactive effects is ethanol. Sugar alcohols differ from traditional sugars because they contain a functional alcohol group. An alcohol functional group, however, is not the same as the ethanol or the alcohol we drink because they are not the same chemical structures. Therefore, sugar alcohols do not have the same intoxicating properties as ethanol.
Sugar alcohols are low-calorie sweeteners used in place of regular sugars. If we consume too much, they can cause digestive problems, but they are mostly okay for us to consume in moderation. There are benefits to sugar alcohols — better for our dental health, glucose levels, and blood sugar levels. Sugar alcohols do not contain ethanol or the psychoactive properties of the alcohol we typically drink.
At-home liver tests are a convenient option for frequent liver checks. Check out our latest blog for a step-by-step guide on how to check your liver health at home.
You’ve come to the right place! Our proven program has helped millions of people around the world drink less and live more. And we want to help you get there, too!
The Reframe app equips you with the knowledge and skills you need to not only survive drinking less, but to thrive while you navigate the journey. Our daily research-backed readings teach you the neuroscience of alcohol, and our in-app Toolkit provides the resources and activities you need to navigate each challenge.
You’ll meet millions of fellow Reframers in our 24/7 forum and daily Zoom check-in meetings. Receive encouragement from people worldwide who know exactly what you’re going through! You’ll also have the opportunity to connect with our licensed Reframe coaches for more personalized guidance.
Plus, we’re always introducing new features to optimize your in-app experience. We recently launched our in-app chatbot, Melody, powered by the world’s most powerful AI technology. Melody is here to help as you adjust to a life with less (or no) alcohol.
And that’s not all! Every month, we launch fun challenges, like Dry/Damp January, Mental Health May, and Outdoorsy June. You won’t want to miss out on the chance to participate alongside fellow Reframers (or solo if that’s more your thing!).
The Reframe app is free for 7 days, so you don’t have anything to lose by trying it. Are you ready to feel empowered and discover life beyond alcohol? Then download our app through the App Store or Google Play today!
Compared to the beloved brain or the hallowed heart, the liver is no ostentatious organ. It’s fairly easy to ignore, and we don’t have as many health fads reminding us to check on it.
Fortunately, with the rise of at-home conveniences, it’s now easier than ever to monitor your liver health. You may have seen at-home liver test kits pop up during your search about liver health. So, are you wondering if they really work or what they entail? Let’s walk through our guide to proper liver function and how to test liver health at home.
Located just above our stomach, our liver is the largest solid organ in our body. Our liver is commonly known for its role in metabolizing alcohol but is responsible for so many other primary functions in our body:
Our liver does so much in our body — requiring proper functioning to maintain our overall health. Let’s take a look at some factors that can influence our liver health.
Signs of liver disease or dysfunction may take time to appear. Being aware of the factors that affect our liver health can help us prevent dysfunction. Let’s consider the following factors that influence our liver health:
We’ve established that many different elements can impact our liver health, but let’s explore some ways we can detect potential problems.
Liver disease is often not detected until serious symptoms arise. Learning to identify signs of liver dysfunction helps us determine if we need to test our liver function at home. The following are signs to watch for:
If we experience any of these symptoms and are concerned about our liver health, it might be worth testing our liver health.
Liver function tests are blood tests that look at specific proteins and enzymes in our blood to help determine the functioning of our liver. Too much or too little of the proteins and enzymes that the liver function test checks for can suggest liver disease or dysfunction.
A liver panel can vary in the proteins and enzymes that are tested. The common liver function tests in a liver panel include the following:
Now that we’ve determined reasons to check our liver function, let’s explore some ways we can get a liver function test.
Our primary care physician can request a liver panel. If a liver function test is needed, we will be ordered to complete a blood test to detect any abnormalities. The test is typically performed in a laboratory, clinic, hospital, or doctor’s office. If ordered by a physician, some insurance policies may cover the cost of the panel. There may be a copayment, but the exact cost and policy will vary depending on the insurance.
A liver panel is easily requested from a practitioner, but some of us may be looking for other options.
A liver function test can be purchased online, completed at home, and referred to a lab for sample collection. Unlike lab tests, which typically involve a full blood draw, at-home testing kits mainly require a skin prick. Once the sample is taken, it is sent to a lab for analysis.
At-home liver function test costs can range from $30-$200, depending on the thoroughness of the panels. With prices as low as $30, it almost sounds too good to be true. We may be left questioning if at-home liver testing kits actually work.
Studies show that at-home liver function tests are effective and can help detect acute liver injury. At-home testing kits commonly check for the same proteins and enzymes in laboratory liver panels; however, at-home liver tests may not be as comprehensive or as accurate as in-clinic tests. The small, pinprick blood sample limits the range of at-home tests.
Results may also vary in accuracy depending on the brand of the test and the lab where the results are processed. The reports commonly indicate abnormalities by showing results “out of normal range.” However, this may not always indicate the level of dysfunction and does not provide details on potential issues. If we have serious concerns about our liver health, it’s best to skip the at-home test and see a doctor.
At-home liver function tests are most optimal for those of us who want to maintain frequent liver health checks. The tests can also be helpful for those of us who are worried about potential side effects from medication or who struggle with alcohol misuse. For those of us who have determined that at-home liver tests can be beneficial, let’s walk through the steps on how to complete one.
Before attempting to check our liver health at home, it’s important to determine if an at-home liver function test is appropriate for our personal needs. Consulting with a physician regarding serious concerns is recommended. For those who may benefit from an at-home liver test, let’s walk through a step-by-step guide to completing a liver health check at home.
Regular liver checks help to detect dysfunction and disease, but we can also implement strategies to help maintain a healthy liver.
Aside from checking our liver health from time to time, we can take other initiatives to improve and maintain healthy liver function. Let’s explore several different habits we can implement to improve our liver health:
“A healthy liver keeps the doctor away.” While that’s not exactly how the saying goes, it remains true that proper liver function is essential for our overall health. At-home liver function tests can help us check for any abnormalities without having to set foot in a doctor’s office. While consulting with a physician is always recommended when we are concerned about our health, at-home tests can be a convenient tool for maintaining regular liver health checks. Looking into your liver health can be just a click away.
Compared to the beloved brain or the hallowed heart, the liver is no ostentatious organ. It’s fairly easy to ignore, and we don’t have as many health fads reminding us to check on it.
Fortunately, with the rise of at-home conveniences, it’s now easier than ever to monitor your liver health. You may have seen at-home liver test kits pop up during your search about liver health. So, are you wondering if they really work or what they entail? Let’s walk through our guide to proper liver function and how to test liver health at home.
Located just above our stomach, our liver is the largest solid organ in our body. Our liver is commonly known for its role in metabolizing alcohol but is responsible for so many other primary functions in our body:
Our liver does so much in our body — requiring proper functioning to maintain our overall health. Let’s take a look at some factors that can influence our liver health.
Signs of liver disease or dysfunction may take time to appear. Being aware of the factors that affect our liver health can help us prevent dysfunction. Let’s consider the following factors that influence our liver health:
We’ve established that many different elements can impact our liver health, but let’s explore some ways we can detect potential problems.
Liver disease is often not detected until serious symptoms arise. Learning to identify signs of liver dysfunction helps us determine if we need to test our liver function at home. The following are signs to watch for:
If we experience any of these symptoms and are concerned about our liver health, it might be worth testing our liver health.
Liver function tests are blood tests that look at specific proteins and enzymes in our blood to help determine the functioning of our liver. Too much or too little of the proteins and enzymes that the liver function test checks for can suggest liver disease or dysfunction.
A liver panel can vary in the proteins and enzymes that are tested. The common liver function tests in a liver panel include the following:
Now that we’ve determined reasons to check our liver function, let’s explore some ways we can get a liver function test.
Our primary care physician can request a liver panel. If a liver function test is needed, we will be ordered to complete a blood test to detect any abnormalities. The test is typically performed in a laboratory, clinic, hospital, or doctor’s office. If ordered by a physician, some insurance policies may cover the cost of the panel. There may be a copayment, but the exact cost and policy will vary depending on the insurance.
A liver panel is easily requested from a practitioner, but some of us may be looking for other options.
A liver function test can be purchased online, completed at home, and referred to a lab for sample collection. Unlike lab tests, which typically involve a full blood draw, at-home testing kits mainly require a skin prick. Once the sample is taken, it is sent to a lab for analysis.
At-home liver function test costs can range from $30-$200, depending on the thoroughness of the panels. With prices as low as $30, it almost sounds too good to be true. We may be left questioning if at-home liver testing kits actually work.
Studies show that at-home liver function tests are effective and can help detect acute liver injury. At-home testing kits commonly check for the same proteins and enzymes in laboratory liver panels; however, at-home liver tests may not be as comprehensive or as accurate as in-clinic tests. The small, pinprick blood sample limits the range of at-home tests.
Results may also vary in accuracy depending on the brand of the test and the lab where the results are processed. The reports commonly indicate abnormalities by showing results “out of normal range.” However, this may not always indicate the level of dysfunction and does not provide details on potential issues. If we have serious concerns about our liver health, it’s best to skip the at-home test and see a doctor.
At-home liver function tests are most optimal for those of us who want to maintain frequent liver health checks. The tests can also be helpful for those of us who are worried about potential side effects from medication or who struggle with alcohol misuse. For those of us who have determined that at-home liver tests can be beneficial, let’s walk through the steps on how to complete one.
Before attempting to check our liver health at home, it’s important to determine if an at-home liver function test is appropriate for our personal needs. Consulting with a physician regarding serious concerns is recommended. For those who may benefit from an at-home liver test, let’s walk through a step-by-step guide to completing a liver health check at home.
Regular liver checks help to detect dysfunction and disease, but we can also implement strategies to help maintain a healthy liver.
Aside from checking our liver health from time to time, we can take other initiatives to improve and maintain healthy liver function. Let’s explore several different habits we can implement to improve our liver health:
“A healthy liver keeps the doctor away.” While that’s not exactly how the saying goes, it remains true that proper liver function is essential for our overall health. At-home liver function tests can help us check for any abnormalities without having to set foot in a doctor’s office. While consulting with a physician is always recommended when we are concerned about our health, at-home tests can be a convenient tool for maintaining regular liver health checks. Looking into your liver health can be just a click away.
Get the facts on how to make moonshine, its history, ingredients, safety tips, and what sets it apart from other spirits in this straightforward guide.
Although it isn’t a treatment for alcohol use disorder (AUD), the Reframe app can help you cut back on drinking gradually with the science-backed knowledge to empower you 100% of the way. Our proven program has helped millions of people around the world drink less and live more. And we want to help you get there, too!
The Reframe app equips you with the knowledge and skills you need to not only survive drinking less, but to thrive while you navigate the journey. Our daily research-backed readings teach you the neuroscience of alcohol, and our in-app Toolkit provides the resources and activities you need to navigate each challenge.
You’ll meet millions of fellow Reframers in our 24/7 Forum chat and daily Zoom check-in meetings. Receive encouragement from people worldwide who know exactly what you’re going through! You’ll also have the opportunity to connect with our licensed Reframe coaches for more personalized guidance.
Plus, we’re always introducing new features to optimize your in-app experience. We recently launched our in-app chatbot, Melody, powered by the world’s most powerful AI technology. Melody is here to help as you adjust to a life with less (or no) alcohol.
And that’s not all! Every month, we launch fun challenges, like Dry/Damp January, Mental Health May, and Outdoorsy June. You won’t want to miss out on the chance to participate alongside fellow Reframers (or solo if that’s more your thing!).
The Reframe app is free for 7 days, so you don’t have anything to lose by trying it. Are you ready to feel empowered and discover life beyond alcohol? Then download our app through the App Store or Google Play today!
Let's be honest: the definition of moonshine is a mess. You might think of the Prohibition-era booze that could make you blind, or maybe you picture people making it in their bathtubs. The label is so confusing that even Nelly crafted his own celebrity “moonshine”, which was really just a fruity, lower-proof spirit. So if you're looking up how to make moonshine, you need to know what you're actually getting into. Let's break down how is moonshine made and what this legendary hard liquor truly is.
Many people think of moonshine as some sort of off-limits alcohol, but it’s also a term for a class of unaged whiskey.
So, what exactly makes moonshine, moonshine? What is moonshine made out of? And can moonshine make you blind? Let’s dive in and explore the difference between the two definitions of moonshine and learn about the dangers of moonshine production and consumption.
The first moonshine came around in England in the late 1700s, but the word moonshine has been around since the 15th century. Fundamentally, moonshine was created to avoid paying taxes on high-proof liquor production.
Originally, the term “moonshine” referred to a distilled liquor produced and/or distributed illegally. The term “moonshine” comes from the tradition of making the liquor under the cover of darkness to avoid detection. Over the years, it developed a standard definition as a clear, unaged, high-proof whiskey made from corn. This definition was commonly used during Prohibition in the U.S. in the 1920s. Other names for moonshine include rotgut, white lightning, white dog, and corn liquor.
Moonshine has a particularly rich history in the United States.
Traditionally, moonshine is made from corn. However, sometimes moonshiners (a.k.a. people who make moonshine) use rye or barley instead. Yeast, malt, sugar, and water are also added to the mix, with each moonshiner having their own particular preference.
Moonshine was originally popular because it could be created and purchased without paying taxes, but in modern times it’s sought out for its flavor and high alcohol content. Ethanol is the pure alcohol responsible for intoxication in alcoholic beverages. However, the moonshine distillation process creates a toxic byproduct called methanol that can have deadly consequences when consumed.
Moonshine is known for having significantly higher alcohol content than other hard liquors. Vodka, bourbon, and gin, for example, do not generally reach an alcohol by volume (ABV) above 80% alcohol content, and typically rest in the 35%-50% range. Moonshine, however, is often much higher.
The key to moonshine’s high alcohol content lies in the production process. Keep reading to understand how the chemical composition of moonshine makes it up to 95% ABV — and how this can cause blindness or death to consumers if distilled improperly.
The heart of any moonshine recipe is the "mash" — a mixture of grains, water, sugar, and yeast that ferments to create alcohol. Think of it as the base that determines the final character and potency of the spirit. The process starts by creating this sugary, grain-filled liquid. Once the mash is prepared, the real transformation begins with fermentation. This is where yeast is introduced to the mixture to begin converting the sugars into alcohol. While the basic components are simple, the specific ratios and types of ingredients used can dramatically alter the final product, especially when it comes to the two most active ingredients: sugar and yeast.
Sugar is the primary fuel for fermentation, and adding more of it is a direct way to create a higher-proof spirit. The impact is significant; for instance, adding eight pounds of sugar to a five-gallon corn mash can increase the final alcohol content by about 9.5%. This is a key reason why moonshine often has a much higher alcohol by volume (ABV) than commercially produced liquors. The type of yeast also matters. While you could technically use bread yeast, most distillers opt for a specialized distiller’s yeast to ensure a more efficient fermentation and a cleaner-tasting result. This careful manipulation of ingredients is what gives moonshine its famously high potency.
The most popular way to make moonshine is using a still. A still is a large, multi-chamber pot used to boil a liquid and extract certain chemicals (such as ethanol). Moonshine, in particular, uses a copper still.
Some moonshiners add flavors or other ingredients at the end, such as sugar, fruit juice, or herbal mixtures. However, these flavor additives may not be the only things hidden inside this insidious liquor.
The moonshine-making process starts with creating the “mash,” which is the foundation of the final spirit. Traditionally, this involves cooking corn in water to create a thick slurry. After this mixture has had a chance to cool, sugar and yeast are added. This is where the fermentation process kicks off. The yeast begins to consume the sugars present in the mash, and as a waste product, it produces ethanol—the type of alcohol found in alcoholic drinks. This mixture is then left to ferment for several days in a controlled environment. The goal is to allow the yeast enough time to convert as much sugar as possible into alcohol, creating a fermented liquid known as a “wash” that is ready for the next critical stage: distillation.
When it comes to fermentation, distillers can use one of two primary methods: sweet mash or sour mash. A sweet mash involves using a fresh batch of yeast for every new fermentation, ensuring a clean start each time. A sour mash, however, operates more like making sourdough bread. It incorporates a portion of the fermented, acidic liquid from a previous batch (known as “backset”) to start the fermentation in the new one. This technique is common in American whiskey production because it helps maintain a consistent flavor profile and controls the mash's pH level, which prevents the growth of unwanted bacteria. The choice between these methods significantly influences the final character and taste of the spirit.
Once fermentation is complete, the alcoholic “wash” is filtered and transferred into a still, which is typically made of copper. This is where distillation separates and concentrates the alcohol. The process relies on a simple scientific principle: ethanol has a lower boiling point than water. As the still heats the wash, the alcohol evaporates into a vapor before the water does. This vapor rises and travels through a series of pipes or a column into a separate chamber, where it’s cooled rapidly. This cooling action causes the vapor to condense back into a liquid, which is collected. This new liquid is a much more potent, concentrated form of alcohol than the original wash.
This distillation run is what gives moonshine its famously high alcohol content, but it’s also the most dangerous part of the process. A skilled distiller knows that the first vapors to emerge, called the "foreshots," are full of toxic methanol and must be discarded. The final part of the run, the "tails," contains undesirable oils. The pure, drinkable ethanol is in the middle, or the "hearts." In an unregulated setting, it's incredibly difficult to make these "cuts" precisely. This is why consuming improperly distilled moonshine is so risky—even a small amount of methanol can cause blindness, nerve damage, or death.
The moonshine distillation process is very similar to the process for making other types of spirits. However, a few key details make all the difference.
Moonshine alcohol, when defined as the beverage, is an unaged clear whiskey and made from corn. It can also be up to 95% alcohol, which is much more alcohol content than most hard liquors. Let’s explore how this is different from a few other hard spirits.
These may seem similar, but the only big thing these liquors have in common is that they are all distilled. The process of moonshine distillation differs just slightly from other liquors, but it makes a huge difference.
The allure of moonshine often comes from its reputation for being incredibly strong. This isn't just folklore; the way it's made is designed to create a spirit with a very high alcohol content. Understanding its potency is key to recognizing the risks involved, especially with illicitly produced versions. The distillation process concentrates the alcohol, but without proper controls, it also concentrates the dangers. This high strength is measured in "proof," a term that's simply double the alcohol by volume (ABV). So, a 150-proof moonshine is a staggering 75% alcohol, which can have a rapid and intense effect on your body.
The secret to moonshine’s strength is all in the still. During distillation, the fermented corn mash is heated. Because alcohol (ethanol) has a lower boiling point than water, it turns into vapor first. This vapor travels through a series of pipes or chambers, leaving most of the water behind. As it cools, the vapor condenses back into a liquid — now a much more concentrated form of alcohol. This process is what separates moonshine from drinks like beer or wine and gives it its high proof. A single distillation run can produce a potent spirit, and some moonshiners might even distill it multiple times to make it even stronger, which significantly impacts your blood alcohol content (BAC) much faster than other liquors.
Long before modern tools were available, moonshiners had a clever way to estimate their spirit's strength: the “bead test.” They would shake a jar of the finished moonshine and watch the bubbles, or “beads,” that formed. If large beads appeared and lingered on the surface for a while, it was a sign of high-proof liquor, likely over 100 proof (50% ABV). If the bubbles were smaller and disappeared quickly, the alcohol content was lower. This simple, visual test gave distillers a reliable, on-the-spot method to test the potency of their product, ensuring it met the expectations of their customers and confirming a successful distillation run.
The primary difference between common liquors and moonshine is that careful attention is paid to removing impurities from standard liquor, often with multiple rounds of distillation. By definition, moonshine is typically distilled only once.
Originally, moonshine was illegal due to its association with tax evasion. Even today there are many “illegal” distilleries that create moonshine in secret to avoid taxes, but they are less common because even major distilleries make commercial moonshine.
The danger on moonshine comes from the production process itself. If the distillation process is not done correctly, moonshine can contain high levels of a more toxic form of alcohol: methanol.
Methanol and ethanol (the two types of alcohol produced when making moonshine) are both highly flammable and have the potential to explode during the distillation process. A gas leak between the distillation apparatus and the receiving container could also spark an explosion. Ventilation is important, and illegal moonshine is often produced in non-commercial settings that were not designed with this in mind.
So, is moonshine bad for you? We knowSo, is moonshine bad for you? We know moonshine production can be dangerous, especially when moonshiners are inexperienced and don’t understand the precautions necessary for safety — and unfortunately, drinking it can be just as dangerous. moonshine production can be dangerous, especially when moonshiners are inexperienced and don’t understand the precautions necessary for safety — and, unfortunately, drinking it can be just as dangerous.
The risks of moonshine aren't just about the alcohol itself; the equipment used in unregulated production can pose a serious threat. Historically, and in some modern illegal operations, stills are built from whatever is available, including old car radiators or pipes joined with lead-based solder. When the acidic alcohol mash is heated in these containers, it can leach lead directly into the final product. Lead poisoning is incredibly dangerous, causing irreversible neurological damage, kidney failure, and other severe health problems. Professional, legal distillers use equipment made from food-safe materials like 304 stainless steel or pure copper to ensure their product is free from such contaminants. This is a critical distinction that separates a craft spirit from a potentially toxic homemade brew.
The process of distillation involves heating a highly flammable liquid to create an even more flammable vapor. This creates a significant risk of explosions and fires, especially in an amateur setting. Alcohol vapors are dense and can accumulate in poorly ventilated areas, and all it takes is a single spark from the heat source or faulty wiring to ignite them. Furthermore, if a still is sealed completely without a proper vent for pressure to escape, it can essentially become a bomb. The potential for severe burns, property damage, and even death is very real. This is why commercial distilleries operate in controlled environments with strict safety protocols, something that is often overlooked in illicit moonshine operations.
To manage these dangers, legitimate distillers follow strict safety procedures that highlight the chemical precision required. One of the most crucial steps is to discard the first part of the distilled liquid. This initial output, known as the “foreshots” and the beginning of the “heads,” contains a high concentration of methanol and other volatile compounds like acetone. This toxic type of alcohol is the reason improperly made moonshine can cause blindness or death. Another non-negotiable rule is ensuring proper ventilation to prevent the buildup of flammable vapors. Finally, a still must never be completely sealed; it requires a vent to allow pressure to release safely, preventing a catastrophic explosion. These rules underscore the expertise needed to produce spirits safely.
So, what is so dangerous about drinking moonshine? It has a reputation as a dangerous liquor, but the details are not often discussed. As we discussed earlier, methanol is a form of alcohol created during moonshine production alongside the commonly-known ethanol. The differences between ethanol and methanol are molecular, and they impact our body in dramatically different ways.
Is there any truth to the rumors of “moonshine blindness”? Science says yes, moonshine can indeed make you blind. Humans can tolerate generous amounts of ethanol, but only a few milliliters of methanol will get us extremely drunk, and it only takes a few more milliliters later for methanol to become lethal. Our liver processes methanol into formaldehyde, and later into formic acid. As little as 2 teaspoons (10 mL) of methanol produces enough formic acid to cause blindness.
Because moonshine and methanol are both clear liquids, it’s impossible to tell if it contains any methanol just by looking at it. Commercial moonshine producers have the means to eliminate methanol after distillation, but some illegal moonshiners actually add small amounts of methanol to make the drink stronger.
There is no reliable way to test for methanol content in illicit moonshine. Upon first sip, we simply get really drunk — and we might not know whether or not methanol is responsible.
2 teaspoons (10 mL) of methanol is enough to give us the worst hangover of our life, but as we know, any more than that is damaging to our eyesight. For context, one standard shot glass contains about 9 tsp (3 tbsp/44 mL). Drinking too much methanol can result in full or partial blindness. This result is called methanol-induced optic neuropathy, or Me-ION.
Me-ION causes damage to the optic nerve, which connects visual information to our brain for interpretation. Any damage to this nerve behind either eye will result in different types of (or complete) — vision loss.
The lethal dose of methanol is 6 tsp (2 tbsp/30 mL). Some people may not need that much methanol for it to be lethal, either. In facilities where moonshine is still being produced illegally, there is no way of telling how many shots or glasses of moonshine will contain lethal amounts of methanol. Remember: moonshine that is made illicitly may be stronger because methanol has been added.
Our chances of alcohol poisoning are also higher when methanol is present because of how little methanol is needed to get drunk. Not only are we putting ourselves at risk for lethal doses of methanol, but we are also putting ourselves at risk for violent hangovers and alcohol-related experiences when drinking illicitly-produced moonshine. So how do we avoid this?
The entire process of distillation hinges on a simple scientific principle: different liquids turn to vapor at different temperatures. Water, for example, boils at 212°F. Ethanol—the type of alcohol we can safely drink—boils at a lower temperature, around 174°F. This difference is what allows distillers to separate the alcohol from the water in the mash. But here's the crucial part: methanol, the toxic alcohol we've been talking about, boils at an even lower temperature than ethanol. This means it's the very first substance to evaporate when the mash is heated, creating a concentrated, dangerous vapor before the desirable ethanol even begins to boil.
Knowing that methanol boils off first is one thing, but actually separating it requires a careful process called making “cuts.” An experienced distiller knows to discard the first part of the alcohol that comes out of the still. This initial portion, known as the “foreshots” and “heads,” is loaded with methanol and other volatile compounds like acetone. This isn't an optional step; it's essential for safety. When you buy liquor from a reputable brand, you can trust that they have meticulously removed these impurities, often through multiple rounds of distillation. With illicit moonshine, there's no guarantee that the producer made the cuts correctly—or at all—leaving you at risk of consuming a toxic cocktail.
Let's get straight to the point: making moonshine at home is illegal in the United States. It doesn't matter if it's just for you or a few friends—federal law prohibits individuals from distilling spirits without a license. This might seem surprising, especially with the rise of craft hobbies, but the law is very clear on this. The roots of this prohibition go back to the very history we've discussed, primarily revolving around tax evasion. The government has always wanted its cut from alcohol production, and home distilling makes that impossible to regulate. So, while you can legally brew your own beer or make wine at home for personal use, the moment you fire up a still to make spirits, you're crossing a legal line.
This isn't just an old, unenforced law. The Alcohol and Tobacco Tax and Trade Bureau (TTB) is the federal agency responsible for this, and they take it seriously. The penalties for illegal distilling can be severe, including hefty fines and even prison time. The core issue remains the same as it was during the Whiskey Rebellion: taxes. Licensed distilleries pay significant federal excise taxes on the spirits they produce. When someone makes moonshine at home, they are, in the eyes of the law, evading these taxes. This is why even major commercial distilleries now produce their own legal, tax-paid "moonshine," offering a safe and regulated way to enjoy unaged whiskey without the legal or health risks.
So if you can't make alcohol, does that mean owning a still is illegal? Not necessarily. You can legally own a still, but what you do with it is what matters. There are several perfectly legal uses for distillation equipment that don't involve making spirits. For instance, you can use a still to purify water or to extract essential oils from plants for aromatherapy or crafting. These activities don't require any special permits. If you're interested in alternative fuels, you can also get a federal permit to distill ethanol for your car. The key takeaway is that the equipment itself isn't the problem; it's the production of untaxed, unregulated alcohol for consumption that is strictly forbidden.
Simply put, moonshine made illegally is never guaranteed safe to drink — and “moonshine blindness” is a real possibility! For this reason, it’s probably best to avoid moonshine produced outside of a licensed commercial facility, and it’s definitely best to avoid making our own moonshine.
A high alcohol tolerance may lead us to seek out moonshine for an easier “buzz.” After all, a small amount of methanol will get us more drunk than several glasses of beer, right? But the risks associated with methanol consumption are too great, and we are putting our lives at risk when we decide to drink something with methanol. High tolerance can allow us to handle a little more methanol than a casual drinker, but there’s only so much the human body can handle regardless of how the alcohol content makes us feel.
Thankfully, there are ways to stay safe and avoid the dangers of methanol in moonshine.
Throughout history, moonshine has been described romantically as a boozy rebellion to taxation, but now we know it is illegal for a reason — it’s high risk of causing permanent disability. While it may be tempting to try a beverage as strong as moonshine, remember the dangerous consequences of moonshine consumption if it’s not regulated properly. Stay safe and remember: knowledge is power!
So, is the 'moonshine' I see in liquor stores also dangerous? Not at all. The spirits labeled as "moonshine" that you find in stores are made by licensed, commercial distilleries. This means they follow strict safety regulations, pay taxes, and use professional equipment designed to remove harmful byproducts like methanol. Think of it as a style of unaged whiskey, not the risky, illicitly made liquor from history.
Why is making moonshine at home illegal if I can brew my own beer? The key difference comes down to one word: distillation. Brewing beer or making wine at home is legal because it only involves fermentation. The moment you use a still to boil a fermented mash and concentrate the alcohol, you're distilling. Federal law prohibits distilling spirits at home without a license, mainly because of tax regulations and the significant safety risks involved in the process.
Can you really go blind from drinking moonshine? Yes, this is a very real danger associated with improperly made moonshine. The distillation process creates a toxic alcohol called methanol as a byproduct. A skilled distiller knows how to separate and discard this, but in an unregulated setting, it can easily end up in the final product. Consuming even a small amount of methanol can cause permanent damage to the optic nerve, leading to blindness or death.
What's the main difference between moonshine and vodka? While both are typically clear, unaged spirits, they start from different places. At its core, moonshine is a type of unaged whiskey, traditionally made from a corn mash. Vodka, on the other hand, can be made from a wider variety of ingredients, including grains, potatoes, or even fruit. It's also often distilled multiple times to create a more neutral and pure flavor, whereas moonshine's character comes directly from its single-distillation grain base.
Is there a way to test homemade moonshine to see if it's safe? There is no reliable way to test for methanol outside of a professional lab. It's a colorless, odorless chemical that mixes seamlessly with the drinkable alcohol (ethanol), so you can't see, smell, or taste it. Old tricks like the "bead test" only estimate the proof, not the purity. Because of this, drinking any unregulated, homemade spirit is a serious gamble with your health.
Let's be honest: the definition of moonshine is a mess. You might think of the Prohibition-era booze that could make you blind, or maybe you picture people making it in their bathtubs. The label is so confusing that even Nelly crafted his own celebrity “moonshine”, which was really just a fruity, lower-proof spirit. So if you're looking up how to make moonshine, you need to know what you're actually getting into. Let's break down how is moonshine made and what this legendary hard liquor truly is.
Many people think of moonshine as some sort of off-limits alcohol, but it’s also a term for a class of unaged whiskey.
So, what exactly makes moonshine, moonshine? What is moonshine made out of? And can moonshine make you blind? Let’s dive in and explore the difference between the two definitions of moonshine and learn about the dangers of moonshine production and consumption.
The first moonshine came around in England in the late 1700s, but the word moonshine has been around since the 15th century. Fundamentally, moonshine was created to avoid paying taxes on high-proof liquor production.
Originally, the term “moonshine” referred to a distilled liquor produced and/or distributed illegally. The term “moonshine” comes from the tradition of making the liquor under the cover of darkness to avoid detection. Over the years, it developed a standard definition as a clear, unaged, high-proof whiskey made from corn. This definition was commonly used during Prohibition in the U.S. in the 1920s. Other names for moonshine include rotgut, white lightning, white dog, and corn liquor.
Moonshine has a particularly rich history in the United States.
Traditionally, moonshine is made from corn. However, sometimes moonshiners (a.k.a. people who make moonshine) use rye or barley instead. Yeast, malt, sugar, and water are also added to the mix, with each moonshiner having their own particular preference.
Moonshine was originally popular because it could be created and purchased without paying taxes, but in modern times it’s sought out for its flavor and high alcohol content. Ethanol is the pure alcohol responsible for intoxication in alcoholic beverages. However, the moonshine distillation process creates a toxic byproduct called methanol that can have deadly consequences when consumed.
Moonshine is known for having significantly higher alcohol content than other hard liquors. Vodka, bourbon, and gin, for example, do not generally reach an alcohol by volume (ABV) above 80% alcohol content, and typically rest in the 35%-50% range. Moonshine, however, is often much higher.
The key to moonshine’s high alcohol content lies in the production process. Keep reading to understand how the chemical composition of moonshine makes it up to 95% ABV — and how this can cause blindness or death to consumers if distilled improperly.
The heart of any moonshine recipe is the "mash" — a mixture of grains, water, sugar, and yeast that ferments to create alcohol. Think of it as the base that determines the final character and potency of the spirit. The process starts by creating this sugary, grain-filled liquid. Once the mash is prepared, the real transformation begins with fermentation. This is where yeast is introduced to the mixture to begin converting the sugars into alcohol. While the basic components are simple, the specific ratios and types of ingredients used can dramatically alter the final product, especially when it comes to the two most active ingredients: sugar and yeast.
Sugar is the primary fuel for fermentation, and adding more of it is a direct way to create a higher-proof spirit. The impact is significant; for instance, adding eight pounds of sugar to a five-gallon corn mash can increase the final alcohol content by about 9.5%. This is a key reason why moonshine often has a much higher alcohol by volume (ABV) than commercially produced liquors. The type of yeast also matters. While you could technically use bread yeast, most distillers opt for a specialized distiller’s yeast to ensure a more efficient fermentation and a cleaner-tasting result. This careful manipulation of ingredients is what gives moonshine its famously high potency.
The most popular way to make moonshine is using a still. A still is a large, multi-chamber pot used to boil a liquid and extract certain chemicals (such as ethanol). Moonshine, in particular, uses a copper still.
Some moonshiners add flavors or other ingredients at the end, such as sugar, fruit juice, or herbal mixtures. However, these flavor additives may not be the only things hidden inside this insidious liquor.
The moonshine-making process starts with creating the “mash,” which is the foundation of the final spirit. Traditionally, this involves cooking corn in water to create a thick slurry. After this mixture has had a chance to cool, sugar and yeast are added. This is where the fermentation process kicks off. The yeast begins to consume the sugars present in the mash, and as a waste product, it produces ethanol—the type of alcohol found in alcoholic drinks. This mixture is then left to ferment for several days in a controlled environment. The goal is to allow the yeast enough time to convert as much sugar as possible into alcohol, creating a fermented liquid known as a “wash” that is ready for the next critical stage: distillation.
When it comes to fermentation, distillers can use one of two primary methods: sweet mash or sour mash. A sweet mash involves using a fresh batch of yeast for every new fermentation, ensuring a clean start each time. A sour mash, however, operates more like making sourdough bread. It incorporates a portion of the fermented, acidic liquid from a previous batch (known as “backset”) to start the fermentation in the new one. This technique is common in American whiskey production because it helps maintain a consistent flavor profile and controls the mash's pH level, which prevents the growth of unwanted bacteria. The choice between these methods significantly influences the final character and taste of the spirit.
Once fermentation is complete, the alcoholic “wash” is filtered and transferred into a still, which is typically made of copper. This is where distillation separates and concentrates the alcohol. The process relies on a simple scientific principle: ethanol has a lower boiling point than water. As the still heats the wash, the alcohol evaporates into a vapor before the water does. This vapor rises and travels through a series of pipes or a column into a separate chamber, where it’s cooled rapidly. This cooling action causes the vapor to condense back into a liquid, which is collected. This new liquid is a much more potent, concentrated form of alcohol than the original wash.
This distillation run is what gives moonshine its famously high alcohol content, but it’s also the most dangerous part of the process. A skilled distiller knows that the first vapors to emerge, called the "foreshots," are full of toxic methanol and must be discarded. The final part of the run, the "tails," contains undesirable oils. The pure, drinkable ethanol is in the middle, or the "hearts." In an unregulated setting, it's incredibly difficult to make these "cuts" precisely. This is why consuming improperly distilled moonshine is so risky—even a small amount of methanol can cause blindness, nerve damage, or death.
The moonshine distillation process is very similar to the process for making other types of spirits. However, a few key details make all the difference.
Moonshine alcohol, when defined as the beverage, is an unaged clear whiskey and made from corn. It can also be up to 95% alcohol, which is much more alcohol content than most hard liquors. Let’s explore how this is different from a few other hard spirits.
These may seem similar, but the only big thing these liquors have in common is that they are all distilled. The process of moonshine distillation differs just slightly from other liquors, but it makes a huge difference.
The allure of moonshine often comes from its reputation for being incredibly strong. This isn't just folklore; the way it's made is designed to create a spirit with a very high alcohol content. Understanding its potency is key to recognizing the risks involved, especially with illicitly produced versions. The distillation process concentrates the alcohol, but without proper controls, it also concentrates the dangers. This high strength is measured in "proof," a term that's simply double the alcohol by volume (ABV). So, a 150-proof moonshine is a staggering 75% alcohol, which can have a rapid and intense effect on your body.
The secret to moonshine’s strength is all in the still. During distillation, the fermented corn mash is heated. Because alcohol (ethanol) has a lower boiling point than water, it turns into vapor first. This vapor travels through a series of pipes or chambers, leaving most of the water behind. As it cools, the vapor condenses back into a liquid — now a much more concentrated form of alcohol. This process is what separates moonshine from drinks like beer or wine and gives it its high proof. A single distillation run can produce a potent spirit, and some moonshiners might even distill it multiple times to make it even stronger, which significantly impacts your blood alcohol content (BAC) much faster than other liquors.
Long before modern tools were available, moonshiners had a clever way to estimate their spirit's strength: the “bead test.” They would shake a jar of the finished moonshine and watch the bubbles, or “beads,” that formed. If large beads appeared and lingered on the surface for a while, it was a sign of high-proof liquor, likely over 100 proof (50% ABV). If the bubbles were smaller and disappeared quickly, the alcohol content was lower. This simple, visual test gave distillers a reliable, on-the-spot method to test the potency of their product, ensuring it met the expectations of their customers and confirming a successful distillation run.
The primary difference between common liquors and moonshine is that careful attention is paid to removing impurities from standard liquor, often with multiple rounds of distillation. By definition, moonshine is typically distilled only once.
Originally, moonshine was illegal due to its association with tax evasion. Even today there are many “illegal” distilleries that create moonshine in secret to avoid taxes, but they are less common because even major distilleries make commercial moonshine.
The danger on moonshine comes from the production process itself. If the distillation process is not done correctly, moonshine can contain high levels of a more toxic form of alcohol: methanol.
Methanol and ethanol (the two types of alcohol produced when making moonshine) are both highly flammable and have the potential to explode during the distillation process. A gas leak between the distillation apparatus and the receiving container could also spark an explosion. Ventilation is important, and illegal moonshine is often produced in non-commercial settings that were not designed with this in mind.
So, is moonshine bad for you? We knowSo, is moonshine bad for you? We know moonshine production can be dangerous, especially when moonshiners are inexperienced and don’t understand the precautions necessary for safety — and unfortunately, drinking it can be just as dangerous. moonshine production can be dangerous, especially when moonshiners are inexperienced and don’t understand the precautions necessary for safety — and, unfortunately, drinking it can be just as dangerous.
The risks of moonshine aren't just about the alcohol itself; the equipment used in unregulated production can pose a serious threat. Historically, and in some modern illegal operations, stills are built from whatever is available, including old car radiators or pipes joined with lead-based solder. When the acidic alcohol mash is heated in these containers, it can leach lead directly into the final product. Lead poisoning is incredibly dangerous, causing irreversible neurological damage, kidney failure, and other severe health problems. Professional, legal distillers use equipment made from food-safe materials like 304 stainless steel or pure copper to ensure their product is free from such contaminants. This is a critical distinction that separates a craft spirit from a potentially toxic homemade brew.
The process of distillation involves heating a highly flammable liquid to create an even more flammable vapor. This creates a significant risk of explosions and fires, especially in an amateur setting. Alcohol vapors are dense and can accumulate in poorly ventilated areas, and all it takes is a single spark from the heat source or faulty wiring to ignite them. Furthermore, if a still is sealed completely without a proper vent for pressure to escape, it can essentially become a bomb. The potential for severe burns, property damage, and even death is very real. This is why commercial distilleries operate in controlled environments with strict safety protocols, something that is often overlooked in illicit moonshine operations.
To manage these dangers, legitimate distillers follow strict safety procedures that highlight the chemical precision required. One of the most crucial steps is to discard the first part of the distilled liquid. This initial output, known as the “foreshots” and the beginning of the “heads,” contains a high concentration of methanol and other volatile compounds like acetone. This toxic type of alcohol is the reason improperly made moonshine can cause blindness or death. Another non-negotiable rule is ensuring proper ventilation to prevent the buildup of flammable vapors. Finally, a still must never be completely sealed; it requires a vent to allow pressure to release safely, preventing a catastrophic explosion. These rules underscore the expertise needed to produce spirits safely.
So, what is so dangerous about drinking moonshine? It has a reputation as a dangerous liquor, but the details are not often discussed. As we discussed earlier, methanol is a form of alcohol created during moonshine production alongside the commonly-known ethanol. The differences between ethanol and methanol are molecular, and they impact our body in dramatically different ways.
Is there any truth to the rumors of “moonshine blindness”? Science says yes, moonshine can indeed make you blind. Humans can tolerate generous amounts of ethanol, but only a few milliliters of methanol will get us extremely drunk, and it only takes a few more milliliters later for methanol to become lethal. Our liver processes methanol into formaldehyde, and later into formic acid. As little as 2 teaspoons (10 mL) of methanol produces enough formic acid to cause blindness.
Because moonshine and methanol are both clear liquids, it’s impossible to tell if it contains any methanol just by looking at it. Commercial moonshine producers have the means to eliminate methanol after distillation, but some illegal moonshiners actually add small amounts of methanol to make the drink stronger.
There is no reliable way to test for methanol content in illicit moonshine. Upon first sip, we simply get really drunk — and we might not know whether or not methanol is responsible.
2 teaspoons (10 mL) of methanol is enough to give us the worst hangover of our life, but as we know, any more than that is damaging to our eyesight. For context, one standard shot glass contains about 9 tsp (3 tbsp/44 mL). Drinking too much methanol can result in full or partial blindness. This result is called methanol-induced optic neuropathy, or Me-ION.
Me-ION causes damage to the optic nerve, which connects visual information to our brain for interpretation. Any damage to this nerve behind either eye will result in different types of (or complete) — vision loss.
The lethal dose of methanol is 6 tsp (2 tbsp/30 mL). Some people may not need that much methanol for it to be lethal, either. In facilities where moonshine is still being produced illegally, there is no way of telling how many shots or glasses of moonshine will contain lethal amounts of methanol. Remember: moonshine that is made illicitly may be stronger because methanol has been added.
Our chances of alcohol poisoning are also higher when methanol is present because of how little methanol is needed to get drunk. Not only are we putting ourselves at risk for lethal doses of methanol, but we are also putting ourselves at risk for violent hangovers and alcohol-related experiences when drinking illicitly-produced moonshine. So how do we avoid this?
The entire process of distillation hinges on a simple scientific principle: different liquids turn to vapor at different temperatures. Water, for example, boils at 212°F. Ethanol—the type of alcohol we can safely drink—boils at a lower temperature, around 174°F. This difference is what allows distillers to separate the alcohol from the water in the mash. But here's the crucial part: methanol, the toxic alcohol we've been talking about, boils at an even lower temperature than ethanol. This means it's the very first substance to evaporate when the mash is heated, creating a concentrated, dangerous vapor before the desirable ethanol even begins to boil.
Knowing that methanol boils off first is one thing, but actually separating it requires a careful process called making “cuts.” An experienced distiller knows to discard the first part of the alcohol that comes out of the still. This initial portion, known as the “foreshots” and “heads,” is loaded with methanol and other volatile compounds like acetone. This isn't an optional step; it's essential for safety. When you buy liquor from a reputable brand, you can trust that they have meticulously removed these impurities, often through multiple rounds of distillation. With illicit moonshine, there's no guarantee that the producer made the cuts correctly—or at all—leaving you at risk of consuming a toxic cocktail.
Let's get straight to the point: making moonshine at home is illegal in the United States. It doesn't matter if it's just for you or a few friends—federal law prohibits individuals from distilling spirits without a license. This might seem surprising, especially with the rise of craft hobbies, but the law is very clear on this. The roots of this prohibition go back to the very history we've discussed, primarily revolving around tax evasion. The government has always wanted its cut from alcohol production, and home distilling makes that impossible to regulate. So, while you can legally brew your own beer or make wine at home for personal use, the moment you fire up a still to make spirits, you're crossing a legal line.
This isn't just an old, unenforced law. The Alcohol and Tobacco Tax and Trade Bureau (TTB) is the federal agency responsible for this, and they take it seriously. The penalties for illegal distilling can be severe, including hefty fines and even prison time. The core issue remains the same as it was during the Whiskey Rebellion: taxes. Licensed distilleries pay significant federal excise taxes on the spirits they produce. When someone makes moonshine at home, they are, in the eyes of the law, evading these taxes. This is why even major commercial distilleries now produce their own legal, tax-paid "moonshine," offering a safe and regulated way to enjoy unaged whiskey without the legal or health risks.
So if you can't make alcohol, does that mean owning a still is illegal? Not necessarily. You can legally own a still, but what you do with it is what matters. There are several perfectly legal uses for distillation equipment that don't involve making spirits. For instance, you can use a still to purify water or to extract essential oils from plants for aromatherapy or crafting. These activities don't require any special permits. If you're interested in alternative fuels, you can also get a federal permit to distill ethanol for your car. The key takeaway is that the equipment itself isn't the problem; it's the production of untaxed, unregulated alcohol for consumption that is strictly forbidden.
Simply put, moonshine made illegally is never guaranteed safe to drink — and “moonshine blindness” is a real possibility! For this reason, it’s probably best to avoid moonshine produced outside of a licensed commercial facility, and it’s definitely best to avoid making our own moonshine.
A high alcohol tolerance may lead us to seek out moonshine for an easier “buzz.” After all, a small amount of methanol will get us more drunk than several glasses of beer, right? But the risks associated with methanol consumption are too great, and we are putting our lives at risk when we decide to drink something with methanol. High tolerance can allow us to handle a little more methanol than a casual drinker, but there’s only so much the human body can handle regardless of how the alcohol content makes us feel.
Thankfully, there are ways to stay safe and avoid the dangers of methanol in moonshine.
Throughout history, moonshine has been described romantically as a boozy rebellion to taxation, but now we know it is illegal for a reason — it’s high risk of causing permanent disability. While it may be tempting to try a beverage as strong as moonshine, remember the dangerous consequences of moonshine consumption if it’s not regulated properly. Stay safe and remember: knowledge is power!
So, is the 'moonshine' I see in liquor stores also dangerous? Not at all. The spirits labeled as "moonshine" that you find in stores are made by licensed, commercial distilleries. This means they follow strict safety regulations, pay taxes, and use professional equipment designed to remove harmful byproducts like methanol. Think of it as a style of unaged whiskey, not the risky, illicitly made liquor from history.
Why is making moonshine at home illegal if I can brew my own beer? The key difference comes down to one word: distillation. Brewing beer or making wine at home is legal because it only involves fermentation. The moment you use a still to boil a fermented mash and concentrate the alcohol, you're distilling. Federal law prohibits distilling spirits at home without a license, mainly because of tax regulations and the significant safety risks involved in the process.
Can you really go blind from drinking moonshine? Yes, this is a very real danger associated with improperly made moonshine. The distillation process creates a toxic alcohol called methanol as a byproduct. A skilled distiller knows how to separate and discard this, but in an unregulated setting, it can easily end up in the final product. Consuming even a small amount of methanol can cause permanent damage to the optic nerve, leading to blindness or death.
What's the main difference between moonshine and vodka? While both are typically clear, unaged spirits, they start from different places. At its core, moonshine is a type of unaged whiskey, traditionally made from a corn mash. Vodka, on the other hand, can be made from a wider variety of ingredients, including grains, potatoes, or even fruit. It's also often distilled multiple times to create a more neutral and pure flavor, whereas moonshine's character comes directly from its single-distillation grain base.
Is there a way to test homemade moonshine to see if it's safe? There is no reliable way to test for methanol outside of a professional lab. It's a colorless, odorless chemical that mixes seamlessly with the drinkable alcohol (ethanol), so you can't see, smell, or taste it. Old tricks like the "bead test" only estimate the proof, not the purity. Because of this, drinking any unregulated, homemade spirit is a serious gamble with your health.
