Tag Archive | "Alcohol"

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Moderate alcohol considered good for health, studies say

Posted on 18 November 2009 by Cathleen Bury

Moderate alcohol intake considered good for health
Various health benefits come from less alcohol consumption
Cat Bury
For centuries, people have debated the merits of drinking alcohol. One of the more current discussions began in the late 1980’s, when French scientist Serge Renauld set out to explain why, despite eating a diet full of cheese, butters, and other saturated fats, the people of France reported few instances of heart disease. Surprisingly, in a 1992 interview on CBS’s “60 Minutes,” Renauld attributed these benefits to alcohol. He claimed that his research showed that red wine, another staple of French cuisine, protected the French against heart disease. Alcohol sales in the US soared and college students everywhere felt a little less guilty.
In the almost twenty years since Renauld’s “60 Minutes” interview, the idea that moderate alcohol intake is good for a person’s health has begun to be incorporated into mainstream knowledge. But what exactly is moderate? And just what types of benefits does a person gain from drinking alcohol?
In many studies, moderate levels of alcohol intake have been shown to lower the risk of heart disease.  According to Barbara Troy, Assistant Professor of Dietetics in the College of Health Sciences, “the health edge that’s most provocative right now is in relationship to cardiovascular disease.” She said, “alcohol has a favorable effect on lipid levels because it tends to elevate HDL, or ‘good’ cholesterol.” This puts a person at a lower risk of dying from heart disease, the leading cause of death in America. The benefits don’t stop there; other studies have shown that alcohol has a positive effect  in reducing the risk of diseases ranging from gallstones to type II diabetes.
Many of the benefits of red wine have been attributed to the phytochemicals, or plant chemicals, found in it. Some of these phytochemicals are thought to have antioxidant and even anti-cancer effects.  A growing number of studies also show that regardless if a person drinks wine, beer, or spirits, the alcohol in itself contributes to improving health.
But before you raise a glass to your health, it’s important to note that the benefits derived from alcohol come only from moderate intake.  Most college students are well aware of the short-term consequences of drinking too much: loss of coordination, decreased inhibitions, debilitating hangovers. The long term risks, which include liver disease, weight gain, certain cancers, mental health problems, and even reduced fertility are even more serious.
Yet college campuses are notorious for promoting binge drinking habits, and Marquette University is no exception. AJ Hill, a senior co-op in the College of Engineering, said “students here don’t drink moderately. They drink five to ten drinks on one or two nights a week.”  In such an atmosphere, it can be difficult to discern what truly constitutes moderate alcohol intake.
Troy, citing the Dietary Guidelines for Americans, objectively defines moderate drinking as one drink a day for women and no more than two drinks a day for men. One drink consists of 12 ounces of beer, 5 ounces of wine, or 1.5 ounces of 80-proof spirits. Troy said, “once you cross that line, the risk benefit ratio starts to change.” Any possible benefit derived from moderate intake is almost certainly negated once a person starts to drink in excess.
Other guidelines state that in order for a person to derive health benefits from alcohol, drinks cannot be “stockpiled.” This means the benefits derived from drinking once every day for a week are not similarly seen in a person that abstains all week and drinks seven drinks on Friday night. Even though a person may not exceed their weekly drink allowance, Troy emphasizes that with such behavior, “the benefits simply will not follow.”
Furthermore, there are some groups of people who simply should not drink alcohol. Women who are pregnant or breastfeeding, people with liver or pancreatic disease, and those who are on certain antibiotics are all groups of people who should not consume any alcohol.
Finally, and perhaps most importantly, there is no reason for any person to start drinking in order to gain these benefits.  The benefits that alcohol confers are modest, and all can be achieved by alterations in diet and lifestyle. For example, the phytochemicals found in red wine are present in grapes, and modest aerobic exercise has also been shown to increase HDL levels.
So this holiday season, raise a glass to your  health (or don’t).  But if you do, remember the key word when it comes to drinking alcohol for health benefits: moderation.

For centuries, people have debated the merits of drinking alcohol. One of the more current discussions began in the late 1980’s, when French scientist Serge Renauld set out to explain why, despite eating a diet full of cheese, butters, and other saturated fats, the people of France reported few instances of heart disease. Surprisingly, in a 1992 interview on CBS’s “60 Minutes,” Renauld attributed these benefits to alcohol. He claimed that his research showed that red wine, another staple of French cuisine, protected the French against heart disease. Alcohol sales in the US soared and college students everywhere felt a little less guilty.

In the almost twenty years since Renauld’s “60 Minutes” interview, the idea that moderate alcohol intake is good for a person’s health has begun to be incorporated into mainstream knowledge. But what exactly is moderate? And just what types of benefits does a person gain from drinking alcohol?

In many studies, moderate levels of alcohol intake have been shown to lower the risk of heart disease.  According to Barbara Troy, Assistant Professor of Dietetics in the College of Health Sciences, “the health edge that’s most provocative right now is in relationship to cardiovascular disease.” She said, “alcohol has a favorable effect on lipid levels because it tends to elevate HDL, or ‘good’ cholesterol.” This puts a person at a lower risk of dying from heart disease, the leading cause of death in America. The benefits don’t stop there; other studies have shown that alcohol has a positive effect  in reducing the risk of diseases ranging from gallstones to type II diabetes.

Many of the benefits of red wine have been attributed to the phytochemicals, or plant chemicals, found in it. Some of these phytochemicals are thought to have antioxidant and even anti-cancer effects.  A growing number of studies also show that regardless if a person drinks wine, beer, or spirits, the alcohol in itself contributes to improving health.

But before you raise a glass to your health, it’s important to note that the benefits derived from alcohol come only from moderate intake.  Most college students are well aware of the short-term consequences of drinking too much: loss of coordination, decreased inhibitions, debilitating hangovers. The long term risks, which include liver disease, weight gain, certain cancers, mental health problems, and even reduced fertility are even more serious.

Yet college campuses are notorious for promoting binge drinking habits, and Marquette University is no exception. AJ Hill, a senior co-op in the College of Engineering, said “students here don’t drink moderately. They drink five to ten drinks on one or two nights a week.”  In such an atmosphere, it can be difficult to discern what truly constitutes moderate alcohol intake.

Troy, citing the Dietary Guidelines for Americans, objectively defines moderate drinking as one drink a day for women and no more than two drinks a day for men. One drink consists of 12 ounces of beer, 5 ounces of wine, or 1.5 ounces of 80-proof spirits. Troy said, “once you cross that line, the risk benefit ratio starts to change.” Any possible benefit derived from moderate intake is almost certainly negated once a person starts to drink in excess.

Other guidelines state that in order for a person to derive health benefits from alcohol, drinks cannot be “stockpiled.” This means the benefits derived from drinking once every day for a week are not similarly seen in a person that abstains all week and drinks seven drinks on Friday night. Even though a person may not exceed their weekly drink allowance, Troy emphasizes that with such behavior, “the benefits simply will not follow.”

Furthermore, there are some groups of people who simply should not drink alcohol. Women who are pregnant or breastfeeding, people with liver or pancreatic disease, and those who are on certain antibiotics are all groups of people who should not consume any alcohol.

Finally, and perhaps most importantly, there is no reason for any person to start drinking in order to gain these benefits.  The benefits that alcohol confers are modest, and all can be achieved by alterations in diet and lifestyle. For example, the phytochemicals found in red wine are present in grapes, and modest aerobic exercise has also been shown to increase HDL levels.

So this holiday season, raise a glass to your  health (or don’t).  But if you do, remember the key word when it comes to drinking alcohol for health benefits: moderation.

Popularity: 5% [?]

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NO – Should we legalize alcohol for minors?

Posted on 10 September 2008 by Austin Wozniak

ESTABLISHING THE DRINKING AGE AT 19 WILL KEEP ALCOHOL OUT OF HIGH SCHOOLS

The age old debate regarding the drinking age has once again appeared in the media over the last couple months. Many universities’ chancellors and presidents have recently signed the Amethyst Initiative, requesting a public debate on the drinking age.
In short, the universities feel the higher drinking age has failed to work and has instead created a dangerous environment that encourages binge drinking. Opponents to the initiative argue that high school drinking is down since the drinking age was changed to 21 in 1984 and that alcohol related fatalities, particularly on the road, among 18 to 20-year-olds have decreased.
When the legitimate pros and cons to both sides of this issue are weighed, a logical and feasible solution is to establish the drinking age at nineteen. Nineteen would preclude high school seniors from buying alcohol and thereby continue to restrict the availability of alcohol in high schools.
The vast majority of college freshmen choose to drink upon their arrival on campus regardless of the drinking age. Because underclassmen cannot legally drink, there is an underground, unregulated binge drinking movement that has been seen and noted by many education professionals across the country.
If the drinking age were set at nineteen, at some point during their first year away from home college freshmen could begin to drink openly and away from the pressure to drink to intoxication that is common in illicit drinking situations.
An 18-year-old is considered mature enough to make intelligent choices regarding elections and tobacco, and is permitted to join the military at great personal risk, so it seems absurd to say they are still too immature to drink responsibly.
Advertisements for alcohol products are everywhere. Given the consistent reinforcement of pro-alcohol messages, it is to be expected that young adults will want to drink. When they cannot drink openly until they are three years removed from their homes, opportunities to teach responsible drinking are missed completely and young adults arrive at college with no idea about tolerance levels or responsible drinking. If the drinking age were nineteen, seniors in high school could receive timely alcohol education courses similar to driver’s education offered shortly before students turn sixteen.
Mothers Against Drunk Driving (MADD) and other organizations also argue that underage Driving Under the Influence (DUI) arrests are down. This is largely a separate issue – law enforcement has done an admirable job cracking down on drunk drivers.
Proper alcohol education in high schools could further attenuate DUI’s and being able to drink openly lends itself to being able to drink responsibly.
It’s much easier to arrange a ride or make plans to stay somewhere when someone can be open about the fact that they are going to be drinking. Considering the fact that most underage people choose to drink regardless of the law, it does not make sense that allowing them to do so openly would in turn promote illegal behavior.
Those who make the selfish decision to put others at risk by driving drunk will, unfortunately, probably continue to do so regardless of the drinking age. Proper education and more crackdowns seem to be much more sensible ways of combating drunk driving.
While there are legitimate concerns on both sides of the drinking age debate, the age of nineteen seems to be a logical compromise. It still effectively keeps high school students from purchasing alcohol and would allow parents and high schools to offer timely drinking education classes and advice.
Being able to drink openly would encourage respect for the law and allow young people to openly arrange for rides or places to stay to avoid driving drunk.
And perhaps most reasonably, if someone is judged fit to go into combat and choose the next president of our country, I certainly hope they can handle having a beer.

Popularity: 9% [?]

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YES – Should we legalize alcohol for minors?

Posted on 10 September 2008 by Jason Ardanowski

YES, 16- YEAR OLDS WILL LEARN TO DRINK MORE RESPONSIBLY

The legal drinking age in the United States, all things considered, should be 16. I’m neither off my rocker nor a paid spokesman for Miller Brewing Company. I mean it.
Almost everybody – even a government official or police officer as long as they are off-duty – agrees that the current national standard of 21 is a farce. It breeds disrespect for the law and legal order. It creates a culture of evasion, binge drinking and selective enforcement. It detracts from the educational mission of the United States’ best colleges and universities, Marquette among them. It encourages drunkenness and the use of cheap, inferior beers and spirits. In contrast, we should seek sophisticated appreciation of Wisconsin-brewed craft beers and fine wines from around the world.
More than 100 college presidents from across the United States have recognized that the 21-year-old standard is broken and have signed the Amethyst Initiative, a proposal to reduce the legal drinking age to 18. This initiative includes two
Jesuit universities, Santa Clara University and St. Joseph’s University.
This is laudable, but not far-reaching enough. As long as underage drinking is a “forbidden fruit”, it will never end. A legal drinking age of 18 will shift the problem of underage drinking from colleges to high schools. High school seniors being able to buy alcohol legally means freshman, sophomores and juniors will drink too.
I support a drinking age of 16 because 16-year-olds are far more likely than 18-year-olds or 21-year-olds to have a parent or responsible adult supervise their drinking. Readers who have studied and traveled abroad in Germany can testify that widespread social chaos does not happen with so low a drinking age.
“What about drinking and driving?” you might ask. Of course, it’s madness to allow 16-year-old rookie drivers to drink – and I agree! I propose a zero-tolerance policy for drinking and driving: all 16-to-21-year old drivers caught with any amount of alcohol in their system, even a 0.02, lose their license for 18 months, on the spot, no whining. The standard, at age 21, would be “relaxed” to existing drunk-driving laws at 0.08 on up.
All said a drinking age of 16 is an eminently sensible idea. Don’t you agree?

Popularity: 9% [?]

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Beyond Busch Light: Take a shot

Posted on 06 December 2007 by Josette Goff

Here come the last and, coincidently, the most trying weeks of the semester. One thing that keeps college students from getting completely overwhelmed is thinking about the night of Dec. 15, followed by a month off campus. How will you celebrate the conclusion of this semester? If you are of legal drinking age and want to blow off some steam, you will probably hit some bars. So instead of celebrating with those boring old shots of tequila, vodka and rum, here are some different recipes to use in your celebration after finals. The Vocachino will not only loosen you up, but will give you a caffeine kick as well! What could be better in a shot? It’s made with two ounces of vodka, 1/2 ounce of coffee liqueur, 1/2 ounce of espresso, 1/2 ounce of light cream, a dash of sugar syrup and a 1/2 teaspoon of cocoa powder. The recipe makes enough for four shots so invite some of your friends over for this caffeine-filled buzz! Drinkers, consider yourselves lucky because the B52 shot tastes just as good as it looks. Made with 1/2 ounce of Kahlúa, 1/2 ounce of Bailey’s Irish cream and 1/2 ounce of Grand Mariner, it is a shot that tastes more like a fluffy Italian restaurant dessert than alcohol. A popular shot at the campus bars is called a Kamakazie. Despite its name, it is not as strong as one would think. It is made up of one ounce vodka, one ounce triple sec and one part Rose’s lime juice. Triple sec just pushes the drink along instead of giving it a kick. A recipe I found entitled the Dixie Car Bomb is a fun alternative to the Irish Car Bomb. What makes this drink even better is the fact it is made with Milwaukee’s own Pabst lager. Yum! Mix a shot of a 1/2 ounce of Old Crow bourbon whiskey and 1/2 ounce of butterscotch schnapps, and drop it into a 15 ounce Pabst lager.

A real kicker is a shot cleverly named Five Best Friends. (And really, I’d say all these liquors are more like enemies, but you might enjoy it!) Here’s the recipe: 1/5 ounce Jack Daniel’s Tennessee whiskey, 1/5 ounce Jagermeister herbal liqueur, 1/5 ounce of Johnnie Walker Scotch whisky, 1/5 ounce of Jim Beam bourbon whiskey and, lastly, the kicker: 1/5 ounce of Jose Cuervo Especial gold tequila. Tequila is special because it will kick whatever drink you have to the next level. Be very careful with this shot! A similar recipe is the Three Wise Men, but it is a bit of a step down in my opinion. This shot includes these three leading men and their alcohol, which is also known as Johnnie Walker Scotch whisky, Jim Beam bourbon whiskey and Jack Daniel’s Tennessee whiskey. Pour each of these evenly into a shot glass and enjoy the ride.

To finish, here is a recipe that’s a little out of the average college kid’s price range, but it is worth it if you can afford it! It is called a Flying Goose, and as both the name and price suggests, it is made with Grey Goose vodka. The recipe calls for one ounce of vodka, one ounce of melon liqueur and one ounce of pineapple juice.

However you choose to celebrate the conclusion of this semester, remember to be safe and enjoy. Hopefully you will try some of these fantastic shots!

Popularity: 25% [?]

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Beyond Busch Light: Martinis

Posted on 08 November 2006 by Josette Goff

Perhaps it is the chilly Wisconsin weather, or wanting to release stress after midterms or the new 007 movie being released this weekend, but something has put me in the mood for a strong drink, preferably a martini. Shaken, not stirred of course. However, the martini I speak of is not one of the specials at Murphy’s on Thursday nights. Those really should be renamed fruit concentrate with a splash of cheap vodka compared with these awesome recipes. These martinis are well-made, with a high alcohol content and smooth finish. Unfortunately, they have a habit of being on the pricey side. So for your drinking pleasure, here are some resounding simple martini recipes you can enjoy from your cozy, warm homes.The traditional martini is easy to order, but it has a trick to it. In order for a martini to be the best, the drink needs to be made with the top-shelf liquor. Using cheap vermouth can ruin a martini. The original martini is made with a ten-to-one ratio of gin and dry vermouth with a twist of lemon peel or olive. A common variation of this, however, is the vodka martini, which substitutes vodka for gin – hence the name!

A fun and different martini that tastes fantastic is known as the Sunset Martini. It is one part Absolut Mandrin, one part Rose’s Cranberry Twist Mix and one part Sprite. It is incredibly light but still has enough alcohol to support the martini name.

The Caramel Appletini is a martini with a strong amount of alcohol that has an altogether different taste. Living in Wisconsin, we should be aware of all types of caramel apples. The recipe calls for two parts of vodka, one part apple pucker and half part butterscotch schnapps. It sounds odd but is quite enjoyable. If you are an olive fan, you will love a Dirty Martini. It is quite simple, too. It has three parts of vodka followed by an addition of olive juice. A tip for this one is to have the vodka ice cold; if possible, keep it in the freezer until serving time.

The martini named Purple Haze is a must for fruity drink lovers. With three parts lemon vodka and one part raspberry liquor, it spices up your palate and allows you to enjoy a smooth fruity buzz. It does not even taste like alcohol!

The special thing about martinis, in case you have not noticed from the recipes above, is the main alcohol used is diluted with even more alcohol. Therefore, too many of these little drinks in their classy glasses tend to leave you looking less than classy. As college students, we are beaten over the head with the saying, “drink responsibly.” Although we might want to dismiss it from time to time, I would highly recommend taking the saying seriously when enjoying a night with martinis.

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Beyond Busch Light: Latin drinks

Posted on 13 September 2006 by Josette Goff

Looking for something different than beer or the usual mixed drink at cocktail hour? Look directly south. Latin America is the origin for these fantastically different drinks. Beyond the traditional margarita, here are drinks from several different countries that offer an enjoyable experience along with a sizzling buzz – not to mention some cool names that make you sound hip, knowledgeable and unique. The mojito, a classic drink from Cuba, has grown more popular at the United States bar scene. Starting with half a lime and three teaspoons of sugar, grind up mint leaves into paste and top with 1 oz. rum, ice and soda water. It is a sweet cocktail that tastes the best with fresh lime and fresh mint leaves. I tried a mojito from Bucca di Beppo, which had basil in it as well, and it was an all-around fresh herb taste. It is a cool refreshing drink that is good at cocktail hour or with a meal.

Slightly less-known than the mojito, but gaining immense popularity in the U.S., is the caipirinha. The caipirinha is the national drink of Brazil, and its prime ingredient is cachaca. Cachaca is distilled from sugarcane and is often compared to rum. To make a caipirinha you start with a base of two to three sliced key limes and two to three tablespoons of sugar. After muddling these two ingredients together, add two to three shots of cachaca and add ice. If you do not have cachaca, you can substitute vodka or rum. Cubanitas is an excellent restaurant in Milwaukee to sample this drink.

Pisco sours are so popular that both Chile and Peru have claimed it as the national drink. It has been the source of heated arguments and media coverage for centuries. Pisco is a type of brandy that is distilled from grapes in South America. The best tasting ratio is two shots of pisco, one teaspoon of powered sugar, one teaspoon of egg whites and one tablespoon of lemon juice. Add this mixture to a blender full of ice, and enjoy the result. This drink is all around enjoyable, even with the slight bite from the lemon juice. Compared with the traditionally blended margarita, a pisco sour hides the alcohol taste much better. But don’t worry – it still delivers a strong buzz.

Of course, if you do not feel like mixing a drink and still want to explore a Latin American adventure, you could always go with the Mexican national drink: tequila. José Cuervo Tradicional is a 76-proof, top shelf tequila that is incredibly smooth on its own. Tequila is an essential ingredient in many mixed drinks, such as long island iced teas. A few other fun mixed drinks using tequila are tequila sunrises and tequila sours. Sunrises are made with two parts of tequila, four parts orange juice and one measure of grenadine, making a beautiful looking drink. If you want a less sweet drink, try a tequila sour, which is made with one-and-a-half ounces of tequila, two ounces of lemon juice and one teaspoon sugar.

Although campus bars will probably not offer all these drinks, there are many bars downtown that will. These drinks don’t have to be reserved for cocktail hour only, either; they accompany a meal rather well.

So if you’re ready for an enjoyable journey to Latin America, head downtown this weekend for a delicious dinner and cocktail!

Popularity: 6% [?]

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