Thanks. I always open these posts/studies on alcohol (coming at a furious pace it seems, these days) w trepidation bc I've not yet entirely given up alcohol and like anyone else who hasn't, I dislike the bad news because I like wine with dinner! I appreciated the included studies and comparisons, and especially your conclusion where you help create a way to contextualize the data into life, balance, risk-tolerance, and socialization/joy. Of course alcohol will always fit into the very pediatric advice: less is more! Thankfully, also, the non-alcoholic options on the market that are showing up on menus everywhere can really support the "less is more" without ever restricting our joy.
Decades ago, 4 or 5, I began to make beer. As the craft beer came I asked brewers to make lower alcohol, they said Can’t, now e last few months many with 0
Many things to appreciate in this piece and interview. I was glad to see Vivek Murthy’s comments at 13:05 including “I do wish from a data perspective, Eric, that we had, we always want better and richer data. The kind of data I would like is really granular data about where I can compare people who have one drink a week, two drinks a week, three drinks a week, four drinks a week.” I had the same thought as I read through the data and interview transcript. I am so far sticking at one per day—as we look forward to our little “cocktail hour” as an enjoyable way to let go of the stresses of the day and all around us. Information like this reminds me to stick to no more than that. Doing less would be tough, but I might well reassess if I saw more granular data that showed a risk level relevant to me that really starts to go up at fewer than 1/day.
Decades ago 4 to 5 , I began making beer as most was swill. I argued as craft beers grew that lower alcohol needed. I was told can’t make it taste good. Last few months shown many no alc, like Guinness
I can't find any Greek letters in the post and sorry you don't understand it even without the tables of graphics the goal was to make the text clear for everyone
I vote for no alcohol, as it is clearly a neurotoxin, and at the tender age of 77, I need to take my brain with me as I age!
I disagree. I am 76, clear headed and still working, and I drink wine only.
But you will never know how many brain cells are being fried by your "healthy" habit.
Thanks. I always open these posts/studies on alcohol (coming at a furious pace it seems, these days) w trepidation bc I've not yet entirely given up alcohol and like anyone else who hasn't, I dislike the bad news because I like wine with dinner! I appreciated the included studies and comparisons, and especially your conclusion where you help create a way to contextualize the data into life, balance, risk-tolerance, and socialization/joy. Of course alcohol will always fit into the very pediatric advice: less is more! Thankfully, also, the non-alcoholic options on the market that are showing up on menus everywhere can really support the "less is more" without ever restricting our joy.
Decades ago, 4 or 5, I began to make beer. As the craft beer came I asked brewers to make lower alcohol, they said Can’t, now e last few months many with 0
Many things to appreciate in this piece and interview. I was glad to see Vivek Murthy’s comments at 13:05 including “I do wish from a data perspective, Eric, that we had, we always want better and richer data. The kind of data I would like is really granular data about where I can compare people who have one drink a week, two drinks a week, three drinks a week, four drinks a week.” I had the same thought as I read through the data and interview transcript. I am so far sticking at one per day—as we look forward to our little “cocktail hour” as an enjoyable way to let go of the stresses of the day and all around us. Information like this reminds me to stick to no more than that. Doing less would be tough, but I might well reassess if I saw more granular data that showed a risk level relevant to me that really starts to go up at fewer than 1/day.
Good plan. I'm with you
Thank you for this very deep dive into the subject. I've linked to it in an update of my post:
https://drmick.substack.com/p/alcohol-whats-the-fuss
Moved to no Alcohol beer or low, less than 5 %
Decades ago 4 to 5 , I began making beer as most was swill. I argued as craft beers grew that lower alcohol needed. I was told can’t make it taste good. Last few months shown many no alc, like Guinness
The charts are too complicated for me to understand. I don't know what the Greek letters mean. This is over my head.
I can't find any Greek letters in the post and sorry you don't understand it even without the tables of graphics the goal was to make the text clear for everyone