Four Optimal Guidelines for Drinking Alcohol
There are many considerations regarding alcohol consumption. Below are explanations on the optimal types, timing, quantity, and side dishes for drinking.
Optimal Type
Alcohols include baijiu (white spirit), beer, and fruit wine. From a health perspective, fruit wine—especially red wine—is superior. French people suffer fewer heart diseases partly due to red wine consumption. Researchers note that red wine contains a plant pigment with dual roles: acting as an antioxidant and inhibiting platelets, thereby protecting vascular elasticity and ensuring smooth blood flow, preventing cardiac ischemia. Regular red wine consumption can reduce the risk of heart disease by half.
Optimal Timing
Drinking after 2 PM daily is safer. In the morning hours, the concentration of alcohol-degrading enzyme (alcohol dehydrogenase) in the stomach is low. Consuming the same amount of alcohol in the morning leads to higher blood alcohol levels compared to afternoon intake, causing greater harm to the liver and brain. Additionally, avoid drinking on an empty stomach, before bedtime, during illness, or when emotionally agitated—especially baijiu—to prevent cardiovascular damage.
Optimal Quantity
The human liver can metabolize approximately 1 gram of alcohol per kilogram of body weight daily. For a 60 kg person, daily alcohol intake should be limited to under 60 grams. Those below 60 kg should reduce further, ideally to around 45 grams. Converted to standard alcoholic beverages: 50 grams of 60-degree baijiu, 1 liter of beer, or 250 ml of whiskey. Though red wine benefits health, it should not be overconsumed—2 to 3 glasses per day is optimal.
Optimal Side Dishes
Drinking on an empty stomach harms health. Choosing ideal side dishes not only satisfies taste but also reduces alcohol’s adverse effects. Based on alcohol metabolism, the best side dishes are high-protein and vitamin-rich foods—such as fresh vegetables, fish, lean meat, legumes, and eggs. Avoid pairing with salted fish, sausages, or cured meats, as these smoked and preserved foods contain large amounts of pigments and nitrosamines. When combined with alcohol, they damage the liver and irritate oral and esophageal mucosa, potentially triggering cancer.