The combination of alcoholic beverages with fatty, spicy and salty snacks

For most of us, the sign of a good feast is quality alcohol and a hearty snack. The fact that food should be dense is beyond doubt, because many generations of our ancestors thought so. Scientists from the University of Aberdeen found that cravings for a combination of alcohol and high-calorie foods are literally in the blood of Europeans: such addictions are explained by the work of a gene that regulates appetite and thirst.

In the past, adding fat-forming foods to your diet helped hard-working people survive harsh winters. This is how the classics of national cuisines arose: for example, German beer with fried sausages, English ale with scrambled eggs and bacon, or Russian vodka with a piece of lard.

At a time when the average life expectancy was 30-40 years, the effect of diet on various organs was of little concern. But our contemporaries should think about the benefits and harms of age-old traditions.

Compatibility of alcohol and fatty foods

Alcohol and fatty foods act simultaneously on each other. On the one hand, alcohol dissolves fats and increases appetite. On the other hand, fat forms a protective film on the surface of the gastric mucosa, which slows down the flow of ethanol into the blood and intoxication, so it seems to a person that it is still far from the “norm”.

Alcohol poisoning (if we are talking about high-quality alcohol) is most often the result of the abuse of strong drinks and high-calorie dishes as a snack. And since modern people lead a much less active lifestyle than their ancestors, the least that threatens lovers to combine alcohol with heavy food is fatty liver.

The pancreas equally “does not like” fatty foods and ethanol. Breaking down fats, making them liquid, is the direct function of this organ. Worst of all, if the body receives homogenized fat (modified vegetable oil, cooking oil, margarine), which is usually fried chips, nuts, nuggets and other “snack delicacies”. It is especially difficult for the pancreas to cope with such substances, which is why fans of fast food are seriously threatened by pancreatitis.

Alcohol enhances the secretion of the pancreas. If a person is healthy, and a small amount of fat and ethanol enters the body, it does not matter, the iron will endure this blow. But if there are a lot of both products, the proteins contained in the secret can coagulate under the influence of alcohol and clog the excretory ducts. As a result, the process of digestion by the pancreas of its own tissues will begin.

Sweet snacks. Alcohol does not harmonize too much with sweets. The liver primarily breaks down the glucose contained in confectionery products; there is not enough “power” for alcohol. If the cream of a cake or cake is made on the basis of homogenized fat, then a double load is created: on the liver and on the pancreas.

Alcohol and spicy food compatibility

Spicy seasonings are often added to snack dishes, the benefits of which are undoubted: spices and seasonings warm, adversely affect the development of pathogenic bacteria, onions and garlic are effective dewormers (help against worms). In combination with a small amount of alcohol, spices will not harm a healthy person.

But for those who abuse spices, taste buds gradually lose sensitivity, which is why more and more spices are needed. They irritate the lining of the stomach and intestines. Alcohol has the same effect. Alcohol and spicy foods can lead to gastritis, stomach ulcers, and hemorrhoids.

You should be very careful about using pickled mushrooms as an appetizer. Conditionally edible (for example, lines and morels) it is better not to use at all during a feast. Recently, due to the deterioration of the ecological situation, even porcini mushrooms pose a danger. Under the action of ethanol in the pulp, substances are produced that can cause poisoning and hallucinations. Doctors recommend giving preference to salted mushrooms.

Compatibility of alcohol and salty foods

Salt promotes the accumulation of water in the body. Just 9 grams of salt is enough to hold a liter of water. Of course, the body needs liquid, but the excessive consumption of salty foods creates a burden on the kidneys and heart, and increases blood pressure.

Separately, it should be said about roasted peanuts. In fact, this is not a nut at all, but a representative of the legume family. Roasted nuts are not in vain so loved by beer connoisseurs: peanuts contain fiber, proteins and go well with a low-alcohol drink. But 100 grams of “peanut” contains 551 kcal, that is, a quarter of the daily requirement. Hence the problems with being overweight for those who prefer to snack on beer with salted peanuts.

Snack recommendations

The most important thing when drinking alcohol is moderation. If a healthy person eats one or two glasses of vodka with a few pieces of bacon or fatty ham, nothing bad will happen. When choosing a snack, you can use the following tips:

• if half an hour before the feast you eat a piece of fatty cheese, a sandwich with butter or a little sour cream, this will slow down intoxication;
• Champagne is best drunk as an aperitif – before meals. In extreme cases, sparkling wine can be eaten with sweet and sour fruits, ice cream or cheese, but in no case with chocolate;
• alcohol has the ability to bind proteins. Such compounds are digested in the stomach within 4-6 hours. All this time, ethanol enters the liver in small doses and evenly, which does not create an excessive load on the body. Therefore, those who eat alcohol with lean meat or fish slow down intoxication, there is no heaviness in the stomach and morning hangover;
• legumes (beans, peas, soybeans) containing easily digestible proteins are in harmony with strong alcohol;
• strong alcoholic drinks go well with boiled or baked potatoes (if the stomach is healthy, then with fried ones);
• effective absorbents – rice and pearl barley. As a hot dish, you can serve pilaf or cabbage rolls to the table;
• both raw and stewed vegetables are in harmony with strong alcohol, as well as with wines or beer. It is better to avoid salads with mayonnaise, but vinaigrette is very useful;
• salted and pickled vegetables significantly slow down intoxication: cucumbers, cabbage in all forms. However, tomatoes are not for everyone;
• snacking cognac with lemon or chocolate is considered not a very good tone. Cognac – a digestif that can be combined with cheese;

  universal snack for all wines – cheese;

• concomitant consumption of sugary alcoholic beverages and desserts should be avoided. Wines are suitable for meat, fish, seafood or fruits. Sweets and alcohol don’t mix well;
• if you still intend to serve alcohol with dessert, then sherry will do;
• from fruits it is better to choose sweet and sour fruits. Citrus fruits are served with white wine. Absolutely not combined with alcohol melon;
• you can not often use purchased chips, fried crackers with various flavors, french fries, but it is better to completely abandon these products;
• it is better to buy sweets and desserts that do not contain homogenized fats;
• It is not recommended to mix alcoholic and carbonated drinks in cocktails (not only champagne or beer, but also mineral water).
• It is very dangerous for health to drink alcohol with Coca-Cola.