Buzzkiller
There's a high chance that the information I am sharing in this post won't make you happier
Around a year ago, I experienced a burnout episode, and the medications prescribed by my doctor had an intense interaction with alcohol. Drinking just half a glass of wine made me feel as though I had drunk the whole bottle – and not in a "wow, this is amazingly efficient" kind of way. Consequently, I abstained from drinking for a few months. When I was finally in the clear to drink again, I realized that I wasn't particularly thrilled about it.
This felt strange, to say the least. I've always been enamored with alcohol-related culture. From visiting wineries and tasting wine with their owners, to enjoying craft beer (or an industrial lager during a barbecue on a sizzling summer day). Not to forget the fantastic 18-year-old Scotch whisky, real champagne to mark significant milestones, or even sharing a bottle of vodka with work colleagues to create a sense of camaraderie. Alcohol has been a part of many cherished memories with friends.
Yet, it no longer resonated with me. Maybe it's a part of growing older (hangovers after 30 are merciless), or perhaps the way it started affecting my sleep led me to a new personal policy: drinking rarely, and only the finest stuff.
Things were progressing smoothly with this approach until I stumbled upon Andrew Huberman's podcast episode about alcohol:
Here I learned that unlike other stuff like caffeine, nicotine, THC, or even cocaine that latch onto specific brain receptors, alcohol can slide right into cells across the brain and body. It's water-soluble and fat-soluble, so it can permeate nearly everywhere. This lets alcohol directly disrupt many brain processes by causing cellular damage. When metabolized, alcohol produces a toxic compound, acetaldehyde, that can kill neurons and other cells. The prefrontal cortex seems especially vulnerable, likely because its neurons are densely packed with excitatory receptors that acetaldehyde overactivates. By suppressing the prefrontal cortex, alcohol inhibits our ability to plan, judge situations properly, and control impulses. In essence, alcohol is a neurotoxin that can poison the very brain regions responsible for keeping our behaviors in check.
Drinking doesn’t just change your brain temporarily while intoxicated. Over time, it restructures neural circuitry in ways that promote habit and reduce flexibility. Studies show alcohol exposure acutely dampens connections involved in considering options and making deliberate choices. This manifests as more impulsive and repetitive behaviors when drunk. With repeated drinking, these pathways are weakened further. At the same time, regular alcohol use strengthens connections that drive habitual and compulsive patterns of behavior. Your brain becomes obsessed with rote behavior and less able to think through actions, regardless of whether you are currently drunk or sober. In essence, alcohol consumption erodes cognitive flexibility both in the moment and cumulatively over the long-term.
Here’s a surprising effect - alcohol makes people feel relaxed in the moment, but anxious later when it wears off! It disrupts the brain-body stress response system. With repeated drinking, baseline stress hormone levels rise. So when sober, regular drinkers feel more on-edge, stressed out, and prone to anxiety compared to their pre-drinking selves. Alcohol provides temporary relief followed by a nasty rebound of anxiety.
The knowledge of these other unpleasant effects of alcohol has shaken me profoundly. While the risk of heart disease or cancer is concerning, what truly bothers me is the idea of making myself more anxious and less flexible – especially when I have been working so hard to enhance my mental agility and reduce anxiety.
Initially, my policy of drinking rarely and choosing only top-quality beverages seemed to strike a balance between social enjoyment and health considerations. However, this newfound information has so unnerved me that even the occasional indulgence has lost its charm. The one glass of exquisite champagne I've had since learning all this simply didn't taste right. The experience is akin to relishing delicious food knowing it would result in severe food poisoning.
But hope is not entirely lost. I recently learned Sentia, a product that claims to mimic the buzz of alcohol without the neurotoxicity (and this was the inspiration of this email). Under normal circumstances, I would be extremely skeptical, but one of the co-founders is Professor David Nutt, whom I greatly admire for his work in evidence-based drug policy. His credibility lends credence to this product, especially considering he was dismissed from his position as the UK government's chief drug advisor for his courageous stance on alcohol and tobacco's harm compared to some illegal drugs (the government was not happy). So, maybe there'll be a chance to get that nice buzz at a party without sacrificing our most important body part.
Are you reading this? Do you find this interesting? I have no idea, unless you reply to this email or write a comment. I am mostly OK with sending these emails into the void, but I wouldn’t mind feedback. Also, if you know someone who may be interested, please forward this to them!