alcohol

Wild chimpanzees drink the equivalent of almost two glasses of alcohol a day

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If we test chimpanzees for blood alcohol levels, we would most likely see that they test positive as sI would have had a drink or two. And here the fault is not in the fact that they have a hidden bottle of whiskey, but in the sugars present in the fruits they consume and their microbial fermentation. But from here on, science has debated whether our attraction to alcohol It is due to an ‘evolutionary accident’ or a direct inheritance from our primate ancestors. Something that has been determined now. A new study. Published by researchers at the University of California and which suggests that wild chimpanzees consume substantial amounts of ethanol in their daily diet. To demonstrate this, the team went to Kibale National Park, Ugandato be able to monitor several chimpanzees. And instead of doing a blood test, the researchers opted for a non-invasive method by analyzing the urine of the 19 wild chimpanzees. In this case, what was being sought was not raw ethanol, but a very specific biomarker called ethylglucuronide which tells us that ethanol has been processed. Your diet. As we have said before, the secret of this discovery is not in the alcohol that we know, but in the fruit. That is why during the research the chimpanzees fed almost exclusively on a species of canopy tree called the African star apple. When specifically analyzing this apple, it was found that it contained alcohol in a proportion of 0.09%, while in some harvests it could reach 0.4%. The results. After performing urine analyzes on the chimpanzees, it was possible to see that, of the 20 individual urine samples collected, 17 tested positive for ethylglucuronide, exceeding a threshold of 300 ng per milliliter of urine. But in addition, of a set of 11 of these positive samples, 10 tested positive again when subjected to a much higher clinical threshold of 500 ng/ml. The “drunk monkey.” The researchers point out here that this continuous intake of fermented fruit translates into an average dose of 14 grams of ethanol per day for the chimpanzees. In human terms, it is as if they had drunk one and a half drinks a day. These findings offer vital physiological support to the famous “drunken monkey” hypothesis which suggests that the attraction that modern humans feel for alcohol has its evolutionary origin precisely here: in an adaptation of our ancestors to locate, through long-distance smell, crops of ripe fruit and, therefore, more caloric thanks to the smell of ethanol. A mismatch. The problem is that this vestige of the past has gone down the wrong path, since the current problem lies in an evolutionary imbalance. While our ancestors chronically consumed ethanol in low concentrations through a fruit-centered diet, today humans have access to distilled alcohol in massive quantities and not through a survival system. Now, this discovery not only changes our understanding of primate feeding ecology, but opens the door to future research into how this natural alcohol consumption could affect the social behavior of chimpanzees, including factors such as aggression or reproduction. Images | David Trinks Brian Jones In Xataka | We believed that war was a unique and exclusively human invention. Until we look at chimpanzees

There are people capable of testing positive in a breathalyzer test without having drunk a drop of alcohol. And we already know why

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Although it may seem crazy, failing a breathalyzer test after drinking only water and a plate of pasta is possible. And while explaining it that way to a police officer may raise questions about a poor excuse, The truth is that it is a medical reality for those who suffer from the known self-fermentation syndrome. The investigation. Until now we attributed this problem to yeast, but a team of researchers from UC San Diego and Massachusetts General Hospital has identified specific strains of Escherichia coli and Klebsiella pneumoniae as those responsible for generate intoxicating levels of ethanol in the intestineopening the door to treatments as surprising as fecal transplantation. That is, there are bacteria that can literally make us drunk without drinking a drop of alcohol. The metabolic storm. To reach this conclusion, the study analyzed to 22 patients diagnosed with this metabolic problem, comparing them with 21 healthy relatives. In this case, the results were quite compelling, because fecal samples from patients in the midst of the outbreak were capable of endogenously producing ethanol at alarming levels. In order to know much more, These samples were cultured and an ethanol concentration of up to 136 mg/dl was observed.. To put it in context, in many countries the legal limit for driving around 50 mg/dl in bloodso these patients without drinking would be doubling the level of alcohol permitted while driving. An alcohol factory. The novelty of this study is that it shifts the focus from yeast to bacteria, since genomic analyzes showed a massive enrichment of genes related to mixed acid fermentation. But we must not fall for the statement that these bacteria are ‘bad’, but rather that the ecosystem is broken to give rise to this problem. And what is the trigger? The antibiotics. And the use of these drugs can sweep away the balanced flora, allowing opportunistic pathogens to take control of the intestine and begin to metabolize sugars into alcohol. The treatment. Logically, this is a serious problem, not because of the fact of testing positive in the alcohol test, but because of the toxicity that the body faces. That is why the objective right now is on the treatment that now has the focus on a fecal microbiota transplant. For this study, the donor of his fecal microbiota was a personal trainer with enviable intestinal health. And the result was incredible, since the patient with this problem saw these problems disappear permanently, and his ability to “self-produce” alcohol disappeared after repopulating his intestine with the healthy bacteria of another person. Beyond getting drunk. As we have said before, it may seem ideal to have a feeling of intoxication without having to spend a single euro on a drink, but the reality is that this problem also leads to non-alcoholic fatty liver disease. And constantly producing alcohol can cause very serious liver damage. But on the social issue, this endogenous overproduction of ethanol has led people to lose their driving license or face labor problems unfairly. All for a problem that may seem like the perfect excuse, but is actually a major medical problem. Images | Lawrence Krowdeed In Xataka | There is an age at which we should stop drinking alcohol forever. Neuroscience is clear why

For centuries Germany has boasted the oldest abbey beer in the world. The alcohol crisis has forced it to be sold

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Germany is the birthplace of Oktoberfest, the lagerthe saint Hildegard of Bingen and hundreds and hundreds of artisanal wineries dedicated to beer. The refreshing amber liquid is not at its best there, however. As the young lose interest for the drink and consumption falls per national beer capita, Germany finds itself with news like the one that has shaken the sector at the beginning of 2026: the oldest monastic brewery in the world, a 976-year-old icon, just sold suffocated by the economic context. It seems like a simple sale, but it says a lot about the industry. What has happened? That Germany is preparing for one of those business transactions that, due to their enormous symbolic value, transcend the pages of the salmon press to tell us about the cultural and social changes of a country. The Bavarian brewer Schneider Weisse has just reached an agreement to acquire the Bischofshof and Weltenburger brands, linked to Bischofshof GmbH & Co. Said like this, it could seem like a simple commercial procedure, material for the German BORME, but the agreement implies that Schneider Weisse takes charge of the brewery of the Weltenburg Abbey and that is something out of the ordinary. The reason? The brewing history of the monastery dates back to 1050, which is why it is considered the abbey brewery. oldestalthough if we talk about beer in general there is another previous one in Weihenstephan (Freising), brewed since 1040. What have they agreed? The truth is that not too many details have emerged. For example, the companies have not wanted to disclose how much the operation will cost. What yes have slipped is that the agreement will become effective in January 2027 and that Scheneider Weisse will continue to operate the Weltenburg Abbey Brewery. Not only that. He will also take over the logistics part of the Bischofshof, which includes 21 employees. Part of the business, located in Regensburg, will close at the end of this year and the idea is that in the medium term the production of the different brands will be concentrated in the headquarters that Schneider Weisse already has in Kelheim and the Weltenburg Abbey. Are they important companies? At least they are companies with a reputation. Although Weltenburg Abbey beer stands out on the world stage for its long history, which can date back to 1050, in reality the three names involved in the agreement have a long tradition. The Bischofshof brewery was founded mid 17th century in Regensburg and has been in charge of the production of Weltenburg since 1973. As for the house Schneider Weissebased in Kelheim, was also launched more than a century and a half ago, in 1872. “Our goal is to create a portfolio of traditional brands. We combine our brewing tradition of more than 150 years with the almost 380 years of history of the Bischofshof brand and the brewing tradition of the oldest monastic brewery in the world, dating back to 1050,” celebrates Georg SchneiderCEO of Schneider Weisse. “This creates a range of beers steeped in history and tradition, a unique offering from a single global supplier.” Why is it important? Weltenburg is relevant enough for any operation that affects him to generate interest, but if this operation has raised expectations (even beyond Germany) is because of its context. The companies acknowledge that the maneuver attempts to adapt to “the continued weakness” of the German beer market. “The reality is that, on our own and despite all our efforts and the measures adopted in recent months, it was no longer economically viable to continue operating the brands,” recognizes Till Hedrichthe general director of the firm Bischofshof and Weltenburger. “The evolution of the market has marked us too much.” Hedrich has also defended that the operation with Schneider, a firm based in Kelheim (Bavaria) is the most advantageous for the secular Abadian winery. “The looming threat of a total closure or dismantling by an investor with no connection to the region or its history can be avoided with the ‘Bavarian solution’ being implemented with Schneider Weisse.” Has the market changed that much? It seems so. From the collective itself is spoken of a “drastic drop in sales” of German breweries in the country. The BR24 program remember that in the last ten years alone, the German beer industry has lost almost 14 million hectoliters, almost 14% of its sales. And although the complete picture is somewhat more complex (the latest data from the Bavarian sector they are not bad), the overall trend is far from ideal for the industry in its own home. If at the beginning of the 80s the per capita consumption In the country it was around 145.9 liters of beer, right now it is below 90. Is there more data? Yes. Two years ago the Berlin journalist Nicholas Potter I slipped an interesting one in Guardian. “The decline can be seen at the Oktoberfest itself. In 2019, 6.3 million visitors drank 7.3 million liters. Last year attendance was about 7.2 million people, a record number, but they consumed only 6.5 million liters.” As a backdrop, the fall in consumption, the increase of the production of non-alcoholic beer and the loss of interest of members of generation Z for beer or wine. In April the Deursche Welle channel contributed another brushstroke that completes the picture. It is not only that the consumption of German beer has fallen in the country itself, it is that sales abroad have not evolved as the industry would like. According to Destatis data, 1,450 million liters of German beer were exported in 2024, significantly below the 1,540 in 2014. Images | Bernt Rostad (Flickr) 1 and 2 and Frank Mago (Flickr) In Xataka | If the alcohol sector thought it had a problem with Gen Z, it is because it did not see its stock: 22,000 million in bottles that no one wants

Saudi Arabia has realized that to attract wealthy expats and Western tourists it needs something: alcohol

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Maybe the Spanish we are moving away little by little from alcohol, but beer, wine and spirits continue to be a pillar of Western leisure. Saudi Arabia knows this well, as in its efforts to modernize and gain appeal to Westerners (both expats wealthy as tourists) has decided to make more flexible access to the drink in the country, where its purchase has been radically restricted for more than 70 years. The change is being made timidly, silently, almost underground; but it tells us a lot about how the kingdom is transforming. The news that they are coming in drops to the West they leave a resounding reading: foreigners will be able to buy alcohol in Saudi Arabia… as long as they meet a series of requirements that focus in your wallet. Looking to the 20th century. If you like to share a few beers with friends, have dinner with a glass of wine or drink a cocktail when you go out, Saudi Arabia is not your country. Or it hasn’t been at least for the last seven decades. The kingdom is governed by shariawhich vetoes alcohol. Even Foreign Affairs reminds Spaniards traveling to the country that public consumption “is strictly prohibited” and landing with bottles can lead to “severe fines” and an accusation of smuggling. Saudi Arabia’s zeal to ban the drink dates back to at least the mid-20th century. And not only because of Koranic law and the fact that the kingdom claims to be the guardian of the sacred places of Islam. In the early 1950s, King Abdul Aziz banned the sale of alcohol after one of his sons, Prince Mishari, assassinate a diplomat British drunk. For diplomats. Although getting alcohol in Saudi Arabia is much (very much) more difficult than in Europe or even in Dubaisomething is changing in the Islamic kingdom. The first sign came just two years ago, beginning of 2024when the Saudis saw the first liquor store in more than 70 years. Of course, the business was launched with certain limitations. To begin with, the establishment only sold alcohol to non-Muslim diplomats. In fact, it opened precisely in the neighborhood of the city where they work. At least at first The Executive also intended that customers would have to register through an app, obtain an authorization code and respect certain quotas. A small (big) step. That first store may not look anything like the liquor stores of Europe, but its debut marked a milestone in Saudi Arabia and began to break the long taboo that prevailed in the kingdom around alcohol. Last November that opening was confirmed when agencies such as Reuters either Bloomberg revealed that the country planned to open two new liquor stores: one in Dhrahan, in a complex owned by the oil company Aramco, and another in Jeddah. The first would be designed for non-Muslim employees of the company. The second would be located again in an area frequented by diplomats. Expanding the market. In November, both Reuters and Bloomberg reported another relevant news that is now has confirmed The Wall Street Journal: The Riyadh liquor store that was theoretically intended for foreign diplomats will also sell bottles to certain residents of Saudi Arabia. To whom? Especially non-Muslim foreigners with Premium Residence. These residence permits are basically granted to businessmen, large investors, wealthy foreigners and qualified professionals who work in strategic sectors or for the Government. In December Bloomberg needed In fact, customers who want to buy wine or spirits in Riyadh have to prove that they earn at least 50,000 riyals per month, about $13,300. Reporter Vivian Nereim, from The New York Times, came in person outside the Riyadh liquor store and spoke with customers of the business who (among other issues) confirmed that one price is applied to diplomats and another, higher price, to the rest of the buyers. A bottle of mid-priced white wine cost about $85, about five times the US price. “Something was coming”. Against this backdrop, recently TWSJ public a chronicle which goes one step further. According to the American newspaper, Saudi Arabia plans to continue making its relationship with alcohol more flexible with another historic decision: allowing its consumption in luxury hotels and resorts in the Red Sea. “We always knew it was going to happen, that Saudi Arabia was preparing for something,” explains Michael Ratneyformer US ambassador, who speaks of “physical signs” that have been seen for years: “You went into restaurants and they all had bars. They didn’t offer alcohol, but the infrastructure was emerging.” The example of Dubai. The objective is clear: to reinforce the country’s attractiveness for expats, investors and tourists as part of the policy promoted by Prince Mohammed bin Salman to modernize the nation, diversify its economy and reduce your fiscal deficit. In recent years the kingdom has already taken several steps in that direction in different areas (in 2018 allowed women get behind the wheel of a car and in 2034 will host the World Cup) and there are those who point that in terms of leisure and alcohol will look to the United Arab Emirates. Especially to Dubai. In part of the UAE, access to alcohol is limited, but it is relatively easy to obtain in Dubai, a city that has stood out for its ability to attract tourists and wealthy foreigners. For years, those who wanted to access alcohol in Saudi Arabia had to resort to the diplomatic courierartisanal manufacturing at home or the black market, with the risks that it entails. The question is to what extent the kingdom is willing to change that to attract foreign assets. Images | سيف الظاهر (Unsplash), Ambitious Studio*-Rick Barrett (Unsplash) In Xataka | There is an age at which we should stop drinking alcohol forever. Neuroscience is clear why

There is an age at which we should stop drinking alcohol forever. Neuroscience is clear why

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For years, popular culture and certain observational studies have sold us a comfortable idea: moderate alcohol consumption could be harmless and even beneficial for the heart. However, when we focus on the brainthe story changes radically. It is neurotoxic. A growing stream of neurologists and new epidemiological evidence point to an uncomfortable reality: alcohol is a neurotoxinand there is a biological age from which our brain loses the ability to tolerate it. Although official guidelines do not prohibit retirees from drinking, scientific literature suggests that The ages of 65-70 mark a critical boundary. Crossing it with a drink in hand could be accelerating cognitive decline and dementiawhich are very prevalent diseases at that time of life. Although there are exceptions, with people who are very long-lived and point out that their ‘secret’ is having a glass of alcohol daily. Although genetics may play an important role here. The neuronal reserve. Neurologist Richard Restak popularized a strong clinical recommendation: you should stop drinking completely at 70 years old. Is it an arbitrary number? Not at all. It is based on the concept of “neural reserve”. According to science, a young brain has room for maneuver before the arrival of these toxins. It has enough neurons and plasticity to compensate for the slight damage caused by ethanol, but, however, natural aging leads to a loss of neurons. That is why drinking in old age is, basically, burning fuel from a tank that is already in reserve and that is not going to be refilled. It is accelerating. Science in this case is quite clear that alcohol-related brain damage along with intense and prolonged consumption accelerates brain aging. And the fact is that with the same alcohol consumption, an aged brain has greater damage than a young one. Something that is explained because the neuronal repair mechanisms are also aged and do not have the same capacity as when a person is 20 years old to compensate. The data. The biggest blow to the idea that a little drinking “doesn’t hurt” comes from large cohort studies, such as the famous Whitehall II studiowhich followed thousands of people for 23 years. In this case, it was seen that people who drank between 14 and 21 glasses of alcohol per week were three times more likely to suffer from hippocampal atrophy compared to those who did not drink. And this is the fundamental region to have memory. For those who exceeded 30 units per week, the probability of atrophy shot up to almost six times more. But the most worrying thing is that no protective benefit was observed in the light consumption group (less than seven drinks a week) compared to general abstinence. Zero alcohol. These data along with brain imaging studies They point out that even ‘moderate’ consumption is associated with a significant brain alteration. This means that it can be stated that the safety margin for the brain is practically non-existent. The limit age. Why can 65 be a turning point? Although there is no international “dry law” for people over 70, organizations such as the Alzheimer’s Society from the UK warn that those over 65 are a special risk group. This is because there is already an aging liver that processes alcohol slowly, which means that the alcohol circulates through the body for longer. This is also added to the interactions that alcohol has with medications that can increase its toxicity and most importantly: increases the risk of dementia. You have to be careful. With all this data, science is quite clear that any consumption increases the risk of health problems, especially in regards to the brain. Although clinical guidelines still recommend simply “not exceeding 14 units per week,” the recommendation of experts like Restak and reading the most current evidence suggest a more aggressive prevention strategy. Given that we have no cure for dementia and that neuronal reserve is our only shield, giving up alcohol when entering old age is not an option, it is a logical cognitive survival strategy. Images | CHUTTERSNAP Simon Godfrey In Xataka | The alcohol industry’s biggest fear can be summed up in just five words: being teetotal is fashionable.

The reason why Generation Z is giving up alcohol

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For years, alcohol has been an almost inherent to youth leisure. But something is changing. The generation Z drinks less than the previous ones and not only for a health or economic issue: you begin to perceive alcohol as a factor that directly affects your mental well-being, your ability to concentrate and, consequently, your daily productivity. It is not a moral crusade nor a total renunciation of consumption. It is a change of relationship with respect to alcohol and its subsequent consequences. Generation Z drinks less than millennials. The data confirm that it is not an isolated perception. According to FortuneGeneration Z consumes around 20% less alcohol than millennials at the same age, a sustained drop seen in several Western countries. That is, the alcohol is still present, but loses prominence in youth leisure. According to data From the Survey on Alcohol and other Drugs in Spain (EDADES), in 1997 12.7% of the population aged 15 to 64 claimed to drink daily, in 2007 it was already 10.2% and in 2024 this percentage was barely 9%. Hangxiety: the hangover that cannot be seen. Generation Z has grown up with greater access to information about mental health, basic neuroscience, and emotional well-being. This has changed the perception of alcohol, which is no longer seen just as fun and is now understood as an element with clear cognitive costs. One of the concepts that best explains this change is that of “hangxiety”, which Guardian defined such as the anxiety that appears after alcohol consumption, even when the physical hangover is mild. The alcohol alters neurotransmitters such as GABA and serotonin, generating a rebound effect that can translate into anxiety, irritability and ruminative thoughts the next day. For a generation especially sensitive to anxiety and mental healththis effect is especially dissuasive. Less alcohol, more cognitive stability. That is, the reason for reducing alcohol consumption is not only avoid hangover, but to improve mental stability and your cognitive performance during the following days. a study from the JSI Research and Training Institute in Boston, investigated the effects of alcohol consumption on work performance. According to their findings, even moderate levels of hangover can affect decision making, memory, and sustained attention. The problem is not only the occasional excess of alcohol, but residual effects that drag on for days and the discomfort that these effects produce among the youngest. Live without fatigue. Reducing alcohol consumption does not imply marathon days in which you can work more hours. What changes is consistency. Less alcohol means fewer “wasted” days, less cognitive fatigue and greater ability to maintain focus throughout the week. For a generation that moves in a more unstable labor market and competitive, that control of own performance is key, betting on social alternatives without alcoholmore planned consumption and less pressure to drink to fit in. In Xataka | On Tinder there is a trend that is gaining weight among Generation Z: dating without a single drop of alcohol Image | Unsplash (Vasilis Caravitis)

The new alcohol law limits bars from placing beer chairs or umbrellas. And now millionaires fear losses

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We’ve been seeing it all our lives. Bars that fill their terraces with umbrellas, napkin rings, tables, chairs, sideboards and other furniture that promotes beer brands. For decades this advertising support was a boon for business. Now the hospitality industry fears that it will become a poisoned gift. The reason: the new law on alcohol and minors promoted by the Government and which already has the endorsement of the Council of Ministers wants to snip that kind of promotion. The locals calculate that the loss of that advertising support it will cost them millions. Blow to the hospitality industry? That’s what seems to fear the sector as a result of the law promoted by the Government to prevent alcohol consumption among young people. Although the regulation has not yet been finalized, the group is already managing a study which warns that it will seriously affect the finances of bars, restaurants, cafes, pubs and other hospitality establishments in Spain. The reason: the bill of Health seriously restricts any advertising sponsorship related to alcohol. And that is a problem for businesses that have been filling for years with awnings, tables, chairs, ashtrays, umbrellas, napkin holders, refrigerators and furniture in general on which beer brands are advertised. What exactly does the standard say? He billwhich can be consulted in the official Congress bulletin and received in march The Government’s endorsement sets some limits on advertising in the sector. Its article 26 is clear about this: “Any direct, indirect or covert form of commercial communication of alcoholic beverages is prohibited, or of products that imitate or simulate being one, or of non-alcoholic beverages that share their brand and differential features with those of alcoholic beverages, including the commercial name, corporate name, symbols or brands of the people or companies that produce said beverages, as well as their distributors when they are exclusively associated with alcoholic beverages on public roads, or places visible from them.” Does it clarify anything else? Yes. The law differentiates between two types of spaces: the ‘most sensitive’ and the rest, where the advertising restriction will be somewhat more flexible. “However, advertising limited to the trade name, corporate name and identifying brands or symbols of the producing companies may be permitted in a perimeter that is more than 150 linear meters from the access to educational centers that teach early childhood education, basic education, post-compulsory secondary education and elementary artistic education, health centers, social and socio-health services, parks and places for children’s leisure.” How will it be applied? In the statement March in which it reports the approval of the Council of Ministers to the Bill, the Ministry of Health clarifies, however, that it will allow the advertising of fermented drinks with less than 0.5% alcohol. Mónica García’s team also points out that the veto will not be immediate: it will come into force twelve months after the publication of the law in the BOE and will not affect “those situations that already existed before that moment”, which suggests that it will not affect the furniture that already exists. A different thing is when it comes time to renew it. Will it affect the sector that much? It seems so. At least that is what a Comprehensive Economic Analysis (AEI) report indicates. advance by The Economist. The analysis, prepared for the Spanish Hospitality and Brewery associations and which is having a notable impact, ensures that the loss of sponsorships from alcohol brands will be quite expensive for bars and restaurants. To be more precise, AEI estimates that it will cost the sector up to 1.7 billion euros. The estimate is based on two figures: a direct cost of around 600 million euros and a drop in sales of between 1,080 and 1,680 million. He AEI report It doesn’t stay there. It also warns that the measure will affect between 8,000 and 10,200 jobs and will be felt beyond bars and cafes, with a reduction in the contribution to the national GDP that it estimates between 900 and 1,176 million euros. The study also suggests that the money that alcohol manufacturers will stop investing in advertising furniture will probably be directed towards other channels, away from small hoteliers and their businesses. Why this suspicion? Although Health has clarified that the measure would still take time to come into effect and will not affect “existing” facilities, the AEI report points out that its wording leaves little room for doubt: “In practice it implies the removal of logos, signs, chairs, tables, umbrellas or napkin rings with beer brands from thousands of bars and restaurants in the country.” His estimate is completed with another from Hospitality of Spain that gives an idea of ​​the scope of the measure. According to their data, of a total of 130,000 bars and cafes in the country, between 70 and 80% incorporate elements sponsored by breweries. Will it affect everyone equally? “If approved, the new law will practically eliminate all this support, forcing the brand’s advertising to be withdrawn, which will have an estimated cost of 12,000 euros per store,” remark the study. The penalty that could be felt especially strongly in areas of Spain where hoteliers work in smaller markets and with less room for maneuver. The Economist slide that about 20% of the municipalities that now have only one bar (235) could see their doors close. Images | Guillaume Flament (Flickr) and Ccalm Film Festival-María del Mar López Morales (Flickr) In Xataka | From prohibiting purchases to prohibiting consumption: the changes in the recently approved draft reform of the anti-smoking law

Trying to understand why human beings like alcohol so much, these scientists have just found a fundamental clue: drunken monkeys

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More than two decades ago, Robert Dudley wondered how it was possible that we liked alcohol. In 2014, the evolutionary biologist of the University of California in Berkeley published “El Mono drunk”, a book where he explored The evolutionary roots of that transcultural hobby to alcohol. According to Dudley, it is the fans of primates to fermented fruits (rich in sugars and with a very light alcoholic content) what is behind all this. The problem, as with all the hypotheses of evolutionary biology, was to demonstrate it. Now we have found some tests. Because Science Advance magazine He has just published a study which shows that wild chimpanzees consume the alcoholic equivalent to one or two human cups. That is, exposure to this substance is regular and “probably” was also in our past as a kind, as Dudley said. How have you discovered it? The team analyzed the fruits consumed by the wild chimpanzees in Uganda and in Ivory Coast. Thus, they discovered that these 21 species had a concentration of 0.3% alcohol on average. To the extent that these animals consume about 4.5 kilos of fruit, the amount of ethanol consumed daily is more than the 14 grams that has a standard glass in the US. Of course, “by adjusting for body weight, which in chimpanzees is around 40 kilos in front of about 70 in humans, the exposure equals almost two glasses,” Explain in SINKSEY MARO, main author of the study. It is true, however, that as consumed throughout the day, researchers have not found signs of drunkenness in chimpanzees. So drink alcohol is something natural? This is a usual confusion when we put on the table lAs evolutionary explanationsbut evidently it is not prices. To start because there is nothing ‘natural’ per se. The Natural-artificial ‘distinction It is something that has very little scientific, philosophical or social basis. We have reached a point where everything is artificial. But, on the other hand, the world has changed a lot. Although the hypothesis can explain the origin of the taste for alcohol in all human societies, constant exposure to alcohol of great concentration such as the one we suffer today has nothing to do with that of our ancestors. Therefore, our taste for alcohol may have a certain evolutionary base; The abuse of ethanol and the health problems it causes are something else. Something much more dangerous. Image | Adam Wyles In Xataka | The greatest fear of the alcohol industry is summarized in just five words: being abstemious is fashionable

Alcohol without drunk

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Friday. Eight in the afternoon. You are on a terrace of the center with your friends and you want to take A couple of reeds (Maybe a couple of Copazos) to take advantage of the sun of a summer in retreat, but the only idea of the Hangover From the next morning and alcohol ruins you a good part of the weekend, so you end up asking for a ‘without’ beer. Another one. But … what if there was an IPA or a liquor ‘without’ capable of giving you the tip of euphoria and disinhibiting you, all without a single drop of alcohol, hangover or risk of ending up developing an addiction? That is the curious promise that a British laboratory has launched. What happened? That in a delicate moment for the alcohol industry, marked by the demand drop In key markets, a generational change clear in the consumption of glasses and a growing interest For the beers or wines ‘without’, there are those who already want to go several steps further and reach the ‘Holy Grail’ of the drink. Which? Neither more nor less than achieving the quadrature of the circle: liquors and alcohol -free beers but capable of drunk. Or at least give to whoever consumes them that disinhibition and euphoria point that is sought in the bottles. Who is behind? The key name in that career is that of David Nuttneuroscientist with a long experience in research and that has been exploring how drugs affect the brain, addiction or anxiety. NUTT Recognize That the drink offers certain advantages at the social level, but aspires that people can enjoy their glasses more safely and healthy, avoiding risks such as addiction, cirrhosis or aggressive behaviors. Convinced that it can be achieved, years ago he co -founded GABA LABSa firm that starts from an ambitious promise: “to provide social drinkers what they want from alcohol without alcohol.” The team works to launch a patented molecule called ALCARELLEa toilet, tasteless and colorless compound that acts as “an ingredient designed to promote socialization and relaxation.” Its purpose, They clarify From Bloomberg, it is to amplify the effects of gamma-aminobutiric acid, a neurotransmitter that transmits chemical messages to nerve cells to indicate to the brain that relaxes. The company has also proposed Another ambitious goal: That its creation exceeds traditional alcohol without being addictive. Not just that. In The interviews that Nutt grants usually speaks of some effects similar to those of the spirits without the hangover of the next day. And how are you doing? In Your website GABA LABS points out that his goal is for Alcalle and the products derived from being available in the United States from 2028, although in an interview with Bloomberg In July NUTT confessed that he hopes that the compound will be commercially available before the end of 2027. Since it was founded, almost a decade ago, Gaba Lab has been looking for molecules capable of acting in GABA receptors of the brain to achieve the desired results (and dodge the unwanted), which has led them to develop dozens of different options. “It’s about trying and refining,” recognizes the scientist. Right now the laboratory has three ‘finalist’ molecules and hopes to bet soon for the most promising to advance its research and development. Statista graph. Have you launched something already? Yes. To check Gaba’s results, we will not have to wait so long. In 2021 the company launched a drink in small quantities in the United Kingdom and later did it in the US. His name: I felt. THE BREBAJE Does not include Even the molecule that Gaba pursues, but is made with natural ingredients that aspire to offer an advance of NUTT’s plans. Its creators They present it as an alternative for customers “tired of choosing between alcohol or without alcohol that seek a functional drink that improves their social connection.” A “without ‘beer? That the last promise of the Nutt team. A few days ago the EFE agency It echoed of the launch of a ‘without’ beer capable of generating in who ingested it a disinhibition similar to that of the traditional drink. Your commercial name: Gabyr. “It provides the same effects that people seek in a drink, relaxation, sociability, but with a much lower impact than alcohol,” claims The co -founded of the laboratory from Hemel HempStad, on the outskirts of London, which is where the drink is manufactured as the agency requires. The team is also working on A whiskey and A wine. Why is it important? For several reasons. First, for what it promises. Although for now it is basically that (promises and statements of intentions), in your interviews Nutt insists that his goal is ambitious: he pursues a range of drinks ‘without’ that offers what many social drinkers in the glasses, disinhibition and a point of euphoria are looking for. Everything insists, with an alternative Not addictive neither hangover. The effects are drunk and the effects come after 20 minutes. That of course leaves some interesting questions in different fields. How to face it at the regulatory level? How would it influence driving? And how could authorities supervise their use? With alcoholic? Do you have side effects? In An interview With Bloomberg, Kenneth Sher, a professor at the University of Missouri, acknowledged that it is difficult for him to imagine a single substitute for GABA -based alcohol. Another academic, Jim Cook, also shows his suspicion in the face of possible side effects, such as drowsiness or memory loss. Is there more? Yes. After NUTT’s proposal there is more than scientific interest. The lucrative alcohol industry has experienced Important changes Throughout the last decades, and although the trend is not the same (or just as intense) In all markets, there are certain guidelines that are affecting large brands: generation Z seems less interested Because of the alcohol that their predecessors gain strength trends such as “Dry January” And much more about the beers or the wines ‘without’which already represent … Read more

The last extreme idea in beer fermentation has nothing to do with alcohol. It has to do with murderous bees

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The human being has been fermenting beer since time. In spite of this there is always a place for innovation and, probably the “recipe” created by microbiologists from the University of Cardiff, in Wales, is not precedent in the history of mankind. Bee-r. A team of researchers He has created beer using a type of yeast found in the so -called “Killer Bees of Namibia.” The yeast in question (Saccharomyces cerevisiae) It was extracted from specimens of this bee that had died due to natural causes, and then used for the fermentation process from which beer is created. The origin of the idea was on the visit of the British team to the University of Namibia. During the trip, they explain from the Unviersidad de Cardiff, the team was interested in these bees. “When we arrive back to Cardiff, we use the isolated yeast from the murderous bees, next to yeast extracted from Welsh bees, to create several beer remittances,” Les Baillie points outProfessor of Microbiology at the Welsh Center. The “murderous bees”. The so -called “murderous bees” are also known by the least threatening name of Africanized holiferous bees. It is a hybrid subspecies of the common bee (Apis Mellifera), which results from the hybridization of other subspecies of this common insect. The Denomination of Killer is due to aggressiveness Of these bees with whom they consider a threat: these bees attack in large numbers which increases the risk of encounters that are fatal. What do you know? The yeast S. Cerevisiae is (as its name suggests) a yeast commonly used In the manufacture of beer so, regardless of the singular of its origin, beer would not be special. However, we will not have to contrast that fact by our own means. This beer, They explain its creatorsseeks to combine the knowledge of the equipment in microbiology to bring it to products related to bees “to produce something unique.” Now, it’s time to climb the process, looking for some winery willing to take this “recipe” to the market. This could also serve to economically promote this type of research. “Our killer beer is a complementary project for our Pharmabees study. Our study is showing how honey, wax and other bees products can play a role in solving some of the greatest world challenges, including resistance to antibiotics and superbacteria” Baillie added. Pharmabees. Within the Pharmabees project, various actions focused on exploring, for example, how the pollination of certain plants can help us in the fight against superbacteria are registered. To do this, the team installed various hives in the university environment, accompanied by specific plants that, in principle, could lead to bees to create new types of honey and other products. The idea highlights the importance of these insects, not only because of their role in ecosystems but also because of their potential capacity to help synthesize certain compounds. Compounds that, who knows, could one day use for the most surprising purposes. In Xataka | The countries that drink beer around the world, exposed in this happy graphic Image | Scott Bauer, Usda Agricultural Research Service / Bncee Boros

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