ALCOHOL CONSUMPTION
We all know that alcohol affects the brain, causing slurred speech, clumsiness, and slow reflexes. But are you aware of the neurological activity? Balance Mag. talk about; Brain cells and how they network; How alcohol is really a food; what causes slurred speech and slow reflexes; how it affects family. Thus, community; View testamonials from those who abused alcohol and turned their life around; the chemistry of alcohol; how alcohol is a drug; how millions of people a year die from alcohol or alcohol related incidents; How the manufacturers of alcohol and producers  of comercials dumb down their customers and no-ones notices; We speak on the pancreas and its importance. Join us as we take a real close look at THE HARMFUL AFFECTS OF ALCOHOL AND ALCOHOL COSUMPTION. 

The brainhormones, genes, enzymes and other body chemistries work together to produce adnormal and unfortunate reactions from alcohol.
As better knowledge and understanding of the actions of alcohol becomes available, more sensible attitudes regarding it are arising, {but} it is also interesting to observe how little the people wanted to learn about alcohal in a scientific way. They seem much to prefer their violently differing emotional fantasies about it. 
                                          Chauncey D. Leak, in a symposium called "Alcohol", 1957

Ethyl alcohol or ethanol (alcohol) is actually the excrement of yeast, a fungus with a crazy appetite for sweets. When yeast encounters fruits, honey, berries, cereals or potatoes it releases an enzyme which converts the sugar in these materials into carbon dioxide (CO2) and alcohol (CH3 CHOH). This process is known as fermentation. The yeast continues to feed off the sugar until it literally dies of acute alcohol intoxication......the very first victums of alcohlism. 

Yeast expires when the alcohol concentration reaches 13 to 14%. Natural fermentation stops at this point.
In beer which is made from barley, corn, rice, and other cereals, the fermentation process is artifically stoped.
between 3 and 6% alcohol.

The man made process is designed to take over where the vulnerable yeast fungus leave off. Whiskey, scotch, rye, bourbon, rum and vodka contain between 40 to 75% pure alcohol.

Congeners? Congeners make whiskey taste different than scotch whiskey, it distinguish one brand of beer from the
other. Congeners include a wide variety of substance, many of them have no business in a beverage designed for humans to consume. Inorganic substances like such as aluminum, lead, maganese, silocone, glucose, fructose, carbon
dioxide and various other alcohols like methlyl and fusel oil. 
Wine has 10 to 14% alcohol, the limit of yeast's alcohol tolerence.
Fermentaion - any of a group of chemical reactions that split complex organic compounds in simple substances esp. the anaerobic conversion of sugar to carbon dioxide and alcohol by yeast.
Pure alcohol is a colorless, and a violant liquid with a harsh, burning taste. This substance is made to look, taste and smell appetizing by adding water, and various other substances called congeners.
Most congeners are harmless, but some are dangerous.
THE BLOOD BRAIN BARRIER the electrical-chemical filter system
Alcohol's rapid effect on the brain is very unusual. The brain has a filtering system known as the blood brain barrier. Which job is to make sure that only very simple molecular structures, like oxygen and water can pass through. The simple molecular structure of alcohol penetrates this screen and gains easy access to the brain and its crucial extention, the spinal cord.
Alcohol pollutes neurotransmitters floating across synaptic cliff. Thus, information gets currupted.