alcohol allergies?

Question

so my question is.. everytime i drink alcohol i get all red like really red instantly i get hot and then sleepy only after like half a beer!!! it sucks cuz i like being drunk but i pass out so soon what can i do? i heard you can take zantac 75 and pepcid ac or something to make up for the enzymes im lacking.. i heard asains are allergic to alcohol because we lack the enzymes to break down alcohol.. so what will help?

i already know not drinking is an option but its not the answer im looking for...

thanks!

Answer 1

I have an allergy to malt liquors. My tounge actually swells up so it's pretty dangerous for me to even sip one. (The only way to confirm it's an allergy is to have testing done, which I did.) Unfortunately, I don't really have a suggestion for you that will allow you to drink. My doctor just told me to stay away from malt beverages. You said beer, does it happen with wine as well?

Really, I'm not sure what to tell you as far as suggestions that will allow you to drink. I can tell you that Zantac is a Histamine Antagonist for the digestive track. It takes action by inhibiting the histamine 2 receptors of the gastric parietal cells. Basically, it inhibits gastric acid and is good for treating ulcers. Pepcid, same thing. So, unless there is another way these meds work, which I only doubt because I looked it up in all of my med books, the only thing taking them before drinking would do is to reduce gastric acid production in your stomach while the drug is in effect. These drugs do not add enzymes to your digestive track, they suppress acids.

I know that's not the answer you are looking for, but it probably rules out those types of meds as a solution. I would suggest seeing your doctor if you are truly concerned about it.

Answer 2

Zantac seems to reduce the redness in some people, for others it does nothing. None of these things are a proper replacement for the alcohol dehydrogenase that your body doesn't make correctly. Alcohol dehydrogenase allows your body to break down alcohol so you don't get poisoned. In many Asians, the enzyme isn't built correctly, and as a result your alcohol dehydrogenase is about 150 times less effective than people without this problem.

You run a real risk of getting alcohol poisoning if you drink even a bit too much. There is no real cure to this problem. You can try the Zantac, and it may reduce the symptoms, but I would be careful not to drink ANY more than you do now. You may not show external symptoms right away, but you could still easily kill yourself.

Answer 3

Allergy to alcohol itself is not likely. You are much more likely to be allergic to one of the crucial materials that come together with it in such a lot beverages. Hyper-Sensitivity to alcohol is extra traditional. Some individuals react a lot more strongly to the substance than typical, and will have to avert it.

Answer 4

Its an intolerance of wheat,malt,grains used in the fermentation and brewing of alcoholic beverages, especially beer.
I dont drink really as beer makes me feel sluggish too!I like a few drinks but prefer feeling well..
Sorry there isn't any magic cure unless u find a wine or something that agrees with you more

Answer 5

it could be an allergy to the wheat ,barley or other grain , try using just pure 200 proof USP quality . if that doesn't help it could be you are one of the 10% of Asians the lack the enzyme to break down ethyl alcohol into ascetyl choline . you might have to switch to herb .

Answer 6

You would need to see an allergist and be tested for hops, malt, barley etc to know what, if any, allergies you have to the different parts of beer.

Sorry to hear about that!
M.

Answer 7

I think that allergies to alcohol are not true allergies......
True allergies create "histamines" in your body...these cause swelling, sneezing, or itching, usually.
You may be "sensitive" to alcohol but not allergic, as nobody is TRULY allergic to cigarette smoke.

If you want to drink, experiment until you find one that you can tolerate. I for one, become terribly violent if I have anything but beer......it's all about what works for you.

Answer 8

There are other things than alcohol.

Try green tea, it can make you feel really good without any risk of passing out, or dyeing of allegic reaction.

Answer 9

Hello, I have an allergy to Saccharomyces it is also called BAKERS AND BREWERS YEAST:

Saccharomyces cerevisiae

Scientific classification
Kingdom: Fungi

Phylum: Ascomycota

Subphylum: Saccharomycotina

Class: Saccharomycetes

Order: Saccharomycetales

Family: Saccharomycetaceae

Genus: Saccharomyces

Species: S. cerevisiae


Binomial name
Saccharomyces cerevisiae
Meyen ex E.C. Hansen
Saccharomyces cerevisiae is a species of budding yeast. It is perhaps the most important yeast owing to its use since ancient times in baking and brewing. It is believed that it was originally isolated from the skins of grapes (one can see the yeast as a component of the thin white film on the skins of some dark-colored fruits such as plums; it exists among the waxes of the cuticle). It is one of the most intensively studied eukaryotic model organisms in molecular and cell biology, much like Escherichia coli as the model prokaryote. It is the microorganism behind the most common type of fermentation. Saccharomyces cerevisiae cells are round to ovoid, 5–10 micrometres in diameter. It reproduces by a division process known as budding.

It is useful in studying the cell cycle because it is easy to culture, but, as a eukaryote, it shares the complex internal cell structure of plants and animals. S. cerevisiae was the first eukaryotic genome that was completely sequenced. The yeast genome database [1] is highly annotated and remains a very important tool for developing basic knowledge about the function and organization of eukaryotic cell genetics and physiology. Another important S. cerevisiae database is maintained by the Munich Information Center for Protein Sequences [2]. The genome is composed of about 13,000,000 base pairs and 6,275 genes, although only about 5,800 of these are believed to be true functional genes. It is estimated that yeast shares about 23% of its genome with that of humans.

"Saccharomyces" derives from Greek, and means "sugar mold". "Cerevisiae" comes from Latin, and means "of beer". Other names for the organism are:

Brewer's yeast (the apostrophe may be missing or after the s), though other species are also used in brewing
Ale yeast
Top-fermenting yeast
Baker's yeast (the apostrophe may be omitted or placed after the s)
Budding yeast
This species is also the main source of nutritional yeast and yeast extract.


Life cycle
There are two forms in which yeast cells can survive and grow, haploid and diploid. The haploid cells undergo a simple lifecycle of mitosis and growth, and under conditions of high stress will generally simply die. The diploid cells (the preferential 'form' of yeast) similarly undergo a simple lifecycle of mitosis and growth, but under conditions of stress can undergo sporulation, entering meiosis and producing a variety of haploid spores, which can go on to mate (conjugate), reforming the diploid.


Mating
Main article: Mating of yeast
Yeast has two mating types, a and α, which show primitive aspects of sex differentiation, and are hence of great interest. The main article summarises the biological importance of these two cell types, where they come from (from a molecular biology point of view), and details of the process of mating type switching.


In science
Saccharomyces cerevisiae is a widely used model organism in science, and therefore also one of the most studied (along with E. coli). S. cerevisiae has obtained this important position because of its established use in industry (e.g. beer, bread and wine fermentation, ethanol production). Additionally, yeasts are comparatively similar in structure to human cells, both being eukaryotic, in contrast to the prokaryotes (bacteria and archaea). Many proteins important in human biology were first discovered by studying their homologs in yeast; these proteins include cell cycle proteins, signaling proteins, and protein-processing enzymes. The petite mutation in S. cerevisiae is of particular interest.


Top-fermenting yeast
Saccharomyces cerevisiae is known as a top-fermenting yeast. It is one of the major types of yeast used in the brewing of beer (along with Saccharomyces carlsbergensis and Brettanomyces sp.), so called because during the fermentation process it rises to top of the fermentation vessel. Beers that use top-fermenting yeast are called ales, and for that reason these yeasts are also sometimes called "ale yeasts".

Top-fermenting yeasts are unable to ferment some types of sugars, and the resulting beer is sweeter and "fruitier".


See also
Ale
Beer
Saccharomyces uvarum