How to Avoid Alcohol Intoxication While Only Eating Fruits – Expert Tips on Handling the Situation Effectively to Prevent Harm

As the end of the year approaches, alcohol intoxication has become a hot topic for many. Despite their best intentions to avoid alcohol, many still find themselves in a drunken state, even when only attending fruit parties. Why does this happen?

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Alcohol is made up of ethanol. Alcohol beer is the cause of many health and traffic safety issues. That is why the state has regulations to deal with people who drink alcohol and still operate vehicles. However, the fact is that 12-24 hours after drinking alcohol, alcohol levels can still be detected in the blood and breath. People with poor liver function, who drink a lot, will have higher remaining alcohol levels than those with good liver function. Moreover, many people worry that even eating fruit or blowing into a breathalyzer will still show alcohol levels. Operating a vehicle with alcohol in the blood or breath is a violation of the regulations in the Law on Prevention and Control of Harmful Effects of Alcohol, Beer, Decree No. 100/2019/NĐ-CP, and individuals involved in traffic may be fined different levels depending on the alcohol levels involved. This is a strict policy of the state, which worries many people.

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Why does eating fruit still show alcohol levels?

Some fruit products have the characteristic of fermenting and can produce alcohol levels. Many alcoholic beverages are also fermented from fruits. So in terms of alcohol levels, the alcohol generated from fruit or the alcohol in beer is the same type of alcohol, whether it is small or large amounts.

Identify the types of food fruits that are prone to ferment to prevent when moving

Ethanol is also a component that appears in food even if it is labeled alcohol-free. According to data from the National Medical Library (USA), orange juice, apple juice, and grape juice contain a significant amount of ethanol (up to 0.77g/L). Moreover, some packaged bakery products such as meat-filled rolls or sweet milk bread contain more than 1.2g of ethanol per 100g of the product.

Therefore, you should pay attention to grape juice, orange juice, and apple juice because all experiments contain a certain amount of ethanol. The highest alcohol content is found in grape juice, 0.29-0.86g/L, while different apple juice samples are more than 10 times higher (0.06-0.66g/L) in ethanol content.

Alcohol in orange juice is about (0.16-0.73g/L).

Ripe bananas also have an alcohol content of about 0.02g/100g; well-ripened bananas 0.04g/100g; ripe pears 0.04g/100g…

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In bread, the alcohol content found in samples of meat-filling bread is 1.28g/L and spongy milk bread is 1.21g/L. In other types of regular bakery products, the alcohol content is lower but can still be detected (0.14-0.29g/L).

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Frequently asked questions

To avoid alcohol intoxication while only consuming fruits, it is important to understand the potential risks and take proactive measures. Firstly, be mindful of the type and quantity of fruit you eat. Some fruits, like grapes, can have a relatively high sugar content, which can accelerate alcohol absorption. Eat fruits with low glycemic indexes, like apples, berries, and citrus fruits. Additionally, space out your fruit consumption and avoid eating large amounts in a short period. Pair fruits with foods that slow down alcohol absorption, such as high-protein snacks or healthy fats like nuts and avocados.

Signs and symptoms of alcohol intoxication from fruit consumption can vary but generally align with those of alcohol intoxication from beverage consumption. These may include slurred speech, clumsiness, dizziness, nausea, vomiting, headaches, and impaired judgment. It is important to monitor yourself for any of these symptoms and seek medical attention if they occur.

When you consume alcohol in the form of beverages, the alcohol is already in a state that is easily and rapidly absorbed by the body. However, when you consume alcohol from fruit, the body first needs to convert the sugar in the fruit into alcohol through fermentation in the gut. This process is less efficient and results in a slower release of alcohol into the bloodstream, generally leading to lower peak alcohol levels compared to drinking alcoholic beverages.

While all fruits contain some amount of sugar that can potentially convert to alcohol, certain fruits are particularly high in sugar and may pose a higher risk for alcohol intoxication. These include grapes, cherries, mangoes, bananas, and watermelons. Consuming these fruits in moderation and being mindful of their sugar content can help mitigate the risk.

It is generally not recommended to consume large amounts of fruit while also drinking alcoholic beverages, as this can increase the overall alcohol content in your bloodstream. If you choose to consume fruit while drinking, opt for low-sugar fruits and ensure you are also hydrating adequately with water.

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