I really enjoyed listening to Adam Rogers being interviewed on KCRW’s Good Food (I listen to Good Food via podcast while I’m doing chores) this morning. Adam told Evan about what happens in your body when you take a drink and how there’s little to no evidence that different kinds of alcohol will affect you differently.This totally blows my theory that champagne gives you a bullet-proof “happy buzz” out of the water, alas.
I was particularly interested in the physiology of that “buzzed” state called the “relevant range” that most people hit a few sips into their second drink, and the studies about the placebo effect of cocktails.
If I were a non-fiction reader, I’d totally check out Adam’s book, Proof: The Science of Booze.