Alcoholism - immoderate consumption of alcoholic beverages, leading to metabolic disorders in the body, destruction of the heart, liver, kidneys. Systematic use of alcohol leads to chronic disease as a result. Chronic alcoholism is characterized by physical and mental disorders, personality changes.
The disease develops gradually, unnoticed by others and the drinker. One of the early symptoms of alcoholism is the disappearance of the gag reflex when heavily intoxicated. A constant sign of chronic alcoholism is the hangover syndrome: taking alcohol the day after a binge relieves nausea, headache, and general brokenness.
Recently, more and more methods of curing alcoholism have been invented, from medication to psychological methods. Nevertheless, the disease can be treated with great difficulty, and the craving for alcohol "tied" alcoholic accompanies the rest of his life.
There are as many theories about the causes of alcoholism as there are proposed treatments. Among them, there is one most directly related to the tea mushroom infusion.
The history of the issue was researched by a St. Petersburg scientist, chief narcologist of the Health Committee V. Nikolayenko. In his opinion, the cause of alcoholism is that a person consumes too little fermentation products.
Studying the distant past of mankind with the help of ancient books, chronicles, reports of scientific expeditions, the scientist came to the conclusion that alcoholism has become a kind of human payment for civilization.
The starting point of civilization is considered to be the time when people started using heat-resistant cookware and learned to cook food on fire, which happened around the 10th century BC. And before that, if we're talking about Europeans, about half of the diet for about 400-500 generations was fermented foods.
In Russia in "pre-ship" times, the most common drinks were fermented birch sap called birch bark and fermented grain product, aka kvass. Vegetables, berries were soaked or fermented. And fermentation products are known to contain 1 to 2% alcohol.
In the opinion of V. Nikolaenko, in those very millennia of "general souring" the organism of a healthy person learned to synthesize internal, or so-called endogenous, alcohol from the alcohol available in fermentation products. This mechanism requires "raw materials" - fermentation products, as well as "production capacity", the role of which is performed by intestinal microflora, and an established mechanism of synthesis.
Intrinsic alcohol is extremely important to humans. It participates in metabolism, is responsible for the body's tone, immunity and energy, and makes a person feel comfortable. And one of the reasons for cravings for alcohol is a lack of internal alcohol.
The nature of our ancestors' diet depended on the peculiarities of the settled area, including the amount of food that could be fermented. The more sour foods a person ate, the greater the body's ability to produce internal alcohol. And the less in civilized times such people were threatened with alcoholization.
In one of his works V. Nikolayenko writes: "Southern peoples have always consumed fermentation products in great quantities. Their endogenous alcohol levels are high and they have not had any alcohol dependence problems for a long time at all. But in the north there is nothing to ferment, for which the northern people paid for the low ability of the body to produce endogenous alcohol. In this regard, they get drunk to a very heavy state, and in the morning they have no less heavy hangover syndrome".
The mechanism for producing internal alcohol, providentially built by nature into the human body, is still at our disposal. But ever since the advent of heat-resistant cookware, man has been cooking more and more food over fire and using less and less fermented products.
Along with boiling dies a significant part of the natural alcohol contained in the products, because the boiling point of water is 100 degrees, and alcohol - 78 degrees. The internal "distillery" of our ancestors who had joined civilization began to experience a shortage of raw materials, and the body responded to these "shortages" with a decrease in tone, immunity and a tendency to depression.
Alcohol from the outside returns the half-forgotten feeling of energetic comfort, but for a short time, after which comes the hangover syndrome, or simply - poisoning. But because the body likes the feeling of comfort, it gradually develops an addiction.
В. Nikolayenko is sure that people who drink need not vodka at all, but the very fermentation products they were underfed with in childhood. "Not lectures and moralizing, but kvass, kefir or tea mushroom should be daily fed to children, so that they do not grow into lovers of stronger drinks," he writes in his book "History of Alcoholization of Mankind".
A large proportion of all treatment methods are based on instilling in the patient a fear or aversion to alcohol. This does not take into account the consequences of what happens to the body weaned from its usual "liquid fuel". Neither the causes nor the effects go anywhere after the pathological drinker gives up alcohol. They do not allow the immune system destroyed by years of libations to recover and patiently wait for the time when a person will take up the bottle again. To prevent this from happening, you can successfully use an infusion of tea mushroom.
In order to reduce the craving for alcohol, it is very good during abstinence (especially after medical or psychiatric treatment) to resort to a natural remedy - infusion of tea mushroom. The proportions when infusing it should be slightly changed to enhance the sour flavor of the drink. Don't overdo it - an overly sour flavor may not be to the liking of the person you're making it for. It is important that the drink is liked immediately, but fervently promote it as an excellent remedy for alcoholism is not worth it. Give it a taste, it'll take over from there.
The aim of the course is that at first the patient drinks at least a liter of tea mushroom infusion per day. You can dress it with okroshka, salads, add to all sorts of dishes, give in the morning on an empty stomach and before bedtime. In this case, it does not matter whether the tea mushroom infusion is consumed before or after lunch. Of course, it is better to take it according to the generally accepted scheme, but not always patients agree to adhere to it.
If the treatment is not protested, then the amount of tea mushroom infusion (from 800 ml to 1 liter) should be divided into 5-6 servings and drunk during the day on an empty stomach or before meals. After a month, the daily portion can be reduced, but if the patient likes the drink, then keep the same amount. After three months, along with the gradual disappearance of craving for alcohol, you can simply keep the tea mushroom infusion in your daily diet, preferably in the mornings and evenings, for preventive purposes.
In addition, if there was a drug treatment, infusion of tea mushroom will alleviate poisoning of the body as chemical drugs and immoderate libations of alcohol..
