What is the negative effect of Whisky?

What is the negative effect of Whisky? Do you know the answer? If not, check here:

Alcohol Poisoning – Scotch Whiskey is a drink that has very large percentage of alcohol in its structure (around 40%), much more than beer or wine (around 8-13%). Because of that, people can lose track of intake while drinking whisky, which can lead to the alcohol poisoning. This illness is a result of the elevated alcohol level in our blood, which can induce difficulties in breathing, gag reflex and elevated heart rate.

Impaired Judgment – Very small amount of whiskey can produce strong side-effects, most noticeably almost immediate impairment to our judgment. People under the influence of alcohol often make rash, risky or illogical decisions, they lose their sense of fear or sometimes get paranoid, afraid and aggressive. The most common examples of impaired judgment caused by drinking are aggressive behavior, drink driving, sexual irresponsibility and in some cases suicidal tendencies.

Cirrhosis – Constant abuse of alcoholic beverages such as scotch whiskey over long periods of time can produce serious side effects and can damage our metabolism. One of the most famous fatal effects of this kind of prolonged whiskey intake is cirrhosis of the liver, which is hardening of the liver that is caused by the buildup of the scar tissue caused by alcohol. This scar tissue restricts the blood flow through the liver, which in turn reduces its potential to purify our blood from harmful toxins, fight infections and regulate blood clotting.

Addiction – Regular intake of alcohol can create very serious physical and mental disorder in which person gets very strongly addicted to alcohol. This very serious addiction can be found all over the world, and governments, medical personnel and various public organizations are fighting daily for better control, prevention, diagnosis and recovery methods to fight against it.

Pregnancy problems – Large intake of alcohol during pregnancy can cause spontaneous abortion and physical or mental disabilities for the fetus (malformations and other birth problems).

Stroke – Because of the strong influence alcohol can have on our metabolism, blood, heart and liver, large and regular intake of whiskey can cause stroke, serious injuries of heart muscle, and in some cases death.

Interference with other diseases – Persons who are affected by the conditions of the liver, affections of the pancreas, Precancerous stages of the digestive system and survivors of the hemorrhagic stroke MUST NOT drink whiskey or any other type of alcohol.

Interference with medication – Whiskey and all other alcohol beverages can strongly interact with some types of medicine, causing severe reaction that can seriously affects our health. Persons who are taking anticoagulants, medication for diabetes, beta blockers, antihistamines, antibiotics, antidepressants, pain relievers and sleeping pills must avoid alcohol.

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What does the name Scotch whiskey mean?

Most of us know that scotch whiskey is from Scotland but it's not all. The name of this kind od wine includes some other amazing news that will make you surprise.

The title of “Scotch” is defined and regulated by a document created on November 23, 2009 called the “Scotch Whisky Regulations 2009” or SWR. Not only regulating production, the act also governs the labeling, packaging and the advertising of Scotch whisky within the United Kingdom. The SWR is a complete replacement of the previous regulations which focused exclusively on the production process. While the SWR is technically only valid within its jurisdiction, international trade agreements have been put in place which effectively make some provisions of the SWR apply in countries outside the United Kingdom.

The document defines Scotch whisky in the following manner:

1. Must be produced at a distillery in Scotland from water and malted barley (to which only whole grains of other cereals may be added) all of which have been:

•  Processed at that distillery into a mash
• Converted at that distillery to a fermentable substrate only by endogenous enzyme systems
• Fermented at that distillery only by adding yeast
• Distilled at an alcoholic strength by volume of less than 94.8% (190 US proof)
• Wholly matured in an excise warehouse in Scotland in oak casks of a capacity not exceeding 700 litres (185 US gal; 154 imp gal) for at least three years

2. Scotch whisky must retain the color, aroma and taste of the raw materials used in, and the method of, its production and maturation.

3. It may not contain any added substances, aside from water and plain (E150A) caramel coloring.

4. It must comprise a minimum alcoholic strength by volume of 40% (80 US proof).

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