What are the consequences of mixing liquor with beer, Zhihu?

It is easier to get drunk: mainly white wine and beer are different wines. Liquor is distilled wine and beer is fermented wine, so the ingredients of the two wines are different. Besides a small amount of fusel oil, liquor is mainly ethanol, while beer contains carbon dioxide, peptides and amino acids, inorganic salts, vitamins, polyphenols and other antioxidants, and some substances can promote the absorption of ethanol. Therefore, it is easier to get drunk when white wine and beer are mixed, and the final discomfort is obviously greater than drinking only one kind of wine, which makes drunkenness come early and causes dizziness, nausea and vomiting. And even other symptoms of poisoning.

It is easier to vomit: once you drink alcohol, it means that your stomach can't stand it. In the long run, it is easy to cause gastritis, and if you drink white wine and beer, people are more likely to vomit. Imagine that your stomach is soaked in white wine first, and then a few bottles of beer are probably too much.

It is easier to get liver cancer: the last one is proved by experiments. I don't need to say more about the harm of liver cancer. It can be said that it is difficult to cure at present, so friends who drink alcohol should pay attention. Although beer is a low-alcohol drink, it contains carbon dioxide and a lot of water. When mixed with Chinese liquor, it will accelerate the penetration of alcohol in the whole body, causing strong stimulation and damage to organs such as liver, stomach and kidney, affecting the production of digestive enzymes and reducing the secretion of gastric acid, which can lead to symptoms such as stomach spasm, acute enteritis, bleeding and duodenitis, and the harm to the cardiovascular system is also quite serious.