Alcohol is a cell poison. The more alcohol enters the body, the more the brain's performance is impaired. The dampening, anaesthetic effect comes to the fore.

A blood alcohol level of 0.2 - 1.2 per mille can lead to disinhibition, underestimation of danger, overestimation of one's own abilities, impulsiveness and aggressiveness, irresponsibility, mood swings and coordination and reaction disorders.

At a blood alcohol level of 1.3 - 3 per mille, movements can only be coordinated with difficulty. Reactivity and attention are greatly reduced, visual disturbances such as double vision occur, speech becomes slurred and many drinkers complain of nausea.

From 3 per mille, hypothermia or overheating and deep sleep occur; from 4 per mille, coma and death can occur.

The day after, you may experience stomach pain, nausea and headaches - the so-called "hangover". Consuming large doses can lead to a so-called "blackout", meaning that you cannot remember some things. When large amounts of alcohol are consumed, the brain has to reduce the "higher" brain functions, such as attention and memory, in order to maintain vital functions such as breathing and heartbeat. Accordingly, a blackout is always a sign that too much alcohol has been consumed.

Alcohol enters the bloodstream via the mucous membranes and is distributed in the body tissue. 20% of alcohol is absorbed via the stomach, but the majority is absorbed via the small intestine. 30 to 60 minutes after consumption, the alcohol level in the blood reaches its highest concentration. In the brain, small amounts of alcohol stimulate some nerve cells and suppress the activity of many other nerve cells. Larger amounts of alcohol, however, only have a dampening effect. On average, the body breaks down 0.15 per mille of alcohol per hour via the liver. It therefore takes around an hour to break down an amount of alcohol equivalent to two centilitres of hard liquor (~40%), 0.1 litres of wine or 0.2 litres of beer. The speed of the breakdown cannot be influenced. Neither energy drinks/caffeine, nor physical activity or drinking water accelerate the breakdown. Vomiting is also not a helpful means of sobering up more quickly. This is because the alcohol has already entered the bloodstream and cannot be removed by vomiting.

The risks of alcohol consumption are often trivialised, as alcohol consumption is traditionally anchored in our society and therefore also very acceptable. Although alcohol is quite well researched, it is difficult to draw an exact risk limit, partly because the damage to health often goes unnoticed for a long time. There is also no such thing as risk-free consumption, as even a single intoxication can be risky (e.g. in road traffic). If less than 100g of pure alcohol is consumed over a week, it can be categorised as largely low-risk. 20g of pure alcohol is roughly equivalent to a large beer (0.5 litre), a glass of wine (1/4 litre) or 3 small schnapps (2cl each).

Alcohol dependence usually develops after years of regular alcohol consumption. In addition to the physical component, psychological dependence or problematic consumption can develop even with smaller quantities.

• psychological problems, restlessness or anxiety
• High blood pressure
• Pregnancy/breastfeeding period
• Cardiovascular problems
• Liver or kidney damage

• Cannabis intensifies the effects of alcohol. Reactivity and motor skills can be impaired. This combination is a strain on the circulation - and can even lead to unconsciousness.
• Tobacco is often consumed with alcohol, as the pleasant effects of nicotine are enhanced. In the long term, heavy consumption of alcohol and tobacco increases the risk of cancer.
• Alcohol & ecstasy
  Both alcohol and ecstasy put a strain on the liver and kidneys. Both substances lead to fluid loss and heat up the body. This can lead to dangerous overheating.
• Alcohol & speed or cocaine
  Speed and cocaine mask the effects of alcohol. This can create the feeling that you are still sober, although you are actually already heavily intoxicated.
• Alcohol & Downers
  If alcohol is consumed with other depressant substances, it can lead to life-threatening respiratory paralysis or respiratory depression. Other depressant substances include gamma hydroxybutyric acid (GHB), benzodiazepines and opioids.

If you consume alcohol, please note the following in addition to the general advice on risk reduction:

• Think about safer sex, even under the influence of alcohol.
• It is best to drink a glass of water or a non-alcoholic drink after every glass of alcohol
• Eat light meals and drink plenty of fluids the day after
• Women reach approximately 1/5 higher blood alcohol levels than men if they drink a comparable amount of alcohol in relation to their body weight. This means that less is often more.
• WHen driving a vehicle, refrain from drinking alcohol.

What is colloquially known as alcohol is chemically known as ethyl alcohol or ethanol. Alcohol is a clear, colourless and flammable liquid. As a beverage, alcohol is consumed in various forms such as beer, sparkling wine, wine, spirits/brandy or liqueur. Alcohol is produced during the fermentation of carbohydrates, reaching a maximum of 18 per cent by volume. By distilling the fermented mash or liquid, the alcohol content can be increased to up to 80 % by volume. This can also produce other highly toxic alcohols such as methanol or fusel oils, which can also cause an increased hangover.

Alcohol appears to be the oldest psychoactive substance produced by humans. There is evidence that beer and wine were already being consumed in the Neolithic period (around 6400 BC), and the first beer brewery was established in Egypt around 3700 BC.

In ancient times, alcohol was primarily used for medicinal and religious purposes. The cult of Dionysus centred around the drinking of "holy" wine, a ritual that can also be found in Christian "communion".

Until the 8th century AD, beer and wine could only be produced by simple fermentation processes. The first distillation took place in the Arab world. The Arabs called the result of this process, in which high-proof spirits were obtained from wine, 'alcohol'. In the Middle Ages, brandy was mainly used for medicinal purposes.

The consumption of high-proof drinks soon spread rapidly in Europe, with gin in particular - made from grain and juniper berries and very cheap to produce - becoming the number one drug among the poorer European population. In some cases, English labourers were even paid in gin. In order to prevent uncontrolled and excessive alcohol consumption, the production, distribution and trade was increasingly regulated by various laws over the course of several centuries, until the age of prohibition was finally ushered in in the USA on 16 January 1920. For the next 13 years, it was forbidden to produce or sell alcoholic beverages, subject to fines and imprisonment. In 1933, however, the American government decided to lift the ban on alcohol after consumption could not be prevented, but was merely pushed into illegality and organised crime and the American mafia had developed around the business with the illegal drug alcohol.

The age at which alcoholic drinks may be consumed depends on the Youth Protection Act of the respective federal state in which you are currently staying. In Vienna, the consumption of drinks that do not contain spirits is permitted from the age of 16. For example, beer and wine. From the age of 18, the consumption of all types of alcohol is permitted. Before travelling to another federal state, find out what regulations apply there.

The 0.5 per mille limit applies to driving in Austria - this means that you will be fined if you exceed this limit. The point at which one exceeds the 0.5 per mille limit depends on various factors (height, weight, gender). For the probationary driving licence, 0.1 per mille blood alcohol limit applies for the first two years after the driving licence is issued. Bear in mind that most insurance companies will refuse to pay compensation if you cause an accident while drunk (even below the legal blood alcohol limit). When cycling, a blood alcohol level of 0.8 per mille must not be exceeded.