Science finds out why some people get drunk faster

Some are able to extract bottles and have sharp conversations, while others get drunk with just one or two drinks.

An expert from England finds out what determines whether we will get drunk and feel bad about alcohol

Dr. Rubaijat Hawk from St. Thomas, in London, told the Daily Mail that no one is allergic to alcohol and that its molecules are too small for our immune system. On the other hand, intolerance can be endangered. They are not motivated by an immune response, but they usually have problems with the digestive system or the liver.

He explained that some people lack an enzyme in the liver called aldehid dehydrogenase, which is involved in the metabolism of alcohol. However, if the liver does not produce it, ethanol is transformed into toxic acetaldehyd, which in turn leads to symptoms such as skin rash, mixed or headache, and even a rapid heartbeat.

This happens most to people in Southeast Asia. Approximately one in three Chinese, Japanese and Korean will suffer from violent drunkenness.

Another reason is conservatives, who normally attend wines and are called sulfits. The expert added that white wines contain twice as much sulphate, about 100 milligrams per litre, as red ones. As for dessert wines, they usually contain even more sulphates, and it transmits gold portals.

So - called tannets are also among the reasons for very rapid drunkenness. These enzymes are present in grapes and plant skin. Some people also have an intolerance to substances used to increase the fertility ladder, such as the yeast.

Studies have shown that those with high levels of this protein, called FGF21, have an increased appetite for alcohol. Research also shows that by reducing the amount of this protein in the body, individuals are less likely to want to drink.

Scientists are not sure why protein changes exist, but they are thought to be related to changes in the ways of the rewards in the brain.