Is it easy to get drunk with red wine and beer

Mixing red wine with beer is usually easier to get drunk. Alcohol mixing may accelerate the speed of drunkenness, which is related to factors such as drinking speed and individual metabolic differences. When mixing red wine and beer, the differences in alcohol concentration and composition of different alcoholic beverages can affect the body's absorption rate of alcohol. Beer contains carbon dioxide, which may stimulate the stomach to accelerate emptying, allowing the alcohol in red wine to enter the intestines and be absorbed more quickly. The fermentation processes of the two types of alcoholic beverages are different, and mixing them may produce more impurities, increase the metabolic burden on the liver, and lead to more pronounced drunkenness reactions. Some people have poor tolerance to mixed alcohol and are prone to discomfort symptoms such as headaches and nausea. People with strong alcohol metabolism may have a relatively mild reaction to mixed drinking, but they may still experience an accelerated rate of drunkenness. Drinking alcohol on an empty stomach or rapidly consuming large amounts can further increase the risk of drunkenness.

It is recommended to avoid mixing different alcoholic beverages, control the speed and total amount of alcohol consumption, and combine high protein foods to slow down alcohol absorption. After drinking alcohol, it is advisable to replenish fluids appropriately and avoid vigorous exercise or falling asleep immediately. If severe symptoms of drunkenness occur, seek medical attention promptly. Long term alcohol consumption requires attention to liver health and regular physical examinations.