3 ms·
Those studies also often disregard the fact that alcohol consumption is not always (even often) for intoxication, people drink wine and cocktails for the enjoym
by belval 5y ago
Those studies also often disregard the fact that alcohol consumption is not always (even often) for intoxication, people drink wine and cocktails for the enjoyment of the drink itself, not so much for the effect it has on their behaviour.
- version_five 5y agoYes, for alcohol in particular (maybe theres also a parallel with cigars) there is the whole other dimension that it's an important part of food, gastronomy or whatever you'd call it. If I get wine pairings with my meal, it has almost nothing to do with intoxication, it's about opening up the senses and adding to what I'm eating. That puts alcohol, as it is normally used, in a very special category compared to ther drugs.
- arcticbull 5y agoI bet an LSD pairing would open up the senses and add to what you're eating too! ;) Granted, the world may fall in on itself and there's a small risk time will stop.
- renewiltord 5y agoPersonally, I enjoy sushi on shrooms quite a bit. Especially that feeling of wasabi. Mmmm. Just elevates the experience. Wine is good. The taste sensation changes quite a bit but the texture awareness on psilocybin is unmatched for me. It’s a gastronomic loss that people don’t experience this.
- version_five 5y agoI did mushrooms a bit in the 90s and remember either feeling sick of having no appetite (and then being really hungry afterward). Thinking back I really don't remember any instance of eating while on them. Just for the sake of comparison, its interesting. I can picture how one could become caught up in some sensation to do with eating.
- tata71 5y agoI smelled pork being cooked near me much differently than I otherwise would have.
- arcticbull 5y agoNote token.
- 4ggr0 5y agoI think shrooms/psilocybin are a loss in general, and I'm really sad that they're so unfairly heavily regulated.
- lupire 5y agoif you just care about pairings, you can use alcohol-free wine/beer/flavorants.
- Nursie 5y agoIt's both, even in those situations. By the time someone is doing that, it's likely they've been through years of habituation to alcohol and their brain is wired to respond positively to the stuff because of the effect. To non-drinkers who have never drunk alcohol or have not for a long time, it seems these flavours don't work so well, and all wine is quite nasty (this is anecdotal data from observing such folk). So yes, subjectively I love the taste of a good red, or a well made cocktail, or a fine rum. But the effect of the drug is bound up in my neurological response to it as well as just the flavour.