Nourishing lacto-fermented drinks like kombucha (which can be easily made at home) have been documented to minimize alcoholism. I have been making my own kombucha[1] for about a dozen years now and usually drink at least a pint throughout the day. I really enjoy it! Lately I've been using a white organic tea for the least amount of caffeine. I also have been using spring water and organic sugar. I make a great kombucha that others attest to as well!
I also have been making my own kefir for about as long. Most of the time I make it from raw goat milk. I drink about a quart of that throughout the day as well. Actually I have been mixing these two into my own special drink plus adding fresh raw goat milk whey.
Lacto-fermented vegetables are usually part of my diet as well As a result of my diet alone I have zero cravings for sweets and rarely any cravings for alcohol!
Others attest to this as well!:
"The Milk & Kefir Diet. ... 1) The bioavailability, perfect macro-nutrient proportions, and micro-nutrient profile all combine to make one understand what it feels like mentally to be truly well-fed qualitatively. 2) It crashes cravings for typically addictive substances like alcohol. I really think someone ought to use a whole raw milk & kefir diet in addiction intervention.":
http://freetheanimal.com/2013/06/6-years-of-self-experimenting-my-fully-integ...
Also: "Got A Sweet Addiction?":
http://curezone.com/blogs/fm.asp?i=2156110
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July 2, 2016 -
"Get tickled. Not pickled.":
http://www.npr.org/2013/08/30/216846182/honest-tea-founders-tell-their-story-of-not-too-sweet-success
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June 5, 2017 -
Just commented at Chris Masterjohn's article[2] (once again) after reading Dr. Lawrence Wilson's suggestion to avoid drinking kombucha.
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Notes:
[1] Kombucha is acquired by fermentation process utilizing tea and sucrose. Despite common names, such as: Manchurian mushroom, tea fungus, tea beer, tea cider or Chinese mushroom, Kargasok tea (JARRELL et al. 2000, JAYABALAN et al. 2008, KURTZMAN et al. 2001) it is not fungus, but a symbiotic colony of multiple nonpathogenic bacteria and yeast":
http://www.uwm.edu.pl/polish-journal/sites/default/files/issues/nat29_4.pdf#page=95
[2] https://www.westonaprice.org/uncategorized/are-kombucha-and-other-fermented-foods-toxic-because-of-their-aldehyde-content/
