Re: making alcohol

I would say it is a good idea. Most commercial beers contain fluoride, which is a powerful enzyme inhibitor. Young folks tend to consume ales, etc., and if one had to choose between one with fluoride versus one without, I would opt for the latter.

There's always people against alcohol, and there are always people who abuse it, just like any other tool. If you stick a screwdriver in your ear, that is a mis-use of an otherwise good tool. Same thing with alcohol, which has beneficial effects. In fact, yesterday, I had a large glass of apple wine I made, and I feel better today than I did for a few days when I did not drink it. I think there might be something in there from the fermentation that is beneficial. Certainly, not all wines (fermented fruit juices) are equal. Maybe in regard to alcohol content, but the other compounds present differ, and some are probably very beneficial. Apple wine makes me very clear-headed the next day. Grape wine does not have this effect on me.

I would say to use only fresh fruits or grain in making your beverages. Alcohol has been around forever. There's even theories about alcoholics living long healthy lives free of cancer and other maladies , with the theory that the diuretic effect keeps toxins from accumulating. I believe it, because I see it in a lot of the old timers who always had a barrel or two of wine in their cellar. My gramps just turned 91 and he has been drinking all his life. Of course, his wife does tend to feed them both a nutritious diet, and a doctrine of eating well needs to be done if you are going to live very long.