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What made “Under the Influence” more interesting to me was its scientific analysis of how alcohol is manufactured, and how it is digested and used by the consumer afterwards. For example, prior to reading this book, I had no idea that natural fermentation can only create alcoholic beverages that are 13 to 14 percent alcohol. At this percentage, the yeast dies and the process of fermentation ends. Beer is stopped between 3 to 6 percent. I also learned from the book that distillation is a man made process that can create hard liquors with 40 to 75 percent alcohol content. The book also goes into detail about the origins of designating alcohol by “proof” ratings.

More important to know for someone accused of DWI or DUI is that the average person can eliminate about one half ounce of 100 proof whiskey per hour, or three ounces of wine. The book also states that females will have higher blood alcohol content readings because they have more adipose (fat) tissue which is not penetrated by alcohol. Premenstrual hormones also have an adverse effect.

Other important facts relevant to DWI and DUI are that blood alcohol content rises faster on an empty stomach. High protein foods like meat, cheese and eggs slow down absorption. Water and fruit juices, mixed with your drink of choice, slow down absorption, while carbonation speeds it up. Without giving you all the valuable facts in this book, you should also know that strong alcohol is absorbed faster as is warm alcohol.

“Under the Influence” is replete with facts, but it is not a guide for beating breaths tests or defending yourself against driving infractions. It is a comprehensive book at the science surrounding alcohol abuse. The metabolism of alcohol in the human body is discussed at length, as are its effects on nutrition, the brain and the liver.

The book also covers predisposing factors that create alcoholics. These are both psychological and social. “Under the Influence,” however, points out that physiology, not psychology, determines whether one drinker will become addicted to alcohol and another will not. Interestingly enough, the book also contends that national origin has something to do with alcoholism as well. The book claims that Jews and Italians have less than one percent alcoholism rates, while Native Americans have 80 to 90 percent. The reason for this may have something to do with the length of time a group has been exposed to alcohol consumption. Jews and Italians have had alcohol available for 7,000 years, while Native Americans only for 300 years.

The stages of alcoholism and associated denial are covered in a chapter, as are the build up of tolerance and cellular changes that make the body crave and need alcohol. Other chapters cover the ideal treatment regimen which includes medically supervised detox, treatment with goal of zero subsequent usage (sobriety) and follow up with Alcoholics Anonymous’ 12 step program. The dangers of drug interactions with alcohol have their own chapter, as well as the common prejudices and misconceptions about alcohol abuse.

I recommend this book to anyone who thinks they may have a problem or who knows someone that they believe is an alcoholic. If you have a driving under the influence arrest, then this book is also highly recommended for you.