The advisability of alcohol consumption while adhering to a strict animal-product-only dietary regimen is a frequent point of inquiry. Such a diet, by its very nature, restricts the intake of plant-derived foods and beverages. Alcoholic beverages, almost universally, are produced through the fermentation of grains, fruits, or other plant-based materials. This fundamental aspect creates a conflict with the diet’s foundational principles.
Strict adherence to dietary guidelines often emphasizes the elimination of potentially inflammatory foods and substances. Alcohol, regardless of the specific beverage, can have inflammatory effects on the body. Furthermore, alcohol provides empty calories and can disrupt metabolic processes. Therefore, the decision to consume alcohol must be weighed against potential compromises to the diet’s intended benefits, such as reduced inflammation and improved metabolic health. Historical perspectives on carnivorous diets rarely address alcohol, as the modern prevalence and availability of alcoholic beverages differ significantly from ancestral conditions.
