Few substances are as deeply woven into everyday life as alcohol. It is a fixture at holiday celebrations, work-related social gatherings, sporting events, airports, and brunch or dinner tables. A raised glass for a toast, the ubiquitous wedding open bar or drinks shared during a Fourth of July celebration all demonstrate how deeply alcohol has become embedded in social customs and cultural traditions.
Yet alcohol contributes to millions of deaths globally each year and is linked to cancer, liver disease, unintentional accidents, violence and, importantly, dependence and addiction. Despite this, the disconnect between alcohol’s cultural role and its serious health burden is striking.
Doesn’t alcohol also just sort of happen whenever wild yeasts are around?
Yeah. Botulism just kinda happens, too.
Don’t forget tetanus. And polio
In soil, sure. For it to happen in food requires warm, anaerobic conditions. These are conditions everyone in food prep is taught to avoid and for which restaurants are inspected and graded, with the most egregious offenders even shut down.
In small amounts yes. It takes A LOT of naturally-fermented apples to get drunk.