In many low-income countries, especially in our cities in Nigeria, this is a serious concern.
Almost everything that looks good or claims to be quality is often mixed with dangerous adulterants.

Let’s break it down together and think carefully about what’s in our glass.

Grain-based alcoholic drinks like beer and whiskey come with a biochemical warning.
They’re rich in purines, which your body breaks down into uric acid.
Now, uric acid isn’t bad in itself; the kidneys help flush it out.

But what happens when your body produces too much?
That uric acid can crystalize in joints, triggering gout.
Or it can build up in blood vessels, quietly damaging your cardiovascular health over time.

Some say, like Benjamin Franklin did, “In wine there is wisdom, in beer there is freedom, in water there is bacteria.”
It’s clever, but let’s pause before we laugh too hard.
Modern treated water isn’t filled with E. coli the way old well water was.

Pure water, spring, alkaline, or clean tap, is still your body’s best friend.
It hydrates, supports your kidneys, and asks no favors from your liver.

Now, about wine. You may have heard priests or elders say, “red wine purifies the heart.”
This isn’t just a poetic line. But it’s not any red wine that does that.
It’s the organic wine that makes the difference.

Organic wine comes from grapes grown without synthetic pesticides or fertilizers.
When those grapes face stress from drought or intense sun, they produce more resveratrol and polyphenols.
This is the body’s true benefit, these compounds help reduce oxidative stress.

Resveratrol, in particular, activates sirtuins.
These are enzymes that repair DNA, improve mitochondrial efficiency, and promote metabolic health.
It’s as if your body receives a small gift mimicking calorie restriction, which science links to longevity.

Compare that to conventional wine, where synthetic chemicals may burden your liver.
Your liver ends up working overtime, filtering not just ethanol but also additives.

Let’s look at beer again.
Yes, it offers B vitamins and minerals like selenium.
But its purine load and high carbs can promote fat storage and inflammation.

For those sensitive to gluten, beer may stir up gut issues.
It can damage the lining of the intestine and contribute to systemic inflammation.

Whiskey, born from barley and aged in charred barrels, brings its own tale.
A good whiskey can contain small amounts of ellagic acid, an antioxidant.
But cheap whiskeys may have artificial colors and flavors, just extra work for your liver.

Rum, distilled from sugarcane, shares similarities with whiskey in aging.
But remember: ethanol from any source converts to acetaldehyde, a toxic compound.
Your liver then scrambles to clear this, generating oxidative stress in the process.

Wine, especially red organic wine, still stands out for its polyphenols.
They help protect blood vessels, reduce LDL oxidation, and lower chronic inflammation risk.
This is part of the reason organic wines like Pinot Noir, Merlot, and Cabernet earn heart-healthy reputations.

And what about water?
When you drink clean water, your cells rejoice.
No toxic burden, no need for detoxification, just pure hydration and balance.

Every drink tells a biochemical story.
Beer: purines, carbs, and gut risks.
Whiskey: high alcohol load, with little to offer except taste.
Rum: sugar origin, same ethanol burden.
Wine: the potential hero, if it’s organic and consumed in moderation.

So next time, ask yourself: is this drink nourishing my body, or silently harming it?
Choose consciously. Your cells, liver, and heart will thank you.