Any alcoholic susceptible genetically

Dear Dr. Gott: Is it true that Native Americans have a certain gene that prohibits them from metabolizing alcohol? As a result, they get drunk fast and stay drunk longer than people of Anglo-Saxon heritage. Because I am part Indian and have an alcohol problem, I need to know if this is merely hearsay. Dear Reader: A regular drinker develops certain liver enzymes that aid in the metabolism of alcohol. Therefore, such people are less affected by alcohol than are first-time (or occasional) drinkers. Women have fewer ADH (alcohol dehydrogenase) enzymes in their stomachs than do men. They also do not develop more of these enzymes with increased drinking. This makes women more susceptible to the efects of alcohol. There is also some evidence suggesting that Native Americans may, because of a genetic factor, be less tolerant of alcohol. Whether such a genetic variation can be important is moot; a person with alcohol problems — be they genetic or not — must abstain from alcohol in any form. Speaking personally, I believe that alcohol abuse is genetic in everyone who suffers from this disease. Although scientists have yet to identify the “alcohol gene,” the majority of alcoholics I know have a father and/or mother who suffers from the affliction. The key issue here is that “normal” people probably have an automatic “shut-off” valve for alcohol, much as all of us discontinue consuming any substance, such as chocolate, in excess. Alcoholics’ physical feedback fails them in this regard: they can continue to consume alcohol in excess because there is no metabolic trigger that says, “Whoa! Enough is enough.” Until any genetic component is identified, those who have the disease can be helped by abstinence and assisted by support groups such as Alcoholics Anonymous and personal counseling. To give you related information, I am sending you a copy of my Health Report “Mental and Substance Abuse.” Other readers who would like a copy should send a long, self-addressed, stamped envelope and $2 to Newsletter, P.O. Box 167, Wickliffe, OH 44092. Be sure to mention the title. Dear Dr. Gott: With all of the publicity about Americans eating too much salt, I would like you to focus your attention on the many processed foods that are salty, such as canned soups, hamburger-helpers, self-rising flour and TV dinners. Why are these foods made with so much salt? Dear Reader: I suppose because salt adds to the “flavor” of these products. You are correct that we consume too much salt. Although this preference is harmless in normal adults and children, it can be exceedingly dangerous in many people with high blood pressure or kidney disease. Consequently, I encourage the public to read labels because these products should be used in moderation, if at all