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The Sober Season...

 In the past, if someone said they were "sober," it usually meant they were “on the wagon”… a recovering alcoholic. But over the past few years, a noticeable shift has started to occur toward sobriety.  Americans have put more and more focus on health and wellness.  Drinking habits will be the next frontier to be conquered.

In the last year especially, helmed by several wellness influencers, the sobriety movement has presented itself as one of the top solutions for the growing dissatisfaction we have with our lack of authentic, genuine connections and/or careers that don't challenge, energize and inspire us.  Included in our quest to gain a better sense of self and quality of life is the ever-present deleterious effects of alcohol on the body and mind.  According to Dr. Mark Hyman in his book, The UltraMind Solution, “alcohol damages the liver and prevents it from excreting excess estrogen… a factor that influences hormonal imbalance.  Men who drink too much literally grow breasts along with their beer bellies!”  This raises the question as to whether or not one may drink and still take an effective approach to dieting and wellness. 

Biet Simkin, Founder of Center of the Cyclone, a musician and meditation expert, believes substances actually disconnect us from our true selves, making sobriety not just beneficial but actually a prerequisite to finding and fulfilling our purpose. "Having explored alcohol and drugs in some depth myself, I know that they don't propagate intentional living. When substances get involved, the experience you have tends to get farther and farther from the experience you intended to have." So, what does she say to people who think they need "liquid courage" to be honest—for whom alcohol is a means of facilitating intimacy? "Vulnerability requires authenticity, and authenticity requires vulnerability. Neither of these outcomes is encouraged by the crutch of substances."

The popularity of alcohol-free get togethers is growing, and in 2017, we will see even more of a shift toward mindful interactions and refreshing alternatives to booze. Cities like LA and NYC are already gaining momentum, propelled by cutting-edge and trendy watering holes and restaurants eager to catch the wave. In New York, high-end bar and eatery, The Nomad Hotel, has added a selection of nonalcoholic drinks referred to as “Mocktails”, to their cocktail menu.  Farm-to-table restaurant, Riverpark, is offering Temperance Coolers, inspired by and composed of local, seasonal ingredients—just like everything else on the menu. But this isn't just an East Coast thing…

On the West Coast, in San Francisco and Oakland, microbreweries like Copenhagen-based Mikkeller are starting to cater to the connoisseur who wants to enjoy the experience and taste of a well-crafted beer without the buzz. Mikkeller's “Drink'in The Sun 13” rates at just 0.26 ABV, but features flavors as rich and diverse as lemon, grapefruit, peach, and apricot.  At the same alcohol level, “Drink'in The Snow” gives you a holiday flavor profile complete with clove, coriander, and orange.

In 2017, we will see the availability and variety of nonalcoholic options continue to grow even more. Along with the increase in options, we can expect our choices to become more intentional and better integrated with our long-term dreams, goals and life purpose. Ruari Fairbairns, Founder of the alcohol-free movement “One Year No Beer”, has experienced this change personally and has seen it in other converts of the program: "I'd always dreamed of achieving so much, and part of me suspected the booze was holding me back. Now I can say with absolute authority, “The booze was holding you back, mate”.

By: Nicole Celentano Gallagher    

www.tacticalbrowndog.com  

live a brown dog life

 




 


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