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What booze can do to you
Ethanol, the chemical compound present in most alcoholic drinks, is a neurotoxin, that is, a substance that can damage or destroy the nervous system. Someone who is drunk is, in fact, suffering from a form of poisoning.
In large quantities, ethanol causes coma and death. For instance, among students in Japan, the practice of ‘ikkinomi, or alcohol chugging, causes deaths every year.
The body is able to convert ethanol into harmless substances, but this is not accomplished immediately. If alcohol is consumed at a faster rate than the body can handle, ethanol builds up in the system and begins to interfere noticeably with brain function. In what way?
Speech, vision, coordination, thought, and behaviour are all connected with an incredibly complex series of chemical reactions in the brains neurons, or key cells. The presence of ethanol modifies those reactions, suppressing or enhancing the role of certain neutrontransmitters chemicals that relay signals from neuron to neuron.
The stream of information in the brain is thus altered, preventing the brain from functioning normally. That is why when a person drinks too much, he or she develops slurred speech, blurred vision, sluggish movement, and weakened behavioural restraints and inhibitions, all common symptoms of intoxication.
EXPOSURE
With prolonged exposure to alcohol, brain chemistry adapts to counter the poisonous effect of ethanol and to maintain normal nerve function. This leads to tolerance, whereby the same amount of alcohol has less of an effect than it would have had previously.
Dependence occurs when the brain has adapted so much to the presence of alcohol that it cannot operate properly without it. The body craves alcohol to maintain the chemical balance.
When a person is deprived of alcohol, his brain chemistry is totally destabilised and withdrawal symptoms, such as anxiety, trembling, or even seizures, set in.
Besides causing modifications of brain chemistry, alcohol abuse can lead to cell atrophy and destruction, altering the brain’s very structure. While partial recovery is possible with abstinence, some of this damage seems to be irreversible.
Neurons that die are apparently never replaced, further affecting memory and other cognitive functions.
Damage to the brain is not just the result of long term exposure to alcohol.
Research seems to indicate that even relatively short periods of alcohol abuse can be harmful.
LIVER DISEASE
AND CANCER
The liver plays a vital role in metabolising food, combating infection, regulating blood flow and removing toxic substances, including alcohol, from the body.
Prolonged exposure to alcohol damages the liver in three stages. During the first state, the breaking down of ethanol slows the digestion of fats, causing them to build up in the liver.
This is called steatohepatitis, or fatty liver. In time, chronic inflammation of the liver, or hepatitis, sets in. While alcohol can cause hepatitis directly, it also appears to lower the body’s resistance to Hepatitis B and Hepatitis C viruses.
If unchecked, inflammation causes cells to burst and die. Compounding this damage, alcohol seems to trigger the natural system of programmed cells death called apoptosis.
This final stage is cirrhosis. The vicious cycle of continuous inflammation and cell destruction causes irreversible scarring. Eventually, the liver becomes humpy, instead of remaining spongy.
Finally, scar tissue prevents blood from flowing normally, leading to liver failure and death.
Alcohol’s effect on the liver has another insidious side effect -the liver is less capable of playing its defensive role in counteracting the effect of cancer-forming agents.
In addition to favouring the development of cancer of the liver, alcohol greatly increases the risk of cancer of the mouth, the pharynx, the larynx, and the oesophagus.
What is more, alcohol makes the mucous membranes in the mouth more easily penetrated by cancerous substances in tobacco, elevating the risk for smokers.
Women who drink daily are at greater risk of breast cancer. According to one study, the risk for those who drank three or more alcoholic beverages per day was 69 per cent higher than that of nondrinkers.
POISONED BABIES
A particularly tragic outcome of alcohol abuse is its effect on the unborn. “Alcohol is far worse for the developing fetus than any other abused drug,” reported by the ‘International Herald Tribune.’
When a pregnant woman drinks, her developing chin also drinks and the toxic effect of alcohol is especial, devastating at this format stage of the fetus.
Alcohol causes irreversible damage to its central nervous system. Neurons do not form properly. Cells are killed off. Other cells end up located in the wrong place.
The result, fetal alcohol syndrome (FAS), is the foremost cause of mental retardation in newborns. Difficulties encountered by FAS children include intellectual impairment, language problems, developmental delay, behavioural dysfunction or deficit, slow growth, hyper activity, and hearing and sight disorders. Many babies are also born with characteristic facial deformities.-Credit: AWAKE
This article was first published on Saturday, November 5, 2005
Today, I focus on the Apostolic Church International in Finland, as I continue with my description of institutions and personalities and their accomplishments as members of the Ghanaian Diaspora in Finland.
The Apostolic Church International, Finland (or, Apostolic International Association Ry) was established in October 9, 2023. The Church in Finland has seen significant strides and accomplishments within the short time that it has been established in Finland, which must be highlighted.
History of the Church in Ghana
The Apostolic Church Ghana originated from the 1904–1905 Welsh revival, officially established in Ghana (then called Gold Coast) in 1935 following connections between a local prayer group in Asamankese (a town in southern Ghana), led by Peter Newman Anim, and the Apostolic Church, UK. There were historical splits in 1939 and 1953, but the Apostolic Church attained autonomy in 1985.
Today, the Church is headquartered in Accra. Last year (2025), it dedicated its new 10-storey headquarters, “The Apostolic Church Tower,” in Frafraha, Adenta West in Accra.
Activities of the Apostolic Church in Finland
The Apostolic Church in Finland conducts church service on Sundays. The service starts at 11a.m. in the morning and closes by 1 p.m. in the afternoon. There are no other activities during other days for now.
The Minister in charge of the church in Finland is also the Area Head of Italy Area. He is Pastor Daniel Kofi Addison who is the new Italy Area Head, and has just been transferred from UK South Area to Italy Area during the just-ended Council Meeting in March this year. Italy Area comprises Italy, which has 13 Assemblies, Germany, one Assembly, and Finland, one Assembly.
Elder Ebenezer Amoaning-Coffie is the Presiding Elder in charge of the Assembly in Finland. A Presiding Elder is responsible for day to day activities of the church (Assembly) and reports to the District Pastor, or in the absence of the District Pastor, reports to the Area Head.
Achievements
The Apostolic Church International, Finland was officially registered under the Finnish Law, guaranteeing freedom of worship and providing legal foundation for future growth. The church service is conducted in both English and Twi.
The church opens its doors to all people of every nation, especially Ghanaians who are in Finland and other African nationals. Now, the membership comprises Ghanaians, Nigerians and Sierra Leoneans.
The Church and the Ghanaian migrant community in Finland
The Apostolic Church in Finland plays a prominent role as a religious group that serves Ghanaian migrants and others in the Finnish society.
Thus, the Apostolic Church is a religious body for Ghanaian migrants in Finland and other nationalities who want to worship with them for diversity and better intercultural and multicultural understanding.
Elder Amoaning-Coffie said that the main and primary aim of the church is to bring people closer to God. “We aim to win souls for Christ. We aim to preach the gospel to the world. By propagating the gospel to the people, we are hopeful that they will turn away from any ungodly ways and be good individuals in the community and in society in general”, he stated.
He said that everything is going well so far. A key challenge, however, is how to get more members especially the youth. As a new Assembly, we are in need of instrumentalists, for example. We pray to God Almighty to help us do His work, the Elder disclosed.
Integration
By its activities, the Apostolic Church is helping to ensure integration of its members well into the Finish society. This is important since social interaction and citizens’ well-being are an important part of the integration process in Finland.
As I mentioned some time ago, the role of migrant associations and groups such as the Apostolic Church acting as bridge-builders for the integration and inclusion of migrants through participation in the decision making process and by acting as a representative voice is highly appreciated in Finland. Thank you!
With Dr Perpetual Crentsil
The landscape of the Ghanaian palate is shifting, and not necessarily for the better. In our bustling urban centres, from the streets of Accra to the suburbs of Kumasi, a quiet culinary revolution is taking place; one where the mortar and pestle are being replaced by the pizza oven and the deep fryer. This transition from traditional staple foods like fufu, banku, akple, kenkey, tuo zaafi, and ampesi toward “continental” dishes is more than just a change in appetite; it is a reflection of a deeper social struggle with identity and prestige.
The illusion of modernity
For many, “stepping out” for a meal has become synonymous with consuming foreign cuisine. There is an unspoken social hierarchy where a bowl of Abunuabunu is relegated to the village category, while burgers, pizzas are branded as prestigious choices. We have reached a stage where we equate foreign with modern and local with primitive.
This perception is a dangerous illusion. Our traditional dishes are marvels of culinary engineering complex, nutrient-dense, and deeply rooted in our history. When we choose a processed foreign import over a meal made from local tubers or fermented maize, we are not just changing our lunch; we are eroding the indigenous knowledge attached to our local ingredients and foods.
We need to turn the consumption of indigenous grains and tubers like millet, sorghum, and plantain into a statement of self-worth and national pride.
The cultural and health erosion
Every time a local dish disappears from a restaurant menu to make room for foreign fast food, we lose a piece of our cultural fabric. Traditional Ghanaian cooking is an art that requires patience and skill. By choosing the convenience of foreign fast food, we are raising a generation that may know the taste of a pepperoni pizza but cannot identify the rich, earthy profile of Prekese or the subtle tang of well-fermented dough dishes like corn porridge, banku, etew, abolo, agidi or kamfa, and kenkey.
Furthermore, we are at the crossroads of a nutrition transition. Replacing high-fiber, indigenous crops with calorie-dense but nutrient-poor foreign fast foods is driving a rise in lifestyle diseases such as obesity, hypertension, diabetes, stroke, cancer, and liver disease. We are trading our longevity for 15-minutes convenience or unhealthy diet.
A call for culinary patriotism
It is time for us to appreciate, preserve, and promote our indigenous foods and culinary traditions. We need to be proud of our local dishes, ingredients and cooking methods, rather than relying heavily on foreign or imported foods. We must stop viewing our local delicacies as low-class and start treating our culinary heritage as the high-end gastronomy it truly is.
True sophistication does not come from imitating Western fast food; it comes from innovation and adding values to our own resources. We see glimpses of this potential in the rise of branded Sobolo and the creative use of gluten-free plantain flour in modern baking of flour-based dishes such as bread, cakes, biscuits and others. This is the path forward. We must elevate our local dishes, making them as accessible, affordable, presentable and trendy as any foreign alternative.
To the hospitality industry: Innovate or stagnate
Our hotels and high-end restaurants must lead the charge. They must stop relegating local dishes to the “traditional corner” of the buffet, and apply the same culinary finesse given to imported dishes to our Fante Fante, apapransa, aborbi tadi, fetritoto, akple, abolo, yakayeke, fufu, ampesi, kokonte, wasawasa, tubani, apapransa, mpotompoto, kelewele, aliha, brukutu, pito, and other local dishes. The industry must enhance customer experiences making eating local dishes the ultimate luxury experience for both tourists and residents alike. We must elevate the presentation of our foods by using modern plating techniques to show that a bowl of light soup can be as visually stunning as a French consommé. We need to reclaim our Ghanaian plate before it is too late.
To the policy makers: Let us encourage buying of local ingredients to promote the local food industry and economy. There should be educational programmes and talks about the nutritional and cultural benefits of local foods so that people understand their value.
We need to encourage serving traditional dishes at school programmes, parties, and celebrations instead of only fast foods,
To the Youth: Let us value and appreciate our traditional dishes instead of always choosing foreign foods. There must be balance in our choice of local and foreign dishes. Confidence in our culture encourages others to respect it too. Our local dishes can also be promoted by sharing pictures, recipes, and videos on platforms such as Instagram, TikTok, and WhatsApp to make them attractive and trendy.
Young citizens must learn from their parents and elders how to prepare local meals to keep the knowledge and cultural relevance alive. Local dishes can be modernised to appeal to younger generations and tourists.
Conclusion
We cannot afford to trade our heritage for foreign cuisines which are gaining grounds across the country at an alarming rate. We must disabuse our minds of the perception that anything foreign or imported is better than those locally made. Our health, economy, and identity are tied to the soil. It is time to stop apologising for our local flavours and start celebrating them. It is possible to embrace modernity without losing ourselves and our cultural identity. Let us make the Ghanaian kitchen the heart of our modern identity once again.
By: Marilyn Gadogbe
