Dr. Elisabeth McLaren
7 July 2014
Don’t blame it on the Pa Pa Palcohol
Author Tuan C. Nguyen article, The Surprising History of Making Alcohol a Powdered Substance, is about “a new form of powerized alcohol...product [that] has made it farther than any other we can trace.” Nguyen sets up history leading up to and including today happenings with Palcohol. Similar to Nguyen article, Future of muchhyped Palcohol is uncertain, by Lynn Walsh, is about how news broke of the “new product Palcohol, turns water into rum, vodka, margaritas and more, federal approval spread like wildfire on the internet and social media sites, only to be quickly followed by news that approval was given in “error.”” After the error “U.S. Senator Charles E. Schumer [released new release and letter to a commissioner to] call on the Food and Drug Administration (FDA) to step in and immediately halt Palcohol a new and obviously dangerous powdered alcoholic product from getting federal approval and hitting store shelves this fall.” Most were insinuating that the error was the product itself. Backdoor Pharmacist, contributing writer to website Animal, blogs about how “[t]he hazards of Palcohol aren’t pharmacological, technological, nor regulatory…[it] is a social problem.,” All authors, other than Senator Schumer, appear to have the same opinion of Palcohol heading into the right direction of approval and eventually selling. Palcohol website states that there “will be made in two different formulations, a Beverage version with seven flavors (Vodka, Rum, Cosmopolitan, Mojito, Powederita (margaretta), and Lemon drop) and an Industrial Formulation (noningestible).”
The Surprising History of Making Alcohol a Powdered Substance is more in depth of the history and variety of attempts. Powdered Alcohol: Better Drinking Through Chemistry, by the Backdoor Pharmacist, and Future of muchhyped Palcohol is uncertain includes Sato Foods Industries being that Nguyen points out “began selling encapsulated alcohol as an additive in food processing” and Walsh gives “3.48 percent alcohol power” being used there. “In the 1970s, the man behind Tang and Pop Rocks patented a way to create powdered alcohol but it was never marketed.” (Walsh) The why was because “[he] also wanted to lay their claim on “a high ethanolcontaining powder which can be used as a base for alcoholic beverages."(Nguyen) The similarities the articles has of the history of percent alcohol contained in product appear like the authors collaborated on what information to be used. Senator Schumer argues “new and obviously dangerous powdered alcoholic product” which is hasty generalization. Nguyen and Backdoor Pharmacist discusses German making a “product contained 4.8 percent dry alcohol.” Walsh states Booz2Go, from the Netherland, “alcohol containing 3% alcohol.” Backdoor Pharmacist uses transfer fallacy comparing it to Booz2go powder in the Netherlands; Booz2Go had a “legal loophole.” Nguyen gives a generalization, “But, of course, other companies went after the technique for other side effects of alcohol—namely, getting a buzz.” Palcohol is estimated to have “10 to 12 percent alcohol” (Nguyen). Palcohol states this is equivalent to “a standard mixed drink.” Walsh and Palcohol website show that Palcohol is a calorie saving powered alcohol without loosing the effect of alcohol. Mark Phillips has made Palcohol to be an option of less calorie alcohol beverage that taste the same as liquid alcohol according website. With an oversimplification of “all one had to do is add water.” (Mark)
Percent of alcohol not being a main issue for Palcohol Nguyen states “one of the largest concerns is the fact that granulized alcohol can be snorted.” “But as a worsecase scenario the alcohol may ...
Please join StudyMode to read the full document