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The *Shennong Bencao Jing* (Divine Farmer's Materia Medica) states: Wine has bitter, sweet, and acrid flavors; its nature is hot and fiery, and it possesses toxicity. It primarily treats various pathogenic toxins, facilitates the action of hundred herbs, unifies blood vessels, thickens the stomach and intestines, and moistens the skin. However, long-term consumption damages the spirit and shortens longevity. If one indulges excessively, its fierce nature disturbs externally, while its heavy and stagnant quality lingers internally, causing all meridians to boil and the Seven Spirits (referring to mental and spiritual activities) to become confused. Once the toxicity of excessive injury manifests, diseases consuming true Qi will arise in hundreds. Therefore, the *Huangdi Neijing* (Yellow Emperor's Inner Canon) says: "Due to excessive drinking, Qi rebels upward, leading to Lung Bi (obstruction syndrome), alternating chills and fever, wheezing, and empty fright. Accumulated Qi remains in the chest; this condition arises from engaging in sexual intercourse while intoxicated."

When wine enters the Stomach, the collateral vessels become full while the main meridians become deficient. The Spleen governs the Stomach and transports body fluids. Yin Qi is inherently quiet; when quiet, the Spirit is stored; when agitated, the Spirit perishes. If food and drink intake doubles, the stomach and intestines are injured. Generally, when Yin Qi is deficient, Yang Qi invades; when Yang Qi invades, the Stomach becomes disharmonious; when the Stomach is disharmonious, Essence and Qi are exhausted; when Essence and Qi are exhausted, they fail to nourish the four limbs.

If sexual intercourse occurs after drunkenness and overeating, Qi gathers in the Spleen and cannot disperse. The Qi of wine and the Qi of grain contend with each other, generating intense heat within. Thus, heat pervades the body, manifesting as internal heat and dark urine, a condition named "Heat Jue" (Heat Reversal). All treatments for Xiao Dao (wasting-thirst syndrome), Pu Ji (sudden collapse), Pian Ku (hemiplegia), Wei Jue (flaccidity and cold extremities), Qi Man (chest fullness), and Qi Ni (rebellious Qi) are diseases of wealthy nobles resulting from rich and greasy foods.

In ancient times, only wheat, soybeans, yeast, and millet were used for brewing, yet it was still considered acrid, hot, and toxic, warranting such strict warnings. How much more so for modern brewing methods that add highly toxic substances like Malan (*Kalimeris indica*), Yuanhua (*Genkwa flos*), Wutou (*Aconiti Lateralis Radix Praeparata*), and Badou (*Crotonis Fructus*) to enhance flavor? This adds further to the acrid and hot intensity. Would this not damage the Harmonious Qi, deplete the spirit, dry up Ying and Wei (Nutritive and Defensive Qi), exhaust Tian Gui (Reproductive Essence), and shorten human lifespan?

Therefore, in recent years, conditions such as Zhong Feng (Wind Stroke), Xu Lao (Deficiency Consumption), Xiao Kuang (Wasting-Thirst and Mania), Chuang Yang (Sores and Ulcers), Pi Ji (Accumulation Masses), Nu Xue (Nosebleed), Zang Du (Visceral Toxin), and Xia Xue (Lower Bleeding) have become prevalent. This is largely due to morning intoxication and evening sobriety, making indulgence a daily habit. The ancients said: "Spleen Heat disease endangers the Five Zang Organs." Is this not credible? Confucius said: "Wine has no fixed limit, but one should not drink to the point of losing self-control." This means drinking moderately and with restraint preserves the spirit and promotes longevity. One must be extremely cautious and vigilant regarding alcohol consumption.