Tobasco sause vs alcohol

There have been quite a few threads lately on tabasco so I am going to try to relate some reading I did a while back.

I was researching alcohol after a discussion with my brother who has addisons (dead adrenals).

Research surveys are showing that a few drinks raises endorphine levels and ACTH levels. Lots of drinks has the reverse effect and reduces levels.

For my brother (who usually reads in the 600's for his ACTH level) the best days he has are after a bender - regardless of the hangover.

Postulating from the data then, it could be assumed this is because his ACTH comes down and the demand for adrenal hormones actually settle down for a day or two and his body is not "seeking" those allusive adrenal hormones.

On the other hand, my ACTH seems to measure at the low end of the scale, so a few drinks "bucks" me up and I feel good.

Tobasco sause was mentioned in nearly every paper I read because it has the same effect of raising the ACTH level as alcohol. However it didn't go on to mention whether copious amounts of tobasco slow the release as does alcohol. (Or maybe I just didn't notice).

This raises several questions of course.

Does then the gentic propensity issue raise it's head again? If a person comes from a culture of hot food, but then adopts a western, bland diet, are they at risk of low ACTH production as their genes are reliant on hot food?

An alcoholic family history....

If you do find you get some relief from either alcohol or tobasco, is it that your endocrine system is struggling?

Low or high ACTH can stem from either the pituatary gland either putting out too much or too little, or the adrenal gland demanding again, too much or too little.

My reading mainly ended up with research data into alcoholism. So for any of you that are interested in the subject, "alcoholism and Tobasco" as search criteria should get you to the research.

It's a beautiful morning here in Oz, hope your all under similar skies.