Over the years clients have asked me if it’s possible for them to get drunk when they did not drink an alcoholic drink. The answer, yes!
But then, this should come as no surprise to scientists since human bodies contain two of the required ingredients to make beer, glucose (sugar) and yeast. Yeast is an essential part of the beer process since it feasts on sugars and makes alcohol as a by-product. Add carbohydrates or grains and one has all of the necessary ingredients for the human body to naturally form alcohol.
According to one scientific study, Bladder Beer - A New Clinical Observation - trace amounts of alcohol were found in normal circumstances in the blood of patients who had not consumed alcohol. The study revealed that Candida - a yeast - will consume glucose and produce measurable amounts of alcohol as a byproduct in a urine specimine kept in the laboratory for several days at room temperature.
Japanese scientists further reported findings which they call the Auto-Brewery Syndrome where middle-aged patients with bowel abnormalities who had yeast overgrowth, usually Candida, in the GI tract and who ferment ingested carbohydrates, produced enough alcohol to result in drunkenness. Unfortunately, the endogenous ethanol 'auto-brewery syndrome' as a drunk-driving defense challenge typically lacks merit.