Ricard has an alcohol content of 45% by volume. Even when diluted in five to seven volumes of water, a standard glass delivers a dose of ethanol comparable to that of a glass of wine or a pint of beer. This high concentration accelerates the passage of ethanol into the bloodstream and, consequently, its contact with two particularly vulnerable organs: the liver and the brain.
Acetaldehyde and Glycyrrhizin: Two Molecules to Know Above All
To understand the risks associated with Ricard, it is essential to distinguish two active substances. The first is acetaldehyde, a metabolite produced by the liver when it breaks down ethanol. This molecule is classified as carcinogenic and directly attacks liver cells.
The second is glycyrrhizin, a natural compound found in licorice. Ricard, like other pastis, contains licorice among its ingredients. Glycyrrhizin disrupts cortisol metabolism and causes sodium retention, which can elevate blood pressure. The Anses has issued warnings about the consumption of products containing licorice, especially for individuals suffering from high blood pressure.
An article detailing the effects of Ricard on the brain and liver reminds us that this dual mechanism (ethanol plus glycyrrhizin) distinguishes pastis from other strong alcoholic beverages.
Alcohol and Liver: From Hepatic Steatosis to Cirrhosis
The liver is responsible for almost all alcohol degradation. When it is repeatedly taxed, the damage follows a well-documented progression.
- Hepatic steatosis (alcoholic fatty liver) appears first. Liver cells accumulate fats. At this stage, stopping consumption allows for complete regression.
- Alcoholic hepatitis corresponds to inflammation of the liver. It manifests as abdominal pain, intense fatigue, and sometimes jaundice. Without behavioral changes, it can become severe.
- Cirrhosis is the irreversible stage. Functional liver tissue is replaced by scar tissue (fibrosis). The liver can no longer perform its filtration and synthesis functions properly.
The key point to remember: steatosis often develops without noticeable symptoms. Daily consumption of pastis, even limited to one or two glasses, keeps the liver under continuous pressure. The liver can only process a limited amount of alcohol at a time, and any excess circulates in the blood waiting to be metabolized.
Why Ricard Increases Hepatic Risk Compared to Other Alcohols
The glycyrrhizin in licorice alters the body’s hydroelectrolytic balance. This imbalance imposes additional work on the liver, which is already busy breaking down ethanol. In individuals whose liver function is already compromised, this double burden can accelerate the progression to hepatitis or cirrhosis.
Reduction in Brain Volume: What Neuroimaging Data Shows
A study conducted by the University of Pennsylvania, published in Nature Communications, analyzed brain imaging data from several tens of thousands of participants. The result is unequivocal: increasing from one to two standard drinks per day is associated with a measurable reduction in gray and white matter volume. This loss of volume is comparable to that caused by several years of brain aging.
The relationship between alcohol consumption and brain atrophy does not present a clearly protective threshold. In other words, the notion of “moderate consumption without effect” is not validated by these imaging studies.
Hepatic Encephalopathy: When the Sick Liver Affects the Brain
Researchers from the University of Geneva (UNIGE) and the University of Lausanne (UNIL), in collaboration with CHUV and EPFL, have shown that chronic liver dysfunction causes molecular disturbances in the brain within two weeks, even before the appearance of visible physical symptoms. The astrocytic cells in the brain exhibit altered morphology, with shortened extensions.
This hepatic encephalopathy is a direct consequence of the liver’s inability to properly filter toxins, particularly ammonia. Excess ammonia crosses the blood-brain barrier and disrupts neuronal function. Symptoms range from mild confusion and concentration difficulties to severe disorientation.
High Blood Pressure and Licorice: An Underestimated Cardiovascular Risk
The glycyrrhizin present in aniseed drinks like pastis causes an increase in blood pressure by promoting sodium retention and potassium loss. The Anses recommends that individuals suffering from high blood pressure limit their consumption of products containing licorice, whether they are drinks, candies, or dietary supplements.
For a regular Ricard consumer, the effects of glycyrrhizin add to those of alcohol on the cardiovascular system. Alcohol itself raises heart rate and can cause rhythm disturbances. The combination of both mechanisms increases the risk of cardiovascular accidents, particularly in individuals over fifty or those taking antihypertensive treatments.
The fact that pastis is consumed diluted and perceived as a light aperitif drink masks the reality of this double exposure. Dilution reduces the taste of alcohol, not its toxicity. A well-diluted Ricard remains a glass of strong alcohol combined with glycyrrhizin, and the body treats it as such.
The danger of Ricard does not stem from an exceptional toxicity of the drink itself, but from the combination of three factors: a high alcohol content, the presence of glycyrrhizin, and a regular consumption pattern that is often trivialized. The liver silently endures the damage for years, the brain loses volume without an alert signal, and blood pressure rises without the aperitif glass being suspected.