A common belief prevails in society that alcohol stimulates the appetite and "improves digestion". In this article the author carries out a systematic review of the negative effects of alcohol consumption upon different organs of the digestive system. Moreover, new research results are presented, which support an unconventional idea of a positive impact of consumption of moderate amounts of alcoholic beverages, especially red wine, on the digestive system. This comprises, among others, antibacterial activity against Helicobacter pylori, a protective effect against the ulcerogenic effect of ethanol on gastric mucosa, and even antitumor activity. Responsible for these beneficial actions are flavonoids occurring in alcoholic beverages, such as wogonin, and polyphenols, among which the leading role is played by resveratrol present in red wine, and ellagic acid contained in whisky, brandy and cognac.