Which chemical effect hits the brain faster than alcohol intoxication onset?

The dopamine rush from consuming oysters

One factor that contributes to the subjective feeling of instant lightheadedness after eating oysters is the significant difference in the speed at which the compounds affect the central nervous system compared to alcohol. Alcohol requires time to be fully absorbed into the bloodstream and reach its peak concentration, leading to a delayed onset of intoxication. In contrast, the chemical payoff associated with the dopamine release triggered by the amino acids in the oysters occurs almost immediately upon swallowing, hitting the brain within minutes. This rapid initial neurological signal sets a psychological expectation that can make subsequent alcohol consumption feel immediately more potent or can contribute significantly to the perception of being instantly buzzed.