Friday, April 25, 2014

Beer & Yeast, Says Biochemical Genius!

This is entirely off-topic, but it's worth reading and trying. This article from Esquire talks about a method for eating Fleischmann's yeast before drinking beer to drastically aid in breaking down alcohol before it enters your bloodstream. The TL;DR of it is:
"You see, what Owades knew was that active dry yeast has an enzyme in it called alcohol dehydrogenases (ADH). Roughly put, ADH is able to break alcohol molecules down into their constituent parts of carbon, hydrogen, and oxygen. Which is the same thing that happens when your body metabolizes alcohol in its liver. Owades realized if you also have that enzyme in your stomach when the alcohol first hits it, the ADH will begin breaking it down before it gets into your bloodstream and, thus, your brain.

“And it will mitigate – not eliminate – but mitigate the effects of alcohol!” Koch told me."
I don't know about you, but this is information I could have used fifteen years ago. But, as the author of the article says, none of us are getting any younger and this can only help even with moderate quantities of beer.

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Please be courteous and of good spirit.