How's that for a subject title?! Apologies if this has been posted already.
http://kottke.org/14/04/how-to-drink-all-night-without-getting-drunk
http://kottke.org/14/04/how-to-drink-all-night-without-getting-drunk
from http://skeptics.stackexchange.com/questions/20381/does-eating-yeast-stop-you-from-getting-drunk
Inside the stomach the pH is around 1-2, the activity of enzymes is typically strongly dependent on the pH. Outside of their optimal pH range enzymes generally work much slower or not at all.
Old Italians used to take a shot of olive oil
I don't doubt the authenticity of this research and i may still be wrong due to lack of understanding anything scientific but isn't ADH already the primary active enzyme (or whatever its referred to as) in the stomach that breaks down alcohol?
Not even close. The pH of the stomach is in the 1-3 range. YADH needs a pH of around 8.2. Those numbers might look close if you blanked on chemistry in high school, but that makes the stomach millions of times more acidic than the pH the yeast ADH needs.Wouldn't ingesting a lot of beer change the pH in the stomach? Maybe back into the optimal range where the ADH likes it?
Not sure I buy into it- the pH of the stomach would surely denature the ADH, otherwise we'd be digesting alcohol by now instead of absorbing it first. I guess if I were eating yeasty yogurt between drinks, I wouldn't be drinking nearly as much though.
Sciencey stuff: Yep. Check it out: http://onlinelibrary.wiley.com/doi/10.1002/bit.260390416/pdf
Check the section on pH, and take a peek at the graph on p. 476. Yeast ADH in aqueous solution shows near zero activity outside of its optimal pH range of around 8.2. That means in the stomach's environment of pH 1-3, it's not doing anything. Sorry Sam. Out of respect for the beer and brewer, I'll refrain from the "Science, *****!" meme.
Not even close. The pH of the stomach is in the 1-3 range. YADH needs a pH of around 8.2. Those numbers might look close if you blanked on chemistry in high school, but that makes the stomach millions of times more acidic than the pH the yeast ADH needs.
Quoting myself from the other thread:
more likely he just has a high-tolerance.
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