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.
In his final years Owades even patented a product called Prequel, an all-natural pill similarly designed to limit drunkenness. No companies wanted to deal with the potential liabilities of the product, and Owades died in 2005 at the age of 86.
Of course, I had to honor my longtime hero Koch, and a new beer hero I'd just learned about in Owades, and try this trick myself. So the next day I grabbed a six-pack of beer and a packet of Fleischmann's and went to work. The older I get, the more of a lightweight I surely become, but after shoveling down six teaspoons and tilting back six bottles I felt nothing more than a little buzzed. Koch told me he keeps a breathalyzer around at all times just to assure he's never too drunk. He never is. And, though I had no tangible "proof," besides the fact I was still awake, I was pretty sure I wasn't all that drunk either. Forever more I'd be yet another guy discreetly carrying a white powder around at bars. I'd advise you do likewise.
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