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How to Drink All Night Without Getting Drunk

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EXAMPLE I
Eighty-eight milliliters of 80 proof vodka, diluted with 80 ml. of water are consumed by a young, 160 pound adult woman, within 5 minutes. The alcohol content in the breath, directly proportional to the blood alcohol level, is measured periodically until the level falls below 0.002%.

The experiment is repeated, with the same woman, but this time, 2.5 g. of active dry bakers yeast is ingested followed by 88 ml. of 80 proof vodka diluted with 80 ml of water. The alcohol content in the breath is measured periodically.

The results for both tests are shown in FIG. 1 and show the decrease in blood alcohol level caused by the yeast. The decrease, as measured by the areas under the curves in blood alcohol level – min. was 29%.

EXAMPLE II

The same tests, without and with the ingestion of 2.5 g. of active dry bakers yeast were done. This time the tests were run with a young, 155 pound adult man. The results for both tests are shown in FIG. 2. The decrease in blood alcohol level when the yeast was taken is clearly shown, and quantitatively demonstrated by the reduction in blood alcohol level-min. of 23% in the areas under the curves.

EXAMPLE III

A mature 170 pound adult man consumed 268 ml. of chardonnay wine, 13% alcohol by volume in 11 minutes. His blood alcohol level was measured periodically. The test was repeated, by the same man, but this time 2.5 g. of active dry vintners yeast was ingested just before the wine was consumed. The blood alcohol level was measured periodically.

The results are shown in FIG. 3. The ingestion of the yeast lowered the peak level and decreased the area under the curve, in blood alcohol level-min. by 36%.

EXAMPLE IV

A mature, 170 pound woman performed the same tests as in Example III.

The results are plotted in FIG. 4. The areas under the curve, in blood alcohol level-min., decreased by 21% when the yeast was taken just before the wine was consumed.

EXAMPLE V

Seven hundred and ten ml. (24 oz.) of a standard American beer (5% alcohol by volume) was consumed by a mature, 150 pound adult woman in 13 minutes, and then the blood alcohol level was measured periodically.

The same woman ate 5.0 g. of active dry bakers yeast and then drank the same volume of the same beer. The blood alcohol was measured periodically.

The results are shown in FIG. 5. The yeast reduced the area under the curve, in blood alcohol level-min., by 26%.

EXAMPLE VI

Twenty-four ounces of a standard American beer, the same as in Example V, was consumed by a mature, 140 pound adult man in 8 minutes. His blood alcohol level was measured periodically.

The same amount of the same beer was consumed by the same man, except 2.5 g. of active dry bakers yeast was taken at the start of the beer drinking, which was finished in 14 minutes. Blood alcohol levels were measured periodically.

The results of both tests are shown in FIG. 6. The area under the curve, in blood alcohol level-min., was reduced by 30% by the yeast.

EXAMPLE VII

Twenty-four ounces of a light beer, alcohol content 4.2% by volume, was consumed by a mature, 150 pound adult woman, after 3.0 g. of active dry brewers yeast was ingested, all in 15 min. The blood alcohol level was measured periodically.

The same amount of the same beer was consumed by the same woman, but without any yeast.

The results of both tests, are shown in FIG. 7. The area under the curve, in blood alcohol level-min. was reduced by 38% by the yeast.

EXAMPLE VIII

A mature, 155 pound adult man consumed 24 oz. of the same beer as in Example VII, right with the ingestion of 1.5 g. of active dry bakers yeast. His blood alcohol level was measured periodically.

The above test was repeated, but without ingestion of any yeast.

The results are shown in FIG. 8. The area under the curve, in blood alcohol level-min., was reduced by 38% when yeast was taken.

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