Booze that won’t give you a hangover!

Posted: 2010/03/22 in General News
Tags: , , ,

Booze, for all its magical wonder, still has big drawbacks: You can’t sober up quickly, and you often get a hangover. Now Korean researchers have found a way of tweaking booze to limit the fallout — without cutting its strength. According to a new study, scientists have successfully developed a booze formula that’ll get you silly while eliminating the drawbacks. This is the best thing to come out of Korea since Ji Sung Park signed for Manchester United!

Doctors Kwang-il Kwon and Hye Gwang Jeong of Chungnam National University studied the properties of oxygenated alcohol – booze with oxygen bubbles added – which is a popular concoction in their country. In these drinks, oxygen is added the way carbonation is usually added to soda, and the scientists wanted to know if these oxygenated beverages affected people differently than non-oxygenated ones. The answer was a resounding yes.

They ran three experiments using 19.5% alcohol drinks, and measured the speed at which people’s blood alcohol dropped to 0.000%. In other words: How fast did they sober up? The drinks with the added oxygen content sobered people up 20-30 minutes faster, under the influence of the rather potent alcohol they used for the trials. 20% alcohol is around the strength of fortified wine, soju, or a very strong mixed drink, so while shaving a half hour off your drunken tomfoolery might not seem a great deal, when you’re trying to fall asleep at night and combating the spins, you’ll appreciate it.

The researchers also asked what would change if someone were to drink multiple oxygen-enriched drinks over the course of the night. Would there be a cumulative effect? Again, the answer was yes: People who drank oxygenated booze had less severe and fewer hangovers than people who drank the non-fizzy stuff.

The alcohol these scientists used for testing was created by the Korean firm Sunyang Co, and on the English language version of their site, they market their oxygenated soju — O2 Lin — as a a drink that “helps clarify your brain, energizes your body cells, and maintains healthy and resilient skin.” The oxegynated booze does not help with beer goggles, skanks or understanding Republican America’s criticism of Obama’s healthcare reforms.


So why does adding O2 to booze lessen the nasty after effects? When you drink ethanol, you body needs to oxidize it to water and carbon dioxide in order to process it. This occurs via hepatic oxidation, where the liver does its thing to counteract the liquor you’ve just poured down your gullet. The enzymes that process alcohol require oxygen to function, and it’s thought that by storing the oxygen in the alcohol itself, the system functions more quickly and efficiently.

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