Oxygenated Booze? This Dr says YES

As some of our regular readers may have noticed I have been somewhat tied up of late.

This may be the case for a while (and hopefully it is… a dream writing job has turned up and will, with any luck, keep me busy for at least six months) but I’m aiming to get back to regular posting as soon as I establish some sort of routine. I’ve always been a creature of habit and changing a regular routine for a new one often takes me a bit of time. What doesn’t change, however, is the urge to have a delicious beverage as the sun goes down.

So it was with some degree of excitement I noticed that Korean scientists have discovered a way of tweaking booze and lessening the dreaded morning after effects, without tampering with its strength.

We've all been there. On occasions I've also woken up wearing a similiar dress.

Drs Kwang-il Kwon and Hye Gwang Jeong have studied the properties of oxygenated alcohol, a popular snifter in Korea, similiar to carbonated drinks elsewhere but using oxygen instead of carbon dioxide. When you drink alcohol, your body needs to oxidize it to water and carbon dioxide in order to process it. This occurs via hepatic oxidation, but the enzymes in your liver require oxygen to process the booze. It’s thought that by storing the oxygen in the alcohol itself, the system functions more quickly and efficiently.

In short, it means fewer and less savage hangovers without sacrificing all the fun of getting off with ugly people and cravings enormous kebabs at 3am.

If you can find it in your local shops, pick yourself up a bottle of O2 Linn. I love their blurb, for “Brain, Body, Beauty” indeed!

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One Response

  1. Good luck with the new past-time Herr Dr, I’ve enjoyed your posts immensely.

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