A teaspoon of yeast straight into your gut? Primed with yogurt?
Seems like a “try this (exlax) chocolate bar” joke. I can only imagine the volcanic effect of that much of the yeast that I try so hard to keep out of my finished beer. Why would this yeast be any different?
Um, I think someone, somewhere, has that totally backwards, and I double-checked Wikipedia:
https://en.wikipedia.org/wiki/Alcohol_d ... d_bacteria
What’s more likely is that he’s developed a habit by which he never drinks on an empty stomach, thus slowing the absorption of alcohol into the bloodstream.[/quote]
Its not backwards, if you read the eiki you’ll see brewers yeast has ADH2 which converts ethanol to CO2. So I think there may be some merit to the idea that eating some brewer’s yeast will cause the destruction of alcohol. You don’t see a lot of this in a fermentation because the ADH is only expressed in low sugar situations, so in wort there is little ADH2 produced.
As for wanting to drink and not get drunk, I can see possibly doing this during a brew judging where you need to taste a couple of large flights in a single day.