How to Drink All Night But Never Get Drunk 

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.

Historic Beer Birthday: Greg Noonan - Brookston Beer Bulletin 

A few weeks turned into months, and then a career. “When I came up those first two weeks, I realized how chaotic it was. I computerized the operation and said I would stay for three months.” Three months became six, and Polewacyk earned just enough from bartending to cover his expenses. The following June, he decided to stay. “I remember the exact moment,” he says. “I was walking up Church Street. It was a beautiful day, and I was waving hi and talking with people I had met through working here. I knew a whole bunch of people. I said, ‘This is what it’s supposed to be about! Why would I want to go back to the rat race?’”

There is no easy fix for Facebook’s reliability problem 

[F]act checking individual articles is simply too slow to be an effective solution against the spread of fake news. Disinformation and fake news spread through social media, “take root quickly and die hard”. By the time an article has been fact-checked, many users have already read the article and much of the damage from fake news has already been done. Hence, fact checking is often “too little, too late,” and the scientific community has been voicing the need to take a more proactive measure to prevent the spread and consumption of disinformation. […] News articles tend to have a short “shelf life,” and by the time fact checking has taken place, the articles would most likely have gone through their life cycle.

Gotta Be a Conclusion In Here Somewhere | In the Pipeline 

A couple of years ago, I wrote about how far too much of human nutrition research was unfit to draw conclusions from. This new story does nothing to make a person more confident in the field: it’s a detailed look at the lab of Brian Wansink at Cornell, where he hold an endowed chair. He’s the former head of the Center for Nutrition Policy and Promotion at the USDA, author of both a long list of scientific publications and popular books, and his work is widely quoted when the topic of human behavior around food comes around. And it appears more and more like most (all?) of that work is in trouble.

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