Tramp wrote:So what kind of train do you think will pass by first?
Sorry but I didn't drink enough beer to answer!!
A.
James Bond, the well known fictional secret agent ("007") of the British intelligence services, not only is astute in matters of clandestine affairs at a personal and international level but may also possess insights of interest to medical science. Take for example his insistence on having his martini "shaken, not stirred." Does this straightforward direction to the barman merely yield a crisper drink, more to James Bond's taste, or is there more to it?
The martinis, when undiluted, are capable of suppressing counts from 42 mmol/l peroxide by over 99.9%. We calculate that after ingestion an absorbed martini may be able to react with 210 µmol/l of hydrogen peroxide. We have previously determined that 5 mmol/l ethanol, a blood concentration of ethanol found after absorption of one or two typical alcoholic drinks, would eliminate 131 µmol/l peroxide.6 The peroxide concentrations detected in the aqueous humour have ranged from 14 µmol/l to 31 µmol/l: mean 24 (SE 7) µmol/l for normal humans, with higher concentrations in cataract patients (82 (155) µmol/l and 198 ( 88 ) µmol/l13). Both vitamin E and ethanol decrease the risk of cataract 4 5 and atherosclerosis 1 3 by about half. The residual peroxide concentrations in the aqueous humour possibly reflect those in the serum, from which the aqueous humour is formed by ultrafiltration at the ciliary body. After the consumption of shaken martinis, peroxide concentrations of serum and aqueous humour could be half those found after ingestion of stirred martinis.
The authors have not examined any antioxidant contributions from olives.
Rufus T. Firefly wrote:Simplify.....be where everyone else is not.
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