Hangover remedy and alcohol abatement composition

Abstract

An anti-intoxication composition and method of making and using are provided for treating and preventing drinker's remorse and other toxic effects of excessive alcohol consumption by humans. The anti-intoxication composition is an acidic mixture containing sweeteners, flavoring agents, food additives and a processed mixture of metallic salts, sulfuric acid, ammonium sulfate and water. When the anti-intoxication composition is ingested, it promotes the beneficial metabolism of alcohol, primarily ethanol, in the body. The beneficial metabolism results in the conversion of alcohol to amino acids and eliminates the toxic reactions of a hangover, including, but not limited to, a pounding headache, nausea, dry mouth, shaking hands, hypersensitivity to bright lights and sounds.

Description

This invention claims the benefit of priority from U. S. Provisional Application Ser. No. 60/547,991 filed Feb. 26, 2004.

FIELD OF THE INVENTION

This invention relates to an anti-intoxication composition for combating the side effects of an excessive consumption of alcohol, and in particular, a composition, method for making and using the composition to effectively change the harmful effects of alcohol metabolism in vivo.

BACKGROUND AND PRIOR ART

Alcohol, specifically ethyl alcohol or ethanol, produced by fermenting the starch or sugar in various fruits and grains, has been a part of human civilization from the moment man figured out how to make it. Beverages produced by fermentation and distillation include beer, usually about 5% alcohol, wine, usually 12 to 15% alcohol, and hard liquor, which is approximately 45% alcohol or higher. No reliable statistics exist for worldwide liquor production and consumption because of unreported household production, wide variations in alcohol concentrations of various liquors and under reporting.

Recent findings tout the benefits of a daily alcoholic drink for women or two drinks for men of wine, beer, or spirits for proven health benefits, and the more regular the pattern and amount consumed, the more positive properties.

Alcohol in small to moderate amounts has the potential to elevate high density lipoprotein (HDL) cholesterol, which protects the cardiovascular system and decreases risk of heart attack. This phenomenon was first observed in France, a country known for both a rich diet high in saturated fats and a low incidence of heart disease. A likely reason for this “French Paradox” is that their fat-laden meals are consumed with wine.

Alcohol plays a role in insulin sensitivity as well. Moderate intake can improve the ability of cells to respond to insulin, which is essential for diabetes prevention and control. Light drinking also enhances memory and concentration and some very early studies suggest it may play a role in thwarting Alzheimer's disease. Thus, there is concurrence that human consumption of alcohol sensibly and in moderation is associated with better health and longer life, the abuse of alcohol is associated with many undesirable health outcomes.

The problem is that alcohol taken in large amounts becomes a toxin. And when there is regular over consumption of alcohol, all of the protective effects are destroyed and there is a higher risk for all kinds of health problems, including the most immediate one: a hangover, including, but not limited to, a pounding headache, nausea, dry mouth, shaking hands, hypersensitivity to bright lights and sounds.

When alcohol enters the digestive tract, it encounters an enzyme called dehydrogenase that metabolizes it into acetaldehyde. A close chemical relative of formaldehyde, which is used to embalm bodies, acetaldehyde is 30 times more toxic than alcohol. When a moderate amount of alcohol is consumed, acetaldehyde is converted into a harmless compound called acetic acid. However, when an excess amount of alcohol is consumed, the nutrients required for the conversion to acetic acid are depleted, and acetaldehyde stays in the system and wreaks havoc on the body.

One of the most damaging activities of acetaldehyde is a process called cross-linking, which “binds up” molecules and hinders normal function. Acetaldehyde is also a potent pro-oxidant that drains your body's stores of antioxidants, B vitamins, and other vital nutrients. The results are dehydration, plummeting blood sugar levels, nutrient deficiencies and cellular damage to vital organs, such as, the liver.

Thus, it would be desirable to have a product that promotes the beneficial in vivo metabolism of alcoholic beverages and facilitates alcohol degradation into non-toxic substances, such as amino acids.

The following patents describe various compositions for treating alcoholism, reducing or preventing alcohol intoxication and the like.

Two U.S. patent Publications No. 2004/0086574 and 2003/0012826 (now U.S. Pat. No. 6,660,293 B2) to Giordano et al. describe a treatment for alcoholism using copper sulfate and a “cocktail” of vitamins, preferably free of iron. Patent Publication No. 2002/0015741 to Bowen, Jr. et al. describes the use of additives such as transition metals (e.g., ammonium iron citrate, ammonium molybdate) for accelerating in vivo oxidation of ethanol to acetic acid.

U.S. Pat. No. 4,346,082 to Revici describes the use of inorganic sulfur compounds (i.e., ammonium sulfate solution with pH>5) for reducing or preventing alcohol intoxication. U.S. Pat. No. 4,565,689 to Revici describes organic sulfur compounds in treatments to control the cravings for alcohol. U.S. Pat. No. 4,582,705 to Primes describes a composition used to detoxify alcoholics which includes magnesium sulfate, copper ions, etc.

Herbal and natural remedies for treating alcohol hangovers and remedies to increase alcohol degradation within the body include enzymes and taurine as disclosed by Fuchs et al. in U.S. Pat. No. 6,514,544; calcium compounds from seaweed by Auchincloss in U.S. Pat. No. 6,346,275; herbal teas extracted from leaves, stems, roots or alder and mountain ash trees by Nam in U.S. Pat. No. 5,968,520; herbal or vegetable extracts containing naturally occurring daidzin and diadzein by Duthinh in U.S. Pat. No. 5,547,671 and Capsicum pepper and bark or wood of the poplar tree by Fontaine et al. in U.S. Pat. No. 4,931,277.

The plethora of hangover remedies and the broad range of anti-intoxication compositions are indicative of the need to find a reliable solution to the problem caused by excessive consumption of alcohol by human beings. The present invention provides an effective formulation to protect against damage to the body caused by excessive alcohol intake.

In U.S. Pat. Nos. 5,989,595 and 6,242,011 B1 to Cummins, an acidic composition of matter is disclosed that is useful for destroying microorganisms that spoil food, such as fish. The composition of matter, patented by Cummins, is also useful for skin treatment of melanoma and the treatment of other bacteria, and serves as the precursor for the novel composition and method for promoting the beneficial metabolism of alcohol in vivo.

SUMMARY OF THE INVENTION

The first objective of the present invention is to provide an alcohol hangover remedy.

The second objective of the present invention is to provide an ingestible substance that facilitates metabolic conversion of alcohol to amino acids.

The third objective of the present invention is to provide a composition of matter that ameliorates certain negative effects of excess alcohol consumption.

The fourth objective of the present invention is to provide an easy to take dosage that changes bodily alcoholic content into a harmless, perhaps even beneficial, amino acid.

The fifth objective of the present invention is to provide a composition of matter that reduces the strain on the human liver when metabolizing an excessive amount of alcohol.

The sixth objective of the present invention is to increase the alcohol degradation capacity of an individual.

A preferred anti-intoxication composition is made by combining sulfuric acid of approximately 94% purity to approximately 99.9% purity in a 1 to 2 volume ratio with distilled water and ammonium sulfate in a ratio of 2.77 pounds of ammonium sulfate per gallon of distilled water to provide a first mixture, then combining the first mixture in a pressurized vessel at a pressure that is above atmospheric pressure and heating the mixture at a temperature in a range between approximately 200 degrees Fahrenheit and approximately 1200 degrees Fahrenheit, for at least 30 minutes. The first mixture is then cooled and a stabilizer is added. The stabilizer is a portion of the first mixture and is 10 weight percent of the total weight of the first mixture. The first mixture and stabilizer form the second mixture. A compound containing metallic ions to is added to the second mixture to form a third mixture. The third mixture is diluted with water prior to adding sweeteners, flavoring agents and food additives to provide a composition that converts ethanol to amino-ethanoic acid, commonly known as glycine.

The preferred metallic ions are copper ions, silver ions, zinc ions, magnesium ions and mixtures thereof; available from compounds, such as, but not limited to, copper sulfate, copper sulfate pentahydrate, copper glutamate, zinc oxide, zinc glutamate, magnesium glutamate, magnesium sulfate, silver oxide and silver sulfate.

In the process of forming the first mixture, it is preferred to apply direct current (DC) voltage during the addition of ammonium sulfate. The DC voltage is in a range from approximately 1 amp to approximately 100 amps, more preferably in a range from approximately 1 amp to approximately 5 amps.

The sweetener in the anti-intoxication composition can be xylitol, sorbitol and mixtures thereof. The preferred flavoring agent is, but is not limited to, ginger and citrus essence.

The ratio of water used to form a solution of the compound containing metallic ions to the total weight of the third mixture is in a range between approximately 2% to approximately 75% by weight.

The preferred food additive is a food grade citric acid, ascorbic acid, sodium benzoate, potassium benzoate, vitamin B6 and mixtures thereof.

The preferred method of making an anti-intoxication composition that is used to convert ethanol to an amino acid in the human body, includes adding sulfuric acid of approximately 94 percent purity to a first container; heating distilled water in a ratio of twice the volume of the sulfuric acid in a separate container to at least 1400 F; mixing ammonium sulfate in the heated water in a ratio of 2.77 pounds per gallon of water to form a first mixture; simultaneously combining the mixture of sulfuric acid, heated distilled water, and ammonium sulfate (mixture I) in a separate pressurized vessel by injection; heating the pressurized mixture to a temperature in a range between approximately 200° F. and approximately 1200° F. for approximately 30 minutes to form a second mixture; cooling mixture (II) and adding a stabilizer portion of the first mixture to the cooled mixture, wherein the stabilizer comprises approximately 10 weight percent of the total weight of the second mixture; adding a compound containing metallic ions to mixture II to form a third mixture having a stable suspension of metallic ions; diluting the third mixture with water; adding at least one of a sweetener, a flavoring agent and a food additive to form a refreshing liquid; and administering an effective amount of the refreshing liquid to counteract the intoxicating effects of alcohol consumption in a human being.

The preferred metallic ions are copper ions, silver ions, zinc ions, magnesium ions and mixtures thereof available from compounds including, but not limited to, copper sulfate, copper sulfate pentahydrate, copper glutamate, zinc oxide, zinc glutamate, magnesium glutamate, magnesium sulfate, silver oxide and silver sulfate.

The preferred sweetener is xylitol, sorbitol and mixtures thereof. The preferred flavoring agent is ginger and citrus essence.

The ratio of water used to form a solution of the compound containing metallic ions to the total weight of the third mixture is in a range between approximately 2% to approximately 75% by weight.

The preferred food additives are citric acid, ascorbic acid, sodium benzoate, potassium benzoate, vitamin B6 and mixtures thereof.

The present invention provides an anti-intoxication composition comprising metallic salts, sulfuric acid, ammonium sulfate, a sweetener, flavoring agents, food additives and water wherein a refreshing liquid, paste, gel or capsule is formed that facilitates the metabolism of ethanol to an amino acid, namely, amino-ethanoic acid, commonly known as, glycine. The ethanol can be in a pure form or as found in wine, beer or hard liquor.

Further objects and advantages of this invention will be apparent from the following detailed description of a presently preferred embodiment, which is illustrated schematically in the accompanying drawings.

BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 is a graph showing the effect of PHB0020 on pathogenic and spoilage bacterial isolates exposed for 2 minutes.

FIG. 2 is a graph showing the logarithm of reductions in bacterial colony levels.

FIG. 3 shows the range alcohol intoxication symptoms as defined by blood alcohol concentration (BAC).

DESCRIPTION OF THE PREFERRED EMBODIMENT

Before explaining the disclosed embodiment of the present invention in detail, it is to be understood that the invention is not limited in its application to the details of the particular arrangement shown since the invention is capable of other embodiments. Also, the terminology used herein is for the purpose of description and not of limitation. It would be useful to discuss the meanings of some words used herein and their applications before discussing the composition of matter and method of using and making the same: PHB0020—Copper sulfate pentahydrate and/or other forms of copper ions, and silver sulfate and/or other forms of silver ions added to pHarlo for the antimicrobial, anti-bacterial additive of the present invention.

• • pHarlo—composition of matter claimed in U.S. Pat. Nos. 5,989,595 and 6,242,001 B1 to Cummins and incorporated herein by reference and more completely described below.
  • Salmonella—Salmonella typhimurium, a pathogen
  • Listeria—Listeria monocytogenes, a pathogen
  • Staph—Staphylococcus aureus, a pathogen
  • E-coli—Escherichia coli, indicator bacteria
  • Pseudomonas—Pseudomonas fluorescens, spoilage bacteria
  • Shewanella—Shewanella putrefaciens, spoilage bacteria
  • BAC—stands for Blood Alcohol Concentration and is used to assess degree of intoxication. BAC is defined as grams of alcohol per deciliter of blood.

The acidic composition of matter and method of making are similar to that described in U.S. Pat. Nos. 5,989,595 and 6,242,011 B1 to Cummins and are incorporated herein by reference.

First, a pressurized vessel is selected that includes a cooling jacket and no electrode attachments; however, the preferred pressurized vessel is fitted with two electrodes, a cathode and anode, to provide a direct current (DC) voltage one (1) foot above the bottom of the container. The electrodes are spaced approximately three (3) feet apart.

The processing steps of the present invention comprise combining sulfuric acid with purity in a range from approximately 94% to approximately 99.9%, in a 1 to 2 volume ratio with distilled water and ammonium sulfate in a ratio of 2.77 pounds of ammonium sulfate per gallon of distilled water to provide mixture (I). The mixture (1) is combined in a pressurized vessel having preferably two strategically placed electrodes, a cathode and anode. During the addition of ammonium sulfate, a direct current (DC) voltage is applied to the mixture. The voltage is applied in a range from approximately one (1) amp to approximately 100 amps, preferably between approximately 1 amp and approximately 5 amps. The mixture is then heated under pressure in a range of from approximately 1 pound per square inch (psi) to approximately 15 psi above atmospheric pressure. Heating of the mixture is in a range of from approximately 200° Fahrenheit (F.) to approximately 1200° F., preferably from approximately 800° F. to approximately 900° F. for approximately 30 minutes. With the application of heat and pressure as specified above, it is understood by persons skilled in the art, that a judicious selection of temperature, time and pressure is required and should be adjusted to maintain a safe chemical reaction.

After cooling the mixture, a stabilizer is added. The stabilizer is a portion of mixture (I) prior to heating in the pressure vessel. The quantity of stabilizer used is approximately 10 weight percent of the total weight of mixture (1). The resulting acidic composition is useful for destroying microorganisms, having a pH of negative 3 (−3). The inventive step of the present invention requires the addition of compounds containing metallic ions for the extensive antimicrobial properties discussed herein. The following physical and chemical properties are observed when undiluted.

pH=−3 which was determined by a non acidified hydrogen proton count with the data corrected for any electrode type errors, and was performed by EFE&H & Associates, an EPA (Environmental Protection Agency) approved laboratory in Pearland, Tex.

• • stability of metallic ions in solution: from approximately 0 pH up to approximately 9 pH
  • stability of metallic ions with temperature: from approximately 32° F. to the point of vaporization or approximately 212° F.

Various other compounds with metallic ions may be substituted for copper sulfate pentahydrate. The following metal salts are suitable substitutes:

Copper sulfate, copper glutamate, zinc oxide, zinc glutamate, magnesium glutamate, magnesium sulfate, silver sulfate, silver oxide, and combinations thereof.

Referring now to the composition of pHarlo Blue 0020, hereinafter referred to as PHB0020, it is an antimicrobial, anti-bacterial agent, which has a formulation that is generally recognized as safe (GRAS) by the US Food and Drug Administration. The composition is listed below:

Ingredient      Percentage
Copper Sulfate  16.4
Pentahydrate
Sulfuric Acid   9.9
(processing aid)
Ammonium        2.2
sulfate
Distilled water 71.5

The ingredients form a concentrate, which is combined in small amounts of less than 0.10 milliliters (ml) with 1 gallon of water to make PHB00200.

Example 1, Table I, FIG. 1, and FIG. 2 provide greater detail on the use and effectiveness of PHB0020 as an antimicrobial agent.

EXAMPLE 1

In processing plants for poultry and animal products, it is customary to use various water treatment processes, such as a scalding tank, spray bath, final rinse and chill water tank. The scalding tank is used to dip poultry prior to the removal of feathers; other animals are dipped to remove the outer coating of fur or hair. The scalding process permits cross contamination and spread of pathogens. It is important for the safety of the human food supply to provide an additive that can be used in water treatments to inhibit the growth and spread of pathogens and deleterious bacteria. The ideal additive would not evaporate at boiling point temperatures, would not be destroyed by high temperatures and would not be bound by organic material, such as blood and feces and rendered useless.

The effect of PHB0020 on pathogenic, indicator, and spoilage populations of bacteria associated with broiler chicken carcasses in a poultry scald water application is determined in one embodiment of the present invention.

First, scalder water was collected from the overflow or entrance end of a commercial poultry scalder. The water is sterilized or autoclaved to eliminate all populations of bacteria and bacterial spores to avoid interference during the study. The autoclaved scalder water is evaluated chemically and compared to raw scalder water to ensure that the organic material demand in raw and autoclaved scalder water is similar.

Next, sets of test tubes are prepared by adding 9 milliliters (ml) of sterilized scalder water to sterile polystyrene test tubes. One set is prepared as controls by adding 9 ml of sterilized scalder water to tubes. One set is prepared by adding 9 ml of sterilized scalder water and PHB0020 (the disinfectant) until the pH of 2.2 is achieved.

Each bacterium is exposed, one at a time, to the sterilized scalder water with PHB0020 sanitizer for approximately 2 minutes at approximately 130° F. (55° C.) to mimic scalding.

After the exposure period, one ml of the suspension was enumerated using the aerobic plate count method by pour plating and incubating at approximately 95° F. (35° C.) for 48 hours.

Table I below records microbial growth results in a scalder water project wherein sterilized water was heated to scalding temperatures of in a range of from approximately 120° F. (49° C.) to approximately 140° F. (60° C.), preferably to a temperature of approximately 130° F. (55° C.). Various concentrations of PHB0020 are added in a range between approximately 0.4 parts per million (ppm) to approximately 0.8 ppm, preferably at approximately 0.6 ppm and colonies of pathogens, indicator bacteria and spoilage bacteria are exposed to the treated scalder water.

TABLE I
Scalder Water Project
Control	Colonies forming	Log of	Growth after Exposure
Sample No.:	Bacteria Units	Reduction	to Treated Scalder Water
Bacteria: Salmonella typhimurium
1	430	2.633468	negative (no growth)
2	880	2.944483	negative
3	970	2.986772	negative
4	450	2.653213	negative
5	620	2.792392	negative
6	700	2.845098	negative
7	1140	3.056905	negative
8	620	2.792392	negative
9	580	2.763428	negative
Bacteria: Staphylococcus aureus
1	530	2.724276	negative (no growth)
2	550	2.740363	one (1) colony growing
3	580	2.763428	negative
4	500	2.698970	negative
5	540	2.732394	negative
6	420	2.623249	negative
7	530	2.724276	negative
8	480	2.681241	one (1) colony growing
9	470	2.672098	negative
Bacteria: Pseudomonas fluorescens
1	540	2.73234	negative
2	880	2.944483	negative
3	790	2.897627	negative
4	620	2.792392	negative
5	1120	3.049218	negative
6	790	2.897627	one (1) colony growing
7	5200	3.716003	negative
8	1360	3.133539	negative
9	1040	3.017033	negative
Bacteria: Listeria monocytogenes
1	1720	3.235528	five (5) colonies growing
2	1840	3.264818	six (6) colonies growing
3	1440	3.158362	negative (no growth)
4	1820	3.260071	five (5) colonies growing
5	1440	3.158362	one (1) colony growing
6	1880	3.274158	negative
7	1720	3.235528	negative
8	1720	3.235528	negative
9	1740	3.240549	negative
Bacteria: Shewanella putrefaciens
1	50	1.698970	negative (no growth)
2	50	1.698970	negative
3	60	1.778151	negative
4	20	1.301030	negative
5	50	1.698970	negative
6	70	1.845098	negative
7	80	1.903090	negative
8	20	1.301030	negative
9	30	1.477121	negative
Bacteria: Escherichia coli
1	15100000	7.178977	460 colonies growing
2	12900000	7.110590	negative (no growth)
3	13300000	7.123852	32 colonies growing
4	12200000	7.086360	1170 colonies growing
5	13400000	7.127105	4700 colonies growing
6	12200000	7.086360	57 colonies growing
7	14200000	7.152288	900 colonies growing
8	13600000	7.133539	410 colonies growing
9	7600000	6.880814	37 colonies growing

Referring now to FIG. 1, the graph shows the effect of PHB0020 on pathogenic and spoilage bacteria identified in the table above. The graph is divided in two sections, on the left is the control showing the logarithm of colony forming units for each bacterium and on the right is the graph of colony forming units after each bacterium is exposed for 2 minutes to scalder water treated with PHB0020. The graph shows that Listeria, a gram-positive bacterium, is hard to kill and E coli, a very prolific bacterium, has the highest reduction after a 2 minute exposure.

In FIG. 2, the graph shows the logarithm of the reduction of bacterial levels for each bacterium. In most cases the log of colony forming units is less than three, with the most prolific bacterium, E coli having a log of less than five.

Thus, PHB0020 functions as an antimicrobial agent, disinfectant, or sanitizer and is extremely effective for eliminating populations of pathogenic, indicator and spoilage bacteria in commercial scalder water under industrial scalding conditions. PHB0020 is an effective means for controlling bacteria in scalder water and may be used for controlling cross-contamination during scalding. Disinfection of poultry scalder water is crucial because it is the first area within the plant in which birds are immersed in a common bath wherein bacteria can be transferred from bird to bird.

The efficacy of PHB0020 as an antimicrobial agent additive and active ingredient in an alcohol hangover remedy is described in greater detail below.

However, when PHB0020 is used in the following range, the resulting alcohol hangover treatment is found to be effective, based on individual metabolic rates.

Use Levels in Milligrams per Liter (mg/l)
	Application for PHB0020:	Range	Target
	Alcohol Hangover Remedy	0.5 to 5.50 mg/l	1.2 mg/l

EXAMPLE 2

Preparation of Hangover Remedy Drink

A mixture of the composition of the present invention having approximately 1.2 mg/l of PHB0020 was prepared at room temperature; using the formulation in Table II below. It is understood by persons skilled in the art that variations in the amount of each ingredient are within the scope of the present invention. Thus, a reasonable range of ingredients, within ±5% of the stated value, can be used to adjust taste and desired effectiveness. The PHB0020 ingredient is used in a range of 0.5 mg/l to 5.50 mg/l.

TABLE II
Hangover Remedy Drink
Ingredient      Percentage
PHB0020         0.120
Citric Acid     0.065
Ascorbic Acid   0.100
Sodium benzoate 0.280
Potassium       0.016
benzoate
Ginger          0.400
Xylitol         18.420
Vitamin B6      0.098
Polyglycol      0.338
Sorbitol        0.650
Deionized Water 79.513
Total           100.000

The composition of the present invention is prepared by first mixing PHB0020 which contains metallic ions with deionized water and then adding in sequence the edible inorganic acids: citric acid and ascorbic acid; the alkali-metal benzoate compounds: sodium benzoate and potassium benzoate; ginger; xylitol; and Vitamin B6. The ingredients are mixed in the percentages given in Table II above. The mixture is thoroughly stirred until the metallic ions in the PHB0020 starting material are completely blended and uniformly suspended. The liquid mixture can be used as a refreshing drink or concentrated and used as a paste, gel, or capsule that is diluted by fluids in the stomach cavity.

Below is a brief explanation of alcohol metabolism in vivo to provide a clearer understanding of the present invention. The metabolism of alcohol takes place in both the stomach cavity and in the liver. When an alcoholic beverage is swallowed, it passes through the stomach into the small intestine where the ethanol is rapidly absorbed and distributed throughout the body. The ethanol enters body tissues in proportion to the body's water content. Therefore, more ethanol is found in the blood and the brain than in muscle or fat tissue. The ethanol is greatly diluted by body fluids. For example, a 1-ounce shot of 100-proof whiskey, which contains 0.5 fluid ounces of ethanol (approximately 15 milliliters (ml), is diluted 5000-fold in a 150 pound human, producing a 0.02% blood alcohol concentration (BAC).

Ethanol is toxic, and the body begins to dispose of it immediately upon its consumption. Over 90% of it is processed by the liver. In the liver, the alcohol dehydrogenase (ADH) enzyme converts ethanol into acetaldehyde, which is itself toxic. Acetaldehyde is then destroyed by the ADH enzyme, which converts acetaldehyde to acetate ions. When ethanol is converted to acetaldehyde and acetaldehyde is converted to acetate ions, excess hydrogen atoms are released and immediately picked up by another biologically important compound in the liver, nicotinamide-adenine dinucleotide (NAD) whose function is to carry hydrogen atoms. NAD is converted to NADH. NADH must be recycled to NAD for the disposal of ethanol to continue. If the amount of ethanol consumed is not great, the recycling can keep up with the disposal of ethanol. Disposal of ethanol occurs in both the stomach and the liver. In the stomach, the acetate is broken down into water and carbon dioxide, both of which are secreted. In the liver, the acetate is converted to energy by way of the citric acid cycle and into fat through fatty acid synthesis. The composition of the present invention increases the disposal of alcohol in the stomach; thus, reducing the strain on the human liver when metabolizing an excessive amount of alcohol.

Until a recent focus on substances to expedite in vivo alcohol degradation, only time could sober up a person—not black coffee, cold showers, exercise, or any other common remedies. Alcohol leaves the body of virtually everyone at a constant rate of about 0.015 percent of blood alcohol content (BAC) per hour. Thus, a person with a BAC of 0.015 would be completely sober in an hour, while a person with a BAC of ten times that (0.15) would require 10 hours to become completely sober. This is true regardless of sex, age, weight and similar factors. The quantity of alcohol that needs to be consumed to reach a specific BAC level does depend on a person's weight and the speed of consumption. For example, if a person weighing 150 pounds consumes a fifth gallon of 100-proof whiskey within 10 minutes, the blood alcohol level could reach 0.5% and lead to death.

The toxicity of alcohol is clearly evident when the consumption of ethanol far exceeds the body's disposal capacity.

EXAMPLE 3

Recovery of Pure Ethanol

Five samples of 100% pure ethanol, 100 milliliters (ml) in each sample, were measured into a glass beaker. A precursor of the anti-intoxication composition of the present invention was prepared with concentrations of PHB0020 in a range from 0.01 mg/l to 0.05 mg/l. The results are shown in Table III below. Readings of the percent recovery were made after initial contact of the ethanol sample with the anti-intoxication composition of the present invention.

TABLE III
Pure Ethanol
Precursor Anti-intoxication
Composition    % Recovery of Ethanol
0.5% solution  98.6
(.001 mg/l PHB0020)
1.0% solution  95.4
(.002 mg/l PHB0020)
2.0% solution  96.2
(.003 mg/l PHB0020)
4.0% solution  94.6
(.004 mg/l PHB0020)
10.0% solution 85.5
(.005 mg/l PHB0020)

When a 10% solution of the precursor anti-intoxication composition of the present invention with 0.005 mg/l of PHB0020 is used, the least amount of ethanol is recovered. This led to the formulation of the anti-intoxication composition of the present invention, namely, more than a 100-fold increase in the milligrams per liter (mg/1) of PHB0020. Thus, the PHB0020 ingredient is preferably used in a range of approximately 0.5 mg/l to approximately 5.50 mg/l in the anti-intoxication composition of the present invention.

The recovered products in Example 3 are ethanol and amino-ethanoic acid, commonly known as, glycine, a non-essential amino acid.

The series of tests on pure ethanol confirmed the conversion of ethanol to an amino acid; the predominant amino acid conversion product is a carboxylic acid namely, amino ethanoic acid, as shown in Equation (1) below: $\begin{array}{cc}{C}_2{H}_5\mathrm{OH}+\underset{\begin{array}{c}\left(\mathrm{ammonium}\mathrm{sulfate}\right)\\ \left(\mathrm{sulfuric}\mathrm{acid}\right)\\ \left(\mathrm{metallic}\mathrm{ions}\right)\end{array}}{\mathrm{PHB0020}}=H_2{\mathrm{NCH}}_2\mathrm{COOH}+H_2\uparrow & 1)\end{array}$
One of the hydrogen atoms of the second carbon atom is substituted with an amino group (NH₂) in the presence of the PHB0020 mixture, which includes a processed mixture of metallic salts, sulfuric acid, and transition metal sulfates. The primary reaction product is H₂NCH₂COOH; the simplest amino ethanoic acid or “glycine.”

Glycine is one of the major inhibitory neurotransmitters in the brain. Glycine helps build up glycogen levels in the liver helps make DNA, skin proteins, collagen and phospholipids, which make cell membranes. Glycine also participates in the major energy producing biochemical reaction in the body. Thus, the conversion of alcohol to glycine has potentially significant health benefits.

EXAMPLE 4

Beer and Wine

One serving of beer (12 fluid ounces (fl oz), one serving of Chardonnay (5 fl oz) and one serving of Cabernet Sauvignon (5 fl oz) were mixed with varying quantities of the anti-intoxication composition of the present invention containing 10.0% PHB0020. The servings were then analyzed for the quantity of ethanol before and after the addition of the anti-intoxication composition of the present invention. The results are shown in Table IV below.

TABLE IV
Beer and Wine
			Hangover	Hangover
		No	Drink	Drink
Alcoholic		Treatment	25 ml	50 ml
Beverage	Quantity	% Ethanol
Beer	12 fl oz	4.46	4.01	4.00
Chardonnay	5 fl oz	9.50	9.18	8.17
Cabernet	5 fl oz	10.60	9.35	9.20
Sauvignon

The 50 ml addition of anti-intoxication composition of the present invention to the beer and wine samples resulted in the greater reduction in ethanol content on contact.

EXAMPLE 5

Human Study

Twenty individuals voluntarily agreed to participate in testing the anti-intoxication composition of the present invention before and after consuming alcoholic beverages. Ten individuals were given 50 ml of the anti-intoxication composition of the present invention before consuming 1 or 2 alcoholic drinks and did not begin to demonstrate certain and typical early manifestations of the effects of the alcohol, such as that of a person with a 0.05 BAC described in FIG. 3. Ten individuals were given 1 or 2 alcoholic drinks and began to demonstrate certain and typical early manifestations of the effects of the alcohol as described in FIG. 3 with a BAC between 0.05 and 0.10. The ten who were showing signs of inebriation, were given 50 ml of the anti-intoxication composition of the present invention and within approximately 30 to approximately 40 minutes were not exhibiting any of the typical and usual manifestations of the effects of alcohol.

The novel composition of the present invention is effective in preventing intoxication and offsetting the toxic effects of alcohol on those occasions when there is liberal indulgence in alcoholic drinks, beyond just a one or two drink limit.

While the invention has been described, disclosed, illustrated and shown in various terms of certain embodiments or modifications which it has presumed in practice, the scope of the invention is not intended to be, nor should it be deemed to be, limited thereby and such other modifications or embodiments as may be suggested by the teachings herein are particularly reserved especially as they fall within the breadth and scope of the claims here appended.

Claims

1. An anti-intoxication composition made by the process of:

(a) combining sulfuric acid of approximately 94% purity to approximately 99.9% purity in a 1 to 2 volume ratio with distilled water and ammonium sulfate in a ratio of 2.77 pounds of ammonium sulfate per gallon of distilled water to provide mixture (I);

(b) combining the mixture (I) in a pressurized vessel at a pressure that is above atmospheric pressure and heating the mixture at a temperature in a range between approximately 200 degrees Fahrenheit and approximately 1200 degrees Fahrenheit, for at least 30 minutes;

(c) cooling the mixture;

(d) adding a stabilizer which is a portion of mixture (I) and comprises 10 weight percent of the total weight of mixture (I), thereby forming mixture (II);

(e) adding a compound containing metallic ions to mixture (II) to form mixture (III);

(f) diluting mixture (III) with water; and

(g) adding at least one of a sweetener, a flavoring agent and a food additive to provide a composition that converts ethanol to amino-ethanoic acid.

2. The anti-intoxication composition made by the process of claim 1, wherein the metallic ions are selected from the group consisting of copper ions, silver ions, zinc ions, magnesium ions and mixtures thereof.

3. The anti-intoxication composition made by the process of claim 1, wherein the compound containing metallic ions is selected from at least one of: copper sulfate, copper sulfate pentahydrate, copper glutamate, zinc oxide, zinc glutamate, magnesium glutamate, magnesium sulfate, silver oxide and silver sulfate.

4. The anti-intoxication composition made by the process of claim 1, further comprising the step of applying direct current (DC) voltage to mixture (I) during the addition of ammonium sulfate.

5. The anti-intoxication composition made by the process of claim 4, wherein the DC voltage is in a range from approximately 1 amp to approximately 100 amps.

6. The anti-intoxication composition made by the process of claim 5, wherein the DC voltage is in a range from approximately 1 amp to approximately 5 amps.

7. The anti-intoxication composition made by the process of claim 1 wherein the sweetener is selected from the group consisting of xylitol, sorbitol and mixtures thereof.

8. The anti-intoxication composition made by the process of claim 4, wherein the ratio of the water used to form a solution of the compound containing metallic ions to the total weight of mixture (III) is in a range between approximately 2% to approximately 75% by weight.

9. The anti-intoxication composition made by the process of claim 1, wherein the flavoring agent is selected from the group consisting of ginger and citrus essence.

10. The anti-intoxication composition made by the process of claim 1, wherein the food additive is selected from the group consisting of citric acid, ascorbic acid, sodium benzoate, potassium benzoate, vitamin B6 and mixtures thereof.

11. A method of making an anti-intoxication composition for conversion of ethanol to an amino acid in the human body, comprising the steps of:

(a) adding sulfuric acid of approximately 94 percent purity to a first container;

(b) heating distilled water in a ratio of twice the volume of the sulfuric acid in a separate container to at least 140° F.;

(c) mixing ammonium sulfate in the heated water in a ratio of 2.77 pounds per gallon of water to form mixture (I);

(d) simultaneously combining the mixture of sulfuric acid, heated distilled water, and ammonium sulfate (mixture I) in a separate pressurized vessel by injection;

(e) heating the pressurized mixture to a temperature in a range between approximately 200° F. and approximately 1200° F. for approximately 30 minutes to form mixture (II);

(f) cooling mixture (II) and adding a stabilizer portion of mixture (I) to the cooled mixture, wherein the stabilizer comprises approximately 10 weight percent of the total weight of mixture (II);

(g) adding a compound containing metallic ions to mixture II to form mixture (III), a stable suspension of metallic ions;

(h) diluting mixture III with water;

(i) adding at least one of a sweetener, a flavoring agent and a food additive to form a refreshing liquid; and

(j) administering an effective amount to counteract the intoxicating effects of alcohol consumption in a human being.

12. The method of claim 11, wherein the metallic ions are selected from the group consisting of copper ions, silver ions, zinc ions, magnesium ions and mixtures thereof.

13. The method of claim 11, wherein the compound containing metallic ions is selected from at least one of: copper sulfate, copper sulfate pentahydrate, copper glutamate, zinc oxide, zinc glutamate, magnesium glutamate, magnesium sulfate, silver oxide and silver sulfate.

14. The method of claim 11, wherein the sweetener is selected from the group consisting of xylitol, sorbitol and mixtures thereof.

15. The method of claim 11, wherein the ratio of water used to form a solution of the compound containing metallic ions to the total weight of mixture (III) is in a range between approximately 2% to approximately 75% by weight.

16. The method of claim 11, wherein the flavoring agent is selected from the group consisting of ginger and citrus essence.

17. The method of claim 11, wherein the food additive is selected from the group consisting of citric acid, ascorbic acid, sodium benzoate, potassium benzoate, vitamin B6 and mixtures thereof.

18. An anti-intoxication composition comprising metallic salts, sulfuric acid, ammonium sulfate, a sweetener, flavoring agents, food additives and water wherein a refreshing material is formed that facilitates the metabolism of ethanol to an amino acid.

19. The anti-intoxication composition of claim 18, wherein the ethanol is made available from at least one of wine, beer or hard liquor.

20. The anti-intoxication composition of claim 18, wherein the amino acid is amino-ethanoic acid, commonly known as, glycine.