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Do you have the guts for sushi?

Ask a Westerner what their favorite Japanese food is and there’s a high chance that the answer will be sushi. The widespread popularity of the delicately crafted delicacy has made it almost synonymous with the word “Japan”, even though there now exist dozens of different varieties made by people from all over the world.

Many of you reading this will have had sushi, some of you might even love it more than your mom’s cooking, but even so, that doesn’t guarantee that you have the guts for sushi. We’re not talking about the courage needed to put raw fish in your mouth, but rather, the genes required to properly digest seaweed.

Confused? Here’s the science behind it.

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We all know that tomato juice with its frosty phlegm-like consistency can really bring down the best of days.  Even the much needed boost it received as a diet fad appears to be quickly waning due to its general crappiness.

Now, researchers on the dime of beverage companies Asahi and Kagome have discovered that it can also bust up anyone’s party by reversing the effects of alcohol.

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