It’s head-smashing, thumping, shaking time again. This year, like every year, you need to know how to get the better of a dreadful festive season hangover.
Dehydration caused by the alcohol you consumed combined with the effects of congeners (the other ingredients and flavourings in drinks) cause the hangover. Some of them are natural to the source, like phenol in grapes and the aldehydes produced in distilling or ageing processes. Others are added later, like sulphites. Red wine, champagne and bourbon seem to have lots of congeners and are accused of causing worse hangovers than say, vodka, which has less congeners. Who cares? You need help now!
From the chemist: Guronsan C, Essentiale and Cruciale all help the liver detoxify and flush out the system. They work better if you take them before you drink, of course, but that’s tantamount to premeditation.
From the health shop: Water (could be from your tap) to drink because dehydration’s the reason your head thumps. Any bitter herb concoction, for example, Swedish Bitters will wake up your digestive system have a bit in a cup of black tea. Then there’s volcanic ash, sold as SOBA, which absorbs alcohol. This last is better taken during the drinking bout!
From the kitchen: Citrus juices, being so full of C-content, are an obvious choice but if your hangover comes with a headache and intestinal delicacy, you won’t be attracted to the stomach attack of citrus. Rather liquidise some watermelon or apple and carrot, or apple and pear.
From the caf or take-away: There’s no scientific basis to this but many swear by the recovery effects of a full-fat, full-salt breakfast bacon and eggs with potatoes, tomatoes, mushrooms, lots of toast and butter, plus strong coffee. Or a hamburger and chips with milkshake.
From the bar: Well, you knew that. By the way, it’s so much better without the raw egg.