So I should probably feel bad for not posting this last night; in fact, at one point I was thoroughly tongue lashed for keeping this to myself! After my years as a bar manager who has seen quite a few drinkers say hello to the porcelain god, it’s time to share. Here’s some advice on how to prevent a hangover. While this is not top secret info by any stretch of the imagination, I felt it would help a few of my fellow foodies. I can think of at least one person that could have used this advice last night!
While there is no single magic fairy dust for anything in this world, many “super cures” share common ingredients (at least amongst cures of the same ilk). Such is the case for hangover prevention. The single most important ingredient is tomato juice. Tomato juice is a great source of fructose, a type of sugar that helps your body metabolize alcohol more quickly.
Vitamin C is also a must. It will stimulate the liver, but be careful with this one. Too much Vitamin C and you’ll be in the restroom for other reasons. The rest is a hodgepodge of “use this” and “try that.” Ultimately, the best prevention mechanism will be the result of trial and error. Many people will also tell you to take something with Ibuprofen (aka Advil).
So since I can’t stand straight tomato juice, but I like things with a kick – I dole out a concoction of V8 with Tabasco and lemon juice. Now they do have a spicy V8 varietal (here – look under vegetable juices), but I am a traditionalist when it comes to this. I grab some basic V8 and add in the Tabasco and lemon juice to taste. At times, I will forgo the Tabasco and add in cayenne with some crushed red pepper, salt, and black pepper.
Blend it, mix it, stir it…or what ever. I usually advise people to make it up before they hit the town and then down some before they hit the sack. That said, you can do this before the night begins or even once you’ve risen from the dead.
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