Powerful nutrition to stop hangovers

While there are dozens of hangover cures, the most effective are those taken before drinking occurs. Hangover pain is mainly due to dehydration, allergic impurities in alcohol, and poisoning known as acetaldehyde damage. Speaking from experience, drinking plenty of water before and during drinking can lessen the effects of alcohol. Drinking alcohol with fewer impurities can also reduce hangovers. For example, good quality vodka will tend to give the drinker less of a hangover than dark rum. My best drinking experience, as a young soldier, was fruit juice with medicinal alcohol. I just suffered from some fatigue and dehydration without the usual bloodshot eyes, headaches and nausea.

However, be very, very careful when drinking any kind of “medicinal alcohol.” DIETHYL alcohol is relatively safe in moderate amounts. But METHYL alcohol (also known as rubbing or wood alcohol) is poisonous and can kill you. Several soldiers once drank a punch made from methylated spirits. One went blind and another died. This is another good reason to stick to bottled drinks when visiting strange establishments.

In addition to drinking plenty of water between drinks, you should also eat before and during your drink. The fruits will provide water and electrolytes, but the proteins and fats will delay the absorption of alcohol. Unfortunately, most pubs try to stimulate thirst by feeding their patrons pretzels, chips, and crackers. Mostly empty carbs. If you can, eat meats, seafood and cheeses. The German tradition of eating bratwurst (sausage) with beer could have postponed many hangovers. Since alcohol depletes the body’s stores of zinc, vitamin A, and protein, these high-protein foods will replace many of the nutrients lost through drinking.

Before I attend a party, I often take several multivitamins, especially vitamin B1 and C. I have also been known to take the amino acid cysteine. If there is no cysteine ​​or cystine available, I will take a raw egg. Eggs are very rich in cysteine ​​and the raw form is more potent. Point of caution here: make sure the egg is fresh, thick, hard and clean, with no cracks on its surface. Raw eggs are sometimes at risk of salmonella poisoning, and consuming too many raw egg whites will inhibit your body’s supply of vitamin B7 (biotin). The raw egg must be placed in hot or boiling water for about 10 seconds to remove the protein known as avidin. Avidin is part of the egg’s natural defense mechanism that binds biotin to invading microbes. Lightly poached eggs will also work to sterilize the shell and neutralize the avidin.

This raw egg strategy is not something I just made up. A scientist, Dr. Herbert Sprince, discovered a combination of nutrients that provided strong resistance against damage from the byproducts of alcohol (acetaldehyde). In his experiment, he gave a group of rats enough acetaldehyde to kill 90% of them. The second group large doses of vitamin B1, C and cysteine. None of the second group of rats died. What about that? I wonder how many cases of alcohol poisoning could be prevented with this kind of prevention.

Of course, people with far-sightedness usually don’t find themselves poisoned by alcohol in the first place.

This hangover formula is just old information rediscovered. Internal doctors have been known to give themselves vitamin B1 injections for hangovers and there is a cure for an old lady’s hangover that consists of a raw egg mixed with orange juice. Raw egg contains cysteine ​​and orange juice contains vitamin C. How about that? Grandma already knew what scientists had to test in the laboratory.