Food for thought

SCOTS Heritage Magazine - - Top Ten -

Eat­ing in­creases the me­tab­o­lism, al­low­ing the tox­ins pro­duced by al­co­hol to be bro­ken down more rapidly, so it’s no sur­prise that food fea­tures promi­nently as a hang­over cure across the world. What con­sti­tutes good hang­over food varies con­sid­er­ably from coun­try to coun­try. For Aus­tralians it’s vegemite on toast, the Ger­mans go for sour her­ring, whilst the Ja­panese con­sume pick­led plums. Even less ap­petis­ing are the Ro­ma­nian rem­edy of tripe and the Mon­go­lian pickme-up of pick­led sheep eyes in tomato sauce. These are noth­ing, how­ever, com­pared to Italy’s se­cret to a clear head: dried bull pe­nis.

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