Food for thought
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.