Curs­ing last night’s G&TS, mar­gar­i­tas and the in­evitable sam­buca shots? Di­eti­tian Laura Tilt may be able to help limit the dam­age

Women's Health (UK) - - CONTENTS - Laura Tilt, reg­is­tered di­eti­tian and founder of Tilt Nu­tri­tion (tilt­nu­tri­

Can you eat away a hang­over?

What rhymes with De­cem­ber? Hang­over. Well, sort of – give or take a bit of po­etic li­cence. But, when you wake up with a cracker crown tan­gled in your hair and a hazy recol­lec­tion of danc­ing on the bar Coy­ote Ugly- style, is the clas­sic ba­con butty really the best hang­over cure on of­fer? Han­govers are multi-faceted; they’re mainly caused by toxic ac­etalde­hyde, which is a byprod­uct of al­co­hol break­down. It’s down to your liver to turn ac­etalde­hyde into ac­etate – a less toxic com­pound – but this takes an hour per unit. Blame the magic combo of ac­etalde­hyde, al­co­hol chem­i­cals, de­hy­dra­tion and a lack of sleep that leaves you feel­ing dis­tinctly un-magic. So what can you do? First, tackle the de­hy­dra­tion. It’s no fluke that your toi­let trips in­crease with the number of espresso mar­ti­nis you drink – al­co­hol blocks va­so­pressin, the hor­mone that helps you re­tain wa­ter. Drink­ing plenty of flu­ids the morn­ing after goes with­out say­ing, but sip, rather than gulp, to avoid ag­gra­vat­ing nau­sea. Wa­ter is fine, but iso­tonic sports drinks are bet­ter, as the elec­trolytes and sug­ars will re­plen­ish your flu­ids more ef­fec­tively. If you do feel nau­seous, try a gin­ger cit­rus tea. A 2010 study from Toho Univer­sity, Ja­pan, found that a liq­uid con­coc­tion of cit­rus peel, gin­ger and brown sugar re­lieves al­co­holin­duced nau­sea and vom­it­ing – though it’s worth not­ing that the par­tic­i­pants were given the rem­edy be­fore booz­ing. That’s the sore head and dodgy stom­ach dealt with, but drink also low­ers blood sugar, which can leave you feel­ing shaky and lethar­gic. If you’re up to solids, eggs are a top choice – they con­tain cys­teine, an amino acid that helps your liver metabolise ac­etalde­hyde. Scram­ble over toast to raise blood glu­cose lev­els. You may have no­ticed no men­tion of greasy fry-ups. Why not? Be­cause there’s no con­vinc­ing ev­i­dence to sug­gest fat does any­thing to help a hang­over. Ac­cord­ing to the Al­co­hol Hang­over Re­search Group, any pos­i­tive ef­fect is more likely to be gar­nered from the carbs in bread and beans, served along­side your rash­ers and sausages – which help in­crease blood sugar back to healthy lev­els. When it comes to fat, try eat­ing it be­fore you drink, as it re­duces the rate at which al­co­hol en­ters the blood­stream – sud­denly, a ba­con bap be­comes your pre-game pref­er­ence. Win. Really, though, the only gen­uine way to treat a hang­over is preven­tion, so aim to al­ter­nate every al­co­holic drink with wa­ter. You’ll be glad you did.

Hang­ing fruit

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.