The only sure cure for a hangover is time (and drinking less next time!), but there’s plenty you can do to help your body recover. Here’s why you feel the way you do, and what helps.
Why you feel so bad
“I feel sick.” Your liver breaks alcohol down into acetaldehyde, a toxic compound that contributes to nausea and headaches, and clearing it uses up the body’s glutathione. Eggs contain cysteine, an amino acid the body uses to make more glutathione.
“I’ve got the shakes.” Alcohol makes you urinate more, flushing out potassium and other salts that your nerves and muscles need. It can also drop your blood sugar, which adds to shakiness.
“I feel buggered.” Low blood sugar, poor-quality sleep and lost B vitamins and vitamin C leave you tired, weak and uncoordinated.
“My body hurts.” Just as hard exercise depletes the body, so does alcohol: you lose electrolytes such as sodium, potassium and magnesium through fluid loss, and alcohol triggers inflammation.
“The dry horrors.” Alcohol dehydrates you, which is a big part of that thumping headache and dry mouth.
Your recovery plan
- Drink plenty of water. Coconut water or an oral rehydration drink from the chemist will help replace electrolytes; sports drinks work too.
- Follow up with fresh berries, banana and yoghurt.
- Then tackle the recipe below, and you should be well on your way.
Recipe: corn-fed chicken and vegetable omelette
Serves 4, or 2 burly big blokes.
Ingredients
- 2 eggs (or 9 quail eggs, if you can get them, for a fun change)
- 1 egg white
- 1 cooked skinless corn-fed chicken breast or thigh, finely chopped
- 2 tablespoons water
- 1/4 teaspoon salt
- Pinch of cracked black pepper
- 1 cooked potato, sliced
- 1 tomato, chopped
- 1 small head of broccoli, chopped
- 1 avocado, sliced
- 3/4 cup shredded organic mozzarella
- 1/4 bunch flat-leaf parsley
- Canola oil spray
Method
- Preheat the grill to 200°C.
- Whisk the egg white with the salt and water, then fold in the beaten whole eggs (if using quail eggs, just lightly beat them together) and add the pepper.
- Spray a non-stick frying pan with oil and place over medium-high heat. Add the chicken, broccoli and tomato and cook, stirring often. Add the potato and cook for one minute, then transfer to a bowl and cover.
- Wipe the pan with paper towel, spray with oil and return to medium-high heat. Pour in the egg mixture and top with the cooked vegetables. Cook for two minutes or until the bottom begins to set.
- Add the avocado and cheese, then place under the hot grill for about 2 minutes or until the cheese melts. Test the middle with a knife to check the omelette is cooked through, and keep cooking until set.
- Cut into halves or quarters and sprinkle with parsley to serve.
And if all else fails: a Virgin Mary
“Hair of the dog” only delays a hangover and adds to the load on your liver, so give it a miss. This alcohol-free version has all the flavour plus vitamins and salts to help you rehydrate.
- 1 cup ice cubes
- 125 ml tomato or vegetable juice
- 2 teaspoons lime juice
- A dash of Worcestershire sauce
- A dash of Tabasco
- Salt and cracked black pepper
- Celery stick to garnish
Shake everything except the celery over ice, pour into a glass and garnish.
Know when it’s more than a hangover
Confusion, vomiting that won’t stop, seizures, slow or irregular breathing, blue-tinged or pale skin, or being unable to wake someone are signs of alcohol poisoning. Call 000 immediately. To reduce the risk of harm, Australian guidelines recommend healthy adults drink no more than 10 standard drinks a week and no more than 4 on any one day.
This article is general information about food and wellbeing, not medical advice. Please talk to your GP or a qualified health professional about any health condition, medication or major change to your diet.
