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Forget fry-ups for a hangover: NOODLE SOUP is the best cure for the morning after the night beforeTraditionally a greasy breakfast and a sugary drink were thought to banish post-booze headacheBut a simple Asian broth is in fact a much better option, according to experts

By
Rachel Reilly

PUBLISHED:

18:13 GMT, 9 April 2013

|

UPDATED:

20:33 GMT, 9 April 2013

On that painful morning after the night before, there is often nothing more tempting than a bacon sandwich.

But scientists have now hailed a beef and noodle broth as the perfect hangover remedy, saying its healing properties after a heavy night are based on scientific fact.

Yak-a-mein is little known outside New Orleans, where it has acquired its nickname after helping countless revellers recover from partying for decades.

Eastern promise: A simple broth is the best hangover cure, according to experts

Eastern promise: A simple broth is the best hangover cure, according to experts

Although recipes vary, an Old Sober (as the dish is known) is
typically made with a salty beef and soy sauce based broth, noodles,
either beef, chicken or shrimp; onions and a sliced hard-boiled egg.

Professor Alyson Mitchell, of the
University of California, Davis, said Yak-a-mein contains a perfect mix
of salts, protein, carbohydrates and micronutrients to zap a sore head.

Folklore
has it that American soldiers from New Orleans stationed in Korea
during the Fifties learned to appreciate Yak-a-mein and brought a taste for it back home.

Hangovers arise when more alcohol than the body can cope with is consumed.

High blood levels of ethanol – the
intoxicating ingredient in alcohol – teamed with dehydration and the toxic effect of the body's breakdown of alcohol
into acetaldehyde and of substances called congeners cause what
Professor Alyson Mitchell referred to as a ‘metabolic storm’.

Symptoms includes a headache, nausea, fatigue, body aches and weakness.

‘Drinks with higher
concentrations of congeners generally result in more pronounced
symptoms,’ said Professor Mitchell, whose work was presented recently at an American Chemical Society meeting.

Experts advise to pass on a traditional British fry-up in favour of a nutrient-rich soup

Experts advise to pass on a traditional British fry-up in favour of a nutrient-rich soup

‘Red wines and dark liquors such as brandy and whisky contain higher
levels of congeners than white wine and clear spirits such as vodka.
Carbonation speeds the absorption of alcohol too.’

At the meeting. she explained how each individual ingredient in the soup beat the hangover.

She explained that eggs contain an amino acid
called cysteine that removes acetyldehyde from the body.

The
salts replace sodium and potassium
lost in the urine due to the diuretic effect of alcohol.

Vitamin
B1 or Thiamine found in meat and fish may also help prevent the build up of
glutarate, the substance linked to the classic hangover headache .

But, said Prof Mitchell, the best way to treat a hangover is to avoid drinking too much in the first place:

She said: ‘The body can eliminate 15ml of pure alcohol per hour. So consume no more than one a pint of beer, a 175ml glass of wine, or 30ml of spirits within that time to prevent a sore head.’


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