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How to cure a hangover

Darralee Coba
Vail CO, Colorado
Special to the DailyEarly mornings are harder sometimes with a hangover. Here are some recommended cures.
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I would not dare to suggest that some hunters might over-indulge in alcoholic beverages while away on hunting expeditions, and I know you do not drink at all while actually out hunting. Even so, if you do happen to find yourself with a hangover one day while hunting, there’s some advice available to help “treat” it.

The first suggestion is prevention: Don’t drink to excess. You know as well as I do how you will feel the next morning. It’s not fun.

The second suggestion is to eat before or while you are drinking. It helps with the absorption of alcohol, and maybe will help to somewhat curb your appetite for drinking.



One article I read suggested that for every beer or drink you have, that you drink a glass of water. The theory is two-fold, that one of the contributors to hangovers is the dehydration factor; and that if every time you have an alcoholic beverage and then a glass of water, you won’t have room for so much of the alcoholic beverage.

The scientific reasons for hangovers are interesting. We have an enzyme, called dehydrogenase, in our livers that breaks down the alcohol we put into our system.



The alcohol blocks that enzyme and leads to dehydration. That can lead to a headache, body aches, and your mouth feeling like you ate cotton with something disgusting on it. Some alcoholic drinks are harder on our bodies than others. As your body breaks alcohol it produces lactic acid and other by products that impeded the production of sugar (glucose) and electrolytes (salts and minerals), which keep your body functioning properly, and without it makes you feel weak and sort of woozy when you get hung over. Gatorade and sports drinks can help with that.

Colorless beverages like vodka and gin are easier on your body than spirits like whiskey and red wine. The alcohol also irritates your “guts,” so food in your stomach helps to ease the pain. Although we will give you some “fiery” solutions, it is suggested that something on the bland side might be easier to take.

Now that you know why you feel so bad, what can you do to help?



Pain relievers are the first things, perhaps the least “urban myth” solution. In fact, taking two Ibuprofen with a large glass of water or orange juice before bed is a good idea. The alcohol has already done a number on your liver, so Ibuprofen is the best choice, because aspirin and acetaminophen (Tylenol and Excedrin) hurt your liver when mixed with alcohol.

Always, when taking pain relievers, it’s a good idea to eat something with it, or at least drink a big glass of water or milk to help cushion the stomach lining. B and C vitamins can also be a good idea, if you feel you can handle that with or without the Ibuprofen. The water and milk will also help with the dehydration and the milk will soothe your stomach.

So, now to the “folk” remedies:

– A popular one here is the greasy burger and milkshake cure. You get protein from the meat and milk, some calcium to calm your tummy; the bread and grease coat your stomach.

– Water helps.

– Coffee, of course, but can dehydrate you more.

– Coke, the sugar and caffeine can revive you; the fizz helps your upset stomach.

– Vitamins B and C, which we’ve already mentioned. Fruit juice is a good choice.

– Bananas are good for potassium, fructose, and magnesium to help your throbbing blood vessels. I also read that bananas also have a natural antacid. What about a banana, peanut butter and honey sandwich?

– Some soups are also cited as good “medicine”. Clam chowder (New England style) for its thick calcium base and good hearty potatoes sounds good to me. I found a soup from New Orleans recommended on a couple of Web sites as a great hangover cure and went in search of the recipe. You really would want to make soups ahead though:

Yaka Mein Soup from New Orleans

1 jar beef bouillon

3 green onions chopped

3 seasoned pork chops, baked and chopped

8 drops soy sauce

12 cups water

4 boiled eggs {optional}

Spaghetti-type noodles, cooked

In medium to large stock pot, add all 25 beef bouillon cubes in water; bring to a boil, add pork chops and noodles. Reduce heat, add soy sauce simmer for at least 25 to 30 minutes, add 1 boiled egg per serving and garnish with chopped green onion.

This recipe can be personalized a lot to suit your tastes I would guess. Serves 4.

Korean Hangover cure

Yook Gae Jahng

12 oz. – 1 lb. beef brisket

Beef bones for stock

8 – 10 cups water

5 – 6 green onions

1 cup cooked dahng-myun (transparent noodles)

2 – 3 cloves garlic, minced

2 – 3 tablespoons koh-choo-jahng (red pepper paste)

1 – 2 tablespoons koh-choo-kah-roo (red pepper powder)

1 – 2 teaspoons salt

1 teaspoon black pepper

1 tablespoon sesame oil

1 tablespoon soy sauce

1 – 2 tablespoons sesame seeds

Wash meat and soup bones. Place in large pot with water and bring to boil. Turn down heat and simmer ~2 hours, skimming foam and fat, until beef is tender.

Remove meat from broth, cool, then cut and shred meat into ~3 in. long strips

Wash and cut green onions into 3 in. long pieces and

Mix together garlic, hot pepper paste, chili pepper powder, salt, black pepper, sesame oil, soy sauce, and sesame seeds into paste.

Combine paste with shredded beef and return to broth with green onion pieces

Bring broth with beef, green onions, and noodles back to boil, then serve hot.

Adding a big scoop of rice into the soup bowl when serving makes it a perfect regular meal, too.

Easy Creamy Green Chili soup

1 tablespoon butter

1/2 cup finely diced onion

1 teaspoon minced garlic

1/2 cup chopped fresh green chile peppers

1 (5 ounce) can chunk chicken

1 1/2 teaspoons ground cumin

1 (10.75 ounce) can condensed cream of chicken soup

1 1/4 cups half-and-half cream

1 cup shredded Cheddar cheese

1/4 cup sour cream

Melt butter in a large saucepan over medium-high heat. Saute onion until transparent. Stir in the garlic, green chiles, chicken meat, and cumin. Cook for one minute to blend the flavors. Stir in the cream of chicken soup and half-and-half. Cook until heated through, about 5 minutes. Ladle hot soup into bowls. Top with cheese and a dollop of sour cream. Serves 4.

– Last, in good conscience, I can’t recommend, because you’ve already drunk too much, is the proverbial “hair of the dog”, drink more. But don’t!


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