A Short But Sweet Hangover Cure

April 13, 2009 12:01 am Published by 4 Comments

hangover_dog_gazette

A new study was recently conducted that describes a new way to cure a hangover – bacon!

We love this study not just because of its lack of data and absence of cited sources, but also because of the resolute brevity with which the UK Telegraph saw fit to use when sharing it with the world. 

Unless our browser was broken, their entire article reads as follows:

A bacon sandwich really does cure a hangover – by boosting the level of amines which clear the head, scientists have found.

Bravo, scientists, wherever you are.

 

— Mr. B


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4 Comments

  • ChrisT says:

    Full article:

    A bacon sandwich really does cure a hangover – by boosting the level of amines which clear the head, scientists have found.

    Bacon sandwich really does cure a hangover
    The reaction between amino acids in the bacon and reducing sugars in the fat is what provides the bacon sandwich with its appeal.

    Researchers claim food also speeds up the metabolism helping the body get rid of the booze more quickly.

    Elin Roberts, of Newcastle University’s Centre for Life said: “Food doesn’t soak up the alcohol but it does increase your metabolism helping you deal with the after-effects of over indulgence. So food will often help you feel better.

    “Bread is high in carbohydrates and bacon is full of protein, which breaks down into amino acids. Your body needs these amino acids, so eating them will make you feel good.”

    Ms Roberts told The Mirror: “Bingeing on alcohol depletes neurotransmitters too, but bacon contains a high level of aminos which tops these up, giving you a clearer head.”

    Researchers also found a complex chemical interaction in the cooking of bacon produces the winning combination of taste and smell which is almost irresistible.

    The reaction between amino acids in the bacon and reducing sugars in the fat is what provides the sandwich with its appeal.

    Ms Roberts said: “The smell of sizzling bacon in a pan is enough to tempt even the staunchest of vegetarians. There’s something deeper going on inside. It’s not just the idea of a tasty snack. There is some complex chemistry going on.

    “Meat is made of mostly protein and water. Inside the protein, it’s made up of building blocks we call amino acids. But also, you need some fat. Anyone who’s been on a diet knows if you take all the fat from the meat, it just doesn’t taste the same. We need some of the fat to give it the flavour.”

    She explained that the reaction released hundreds of smells and flavours but it is the smell which reels in the eater. “Smell and taste are really closely linked,” she said. “If we couldn’t smell then taste wouldn’t be the same.”

  • Mike Kirsch says:

    @chris T – Thanks for digging up the full story. I was sure there had to be more!

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