There are dozens of diets that promise better nutrition and rapid weight loss. But the simplest way to improve your health is to make like Kermit & go green.
By: Jenna Blumenfeld, New Hope Network
They take a little effort to crack open, but pistachios are worth it, as they contain the important brain nutrient vitamin B6 and 18 percent of your daily requirement of thiamine (vitamin B1). Try adding chopped pistachios to chocolate desserts—brownies, ice cream or tarts for color, crunch, flavor and nutrients.
Use in a recipe: Warm Pistachio, Chicken, and Hearts of Palm Salad
Full of zinc, antioxidant phytonutrients and protein, pumpkin seeds (sometimes called pepitas when they are out of their shells) have a nice crunch and a soft, chewy inside. Try roasting raw pepitas with olive oil, salt, ground coriander and pepper for an easy snack.
Use in a recipe: Pumpkin Spice Trail Bars
These large, leafy greens are loaded with important vitamins and minerals, including vitamin A, folate and vitamin K—a nutrient important for blood and bone health. Try sautéing chopped collards with diced onion, garlic and bacon for a simple side.
Use in a recipe: Quick Collards Sauté
Add a handful of raw spinach to salads, soups and smoothies, and you’ll earn an extra dose of vitamins A, C, K and E, as well as minerals vital to muscle function, such as potassium and magnesium.
Use in a recipe: Spinach-Goji Berry Waldorf Salad
Seaweed contains lots of protein and is one of the few non-animal sources of B12, making it an excellent food for vegetarians. Theory has it that it’s great for weight loss, too. Wakame is a type of brown seaweed of ten used as a flavoring in soups and salads. A brownish pigment in wakame, fucoxanthin, promotes weight loss. That’s what scientists concluded when obese rats lost 5 to 10 percent of their body weight when fucoxanthin was added to their diet.
Use in a recipe: Seaweed Salad with Bean Sprouts and Tofu
Asparagus is a source of the soluble fiber inulin, which can suppress your appetite. There’s also an array of B vitamins in this popular vegetable, including B1, B2, B3 and B6. It also encourages digestive health and contains vitamin K, which acts as a natural diuretic.
Use in a recipe: Roasted Asparagus with Creamy Dill-Chervil Sauce
Creamy, packed with potassium and folate, and delicious on toast, this tropical fruit is a great way to add more healthy monounsaturated fats to your diet, which may lower harmful levels of cholesterol. For a simple riff on guacamole, try mashing an avocado with salt, pepper, hot sauce and a squeeze of lime.
Use in a recipe: Wild Salmon with Wasabi-Avocado Sauce
Green bell pepper
If you’re tired of eating oranges for a heavy dose of vitamin C, look to green bell peppers, which provide almost 120 milligrams of vitamin C in one cup (chopped). That’s well above the recommended 75 to 90 milligrams. Plus, you’ll be getting 2.5 grams of fiber.
Use in a recipe: Sweet Pepper and Black Bean Salad
A half cup of edamame provides almost 8 grams of protein, which helps to stave off hunger. It’s a great staple of a low-calorie diet with only 95 calories per half cup.
Use in a recipe: Watercress, Edamame, and Fennel Salad
New research suggests that anthocyanins, the nutrients that give the corn its lovely blue color, may also help protect against metabolic syndrome, cardiovascular disease, diabetes and cancer.
By: Shara Rutberg, New Hope Network
Blue corn has been popping up as an ingredient everywhere from tortilla chips to breakfast cereal. Intriguing new research suggests that anthocyanins, the nutrients that give the corn its lovely blue color, may also help protect against metabolic syndrome, cardiovascular disease, diabetes and cancer. The study raises interest in using blue maize as a component of functional foods and nutraceuticals, foods that contain a medicinal benefit.
The study was published in the Journal of Medicinal Food. Researchers from Universidad Veracruzana, Instituto Tecnologico de Veracruz and Unidad Oaxaca/Calle Hornos in Mexico, fed rats a high-sugar, high-cholesterol diet. The group of rats that also ate blue maize extract had a significantly smaller increase in abdominal fat compared to rats that didn’t get the blue maize extract. The rodents that were given the blue maize also showed significant improvement in systolic blood pressure, high density lipoprotein cholesterol and triglyceride levels, compared to the rats that didn’t get the extract.
“Anti-obesity food materials are always in demand, and this study brings out not only the importance of blue maize in controlling adipocity, but also the potential role of cholesterol in the development of obesity,” Journal of Medicinal Food Editor-in-Chief Sampath Parthasarathy, MBA, PhD, Florida Hospital chair in cardiovascular sciences and interim associate dean, College of Medicine, University of Central Florida, said in the publisher’s release about the study.
Apparently, the Hopi people were way ahead of the scientific curve. In their tradition, blue corn represents a long life. Hopi men ate blue corn before leaving on long journeys, believing it gave them great strength.
There are too many people living with digestive problems today. I have seen so many different types of medication commercials playing over and over to encourage us, the consumers, to buy one product over another, for one type of digestive symptom or another. Digestive relief is not something I have personally had the opportunity to experience, compliments of the Functional Gastrointestinal and Motility Disorders (FGIMDs) I live with, but I continue to search for answers and help. On my quest to find natural ways to feel better, I began to meet a growing number of people who also have digestive issues with no or few answers. FGIMDs include, but are absolutely not limited to, IBS, Gastroparesis, Colonic Inertia, Esophageal Dysphagia, Intestinal Dysmotility, and Intestinal Pseudo Obstruction Disorder.
Gastroparesis (stomach), Esophageal Dysphagia (esophagus), Colonic Inertia (colon), Small Intestinal Dysmotility (small intestine). Within the name of each of these particular diagnoses, is the location of the problem within the gastrointestinal tract. Chances are, if one part of the digestive tract is not working from one of these problems, other parts may not be working properly either. If you are diagnosed with one of these illnesses, please spend some time reading and familiarizing yourself with the other illnesses mentioned in the first sentence of this particular paragraph. Too many times I have met people who have multiple GI problems noted above. Living with any one of these digestive problems can lead to a very difficult life. At the very least, you will need a gastroenterologist who is educated about this particular group of GI and motility disorders.
There are multiple reasons someone may have one or more of these digestive diseases/disorders/illnesses. These three terms are often used interchangeably. An illness can cause one of these GI problems to begin, a surgery, an autoimmune problem, a connective tissue disorder, diabetes, and even idiopathic (of unknown origin). Our digestive tract, when messed up, can completely mess up plans we have for life. If we cannot eat, we cannot function. If we cannot go to the bathroom, we cannot function. Our digestive system gives us the nutrients and hydration, while clearing out the toxic waste that can poison us, allowing our bodies to function. In essence, our digestive systems control our lives.
Think about it. You are feeling great, having fun with friends, eating, drinking, laughing, and then out of nowhere, your stomach starts to hurt and feel queezy. You start to break out in a sweat from the pain that begins to consume your entire stomach and abdomen. And even though you haven’t been drinking alcohol, you begin to feel dizzy, as if you are going to pass out, in front of all of your friends, family, and strangers. Your ears start to ring and you cannot hear anything clearly. The only thing you can think of at this point is getting to your bed, and something to throw up in. Now, imagine this is your daily life, minus the ability to go out, minus the ability to eat and drink, and add in a tube that may be shoved through your abdominal wall into your intestine, or an iv placed in a main vessel to the heart that does not get removed, in order to allow nutrition from a different source to enter your body so that you do not die. Many more people than you might think are living this way. I am one of those people.
From the time I was a child, I cried about the terrible pain in my stomach. During one point in my teenage years, I had to eat baby food to try to reduce some of the pain in my stomach. So often my stomach felt like it was going to rupture. During my twenties and thirties I tried to find doctors who would listen to me. Everyone said I looked great and that I was depressed or anxious. I was not depressed, I was furious that no one would listen. My colon perforated in 2008, poisoned my body, and was completely removed. It wasn’t until 2013, when I met Dr. Clair Francomano, that I found out what was going on with my body. It was amazing to have someone acknowledge everything I was feeling, and then tell me what was actually happening. I was born with Ehlers-Danlos, which created the majority of the other health problems.
One day we will have a cure for these illnesses. Until then, we need to turn to one another, be understanding, and help one another through. God Bless!!
I do a lot of traveling. Planes, trains and automobiles isn’t just a film I’ve watched, it’s my way of life. As the host of Wellness 101, and the director of my newly released film “WALKING WHILE BLACK: L.O.V.E. Is The Answer,” I’m on the road constantly, either filming, promoting or scouting stories (along with the constant need to raise funds to pay for all this work!). It’s a high-stress lifestyle, so I have to make sure I’m on top of my game to turn that stress into useable energy and not let it zap my energy and negatively affect my immune system.
For most of the past two years, I’ve been recovering from a blown achilles tendon and related back and other issues that came from that imbalance. I’m now back to walking pain-free so my mobility is freeing up a whole new world of possibilities that were on hold for awhile. The stress, while I tried to manage it properly, did take its toll at times. I’m working off some pounds that I put on during this period of painful time — about 20 of them, to be exact. Yes, something had to give. It happens to the best of us.
One of the things I am very careful about when traveling to to be aware of the added stress on my immune system and my energy levels. I limit my alcohol intake, I nap on flights and even sometimes in a car (when I’m not the driver, of course), and I make sure to watch what I eat even more than normal. I make sure to stick to a high energy, high vitamin C, high 0mega-3 menu that keeps me going strong and fights off illness. In addition to foods that are going to support my efforts, I’ll also carry chewable Airborne tablets and pop a couple of those every few hours. Staying hydrated is especially important, and super-important when flying. I’m the guy that asks the flight attendant for an unopened can of water every hour of a flight.
I’ll be at the Expo West in a few weeks and I plan on sharing with you some of the great things I find there that can help you stay energized in ways that do not result in jittery highs and crashing lows. Stay tuned and STAY ENERGIZED!
Research explores how flavonols in cranberries repel bacteria.
By Shara Rutberg, New Hope Network
Researchers have used super-high resolute atomic force microscopes to reveal how a compound in cranberries helps block bacterial infections and may be key to developing strategies to protect us against superbugs.
“With the emergence of new superbugs that are resistant to current antibiotics, our hope is to better understand the mechanisms of bacterial infection so we can identify potential new antibiotic drug targets,” Terri Camesano, PhD, professor of chemical engineering at Worcester Polytechnic Institute and co-author of the study, said in a release.
Drug-resistant bacteria infect at least two million Americans every year, according to the CDC. To infect people, the bacteria first must be able to stick to their host and gather in a big enough crowd to form a biofilm. In researching how cranberry juice helps prevent urinary tract infections, scientists at the Worcester Polytechnic Institute and the University of Massachusetts Dartmouth found that the flavonols in cranberries slash the sticking ability of E. coli. The flavonols reduced the bacteria’s ability to adhere “to almost zero,” says Camesano in a video clip about the research. This effect could be key to developing alternative antibacterial treatments, the authors wrote in an article about the research published in the journal Food & Function.
They concluded: “These compounds should be further explored, both individually and in combination for their antimicrobial properties against various bacterial diseases [to] give us a therapeutic edge against ‘superbugs.'”
Resveratrol may help strengthen the blood brain barrier to defend against molecules that cause inflammation, recent research says.
By Shara Rutberg, New Hope Network
Resveratrol, a compound found in red wine, dark chocolate and blackberries, appears to boost the brain’s defense against Alzheimer’s, according to new information gleaned from a 2015 study and published in the journal Neurology. Georgetown University researchers presented the findings at the Alzheimer’s Association International Conference 2016 in July.
“These findings suggest that resveratrol imposes a kind of crowd control at the border of the brain. The agent seems to shut out unwanted immune molecules that can exacerbate brain inflammation and kill neurons,” neurologist Charbel Moussa, MD, PhD, scientific and clinical research director of the Georgetown University Medical Center Translational Neurotherapeutics Program said in a university release. “These are very exciting findings because it shows that resveratrol engages the brain in a measurable way, and that the immune response to Alzheimer’s disease comes, in part, from outside the brain.”
The inflammation that damages the brains of people with Alzheimer’s is believed to be a reaction of the buildup of abnormal proteins that harm neurons. Researchers have believed that the inflammation that worsens the disease came from immune cells that were already in the brain. But this study suggests that some of the immune molecules that can cause inflammation in the blood can enter the brain through a leaky blood-brain barrier. It’s this barrier that resveratrol may help strengthen.
“These new findings are exciting because they increase our understanding of how resveratrol may be clinically beneficial to individuals with Alzheimer’s disease. In particular, they point to the important role of inflammation in the disease, and the potent anti-inflammatory effects of resveratrol,” study leader R. Scott Turner, MD, PhD, director of GUMC’s Memory Disorders Program and co-director of the Translational Neurotherapeutics Program, said in the release.
While resveratrol warrants further testing, it’s not likely to be a solo treatment for Alzheimer’s, said the researchers. It doesn’t defend the brain against tau, a protein aggregate involved in the disease, so a successful treatment would likely combine resveratrol with an agent that targets that protein.
The author of a new book on consolidation in the food industry explains the pros and cons of increased M&A activity
By Rachel Cernansky, New Hope Network
Michigan State University community, food and agriculture professor Phil Howard studies and teaches changes and trends in food systems around the world. His most recent book, Concentration and Power in the Food System: Who Controls What We Eat?, focuses on how consolidated much of the food industry has become, noting that at almost every key stage of the food system, four firms control at least 40 percent of the market, ultimately allowing them to drive up prices and reduce innovation.
Below is an edited interview with Howard about this trend, some of the impacts it has had on the environment and health and some of the pushback that is also growing in response.
Consolidation has been occurring in the food industry for a long time. Can you talk about the trend encroaching on the natural foods industry in particular?
Phil Howard: There are some pros to the big firms getting involved in the organic industry, particularly those that have maintained a commitment to organic food. They have to comply with the national organic standards, and those standards are constantly changing, but on the production side, for crops, they’ve been pretty stable. The influence these brands may have over standards going forward is concerning—or even if standards don’t change, (companies) source from all over the world and there’s often pressure to reduce the prices they pay farmers. Those are just a few examples of things people are worried about with these changes.
Still, there are actions some of these firms, with their size, can take that would make a big difference. If some of these firms did a better job, for example—particularly the big farms—of sourcing organic seed, then they would see a big shift in the organic industry. But there are loopholes that allow firms to make an effort to source organic seed and if they can’t get it, they can go back to conventional.
The issues you describe seem so massive and thus, in a way, inevitable. Do you see a path for reversing course?
PH: The guy who wrote The Consumer Trap, Michael Dawson, had a great way to answer this. He said the support for the current food system is a mile wide, but an inch deep. Firms are aware of how quickly things can change. That’s why they’re so quick to try to suppress these smaller, independent brands—and if it doesn’t work, they buy them up. And the globe is increasingly networked. When alternatives do pop up and are successful, they grow pretty quickly.
One of the most inspiring things is the seed library movement. Even though several states have tried to shut that down, people are sharing and exchanging seeds, and returning them to a public library.
In the book, you lay out a number of examples of concentrated power—can you point to some industries where this trend is most prominent?
PH: The beer industry is getting close to being just one firm globally. In the U.S., they have some competition. But in beer, you have this market where they’re getting bigger and bigger because that’s the only way to grow. They’re not increasing sales in industrial countries, and they’re facing competition from craft brewers, so they’re trying to increase their power in other ways. They have to cannibalize each other. AB InBev has succeeded in acquiring its second largest competitor in the global beer industry, SABMiller, although it has sold off some brands, particularly in the U.S., in order to comply with antitrust regulations.
The global seed/agricultural chemical industry may become even more concentrated if any of three announced moves are approved by regulators: ChemChina acquiring Syngenta; DuPont and Dow merging; and Bayer acquiring Monsanto. In both of these industries, consumers are likely to see higher prices, less innovation and fewer choices from the remaining firms.
Do you see any silver linings within this trend toward consolidation?
PH: The bad side is these firms are getting bigger, but the good side is more people are becoming aware.
The interesting thing about these firms (is that) they’re interested in power, but because of that they’re able to be pressured by people’s demand that they implement their values. So we’re seeing not just an increase in organic, but changing practices around livestock. There have been shifts in chicken production, for example, as a result of this consumer pressure. Tyson has announced it is phasing out antibiotics commonly used for humans by this year, but pressure came from a key customer, McDonald’s, which previously announced it would be phasing it out by the same date.
There are a lot of signs of hope in that way—people are realizing their power and getting companies to change their practices in more positive ways.
Do you have any other messages for readers in the natural foods business?
PH: I don’t know if it needs to be said, but I talk about how often businesses, when they sell to a larger parent company, will issue a statement about how they’re not selling out—they’re buying in. That’s very common, but it’s also very common for some of the founders of those firms to be disillusioned after a few years, whether it’s because they’re forced out or the values they tried to establish get erased at the bigger firms.
There are some independent companies that refuse to be bought out. I have a list on my site of some of the biggest companies that remain independent. I’ve had people contact me saying, ‘We want to be on your charts.’ Some have recently fallen off—Applegate and So Delicious, for example. But the ones that have stayed have really impressed me that they’ve said no. It would be pretty easy to go under at first when some of the biggest firms are competing against you.
Nuts’ healthy powers may lie in their relationship with inflammation, according to new research.
By Shara Rutberg, New Hope Network
Previous research has suggested that people who eat more nuts are healthier than people who don’t eat nuts. Now researchers may have cracked the mystery around why this is. Nuts’ healthy powers may lie in their relationship with inflammation—the root of just about all evils when it comes to health.
In a recent study that appeared in the American Journal of Clinical Nutrition, researchers from Brigham and Women’s Hospital found that people who ate more nuts had lower levels of biomarkers of inflammation. “Population studies have consistently supported a protective role of nuts against cardiometabolic disorders such as cardiovascular disease and type 2 diabetes, and we know that inflammation is a key process in the development of these diseases,” corresponding author Ying Bao, MD, ScD, an epidemiologist at BWH, said in a university release. “Our new work suggests that nuts may exert their beneficial effects in part by reducing systemic inflammation.”
For the study, Bao and her team performed a cross-sectional analysis of data from the Nurses’ Health Study, which includes more than 120,000 female registered nurses, and from the Health Professionals Follow-Up Study, which includes more than 50,000 male health professionals. The team assessed diet with questionnaires and looked at the levels of certain telltale proteins in blood samples collected from the study participants. They measured three well-established biomarkers of inflammation: C-reactive protein (CRP), interleukin 6 (IL6) and tumor necrosis factor receptor 2 (TNFR2).
Subjects who ate five or more servings of nuts per week had lower levels of CRP and IL6 than those who never or almost never ate nuts. Things were even better for people who swapped three servings of meat, eggs or refined grains each week for nuts; they had had significantly lower levels of CRP and IL6.
What is it about nuts that helps tames inflammation? Scientists aren’t sure yet. Bao and her colleagues say they hope to isolate different components in the food in future trials.
By Organic Facts
Whether it is a birthday party, a wedding reception, a random Tuesday evening that gets out of hand, or your bi-monthly way of blowing off steam with your friends, nearly everyone has had “one of those nights” where they drank a bit too much alcohol. At the time, it may seem like a good idea to finish your night of Mexican food, beer and tequila with a few martinis and a shot of whiskey, but by the next morning, you may regret your choice. The dreaded hangovers will have set in.
Hangovers can range from mild fatigue, decreased cognitive function, and a slight ache in your temples to a savage migraine, furiously upset stomach, nausea, light sensitivity, dizziness, exhaustion, muscle aches, inability to eat, get out of bed, or think clearly. Obviously, the severity of your hangover depends on a number of factors, including the amount and type of alcohol and food you consumed, how much water you drank, your body’s general health, your weight, your metabolic speed, the functionality of your liver, and a wide range of other contributing factors
When you are suffering from a particularly vicious hangover, it is difficult to concentrate on anything besides getting rid of the pain and discomfort, and since alcohol is consumed in every continent and by almost every cultural group, this problem has thousands of supposed solutions. Many of the home remedies that people suggest may sound quite strange, and many of them are absolutely useless. However, there are a number of well-documented and proven home remedies for eliminating your post-drinking consequence. Below, we explain a number of these remedies, and why they are so effective.
The most effective remedies for hangovers are quite obvious…drink in moderation so your body is not filled with the excess toxins that affect your other bodily processes. Your body can metabolize and eliminate the toxins, but it takes time, so when an unusually large amount of alcohol is in the body, your system becomes overwhelmed, and a hangover occurs. Therefore, the second solution besides moderation is time, because eventually, no matter how bad a hangover is, it will go away. That being said, you are reading this because sometimes, moderation and time are not satisfactory solutions, and you need something a little more effective.
Eat A Banana: As simple as it sounds, this potassium-packed fruit may just be your best friend on those painful mornings after drinking. Excess alcohol stimulates you to urinate, which means that you are draining your body not only of liquids, but also essential nutrients like potassium. Potassium provides you with energy and lowers blood pressure, which can exacerbate pounding headaches. Also, with increased oxygenation and easier blood flow around the body, toxins can be eliminated faster, and your fuzzy thought processes will clear up as your brain gets the essential nutrients and oxygen that it needs to function.
Ginger: One of the most debilitating parts of a hangover are the nausea and vomiting. This is not only unpleasant, but also very bad for your throat, gums, and teeth, since much of the vomit will be acidic and full of stomach bile. To reduce nausea and vomiting, ginger has been used for thousands of years, initially as a solution for seasickness. Therefore ginger ale or brewing a pot of ginger tea can do wonders for easing your upset stomach and reducing the sensation of nausea or the chances of making another run for the bathroom.
Kombucha: You don’t necessarily lose all the vitamins and nutrients in your body when you drink, but repairing damage to your liver and detoxifying the body does drain your systems of their essential elements. Therefore, a vitamin-packed supplement like kombucha is a perfect way to get back to normal and on your feet. Kombucha can be purchased at health food stores, but if you plan ahead for a big night of drinking, you can even make it at home. It is actually a fermented version of sweetened tea that contains various yeast cultures and bacteria that have a strong, positive influence on the body. You place a kombucha mushroom in a sugary black, white, or green tea in a large container and let it ferment for a week or two. Be sure that it is sealed well, to prevent the development of mold or other bacteria that you don’t want. When the culture begins to grow, you can separate off the layers and place it in new containers for further development for future hangovers. You can repeat this process indefinitely. Kombucha is packed with acetic acid, butyric acid, B-vitamins, glucuronic acid (liver detoxifier), lactic acid, malic acid, and oxalic acid. This massive compilation of beneficial acids being put back into your body can help you feel better very quickly, and boost the repair from any damage you may have done in your bout of drinking.
Chicken Soup: This has long been used as a solution for people who aren’t feeling well, because it is easy on the stomach, yet filling. However, a better solution is to make your own chicken or beef stock out of high-quality chicken or beef (which the cans and cartons of chicken stock do NOT contain), mix in some vegetables and sea salt and let it simmer. It usually takes 4-6 hours to make a truly good chicken stock, so it is a good way to prepare for a hangover and plan ahead. This will be ripe with necessary vitamins and nutrients from the veggies and chicken that will reorient your systems and balance the nutrients in your body.
Hot Toddy (Non-Alcoholic): Although now this beverage has developed a reputation for including alcohol, the original drink was hot water, honey, and lemons. Any sugar you consume on the day after a hangover should be fructose, rather than sucrose, which is found in white sugar. Honey is a perfect source of fructose, and it metabolizes the toxins from alcohol much quicker than sucrose does. Therefore, the lemons act as antioxidants to eliminate toxins from the body, the water replenishes your decreased fluids, and the fructose neutralizes the toxins as it is absorbed into the body. All together, it makes for one effective remedy!
Water: This might be an obvious one, but drinking water is the best way to prevent and treat a hangover. It is recommended to drink at least two glasses of water when going to bed after drinking excessively, but if you can’t make it to the sink the night before, make sure you are consistently drinking water during the hangover. Alcohol has a serious dehydrating effect on the body, not to mention the excessive urination which has also dried the body out. Your hangover symptoms will fade much faster with 5 or 6 glasses of water flowing through your body, moving the toxins along, and flushing them out of the body.
Natural Juices: Despite the fact that alcohol has a lot of sugar in it, by the time the hangover has hit, that sugar will have been used up. Along with water, be sure to drink some freshly-squeezed juice, which will resupply your body with sugar, antioxidants, and natural electrolytes like those found in sports drinks. If you stomach is upset, avoid highly acidic fruits like oranges, and go for apple juice instead. You want to put vitamin B and C back in your body, so fruit juice like tangerine, grapefruit, guava, or even strawberry juice is perfect. Smoothies also work great if you don’t want to go through the trouble of squeezing fruit juice when your head is pounding!
Eat Healthy: It may be comforting to eat junk food and pizza the night after a serious binge of drinking, but that is not going to help you feel better faster. With the exception of some simple sugars from fruit or honey, don’t indulge in sugar-rich foods. You should eat fresh vegetables and high-protein foods, as well as healthy fats. High protein-foods like eggs are also common cures for hangovers for this reason.Most importantly, and what many people forget, eat cultured food, meaning food that is grown using bacterial cultures like yogurt, pickles, sauerkraut, kefir, and kombucha. The beneficial bacteria that remain in this food will greatly increase your chances of feeling better faster, and get your stomach back to its natural comfort levels.
Other Options: In terms of home remedies, you are somewhat limited by your willingness to cook something, or to go buy groceries or beverages. There are a number of beneficial supplements and tablets you can take, most notably liver tablets, and B vitamin supplements. Things like sources of vitamin-C, honey, tea, and water should be relatively easy to access at home, but if you are fresh out of good supplies at home and want fast relief, a health food store for some dietary supplements is always an option.
A Few Words of Caution: The occasional hangover is okay, but don’t forget that alcohol can have long-term and serious effects on your health in a wide variety of ways, including alcoholism, liver cirrhosis, cancer, premature aging, and cognitive malfunction, not to mention the potentially harmful effects that frequent overindulgence in alcohol can have on your personal and professional life. Also, a common suggestion for treatment of a hangover is to have another drink; while this does provide temporary relief, it is only extending the problem, and further robbing your body of nutrients and hydration that it desperately needs. Have fun and drink responsibly. Never drink and drive.
However, as mentioned, life happens, and with it comes hangovers. Now you know a few ways to get back on your feet.