by CLAIRE O'MAHONY
When it comes to hangovers, science is firm, if a little dull, on what to do the morning after the night before.
Regular imbibers know that the evidence-backed ways to counter the effects of excessive alcohol include lots of water combined with electrolyte supplements, buoyed by judicious use of painkillers.
However, hangover remedies from around the world indicate that there are more interesting ways to ease the pain. They may not be scientifically proven, but they might be worth a shot?
Popular in Russia, as well as Ukraine, Belarus, Estonia and Poland amongst other countries, this traditional drink is made from rye bread.
While classified as a non-alcoholic beverage, it can still be considered a mild ‘hair of the dog’ because its alcohol content can rank from approximately 0.5 to 1.5%.
The fizzy drink, popular since the Middle Ages, is produced by fermenting bread, with local ingredients often added, and it’s brimming with Vitamin B, which is leached from the body after drinking.
Revered not only in Ireland but in England and Scotland as having curative properties, its primary constituents are bacon and sausages, white and black pudding, eggs, grilled tomatoes and mushrooms.
The grease is purported to soak up the booze but the carb coma that follows after eating one certainly distracts from the pain.
At the milder side of the spectrum of hangover elixirs, a brew of herbal tea is popular in Ecuadorian as a post-party drink.
Oregano has medicinal as well as culinary uses, and is commonly used to treat upset stomachs.
The tea can be made by steeping one teaspoon of dried oregano leaves or teaspoons of fresh leaves in hot water, and then flavouring it with citrus or sweeteners.
As well as having digestive benefits, oregano tea is obviously hydrating and also has mild antiseptic properties.