Of the thousand and one alleged cures for a hangover, who would have guessed that after a night of hardcore drinking, all that stood in the way of healing an aching, throbbing body drenched in sweat, and a paralytic brain, was a bacon sandwich?
If scientists are correct, eating a bacon sandwich really does cure a hangover by boosting the level of amines which facilitates clear thinking.
Amines occur as a result of the breakdown of amino acids, and many neurotransmitters are amines, including epinephrine, norepinephrine, dopamine, serotonin, and histamine.
“Many drugs are designed to mimic or to interfere with the action of natural amine neurotransmitters, exemplified by the amine drugs.”
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.
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.”
As an interesting side note, even celebrity Chef Jamie Oliver confessed that when he’s hung-over, he eats bacon. “I wouldn’t normally go for fried stuff, but in the case of a hangover I recommend a double portion of eggs and bacon.”
Boss Hog with Bacon Today, points out that researchers were amazed to discover that not only did the actual consumption of the bacon sandwiches immediately helped to cure the hangover, but the mere act of just smelling the bacon cooking initiates the healing process even before the bacon enters the mouth.
Boss Hog also notes the body’s physiological reaction to smelling acids and sugars released into the air when cooking above 150 degrees centigrade is associated with “The Maillard Reaction” — first discovered by Louis Camille Maillard.
In this process, hundreds of different flavor compounds are created. As these compounds break down they form even more compounds exponentially, and each food has its own intrinsic set of flavor compounds.
Chemists actually create artificial flavors by mimicking the flavor compounds that result from the Maillard reaction.
It is the unique chemical reaction between amino acids and sugars in the Maillard Reaction that’s responsible for flavors in foods like roasted coffee, roasted meat, toast, biscuits, and the crust of brioche, cakes, and quick breads.
Hog reminds readers that a big part of the hangover experience is caused by dehydration. So be sure to drink plenty of water throughout the night and first thing upon rising in the morning.
“Most hangover symptoms fall in line with dehydration and lack of sleep. Sleep well, drink a tall glass of water before bed and eat a good breakfast when you wake up.”
Want to learn more about bacon? Click here to find our about the weirdest bacon products, to find great bacon recipes, and more health benefits of bacon.