HANGOVER TREATMENTS


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RED GINSENG
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After drinking, 220 ml.
This one’s got strong antioxidant potential, basically serving to clean up the leftovers from your less effective liquor cleaner-upper; CYP2E1, an enzyme in the P450 mixed-function oxidase system, in all your little smooth endoplasmic reticulumzzz. Stellar names regarding all, I know.
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KSS FORMULA
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Three grams of tangerine pith + six grams of ginger rhizome + brown sugar.  Grind it all down then boil in water for 45 min.
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5 hours before drinking
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DANDELION JUICE and tigers and bears. oh god.
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Before you drink.  220 ml, daily for seven days.  Sounds both delicious and practical.
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KOREAN PEAR JUICE
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That’s the browner, rounder one.
Before you drink, bout a cup.
This one increases alcohol dehydrogenase activity, the main enzyme keeping you alive during nights like this.
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Of note: you don’t see steak here.  Or ice cream, or any other sloppy shit. Plantene Pro V, little else.

Park, et al., (2009). Biological activities and chemical characteristics of Monascus-fermented Korean red ginseng. Journal of Life Science, 19, 1553–1561. ·  Lee et al. 2014. Red ginseng relieves the effects of alcohol consumption and hangover symptoms in healthy men: A randomized crossover study. Food and Function, 5, 528–534. ·  Takashi, et al. Clinical effectiveness of KSS formula, a traditional folk remedy for alcohol hangover symptoms. Takahashi M, Li W, Koike K, et al., J Nat Med. 2010;64(4):487-91. ·  Noh, et al. 2009. Effect of dandelion juice supplementation on alcohol-induced oxidative stress and hangover in healthy male college students. Journal of the Korean Society of Food Science and Nutrition, 38, 683-693. ·  Lee, et al. 2013 Effect of Korean pear (Pyruspyrifolia cv. Shingo) juice on hangover severity following alcohol consumption. Food and Chemical Toxicology, 58, 101–106. ·  Lee et al 2012 Effects and action mechanisms of Korean pear (Pyrus pyrifolia cv. Shingo) on alcohol detoxification. Phytotherapy Research, 26, 1753–1758. · * NOTES ON KSS: Pith = the white, bitter stuff lining the fruit, post-peeling. Traditionally termed, “Kitsuraku”. Rhizome = little horizontally splayed stemmy things.  Traditionally termed, “Shokyo”.


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