With the super bowl only a day away, hangover remedies are all over the internet. I don’t plan on having a hangover on Monday morning (wouldn’t tell ya if I did…) but research done at Thomas Jefferson University in Philadelphia caught my eye today. TJU researchers found that acetate, the final step in the alcohol metabolism chain, was the culprit in hangover headaches. And I quote Dr. Michael L. Oshinsky, director of preclinical research at the Jefferson Headache Center: “If you drink a small amount of alcohol, three or four hours later, drink some coffee,” he says. “If you take the caffeine at the same time as you drink, it will be gone when the acetate levels are high.” Eureka! We now have scientific proof that a cure exists.
This is all well and good, but when you’re in the middle of a 3rd and 10 situation with a few minutes on the clock, and scarfing down nachos and brew to ease that interminable time between the “hut” and the snap of the ball are you really thinking about the morning after? I think not, so research be darned (I’ll save the profanity for a missed field goal…), let’s talk about garlic.
I took an independent (and highly unscientific) survey of my co-workers to find out what their favorite hangover cures were. Other than one vote for “hair of the dog” (why prolong the agony), two foods came up winners: salsa and menudo. These dishes are packed with garlic and chiles, both of which contain many healthful properties that might help a hangover, but our personal research has yet to be proven. Do we care? Not really, because garlic and chiles come out way ahead of coffee/water in FLAVOR, and that’s the winning touchdown in our playbook.
Have a safe and sane Super Bowl filled with fun, food and designated drivers!
SUPER BOWL MONDAY SALSA CURE
4 ripe tomatoes – chopped
3 cloves or more Christopher Ranch California Garlic – finely chopped
4 or more green bunching onions – cleaned and thinly sliced including most of the green tops if tender (finely chopped red onion is also an option)
1 to 2 or more tablespoons nacho sliced jalapeños – chopped
1 ripe avocado – cut in small chunks (optional)
Salt and pepper to taste
Blend all and serve with favorite corn chips, in omelettes or on grilled meat, fish or poultry. The amount of garlic and chiles used are subject to personal taste depending on how hot or mild you prefer your salsa. Fresh, chopped jalapeños can be used but I like the flavor of the jarred nacho slices. Add fresh, chopped cilantro if desired.