Hangover Cure Green Drink

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Hangovers are horrible things to deal with. Especially if you have work the next day, maybe and important client meeting or even worse a long drive followed by a family get together.

Since invention of alcohol people have been looking for ways to sidestep the brutal symptoms of the morning after. Over the years many different cures have been put forward and thousands, if not millions have been tested.

A popular if scientific cure popular in Scotland is a fry up washed down by a glass bottle of Iron Bur. As sugar filled as that cure is, I prefer a more health focused approach.

Having been juicing every day for over a year, I have tried a few different hangover cure variations. The recipe above is by far my current favourite.

Let’s have a closer look at the health benefits of the ingredients –

Ginger

The traditional medical form of ginger historically was called Jamaica ginger; it was classified as a stimulant and carminative and used frequently for dyspepsia, gastroparesis, slow motility symptoms, constipation, andcolic. It was also frequently employed to disguise the taste of medicines.

Some studies indicate ginger may provide short-term relief of pregnancy-related nausea and vomiting. Studies are inconclusive about effects for other forms of nausea or in treating pain from rheumatoid arthritis, osteoarthritis, or joint and muscle injury. Side effects, mostly associated with powdered ginger, are gas, bloating, heartburn, and nausea.

Tea brewed from ginger is a common folk remedy for colds. Ginger ale and ginger beer are also drunk as stomach settlers in countries where the beverages are made.

Kale

Kale is very high in beta carotene, vitamin K, vitamin C, and rich in calcium. Kale is a source of two carotenoids, lutein and zeaxanthin. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties.

Boiling decreases the level of sulforaphane; however, steaming, microwaving, or stir frying does not result in significant loss. Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale has been found to contain a group of resins known as bile acid sequestrants, which have been shown to lower cholesterol and decrease absorption of dietary fat. Steaming significantly increases these bile acid binding properties.

Carrots

Carrots can be eaten in a variety of ways. Only 3 percent of the β-carotene in raw carrots is released during digestion: this can be improved to 39% by pulping, cooking and adding cooking oil. Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods. A well-known dish is carrots julienne. Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths.

The greens are edible as a leaf vegetable, but are only occasionally eaten by humans; some sources suggest that the greens contain toxic alkaloids. When used for this purpose, they are harvested young in high-density plantings, before significant root development, and typically used stir-fried, or in salads. Some people are allergic to carrots. In a 2010 study on the prevalence of food allergies in Europe, 3.6 percent of young adults showed some degree of sensitivity to carrots.] Because the major carrot allergen, the protein Dauc c 1.0104, is cross-reactive with homologues in birch pollen (Bet v 1) and mugwort pollen (Art v 1), most carrot allergy sufferers are also allergic to pollen from these plants.

In India carrots are used in a variety of ways, as salads or as vegetables added to spicy rice or dal dishes. A popular variation in north India is the Gajar Ka Halwa carrot dessert, which has carrots grated and cooked in milk until the whole mixture is solid, after which nuts and butter are added. Carrot salads are usually made with grated carrots with a seasoning of mustard seeds and green chillies popped in hot oil. Carrots can also be cut in thin strips and added to rice, can form part of a dish of mixed roast vegetables or can be blended with tamarind to make chutney.

Since the late 1980s, baby carrots or mini-carrots (carrots that have been peeled and cut into uniform cylinders) have been a popular ready-to-eat snack food available in many supermarkets. Carrots are puréed and used as baby food, dehydrated to make chips, flakes, and powder, and thinly sliced and deep-fried, like potato chips.

Comments

Randy Parsley says:

Looks pretty healthy even if you don't drink.

Ivabella Drawing Amazing says:

Haaa, seems like a healthy thing to try out

Tatiana Walker says:

Best remedy on hangover.

Steve Sleeper says:

i wish i knew about this back in my drinking days

sendpowercards says:

nutritionally sound… I LOVE ideas like this

Somer Nelson says:

This will come in use with the Holiday Hangovers!!

The Online Granny says:

Looks like a yummy drink. Think I 'll make one and leave out the hangover.

James G Rivera says:

I know some friends that could use this,

Cult Cases says:

Excellent juice, thanks for the share

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