Whilst studying the many health benefits of the Korean pear, researchers at Australia’s Commonwealth Scientific & Industrial Research Organization stumbled on a finding that wasn’t quite related to their original aim.
They discovered that consuming Asian pear juice (at least 220ml, to be exact) before drinking alcohol will lessen the effects of a hangover the next day.
But how is this different from other purported remedies (think chugging water, coffee, tomato juice or even more alcohol) apart from the fact that it’s something you take before rather than after your tipple?
Well, it’s scientifically proven for one — it appears that the “factors in Korean pears act on the key enzymes involved in alcohol metabolism, alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) to speed up alcohol metabolism and elimination or inhibition of alcohol absorption”.
FYI, this finding is strictly based on the Korean pear, more commonly called the nashi pear — the Asian variety that’s bigger, juicier and crunchier than its European counterpart. (In case you’re still confused, here’s a guide to pears you can refer to.)
Perhaps a juice stop is in order before you next hit your fave watering hole?