Why do you need a barrel of apples for a hangover?
If a person miscalculates their strength and overindulges in alcohol in the evening, a host of unpleasant sensations await them in the morning. Headache, nausea, weakness... They feel like dying, and for some reason, they crave sauerkraut.
Ever wondered why, after a heavy drinking session, a hungover body craves something special? Like pickle juice? Or a strong, pickled apple straight from the barrel?
Do you think this is a temporary quirk? Yes, it is. But no, it's not a quirk. This is your body trying to bring all its parameters back to normal.
Salting, pickling, and soaking are unique and effective preservation methods that have been around for centuries. These methods are used to ensure that foods retain their maximum properties over the winter.
Are soaked apples healthy? Of course! They're much healthier than fresh ones. Soaked apples have a higher ascorbic acid content. And to further enhance the benefits, some home cooks soak their apples with cranberries or viburnum.
Not only a hangover, but even a lingering cold can't withstand such a formidable opponent. A person who regularly eats soaked apples is resistant to infections of various origins. Apples from a barrel will also have an anti-inflammatory effect!
As for the anti-hangover effect of soaked apples, let's explain this effect from a scientific point of view.
After drinking alcohol, the balance of fluids in the body is disturbed.
Pickled apples contain beneficial enzymes. And the brine, whose main components are water, salt, and spices, produces natural acetic and lactic acids after fermentation.
Brine is rich in trace elements and vitamins. It has a gentle effect on the stomach and intestines, cleanses the blood of toxins, and relieves headaches.
So if you want to quickly recover from alcohol consumption, eat a soaked apple and wash it down with brine.
Remember that the brine must be natural. No vinegar, preservatives, or flavorings.
If you don't have any pickled apples on hand, you can replace them with sauerkraut or pickled cucumbers.
