Causes of a hangover will give you an insight to drink alcohol moderately and responsibly as it can cause serious consequences when consumed in  excess quantities.

Alcohol is mainly composed of ethanol, that when ingested in the human body causes a condition known as diuresis and this explains causes of a hangover.

In this condition the organism losses body fluids through excessive urination.

In severe cases the patient may also loose body electrolytes due to vomiting and diarrhea, and he may require intravenous administration of electrolytes and other medicines.

The individual suffers from headaches , fatigues and dry mouth symptoms which indicate that he is having dehydration.

Thus understanding causes of a hangover and dehydration will explain why it is important to consume  excessive fluids including water and orange juice , that are found to be effective in curing  a hangover.

Symptoms of a hangover

It is a well known fact that today May adolescents are getting addicted to alcoholism and drug abuse and they are well aware of the symptoms of a hangover.

There are many youngsters who drink as they are unable to deal with depression while there are some others who indulge in drinking alcohol just to keep up with their peers.

Today there is a growing trend as many people are dealing with symptoms of a hangover.

Some of the major symptoms of hangover include headache that is associated with irritability.

In severe cases the symptoms of hangover include nausea and fatigue.

The main reason for these symptoms is due to ethanol that is present in alcohol and when ingested in the human body it may lead to excessive urination.

Thus body fluids are lost and lead to general symptoms associated with dehydration like fatigue and dryness of mouth.

In severe cases there is diarrhea and vomiting associated with the symptoms of  a hangover.

If your friend has been drinking late in the night and seems all groggy in the morning, then you can help her with some of the best remedies that are available on hangover wiki.

Hangover wiki as it is popularly known is an article available on the online encyclopedia, that all information you need to know about a hangover.

One can easily logon to the website by entering the words hangover in the search window of the encyclopedia.

According to hangover wiki, when one has been drinking late in the night, he will be showing various symptoms like fatigue, headache, vomiting and diarrhea that are also associated with excessive urination and instability in cognition.

Some of the time tested and proven remedies include consumption of food with eggs and water.

According to hangover wiki, in severe cases, where the patient has become extremely dehydrated, the doctor may also recommend rehydration through the intravenous supply of electrolytes, prostaglandin inhibitors and vitamin B6.

Cereals form the bulk of diet and contribute >70% and >50% of daily calories and protein intake; respectively. In general, cereals are rich sources of energy (350 cal) proteins (12 gm; except rice), Vitamin B complex and minerals. However, cereal proteins are deficient in lysine.

Rice is the staple food for over half of the world population. Although it contains less protein (7 gm %) than other cereals, rice protein is of better quality due to higher lysine content. Milling and cooking with excessive water significantly reduces its Vitamin B complex content (present in its outer coating) which may be avoided by promoting the use of un-husked or parboiled rice. Thiamine deficiency like Ben-ben is more common in rice-staple population.

Parboiling is a process to preserve the nutritive value of rice by moving its vitamin content from outer coating to inner endosperm, It involves soaking the un-husked rice in hot water (65-70°) for 3-4 hours, followed by steaming for 5-10 minutes, before drying and storing/milling.

Wheat, the second commonest staple cereal, is deficient in lysine and threonine. Whole grain wheat flour (Aata) is more nutritious than white flour (maida) due to loss of Vitamin B content during milling.

Maize ranks third in world cereal consumption. Apart from lysine it is also deficient in trytophan – a niacin precursor, and pellagra is common in maize-staple population. Some strains of maize also contain excess leucine that interferes with conversion of tryptophan to niacin in body.

Millets are smaller grains like thwar (sorghum), Bajra (pearl millet), Ragi etc, with caloric and protein value equal to cereals i.e. — 350 cal and 10-12gm of proteins (except Ragi). Millet proteins are deficient in lysine and threonine.

Ragi, low-cost popular millet provides lesser calories (325 cal) and proteins (7 gm), but is a very rich source of calcium.

Pulses or Legumes include Grams like Bengal-gram (Chana), green-gram (Moong), red-gram (Arher) and black-gram (Ural) and Beans like Soya bean and pea.

All grams provide -. 350 cal (equal to cereals), apart from proteins, Vitamin B complex and minerals. Pulses are very rich sources of proteins (20-25 gm) in vegetarian diet, often termed as poor man’s meat. Nutritive value of Indian foods of pulses may be further enhanced by ‘Gennination’ that increases Vitamin B & C content.

However, pulse-proteins are deficient in methionine and cysteine. In addition, uncooked pulses also contain some anti-nutrient factors like phytates and tannins, which inhibit absorption of other nutrients like iron.

Soya bean is a very rich source of protein (42 gm), though deficient in methionine. Soya-milk is also used as infant feed during lactose intolerance.

Vegetables are considered as protective foods (along with fruits) due to their high vitamin and mineral content.

Green leafy vegetables are essential in diet due to high Vitamin B (except B12), A and C content; high iron and calcium content, high fiber and water content and low caloric value (25-50 cal) i.e. anti-obesity effect.

Other vegetables like potato, carrots, onion, radish etc. are of limited nutritive value, except to increase palatability of diet. However, some of them are good sources of vitamins like carrot (Vitamin A) or minerals like iron (radish, drum sticks). Roots & tubers like potato, sweat-potato and tapioca are rich in carbohydrates.

Fruits are valuable due to high vitamin content like Vitamin A (papaya and mango), Vitamin C (amla), High mineral content like calcium (custard apple) and potassium (coconut water), high caloric value like banana (100 cal), custard apple etc., High cellulose content (anti-constipating effect).

Dry fruits like dates, raisins and apricot are rich sources of calories, iron and calcium.

Nuts & oilseeds like groundnut, coconut, mustard on sunflower seeds are rich sources of fats.

Groundnut is a very rich source of calories (-.550 cal) proteins (25-30 gm), also called as poor man’s cashew nut. Even after oil extraction, groundnut flour retains its protein value and has been used to make supplementary foods like Balahar.

Dry nuts like cashew nut, walnut, almonds, pistachio contain more fat than groundnut (35-65%), but less proteins. These nuts are good but costly source of minerals like calcium, phosphorus and iron.

Milk is the wholesome food for all ages, being rich and quality source of most nutrients. Breast-feeding is the best source of nutrition in early infancy. Other milks may be divided into two categories animal milk, modified milk preparations like skimmed milk, toned milk, evaporated milk, dried milk powders etc.

a) Animal milk: Composition of various animal milks differs significantly, as follows:

• Cow milk has a composition nearest to human milk with some differences (Table 5.4) and hence, commonly used for top feeding in infants, if necessary.

* All approximate values, may vary with cooking practices and size of utensils. Standard size of utensils: Teaspoon: 5 ml, Tablespoon: 15 ml, Cup: 150 ml, Katori: 150 ml, Glass: 250 ml

• Buffalo milk has very high fat and caloric content and hence, should be used only after proper dilution, especially in infancy.

• Goat milk, though better digestible than the cow milk (less curd formation), is deficient in folic acid (megaloblastic anemia) and carries additional risk of causing brucellosis, if used without boiling.

As animal milk is regularly contaminated, boiling is essential before consumption. Currently all marketed milks are pasteurized for this purpose.

Pasteurization involves heating of raw milk at 63° for 30 minutes (or 72° for 15 seconds) followed by rapid cooling, to eliminate all pathogenic bacteria and reduce non-pathogenic bacterial count <50,000/mi. Pasteurization also improves digestibility of case in with less curd formation.

b) Modified milk preparations include —

• Skimmed milk is available in liquid and dried form (milk powders), prepared after removing most of the cream from animal milk, with fat content of 0.5% in full-skimmed milk or 1.5% in half-skimmed milk.

• Toned milk, cheapest milk, is prepared by mixing natural milk, water and milk powder (1:1:8) followed by pasteurization before packaging. It has composition similar to cow milk.

• Evaporated milks are commercial available as concentrated milk in liquid form, with long shelf-life for many months.

Skimmed milk and evaporated milk should not be used for infant feeding due to high protein and mineral content that may cause dehydration. However, these milks are useful as a dietary supplement for older children during fresh milk shortage.

Commercial milk formulas, modified according to the age-related requirements and fortified with various nutrients are available for top feeding, though these are costly and require careful reconstitution.

Eggs are known for their quality protein content (6 gm/ egg), containing all essential amino acids. Egg protein is considered as ideal or reference protein (NPU —96), with whom other proteins are compared. Milk and meat protein has an NPU of 75 and 80 respectively, while vegetable proteins have even lower NPU i.e. — 60-65%.

Boiled egg is better than raw egg as boiling destroys ‘avidin’ – a substance that prevents biotin absorption. Eggs are also rich sources of energy (70 cal), vitamins (except Vitamin C) and minerals.

Sea-foods including fishes, are rich in quality proteins (15-25 gm%), unsaturated fatty acids, fat-soluble vitamins and minerals like calcium, phosphorus and fluorine. Sea fish/foods also contain iodine that is deficient in fresh-water fishes. However, fish contains very little carbohydrates.

Meat & animal organs like liver, are good sources of quality proteins (15-20 gm%), vitamins like Vitamin D & B complex, minerals like iron, zinc (but deficient in calcium).

Fats & oils are good sources of energy (9 cal/gm) and increase palatability of diet.

Vegetable oils are rich in EFA and PUPA (except coconut and palm oil), but contain little Vitamin A & D, unless fortified (vanaspati ghee). High PUPA content in vegetable oils limits hypercholesterolemia, obesity and consequent health problems. Coconut oil is rich in triglycerides, which are absorbed directly without micelles formation (bile-based absorption) and hence, useful source of energy in pre-terms and chronic liver disease.

Animal fats lack EPA and mainly contain saturated fatty acids with obesity-effect. However, animal fats are useful source of energy in malnourished children and contain plenty of fat-soluble vitamins.

Other food products like sugar, condiments/spices and beverages have very limited dietary value, except to increase its palatability.

These plants that re having naturally occurring antipyretic attributes have been referred to as febrifuges.Tahectum parthenium a member of the sunflower family is a well known febrifuge that is found in most parts of the United States of America.

Some of the febrifuge properties include, efficacy in reducing fever and the leaves of the pant have been found to be beneficial in treating symptoms associated with migraine and other ailments.

The medicines is prepared in the from of a tincture. A tincture is a concentrated liquid extraction of the herb that is used as a febrifuge.

According to the Food and Drug administration, the growth and cultivation of this herb is not regulated as it does not guarantee safety or effectiveness. But this drugs is availbel online and can be found that various health food stores.

It is commonly known as feverfew tincture that can be easily prepared at home by macerating and soaking the dried herb in solution of alcohol or glycerol. This can also be stored is a cool dark pace and used after a few weeks.

The pH dependence of action shown by enzymes and pH dependence of stability of protein are attributes which are confirmed by the alanine pka values. Amino acids contain acidic and basic nature which is very weak.

At alanine pka, half of the molecules are protonated and next half are deprotonate. Beta alanine does not have any function in biosynthesis of any main proteins and enzymes.

L-Histidine has pka value of 6.1 which is comparatively weak in the physiological intramuscular pH chain. But when they get attached to amino acids level changes and becomes more and reaches around 6.8 to 7. Most specifically on attaching with beta alanine pka value is around 6.83 which makes it beneficial intramuscular buffer. Also by the way they are placed, they can be stored in high concentrations. Beta alanine is present in either solution form or in powder form in the gelatine capsules.

According to alanine wiki, the chemical compound is an alpha amino acid that forms the building blocks for proteins.

Alanine wiki is classified as a nonpolar amino acid, that  is common in occurrence and it forms the primary structure for around 1,150 proteins.

Some of the common dietary sources for alanine wiki, include various food sources like meat, dairy products, fish, gelatin, lactalbumin and seafood.

Various vegetarian sources that contain a rich content of alanine include beans, nuts, corn, legumes, bran,  whole grains, seeds, soy and whey.

Brewer’s yeast  is also considered to be a rich source of various non essential amino acids.

Alanine wiki is also manufactured in the body, by the process of reductive amination of pyruvate. This may also include various branched chain amino acids like valine, leucine and isoleucine.

Alanine wiki can also be produced chemically by condensing acetyldehyde with ammonium chloride  in the presence of sodium cyanide.

The process is facilitated by the strecker reaction . According to latest studies it has been revealed that high levels of alanine have been found to be linked to various complications like  high blood pressure, energy intake, body mass index and cholesterol levels.

Alanine metabolism

Beta alanine metabolism is associated with the production of beta amino acid, that is also known as 3 aminopropionic acid.

Beta alanine, that is produced by the process of alanine metabolism is not used in the biosynthesis of any major proteins for enzymes.

The process of alanine metabolism involves the degradation of dihydrouracil and carnosine. The compounds are naturally occurring peptides carbosine and anserine.

This also includes vitamin B5 that is also known as pantothenic acid, that is a component of coenzyme A.

Under normal circumstances, beta alanine that is produced by alanine metabolism may be further metabolized into acetic acid.

The compound beta alanine is considered to be a rate limiting precursor of carnosine. Thus it is easy to determine the level of carnosine by limiting the level of beta alanine.

Therefore it has been found that athletes suffering from fatigue are often administered beta alanine, in order to enhance the carnosien levels.

The amount of carnosine present in the muscles, increases the total muscular work done.

A high potency artificial sweetener known by the brand name Suosan has been found to contain beta alanine.

When paraesthesia containing beta alanine is administered in high doses it may lead to neuropathic pain in the patient.

The presence of aflatoxin in milk, is referred to as mycotoxin and when this is present in milk it can lead to various serious complications.

These complications include liver damage, considerable reduction in milk production and there is inhibition of the immune system.

Aflatoxin in milk is classified as Aflatoxin M1 that is extracted by the ingested milk.

There is much significance of the identification of the aflatoxin in milk, as this dairy product is a rich source of nutrition for human beings.

Alpha M1 HPLC is a rapid aflatoxin test which is applied in order to obtain accurate numerical results for the detection of aflatoxin in milk.

Furthermore ,the medical practitioner may also use monoclonal affinity chromatography, that includes the Alfa M1 isolate aflatoxin M1 from the dairy products.

In case mycotoxins are identified in TLC test that is also known as thin layer chromatography, that has a high power of separation and this test is also very efficient in terms of time consumption, the results are more accurate.

Thus the TLC method is most applied as compared to other methods of chromatography that are used in order to detect the presence of aflatoxin in the dairy products.

The digestion process starts when the food goes in the mouth and the teeth start breaking the food component in small pieces. These pieces get mixed with saliva.

The tongue also assists in moving the food from back to front and makes a bolus in the form of a ball which will be pushed inside the mouth into the oesophagus.

Digestion process

Through the oesophagus, the food reaches the stomach which is the main organ for digestion process. In the stomach, gastric juices break food further.

There are also muscle contracts which assist in this food breakage.

These small particles of food remain in stomach for about 2 hours till they become a paste and then the digestion process continues by moving of this paste into small intestine.

In small intestine, this paste is further broken down and mixed with bile.

From this intestine, many villi take the nutrients and carry them in blood to body cells bringing back any waste products back here.

From here this gets transferred to large intestine where after digestion process is complete. The waste product is left after some processing and then wait for its turn to be excreted.

Extracellular digestion is a phenomenon associated with the saprobionts like annelids, crustaceans , chordates, lichins,arthropods and other vertebrates.

The saprobionts feed by the process of extracellular digestion process and derive energy from growth and reproduction.

The organisms secrete digestive enzymes through their cell membrane onto the food material. The food is contained in the digestive spaces and it broken down in molecules.

These food molecules are then absorbed by the process of phogocytosis. The process is referred to as extracellular digestion process since the digestion of the food substances occurs outside the cells.

In the case of complex organisms , the digestion occurs in the lumen of the alimentary canal and it is transported by blood and other body fluids.

Intracellular digestion refers to the process of digestion that occurs inside the cell, while extracellular digestion refers to the process of digestion that occurs outside the cell.

In the intracellular and extracellular digestion process the chemical breakdown of food matter ingested by the organism occurs wither inside or outside the cells.

In the case of both intracellular and extracellular digestion the nutrients thus produced by the process of digestion are absorbed by the cells.

Intracellular and extracellular digestion process occurs in simple organisms and large complex organisms it provides energy that facilitates the normal body functions.

The process of extracellular digestion is important for the large organisms that require a large amount of energy. The herbivore stomach has the following attributes. The stomach may be simple or having multiple chambers.

The digestion process in stomach where acidity may range from pH 4 to 5 with food in the stomach.

In case of the stomach of herbivores, the capacity of the stomach will be less than thirty percent of the total volume of the digestive tract.

The length of the small intestine will be ten or more than twelve times the body length. It has been found that the stomach of the herbivores cannot detoxify vitamin A.

The kidneys produce moderately con citrated urine which is very unlike the carnivores digestion process that excrete highly concentrated urine.

Now that more of us are working outside the home, we have more opportunity to drink and more money of our own to spend on alcohol. The multimillion dollar alcohol industry has been quick to take advantage of women’s changing social and economic status with a aggressive advertising campaign geared to the female market.

In diverse magazines, we can scarcely turn a page without being offered a new kind of drink and with it the subtle promise of increased status, sophistication or sexiness. It is perhaps snot surprising that in U.S alone; more than three million of us experience problems with alcohol use.

We often forget that alcohol is a powerful, potentially addictive drug. Whenever we have wine with dinner, a vodka and tonic at a party or a couple of beers with the late movie, we are consuming a central nervous system depressant that slows down all our body’s major functions. Taken in small quantities, alcohol has a mildly relaxing effect that under most circumstances is harmless and pleasant.

But if we continue to drink, motor coordination, judgment, emotional control and reasoning power are diminished. In having sex with a man, it is easier to forget protection and risk of unwanted pregnancy. In heavy drinking situations we also may become more vulnerable to rape or other physical abuse.

Excessive drinking over a period of time not only leads to physical addiction but increases the risk of heart attack, stroke, brain damage, liver disease, muscle disease, pancreatitis, phlebitis and gastrointestinal problem.

alcohol abuse is associated with cancer of liver, breast, mouth, larynx, esophagus, stomach, colon, rectum and thyroid gland. Women who smoke and drink are at particular high risk of developing cancers of the upper respiratory and digestive tracts. In some cases, an alcohol over-dose can be fatal.

Women who drink very heavily during pregnancy- at least six drinks per day, may give birth to babies with fetal alcohol syndrome, a pattern of irreversible abnormalities that include mental retardation, prenatal and postnatal growth deficiencies and joint defects.

As little as two drinks per day during pregnancy has been associated with lesser effects, notably lower birth weight in newborns. At present, no safe level of alcohol use during pregnancy has been established.

Do you use lots of sweet, salty and fatty foods s rewards? Do you eat when you are not hungry? Do you always eat certain foods when you are depressed, angry or upset? Are you nostalgic for certain foods you associate with childhood, special holidays or childhood rewards?

Spices

Spice up your summer with some spices. Yes you heard it right, because many spices contain strong antioxidants that help in minimizing the damage caused by sun exposure. Antioxidants help in preventing skin cancer by reducing inflammation, decreasing free radicals and preventing thymine dimmers. Spices are all rich in antioxidants.

It is found that ginger has been shown to control the colon cancer production in rats. Also, curry which contains turmeric which is a very strong antioxidant has been shown to decrease cancer production. Basil, cinnamon, clove, nutmeg, oregano and thyme have also been shown to have a strong antioxidant activity.

Don’t be afraid that if you cook up the spices it might lose its health benefits. In fact it is shown in many studies that the effect of heat and cooking on the antioxidant properties increases its efficacy. If the spices are cooked at 180°C for 10 minutes it does not affect the efficiency of the antioxidant activities. On the contrary, when the nutmeg was heated it became even stronger antioxidant.

If you look around you will find antioxidants everywhere in your kitchen. Most of the oils such as the olive oil, sunflower oil contain antioxidants. Red wine, green tea, dark chocolate, berries, pomegranate, almonds and coffee are other few antioxidant sources.

Dermatologists also claim that the role of nutrition plays a vital role in having a good skin care. It is always good to spice up your diet and enrich it with fruits. A combat of spices and fruits in summer will be a best way to battle the summer heat and not to forget the most important sunscreen lotion with lots of SPF.

One of the major problems which both men and women are facing today is the problem of obesity. As and when a person’s weight raises their libido drops because of the biochemical changes that diminishes in the blood flow. Being overweight also hampers their ability to have children. Women face the ovulation problems whereas with men it’s the damaged sperms problem.

But you don’t have to lose hope as a simple change in your diet can bring lots of change in your health. Out of the latest research from Eat This Not That! You can rejuvenate your relationship and improve your health drastically.

For an increase in the Hormone Rush

Eat This!

1-OZ DARK CHOCOLATE
162 calories
11 g fat (6 g saturated)
10 g sugars
Chocolate is rich in anandamide and phenylethylamine. These are the two compounds that cause the body to release the endorphins which are triggered by sex and physical exertion. Cocoa also consists of methylxanthines, which makes skin sensitive to every touch. Look out for dark chocolate which consists of more cocoa than lighter milk chocolates and keep portions small.

Not That!

WHITE CHOCOLATE
White chocolate isn’t technically a chocolate as it does not contain any actual cocoa. As a result there will neither bean increase in skin sensitivity nor rush of the feel good hormone serotonin.
To get good Energy

Eat This!

6-OZ SIRLOIN STEAK
414 calories
24 g fat (10 g saturated)
46 g protein
Protein is a good source of dopamine and norepinephrine which is a natural booster in itself. These are the two essential chemicals in the brain that heighten sensitivity during sex. Steak is also packed with zinc, a mineral that boosts the libido by reducing the production of a hormone called prolactin, which might interfere with the arousal.

Not That!

AN ENERGY DRINK
Caffeine and sky-high sugar content will initially leave you full of energy but you are setting yourself up for a major crash down the line. Besides, the Canadian scientists also found out that maintaining a diet high in sugar can temporarily lower the testosterone levels, which in turn can undermine your sex drive and that is respective of your gender. It’s simple, the more testosterone you have higher the arousal levels. Too much of sugar sends your T and your libido into hibernation.
To get good Power

Eat This!

½ CUP VANILLA ICE CREAM
137 calories
7 g fat (4 g saturated)
14 g sugars
2 g protein
Ice cream has high levels of calcium and phosphorus, the major minerals that help in building your muscular energy, reserves and boost your libido. All the calcium you find in a 200mgs of bowl is also enough to make you more sexual charged up, as the muscles that control the sexual response needs calcium in order to contract properly.

Not That!

TOMATOES
Tomatoes are good source of vitamins which is helpful otherwise, but tomatoes’ lycopene and phytofluene can decrease testosterone levels. The effect is not that much but you may be better off skipping the marinara sauce if you want to get saucy.
For good Performance

Eat This!

½ CUP BLUEBERRIES
40 calories
10 g carbs
7 g sugars
Ever craved for Viagra? You will forget one as the nature’s original blue potency capsules will have a better effect than those capsules. Blueberries are high in soluble fiber that helps in removing the excess cholesterol from the blood before it gets absorbed and deposited on artery walls. Blueberries also help in relaxing the blood vessels and improving the blood flow. For a good performance and potency, eat a serving of blueberries for three to four times a week.

Not That!

SODA

Soda will ruin your sex drive as too much of sugar will result in spiking and crashing of the blood glucose, ultimately resulting in sapping your testosterone levels and your libido.