What can you drink to minimize those effects? Nothing. Because that is how alcohol works, but certain alcohols leave even more nightmare stuff in there that causes a worse hangover and we can minimize those. So, when alcohol is fermented, you get these impurities called congeners. Congeners are great because they give alcohol its taste and color but they suck because they’re toxins. Since they’re responsible for the color of alcohol, you’ve probably already guessed what I’m going to say – the darker the alcohol, the harsher the hangover.
Anthony continues explaining how the distilling process, sugar content (“like a raspberry vodka, which you should not be drinking anyway”) and carbonation (“beer or liquor is safer than mixing both”) will also affect a hangover, finally reaching the conclusion that abstaining is the best way to avoid a hangover, but what fun is that?
video by DNews
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