Green Beer Hangover Prevention Tips

St. Patty’s Day is almost here and since it is commonly a day of over indulgence in beer and other alcoholic beverages I have written a post in collaboration with Shannon Kadlovski of BareNaked Nutrition on ways to prevent the dreaded hangover. Here is our post on nutritionist approved hangover prevention tips.

This post along with many others can also be found at


St. Patrick’s Day is just around the corner, which means lots of drinking and celebrating. And while it’s always a great time to indulge in the St.Patty’s Day festivities, it’s never fun to wake up the next morning feeling like crap. So, before you head out to your St.Patty’s Day party (or before any occasion where alcohol is consumed), consider these 5 tips.

5 ways to Prevent Hangovers

Eat – consuming food before consuming alcohol helps to slow down the absorption of the alcohol into your bloodstream.

Hydrate – drink plenty of water throughout the day. One of the reasons that hangovers are so unpleasant is due to the dehydration that occurs when we drink. Dehydration can lead to headaches, fatigue, body pains, grogginess and nausea. For every alcoholic beverage consumed, try to have a glass of water. Coconut water is also super hydrating and is rich in electrolytes. Recommended brand: Coco the Drink.

Replenish Electrolytes – a night of drinking depletes your body of essential nutrients and electrolytes. To help replenish these electrolytes, consume a mixture of 8 oz. water, 2 tbsp pure maple syrup, 1 tsp salt, and the juice of half a lemon. Help rebalance electrolytes and halt the hangover.

Drink Slowly – instead of pounding back drink after drink, take your time. This allows your body extra time to metabolise the alcohol, therefore helping to minimize hangovers.

Eat Some Asparagus – Asparagus helps to boost levels of key enzymes that break down alcohol in the body. It also almost doubles your body’s ability to metabolize liquor, which prevents the dreaded hangover. Consume fresh or lightly steamed asparagus before or after excessive drinking.

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Calcium … without the cow!

Thousands of litres of milk are sold each and every month. Chocolate, strawberry, and original milk mustaches are created each and everyday.

Have you ever stopped to think about how milk gets to your breakfast table or how it “builds healthy bones”? Milk advertisements promote consumption for strong bones and teeth, but it’s time to expose the truth.

Milk goes through a series of processing before it reaches the grocery store shelf. It gets pasteurized (heated to sterilize), homogenized (make fat particles smaller so they don’t separate from the rest of the milk), and finally the milk gets turned into reduced fat or flavoured milk through additional processing. This processing changes mother nature’s product.

Negatives of Processing:

  • Increases acidity – body pulls calcium and other minerals out of our bones to counteract the acidity caused from milk consumption. Therefore, decreasing bone strength.
  • Hard to digest – processing and removal of fat makes milk harder to digest. Stresses our digestive system
  • Kills bacteria – pasteurization kills all bacteria, even the potentially beneficial strains which promote good digestion.
  • Re-structure – homogenization changes the structure of milk making it harder to digest.

Calcium is important for healthy bones and teeth, but milk is not the best way to receive calcium. Cow’s don’t drink milk to receive calcium, yet we think milk is the only way!

Non-dairy sources of calcium:

  • green vegetables – kale, broccoli, swiss chard, Bok choy all contain high levels of calcium. Cows eat grass and we should eat our greens too!
  • nuts and seeds – walnuts, sunflower seeds, almonds, sesame seeds
  • seafood – salmon, shrimp
  • beans and peas – navy beans, split peas, lentils, black beans

Next time you see a milk commercial or get offered a creamy glass consider what it’s doing to your body.

Skip the dairy and embrace the greens!