Within five minutes of drinking, alcohol enters the bloodstream, and blood alcohol concentration peaks between 30 to 120 minutes. Drinking quickly causes blood alcohol concentration to rise rapidly, leading to a state of intoxication soon after. If you drink slowly, your body has ample time to break down the alcohol, resulting in less production of it and making you less likely to get drunk.
Combine Food and Drink
The key to avoiding intoxication is to eat some food before drinking, never on an empty stomach. This can prolong the absorption time of alcohol in the body. When drinking, the best food to prevent drunkenness is pork liver. This is not only because of its rich nutritional value but also because pork liver can enhance the body's ability to detoxify alcohol. Regular drinkers often experience a loss of vitamin B, and pork liver is one of the richest sources of this vitamin. Therefore, boiled or stir-fried pork liver is an ideal accompaniment to alcohol.
Sweet Desserts and Fruits
Eating sweet desserts and fruits immediately after drinking can help you stay sober. As the saying goes, "a sweet persimmon after alcohol makes the taste of liquor disappear," and this is true. Fruits like sweet persimmons contain a large amount of fructose, which can oxidize alcohol and speed up its metabolism. Sweet desserts have a similar effect.
To prevent alcoholic gastritis and dehydration, you can drink milk with sugar or honey. This not only promotes the breakdown of alcohol but also protects the gastric mucosa. Since dehydration causes a loss of salt, you can drink some light salt water or replenish body fluids. Moreover, based on some experience, taking an aspirin before or during a meal seems to have a certain sobering effect. This may be because the salicylic acid in aspirin combines with ethanol in the intestines to be metabolized as lipids.