Alcohol and Sausages - The Scientific Golden Combination

Earlier this year I speculated about the part that high fat and salt foods play in helping to slow down the effects of alcohol, thus explaining their presence at many Polish parties. Turns out I was wrong about the salt, but a nutrionist friend of mine, Karolina, has written to me with more information on the relationship between fatty acids and alochol:

"Drinking alcohol should always be accompanied by eating fatty foods. It’s not only because fatty food is usually very tasty, but also that there is  scientific proof for this thesis. A Hangover is caused by products of alcohol molecules’ metabolism (chemical structures which cause a terrible headache on the day after party).  If we want to prevent the transformation of alcohol, we need toneutralize it. One of the chemical structures which reacts with alcohol is fatty acids (presents in fatty foods). The product of the reaction between alcohol and fatty acid is not harmful to our bodies. 

We have to be aware that, if we drink too much alcohol, it’s not possible to connect all molecules by fatty acids. What is more, alcohol delivers easily available energy, which means if we drink alcohol and eat fatty foods, our body burns the energy from alcohol first and then fatty acids would be stored in the form of fat." 

Thank you, Karolina!

It's a Sunday but I'm already thinking of policy outcomes (you can take the civil servant out of the civil service but you can't....) anyway, we should introduce cold sausages to pubs in the UK...a low cost suggestion is to perhaps make it trendy by inviting celebrities to a reception at Number 10 and invite the cameras in... you can take the civil servant out of the Labour Government but you can't... you know the rest!