Why Hangovers Feel So Terrible—and How to Fix Them

A hangover—or veisalgia—brings a mix of dehydration, inflammation, and metabolic disruption after drinking. The term, coined by a Finnish scholar in 1990, describes the familiar symptoms of headache, nausea, and fatigue. While research has explored its effects, simple rehydration remains the most effective way to ease the discomfort.

Alcohol breaks down in the liver into acetaldehyde, a toxin that triggers hangover symptoms. The liver can only process about 10 ml of pure alcohol per hour, so excess alcohol spreads through the bloodstream, brain, and organs. This overload leads to dehydration, electrolyte loss, and a drop in essential vitamins like B1, B6, and C.

Rehydrating is key to recovery. Still mineral water, kefir, tomato juice, or pickle brine help restore fluids and minerals. Light vegetable or lean chicken broth also works well. However, strong tea and coffee should be avoided—they worsen dehydration and reduce blood oxygen levels.

The medical term veisalgia comes from Norwegian ve (woe) and Greek algia (pain). It was introduced in 1990 by Dr. Jörgen Reitzle and later adopted in studies, including a 2000 review in Alcoholism: Clinical & Experimental Research. Despite its scientific use, 'hangover' remains the more common term in everyday language.

Hangovers result from the body's struggle to process alcohol, leading to dehydration and nutrient loss. Replenishing fluids and electrolytes with the right drinks can speed up recovery. While research continues, avoiding strong caffeine and focusing on hydration remains the best approach for relief.