• Scuba divers say that a blast from the oxygen tank blows away cobwebs. Apparently the increased oxygen speeds up the metabolism to increase breaking down poisons.
• Not recommended for pregnant women or the elderly is the Prairie Oyster. This uses a whole raw egg with Worcestershire sauce, seasoned with salt and pepper. Swallow in one gulp keeping the yolk whole
• Try pinching the 'web' on your hand between the thumb and forefinger to cure a headache - it's a nerve junction and acupressure point which is supposed to release tension in the head neck. Do this quite hard for thirty seconds every five minutes until the pain subsides.
• Outer Mongolians swear by a pair of pickled sheeps eyes in tomato juice to cure a thumping head
• Cattle ropers in the Wild West drank a tea made from rabbit droppings
• The 'highland fling' is the ancient Scottish cure for a whisky hangover - heat a pint of buttermilk and stir in a tablespoon of cornflower and season with salt and pepper
• Romania's sure-fire cure is tripe.This delicacy (cow's stomach) is boiled in a greasy and salty root vegetable soup with garlic vinegar and cream.
• The ancient Romans used sheep lungs and two owl eggs for breakfast, whilst the ancient greeks tried deep-fried canaries
• In Puerto Ricao, some people rub a slice of lemon or lime in the armpit of their drinking arm prior to drinking. Apparently it prevents dehydration and so headaches because it helps retain fluid
• Haitians make a voodoo doll from the bottle which caused the hangover and stick 13 black pins in the wine bottle's cork.

However, apparently a bacon sandwich can do the trick admirably well. Apparently food is the best cure, (if you can face it) because it increases your metabolism. Bread has lots of carbohydrate and bacon is high in protein, which breaks down into amino acids, which your body needs.An alcohol binge depletes neurotransmitters as well, and the bacon contains a high level of aminos which tops up the neurotransmitters helping to clear the head. In addition, the very act of cooking bacon produces a winning combination of taste and smell. It's the reaction between the amino acids in the bacon and reducing sugars in the fat which give the sandwich its appeal.