What Causes Hiccups?

iStock/damircudic
iStock/damircudic

The cause of hiccups depends on whom you ask. The ancient Greek physician Galen thought hiccups were violent emotions erupting from the body, while others thought they were a sign of liver inflammation. Today, evidence points to spasms in the diaphragm, the large muscle between the chest and abdomen that aids airflow during breathing. This involuntary contraction can be brought on by a number of things that might irritate the nerves that control the movement of the muscle. A full stomach, heavy boozing, rapid shifts in temperature either inside or outside of the stomach, and certain emotions like shock or excitement are all common culprits.

No matter the cause, the result is the same: The diaphragm spasms and causes us to take a quick breath. The sudden rush of air causes the epiglottis (the flap that protects the space between the vocal cords) to shut and interrupt the breath, which makes the familiar "hic" sound.

WHAT CURES THEM?

The best cure for hiccups also depends on the person you ask. Almost all cures are based on one of two principles: One type works its magic by overwhelming the vagus nerve with another sensation. The vagus nerve is a cranial nerve that innervates the stomach and conveys sensory information about the body's organs to the brain. When distracted by overwhelming information of another sort, it basically tells the brain that something more important has come up and the hiccuping should probably be stopped (vagus nerve stimulation is also used to control seizures in epileptics and treat drug-resistant cases of clinical depression). The other method for curing hiccups is to interfere with the breathing, increasing the amount of carbon dioxide in the blood, and causing the body to focus on getting rid of the of the CO2 and not making hiccups.

Swallowing a spoonful of sugar is probably the most commonly prescribed hiccup cure and falls into the first category. A teaspoon of sugar is usually enough to stimulate the vagus nerve and make the body forget all about the hiccups. Even ardent supporters of the sugar cure disagree if the sugar should be taken dry or washed down with water, though.

If this home remedy doesn't work, and your hiccups are both severe and persistent, you may need to bring out the big guns. For chronic cases like this, doctors sometimes use a cocktail of Reglan (a gastrointestinal stimulant) and Thorazine (an anti-psychotic with sedative properties) to quiet things down. In some cases that resist these drugs, Kemstro, an anti-spasmodic, is also used. Other doctors have used vagus nerve stimulators implanted in the upper chest of patients. The pacemaker-like devices send rhythmic bursts of electricity through the vagus nerve to the brain to keep the hiccup cycle in check.

Many people prefer home remedies to battle their hiccups, which may include holding your breath, gargling ice water, or breathing into a paper bag. While the same people will swear by the treatment they've been using all these years, there's no firm scientific consensus that any of them actually work. But if it helps you, isn't that all that matters?

Have you got a Big Question you'd like us to answer? If so, let us know by emailing us at bigquestions@mentalfloss.com.

An earlier version of this article appeared in 2012.

Why Do We Eat Pumpkin Pie at Thanksgiving?

gjohnstonphoto/iStock via Getty Images
gjohnstonphoto/iStock via Getty Images

While it’s possible—even probable—that pumpkins were served at the 1621 harvest festival that’s now considered the predecessor to Thanksgiving, attendees definitely didn’t dine on pumpkin pie (there was no butter or wheat flour to make crust).

The earliest known recipes for pumpkin pie actually come from 17th-century Europe. Pumpkins, like potatoes and tomatoes, were first introduced to Europe in the Columbian Exchange, but Europeans were more comfortable cooking with pumpkins because they were similar to their native gourds.

By the 18th century, however, Europeans on the whole lost interest in pumpkin pie. According to HowStuffWorks, Europeans began to prefer apple, pear, and quince pies, which they perceived as more sophisticated. But at the same time pumpkin pie was losing favor in Europe, it was gaining true staple status in America.

In 1796, Amelia Simmons published American Cookery, the first cookbook written and published in the New World colonies. Simmons included two recipes for “pompkin pudding” cooked in pastry crust. Simmons’s recipes call for “stewed and strained” pumpkin, combined with a mixture of nutmeg, allspice, and ginger (yes, it seems our pumpkin spice obsession dates back to at least the 1500s).

But how did pumpkin pie become so irrevocably tied with the Thanksgiving holiday? That has everything to do with Sarah Josepha Hale, a New Hampshire-born writer and editor who is often called the “Godmother of Thanksgiving.” In her 1827 abolitionist novel Northwood, Hale described a Thanksgiving meal complete with “fried chicken floating in gravy,” broiled ham, wheat bread, cranberry sauce, and—of course—pumpkin pie. For more than 30 years, Hale advocated for Thanksgiving to become a national holiday, writing regular editorials and sending letters to five American presidents. Thanksgiving was a symbol for unity in an increasingly divided country, she argued [PDF].

Abraham Lincoln eventually declared Thanksgiving a national holiday in 1863 (to near-immediate outcry from Southerners, who viewed the holiday as an attempt to enforce Yankee values). Southern governors reluctantly complied with the presidential proclamation, but cooks in the South developed their own unique regional traditions. In the South, sweet potato pie quickly became more popular than New England’s pumpkin pie (mostly because sweet potatoes were easier to come by than pumpkins). Now, pumpkin pie reigns supreme as the most popular holiday pie across most of the United States, although the Northeast prefers apple and the South is split between apple and pecan, another Southern staple.

Have you got a Big Question you'd like us to answer? If so, let us know by emailing us at bigquestions@mentalfloss.com.

What's the Difference Between Stuffing and Dressing?

iStock
iStock

For carbohydrate lovers, nothing completes a Thanksgiving meal quite like stuffing—shovelfuls of bread, celery, mushrooms, and other ingredients that complement all of that turkey protein.

Some people don’t say stuffing, though. They say dressing. In these calamitous times, knowing how to properly refer to the giant glob of insulin-spiking bread seems necessary. So what's the difference?

Let’s dismiss one theory off the bat: Dressing and stuffing do not correlate with how the side dish is prepared. A turkey can be stuffed with dressing, and stuffing can be served in a casserole dish. Whether it’s ever seen the inside of a bird is irrelevant, and anyone who tells you otherwise is wrong and should be met with suspicion, if not outright derision.

The terms are actually separated due to regional dialects. Dressing seems to be the favored descriptor for southern states like Mississippi, Tennessee, South Carolina, and Georgia, while stuffing is preferred by Maine, New York, and other northern areas. (Some parts of Pennsylvania call it filling, which is a bit too on the nose, but to each their own.)

If stuffing stemmed from the common practice of filling a turkey with carbs, why the division? According to HuffPost, it may have been because Southerners considered the word stuffing impolite, and therefore never embraced it.

While you should experience no material difference in asking for stuffing or dressing, when visiting relatives it might be helpful to keep to their regionally-preferred word to avoid confusion. Enjoy stuffing yourselves.

Have you got a Big Question you'd like us to answer? If so, let us know by emailing us at bigquestions@mentalfloss.com.

SECTIONS

arrow
LIVE SMARTER