Why Do Hangovers Get Worse As You Get Older?

iStock/OcusFocus
iStock/OcusFocus

“I just can’t drink like I used to” is a common refrain among people pushing 30 and beyond. This is roughly the age when it starts getting harder to bounce back from a night of partying, and unfortunately, it keeps getting harder from there on out.

Even if you were the keg flip king or queen in college, consuming the same amount of beer at 29 that you consumed at 21 will likely have you guzzling Gatorade in bed the next day. It’s true that hangovers tend to worsen with age, and it’s not just because you have a lower alcohol tolerance from going out less. Age affects your body in various ways, and the way you process alcohol is one of them.

Because your body interprets alcohol as poison, your liver steps in to convert it into different chemicals that are easier to break down and eliminate from your body. As you get older, though, your liver produces less of the enzymes and antioxidants that help metabolize alcohol, according to a study from South Korea. One of these enzymes—called alcohol dehydrogenase (ADH)— has been called the “primary defense” against alcohol. It kicks off the multi-step process of alcohol metabolization by turning the beer or booze—or whatever you imbibed—into a chemical compound called acetaldehyde. Ironically, this substance is even more toxic than your tipple of choice, and a build-up of acetaldehyde can cause nausea, palpitations, and face flushing. It usually isn’t left in this state for long, though.

Another enzyme called aldehyde dehydrogenase (ALDH) helps convert the bad toxin into a new substance called acetate, which is a little like vinegar. Lastly, it’s converted into carbon dioxide or water and expelled from your body. You’ve probably heard the one-drink-per-hour recommendation, which is roughly how long it takes for your liver to complete this whole process.

So what does this mean for occasional drinkers whose mid-20s have come and gone? To summarize: As your liver enzymes diminish with age, your body becomes less efficient at metabolizing alcohol. The alcohol lingers longer in your body, leading to prolonged hangover symptoms like headaches and nausea.

This phenomenon can also partly be explained by the fact that our bodies tend to lose muscle and water over time. People with more body fat don’t break down alcohol as well, and less water in your body means that the booze stays concentrated in your system longer, The Cut reports. This is one of the reasons why women, who tend to have a higher body fat percentage than men, often suffer worse hangovers than their male counterparts. (Additionally, women have fewer ADH enzymes.)

More depressingly, as you get older, your immune system deteriorates through a process called immunosenescence. This means that recovering from anything—hangovers included—is more challenging with age. "When we get older, our whole recovery process for everything we do is harder, longer, and slower," gastroenterologist Mark Welton told Men’s Health.

This may seem like a buzzkill, but we're not telling you to put down the pint. However, if you're going to drink, just be aware of your body’s limitations. Shots of cotton candy-flavored vodka were a bad idea in college, and they’re an especially bad idea now. Trust us.

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The New Apple Watch SE Is Now Available on Amazon

Apple/Amazon
Apple/Amazon

Apple products are notorious for their high price tags. From AirPods to iPads to MacBooks, it can be difficult to find the perfect piece of tech on sale when you are ready to buy. Luckily, for those who have had their eye on a new Apple Watch, the Apple Watch SE is designed with all the features users want but at a lower starting price of $279— and they're available on Amazon right now.

The SE exists as a more affordable option when compared to Apple's new Series 6 line of watches. This less expensive version has many of the same functions of its pricier brethren, except for certain features like the blood oxygen sensor and electrical heart sensor. To make up for the truncated bells and whistles, the SE comes in at least $120 cheaper than the Series 6, which starts at $400 and goes up to $800. The SE comes with technical improvements on previous models as well, such as the fall detection, a faster processor, a larger screen, water resistance, and more.

Now available in 40mm ($279) and 44mm ($309), both SE models offer a variety of colors to choose from, such as sliver, space gray, and pink. If you want cellular connection, you’ll have to pay a bit more for the 40mm ($329) and the 44mm ($359).

For more, head to Amazon to see the full list of offerings from Apple.

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Are Halloween Pumpkins Edible?

Diane Helentjaris, Unsplash
Diane Helentjaris, Unsplash

When people visit their local family-owned pumpkin patch around Halloween, they aren’t usually looking for dinner. The majority of the nearly 2 billion pounds of pumpkins cultivated in the U.S. each year are carved up instead of eaten, making the squash a unique part of the agriculture industry. For people who prefer seasonal recipes to decorations, that may raise a few questions: Are the pumpkins sold for jack-o’-lanterns different from pumpkins sold as food? And are Halloween pumpkins any good to eat?

The pumpkins available at farms and outside supermarkets during October are what most people know, but that’s just one type of pumpkin. Howden pumpkins are the most common decorative pumpkin variety. They’ve been bred specifically for carving into jack-o’-lanterns, with a symmetrical round shape, deep orange color, and sturdy stem that acts as a handle. Shoppers looking for the perfect carving pumpkin have other options as well: the Racer, Magic Wand, Zeus, Hobbit, Gold Rush, and Connecticut field pumpkin varieties are all meant to be displayed on porch steps for Halloween.

Because they’re bred to be decoration first, carving pumpkins don’t taste very good. They have walls that are thin enough to poke a cheap knife through and a texture that’s unappealing compared to the squashes consumers are used to eating. “Uncut carving pumpkins are safe to eat; however, it's not the best type to use for cooking,” Daria McKelvey, a supervisor for the Kemper Center for Home Gardening at the Missouri Botanical Garden, tells Mental Floss. “Carving pumpkins are grown for their large size, not the flavor. Their flesh can be bland and the fibers are very stringy.”

To get the best-tasting pumpkins possible this autumn, you’re better off avoiding the seasonal supermarket displays. Many pumpkin varieties are bred especially for cooking and eating. These include Sugar Pie, Kabocha, Jack-Be-Little, Ghost Rider, Hubbard, Jarrahdale, Baby Pam, and Cinderella pumpkins. You can shop for these varieties by name at local farms or in the produce section of your grocery store. They should be easy to tell apart from the carving pumpkins available for Halloween: Unlike decorative pumpkins, cooking pumpkins are small and dense. This is part of the reason they taste better. McKelvey says. “[Cooking pumpkins] are smaller, sweeter, have a thicker rind (meatier), and have less fibers, making them easier to cook with—but not so good for carving.” These pumpkins can be stuffed, blended into soup, or simply roasted.

If you do want to get some culinary use out of your carving pumpkins this Halloween, set aside the seeds when scooping out the guts. Roasted with seasonings and olive oil, seeds (or pepitas) from different pumpkin varieties become a tasty and nutritious snack. Another option is to turn the flesh of your Halloween pumpkin into purée. Adding sugar and spices and baking it into a dessert can do a lot to mask the fruit’s underwhelming flavor and consistency.

Whatever you do, make sure your pumpkin isn’t carved up already when you decide to cook with it. There are many ways to recycle your jack-o’-lanterns, but turning them into pie isn’t one of them. "If one does plan on cooking with a carving pumpkin, it should be intact,” McKelvey says. “Never use one that's been carved into a jack-o'-lantern, otherwise you could be dealing with bacteria, dirt and dust, and other little critters.”