freediver wrote on Mar 9
th, 2007 at 5:53pm:
Then how come the severity of the hangover appears to depend on the 'quality' of the brew?
As always, things are complex. There are more chemicals at work than just this one, and the studies are as yet inconclusive so I will grant it is a theory, although a concerning one. For example, cheap wine is often aged quickly by adding a nice chemical called ethylene glycol... yep, anti-freeze. So I think cheap booze has plenty more nasties than the good stuff is what it boils down to.
The chemical I'm talking about is called acetaldehyde. Its not isolated to alcohol either, they have found it in tobacco smoke, exhaust fumes, coffee, yoghurt and more. It gives things a fruity taste. The article stub is here:
http://www.newscientist.com/channel/health/mg19325901.700-whats-your-poison.html but you need to be a subscriber to read it I'm afraid. An interesting point they raise however is that it exists in your mouth as a by-product of bacteria, but the great thing about this is they demonstrate that good oral hygene can stave off mouth and throat cancer (provided you don't smoke!). The gist of this article is that they are trying to come up with a drug that can protect you from hangovers! So its not all doom and gloom

Anyway... enough of my rambling!