Synopsis

Source of validity: Traditional
Rating (out of 5): 1

Seaweed has been used in various traditional medicine systems, especially within East Asian cultures, to help alleviate the symptoms of hangovers. In countries such as Korea and Japan, seaweed soup (for example, "miyeok-guk" in Korea) is sometimes consumed after alcohol intake or as a restorative meal. The rationale behind this practice is largely based on traditional beliefs that seaweed’s high mineral content, especially potassium and magnesium, can help replenish electrolytes lost during excessive drinking. Additionally, seaweed contains certain compounds, such as alginates and antioxidants, which are thought to support liver function and aid detoxification, although these claims are mostly anecdotal in the context of hangover relief.

However, scientific evidence specifically supporting the use of seaweed for treating or preventing hangovers is very limited. While some studies suggest that seaweed contains bioactive compounds that may reduce oxidative stress and support liver health, there is little direct research linking seaweed consumption to improved hangover symptoms in humans. Any beneficial effects are likely secondary to its general nutritional value—hydration, replenishment of minerals, and mild support of liver detoxification processes—rather than a specific anti-hangover mechanism. As a result, while the use of seaweed for hangover relief is rooted in tradition, robust clinical evidence is lacking, and any benefits are likely modest.

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