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from its system depends upon the concentration of alcohol in the blood. The lower the concentration, the faster the body can deal with it.

Logically then, with the passage to the small intestine (and the main avenue of rapid absorption into the body) blocked, the body is able to disperse the alcohol trapped in the stomach far more easily. Although no studies have identified any specific type of food as being more effective in this process, my vote goes to cheese.

Everybody has their individual limit on how much alcohol they can drink before they get too drunk. It depends on such variables as height, weight and genetic make-up. My personal limit is four glasses of red wine in one sitting. I've discovered from somewhat painful experience that, if I have no cheese with that amount of wine, I will suffer horrendously the next day. This applies even if I have a dairy-free meal with the wine.

On the other hand, if I eat a good amount of tasty cheddar cheese (preferably chopped up into neat little cubes) both before and during my drinking session, I will wake up fine the next day. No ill effects at all.

I don't know whether this phenomenon is unique to me, or if not, exactly what it is in cheese that has this neutralizing effect, but I would be interested to find out. This however, is clearly no solution for the lactose-intolerant.

For those of us who are both wine and cheese lovers I say Cheers', and Pass the cheese please'.

Learn more about this author, Susan Ryan.
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