Alcohol produces acetaldehyde in the body, which the liver can oxidize into acetic acid and excrete. However, if you drink excessively, exceeding your liver's detoxification capacity, the liver is the first to suffer. Fatty liver is the earliest sign, which can develop after just a few days of heavy drinking. Long-term accumulation can lead to "fibrosis," progressing to alcoholic liver disease, and ultimately to irreversible "cirrhosis."
Why is alcohol bad for the liver?
Alcohol damages the liver—this is a fact acknowledged by almost all experts. Alcohol produces acetaldehyde in the body, which the liver can oxidize into acetic acid and excrete. However, if you drink excessively, exceeding your liver's detoxification capacity, the liver is the first to suffer. Fatty liver is the earliest sign, which can develop after just a few days of heavy drinking. Long-term accumulation can lead to "fibrosis," progressing to alcoholic liver disease, and ultimately to irreversible "cirrhosis."
6 Things You Must Know When Drinking
1. Beer, carbonated drinks, and baijiu (white liquor) should not be mixed together
Beer and carbonated drinks contain a lot of carbon dioxide, which causes the stomach to expand after consumption, increasing the surface area for alcohol absorption. At the same time, carbon dioxide accelerates alcohol absorption, making it easier to get drunk and damaging the liver.
2. Do not take non-steroidal anti-inflammatory drugs (NSAIDs) after drinking
NSAIDs are one of the most widely used classes of drugs in the world, with common examples including aspirin, paracetamol (acetaminophen), and ibuprofen. These drugs, combined with alcohol, can cause a double irritation to the gastrointestinal mucosa, increasing the risk of gastrointestinal bleeding and liver damage.
3. Strict alcohol abstinence is required when taking cephalosporins and nitroimidazole drugs
When taking these drugs, drinking alcohol can trigger a disulfiram-like reaction. Symptoms such as limb weakness, dizziness, vomiting, and shock may appear 15 minutes to an hour after drinking. The symptoms are more severe for patients with heart disease or hypertension.
4. Patients with gout and hyperuricemia cannot eat beer and seafood together
Beer contains vitamin B1, which acts as a catalyst for the metabolism of purines and nucleotides in seafood. When consumed together, a chemical reaction occurs, leading to an increase in uric acid levels in the blood, which can easily form stones or trigger gout. (Healthy individuals can consume them in moderation).
5. Flushing after drinking does not mean you have a high alcohol tolerance
Flushing after drinking is caused by low activity of aldehyde dehydrogenase in the body. The acetaldehyde produced from metabolized alcohol cannot be broken down and cleared by aldehyde dehydrogenase in a timely manner, leading to the dilation of facial blood vessels and causing redness. This can cause damage to organs such as the heart, brain, liver, and kidneys.
6. Alcohol tolerance cannot be trained
The breakdown and metabolism of alcohol in the human body mainly rely on two enzymes: alcohol dehydrogenase and aldehyde dehydrogenase. However, the body's enzyme system is hereditary and cannot be supplemented later. Drinking more often does not increase your alcohol tolerance.
At the same same time, having a high alcohol tolerance does not mean that drinking is not harmful. The body's metabolic functions have limits. Even if you are not drunk, alcohol has already damaged the liver, intestines, nervous system, and endocrine system.