Just had an old fashioned equaling what I normally drink straight in whiskey over the same time period; why do I feel so much more drunk?
In: 11
Not a biologist, or even very familiar with anatomy, but it may have something to do with both of them being processed by the liver.
Your liver is responsible for turning consumed sugar into fat for storage, and then fat back into sugar for energy when you haven’t eaten in a while. It also does the same for alcohol, but that alcohol needs to be converted into sugar first, and then into fat.
So my uneducated guess is that sugar basically puts a road block on your alcohol metabolism. You won’t necessarily feel *more* drunk, but you’ll be drunk for longer because the alcohol needs to wait around in your blood until the sugar is taken care of.
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