Everyone knows eating before alcohol makes you less drunk, but I’ve always been curious if it’s the actual volume of food that you eat that slows down the rate alcohol is absorbed into your bloodstream or the contents of the food. Would drinking after 200g cucumber vs 200g pasta make a difference, for example? What about drinks? If I have a 500ml coffee post drinking, will I be drunk as fast as if I had eaten 500g of some solid food? Do foods with high fat content or sodium or carb or sugars change the rate your BAC increases at?
Thanks to anyone who replies! I need someone smarter then me to break this down 🙂
In: Biology
The food absorbs some of the alcohol, so it gets to your bloodstream at a slower rate. This gives your liver more time to process the alcohol. You still end up processing all the alcohol, but your max blood alcohol level doesn’t get as high. In theory this should make you less drunk for a longer time. Please do not test this theory, as I am an internet rando, and you don’t want alcohol poisoning.
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