Hello, I’ve read that processed sugars cause inflammation in the liver which inhibits its ability to uptake and metabolize lactic acid which hurts the aerobic system.
I wanted to ask whether it’s the high glycemic index of these carbs that cause inflammation or the foods in of themselves. All I can find on the internet is that processed carbs cause inflammation but not why. I would also like to know if there’s a threshold for when your liver experiences inflammation, and how long it lasts.
I would argue that it isn’t the glycemic index or or the food in and of itself (unless you have an allergy). An unhealthy dietary pattern like one that is composed of mostly processed and refined foods without much nutrient density can in the long term lead to many things like inflammatory states or diseases. Eating processed foods won’t automatically make your C-reactive protein (CRP) levels rise above abnormal lab values. CRP is the degree, duration and presence of inflammation. This lab value usually isn’t abnormal from eating processed or high glycemic in a healthy individual.
Be careful with topics like this as there are many buzzwords thrown around that may technically be correct, but they oversimplify what’s really going on. “Inflammation” is a huge one over the past few years and isn’t really that terrible of a thing, depending what is inflamed and why it is inflamed. This is probably why it’s tough to find an elaboration on the subject for the liver, like you said. It’s because many sites are just using the buzzword, they’re not actually looking at the science of it. TikTok is notorious for this, Keto, Carnivore, Vegans, etc. They all push the same thing “follow THIS diet to reduce “inflammation.”” It’s all clickbait.
Layne Norton (biolayne) has several videos, articles, etc, covering this subject.
It’s usually sketchy listening to anyone on YouTube, Instagram, Twitter, etc., but I personally believe Layne is a solid source to get started. Not saying you shouldn’t double check what he says, but he’s opened my eyes to a lot of bs in the nutrition world. He’s got a PhD in nutritional sciences, specializing in protein.
Edit for spacing.