From the Lab to Your Plate: The Science Behind Liver-Harming Foods

A gastroenterologist and researcher explains the science behind why certain foods are so harmful to the liver, translating lab findings into practical dietary advice. He starts with sugary drinks, which he calls “liquid poison.” He explains the science of de novo lipogenesis, the process by which the liver turns the high fructose in these drinks into fat droplets, leading to steatosis. Next, he discusses the science of deep-fried foods. He points to studies showing how trans fats and saturated fats upregulate inflammatory gene expression in the liver, leading to the inflammation seen in non-alcoholic steatohepatitis (NASH). Finally, he explains the impact of ultra-processed foods on the gut-liver axis. He describes how the additives and lack of fiber in these foods can alter the gut microbiome, increase intestinal permeability, and allow bacterial endotoxins to reach the liver, triggering an immune response and inflammation. This scientific perspective underscores the biological reasons to avoid these foods.