Tag: Endogenous ethanol

While the body's normal metabolism clears trace amounts of naturally produced ethanol, a rare condition called Auto-Brewery Syndrome (ABS) proves that yes, sugar can turn to alcohol in the body, leading to symptoms of intoxication.

Auto-brewery syndrome (ABS) is an extremely rare medical condition in which the human body internally produces intoxicating levels of alcohol through the fermentation of carbohydrates. While the overwhelming majority of people will not experience this phenomenon, its existence highlights a fascinating and sometimes debilitating link between diet and gut health.

A very ripe banana can contain up to 0.5% alcohol by volume (ABV), a trace amount that is the natural result of fermentation. This negligible quantity is not enough to cause intoxication, but the surprising presence of alcohol in everyday fruits often sparks curiosity.

According to the National Institutes of Health, a low-carbohydrate, sugar-restricted diet is an essential component of managing auto-brewery syndrome. For those with this rare condition, certain yeasts in the gut produce ethanol when they ferment carbohydrates and sugars, leading to symptoms of intoxication without consuming alcohol. The right dietary strategy is crucial for restoring gut balance and minimizing symptoms.

Research shows that patients with auto-brewery syndrome often report consuming a high-sugar and high-carbohydrate diet, which fuels the yeast and bacteria responsible for internal fermentation. For those with this rare condition, understanding **what foods should I avoid with auto-brewery syndrome?** is the cornerstone of managing symptoms and preventing episodes of unexplained intoxication.