Alcohol has no food value and is exceedingly limited in its action as a remedial agent. Dr. Henry Monroe says, “every kind of substance utilized by man as food consists of sugar, starch, oil and glutinous matter mingled along in numerous proportions. These are designed for the support of the animal frame. The glutinous principles of food fibrine, albumen and casein are utilized to build up the structure while the oil, starch and sugar are chiefly used to come up with heat within the body”.
Currently it’s clear that if alcohol could be a food, it will be found to contain a number of of these substances. There must be in it either the nitrogenous elements found chiefly in meats, eggs, milk, vegetables and seeds, out of which animal tissue is made and waste repaired or the carbonaceous components found in fat, starch and sugar, in the consumption of which heat and force are evolved.
“The distinctness of those teams of foods,” says Dr. Hunt, “and their relations to the tissue-manufacturing and heat-evolving capacities of man, are so definite and so confirmed by experiments on animals and by manifold tests of scientific, physiological and clinical experience, that no try to discard the classification has prevailed. To draw so straight a line of demarcation as to limit the one entirely to tissue or cell production and the opposite to heat and force production through normal combustion and to deny any power of interchangeability underneath special demands or amid defective provide of one variety is, indeed, untenable. This doesn’t in the smallest amount invalidate the actual fact that we have a tendency to can use these as ascertained landmarks”.
How these substances when taken into the body, are assimilated and how they generate force, are well known to the chemist and physiologist, who is able, in the sunshine of well-ascertained laws, to see whether alcohol does or does not possess a food value. For years, the ablest men within the medical profession have given this subject the foremost careful study, and have subjected alcohol to every known test and experiment, and therefore the result is that it’s been, by common consent, excluded from the category of tissue-building foods. “We have never,” says Dr. Hunt, “seen but one suggestion that it may so act, and this a promiscuous guess. One writer (Hammond) thinks it doable that it could ‘somehow’ enter into combination with the merchandise of decay in tissues, and ‘underneath bound circumstances may yield their nitrogen to the development of latest tissues.’ No parallel in organic chemistry, nor any proof in animal chemistry, can be found to surround this guess with the areola of a attainable hypothesis”.
Dr. Richardson says: “Alcohol contains no nitrogen; it has not one of the qualities of structure-building foods; it is incapable of being reworked into any of them; it’s, therefore, not a food in any sense of its being a constructive agent in increase the body.” Dr. W.B. Carpenter says: “Alcohol cannot offer anything that is essential to the true nutrition of the tissues.” Dr. Liebig says: “Beer, wine, spirits, etc., furnish no element capable of coming into into the composition of the blood, muscular fibre, or any half that is the seat of the principle of life.” Dr. Hammond, in his Tribune Lectures, in that he advocates the employment of alcohol in sure cases, says: “It is not demonstrable that alcohol undergoes conversion into tissue.” Cameron, in his Manuel of Hygiene, says: “There is nothing in alcohol with which any half of the body can be nourished.” Dr. E. Smith, F.R.S., says: “Alcohol isn’t a real food. It interferes with alimentation.” Dr. T.K. Chambers says: “It’s clear that we tend to should cease to treat alcohol, as in any sense, a food”.
“Not detecting in this substance,” says Dr. Hunt, “any tissue-creating ingredients, nor in its ending any combinations, like we have a tendency to will be able to trace in the cell foods, nor any evidence either within the expertise of physiologists or the trials of alimentarians, it’s not wonderful that in it we should realize neither the expectation nor the conclusion of constructive power.”
Not finding in alcohol something out of which the body will be built up or its waste provided, it is next to be examined as to its heat-producing quality.
Production of heat.
——————
“The primary usual test for a force-producing food,” says Dr. Hunt, “and that to which other foods of that class respond, is the production of warmth in the combination of oxygen therewith. This heat means very important force, and is, in no small degree, a measure of the comparative worth of the therefore-called respiratory foods. If we examine the fats, the starches and also the sugars, we have a tendency to will trace and estimate the processes by which they evolve heat and are changed into very important force, and will weigh the capacities of different foods. We notice {that the} consumption of carbon by union with oxygen is the law, that heat is the merchandise, and {that the} legitimate result is force, whereas the result of the union of the hydrogen of the foods with oxygen is water. If alcohol comes in the least below this category of foods, we have a tendency to rightly expect to seek out a number of the evidences which attach to the hydrocarbons.”
What, then, is the results of experiments in this direction? They need been conducted through long periods and with the best care, by men of the very best attainments in chemistry and physiology, and the result’s given in these few words, by Dr. H.R. Wood, Jr., in his Materia Medica. “Nobody has been ready to detect within the blood any of the normal results of its oxidation.” That is, nobody has been ready to seek out that alcohol has undergone combustion, like fat, or starch, or sugar, and thus given heat to the body.
Alcohol and reduction of temperature.
————————————
instead of increasing it; and it has even been utilized in fevers as an anti-pyretic. Therefore uniform has been the testimony of physicians in Europe and America on the cooling effects of alcohol, that Dr. Wood says, in his Materia Medica, “that it will not appear value whereas to occupy house with a discussion of the subject.” Liebermeister, one in all the foremost learned contributors to Zeimssen’s Cyclopaedia of the Practice of Drugs, 1875, says: “I long since convinced myself, by direct experiments, that alcohol, even in comparatively large doses, does not elevate the temperature of the body in either well or sick people.” Therefore well had this become known to Arctic voyagers, that, even before physiologists had demonstrated the actual fact that alcohol reduced, instead of increasing, the temperature of the body, they’d learned that spirits lessened their power to withstand extreme cold. “In the Northern regions,” says Edward Smith, “it was proved that the whole exclusion of spirits was necessary, in order to retain heat under these unfavorable conditions.”
Alcohol does not create you strong.
——————————–
If alcohol will not contain tissue-building material, nor provide heat to the body, it cannot probably add to its strength. “Every quite power an animal can generate,” says Dr. G. Budd, F.R.S., “the mechanical power of the muscles, the chemical (or digestive) power of the abdomen, the intellectual power of the brain accumulates through the nutrition of the organ on that it depends.” Dr. F.R. Lees, of Edinburgh, once discussing the question , and educing evidence, remarks: “From the very nature of things, it can now be seen how not possible it’s that alcohol can be strengthening food of either kind. Since it cannot become a part of the body, it cannot consequently contribute to its cohesive, organic strength, or mounted power; and, since it comes out of the body simply because it went in, it cannot, by its decomposition, generate heat force.”
Sir Benjamin Brodie says: “Stimulants don’t produce nervous power; they merely enable you, as it were, to use that that is left, and then they leave you more in want of rest than before.”
Baron Liebig, so far back as 1843, in his “Animal Chemistry,” detected the fallacy of alcohol generating power. He says: “The circulation can seem accelerated at the expense of the force offered for voluntary motion, however without the production of a larger quantity of mechanical force.” In his later “Letters,” he once more says: “Wine is kind of superfluous to man, it’s constantly followed by the expenditure of power” whereas, the 000 function of food is to offer power. He adds: “These drinks promote the amendment of matter in the body, and are, consequently, attended by an inward loss of power, which ceases to be productive, as a result of it is not employed in overcoming outward difficulties i.e., in working.” In alternative words, this great chemist asserts that alcohol abstracts the facility of the system from doing helpful work in the sphere or workshop, in order to cleanse the house from the defilement of alcohol itself.
The late Dr. W. Brinton, Physician to St. Thomas’, in his nice work on Dietetics, says: “Careful observation leaves little doubt {that a} moderate dose of beer or wine would, in most cases, without delay diminish the most weight which a healthy person might lift. Mental acuteness, accuracy of perception and delicacy of the senses are all so way opposed by alcohol, as that the maximum efforts of each are incompatible with the ingestion of any moderate amount of fermented liquid. One glass will usually suffice to require the sting off each mind and body, and to cut back their capability to something below their perfection of work.”
Dr. F.R. Lees, F.S.A., writing on the subject of alcohol as a food, makes the subsequent quotation from an essay on “Stimulating Drinks,” revealed by Dr. H.R. Madden, as long ago as 1847: “Alcohol isn’t the natural stimulus to any of our organs, and hence, functions performed in consequence of its application, tend to debilitate the organ acted upon.
Alcohol is incapable of being assimilated or converted into any organic proximate principle, and hence, cannot be thought of nutritious.
The strength experienced after the use of alcohol isn’t new strength added to the system, however is manifested by calling into exercise the nervous energy pre-existing.
The ultimate exhausting effects of alcohol, attributable to its stimulant properties, manufacture an unnatural susceptibility to morbid action in all the organs, and this, with the plethora superinduced, becomes a fertile supply of disease.
A one who habitually exerts himself to such an extent as to require the daily use of stimulants to beat back exhaustion, might be compared to a machine working under high pressure. He can become much a lot of obnoxious to the causes of disease, and will certainly break down prior to he would have done below a lot of favorable circumstances.
The more frequently alcohol is had recourse to for the purpose of overcoming feelings of debility, the more it will be needed, and by constant repetition a period is at length reached when it can not be foregone, unless reaction is simultaneously led to by a brief total modification of the habits of life.
Driven to the wall.
——————
Not finding that alcohol possesses any direct alimentary value, the medical advocates of its use are driven to the idea that it is a kind of secondary food, in that it’s the facility to delay the metamorphosis of tissue. “By the metamorphosis of tissue is supposed,” says Dr. Hunt, “that amendment that is consistently happening within the system which involves a constant disintegration of material; a breaking apart and avoiding of that that is not aliment, making room for that new provide which is to sustain life.” Another medical author, in referring to this metamorphosis, says: “The importance of this method to the upkeep of life is quickly shown by the injurious effects which follow upon its disturbance. If the discharge of the excrementitious substances be in any method impeded or suspended, these substances accumulate either within the blood or tissues, or both. In consequence of this retention and accumulation they become poisonous, and rapidly manufacture a derangement of the important functions. Their influence is principally exerted upon the nervous system, through which they turn out most frequent irritability, disturbance of the special senses, delirium, insensibility, coma, and at last, death.”
“This description,” remarks Dr. Hunt, “looks almost meant for alcohol.” He then says: “To say alcohol as a food as a result of it delays the metamorphosis of tissue, is to claim that it in some means suspends the traditional conduct of the laws of assimilation and nutrition, of waste and repair. A number one advocate of alcohol (Hammond) so illustrates it: ‘Alcohol retards the destruction of the tissues. By this destruction, force is generated, muscles contract, thoughts are developed, organs secrete and excrete.’ In different words, alcohol interferes with all these. No wonder the author ‘is not clear’ how it will this, and we have a tendency to don’t seem to be clear how such delayed metamorphosis recuperates.
Not an originator of very important force.
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that isn’t known to have any of the standard power of foods, and apply it to the double assumption that it delays metamorphosis of tissue, and that such delay is conservative of health, is to pass outside of the bounds of science into the land of remote potentialities, and confer the title of adjuster upon an agent whose agency is itself doubtful.
Having failed to identify alcohol as a nitrogenous or non-nitrogenous food, not having found it amenable to any of the evidences by that the food-force of aliments is generally measured, it can not do for us to speak of profit by delay of regressive metamorphosis unless such process is accompanied with something evidential of the actual fact one thing scientifically descriptive of its mode of accomplishment within the case at hand, and unless it is shown to be practically desirable for alimentation.
There can be little doubt that alcohol does cause defects within the processes of elimination which are natural to the healthy body and which even in disease are often conservative of health.
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