And here, so as to administer people who don’t seem to be familiar with, the method of digestion, a transparent plan of that important operation, and the impact made when alcohol is taken with food, we have a tendency to quote from the lecture of an English physician, Dr. Henry Monroe, on “The Physiological Action of Alcohol.” He says:
“Each quite substance utilized by man as food consists of sugar, starch, oil and glutinous matters, 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 create up the structure; while the oil, starch and sugar are chiefly used to come up with heat within the body.
“The first step of the digestive method is the breaking from the food within the mouth by suggests that of the jaws and teeth. On this being done, the saliva, a viscid liquor, is poured into the mouth from the salivary glands, and as it mixes with the food, it performs a terribly important part within the operation of digestion, rendering the starch of the food soluble, and gradually changing it into a kind of sugar, when that the other principles become more miscible with it. Nearly a pint of saliva is furnished each twenty-four hours for the employment of an adult. When the food has been masticated and mixed with the saliva, it’s then passed into the stomach, where it’s acted upon by a juice secreted by the filaments of that organ, and poured into the abdomen in large quantities whenever food comes in-tuned with its mucous coats. It consists of a dilute acid known to the chemists as hydrochloric acid, composed of hydrogen and chlorine, united together in sure definite proportions. The gastric juice contains, conjointly, a peculiar organic-ferment or decomposing substance, containing nitrogen something of the nature of yeast termed pepsine , that is easily soluble in the acid simply named. That gastric juice acts as a easy chemical solvent, is proved by the fact that, when death, it has been known to dissolve the abdomen itself.”
It’s a mistake to suppose that, when a good dinner, a glass of spirits or beer assists digestion; or that any liquor containing alcohol even bitter beer can in any means assist digestion. Combine some bread and meat with gastric juice; place them in a very phial, and keep that phial during a sand-tub at the slow heat of 98 degrees, often shaking briskly the contents to imitate the motion of the abdomen; you’ll find, after six or eight hours, the full contents blended into one pultaceous mass. If to another phial of food and gastric juice, treated in the same way, I add a glass of pale ale or a quantity of alcohol, at the end of seven or eight hours, or perhaps some days, the food is scarcely acted upon at all. This can be a fact; and if you’re led to raise why, I answer, because alcohol has the peculiar power of chemically affecting or decomposing the gastric juice by precipitating one of its principal constituents, viz., pepsine, rendering its solvent properties abundant less efficacious. Hence alcohol can not be thought of either as food or as a solvent for food. Not as the latter certainly, for it refuses to act with the gastric juice.
“‘It’s a outstanding fact,’ says Dr. Dundas Thompson, ‘that alcohol, when added to the digestive fluid, produces a white precipitate, so {that the} fluid is not capable of digesting animal or vegetable matter.’ ‘The employment of alcoholic stimulants,’ say Drs. Todd and Bowman, ‘retards digestion by coagulating the pepsine, a necessary part of the gastric juice, and thereby interfering with its action. Were it not that wine and spirits are rapidly absorbed, the introduction of these into the stomach, in any quantity, would be a complete bar to the digestion of food, as the pepsine would be precipitated from the answer as quickly as it had been shaped by the stomach.’ Spirit, in any quantity, as a dietary adjunct, is pernicious on account of its antiseptic qualities, that resist the digestion of food by the absorption of water from its particles, in direct antagonism to chemical operation.”
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