ALCOHOL HAS NO FOOD VALUE.
Alcohol has no food worth and is exceedingly limited in its action as a remedial agent. Dr. Henry Monroe says, “every reasonably substance utilized by man as food consists of sugar, starch, oil and glutinous matter mingled together in varied proportions. These are designed for the support of the animal frame. The glutinous principles of food fibrine, albumen and casein are used to create up the structure while the oil, starch and sugar are chiefly used to come up with heat within the body”.
Now it is clear that if alcohol could be a food, it can be found to contain a number of of those substances. There must be in it either the nitrogenous components 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 that heat and force are evolved.
“The distinctness of these groups of foods,” says Dr. Hunt, “and their relations to the tissue-producing and warmth-evolving capacities of man, are thus definite and therefore confirmed by experiments on animals and by manifold tests of scientific, physiological and clinical expertise, that no attempt to discard the classification has prevailed. To draw therefore straight a line of demarcation as to limit the one entirely to tissue or cell production and the other to heat and force production through normal combustion and to deny any power of interchangeability under special demands or amid defective provide of 1 variety is, indeed, untenable. This doesn’t in the least invalidate the fact that we have a tendency to can use these as ascertained landmarks”.
How these substances when taken into the body, are assimilated and the way they generate force, are well-known to the chemist and physiologist, who is able, in the light of well-ascertained laws, to work out whether alcohol will 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 each known check and experiment, and the result is that it has been, by common consent, excluded from the category of tissue-building foods. “We tend to haven’t,” says Dr. Hunt, “seen however a single suggestion that it might so act, and this a promiscuous guess. One author (Hammond) thinks it potential that it may ’somehow’ enter into combination with the product of decay in tissues, and ‘beneath certain circumstances may yield their nitrogen to the development of latest tissues.’ No parallel in organic chemistry, nor any evidence in animal chemistry, can be found to surround this guess with the areola of a possible hypothesis”.
Dr. Richardson says: “Alcohol contains no nitrogen; it’s not one of the qualities of structure-building foods; it’s incapable of being remodeled into any of them; it’s, so, not a food in any sense of its being a constructive agent in build up the body.” Dr. W.B. Carpenter says: “Alcohol cannot provide something that is essential to the true nutrition of the tissues.” Dr. Liebig says: “Beer, wine, spirits, etc., furnish no element capable of getting into into the composition of the blood, muscular fibre, or any part that is that the seat of the principle of life.” Dr. Hammond, in his Tribune Lectures, in that he advocates the use of alcohol in certain cases, says: “It is not demonstrable that alcohol undergoes conversion into tissue.” Cameron, in his Manuel of Hygiene, says: “There’s nothing in alcohol with that any half of the body will be nourished.” Dr. E. Smith, F.R.S., says: “Alcohol isn’t a true food. It interferes with alimentation.” Dr. T.K. Chambers says: “It’s clear that we have a tendency to must stop to take alcohol, as in any sense, a food”.
“Not detecting during this substance,” says Dr. Hunt, “any tissue-making ingredients, nor in its breaking apart any mixtures, such as we are able to trace within the cell foods, nor any evidence either within the expertise of physiologists or the trials of alimentarians, it is not wonderful that in it we have a tendency to should notice neither the expectation nor the conclusion of constructive power.”
Not finding in alcohol something out of which the body can be built up or its waste equipped, it is next to be examined as to its heat-manufacturing quality.
Production of heat.
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“The first usual test for a force-manufacturing food,” says Dr. Hunt, “which to that different foods of that class respond, is the production of heat in the mixture of oxygen therewith. This heat suggests that vital force, and is, in no little degree, a measure of the comparative value of the thus-referred to as respiratory foods. If we tend to examine the fats, the starches and the sugars, we can trace and estimate the processes by that they evolve heat and are modified into vital force, and can weigh the capacities of various foods. We realize {that the} consumption of carbon by union with oxygen is that the law, that heat is the product, and {that the} legitimate result’s force, whereas the result of the union of the hydrogen of the foods with oxygen is water. If alcohol comes in any respect below this category of foods, we rightly expect to seek out a number of the evidences that attach to the hydrocarbons.”
What, then, is the result of experiments during this direction? They have been conducted through long periods and with the best care, by men of the best attainments in chemistry and physiology, and the result is given in these few words, by Dr. H.R. Wood, Jr., in his Materia Medica. “No one has been ready to detect within the blood any of the ordinary results of its oxidation.” That is, nobody has been in a position to find that alcohol has undergone combustion, like fat, or starch, or sugar, and so given heat to the body.
Alcohol and reduction of temperature.
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instead of accelerating it; and it has even been used 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 worth while to occupy house with a discussion of the subject.” Liebermeister, one amongst the foremost learned contributors to Zeimssen’s Cyclopaedia of the Follow of Medicine, 1875, says: “I long since convinced myself, by direct experiments, that alcohol, even in comparatively massive doses, will not elevate the temperature of the body in either well or sick people.” Thus well had this become known to Arctic voyagers, that, even before physiologists had demonstrated the fact that alcohol reduced, instead of increasing, the temperature of the body, they had learned that spirits lessened their power to face up to extreme cold. “In the Northern regions,” says Edward Smith, “it absolutely was proved that the complete exclusion of spirits was necessary, in order to retain heat underneath these unfavorable conditions.”
Alcohol does not build you strong.
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If alcohol does not contain tissue-building material, nor provide heat to the body, it cannot presumably boost its strength. “Every kind of power an animal will 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 query, and educing evidence, remarks: “From the very nature of things, it can currently be seen how not possible it is that alcohol can be strengthening food of either kind. Since it cannot become a half of the body, it cannot consequently contribute to its cohesive, organic strength, or fastened power; and, since it comes out of the body just because it went in, it cannot, by its decomposition, generate heat force.”
Sir Benjamin Brodie says: “Stimulants do not produce nervous power; they merely enable you, because it were, to assign that which is left, and then they leave you more in would like of rest than before.”
Baron Liebig, so so much back as 1843, in his “Animal Chemistry,” acknowledged the fallacy of alcohol generating power. He says: “The circulation will seem accelerated at the expense of the force accessible for voluntary motion, but without the production of a larger amount of mechanical force.” In his later “Letters,” he once more says: “Wine is quite superfluous to man, it is constantly followed by the expenditure of power” whereas, the important function of food is to give 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, because it is not employed in overcoming outward difficulties i.e., in working.” In different words, this nice chemist asserts that alcohol abstracts the ability of the system from doing useful work in the sector or workshop, so as to cleanse the house from the defilement of alcohol itself.
The late Dr. W. Brinton, Physician to St. Thomas’, in his great work on Dietetics, says: “Careful observation leaves very little doubt {that a} moderate dose of beer or wine would, in most cases, at once diminish the utmost weight which a healthy person could lift. Mental acuteness, accuracy of perception and delicacy of the senses are all thus way opposed by alcohol, as that the utmost efforts of each are incompatible with the ingestion of any moderate quantity of fermented liquid. One glass can often suffice to require the sting off each mind and body, and to cut back their capacity to something below their perfection of work.”
Dr. F.R. Lees, F.S.A., writing on the topic of alcohol as a food, makes the subsequent quotation from an essay on “Stimulating Drinks,” printed by Dr. H.R. Madden, as long ago as 1847: “Alcohol is not 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 once the utilization of alcohol is not new strength added to the system, however is manifested by calling into exercise the nervous energy pre-existing.
The final exhausting effects of alcohol, thanks 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 person who habitually exerts himself to such an extent as to require the daily use of stimulants to chase away exhaustion, might be compared to a machine operating beneath high pressure. He will become much a lot of obnoxious to the causes of disease, and will definitely break down sooner than he would have done underneath a lot of favorable circumstances.
The more frequently alcohol is had recourse to for the aim of overcoming feelings of debility, the additional it can be needed, and by constant repetition a period is at length reached when it cannot be foregone, unless reaction is simultaneously brought about by a temporary total amendment of the habits of life.
Driven to the wall.
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Not finding that alcohol possesses any direct alimentary price, the medical advocates of its use have been driven to the assumption that it is a reasonably 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 modification which is consistently going on in the system which involves a continuing disintegration of fabric; a calling it off and avoiding of that that is not aliment, creating area for that new offer that is to sustain life.” Another medical writer, in referring to the present metamorphosis, says: “The importance of this process to the maintenance of life is instantly 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 turn out a derangement of the important functions. Their influence is principally exerted upon the nervous system, through that they turn out most frequent irritability, disturbance of the special senses, delirium, insensibility, coma, and eventually, death.”
“This description,” remarks Dr. Hunt, “looks nearly supposed for alcohol.” He then says: “To claim alcohol as a food as a result of it delays the metamorphosis of tissue, is to assert that it in some manner suspends the conventional conduct of the laws of assimilation and nutrition, of waste and repair. A leading 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 surprise the author ‘is not clear’ how it will this, and we tend to are not clear how such delayed metamorphosis recuperates.
Not an originator of important force.
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which isn’t known to have any of the standard power of foods, and use it on the double assumption that it delays metamorphosis of tissue, which 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 spot alcohol as a nitrogenous or non-nitrogenous food, not having found it amenable to any of the evidences by which the food-force of aliments is mostly measured, it will not do for us to talk of profit by delay of regressive metamorphosis unless such process is accompanied with something evidential of the fact something scientifically descriptive of its mode of accomplishment in the case at hand, and unless it’s shown to be practically desirable for alimentation.
There can be little question that alcohol will cause defects within the processes of elimination that are natural to the healthy body and which even in disease are usually conservative of health.
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