Alcohol has no food worth and is exceedingly restricted in its action as a remedial agent. Dr. Henry Monroe says, “every quite substance used 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 used to make up the structure whereas the oil, starch and sugar are chiefly used to come up with heat within the body”.
Currently it is clear that if alcohol is a food, it can be found to contain one or more of those substances. There must be in it either the nitrogenous elements found chiefly in meats, eggs, milk, vegetables and seeds, out of that animal tissue is constructed and waste repaired or the carbonaceous elements found in fat, starch and sugar, in the consumption of that heat and force are evolved.
“The distinctness of those teams of foods,” says Dr. Hunt, “and their relations to the tissue-producing and heat-evolving capacities of man, are therefore 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 thus straight a line of demarcation on limit the one entirely to tissue or cell production and the opposite to heat and force production through standard combustion and to deny any power of interchangeability below special demands or amid defective offer of one variety is, indeed, untenable. This doesn’t in the least invalidate the fact that we have a tendency to are able to 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 ready, in the light of well-ascertained laws, to determine whether alcohol will or will not possess a food value. For years, the ablest men in the medical profession have given this subject the foremost careful study, and have subjected alcohol to each known check and experiment, and also the result is that it’s been, by common consent, excluded from the class of tissue-building foods. “We have never,” says Dr. Hunt, “seen however a single suggestion that it may therefore act, and this a promiscuous guess. One author (Hammond) thinks it doable that it may ’somehow’ enter into combination with the merchandise of decay in tissues, and ‘below sure circumstances might yield their nitrogen to the construction of recent tissues.’ No parallel in organic chemistry, nor any proof in animal chemistry, can be found to surround this guess with the areola of a doable hypothesis”.
Dr. Richardson says: “Alcohol contains no nitrogen; it has none of the qualities of structure-building foods; it’s incapable of being remodeled into any of them; it’s, therefore, not a food in any sense of its being a constructive agent in building up the body.” Dr. W.B. Carpenter says: “Alcohol cannot offer something that is essential to the true nutrition of the tissues.” Dr. Liebig says: “Beer, wine, spirits, etc., furnish no component capable of getting into into the composition of the blood, muscular fibre, or any half which is the seat of the principle of life.” Dr. Hammond, in his Tribune Lectures, in that he advocates the employment of alcohol in certain cases, says: “It’s not demonstrable that alcohol undergoes conversion into tissue.” Cameron, in his Manuel of Hygiene, says: “There is nothing in alcohol with which any part of the body will be nourished.” Dr. E. Smith, F.R.S., says: “Alcohol is not a true food. It interferes with alimentation.” Dr. T.K. Chambers says: “It’s clear that we should cease to treat alcohol, as in any sense, a food”.
“Not detecting during this substance,” says Dr. Hunt, “any tissue-creating ingredients, nor in its calling it off any mixtures, like we will be able to trace in the cell foods, nor any evidence either within the experience of physiologists or the trials of alimentarians, it is not wonderful that in it we ought to notice neither the expectation nor the realization of constructive power.”
Not finding in alcohol something out of that the body can be built up or its waste provided, it’s next to be examined as to its heat-producing quality.
Production of heat.
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“The first usual take a look at for a force-manufacturing food,” says Dr. Hunt, “and that to which other foods of that class respond, is the production of heat in the mix of oxygen therewith. This heat means important force, and is, in no small degree, a live of the comparative price of the so-called respiratory foods. If we tend to examine the fats, the starches and the sugars, we have a tendency to can trace and estimate the processes by that they evolve heat and are modified into vital force, and will weigh the capacities of various foods. We tend to find {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 results of the union of the hydrogen of the foods with oxygen is water. If alcohol comes in the slightest degree under this class of foods, we have a tendency to rightly expect to search out some 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 highest attainments in chemistry and physiology, and the result is given in these few words, by Dr. H.R. Wood, Jr., in his Materia Medica. “Nobody has been in a position to detect in the blood any of the standard results of its oxidation.” That’s, nobody has been able 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 increasing it; and it’s 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 seem price whereas to occupy space with a discussion of the subject.” Liebermeister, one in all the most 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 large doses, will 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 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 had been proved that the complete exclusion of spirits was necessary, so as to retain heat underneath these unfavorable conditions.”
Alcohol does not make you strong.
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If alcohol will not contain tissue-building material, nor offer heat to the body, it cannot possibly raise its strength. “Each 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 question , and educing evidence, remarks: “From the terribly nature of things, it can currently be seen how impossible it is 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 fixed power; and, since it comes out of the body just as it went in, it cannot, by its decomposition, generate heat force.”
Sir Benjamin Brodie says: “Stimulants don’t produce nervous power; they simply enable you, because it were, to expend that that is left, and then they leave you more in need of rest than before.”
Baron Liebig, thus far back as 1843, in his “Animal Chemistry,” observed the fallacy of alcohol generating power. He says: “The circulation will seem accelerated at the expense of the force on the market for voluntary motion, however without the production of a bigger amount of mechanical force.” In his later “Letters,” he once more says: “Wine is quite superfluous to man, it’s constantly followed by the expenditure of power” whereas, the 000 function of food is to allow power. He adds: “These drinks promote the amendment of matter within the body, and are, consequently, attended by an inward loss of power, that ceases to be productive, as a result of it’s not utilized in overcoming outward difficulties i.e., in working.” In alternative words, this nice chemist asserts that alcohol abstracts the power 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 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 utmost weight that a healthy person might 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 amount of fermented liquid. One glass will usually suffice to take the edge off each mind and body, and to scale back their capacity to one thing 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,” published 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 when the utilization of alcohol isn’t new strength added to the system, but is manifested by calling into exercise the nervous energy pre-existing.
The ultimate exhausting effects of alcohol, due to its stimulant properties, manufacture an unnatural susceptibility to morbid action in all the organs, and this, with the plethora superinduced, becomes a fertile source of disease.
A one that habitually exerts himself to such an extent as to require the daily use of stimulants to keep at bay exhaustion, could be compared to a machine working under high pressure. He will become abundant more obnoxious to the causes of disease, and can definitely break down previous he would have done under a lot of favorable circumstances.
The more frequently alcohol is had recourse to for the aim of overcoming feelings of debility, the a lot of it can be needed, and by constant repetition a amount is at length reached when it can not be foregone, unless reaction is simultaneously caused by a temporary total modification of the habits of life.
Driven to the wall.
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Not finding that alcohol possesses any direct alimentary worth, the medical advocates of its use have been driven to the belief that it is a kind of secondary food, in that it has the ability to delay the metamorphosis of tissue. “By the metamorphosis of tissue is meant,” says Dr. Hunt, “that modification that is continually occurring in the system which involves a relentless disintegration of fabric; a calling it off and avoiding of that that is now not aliment, making room for that new provide that is to sustain life.” Another medical author, in referring to this metamorphosis, says: “The importance of this method to the maintenance of life is readily 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 toxic, and rapidly turn out a derangement of the important functions. Their influence is principally exerted upon the nervous system, through which they manufacture most frequent irritability, disturbance of the special senses, delirium, insensibility, coma, and eventually, death.”
“This description,” remarks Dr. Hunt, “looks almost supposed for alcohol.” He then says: “To say alcohol as a food as a result of it delays the metamorphosis of tissue, is to say 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) therefore 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 marvel the author ‘isn’t clear’ how it will this, and we have a tendency to are not clear how such delayed metamorphosis recuperates.
Not an originator of important force.
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which is not known to have any of the usual power of foods, and apply it to 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 that the food-force of aliments is mostly measured, it will not do for us to speak of benefit by delay of regressive metamorphosis unless such method is accompanied with something evidential of the very 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 will be little question that alcohol will cause defects within the processes of elimination which are natural to the healthy body and which even in disease are typically conservative of health.
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