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 together in varied proportions. These are designed for the support of the animal frame. The glutinous principles of food fibrine, albumen and casein are utilized to make up the structure while the oil, starch and sugar are chiefly used to get heat in the body”.
Currently it is clear that if alcohol is a food, it can be found to contain one or more of these substances. There must be in it either the nitrogenous components found chiefly in meats, eggs, milk, vegetables and seeds, out of that animal tissue is constructed 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 those groups of foods,” says Dr. Hunt, “and their relations to the tissue-manufacturing and heat-evolving capacities of man, are so 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 as to 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 supply of one selection is, indeed, untenable. This does not 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 the way they generate force, are well-known to the chemist and physiologist, who is able, in the light of well-ascertained laws, to see whether or not alcohol does or will not possess a food value. For years, the ablest men in the medical profession have given this subject the most careful study, and have subjected alcohol to every known take a look at and experiment, and therefore the result’s that it has been, by common consent, excluded from the class of tissue-building foods. “We have a tendency to have not,” says Dr. Hunt, “seen but one suggestion that it may so act, and this a promiscuous guess. One author (Hammond) thinks it potential that it could ‘somehow’ enter into combination with the product of decay in tissues, and ‘underneath certain circumstances would possibly yield their nitrogen to the development of latest tissues.’ No parallel in organic chemistry, nor any proof in animal chemistry, will 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 is incapable of being transformed into any of them; it’s, thus, not a food in any sense of its being a constructive agent in increase 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 part capable of entering 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 which 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’s nothing in alcohol with which any part of the body can 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 have a tendency to must cease to treat alcohol, as in any sense, a food”.
“Not detecting in this substance,” says Dr. Hunt, “any tissue-making ingredients, nor in its ending any mixtures, like we tend to 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 should notice neither the expectancy nor the belief of constructive power.”
Not finding in alcohol something out of that the body can be engineered 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 primary usual test for a force-manufacturing food,” says Dr. Hunt, “and that to which different foods of that class respond, is the production of heat in the mixture of oxygen therewith. This heat means important force, and is, in no small degree, a live of the comparative value of the thus-known as respiratory foods. If we have a tendency to examine the fats, the starches and the sugars, we can trace and estimate the processes by which they evolve heat and are modified into very important force, and will weigh the capacities of different foods. We have a tendency to find {that the} consumption of carbon by union with oxygen is the law, that heat is the merchandise, and {that the} legitimate result’s force, while the results of the union of the hydrogen of the foods with oxygen is water. If alcohol comes in the slightest degree below this class of foods, we tend to rightly expect to find some of the evidences that attach to the hydrocarbons.”
What, then, is the results of experiments during this direction? They need been conducted through long periods and with the greatest care, by men of the highest attainments in chemistry and physiology, and therefore the result’s given in these few words, by Dr. H.R. Wood, Jr., in his Materia Medica. “Nobody has been ready to detect in the blood any of the normal results of its oxidation.” That’s, no one has been ready to search out 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’s even been employed 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 while to occupy area with a discussion of the subject.” Liebermeister, one amongst the most learned contributors to Zeimssen’s Cyclopaedia of the Apply of Medicine, 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.” Thus well had this become known to Arctic voyagers, that, even before physiologists had demonstrated the very fact that alcohol reduced, instead of accelerating, the temperature of the body, they had learned that spirits lessened their power to withstand extreme cold. “Within the Northern regions,” says Edward Smith, “it had been proved that the whole exclusion of spirits was necessary, so as to retain heat below these unfavorable conditions.”
Alcohol does not create you strong.
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If alcohol will not contain tissue-building material, nor offer heat to the body, it cannot presumably increase its strength. “Every kind of 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 stomach, the intellectual power of the brain accumulates through the nutrition of the organ on that it depends.” Dr. F.R. Lees, of Edinburgh, when discussing the question , and educing evidence, remarks: “From the very nature of things, it can now be seen how not possible it is that alcohol will 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 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 create nervous power; they simply enable you, as it were, to use up that that is left, and then they leave you additional in need of rest than before.”
Baron Liebig, so so much back as 1843, in his “Animal Chemistry,” got wind the fallacy of alcohol generating power. He says: “The circulation can seem accelerated at the expense of the force available for voluntary motion, however while not the assembly of a greater quantity of mechanical force.” In his later “Letters,” he again says: “Wine is quite superfluous to man, it is constantly followed by the expenditure of power” whereas, the real operate of food is to give power. He adds: “These drinks promote the change of matter within 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 nice chemist asserts that alcohol abstracts the ability of the system from doing helpful work in the field 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, at once diminish the maximum weight which a healthy person could lift. Mental acuteness, accuracy of perception and delicacy of the senses are all thus so much opposed by alcohol, as that the maximum efforts of each are incompatible with the ingestion of any moderate amount of fermented liquid. A single glass can typically suffice to take the sting off both mind and body, and to scale back their capability to one thing below their perfection of work.”
Dr. F.R. Lees, F.S.A., writing on the topic of alcohol as a food, makes the following quotation from an essay on “Stimulating Drinks,” revealed by Dr. H.R. Madden, as way back 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, can’t be thought of nutritious.
The strength experienced once the employment 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, because of its stimulant properties, produce 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 need the daily use of stimulants to bar exhaustion, could be compared to a machine working underneath high pressure. He can become much additional obnoxious to the causes of disease, and can certainly break down earlier than he would have done beneath a lot of favorable circumstances.
The additional frequently alcohol is had recourse to for the purpose 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 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 are driven to the idea that it is a quite 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 change which is constantly occurring within the system that involves a continuing disintegration of fabric; a breaking apart and avoiding of that that is not aliment, making 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 quickly shown by the injurious effects which follow upon its disturbance. If the discharge of the excrementitious substances be in any means impeded or suspended, these substances accumulate either in the blood or tissues, or both. In consequence of this retention and accumulation they become toxic, and rapidly manufacture a derangement of the very important functions. Their influence is principally exerted upon the nervous system, through that they produce most frequent irritability, disturbance of the special senses, delirium, insensibility, coma, and at last, death.”
“This description,” remarks Dr. Hunt, “looks almost supposed for alcohol.” He then says: “To claim alcohol as a food because it delays the metamorphosis of tissue, is to claim that it in some manner suspends the conventional conduct of the laws of assimilation and nutrition, of waste and repair. A number one advocate of alcohol (Hammond) thus 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 other words, alcohol interferes with all these. No wonder the author ‘is not clear’ how it does 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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which isn’t known to own any of the standard 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 can not do for us to talk 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 within the case at hand, and unless it is shown to be practically desirable for alimentation.
There can be little question that alcohol does cause defects within the processes of elimination which are natural to the healthy body and that even in disease are usually conservative of health.
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