Alcohol has no food worth and is exceedingly limited 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 varied proportions. These are designed for the support of the animal frame. The glutinous principles of food fibrine, albumen and casein are employed to build up the structure while the oil, starch and sugar are chiefly used to get heat within the body".
Currently it is clear that if alcohol is a food, it will be found to contain one or more of those substances. There must be in it either the nitrogenous parts found chiefly in meats, eggs, milk, vegetables and seeds, out of that animal tissue is made and waste repaired or the carbonaceous parts found in fat, starch and sugar, within the consumption of which heat and force are evolved.
"The distinctness of those groups of foods," says Dr. Hunt, "and their relations to the tissue-producing 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 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 ordinary combustion and to deny any power of interchangeability beneath special demands or amid defective supply of 1 variety is, indeed, untenable. This doesn't in the least invalidate the actual 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 the way they generate force, are well known to the chemist and physiologist, who is able, in the sunshine of well-ascertained laws, to determine whether or not alcohol does or does 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 take a look at and experiment, and also the result's that it's been, by common consent, excluded from the class of tissue-building foods. "We tend to haven't," says Dr. Hunt, "seen however a single suggestion that it might thus act, and this a promiscuous guess. One author (Hammond) thinks it potential that it may 'somehow' enter into combination with the products of decay in tissues, and 'below certain circumstances may yield their nitrogen to the development of recent 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 not one of the qualities of structure-building foods; it is incapable of being reworked into any of them; it is, 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 supply something that is important 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 half that is 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 is nothing in alcohol with which any part of the body can be nourished." Dr. E. Smith, F.R.S., says: "Alcohol is not a real food. It interferes with alimentation." Dr. T.K. Chambers says: "It's clear that we tend to must cease to take alcohol, as in any sense, a food".
"Not detecting during this substance," says Dr. Hunt, "any tissue-creating ingredients, nor in its calling it quits any combinations, like we can trace within the cell foods, nor any evidence either in the expertise of physiologists or the trials of alimentarians, it's not wonderful that in it we have a tendency to should realize neither the expectancy nor the conclusion of constructive power."
Not finding in alcohol anything out of that the body will be built up or its waste equipped, 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 that alternative foods of that class respond, is the production of heat in the combination of oxygen therewith. This heat means important force, and is, in no tiny degree, a measure of the comparative price of the thus-known as respiratory foods. If we tend to examine the fats, the starches and therefore the sugars, we tend to will trace and estimate the processes by that they evolve heat and are modified into vital force, and will weigh the capacities of different foods. We tend to notice {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 the least bit under this class of foods, we have a tendency to rightly expect to search out a number of the evidences which 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 also the result's given in these few words, by Dr. H.R. Wood, Jr., in his Materia Medica. "No one has been able to detect in the blood any of the ordinary results of its oxidation." That's, nobody has been ready to find that alcohol has undergone combustion, like fat, or starch, or sugar, and thus given heat to the body.
Alcohol and reduction of temperature.
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instead of accelerating it; and it has even been employed in fevers as an anti-pyretic. Thus uniform has been the testimony of physicians in Europe and America as to the cooling effects of alcohol, that Dr. Wood says, in his Materia Medica, "that it will not appear value while to occupy space with a discussion of the subject." Liebermeister, one in every of 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." Therefore well had this become known to Arctic voyagers, that, even before physiologists had demonstrated the very fact that alcohol reduced, instead of skyrocketing, the temperature of the body, they'd 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, so as to retain heat under these unfavorable conditions."
Alcohol will not make you strong.
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If alcohol will not contain tissue-building material, nor give heat to the body, it cannot presumably boost 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 stomach, the intellectual power of the brain accumulates through the nutrition of the organ on which it depends." Dr. F.R. Lees, of Edinburgh, when discussing the question , and educing proof, remarks: "From the very nature of things, it can currently 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 fixed 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 do not produce nervous power; they simply enable you, because it were, to deplete that that is left, and then they leave you more in need of rest than before."
Baron Liebig, thus way back as 1843, in his "Animal Chemistry," found out the fallacy of alcohol generating power. He says: "The circulation can appear accelerated at the expense of the force obtainable for voluntary motion, however while not the production of a larger quantity of mechanical force." In his later "Letters," he again says: "Wine is kind of superfluous to man, it is constantly followed by the expenditure of power" whereas, the important operate of food is to provide power. He adds: "These drinks promote the amendment of matter within the body, and are, consequently, attended by an inward loss of power, which ceases to be productive, because it's 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 helpful work in the sphere 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 little doubt {that a} moderate dose of beer or wine would, in most cases, at once diminish the most weight that a healthy person might lift. Mental acuteness, accuracy of perception and delicacy of the senses are all thus far opposed by alcohol, as that the utmost efforts of every are incompatible with the ingestion of any moderate quantity of fermented liquid. A single glass can usually suffice to require the sting off both mind and body, and to reduce their capacity 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 following quotation from an essay on "Stimulating Drinks," revealed by Dr. H.R. Madden, as way back 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, can't be considered nutritious.
The strength experienced once the use of alcohol is not new strength added to the system, but is manifested by calling into exercise the nervous energy pre-existing.
The final exhausting effects of alcohol, as a result of its stimulant properties, turn out 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 keep off exhaustion, may be compared to a machine operating underneath high pressure. He will become a lot of more obnoxious to the causes of disease, and will definitely break down previous he would have done underneath a lot of favorable circumstances.
The additional frequently alcohol is had recourse to for the aim of overcoming feelings of debility, the a lot of it will be required, and by constant repetition a amount is at length reached when it can not be foregone, unless reaction is simultaneously caused by a short lived 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 are driven to the belief that it is a quite secondary food, in that it's the facility to delay the metamorphosis of tissue. "By the metamorphosis of tissue is meant," says Dr. Hunt, "that modification which is consistently going on in the system that involves a constant disintegration of material; a calling it quits and avoiding of that which is no longer aliment, making area for that new provide which is to sustain life." Another medical author, in referring to this metamorphosis, says: "The importance of this process to the upkeep of life is instantly 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 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 that they turn out most frequent irritability, disturbance of the special senses, delirium, insensibility, coma, and eventually, death."
"This description," remarks Dr. Hunt, "seems nearly intended for alcohol." He then says: "To say alcohol as a food because it delays the metamorphosis of tissue, is to assert that it in some manner suspends the normal 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 different words, alcohol interferes with all these. No surprise the author 'isn't clear' how it will this, and we have a tendency to aren't 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, 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 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 one thing evidential of the very fact one thing scientifically descriptive of its mode of accomplishment within the case at hand, and unless it's shown to be practically fascinating for alimentation.
There can be no doubt that alcohol will cause defects in the processes of elimination that are natural to the healthy body and which even in disease are typically conservative of health.
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