ALCOHOL HAS NO FOOD VALUE.
Alcohol has no food price and is exceedingly restricted in its action as a remedial agent. Dr. Henry Monroe says, “each kind of 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 utilized 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 one or more of these substances. There should be in it either the nitrogenous parts found chiefly in meats, eggs, milk, vegetables and seeds, out of that animal tissue is built and waste repaired or the carbonaceous elements found in fat, starch and sugar, within the consumption of which heat and force are evolved.
“The distinctness of these teams of foods,” says Dr. Hunt, “and their relations to the tissue-producing and warmth-evolving capacities of man, are so definite and thus 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 underneath special demands or amid defective supply of one selection is, indeed, untenable. This doesn’t in the least invalidate the fact that we will be 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 able, in the sunshine of well-ascertained laws, to work out whether alcohol will or will not possess a food value. For years, the ablest men within the medical profession have given this subject the most careful study, and have subjected alcohol to each known check and experiment, and also 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 thus act, and this a promiscuous guess. One author (Hammond) thinks it possible that it may ’somehow’ enter into combination with the products of decay in tissues, and ‘under sure circumstances might yield their nitrogen to the development of new tissues.’ No parallel in organic chemistry, nor any proof in animal chemistry, will be found to surround this guess with the areola of a attainable hypothesis”.
Dr. Richardson says: “Alcohol contains no nitrogen; it’s none of the qualities of structure-building foods; it’s incapable of being reworked into any of them; it’s, so, not a food in any sense of its being a constructive agent in increase the body.” Dr. W.B. Carpenter says: “Alcohol cannot supply anything which is important to the true nutrition of the tissues.” Dr. Liebig says: “Beer, wine, spirits, etc., furnish no element capable of entering into the composition of the blood, muscular fibre, or any part that is the seat of the principle of life.” Dr. Hammond, in his Tribune Lectures, in which he advocates the use of alcohol in bound 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 part 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 is clear that we have a tendency to must stop to treat alcohol, as in any sense, a food”.
“Not detecting during this substance,” says Dr. Hunt, “any tissue-making ingredients, nor in its breaking up any combinations, like we have a tendency to can trace within the cell foods, nor any evidence either in the expertise of physiologists or the trials of alimentarians, it is not wonderful that in it we ought to find neither the expectancy nor the conclusion of constructive power.”
Not finding in alcohol something out of which the body will be designed up or its waste provided, it’s next to be examined on 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 different foods of that category respond, is the assembly of warmth in the mix of oxygen therewith. This heat means that vital force, and is, in no little degree, a measure of the comparative value of the thus-known as respiratory foods. If we tend to examine the fats, the starches and therefore the sugars, we tend to can trace and estimate the processes by which they evolve heat and are changed into very important force, and will weigh the capacities of various foods. We notice {that the} consumption of carbon by union with oxygen is the law, that heat is the product, and {that the} legitimate result’s force, while the result of the union of the hydrogen of the foods with oxygen is water. If alcohol comes in any respect beneath this category of foods, we rightly expect to search out some of the evidences that attach to the hydrocarbons.”
What, then, is the results 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’s 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 standard results of its oxidation.” That is, no one has been in a position to seek 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 skyrocketing 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 on the cooling effects of alcohol, that Dr. Wood says, in his Materia Medica, “that it will not appear price whereas to occupy house with a discussion of the subject.” Liebermeister, one in all the foremost learned contributors to Zeimssen’s Cyclopaedia of the Apply of Medication, 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 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. “In the Northern regions,” says Edward Smith, “it absolutely was proved that the complete exclusion of spirits was necessary, in order to retain heat beneath these unfavorable conditions.”
Alcohol does not make you strong.
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If alcohol will not contain tissue-building material, nor provide heat to the body, it cannot probably increase its strength. “Each 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 abdomen, 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 query, 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 mounted power; and, since it comes out of the body simply as 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, as it were, to use that which is left, and then they leave you more in want of rest than before.”
Baron Liebig, so so much back as 1843, in his “Animal Chemistry,” found out the fallacy of alcohol generating power. He says: “The circulation can seem accelerated at the expense of the force offered for voluntary motion, but while not the production of a bigger amount 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 perform of food is to convey power. He adds: “These drinks promote the modification of matter in the body, and are, consequently, attended by an inward loss of power, which ceases to be productive, as a result of it is not used in overcoming outward difficulties i.e., in working.” In other words, this great chemist asserts that alcohol abstracts the facility of the system from doing helpful work in the sector or workshop, in order 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, without delay diminish the maximum weight that a healthy person may lift. Mental acuteness, accuracy of perception and delicacy of the senses are all thus so much opposed by alcohol, as that the utmost efforts of each are incompatible with the ingestion of any moderate quantity of fermented liquid. One glass will 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 subsequent quotation from an essay on “Stimulating Drinks,” revealed 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, can not be considered 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 final 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 supply of disease.
A one who habitually exerts himself to such an extent as to want the daily use of stimulants to chase away exhaustion, could be compared to a machine working under high pressure. He will become a lot of a lot of obnoxious to the causes of disease, and can actually break down prior to he would have done under a lot of favorable circumstances.
The a lot of 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 period is at length reached when it cannot 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 have been driven to the assumption that it’s 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 continually going on within the system that involves a constant disintegration of fabric; a breaking apart and avoiding of that which is not aliment, making space for that new offer which 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 readily shown by the injurious effects which follow upon its disturbance. If the discharge of the excrementitious substances be in any manner 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 produce a derangement of the important functions. Their influence is principally exerted upon the nervous system, through that they manufacture most frequent irritability, disturbance of the special senses, delirium, insensibility, coma, and at last, death.”
“This description,” remarks Dr. Hunt, “looks virtually intended for alcohol.” He then says: “To assert alcohol as a food as a result of it delays the metamorphosis of tissue, is to say 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) 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 alternative words, alcohol interferes with all these. No marvel 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 vital force.
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that is not known to own any of the usual power of foods, and apply it to the double assumption that it delays metamorphosis of tissue, and that such delay is conservative of health, is to pass outside of the bounds of science into the land of remote prospects, 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 usually measured, it can not do for us to speak of benefit by delay of regressive metamorphosis unless such method is accompanied with something evidential of the actual fact one thing scientifically descriptive of its mode of accomplishment in the case at hand, and unless it is shown to be practically fascinating for alimentation.
There will be little question that alcohol will cause defects in the processes of elimination which are natural to the healthy body and that even in disease are often conservative of health.
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