ALCOHOL HAS NO FOOD VALUE.
Posted by on January 12, 2010
Alcohol has no food price 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 together 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 in the body”.
Now 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 parts found chiefly in meats, eggs, milk, vegetables and seeds, out of which animal tissue is made and waste repaired or the carbonaceous parts found in fat, starch and sugar, within the consumption of that heat and force are evolved.
“The distinctness of these teams of foods,” says Dr. Hunt, “and their relations to the tissue-manufacturing and warmth-evolving capacities of man, are thus definite and thus confirmed by experiments on animals and by manifold tests of scientific, physiological and clinical experience, that no attempt to discard the classification has prevailed. To draw so straight a line of demarcation on limit the one entirely to tissue or cell production and the opposite to heat and force production through normal combustion and to deny any power of interchangeability beneath special demands or amid defective provide of 1 selection is, indeed, untenable. This doesn’t in the smallest amount 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 how they generate force, are well-known to the chemist and physiologist, who is in a position, in the light of well-ascertained laws, to determine whether alcohol does or does 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 test and experiment, and therefore the result is that it’s been, by common consent, excluded from the category of tissue-building foods. “We have a tendency to haven’t,” says Dr. Hunt, “seen but one suggestion that it might so act, and this a promiscuous guess. One writer (Hammond) thinks it potential that it might ‘somehow’ enter into combination with the product of decay in tissues, and ‘beneath sure circumstances would possibly yield their nitrogen to the construction 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 attainable 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 build up the body.” Dr. W.B. Carpenter says: “Alcohol cannot provide anything which is crucial 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 which he advocates the utilization of alcohol in bound 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 half of the body will 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 stop to treat alcohol, as in any sense, a food”.
“Not detecting during this substance,” says Dr. Hunt, “any tissue-creating ingredients, nor in its ending any combos, like we tend to are able to trace in the cell foods, nor any evidence either within the expertise of physiologists or the trials of alimentarians, it’s not wonderful that in it we should find neither the expectancy nor the belief of constructive power.”
Not finding in alcohol something out of that the body will be engineered 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 primary usual check for a force-producing food,” says Dr. Hunt, “and that to that other foods of that class respond, is the production of warmth in the mixture of oxygen therewith. This heat suggests that very important force, and is, in no little degree, a live of the comparative worth of the therefore-referred to as respiratory foods. If we examine the fats, the starches and the sugars, we have a tendency to will trace and estimate the processes by which they evolve heat and are changed into very important force, and will weigh the capacities of different foods. We notice {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 any respect underneath this category of foods, we rightly expect to find a number of the evidences that attach to the hydrocarbons.”
What, then, is the results of experiments in 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 also 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 normal 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 accelerating it; and it has even been utilized 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 price whereas to occupy area with a discussion of the subject.” Liebermeister, one among the foremost learned contributors to Zeimssen’s Cyclopaedia of the Follow of Drugs, 1875, says: “I long since convinced myself, by direct experiments, that alcohol, even in comparatively giant 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 actual fact that alcohol reduced, instead of increasing, the temperature of the body, they had learned that spirits lessened their power to stand up to extreme cold. “In the Northern regions,” says Edward Smith, “it was proved that the whole exclusion of spirits was necessary, so as to retain heat beneath these unfavorable conditions.”
Alcohol will not create you strong.
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If alcohol will not contain tissue-building material, nor provide heat to the body, it cannot presumably add to 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 which it depends.” Dr. F.R. Lees, of Edinburgh, once discussing the question , and educing evidence, remarks: “From the terribly nature of things, it will currently be seen how not possible it’s that alcohol will 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 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 dissipate that which is left, and then they leave you more in need of rest than before.”
Baron Liebig, so far back as 1843, in his “Animal Chemistry,” discerned the fallacy of alcohol generating power. He says: “The circulation can seem accelerated at the expense of the force accessible for voluntary motion, but without the production of a greater 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 real operate of food is to present power. He adds: “These drinks promote the change of matter in the body, and are, consequently, attended by an inward loss of power, which ceases to be productive, because it is not utilized in overcoming outward difficulties i.e., in working.” In alternative words, this great chemist asserts that alcohol abstracts the facility of the system from doing useful 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 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 therefore so much opposed by alcohol, as that the maximum efforts of every are incompatible with the ingestion of any moderate amount of fermented liquid. One glass will typically suffice to take the edge off both 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 topic of alcohol as a food, makes the subsequent 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 thought-about nutritious.
The strength experienced after the employment 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, 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 that habitually exerts himself to such an extent as to require the daily use of stimulants to keep off exhaustion, could be compared to a machine working below high pressure. He can become a lot of more obnoxious to the causes of disease, and can certainly break down prior he would have done under more 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 required, and by constant repetition a amount is at length reached when it can’t be foregone, unless reaction is simultaneously caused by a brief total change 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 idea 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 amendment that is constantly happening within the system that involves a continuing disintegration of material; a breaking up and avoiding of that which is now not aliment, making room for that new supply that is to sustain life.” Another medical writer, in referring to this 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 method impeded or suspended, these substances accumulate either in the blood or tissues, or both. In consequence of this retention and accumulation they become poisonous, 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 finally, death.”
“This description,” remarks Dr. Hunt, “looks virtually meant 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 method suspends the normal 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 other words, alcohol interferes with all these. No wonder the author ‘isn’t 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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that is not known to have any of the same old 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 possibilities, 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 can not do for us to talk of profit by delay of regressive metamorphosis unless such process is accompanied with one thing evidential of the fact one thing scientifically descriptive of its mode of accomplishment within the case at hand, and unless it is shown to be practically fascinating for alimentation.
There will be no doubt that alcohol does 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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