ALCOHOL HAS NO FOOD VALUE.

Posted on February 9, 2010
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Alcohol has no food value and is exceedingly restricted in its action as a remedial agent. Dr. Henry Monroe says, “each reasonably substance employed 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 get heat in the body”.

Currently it’s clear that if alcohol is a food, it can be found to contain a number of of those 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 constructed 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 heat-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 try to discard the classification has prevailed. To draw so straight a line of demarcation as to limit the one entirely to tissue or cell production and the other to heat and force production through standard combustion and to deny any power of interchangeability below special demands or amid defective provide of 1 variety is, indeed, untenable. This does not in the smallest amount invalidate the very fact that we tend 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 able, 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 foremost careful study, and have subjected alcohol to every known check and experiment, and the result’s that it has been, by common consent, excluded from the class of tissue-building foods. “We have a tendency to have never,” says Dr. Hunt, “seen however a single suggestion that it might therefore act, and this a promiscuous guess. One writer (Hammond) thinks it doable that it might ’somehow’ enter into combination with the product of decay in tissues, and ‘underneath sure 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 possible hypothesis”.

Dr. Richardson says: “Alcohol contains no nitrogen; it has none of the qualities of structure-building foods; it is incapable of being reworked into any of them; it is, 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 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 part that is that 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 half of the body can be nourished.” Dr. E. Smith, F.R.S., says: “Alcohol isn’t a real food. It interferes with alimentation.” Dr. T.K. Chambers says: “It’s clear that we tend to should stop to take alcohol, as in any sense, a food”.

“Not detecting in this substance,” says Dr. Hunt, “any tissue-creating ingredients, nor in its calling it off any combinations, such as we can trace within the cell foods, nor any proof either within the experience of physiologists or the trials of alimentarians, it is not wonderful that in it we ought to find neither the expectancy nor the belief of constructive power.”

Not finding in alcohol something out of that the body will be built up or its waste supplied, it is next to be examined on its heat-manufacturing quality.

Production of heat.
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“The primary usual take a look at for a force-producing food,” says Dr. Hunt, “which to which different foods of that category respond, is the assembly of heat in the combination of oxygen therewith. This heat means that important force, and is, in no tiny degree, a live of the comparative price of the therefore-called respiratory foods. If we tend to examine the fats, the starches and the sugars, we will 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 notice {that the} consumption of carbon by union with oxygen is that the law, that heat is the merchandise, 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 tend to rightly expect to find some of the evidences which attach to the hydrocarbons.”

What, then, is the result of experiments during this direction? They need been conducted through long periods and with the greatest care, by men of the very 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. “Nobody has been ready to detect in the blood any of the ordinary results of its oxidation.” That’s, no one has been in a position to seek out 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 skyrocketing it; and it’s 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 value whereas to occupy house with a discussion of the subject.” Liebermeister, one amongst the foremost 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 massive doses, does not elevate the temperature of the body in either well or sick people.” So 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, that they had learned that spirits lessened their power to face up to extreme cold. “Within the Northern regions,” says Edward Smith, “it absolutely was proved that the whole exclusion of spirits was necessary, in order to retain heat under these unfavorable conditions.”

Alcohol will not create you strong.
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If alcohol does not contain tissue-building material, nor give heat to the body, it cannot possibly add to its strength. “Each reasonably 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 which it depends.” Dr. F.R. Lees, of Edinburgh, when discussing the query, and educing proof, remarks: “From the very nature of things, it can now be seen how not possible 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 fastened 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 do not produce nervous power; they just enable you, because it were, to  burn up  that which is left, and then they leave you additional in need of rest than before.”

Baron Liebig, so way back as 1843, in his “Animal Chemistry,” discerned the fallacy of alcohol generating power. He says: “The circulation can appear accelerated at the expense of the force out there for voluntary motion, however without the assembly of a larger amount of mechanical force.” In his later “Letters,” he again says: “Wine is kind of superfluous to man, it’s constantly followed by the expenditure of power” whereas, the 000 perform of food is to administer power. He adds: “These drinks promote the change of matter in the body, and are, consequently, attended by an inward loss of power, that ceases to be productive, as a result of it’s not used in overcoming outward difficulties i.e., in working.” In different words, this nice 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 very little doubt {that a} moderate dose of beer or wine would, in most cases, directly diminish the most weight which a healthy person might lift. Mental acuteness, accuracy of perception and delicacy of the senses are all therefore far opposed by alcohol, as that the most efforts of every are incompatible with the ingestion of any moderate amount of fermented liquid. A single glass will typically suffice to take the edge off both mind and body, and to cut back their capability to something 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,” published 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 not be considered nutritious.

The strength experienced after the employment of alcohol isn’t new strength added to the system, however is manifested by calling into exercise the nervous energy pre-existing.

The ultimate exhausting effects of alcohol, as a result of 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 require the daily use of stimulants to chase away exhaustion, may be compared to a machine operating below high pressure. He can become abundant more obnoxious to the causes of disease, and will definitely break down sooner than he would have done below more favorable circumstances.

The a lot of frequently alcohol is had recourse to for the aim of overcoming feelings of debility, the more it will be required, and by constant repetition a period is at length reached when it can’t be foregone, unless reaction is simultaneously brought about 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 value, the medical advocates of its use are driven to the belief that it’s a kind of secondary food, in that it’s the ability to delay the metamorphosis of tissue. “By the metamorphosis of tissue is meant,” says Dr. Hunt, “that amendment which is consistently occurring within the system that involves a continuing disintegration of material; a breaking up and avoiding of that that is not aliment, making space for that new supply that is to sustain life.” Another medical author, in referring to the current metamorphosis, says: “The importance of this method to the upkeep of life is readily shown by the injurious effects that 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 poisonous, and rapidly turn out a derangement of the very 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, “appears almost intended for alcohol.” He then says: “To say alcohol as a food because it delays the metamorphosis of tissue, is to say that it in some way suspends the traditional conduct of the laws of assimilation and nutrition, of waste and repair. A number one advocate of alcohol (Hammond) so 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 marvel the author ‘isn’t clear’ how it does this, and we tend to aren’t clear how such delayed metamorphosis recuperates.

Not an originator of important force.
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that is not known to possess any of the standard 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 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 will not do for us to speak of benefit by delay of regressive metamorphosis unless such process is accompanied with one thing 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 fascinating for alimentation.

There can be no doubt that alcohol will cause  defects  within the processes of elimination that are natural to the healthy body and that even in disease are typically conservative of health.

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