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Alcohol has no food value and is exceedingly limited in its action as a remedial agent. 

Dr. Henry Monroe says, "every quite substance employed by man as food consists of sugar, starch, oil and glutinous matter mingled together in various proportions. These are designed for the support of the animal frame. The glutinous principles of food fibrine, albumen and casein are employed to create up the structure while the oil, starch and sugar are chiefly wont to generate heat within the body". 

Now it's clear that if alcohol may be a food, it'll be found to contain one or more of those substances.

There must be in it either the nitrogenous elements found chiefly in meats, eggs, milk, vegetables and seeds, out of which tissue is made 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 those groups of foods," says Dr. Hunt, "and their relations to the tissue-producing and heat-evolving capacities of man, are so definite then confirmed by experiments on animals and by manifold tests of scientific, physiological and clinical experience, that no plan 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 therefore the other to heat and force production through ordinary combustion and to deny any power of interchangeability under special demands or amid defective supply of 1 variety is, indeed, untenable. This doesn't within the least invalidate the very fact that we are ready to use these as ascertained landmarks". 

How these substances when taken into the body, are assimilated and the way they generate force, are documented to the chemist and physiologist, who is in a position , within the light of well-ascertained laws, to work out whether alcohol does or doesn't possess a food value. 

For years, the ablest men within the medical community have given this subject the foremost careful study, and have subjected alcohol to each known test and experiment, and therefore the result's that it's been, by common consent, excluded from the category of tissue-building foods. "We haven't ," says Dr. Hunt, "seen but one suggestion that it could so act, and this a promiscuous guess. One writer (Hammond) thinks it possible that it's going to 'somehow' enter into combination with the products of decay in tissues, and 'under certain circumstances might yield their nitrogen to the development of latest tissues.' No parallel in chemistry , nor any evidence in animal chemistry, are often found to surround this guess with the areola of a possible hypothesis". 

Dr. Richardson says: "Alcohol contains no nitrogen; it's none of the qualities of structure-building foods; it's incapable of being transformed into any of them; it's , therefore, not a food in any sense of its being a constructive agent in build up the body." Dr. W.B. 

Carpenter says: "Alcohol cannot supply anything which is important to truth nutrition of the tissues." Dr. Liebig says: "Beer, wine, spirits, etc., furnish no element capable of getting into the composition of the blood, muscular fibre, or any part which is that the seat of the principle of life." Dr. Hammond, in his Tribune Lectures, during which he advocates the utilization of alcohol in certain cases, says: "It isn't demonstrable that alcohol undergoes conversion into tissue." Cameron, in his Manuel of Hygiene, says: "There is nothing in alcohol with which any a part of the body are often nourished." Dr. E. Smith, F.R.S., says: "Alcohol isn't a real food. It interferes with alimentation." Dr. T.K. Chambers says: "It is obvious that we must cease to take alcohol, as in any sense, a food". 

"Not detecting during this substance," says Dr. Hunt, "any tissue-making ingredients, nor in its ending any combinations, like we are ready to trace within the cell foods, nor any evidence either within the experience of physiologists or the trials of alimentarians, it's not wonderful that in it we should always find neither the expectation nor the belief of constructive power." 

Not finding in alcohol anything out of which the body are often built up or its waste supplied, it's next to be examined on its heat-producing quality. 

Production of warmth 

"The first usual test for a force-producing food," says Dr. Hunt, "and that to which other foods of that class respond, is that the production of warmth within the combination of oxygen therewith. This heat means life force , and is, in no small degree, a measure of the comparative value of the so-called respiratory foods. If we examine the fats, the starches and therefore the sugars, we will trace and estimate the processes by which they evolve heat and are become life force , and may weigh the capacities of various foods. we discover that the consumption of carbon by union with oxygen is that the law, that heat is that the product, which 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 least under this class of foods, we rightly expect to seek out a number of the evidences which attach to the hydrocarbons." 

What, then, is that the results of experiments during this direction? they need been conducted through long periods and with the best care, by men of the very best attainments in chemistry and physiology, and therefore the result's given in these few words, by Dr. H.R. Wood, Jr., in his pharmacology . "No one has been ready to detect within the blood any of the standard results of its oxidation." That is, nobody has been ready to find that alcohol has undergone combustion, like fat, or starch, or sugar, then given heat to the body. 

Alcohol and reduction of temperature

Instead of increasing it; and it's even been utilized in fevers as an anti-pyretic. So uniform has been the testimony of physicians in Europe and America on the cooling effects of alcohol, that Dr. Wood says, in his pharmacology , "that it doesn't seem worth while to occupy space with a discussion of the topic ." Liebermeister, one among the foremost learned contributors to Zeimssen's Cyclopaedia of the Practice of drugs , 1875, says: "I long ago convinced myself, by direct experiments, that alcohol, even in comparatively large doses, doesn't 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, rather than increasing, the temperature of the body, that they had learned that spirits lessened their power to face 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 under these unfavorable conditions."

Alcohol doesn't cause you to strong

If alcohol doesn't contain tissue-building material, nor give heat to the body, it cannot possibly increase 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, after discussing the question, and educing evidence, remarks: "From the very nature of things, it'll now be seen how impossible it's that alcohol are often strengthening food of either kind. Since it cannot become a neighborhood of the body, it cannot consequently contribute to its cohesive, organic strength, or fixed power; and, since it comes out of the body even as it went in, it cannot, by its decomposition, generate heat force." 

Sir Benjamin Brodie says: "Stimulants don't create nervous power; they merely enable you, because it were, to spend that which is left, then they leave you more in need of rest than before." 

Baron Liebig, thus far back as 1843, in his "Animal Chemistry," acknowledged the fallacy of alcohol generating power. He says: "The circulation will appear accelerated at the expense of the force available for voluntary motion, but without the assembly of a greater amount of mechanical force." In his later "Letters," he again says: "Wine is sort of superfluous to man, it's constantly followed by the expenditure of power" whereas, the important function of food is to offer 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, because it's not employed 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 useful add the sector 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, directly diminish the utmost weight which a healthy person could 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. one glass will often suffice to require the sting off both mind and body, and to scale back their capacity to something below their perfection of labor ." 

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," published 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 considered nutritious. 

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

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