ALCOHOL HAS NO FOOD VALUE./ Alcohol and Temperature Reduction.

 Alcohol has no edible value and is highly limited in its action as a curative agent. Dr. Henry Monroe says, “Every type of substance used by humans as food consists of sugar, starch, oil, and sticky substances mixed together in different proportions. These are designed to support the animal’s frame. The viscous principle of edible fibrin, albumin and casein are used to build the structure while oil, starch and sugar are mainly used to generate heat in the body.

It is now clear that if wine is a food, it will contain one or more of these substances. This includes either nitrogenous substances found primarily in meat, eggs, milk, vegetables and seeds, from which animal tissue is built and repaired waste, or carbonaceous elements found in fats, starches and sugars. There are those whose consumption is hot. And the power develops.

"The uniqueness of these groups of foods," says Dr. Hunt, "and their relationship to the tissue-producing and heat-developing capacity of man, so certain and so determined by experiments on animals and by manifold tests of scientific, physiological, and clinical experience, that there has been no attempt to discard the classification. Draw such a straight line of demarcation as to limit one entirely to tissue or cell production and the other to production through normal combustion. The interchangeability between a variety of faulty supplies under special demands or to negate any power is, in fact, untenable. This does not in the least invalidate the fact that we are able to be used as fixed landmarks".

How these substances, when carried in the body, are assimilated and how they generate force, are well known to chemists and physiologists, who in the light of well-determined laws, are able to determine are capable of whether wine contains food or not. Over the years, the fittest men in the medical profession have studied the subject most carefully, and subjected them to alcohol for every known test and experiment, and the result is, by consensus, excluded from the class of tissue. - Manufacture of foodstuffs. Dr. Hunt says, "We've never seen, but saw a single suggestion that it might act so, and that's a clear guess. One author (Hammond) thinks it might somehow enter a combination of products." can decay in tissues, and 'under some circumstances their nitrogen can be produced for the formation of new tissues.' No parallel in organic chemistry, nor any evidence in animal chemistry, can be found to surround this hypothesis with the field of probabilistic hypothesis".

Dr Richardson says: "Wine contains no nitrogen; it has none of the properties of structure-building foods; it is unable to be converted into any of them; therefore, it is by no means a In the sense of being creative, food is not an agent in the making of the body." Dr. W.B. Carpenter says: "Alcohol cannot supply anything that is needed for proper nutrition of tissues." Dr. Liebig says: "Beer, wine, spirits, etc., present no element capable of entering the composition of the blood, muscle fiber, or any part of the seat of the principle of life." Dr. Hammond, in his Tribune lecture, in which he advocates the use of alcohol in some cases, says: "It is not demonstrated that alcohol converts to tissue." Cameron states in his Manual of Hygiene: "There is nothing in alcohol that can nourish any part of the body." Dr. E. Smith, F.R.S., says: "Alcohol is not a true food. It interferes with the diet." Dr. T.K. Chambers says: "It is clear that we must stop treating wine as food in any sense".

"There is no trace of this substance in this substance," says Dr. Hunt. With no evidence in experience or in trials of dieters, it is not surprising that it should give us neither anticipation nor creative power."

Nothing found in the wine to be used to manufacture the body or to supply its waste is then tested for its heat-generating quality.

heat production.

"The first general test for a force-producing meal," Dr. Hunt says, "And what other foods in that class react to is the production of heat in combination with oxygen. This heat means vitality, and is no small measure of the comparative value of so-called respiratory foods." No. If we examine fats, starches and sugars, we can trace and infer the processes by which they develop heat and turn into vitality, and the capacities of different foods. We find that the consumption of carbon with oxygen is the law, heat is the product, and the valid result is force, while the result of the union of hydrogen with oxygen-rich foods is water. we hope to find some evidence that hydrocarbons are associated with it."

So, what is the result of experiments conducted in this direction? They have been conducted over a long period of time and with the greatest care, by the highest achieving men in chemistry and physiology, and the result is in a few words Dr. H.R. Wood, Jr. in his Materia Medica. "No one has been able to detect any general consequence of its oxidation in the blood." That is, no one has been able to detect whether alcohol has been combusted, such as fat, or starch, or sugar, and therefore given heat to the body.

Alcohol and temperature reduction.

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Instead of increasing it; And it is also used as an antipyretic in fever. There has been so much testimony of physicians' uniforms in Europe and America as to the cooling effects of alcohol, that Dr. Wood, in his Materia Medica, states, "that the subject does not seem to deserve to occupy the space with a discussion." Liebermeister, one of the most learned contributors to Zimson's Cyclopaedia of the Practice of Medicine, 1875, says: "I have long convinced myself by direct experiments that alcohol, even comparatively In large doses, there is no increase in body temperature. Either in good or sick people." This was so well known to arctic travelers that, even before physiologists had demonstrated the fact that alcohol reduced, rather than increased body temperature, they had learned that spirits Has reduced its ability to withstand extreme cold. "In the northern regions," says Edward Smith, "it was proved that a complete exodus of spirits was necessary to maintain the heat in these unfavorable conditions."

Alcohol doesn't make you strong.

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If alcohol does not contain tissue-building material, nor heat the body, it cannot possibly increase its strength. Dr. G. Budd, FRS. "An animal can produce all kinds of power," says the mechanical force of the muscles, the chemical (or digestive) power of the stomach, the intellectual power of the brain through the nourishment of the organ on which it depends. ." Dr. F.R. Lees of Edinburgh, after discussing this question, and after educating the evidence, commented: "From the nature of things, it is now impossible to see that alcohol strengthens any kind of food. can do Since it cannot become a part of the body, it cannot consequently contribute to its cohesion, biological power, or definite power; And, since it comes out of the body as it goes in, it cannot, by its decomposition, generate heat force.

Sir Benjamin Brody says: "Stimulants do not create nervous power; they only enable you, as it were, to use up what is left, and then they leave you in greater need of rest than before. give."

Baron Liebig, still in 1843, in his "Animal Chemistry", points to the illusion of alcohol-generating power. He says: "The circulation will appear

Accelerated at the expense of force available for voluntary motion, but without producing a greater amount of mechanical force. expenditure of energy" whereas, the actual function of food is to give energy. He adds: "These drinks promote the transformation of matter in the body, and as a result, participate in the inward loss of energy, which ceases to be productive. because it is not used in overcoming external difficulties, that is, in doing work." In other words, this great chemist emphasizes that the power of the alcohol system, by doing useful work in the field or workshop, To purify the house from filthiness, she abstracts from alcohol itself.

Late Dr. W. Brinton, St. Thomas physician, says in his great work on dietetics: "Careful observation leaves no doubt that a moderate dose of beer or wine will, in most cases, result in maximum weight loss at once. A healthy person can lift. Mental acuity, accuracy of perception and the fragility of the senses are all so far opposed to wine, as the maximum effort of each is incompatible with the ingestion of any moderate amount of fermented liquid. A glass is often the mind and The body suffices to take the edge off both, and to reduce its capacity to something below the perfection of the work."

Dr. F.R. Lees, F.S.A. Writing on the subject of wine as food, Dr. H.R. Madden in 1847: "Alcohol is not a natural stimulus for any person. Our organs, and therefore, the work done as a result of its application, weaken the functioned organ." Let's do

Alcohol is unable to be assimilated or converted into any organic proximal principle, and, therefore, cannot be considered nutritious.

The strength experienced after alcohol use is not new strength added to the system, but is manifested by calling into exercise the already existing nervous energy.

Because of its stimulating properties, the ultimate exhausting effects of alcohol create an unnatural susceptibility to morbid action in all organs, and this, when highly induced, becomes a fertile source of disease.

A person who habitually exerts himself to such an extent that daily use of stimulants is required to overcome exhaustion, can be compared to a machine operating under high pressure. He will become much more oblivious to the causes of illness, and will certainly break down sooner than he would have done in more favorable circumstances.

The more often alcohol is resorted to for the purpose of overcoming feelings of debility, the more it will be needed, and the constant repetition prolongs a period when it cannot be foreseen, until the reaction is a Changes in the habits of life are not brought along by a temporary family.

carried to the wall.

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The finding that alcohol has no direct dietary value has led medical advocates of its use to hypothesize that it is a type of secondary food, in that it has the power to delay tissue metamorphosis. “Tissue metamorphosis refers to a change that is ongoing in the system that involves the continual breakdown of material; a breakdown and avoidance of what is no longer food, making room for that new supply. which is to sustain life." Another medical author, citing this metamorphosis, states: "The importance of this process to the maintenance of life is readily shown by the detrimental effects it has on the gut. If the discharge of excretory substances is in any way obstructed or When suspended, these substances accumulate either in the blood or tissues or in both. As a result of this retention and accumulation they become

Poisonous, and increasingly produces disturbances in vital functions. Their effect is mainly on the nervous system, through which they most often produce irritability, disturbance of the special senses, delirium, insensitivity, coma, and finally death."

"This description," remarks Dr. Hunt, "seems to be almost intended for wine." Then he adds: "To claim alcohol as food because it delays the metamorphosis of tissue is to claim that it in some way suspends assimilation and the normal conduct of the rules of nutrition, waste and repair." A major proponent of alcohol (Hammond) sums it up as follows: 'Alcohol inhibits the destruction of tissues. From this destruction force is produced, muscles contract, thoughts develop, organs are secreted and excreted' .' In other words, alcohol interferes with all of these. No wonder the author is 'not clear' how it does this, and we are not clear how such delayed metamorphosis is corrected.

Not the originator of life force.

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which is not known about the general potency of foods, and uses it on the dual assumption that it delays tissue metamorphosis, and that such delays are conservative for health, beyond the limits of science. To pass into the outside land. Distant prospects, and assign the title of adjuster to an agent whose agency itself is questionable.

By failing to identify alcohol as a nitrogenous or non-nitrogenated food, finding it not amenable to any evidence by which food-force is typically measured, it would be beneficial for us to delay retrograde. will not Metamorphosis unless such a process is accompanied by some evidence of the fact that the method of its achievement has been scientifically described, and until it has been shown to be practically desirable for the diet.

There is no doubt that alcohol creates defects in the processes of elimination that are natural to a healthy body and which, even in illness, are often conservative to health.