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Alcohol has no food worth and is exceedingly limited in its action as a remedial agent. Dr. Henry Monroe says, “every reasonably substance employed by man as food consists of sugar, starch, oil and glutinous matter mingled together in numerous 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 whereas the oil, starch and sugar are chiefly used to generate heat within the body”.
Now it’s clear that if alcohol may be a food, it will be found to contain one or more of these substances. There should be in it either the nitrogenous components found chiefly in meats, eggs, milk, vegetables and seeds, out of that animal 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 teams of foods,” says Dr. Hunt, “and their relations to the tissue-manufacturing and heat-evolving capacities of man, are thus definite and so 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 thus straight a line of demarcation on limit the one entirely to tissue or cell production and the other to heat and force production through normal combustion and to deny any power of interchangeability beneath special demands or amid defective provide of 1 variety is, indeed, untenable. This does not in the least invalidate the actual fact that we can use these as ascertained landmarks”.
How these substances when taken into the body, are assimilated and the way 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 or not alcohol does or will 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 each known check and experiment, and also the result’s that it’s been, by common consent, excluded from the category of tissue-building foods. “We tend to have not,” says Dr. Hunt, “seen but one suggestion that it may therefore act, and this a promiscuous guess. One writer (Hammond) thinks it attainable that it might ’somehow’ enter into combination with the products of decay in tissues, and ‘beneath bound circumstances would possibly yield their nitrogen to the development of latest tissues.’ No parallel in organic chemistry, nor any evidence in animal chemistry, can be found to surround this guess with the areola of a potential hypothesis”.
Dr. Richardson says: “Alcohol contains no nitrogen; it’s not one of the qualities of structure-building foods; it is incapable of being transformed into any of them; it is, so, not a food in any sense of its being a constructive agent in build up the body.” Dr. W.B. Carpenter says: “Alcohol cannot offer anything that is essential to the true nutrition of the tissues.” Dr. Liebig says: “Beer, wine, spirits, etc., furnish no element capable of coming into into the composition of the blood, muscular fibre, or any half that is the seat of the principle of life.” Dr. Hammond, in his Tribune Lectures, in which he advocates the utilization of alcohol in certain cases, says: “It’s not demonstrable that alcohol undergoes conversion into tissue.” Cameron, in his Manuel of Hygiene, says: “There’s nothing in alcohol with which 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 cease to regard alcohol, as in any sense, a food”.
“Not detecting in this substance,” says Dr. Hunt, “any tissue-making ingredients, nor in its calling it quits any mixtures, such as we can trace in the cell foods, nor any proof either in the experience of physiologists or the trials of alimentarians, it’s not wonderful that in it we ought to notice neither the expectancy nor the conclusion of constructive power.”
Not finding in alcohol anything out of that the body will be designed up or its waste provided, it’s next to be examined as to its heat-manufacturing quality.
Production of heat.
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“The primary usual take a look at for a force-manufacturing food,” says Dr. Hunt, “which to which alternative foods of that category respond, is the production of heat in the combination of oxygen therewith. This heat means vital force, and is, in no small degree, a measure of the comparative value of the thus-called respiratory foods. If we examine the fats, the starches and therefore the sugars, we have a tendency to will trace and estimate the processes by that they evolve heat and are changed into important force, and will weigh the capacities of different foods. We have a tendency to realize {that the} consumption of carbon by union with oxygen is the law, that heat is the product, and {that the} legitimate result is force, whereas the result of the union of the hydrogen of the foods with oxygen is water. If alcohol comes in the least underneath this class of foods, we have a tendency to rightly expect to seek out 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 best care, by men of the highest attainments in chemistry and physiology, and also the result’s given in these few words, by Dr. H.R. Wood, Jr., in his Materia Medica. “Nobody has been able to detect in the blood any of the ordinary results of its oxidation.” That is, nobody has been in a position to search 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 has even been utilized in fevers as an anti-pyretic. Thus uniform has been the testimony of physicians in Europe and America as to the cooling effects of alcohol, that Dr. Wood says, in his Materia Medica, “that it does not seem price while to occupy space with a discussion of the subject.” Liebermeister, one amongst the most learned contributors to Zeimssen’s Cyclopaedia of the Apply of Drugs, 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.” 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 face up to extreme cold. “In the Northern regions,” says Edward Smith, “it was proved that the entire exclusion of spirits was necessary, in order to retain heat under 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 presumably raise its strength. “Every 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 stomach, the intellectual power of the brain accumulates through the nutrition of the organ on that it depends.” Dr. F.R. Lees, of Edinburgh, after discussing the question , and educing proof, remarks: “From the terribly nature of things, it can currently be seen how impossible 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 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 simply enable you, as it were, to dissipate that which is left, and then they leave you more in need of rest than before.”
Baron Liebig, so way back as 1843, in his “Animal Chemistry,” detected the fallacy of alcohol generating power. He says: “The circulation will appear accelerated at the expense of the force accessible for voluntary motion, but without the production of a greater amount of mechanical force.” In his later “Letters,” he again says: “Wine is quite superfluous to man, it’s constantly followed by the expenditure of power” whereas, the real perform of food is to administer 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 is not utilized in overcoming outward difficulties i.e., in working.” In different words, this nice chemist asserts that alcohol abstracts the ability of the system from doing useful work in the sphere 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 nice work on Dietetics, says: “Careful observation leaves very little doubt {that a} moderate dose of beer or wine would, in most cases, without delay diminish the maximum weight which a healthy person may lift. Mental acuteness, accuracy of perception and delicacy of the senses are all therefore way opposed by alcohol, as that the maximum efforts of each are incompatible with the ingestion of any moderate quantity 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 subsequent quotation from an essay on “Stimulating Drinks,” printed 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, cannot be considered nutritious.
The strength experienced after the use of alcohol isn’t new strength added to the system, but is manifested by calling into exercise the nervous energy pre-existing.
The ultimate exhausting effects of alcohol, due to its stimulant properties, produce 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 push back exhaustion, might be compared to a machine operating underneath high pressure. He can become abundant a lot of obnoxious to the causes of disease, and can actually break down earlier than he would have done under a lot of favorable circumstances.
The a lot of frequently alcohol is had recourse to for the purpose of overcoming feelings of debility, the additional it can be needed, and by constant repetition a amount is at length reached when it can’t be foregone, unless reaction is simultaneously brought about by a temporary total change 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 are driven to the assumption that it’s a quite secondary food, in that it’s the power to delay the metamorphosis of tissue. “By the metamorphosis of tissue is meant,” says Dr. Hunt, “that modification which is constantly happening within the system which involves a constant disintegration of material; a breaking apart and avoiding of that that is not aliment, creating space for that new supply which is to sustain life.” Another medical writer, in referring to this metamorphosis, says: “The importance of this process to the upkeep of life is instantly shown by the injurious effects which follow upon its disturbance. If the discharge of the excrementitious substances be in any approach impeded or suspended, these substances accumulate either within the blood or tissues, or both. In consequence of this retention and accumulation they become toxic, and rapidly manufacture a derangement of the very important functions. Their influence is principally exerted upon the nervous system, through which they manufacture most frequent irritability, disturbance of the special senses, delirium, insensibility, coma, and finally, death.”
“This description,” remarks Dr. Hunt, “looks almost intended for alcohol.” He then says: “To say alcohol as a food as a result of it delays the metamorphosis of tissue, is to claim that it in some method suspends the traditional conduct of the laws of assimilation and nutrition, of waste and repair. A leading 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 surprise the author ‘is not clear’ how it does this, and we are not clear how such delayed metamorphosis recuperates.
Not an originator of important force.
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which isn’t known to have any of the standard power of foods, and use it on 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 potentialities, 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 will not do for us to speak of profit by delay of regressive metamorphosis unless such method 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’s shown to be practically desirable for alimentation.
There can be little question that alcohol will cause defects in 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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