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 the 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 aureola 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 the build-up the body." Dr. W.B. Carpenter says: "Alcohol cannot supply anything important to truth nutrition of the tissues." Dr. Lie-big says: "Beer, wine, spirits, etc., furnish no element capable of getting into the composition of the blood, muscular fiber, 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 a tissue." Cameron, in his Manuel of Hygiene, says: "There is nothing in alcohol with which any a part of the body is often nourished." Dr. E. Smith, F.R.S., says: "Alcohol isn't real food. It interferes with implementation." 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 parliamentarians, 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 is 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 are water. If alcohol comes in the least under this class of foods, we rightly expect to seek out a number of the pieces of evidence which attach to the hydrocarbons."

What, then, is that the results of experiments during this direction? they need to be 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-pyre tic. 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 worthwhile to occupy space with a discussion of the topic ." Lieberman, one among the foremost learned contributors to Monessen'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 the extreme cold. "In the Northern regions," says Edward Smith, "it was proved that the whole exclusion of spirits was necessary, 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 is 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 was, 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, 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, the 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 of 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 per-existing.

The ultimate exhausting effects of alcohol, due to its stimulant properties, produce an unnatural susceptibility to morbid action altogether the organs, and this, with the plethora super induced, becomes a fertile source of disease.

A person who habitually exerts himself to such an extent on requiring the daily use of stimulants to keep off exhaustion could also be compared to a machine working under high. He will become far more obnoxious to the causes of disease, and can certainly break down before he would have done under more favorable circumstances.

The more frequently alcohol is had recourse to for the aim of overcoming feelings of debility, the more it'll be required, and by constant repetition, a period is at length reached when it can't be foregone unless the reaction is simultaneously caused by a short-lived total change of the habits of life.

Driven to the wall.

Not finding that alcohol possesses any direct alimentary value, the medical advocates of its use are driven to the idea that it's a sort of secondary food, therein it's the facility to delay the metamorphosis of tissue. "By the metamorphosis of tissue is supposed," says Dr. Hunt, "that change which is consistently happening within the system which involves a continuing disintegration of material; an ending and avoiding of that which is not any longer aliment, making room for that new supply which is to sustain life." Another medical writer, of this metamorphosis, says: "The importance of this process to the upkeep of life is quickly shown by the injurious effects which follow upon its disturbance. If the discharge of the repetitiousness substances is in any way impeded or suspended, these substances accumulate either within the blood or tissues, or both. As a consequence of this retention and accumulation, they become poisonous and rapidly produce a derangement of the vital functions. Their influence is principally exerted upon the systems summoner, through which they produce most frequent irritability, disturbance of the special senses, delirium, insensibility, coma, and eventually, death."

"This description," remarks Dr. Hunt, "seems almost intended for alcohol." He then says: "To claim alcohol as a food because it delays the metamorphosis of tissue, is to say that it in how suspends the traditional conduct of the laws of assimilation and nutrition, of waste and repair. a number one advocate of alcohol (Hammond) thus 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 these. No wonder the author 'is not clear' how it does this, and that we aren't clear how such delayed metamorphosis recuperates.

Not an originator of important force.

which isn't known to possess any of the standard power of foods, and use it on the double assumption that it delays metamorphosis of tissue, which 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 did not identify alcohol as a nitrogenous or non-nitrogenous food, not having found it amenable to any of the evidence by which the food-force of aliments is usually measured, it'll not do for us to speak of benefit by the delay of regressive metamorphosis unless such process is accompanied with something 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 implementation.

There is often little question that alcohol does cause defects within the processes of elimination which are natural to the healthy body and which even in disease are often conservative of health.