ALCOHOL HAS NO FOOD VALUE.
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| ALCOHOL HAS NO FOOD VALUE. |
Alcohol has very little nutritional benefit and very little therapeutic effect. Dr. Henry Monroe states that "sugar, starch, oil, and glutinous matter mixed together in different proportions make up every kind of substance employed by man as food." These are intended to support the animal's framework. The structure is built using the glutinous components of food—fibrin, albumen, and casein—while the body produces heat primarily via the usage of oil, starch, and sugar.
It is now obvious that alcohol will be discovered to include one or more of these compounds if it is considered a meal. It must include either the carbonaceous materials found in fat, starch, and sugar, which when consumed, evolves heat and force, or the nitrogenous elements found mostly in meats, eggs, milk, vegetables, and seeds, from which animal tissue is formed and waste is mended.
"No attempt has been successful in discarding the classification because of the distinctness of these food groups and their relation to man's capacity to produce tissue and generate heat," states Dr. Hunt. "This is supported by numerous tests of scientific, physiological, and clinical experience as well as by animal experiments." It is in fact impossible to draw such a clear line of demarcation as to restrict the one to the development of tissues or cells and the other to the generation of heat and force through ordinary combustion, and to reject any capacity for interchangeability under particular needs or in the face of faulty supply of one sort. The fact that we may utilize these as established markers is in no way diminished by this.
The chemist and physiologist are well-versed in the processes by which these chemicals are absorbed into the body and produce power. Based on established regulations, they can assess whether alcohol is considered to have food value or not. Alcohol has been kept out of the category of foods that grow tissue by popular agreement after years of intensive research on the topic by the most intelligent individuals in the medical field. They also conducted every test and experiment known to science. "We have never seen even the slightest indication that it could act in this way," Dr. Hunt claims, calling this a promiscuous assumption. One author (Hammond) believes there's a chance it could'somehow' combine with the products of tissue degradation, and "under some circumstances may surrender their nitrogen to the building of new tissues." There is no evidence in animal chemistry or organic chemistry to support this theory, nor is there any similarity to it."
According to Dr. Richardson, "Alcohol contains no nitrogen; it has none of the qualities of structure-building foods; it is incapable of being transformed into any of them; it is, therefore, not a food in any sense of its being a constructive agent in building up the body." "Alcohol cannot supply anything which is essential to the true nutrition of the tissues," said Dr. W.B. Carpenter. According to Dr. Liebig, "Beer, wine, spirits, etc., furnish no element capable of entering into the composition of the blood, muscular fibre, or any part which is the seat of the principle of life." In his Tribune Lectures, Dr. Hammond states that "it is not demonstrable that alcohol undergoes conversion into tissue." He goes on to support the usage of alcohol in specific situations. "There is nothing in alcohol with which any part of the body can be nourished," writes Cameron in his Manuel of Hygiene. According to Dr. E. Smith, F.R.S., alcohol is not a real food. It prevents food from being consumed." "We must cease to regard alcohol, as in any sense, a food," states Dr. T.K. Chambers.
"Not detecting in this substance," claims Dr. Hunt, "any tissue-making ingredients, nor in its breaking up any combos, such as we are able to trace in the cell foods, nor any proof either in the experience of scientists or the trials of alimentarians, it is not wonderful that in it we should find neither the expectancy nor the awareness of constructive power."
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| ALCOHOL HAS NO FOOD VALUE. |
generation of heat.
Alcohol and lowering body temperature.
rather than making it worse; it has also been used as an antipyretic for fevers. Physicians across Europe and America have testified to the cooling effects of alcohol with such consistency that Dr. Wood writes in his Materia Medica, "that it does not seem worth while to occupy space with a discussion of the subject." One of the most knowledgeable authors of Zeimssen's Cyclopaedia of the Practice of Medicine, published in 1875, Liebermeister states: "I long since convinced myself, by direct experiments, that alcohol, even in comparatively large doses, does not elevate the temperature of the body in either well or sick people." Arctic travelers had learned this so well that, even before physiologists had shown the They discovered that spirits weakened their resistance to severe cold due to the fact that alcohol lowered body temperature rather than raised it. "In the Northern regions," according to Edward Smith, "it was proved that the entire exclusion of spirits was necessary, in order to retain heat under these unfavorable conditions."
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| ALCOHOL HAS NO FOOD VALUE. |
You do not become powerful from alcohol.
Alcohol cannot become more potent if it does not include substances that help to create tissue or provide heat to the body. "Every kind of power an animal can generate," according to 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." Following a discussion of the issue and the presentation of facts, Dr. F.R. Lees of Edinburgh states: "It is evident from the nature of things that alcohol cannot enhance food of any type. It cannot, however, contribute to the cohesive, biological strength of the body since it cannot integrate with the body. or fixed power; and, since it comes out of the body just as it went in, it cannot, by its decomposition, generate heat force."
According to Sir Benjamin Brodie: "Stimulants do not create nervous power; they merely enable you, as it were, to use up that which is left, and then they leave you more in need of rest than before."
In his 1843 work "Animal Chemistry," Baron Liebig exposed the folly of the idea that alcohol could be produced. He continues: "The circulation will appear accelerated at the expense of the force available for voluntary motion, but without the production of a greater amount of mechanical force." He repeats this in his later "Letters," stating that "food gives power, but wine is quite superfluous to man, it is constantly followed by the expenditure of power." He continues: "These drinks promote the change of matter in the body, and are, consequently, attended by an inward loss of power, which ceases to be productive, because it is not employed in overcoming outward difficulties i.e., in working." Stated differently, one esteemed chemist claims because in order to purge the home of alcohol's impurities, alcohol diverts the system's power from doing beneficial tasks in the field or workshop.
"Careful observation leaves little doubt that a moderate dose of beer or wine would, in most cases, at once diminish the maximum weight which a healthy person could lift," writes the late Dr. W. Brinton, Physician to St. Thomas, in his seminal book on dietetics. Alcohol has so far been shown to be incompatible with mental clarity, perceptive accuracy, and sensory delicacy that even the greatest efforts of each cannot be achieved by consuming even a moderate amount of fermented beverage. Often, one drink is enough to depress the body and mind and lower their functioning to a level below their optimal level of productivity."
In an essay on alcohol as food, Dr. F.R. Lees, F.S.A. quotes Dr. H.R. Madden's "Stimulating Drinks," which was published as long ago as 1847. "Since alcohol is not a natural stimulant for any of our organs, functions performed as a result of its application tend to debilitate the organ acted upon."
A person who consistently puts in so much effort that they need to take stimulants every day to prevent burnout might be likened to a machine operating under extreme strain. He will become far more irritating to the causes of illness, and he will undoubtedly collapse before he would have under more advantageous conditions.
The more often alcohol is used to combat feelings of debility, the more of it will be needed, and with continued use, a point is eventually reached when it is irreversibly reached unless a temporary complete change in lifestyle habits is also implemented.
driven all the way to the edge.
Alcohol's medical proponents have come to the conclusion that it is a type of secondary food since it can slow down the transformation of tissue, despite the fact that it has no direct nutritional benefit. "By the metamorphosis of tissue is meant," according to Dr. Hunt, "that change which is constantly going on in the system which involves a constant disintegration of material; a breaking up and avoiding of that which is no longer aliment, making room for that new supply which is to sustain life." Referring to this transformation, another medical writer states: "The detrimental consequences that ensue from it demonstrate how vital this process is to the preservation of life.disruption. These compounds build up in the tissues or blood, or in both, if the excrementitious substances' outflow is hindered or stopped in any manner. As a result of their buildup and retention, they get toxic and quickly cause disruptions to the body's essential processes. They mostly affect the neurological system, which is how they frequently cause agitation, disruption of some sensations, delirium, insensibility, coma, and ultimately, death."