Liquor HAS NO FOOD VALUE

Liquor has no food esteem and is extremely restricted in its activity as a healing specialist. Dr. Henry Monroe says, "each sort of substance utilized by man as food comprises of sugar, starch, oil and glutinous issue blended together in different extents. These are intended for the help of the creature outline. The glutinous standards of food fibrine, egg whites and casein are utilized to develop the structure while the oil, starch and sugar are primarily used to create heat in the body". 

Presently unmistakably if liquor is a food, it will be found to contain at least one of these substances. There should be in it either the nitrogenous components discovered mainly in meats, eggs, milk, vegetables and seeds, out of which creature tissue is fabricated and squander fixed or the carbonaceous components found in fat, starch and sugar, in the utilization of which warmth and power are advanced. 

"The uniqueness of these gatherings of nourishments," says Dr. Chase, "and their relations to the tissue-creating and heat-advancing limits of man, are so positive thus affirmed by probes creatures and by complex trial of logical, physiological and clinical experience, that no endeavor to dispose of the order has won. To draw so straight a line of outline as to restrict the one totally to tissue or cell creation and the other to warmth and power creation through conventional ignition and to deny any intensity of compatibility under uncommon requests or in the midst of flawed inventory of one assortment is, surely, indefensible. This doesn't at all negate the way that we can utilize these as discovered milestones". 

How these substances when taken into the body, are absorbed and how they produce power, are notable to the physicist and physiologist, who is capable, in the light of all around learned laws, to decide if liquor does or doesn't have a food esteem. For quite a long time, the ablest men in the clinical calling have given this subject the most cautious examination, and have exposed liquor to each known test and try, and the outcome is that it has been, by regular assent, rejected from the class of tissue-building nourishments. "We have never," says Dr. Chase, "seen yet a solitary proposal that it could so act, and this an unbridled speculation. One essayist (Hammond) figures it conceivable that it might 'by one way or another' go into mix with the results of rot in tissues, and 'in specific situations may yield their nitrogen to the development of new tissues.' No equal in natural science, nor any proof in creature science, can be found to encompass this estimate with the areola of a potential speculation". 

Dr. Richardson says: "Liquor contains no nitrogen; it has none of the characteristics of structure-building nourishments; it is unequipped for being changed into any of them; it is, accordingly, not a food in any feeling of its being a helpful specialist in developing the body." Dr. W.B. Craftsman says: "Liquor can't supply anything which is fundamental to the genuine nourishment of the tissues." Dr. Liebig says: "Brew, wine, spirits, and so on, outfit no component equipped for going into the organization of the blood, strong fiber, or any part which is the seat of the standard of life." Dr. Hammond, in his Tribune Lectures, in which he advocates the utilization of liquor in specific cases, says: "It isn't obvious that liquor goes through transformation into tissue." Cameron, in his Manuel of Hygiene, says: "There isn't anything in liquor with which any piece of the body can be supported." Dr. E. Smith, F.R.S., says: "Liquor is certifiably not a genuine food. It meddles with sustenance." Dr. T.K. Chambers says: "Plainly we should stop to respect liquor, as in any sense, a food". 

"Not recognizing in this substance," says Dr. Chase, "any tissue-production fixings, nor in its separating any mixes, for example, we can follow in the cell nourishments, nor any proof either in the experience of physiologists or the preliminaries of alimentarians, it isn't brilliant that in it we should discover neither the anticipation nor the acknowledgment of useful force." 

Not finding in liquor anything out of which the body can be developed or its waste provided, it is close to be analyzed with regards to its warmth creating quality. 

Creation of warmth. 

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"The primary normal test for a power delivering food," says Dr. Chase, "and that to which different nourishments of that class react, is the creation of warmth in the blend of oxygen therewith. This warmth implies crucial power, and is, in no little degree, a proportion of the near estimation of the alleged respiratory nourishments. On the off chance that we inspect the fats, the starches and the sugars, we can follow and appraise the cycles by which they develop heat and are changed into indispensable power, and can gauge the limits of various nourishments. We find that the utilization of carbon by association with oxygen is the law, that warmth is the item, and that the genuine outcome is power, while the aftereffect of the association of the hydrogen of the nourishments with oxygen is water. In the event that liquor comes at all under this class of nourishments, we appropriately hope to discover a portion of the confirmations which append to the hydrocarbons." 

What, at that point, is the aftereffect of tests toward this path? They have been led through extensive stretches and with the best consideration, by men of the most elevated fulfillments in science and physiology, and the outcome is given in these couple of words, by Dr. H.R. Wood, Jr., in his Materia Medica. "Nobody has had the option to distinguish in the blood any of the customary aftereffects of its oxidation." That is, nobody has had the option to find that liquor has gone through burning, similar to fat, or starch, or sugar, thus offered warmth to the body. 

Liquor and decrease of temperature. 

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rather than expanding it; and it has even been utilized in fevers as an enemy of pyretic. So uniform has been the declaration of doctors in Europe and America with regards to the cooling impacts of liquor, that Dr. Wood says, in his Materia Medica, "that it doesn't appear to be worth while to consume space with a conversation of the subject." Liebermeister, perhaps the most learned supporters of Zeimssen's Cyclopaedia of the Practice of Medicine, 1875, says: "I since a long time ago persuaded myself, by direct examinations, that liquor, even in nearly huge portions, doesn't hoist the temperature of the body in one or the other well or debilitated individuals." So all around had this gotten known to Arctic explorers, that, even before physiologists had shown the way that liquor diminished, rather than expanding, the temperature of the body, they had discovered that spirits decreased their capacity to withstand extraordinary virus. "In the Northern locales," says Edward Smith, "it was demonstrated that the whole prohibition of spirits was essential, to hold heat under these troublesome conditions." 

Liquor doesn't make you solid. 

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On the off chance that liquor doesn't contain tissue-building material, nor offer warmth to the body, it can't in any way, shape or form add to its solidarity. "Each sort of intensity a creature can produce," says Dr. G. Budd, F.R.S., "the mechanical intensity of the muscles, the compound (or stomach related) intensity of the stomach, the scholarly intensity of the cerebrum amasses through the nourishment of the organ on which it depends." Dr. F.R. Dregs, of Edinburgh, in the wake of examining the inquiry, and eliciting proof, comments: "From the very idea of things, it will presently be perceived how outlandish it is that liquor can be reinforcing food of one or the other kind. Since it can't turn into a piece of the body, it can't therefore add to its strong, natural strength, or fixed force; and, since it emerges from the body similarly as it went in, it can't, by its decay, create heat power." 

Sir Benjamin Brodie says: "Energizers don't make apprehensive force; they simply empower you, figuratively speaking, to go through that which is left, and afterward they leave you more needing rest than previously." 

Nobleman Liebig, so far back as 1843, in his "Creature Chemistry," brought up the paradox of liquor producing power. He says: "The flow will seem quickened to the detriment of the power accessible for intentional movement, however without the creation of a more prominent measure of mechanical power." In his later "Letters," he again says: "Wine is very pointless to man, it is continually trailed by the use of intensity" though, the genuine capacity of food is to give power. He adds: "These beverages advance the difference in issue in the body, and are, thus, gone to by an internal loss of intensity, which stops to be gainful, on the grounds that it isn't utilized in beating outward troubles i.e., in working." at the end of the day, this extraordinary scientific expert attests that liquor abstracts the intensity of the framework from accomplishing valuable work in the field or workshop, to purge the house from the contamination of liquor itself. 

The late Dr. W. Brinton, Physician to St. Thomas', in his incredible work on Dietetics, says: "Cautious perception leaves little uncertainty that a moderate portion of brew or wine would, by and large, on the double reduce the most extreme weight which a sound individual could lift. Mental intensity, exactness of discernment and delicacy of the faculties are largely so far restricted by liquor, as that the greatest endeavors of each are contradictory with the ingestion of any moderate amount of aged fluid. A solitary glass will frequently get the job done to offer some relief from both brain and body, and to decrease their ability to something underneath their flawlessness of work." 

Dr. F.R. Remains, F.S.A., composing regarding the matter of liquor as a food, makes the accompanying citation from an article on "Animating Drinks," distributed by Dr. H.R. Anger, as quite a while in the past as 1847: "Liquor isn't the regular boost to any of our organs, and subsequently, capacities acted in result of its application, will in general weaken the organ followed up on. 

Liquor is unequipped for being absorbed or changed over int