Digestion and Food : Part 5

Hygienic Physiology: with Special Reference to the Use of Alcoholic Drinks and Narcotics
by Joel Dorman Steele, Ph.D.

(Page 10 of 16)

The alcohol eliminated is entirely unchanged. Nature apparently makes no effort to appropriate it. It courses everywhere through the circulation, and into the great organs, with all its properties unmodified.

Alcohol, then, is not, like bread or beef, taken hold of, broken up by the mysterious process of digestion, and used by the body. "It can not therefore be regarded as an aliment," or food. - Flint. "Beer, wine, and spirits," says Liebig, "contain no element capable of entering into the composition of the blood or the muscular fiber." "That alcohol is incapable of forming any part of the body," remarks Cameron, "is admitted by all physiologists. It can not be converted into brain, nerve, muscle, or blood."

The greed of alcohol for water causes it to imbibe moisture from the tissues and juices, and to inflame the delicate mucous membrane. It shows the power of Nature to adapt herself to circumstances, that the soft, velvety lining of the throat and stomach should come at length to endure the presence of a fiery liquid which, undiluted, would soon shrivel and destroy it. In self-defense, the juices pour in to weaken the alcohol, and it is soon hurried into the circulation. Before this can be done, "it must absorb about three times its bulk of water"; hence, very strong liquor may be retained in the stomach long enough to interfere seriously with the digestion, and to injure the lining coat. Habitual use of alcohol permanently dilates the blood vessels; thickens and hardens the membranes; in some cases, ulcerates the surface; and, finally, "so weakens the assimilation that the proper supply of food can not be appropriated." - FLINT.

Effect Upon The Liver. - Alcohol is carried by the portal vein directly to the liver. This organ, after the brain, holds the largest share. The influence of the poison is here easily traced. "The color of the bile is soon changed from yellow to green, and even to black;" the connective tissue between the lobules becomes inflamed; and, in the case of a confirmed drunkard, hardened and shrunk, the surface often assuming a nodulated appearance known as the "hobnailed liver." Morbid matter is sometimes deposited, causing what is called "Fatty degeneration," so that the liver is increased to twice or thrice its natural size.

Effect Upon The Kidneys. - The kidneys, like the liver, are liable in time to undergo, through the influence of alcohol, a "Fatty degeneration," in which the cells become filled with particles of fat; the vessels lose their contractility; and, worst of all, the membranes may be so modified as to allow the albuminous part of the blood to filter through them, and so to rob the body of one of its most valuable constituents.

Does Alcohol Impart Heat? - During the first flush after drinking wine, for example, a sense of warmth is felt. This is due to the tides of warm blood that are being sent to the surface of the body, owing to the vascular enlargement and to the rapid pumping of the heart. There is, however, no fresh heat developed. On the contrary, the bringing the blood to the surface causes it to cool faster, reaction sets in, a chilliness is experienced as one becomes sober, and a delicate thermometer placed under the tongue of the inebriate may show a fall of even two degrees below the standard temperature of the body. Several hours are required to restore the usual heat.

As early as 1850, Dr. N. S. Davis, of Chicago, ex-President of the American Medical Association, instituted an extensive series of experiments to determine the effect of the different articles of food and drinks on the temperature of the system. He conclusively proved that, during the digestion of all kinds of food, the temperature of the body is increased, but when alcohol is taken, either in the form of fermented or distilled beverages, the temperature begins to fall within a half hour, and continues to decrease for two or three hours, and that the reduction of temperature, in extent as well as in duration, is in exact proportion to the amount of alcohol taken.

It naturally follows that, contrary to the accepted opinion, liquor does not fortify against cold. The experience of travelers at the North coincides with that of Dr. Hayes, the Arctic explorer, who says: "While fat is absolutely essential to the inhabitants and travelers in arctic countries, alcohol is, in almost any shape, not only completely useless, but positively injurious. I have known strong, able-bodied men to become utterly incapable of resisting cold in consequence of the long-continued use of alcoholic drink."

Does Alcohol Impart Strength? - Experience shows that alcohol weakens the power of undergoing severe bodily exertion. Men who are in training for running, rowing, and other contests where great strength is required, deny themselves all liquors, even when they are ordinarily accustomed to their use.

Dr. Richardson made some interesting experiments to show the influence of alcohol upon muscular contraction. He carefully weighted the hind leg of a frog, and, by means of electricity, stimulating the muscle to its utmost power of contraction, he found out how much the frog could lift. Then administering alcohol, he discovered that the response of the muscle to the electrical current became feebler and feebler, as the narcotic began to take effect, until, at last, the animal could raise less than half the amount it lifted by the natural contraction when uninfluenced by alcohol.

Effect Upon The Waste of the Body. - The tendency of alcohol is to cause a formation of an unstable substance resembling fat, and so the use of liquor for even a short time will increase the weight. But a more marked influence is to check the ordinary waste of the system, so that "the amount of carbonic acid exhaled from the lungs may be reduced as much as thirty to fifty per cent." - Hinton. The life process is one of incessant change. Its rapidity is essential to vigor and strength. When the functions are in full play, each organ is being constantly torn down, and as constantly rebuilt with the materials furnished from our food. Anything that checks this oxidation of the tissues, or hinders the deposition of new matter, disturbs the vital functions. Both these results are the inevitable effects of alcohol; for, since the blood contains less oxygen and more carbonic acid, and the power of assimilating the food is decreased, it follows that every process of waste and repair must be correspondingly weakened. The person using liquor consequently needs less bread and beef, and so alcohol seems to him a food - a radical error, as we have shown.

Alcohol Creates A Progressive Appetite For Itself. - When liquor is taken, even in the most moderate quantity, it soon becomes necessary, and then arises a craving demand for an increased amount to produce the original effect. No food creates this constantly augmenting want. A cup of milk drank at dinner does not lead one to go on, day by day, drinking more and more milk, until to get milk becomes the one great longing of the whole being. Yet this is the almost universal effect of alcohol. Hunger is satisfied by any nutritious food: the dram-drinker's thirst demands alcohol. The common experience of mankind teaches us the imminent peril that attends the formation of this progressive poison habit. A single glass taken as a tonic may lead to the drunkard's grave.