HOW ALCOHOL RETARDS DIGESTION.
And here, so as to administer those that aren’t acquainted with, the process of digestion, a clear plan of that necessary operation, and therefore the effect made when alcohol is taken with food, we tend to quote from the lecture of an English physician, Dr. Henry Monroe, on “The Physiological Action of Alcohol.” He says:
“Every reasonably substance utilized by man as food consists of sugar, starch, oil and glutinous matters, mingled along in numerous proportions; these are designed for the support of the animal frame. The glutinous principles of food fibrine, albumen and casein are utilized to create up the structure; whereas the oil, starch and sugar are chiefly used to get heat within the body.
“The first step of the digestive method is that the breaking of the food in the mouth by suggests that of the jaws and teeth. On this being done, the saliva, a viscid liquor, is poured into the mouth from the salivary glands, and because it mixes with the food, it performs a terribly important part within the operation of digestion, rendering the starch of the food soluble, and gradually changing it into a kind of sugar, when that the opposite principles become additional miscible with it. Nearly a pint of saliva is furnished each 24 hours for the use of an adult. When the food has been masticated and mixed with the saliva, it is then passed into the abdomen, where it’s acted upon by a juice secreted by the filaments of that organ, and poured into the stomach in large quantities whenever food comes to bear with its mucous coats. It consists of a dilute acid known to the chemists as hydrochloric acid, composed of hydrogen and chlorine, united together in bound definite proportions. The gastric juice contains, conjointly, a peculiar organic-ferment or decomposing substance, containing nitrogen something of the nature of yeast termed pepsine , which is well soluble in the acid simply named. That gastric juice acts as a straightforward chemical solvent, is proved by the actual fact that, when death, it has been known to dissolve the abdomen itself.”
It is miscalculation to suppose that, after a smart dinner, a glass of spirits or beer assists digestion; or that any liquor containing alcohol even bitter beer can in any method assist digestion. Mix some bread and meat with gastric juice; place them in a very phial, and keep that phial in a very sand-bathtub at the slow heat of 98 degrees, sometimes shaking briskly the contents to imitate the motion of the abdomen; you will find, when six or eight hours, the whole contents blended into one pultaceous mass. If to another phial of food and gastric juice, treated in the same method, I add a glass of pale ale or a amount of alcohol, at the top of seven or eight hours, or perhaps some days, the food is scarcely acted upon at all. This is often a fact; and if you’re led to ask why, I answer, because alcohol has the peculiar power of chemically affecting or decomposing the gastric juice by precipitating one among its principal constituents, viz., pepsine, rendering its solvent properties a lot of less efficacious. Hence alcohol will not be considered either as food or as a solvent for food. Not as the latter certainly, for it refuses to act with the gastric juice.
“‘It is a outstanding reality,’ says Dr. Dundas Thompson, ‘that alcohol, when added to the digestive fluid, produces a white precipitate, thus {that the} fluid is now not capable of digesting animal or vegetable matter.’ ‘The use of alcoholic stimulants,’ say Drs. Todd and Bowman, ‘retards digestion by coagulating the pepsine, an essential element of the gastric juice, and thereby interfering with its action. Were it not that wine and spirits are rapidly absorbed, the introduction of those into the abdomen, in any quantity, would be a whole bar to the digestion of food, as the pepsine would be precipitated from the answer as quickly as it was shaped by the stomach.’ Spirit, in any amount, as a dietary adjunct, is pernicious on account of its antiseptic qualities, that resist the digestion of food by the absorption of water from its particles, in direct antagonism to chemical operation.”
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