HOW ALCOHOL RETARDS DIGESTION.
And here, in order to convey those that are not familiar with, the process of digestion, a clear plan of that necessary operation, and therefore the impact created when alcohol is taken with food, we have a tendency to quote from the lecture of an English physician, Dr. Henry Monroe, on “The Physiological Action of Alcohol.” He says:
“Every kind of substance used by man as food consists of sugar, starch, oil and glutinous matters, mingled along 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; whereas the oil, starch and sugar are chiefly used to come up with heat within the body.
“The first step of the digestive method is that the breaking from 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 as it mixes with the food, it performs a very necessary half in the operation of digestion, rendering the starch of the food soluble, and gradually changing it into a kind of sugar, after which the opposite principles become more miscible with it. Nearly a pint of saliva is furnished every 24 hours for the use of an adult. When the food has been masticated and mixed with the saliva, it’s then passed into the stomach, 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 sure definite proportions. The gastric juice contains, also, a peculiar organic-ferment or decomposing substance, containing nitrogen something of the character of yeast termed pepsine , that is well soluble within the acid simply named. That gastric juice acts as a simple chemical solvent, is proved by the fact that, after death, it has been known to dissolve the stomach itself.”
It’s an error to suppose that, once a sensible dinner, a glass of spirits or beer assists digestion; or that any liquor containing alcohol even bitter beer will in any way assist digestion. Combine some bread and meat with gastric juice; place them during a phial, and keep that phial in an exceedingly sand-bath at the slow heat of ninety eight degrees, occasionally shaking briskly the contents to imitate the motion of the abdomen; you’ll notice, after six or eight hours, the whole contents blended into one pultaceous mass. If to a different phial of food and gastric juice, treated in the identical means, I add a glass of pale ale or a amount of alcohol, at the end of seven or eight hours, or maybe some days, the food is scarcely acted upon at all. This can be a reality; and if you are led to raise why, I answer, as a result of alcohol has the peculiar power of chemically affecting or decomposing the gastric juice by precipitating one in every of its principal constituents, viz., pepsine, rendering its solvent properties much less efficacious. Hence alcohol can not be thought of either as food or as a solvent for food. Not because the latter certainly, for it refuses to act with the gastric juice.
“‘It’s a exceptional truth,’ says Dr. Dundas Thompson, ‘that alcohol, when added to the digestive fluid, produces a white precipitate, so {that the} fluid is not capable of digesting animal or vegetable matter.’ ‘The utilization of alcoholic stimulants,’ say Drs. Todd and Bowman, ‘retards digestion by coagulating the pepsine, an important part of the gastric juice, and thereby interfering with its action. Were it not that wine and spirits are rapidly absorbed, the introduction of these into the stomach, in any quantity, would be a whole bar to the digestion of food, because the pepsine would be precipitated from the solution as quickly as it absolutely was shaped by the stomach.’ Spirit, in any quantity, 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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Tags: Alcohol, ALCOHOL AFFECTS THE BRAIN., health
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