■ 932 NUTRITION AND HEAT REGULATION. 



tein consumption.* Other observers (Neumann, Rosemannf) have 

 found that, although the effect just described may occur in the first 

 few days, yet if the alcohol diet is maintained the injurious effect 

 exercised by it disappears, the body ceases to lose its protein tissue, 

 and may even lay on protein. These results, taken with those 

 given above, indicate, therefore, that the alcohol may actually 

 take the place physiologically of fat or carbohydrates as a source 

 of energy and as a protector of protein metabolism. | Under these 

 circumstances, therefore, it acts as a true foodstuff. It is perhaps 

 scarcely necessary to emphasize the fact that this scientific con- 

 clusion does not mean that alcohol can be regarded as a prac- 

 tical food. Its expensiveness, its dangers when the dose is too 

 large, etc., prevent us from regarding it in this light. As Rosemann 

 says, however, it is possible that on account of its ready absorption 

 and palatableness it may form a useful substitute for the solid, 

 non-nitrogenous foodstuffs in sickness. This suggestion seems 

 to be supported by many reports of cases in which alcohol has served 

 as the sole or main nutriment during the critical periods of fevers 

 and in other conditions, but it needs to be tested more carefully by 

 direct experiments before it can be accepted generally for prac- 

 tical purposes. 



* See Miura, "Zeitschrift fur klin, Medicin," 20, 1892. 



t See Rosemann, "Archiv f. die gesammte Physiologie," 86, 307, 1901, and 

 100, 348, 1903, for discussion and literature. Also "Handbuch d. Biochemie," 

 4, 413, 1911. 



t See also Atwater and Benedict, "Memoirs of National Academy of 

 Sciences," 1902; and Atwater, "The Nutritive Value of Alcohol," in "Physi- 

 ological Aspects of the Liquor Problem," vol. ii., 1903. 



