ALCOHOL AND DIGESTION IOI 



If drinking is continued, the liver trouble is likely t0 

 persist. 



In the second place the destruction or oxidation of 

 alcohol uses a large amount of oxygen which the liver 

 should use in assimilating food. Thus food is imperfectly 

 oxidized. While no products in the body can be traced 

 directly to oxidized alcohol, yet when alcohol is used poi- 

 sonous products of imperfectly oxidized albumin are always 

 abundant. These products circulate through the whole 

 body and produce far more harm than the original alcohol. 

 (Seep. 152.) 



In the third place the liver cells are directly affected by 

 these abnormal actions. Long-continued drinking often 

 results in an incurable wasting away and hardening of the 

 liver tissues. 



146. Unintentional forms of drinking. There is a form of 

 alcohol which is used by many innocently and unintentionally. Many 

 a well-meaning person habitually uses " Strengthening bitters " after 

 meals, ignorant of the fact that they are only bitter herbs dissolved in 

 alcohol and water. Each dose is equivalent to a large drink of whisky. 



Essence of Jamaica ginger is only ginger dissolved in alcohol, and 

 its effects are due mainly to the alcohol, and not to the ginger. 



147. Intemperance in eating. There is a common intem- 

 perance of eating too much starch and sugar. These sub- 

 stances can never be digested, absorbed, and oxidized with 

 sufficient rapidity to produce the intoxicating effects of 

 alcohol, but their excessive use deranges the liver in the 

 same manner as alcohol. In the first place, starch and 

 sugar are likely to ferment and produce a sour stomach 

 and intestinal indigestion ; this is probably the most com- 

 mon cause of biliousness. 



In the second place, when too much sugar or other 

 food is oxidized too little oxygen is left for the albumin 



