POODS AND DIETARII-^S 347 



not in any way act as poisonous susbstances." — Professor G. Sims Wood- 

 head, M.A., M.D., F.R.S.E., Professor of Pathology, Cambridge Univer- 

 sity, England. 



" From an exhaustive definition we shall have to class every substance 

 as a poison which, on becoming mixed with the blood, causes a disturb- 

 ance in the function of any organ. That alcohol is such a poison cannot 



be doubted Very appropriately has the English language named 



the disturbance caused by alcoholic be%erages intoxication, which, by der- 

 ivation, means poisoning." — Dr. Adolph Fick, Professor of Physiology, 

 Wiirzburg, Germany. 



" We know that alcohol is mostly oxidized in our body. . . . Alcohol 

 is, therefore, without doubt, a source of li\ing energj- in our body, but it 

 does not follow from this that it is also a nutriment. To justify this 

 assumption, proof must be furnished that the living energy set free by 

 its oxidation is utilized for the purpose of a normal function. It is not 

 enough that potential energy is transformed into living energy ; the 

 transformation must take place at the right time and place, and at defi- 

 nite points in definite elements of the tissues. These elements are not 

 adapted to be fed mth every sort of oxidizable material. We do not 

 know whether alcohol can furnish to the muscles and nerves a source of 

 energy for the performance of their functions. ... In general, alcohol 

 has only paralyzing properties, etc." — G. Bunge, Lehrbuch der Physi- 

 ologischen und Pathologischen Chcmie. 



" Alcohol, also, when not taken in too large quantities, may be oxidized 

 in the body, and furnish a not inconsiderable amount of energy. It is, 

 however, a matter of controversy at present, whether alcohol in small 

 doses can be considered a true foodstuff capable of serving as a direct 

 source of energy, and of replacing a corresponding amount of fats and 

 carbohydrates in the daily diet." — William H. Howell, American Text- 

 book of Physiology. 



" The nutritive value of alcohol has been the subject of considerable 

 discussion and not a few experiments. Some of these tend to show that 

 in moderate non-poisonous doses it acts as a non-proteid food in dimin- 

 ishing the oxidation of proteid, doubtless by becoming itself oxidized. Its 

 action, however, in this respect, is relatively small, and, indeed, a certain 

 proportion of the alcohol ingested is exhaled with the air of respiration. 



" Moreover, in large doses it (alcohol) may act in a contrary manner, 

 increasing the waste of tissue proteid. It cannot, in fact, be doubted that 

 any small production of energy resulting from its oxidation is more than 

 counterbalanced by its deleterious influence as a drug upon the tissue ele- 

 ments, and especially upon those of the nervous system." — E. A. Schaefer, 

 A Textbook of Physiology. 



Dr. Kellogg points out that strychnine, quinine, and many other 

 drugs are oxidized in the body, but surely cannot be called foods 



