ALCOHOL AJSTD DIGESTION 131 



of a normal production of fluid. By normal production 

 we mean a flow sufficient to use up the materials out of 

 which the juices are made at a rate not faster than the 

 body can naturally supply them for the purpose. Since 

 the supply of this material remains fairly constant in 

 amount it follows that any unnatural stimulation will 

 cause this material to be used up faster than it can be sup- 

 plied, and periods of increased flow must, therefore, be 

 foUowed by periods of decreased flow. While the occa- 

 sional use of alcohol, therefore, may, as in cases of sickness, 

 be of advantage, its continued use resiolts ultimately in 

 decrease in supply of fluids. 



Furthermore, the action of a stimulant is such that the 

 secretive cells soon fail to respond to a slight stimula- 

 tion, and hence the amount taken must be continually 

 increased or fail of effect, thus leading to such increase as 

 seriously to affect other parts of the body, such as the 

 nerve centers. Finally, in large amounts, the effect of 

 alcohol is to retard seriously the action of the fluids upon 

 the foods, and to injure the digestive organs. While, at 

 first, small amounts of alcohol may aid digestion, they soon 

 fail of effect, and tend to encourage habits of excess which 

 retard digestive processes and injure the body. 



Alcohofic beverages also often contain other substances 

 which coimteract the advantage of increased flow. Wines, 

 for example, contain acids, and while the alcohol may 

 stimulate the flow of saliva, this increased flow is of no 

 value since ptyalin cannot act in an acid medium, and 

 simply drains the body of valuable fluid. Since the alcohol 

 is mainly absorbed directly from the stomach its effect 

 upon the intestinal secretives is practically nil, and may 

 be neglected as a factor in digestive processes. 



