ALCOHOL AS FOOD.

Auckland Star, Volume 55, Issue 22, 26 January 1924, Page 17

ALCOHOL AS FOOD.

AN INTERESTING EXAMINATION REVIEWED BY AN AMERICAN PROFESSOR. (By "PERITUS.". ' Regular readers of the "Star" will remember that the subject of "Alcohol As a Drug" was fully dealt with in thes6 columns some months ago. "Alcohol As a Food" is a much more controversial matter, and many persons become almost hysterical when engaged in argument with those who do not agree with them regarding it. It is a relief therefore to be able now to quote the conclusions arrived at (independently and afterwards collated) by the following authorities: Dr. Robert" Hutchison, physician to the London Hospital; Sir Frederick D. Mott, pathologist to the London County Council; Dr. Kaymond Pearl, professor of biometry and vital statistics, John Hopkins "University, U.S.A.; and Professor H. Starling, "of University College, London. The last-named has recorded their definite and authoritative opinions in "The Action of Alcohol on Man," which covers or includes essays by the other scientists named. The decision is in favour of the moderate use of (unadulterated) stimulents. Thus, Professor Starling: "The evience here presented has convinced mc that in a civilised society such as ours the abolition of all alcoholic beverages from our midst, even if carried out by universal consent, would be a mistake, and contrary to the permanent interest of the race." This is putting the issues very strongly, plainly, and beyond cavil. Professor Raymond Pearl, as an insurance student and expert, says:—As a matter of statistics, moderate consumption of alcoholic beverages docs not sensibly shorten the mean duration of life or increase the rate of mortality as compared with that enjoyed by total abstainers from alcohol. Ardent prohibitionists invariably use the drunkard —mild, medium, or-bad—as a. base from which to argue, whereas the average drinking man is not a drunkard, and treats his drink, as he does his dinner —reasonably, in fact sometimes he show-s more discretion in the use of alcohol than animal food. As a source of profit there is no publican who would where alcohol is sold. There is more decent men from visiting public places the human hogs who discredit the trade and debase themselves and keep many not gladly dispense with the custom of money in" a steady trade amongst clean, healthy, sensible, temperate drinkers than in the supply of liquors to men who periodically poison themselves in public. ' Professor Starling adds:—The slight deleterious effects of alcohol may be more than offset by the psychical effects of its consumption, such as the increased appetite or interest in the work resulting from the pleasant flavour of the particular drink employed, or a freeing of the mind from depressing ideas unrelated to the work and tending to divert attention, he also refers to the "natural flow of cheerfulness and good fellowship," which enliven an ordinary "feast," of which alcoholic beverages form a part, and compares this with the "depression or forced merriment," which often afflict a teetotal party. Socially then, alcohol it a boon. He further stfeace* tbe "fiyc.-,i-.al POfit* of well

being," which the moderate and strictly limited use of alcohol begets. This is, he says, "an asset for the individual and for society." A certain degree of self-satisfaction is a necessary element for successful activity in ordinary employment and a life that is not at any time joyous is one that can never attain its full powers of accomplishment. It is to be noted the Christian people who had not lost the real meaning of religion is an excess of zealous misunderstanding are never rabid prohibitionists, for the Scriptures do not condemn the drinking of wine and there is good authority for its moderate use. Two clear conclusions are stated:— Alcohol is. without doubt, a food." In "Alcohol as a Drug," it wa s pointed out that there was a conservation of energy produced by alcohol given medicinally, and it is by the more efficient assimilation, of other things injected that alcohol increases weight, and its effects upon the mind, the palate, and the circulation, all tend to an improvement in digestive processes. "'Alcohol administered in a small dose at a time to a healthy individual doe 3 not affect the digestion or availability of other food adversely and in cases of defective digestion it has often caused marked and rapid improvemeat," Jo define "a small dose it i_

necessary to know the form in which alcohol is taken, but an oiinp c of whisky of normal strength and properly matured, is a moderate "dose" in health. "So far," says the report, "as the moderate use of ■ alcoholic drinks serves to further the ends of social or commercial success, combined with happy selfsatisfaction, it must be regarded as a distinct advantage to the community as a whole." The foolish abuse of a privilege is often the cause of its withdrawal or condemnation and the misuse of alcohol is a national evil.