ALCOHOL IN DIET

Evening Post, Volume CXV, Issue 24, 30 January 1933, Page 7

ALCOHOL IN DIET

JUST LUMPS OF SUGAR

(From "The Posts Representative.) LONDON, €th December. Dr. W. F. Christie, writing in thai current, issue of "The Practitioner," points out that the daily, addition o_ quite a small non-intoxicating, dose of alcohol to' an otherwise adequate' diet will cause some of the latter toThecome surplus to requirements, and be stored* as fat within a body pron«7to' corpulence. ■ This can be made use of in framing a fattening diet for the emaciated; and Dr. Christie states that British-light beers and ciders are Ideal beverages for the nnder-nourished. On the'other hand, the plump person or the "individual who fears that his weight-is increasing should bear in mind that soma forms' of "alcoholic beverage are more fattening for him than others. _ "Those who give up sugar in:their tea," writes Dr. Christie, "for the sake of their figure should logically abstain from alcohol." Estimating, the nutritive value of various, drinks in terms of sugar, he points out that 9, dinner accompanied by one- glass of sherry, tw<) glasses of champagne,' and one liqueur glass of benedictine- means that ' a total of .19 lumps of sugar have been added in the beverages taken, and obviously some of the food should be omitted -to allow: for this. :';;.; It appears that a.glass of hock, moselle, claret, or Graves, has roughly the same energy value as.two lumps of sugar, whereas Burgundy is worth three lumps, and a glass of champagne four and a half. The energy value-of these liquids is not confined to their alcoholic content; the sugar contaihed.in natural wines has also to be. taken into account, and malt liquors have a, large amount of '- partially .broken-down starches..