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Alcohol has no foodstuff worth and is really limited in its behavior as an additional agent. Dr. Henry Monroe says, “any substance employed as a human food is made from sugar, starch, oil and glutinous matter mingled in different proportions. There must be a nitrogenous elements mainly in meat, eggs, milk, vegetables and seeds, of which animal tissue is built and repaired or waste carbonaceous elements found in fat, starch and sugar consumption for heating and power are developed. “The autonomy of these groups of foods,” says Dr. Hunt, “and their relationships to the tissue to produce heat and develop man’s ability, so were definitely confirmed by experiments on animals and various tests of scientific, physiological and clinical experiences that are not trying to dismiss classification prevails. “We have never,” says Dr. Hunt, “seen, but one suggestion that it then could act, and this promiscuous guess. One writer (Hammond), considers that it is possible to be” somehow “to enter in combination with products of decomposition in tissues, and ‘under certain circumstances may make nitrogen to build new tissue. No parallel in organic chemistry, or any evidence of animal chemistry, which can be found around this goal with the areola of the possible hypotheses. ” Dr. Richardson says: Alcohol contains no nitrogen and has none of the quality of the construction of food structure, can be transformed into any of them, and therefore it is not food in any way that was constructive agent in building the body.

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