A Handbook of Health, Woods Hutchinson [black authors fiction .TXT] 📗
- Author: Woods Hutchinson
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This striking hint on the part of nature, that alcoholic beverages are unnecessary, is fully confirmed by the overwhelming majority of hundreds of tests which have been made in the laboratory, showing clearly that, while these beverages may give off trifling amounts of energy in the body, their real effects and the sole reason for their use are their stimulating, or their discomfort-deadening (narcotic) effect. And the more carefully we study them, the heavier we find the price that has to be paid for any temporary relief or enjoyment which they may seem to give.
Tea, Coffee, and Cocoa. The "weakest" and most commonly used of these beverages or amusement foods, are tea, coffee, and cocoa. These have an agreeable taste, mildly stimulate the nervous system, and, when used in moderation by adults, seldom do much harm. To a small percentage of individuals, who are specially sensitive to their effects, they seem to act as mild poison-foods, much in the same way as strawberries, cheese, or lobsters do to others.
Tea is made from the green leaves of a shrub growing in hilly districts in China, Japan, and Southern India. The finer and more delicately flavored brands are from the young leaves, shoots, and flowers of the plant; while the coarser and cheaper are from the old leaves, stalks, and even twigs—the latter containing the most tannin, which, as we shall see, is the most injurious element in tea.
Coffee is made from the seeds of a cherry-like berry growing upon a shrub, or low tree, on tropical hillsides. The bulk of our supply comes from South America, and is known as "Rio" coffee, from Rio Janeiro, the port in Brazil from which most of it is shipped. That from the East Indies is known as Java, and that from Arabia as Mocha; though these last two are now but little more than trade-names for certain finer varieties of coffee, no matter where grown.
Cocoa and chocolate are made from the bean-like seeds of a small tree growing in the tropics and, in cake, or solid, form, contain considerable amounts of fat, and usually sugar and vanilla, which have been added to them to improve their flavor. As, however, only a teaspoonful or so of the powdered cocoa, or chocolate, goes to make a cupful, the actual food value of cocoa or chocolate, unless made with milk, is not much greater than that of tea or coffee with cream and sugar. They contain less caffein than either tea or coffee, but are liable to clog rather than to increase the appetite for other foods.
Effects of Tea, Coffee, and Cocoa. Though the flavors of tea, coffee, and cocoa are so different, they all depend for their effect upon a spicy-tasting substance, called caffein from its having been first separated out of coffee. The caffein of tea is sometimes called thein, and that of cocoa theobromin; but they are all practically the same substance. Part of the taste of these beverages is due to the caffein, but the special flavor of each is given by spicy oils and other substances which it contains. Caffein acts as a mild stimulant both to the nervous system and brain, and to the heart; as is shown by the way in which tea or coffee will wake us up or refresh us when tired, or, if drunk too late at night, keep us from going to sleep. If used in large amounts, especially if taken as a substitute for food, tea and coffee upset the nervous system and disturb the heart, and produce an unwholesome craving for more.
Many cities have established such stations, where people can buy, for a cent or two, a drink that is far better than soda water or any other beverage.
Their chief value lies in the hot water they contain, which has been sterilized by boiling, while its heat assists the process of digestion; and in the fact that their agreeable taste sometimes gives us an appetite and enables us to eat more of less highly flavored foods, like bread, crackers, potatoes, or rice, than we would without them. They are, also, usually taken with cream, or milk, or sugar, which are real foods and bring their fuel value up to about half that of skimmed milk. So far as they stimulate the appetite and increase the amount of food eaten, they are beneficial; but when taken as a substitute for real food, they are most injurious. A cup of coffee, for instance, makes a very poor breakfast to start the day on; for although it gives you a comforting sense of having eaten something warm and satisfying, it contains very little real food, and soon leaves you feeling empty and tired; just as an engine would give out if you put a handful of shavings into its fire-box, and expected it to do four hours' work on them.
The most disturbing effects of tea and coffee upon the digestion are due to the tannin which they contain if boiled too long, especially in the case of tea. This tannin, fortunately, will not dissolve in water except by prolonged boiling or steeping; so that if tea is made by pouring boiling water over the tea leaves and pouring it off again as soon as it has reached the desired strength and flavor, and coffee by being just brought to a boil and then not allowed to stand more than ten or fifteen minutes before use, no injurious amounts of tannin will be found in them. Tea, made by prolonged stewing on the back of the stove, owes its bitter, puckery taste to tannin, and is better suited for tanning leather than for putting into the human stomach.
Boys and girls up to fifteen or sixteen years of age are much better off without tea, coffee, or cocoa; for they need no artificial stimulants to their appetites, while at the same time their nervous systems are more liable to injury from the harmful effects of over-stimulation. If the beverages are taken at all, they should be taken very weak, and with plenty of milk and cream as well as sugar.
ALCOHOLHow Alcohol is Made. The most dangerous addition that man has ever made to the water which he drinks is alcohol. It is made by the action of the yeast plant on wet sugar or starch—a process called fermentation. Usually the sugar or starch is in the form of the juice of fruits; or is a pulp, or mash, made from crushed grains like barley, corn, or rye. As the spores of this yeast plant are floating about almost everywhere in the air, all that is usually necessary is to let some fruit juice or grain pulp stand at moderate warmth, exposed to the air, when it will begin to "sour," or ferment.
Wine. When the yeast plant is set to work in a tub or vat of grape juice, it attacks the fruit sugar contained in the juice, and splits it up into alcohol and carbon dioxid, so that the juice becomes bubbly and frothy from the gas. When from seven to fifteen per cent of alcohol has been produced, the liquid is called wine. It contains, besides alcohol, some unchanged fruit sugar, fruit acids, and some other products of fermentation (known as ethers and aldehydes), which give each kind of wine its special flavor.
Beer, Ale, and Cider. If the yeast germ be set to work in a pulp or mash of crushed barley or wheat, the starch of which has been partly turned into sugar by malting, it breaks up the sugar into alcohol and carbon dioxid. When it has brewed enough of the starch to produce somewhere from four to eight per cent of alcohol, then the liquid, which still contains about three or four per cent of a starch-sugar called maltose, is called beer, or ale. It is usually flavored with hops to give it a bitter taste and make it keep better. If the same process be carried out in apple juice, we get the well known hard cider with its biting taste.
Whiskey, Brandy, and Rum. When left to itself, the process of fermentation in most of these sugary or starchy liquids will come to a standstill after a while, because the alcohol, when it reaches a certain strength in the liquid, is, like all other toxins, or poisons produced by germs, a poison also to the germ that produces it. The yeast-bacteria probably produce alcohol as a poison to kill off other germs which compete with them for their share of the sugar or starch. So even the origin of this curious drug-food shows its harmful character. We should hardly pick out the poison produced by one germ to kill another germ as likely to make a useful and wholesome food.
The liquid shows what part of a tumblerful of each is alcohol.
If man had been content to leave this fermentation process to nature, it is probable that many of the worst effects of alcohol would never have been heard of. But these lighter forms of alcoholic drinks did not satisfy the unnatural cravings which they had themselves created. Some people never can leave even bad-enough alone. So man, with an ingenuity which might have been much better used, sought a way of getting a liquor which would contain more alcohol than nature, unaided, could be made to brew in it. A little experimenting showed that the alcohol in fermenting juices was lighter than water; so that by gently heating the fermenting mass, the alcohol would evaporate and pass off as vapor, with a little of the steam from the water. Then, by catching this vapor in a closed vessel and pouring cold water over the outside of the vessel, it could be condensed again in the form of a clear, brownish fluid of burning taste, containing nearly fifty per cent of alcohol, instead of the original five or six.
This evaporated or distilled mixture of alcohol and water, if made from a mash of corn, wheat, rye, or potatoes, is called whiskey; if from fruit-juice, brandy. A similar liquor, made out of fermented rice, is known as arrack in India, or saké in Japan; and the liquor made from fermented molasses is called rum.
Alcohol not a True Food, but a Drug. The much disputed question as to whether alcohol is a food or not, is really of little or no practical importance. It is quite true, as might be expected, from its close relation to sugar and the readiness, for instance, with which it will burn in an alcohol lamp or stove, that alcohol, in small amounts, is capable of being burned in the body, thus giving it energy. This may give it a certain limited value in some forms of sickness, as, for instance, in certain fevers and infections, when the stomach does not seem to be able to digest food. But here it acts as a medicine rather than as a true food and, like all other medicines, should be used only under skilled medical advice and control. For practical purposes, any trifling food value it may have is more than offset by its later poisonous and disturbing effects and, secondly, by its enormous expensiveness.
The greatest amount of alcohol that could be consumed in the body at all safely would barely supply one-tenth of the total fuel value needed; and if any one were to attempt to supply the body
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