DRINKS--PROPER AND HARMFUL
An immense amount of rubbish has been written during the last few decades
concerning the supposed good effect of excessive water-drinking on the
human economy. Something like a quarter of a century ago a London
physician by the name of Haig brought forward and strenuously advocated
the view that a large number of minor ailments were the result of the
presence in the body of excessive quantities of uric acid; applying the
well known fact that the substance just mentioned requires a large amount
of water to dissolve it he conceived the idea that the proper remedy was
to flood the body with enormous quantities of liquids, and thus, as it
were, wash the offending substance out of the system. So plausible did he
make this theory appear that it was accepted very largely by medical men,
who in turn taught it to the general public. Within recent times it has
been fortunately shown that Haig's theory was wholly chimerical, and
that quantities of uric acid greatly in excess of the normal amount could
collect in the body, or might be injected into the blood-vessels, without
the least harm resulting; thus, at one blow, this widely accepted theory
was annihilated, and there now remains no sort of reason for attempting
to remove uric acid by excessive water-drinking, or by other means.
It is fortunate that the uric-acid theory has been disproved, for
the excessive use of water is not only unnecessary, but highly
injurious to the digestive organs, particularly when the fluids are
taken at or about meals. Experience has shown that excessive
stomach-acidity, which is the most common form of indigestion, is
in a large degree dependent on the taking of liquids while eating,
and that even in those who are healthy any more than small
quantities cannot be looked upon as being wholesome. In dyspeptics
liquids seem to act in a hurtful way in several different
directions. For example, where persons constantly take liquids
while eating the necessity of properly chewing the food is largely
done away with; in addition to this the mere presence of water in
the stomach seems to tend to the production of increased acidity,
for it has often been observed by the writer that even where food
was eaten dry indigestion would follow in many dyspeptics if they
took water just before or immediately after eating.
The only sensible advice that can be given in this connection is that
persons should take no more liquids that they feel a desire for, and they
should avoid taking them in any quantity about meal time. What has just
been said concerning water applies equally well to milk. When taken alone
it very frequently agrees with patients much better than does solid food,
but when mixed with the latter is prone to produce indigestion, just as
does water. Fermented milk in the form of buttermilk is a very popular
beverage in some parts of the world, but it may be well doubted as to
whether it deserves the reputation for wholesomeness generally accorded
it; being a liquid, and at the same time acid, it is peculiarly prone to
increase acidity, and is not tolerated by persons who suffer with sour
stomach. It should, however, be said that it, on the other hand, seems to
agree particularly well with some people, and has been known when taken
alone, at least temporarily, to relieve obstinate forms of indigestion.
_Coffee._--The most universal beverage taken at meal time in America is
undoubtedly coffee. Each morning countless thousands are cheered and
stimulated by its invigorating properties to undertake their daily tasks,
but, as is always the case after taking drugs that have such action the
system has to pay the penalty in a reaction following later, during which
the capacity for work is diminished. It is, however, true that the effect
last referred to is not of such importance as to constitute in itself a
serious objection to the use of coffee, but other ill results are rather
prone to ensue that in many instances change the aspect of the question
entirely. In a great many people, particularly after the first vigor of
youth has passed, coffee produces anything but pleasant effects, and on
some it seems to act as a downright poison. Like all liquids taken at
meal time, it predisposes to acid indigestion, particularly when it is
sweetened. It is likewise true that when it contains any considerable
quantity of cream the liability to dyspeptic disturbances following its
use are particularly great--doubtless as a result of the considerable
quantity of melted fats that it contains under such circumstances.
From the foregoing it appears then that coffee without either cream
or sugar is less unwholesome than when these substances are added
to it, but even when it is taken in this way it causes decided
symptoms of indigestion in many persons. The writer is not of the
opinion that the habitual taking of coffee is to be commended, and
would, therefore, not advise its constant use; it, however, must be
admitted--as is the case with all other substances that cause
indigestion--that in many people, and particularly in those who
live out-of-doors and are actively engaged in physical occupations,
the use of coffee seems to result in no harm. Like other substances
that cause indigestion in a concentrated form, coffee when largely
diluted is less apt to produce disturbances of this kind; for
example, a beverage consisting of two-thirds of hot skimmed milk
and one-third coffee may be taken by many dyspeptics in reasonable
amounts without any particular harm. Parents should be warned
against allowing growing children to drink coffee; it seriously
interferes with the normal chemical changes going on in their
bodies, and is almost certain to be followed in later life by
nervous dyspepsia.
_Tea._--The stimulating principle of tea is chemically so nearly like
that of coffee that they are generally considered as being one and the
same. That they differ decidedly in their action on the stomach and the
body generally there can, however, be no doubt. The stimulating action of
tea comes on more slowly than that of coffee, and is correspondingly
prolonged. In most persons it is not so apt to produce nervousness, nor
is its action in preventing sleep so pronounced. On the stomach it also
produces effects that are diametrically opposed to those induced by
coffee, since, instead of stimulating, it seems actually to retard the
secretion of acids. It is, therefore, probably true that we should look
upon tea as a beverage with much less disfavor than we do coffee--though,
of course, it should always be remembered that there may be, and
unquestionably are, many exceptions to this judgment.
Probably no other daily article of food or drink is so commonly
prepared in an improper manner as tea--which is all the more
curious when we consider that perhaps none other that requires heat
for its preparation is so easily made. It should be brewed by
simply pouring boiling water upon the leaves, but the vessel
containing the decoction should not be placed over the fire while
the tea is being prepared. Of even greater importance is the
necessity of allowing the water to remain in contact with the
leaves only a few moments--_never more than a minute if we wish
the tea to be good._ The reason for the latter precaution lies in
the fact that tea-leaves contain a considerable amount of tannic
acid, and, as the longer the water and leaves remain together the
more of this substance is extracted from the latter, it is not
difficult to see that we should be careful to allow only a brief
contact between the two; the presence of this acid is undesirable,
not only on account of the fact that it gives to the decoction a
bitter and unpleasant taste, but because it has a tendency to cause
digestive disturbances. It is seemingly not generally known that
there are many varieties of tea, and that some of them are so
superior in flavor and bouquet to others that they might well be
entirely different substances. The best of all (in the writer's
opinion) are those that are composed largely of leaves grown in
Ceylon, usually mixed with India tea. If we will demand of our
grocer a first-class Ceylon tea we will find that a beverage may be
made from it that will appeal quite as much to the palate as a good
coffee.
Before dismissing this subject finally, some reference should be
made to ice-tea. This beverage is exceedingly palatable when
properly prepared, and under such circumstances by no means
deserves the disfavor with which it is regarded by many. The latter
circumstance is entirely due to two things; first, we find too
frequently that it is the habit of house-keepers to pour boiling
water on the leaves when the midday meal is cooked and to allow
them to soak together until night, and second, the fact that
lemon-juice is very commonly added to the tea before being drunk.
The ice that the tea contains has little or nothing to do with the
dyspeptic disturbances that frequently follow the drinking of cold
tea. If we will leave out the lemon and pour off the water after it
has been in contact with the tea leaves for something like a
minute, it will be discovered that practically all of the ill
effects usually ascribed to this palatable beverage have been done
away with.
_Alcohol._--A discussion of beverages would not be complete without some
mention of those containing alcohol. This at once brings us face to face
with the bitter controversy on this subject that has been waged so long
throughout the United States, and which can only be considered here from
the standpoint of the effects of alcohol on the human economy, and to
draw corresponding conclusions.
That alcohol, even in very small quantities, reduces the general strength
and capacity for work there can be no question, and in addition we find
from experiments carefully conducted on the lower animals that the
liability to infection by various disease-producing germs is greatly
increased by the administration of even minute amounts of the drug. A
man then who is a habitual user of alcoholic drinks not only thereby
diminishes his capacity to labor effectually, but at the same time
renders himself more liable to disease. No more striking example of this
could be brought forward than the well established fact that persons who
use alcohol are exceedingly prone to consumption--so true is this,
indeed, that we might almost look upon the drug as being practically the
cause of this disease in most instances. Of course the bacillus of
tuberculosis must be present in order for the malady to develop, but we
find that the alcohol has prepared a soil for the growth of the germ
which would not otherwise exist. This holds with equal force as regards
other infectious diseases.
Again, it is true that maladies that result from bad digestion and
improper assimilation are frequently produced by the habitual use of
alcoholic liquors. Gout and Bright's disease are in the vast majority of
cases the indirect off-spring of habitual drinking. It should be
noted--and the distinction is of importance--that the affections of a
grave character most frequently produced by the alcoholic habit do not
ensue as a consequence of what could be rightly called intemperate taking
of the drug,--its moderate use more commonly resulting in serious disease
than when it is taken in great excess.
The explanation of this probably lies, at least in part, in the
fact that the majority of drunkards only take alcohol at greater or
less intervals, and as a consequence the system has time to
recuperate between sprees. The typical dipsomaniac goes weeks,
months, and even years without drinking at all, but when he is
seized by the desire for drink he throws everything else aside and
spends days and weeks in a prolonged debauch; during this period he
eats very little, and as a consequence largely avoids the grave
dyspeptic disturbances that would otherwise inevitably result.
Alcoholics of this class acquire catarrhal conditions of their
stomachs, and if seized with some acute disease, like pneumonia,
during or just after a spree, quickly die in a large proportion of
cases, but they do not develop gout or Bright's disease as a rule,
nor do they very commonly become consumptive, as is the case with
those who take the drug in small quantities day by day.
Furthermore, it would appear that the grave disorders that so
frequently follow the long-continued use of alcohol cannot be said
to be the direct result of the use of the drug, but ensue as a
consequence of the stimulating action of the alcohol on the
appetite, leading to over-eating. Under such circumstances
indigestion follows from excessive over-feeding, and this is added
to by the naturally irritating effect of the alcohol on the
stomach. When this is continued through a series of years, the
assimilating power of the organism gradually deteriorates, and we
begin to meet with chronic dyspepsia, acute Bright's disease, and
cirrhosis of the liver. Let no one then consider that he is not
misusing alcohol for the reason that he only takes a drink before
meals--it would be far better if he were to go on a moderate spree
occasionally.
In this connection mention should be made of the great evil of patent
medicines containing, and in reality essentially consisting, of alcohol.
A vast number of them are widely sold under the misleading statement
that they relieve catarrh, cure diseases of the kidneys, and that
they act as tonics and general invigorants of the entire system.
Masquerading under one guise or another they are sold to the unsuspecting
public--prohibitionists for the most part--who fondly imagine that their
glass of "bitters," "liver-regulator," or "safe cure for the kidneys," is
entirely harmless. Let all such be warned that with scarcely an exception
patent medicines of this class are nothing more nor less than poor
whisky containing some bitter to disguise the taste, and that they are in
fact taking a drink when they use nostrums of this kind. The ultimate
effect of this kind of drinking is to produce serious and grave diseases.
This discussion of the effect of alcohol on the human body would not be
complete without calling attention to the extraordinary fact that those
peoples to whom we owe our modern civilization have from time immemorial,
most of all others, consumed the greatest amount of alcohol. Explain it
as we may, the fact remains that the greatest achievements of the world
were brought about by a society in which a very large proportion of its
members were in the habit of more or less constantly taking alcoholic
beverages. Naturally, the query is forced upon us whether this drug may
not have played some important part in the great results achieved.
Unfortunately, no one can answer one way or another, but our very
ignorance should emphasize the importance of looking at the question from
every side, and not jumping at conclusions before they are warranted by
facts. It is true that most of our positive knowledge on this subject
would condemn alcohol as being the greatest curse of the ages, but it
may be that it has played a beneficent part in the affairs of mankind
through devious paths impossible to trace. Unquestionably a drug, the
taking of which assists us in momentarily throwing our troubles aside,
must be of a certain positive value to mankind. If only it possessed
these good qualities with none of its bad ones!
Having considered very briefly the general effects of alcohol on the
system a few remarks may be appropriately made concerning the several
beverages commonly consumed in the United States for which it serves as a
basis.
_Whisky._--Under the term whisky will here be included all of those
stronger alcoholic beverages that are the product of distillation. In
addition to those commonly designated as such we may reckon brandy, gin,
and rum, and at the same time those subtle combinations called
mixed-drinks, for which they serve as a basis. It will, perhaps, startle
the average reader when the statement is made that whisky and its near
relatives just referred to, particularly when diluted by water, are by
far the least harmful of all alcoholic drinks. Their bad reputation lies
in the fact that on account of their large percentage of alcohol they are
usually preferred by drunkards, and that when consumed in excessive
amounts by those unaccustomed to their use there often follow those
frightful crimes with which these particular forms of alcohol are so
odiously associated. The facts are, however, that when taken in
moderation they are much less prone to produce indigestion than wines or
malt liquors, and where one is determined to drink, they should
unquestionably receive the preference. It should not be understood that
the writer is in any way advocating their use, but the facts of
experience compel him to state frankly that the least harmful of all
alcoholic beverages is whisky, or its near relatives.
_Wines._--There are a large number of fermented juices of fruits that are
known as wines. They are either sweet or acid in taste, and both are
peculiarly prone to induce dyspepsia in persons with delicate stomachs.
Irrespective of their delicate flavor, which, in many instances, appeals
strongly to the palate, the only virtue that they may be said to possess
is that they contain alcohol in small amounts; this, however, is off-set
entirely by their large percentage of sugars and acids, causing them to
be much more unwholesome than plain whisky.
_Beers and Malt Liquors._--It is very fortunate that in those states of
the American Union that have recently enacted prohibition laws, beer and
other malt liquors are now being widely sold under the plea that they are
non-intoxicating and that they are in no way unwholesome. While it is
true that the former claim is in a measure correct, it is a fact well
understood by those who have given the matter study that they are perhaps
the most unwholesome of all alcoholic beverages. Those in the habit of
using them are almost universally under the impression that they are
harmless, and as the taste for them is easily cultivated, those who once
acquire the habit are very apt to take them in greater or less quantities
daily. As a result of this, chronic digestive disturbances are always
sooner or later set up, and the victim in the course of time often
acquires a gouty tendency, which is all the more dangerous for the
reason that in America it scarcely ever manifests itself in acute joint
inflammations. The patient gets into what has been called a "lithemic"
state, which is but another name for gout, and sooner or later is
exceedingly apt to develop a chronic form of Bright's disease. It is
greatly to be deplored that some of our professional national
school-masters do not address themselves to this subject rather than to
appealing to the worst passions of the ignorant in attacking the great
institutions of our country, and in assailing the fundamental principles
of our government that come down to us as a priceless heritage from the
wise and patriotic statesmen who first brought our nation into life.
In addition to the three great classes of alcoholic beverages already
considered there are innumerable others, fortunately but little known to
the general public, and prized only by connoisseurs in such matters. As
we happily have no problem confronting us in any way similar to the
absinthe-habit, so common in France, it is not deemed necessary here to
do more than merely to refer to them.