Charles Edward Nammack,
Catholic Encyclopedia
(1913)
“ A vast amount of literature has grown up around the apparently simple question of the amount of alcohol which can be oxidized or burnt up in the body and its energy made available for the needs of the system. The question as to whether alcohol is really a food has also aroused much discussion and considerable diversity of opinion. The more accurate methods of study in recent days and the careful work now being done in physiological chemistry make it certain that alcohol can be burned in the body, and that the system may derive energy therefrom, as in the oxidation of sugar or fat. ”
