The alcohol used as a beverage is a variable solution of ethyl alcohol, containing aldehydes and ethers which give the different flavors to liquors.

Physiologists now agree that alcohol is not a stimulant but a narcotic, capable of producing unconsciousness or of inhibiting activities. The feeling of exhilaration that follows a mild dose of alcohol is due to paralysis of the higher nerve centers that provide inhibition. When these centers are shut out from the rest of the nervous system, the individual no longer feels the restraint of dignity and propriety. He gives free rein to his impulses and thinks he is the soul of wit and the prince of good fellows even though his activities may appear most stupid to others.

Alcohol has calorie content. It can be oxidized immediately, but it can not be stored nor can it aid in the building of any tissues. It contains no proteins, mineral, or vitamins. Excessive drinking commonly leads to extreme vitamin deficiency. It may therefore lead to Beriberi, pellagra, and other diseases resulting from an inadequate diet. Delirium tremens (and alcoholic psychosis with delirium, trembling, and mental distress) is thought to be due to vitamin starvation and the toxic effects of alcohol. Alcohol has certain drug and poison effects not present in the other classes of food. Hence, although in the strictly limited sense alcohol can be called a fuel food, it is neither a necessary nor a desirable one.

Alcohol acts as a narcotic on the central nervous system. The extent of this action is dependent upon the quantity of alcohol which reaches the brain and spinal cord.

Alcohol produces no direct effect upon the muscle tissue. Alcohol acts upon nerve tissues rather than muscles and effects a reduction in the speed and accuracy of muscular actions.

Alcohol produces changes in the circulation due to dilation of the blood vessels at the surface of the body. This interferes with the maintenance of the body temperature through the heat regulating mechanism.