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Article
October 13, 1917

BEER AS A SOURCE OF PROTEIN

JAMA. 1917;LXIX(15):1265-1266. doi:10.1001/jama.1917.02590420057015
Abstract

Malted liquors are defined as beverages made by the alcoholic fermentation of an infusion of barley malt and hops, with or without unmalted grains. Beer, which belongs in this category, ordinarily contains from 3.5 to 4 per cent. of alcohol. The idea long held by a large portion of the public that "alcohol increases the power of endurance, and gives greater energy and ability to work longer" has given way to a more accurate appreciation of the real rôle of this substance in the body. Despite the fact that alcohol can be burned in the human organism, the most enthusiastic supporters of its use, if there still be such, do not defend it on the basis of superior nutrient virtues. The pharmacologists almost without exception rank alcohol as a depressant rather than a stimulant in the true sense; and the therapeutist who cares to advise the employment of alcohol does

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