What Dyspeptics Should Eat.

Hokitika Guardian, 26 May 1926, Page 1

What Dyspeptics Should Eat.

THE MEDfCAL VIEW. Every doctor knows that about nine times out of ten stomach and digestive troubles are duo to acidity and food fermentation ■ stomach sufferers should, therefore, avoid eating foods liable to ferment and develop acid. Unfortunately, !a rigid observance of this rule deliars one tram the most nutritious and tempting foods, which is why dyspeptics 'are usually so thin and debilitated. The problem is easily solved by the use when needed, of the antacid corrective, ‘Bis u rated’ Magnesia. Half a teaspoonful taken in a little water instantly neutralizes-all trace of acidity and’ prevents the possibility of food fermentation. Even the richest foods will then agree with you perfectly, and stomach distress will become a thing ot the past. There is no sense in dosing weak stomachs with strong drugs when a little ‘Bisurated’ Magnesia will speedily remove the cause of the trouble and so make you well. Knowing this, doctors proscribe ‘Bisurated’ Magnesia and hospitals use it, while chemists everywhere sell it in both powder and tablet forms at trifling cost. Bo sure to ask for ‘Bisurated’ Magnesia, the kind that enables you to eat wliot you want, when you want it, without, fear of pain or discomfort to follow.