Page 11 Advertisements Column 2

Lyttelton Times, Volume CXV, Issue 16484, 25 February 1914, Page 11

HOW TO PREVENT ACID STOMACHS AND FOOD FERMENTATION. (By a STOMACH SPECIALIST.) As a specialist who lias speut many years in the study and treatment of stomach troubles, I have been forced' to the conclusion that most people who complain of stomach trouble possess stomachs that are absolutely healthy and normal. The real trouble, that which causes all the pain and difficulty, is acid in the stomach, usually due to, or aggravated by, food fermentation. Acid Irritates the delicate, lining, of the stomach, and food fermentation causes wind, which distends the stomach abnormally, causing that full bloated feeling. Thus both acid and fermenta- J tion interfere with and retard the pro- 1 cess of digestion. The stomach is I •usually healthy and normal, but irritated almost past enduranco by these foreign elements—acid and wind. In all such cases—and they comprise over 90 per cent of all stomach difficulties—the first and only step necessary is to neutralise the acid and stop the fermentation by taking in a little warm or cold water immediately after eating, half a teaspoonful of bisurated mag- • nesia, which is doubtless the best and only really effective antacid and food corrective, known. The acid will be ' neutralised and the fermentation stop- ; ped almost instantly, and your stomach will at once proceed to digest the food in a healthy, normal manner. Be sure to ask your chemist for the bisurated magnesia, as I have found other forms utterly lacking in its peculiarly valu-, • able properties.—F.J.G. 565