HOW TO PREVENT ACID STOMACHS AND FOOD FERMINTATION.

Stratford Evening Post, Volume XXXVIII, Issue 48, 26 February 1914, Page 5

HOW TO PREVENT ACID STOMACHS AND FOOD FERMINTATION.

By a Stomach Specialist. As a specialist who has spent 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 fermentation interfere with and retard the -process of digestion. The stomach is usually healthy and normal, but irritated almost past endurance 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 talcing in a little warm or cold water immediately after eating, half a tea spoonful of bisurated magnesia, which is doubtless the best and only really effective antacid and food corrective known. The acid will be neutralised and the fermentation stopped 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 1 hare found other forms utterly lacking in its peculiarly valuable properties.—F.J,(J,