Page 2 Advertisements Column 3

Stratford Evening Post, Volume XXXVIII, Issue 56, 7 March 1914, Page 2

DYSPEPTICS NEED NOT DIET.

A Simple means of Preventing Food Fermentation.

Food fermentation is the cause of all the discomfort and pain dyspeptics suffer. It does not necessarily follow, however, that in order to obtain relief they must deny themselves the enjoyment they derive from eating so called indigestible luxuries. The most satisfactory method of overcoming the difficulty, would be to prevent the fermentation from occurring at all, and this can be done by a very simph means. It must first be explained that most of the foods we cal contain a certain quantity of acid-forming eh-, monts, and indigestible foods, of course, contain a larger proportion When these foods are eaten, the acid collects, irritates the walls of the stomach, and causes the food to ferment while it is digesting. This fermenting food also gives off gas which distends the stomach, causing that full, uncomfortable feeling so often noticed after eating. The root of ilr> trouble is the acid fermentation. To successfully prevent the fermentation, this acidity must be neutralised, and for this purpose ordinary bisurated magnesia has been found most j valuable. Try half a teaspoonful in a quarter glass of warm water after eating, and see how quickly it will relieve any signs of fermentation. A 1 second dose should be taken later in cases where the acidity is greater, and the discomfort returns. Any chemist v.-'ll supply bisurated magnesia, and •f von always carry some you can eat — l 'at bind you wish and have no fear of Inconvenience. Tie sure you get bisurated magnesia, ns this is the only form that effectively neutralises the acid and at the same time may be used regularly without harmful after- | effects. 5