HOW TO NEUTRALISE DANGEROUS STOMACH ACIDS.

Stratford Evening Post, Volume XXX, Issue 10, 14 April 1916, Page 2

HOW TO NEUTRALISE DANGEROUS STOMACH ACIDS.

Few people besides physicians realis* the importance of keeping the food con tents of the, stomach free from. .aw fermentation. Healthy normal digei? tion cannot take place while the deli cate lining of the stomach is being in flamed and distended by acid and vine _the results of fermenting food m th< stomach. To secure perfect ojgeaaoa fermentation must he stopped or pre vented, and the acid neutralised, to: this purpose physicians usually recom mend'getting a little bisurated magnesia from the chemist and taking half a teaspeonful in a little hot or cold water immediately after eating. They recommend bisurated magnesia because it is pleasant to take, lias no disagreeable after effects, and instantly stops fermentation, neutralises tho acid and makes the sour acid fooil bland sweet and easily digested. . The regular use of bisurated magnesia—be sure you get the bisurated, as other kinds.of magnesia arc of little value—is an absolute guarantee of healthy, normal digestion, for it overcomes and prevents that acid condition which alone is the cause of trouble.