HOW TO PREVENT ACID STOMACHS AND FOOD FERMENTATION.

Wairarapa Age, Volume XXV, Issue 10713, 20 September 1913, Page 2

HOW TO PREVENT ACID STOMACHS AND FOOD FERMENTATION.

(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 coiictniTion 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 Avind. 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 oil' cold water immediately after eating, half a teaspoonful 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 digestthe food in a healthy, normal manner. Be sure to ask yoUir chemist for the bisurated magnesia, as I have found, other fornis utterly lacking in its ■peculiarly valuable properties.— F.J.G. ..