What Dyspeptics Should Eat.

Cromwell Argus, 16 August 1926, Page 5

What Dyspeptics Should Eat.

THE MEDICAL VIEW. Every doctor knows that about nine times out of ten stomach and digestive troubles are due to acidity and food fermentation ; stomach sufferers should, therefore, avoid eating foods liable to ferment and develop acid. Unfortunately, a rigid observance of this rule debars one from the most nutritious and tempting foods, which is why dyspeptics are usually so thin and debilitated. The problem is easily solved by the use, needed, of the antacid corrective, ' Bisurated ' Magnesia. Half a teaspoonfni taken in a little water instantly neutralizes all trace of acidity and prevents the possibility of food fermentation. Even the richest foods will then agree with you perfectly, and stomach distress will become a thing of the past. There is no sense in dosing weal; stomachs with strong drugs when a little ' Bisurated ' Magnesia will speedily remove the cause of the trouble and so make you well. Knowing this, dootors prescribe ' Bisurated ' Magnesia and hospitals use it, while chemists everywhere sell it in both powder and tablet forms at trifling cost. Be sure to ask for ' Bisurated ' Magnesia, the kind that enables you to eat what you want ;o, without fear of pain or discomfort to follow.