HOW-TO NEUTRALISE
DANGEROUS STOMACH ACIDS. Few people besides physicians realise Hie importance of keeping the food contents of the stomach free from acid fermentation. Healthy normal digestion cannot take place while the delicate- lining of the stomach is being inflamed and distended by acid and wind—the results of fermenting food in the stomach: To secure perfect digestion, fermentation nmsfc be .stopped or prevented, and. the acid neutralised. For this purpose physicians usually recommend getting a little bisurated magnesia'from the chemist and taking half a tcaspoonfi.il 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 quickly stops fermentation, neutralises the acid, and makes the sour acid food bland, sweet, and easily digested. The regular use of bisurated magnesia—be.''sure you get the bisurated, as other kinds ormagnesia are not so valuableis a guarantee of healthy, norinardigestion for it overcomes and prevents that acid condition.which alone is the cause of trouble. i
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Greymouth Evening Star, 29 September 1917, Page 7
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165HOW-TO NEUTRALISE Greymouth Evening Star, 29 September 1917, Page 7
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