HOW TO NEUTRALISE DANGEROUS STOMACH ACIDS.

Lake County Press, Issue 2512, 15 January 1914, Page 4

HOW TO NEUTRALISE DANGEROUS STOMACH ACIDS.

+ . Few people besides physicians realise the 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 must be stopped or prevented, and the acid neutralised. For this purpose pbysiciaus usually recommend getting a little bisurated magnesia from the chemist and taking half a teaspoonful in a little hot or cold water immediately after eating. They recommend bisurated magnesia because it is pleasant to take, hai no disagreeable after effects, and instantly stops fermentation, neutralises the acid, and makes the sour acid food bland, sweet, and easily digested. The regular use of bisurated mag-" nesia -be sure you «gefc the bisurated, as othar kind 3 ofmagnesia are of little value—is an absolute guarantee of healthy, normal digestion, for it overcomes and ».•!i:\v.iit* that aoid condition which alom is the cause of trouble.