Page 10 Advertisements Column 3

Lyttelton Times, Volume CXV, Issue 16491, 5 March 1914, Page 10

DYSPEPTICS NEED NOT DIET. —. ——— A SIMPLE MEANS OF PREVENTING FOOD FERMENTATION. Food fermentation is the cause of all the discomfort and pain dyspeptics suffer. It docs not necessarily follow, however, that in order to obtain relief they must deny themselves the enjoyment they derive from eating so-called indigestible luxuries. Tim most, satisfactory method of overcoming the difficulty would be to prevent the fermentation from occurring at all. and this can be done by a very simple means. It must first be explained that most of the foods we eat contain a. certain quantity of acid-forming elements',and indigestible foods, of course, contain a larger proportion. 'When these foods arc eaten, the acid collects, irritates the walls of tho stomach, and causes the fowl to ferment while it, is digesting. This fermenting food also gives off gas which distends the stomach, causing that full, uncomfortable feeling so often noticed after eating. The root of the trouble is the acid fermentation. To successfully prevent the fermentation, this acidity must be neutralised, and for this purpose ordinary bisurated magnesia has been found most valuable. Try half'a teaspoonful in a quarter glass of warm water after eating, and see liow quickly it _ will rolieve any signs of fermentation. A second dose should be taken later in cases where the acidity is greater,. and the disoomfort returns. Any chemist will supply bisurated magnesia, and if ' you always carry'. some ! you can eat what food you wish and have no fear of inconvenience. Be sure you : get bisurated magnesia, as.this is the only form that effectively neutralises .the acid and at the same time may .be used regularly without harmful after-effect*., , ■ m