Page 5 Advertisements Column 6

New Zealand Herald, Volume LI, Issue 15504, 10 January 1914, Page 5

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 physicians usually recommend getting a little bisurated magnesia from the chemist and taking half a teaspoouful in a little hot or cold water immediately after eating. They recommend bisurated magnesia because it is pleasant to take, has 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 magnesia— be sure you get the bisurated, as other kinds of magnesia are of little value—is an absolute guarantee of healthy, normal digestion, for it overcomes and prevents that acid condition which alone is the cause of trouble.