WHAT DYSPEPTICS SHOULD EAT

New Zealand Times, Volume LIII, Issue 12527, 17 August 1926, Page 10

WHAT DYSPEPTICS SHOULD EAT

THE MEDICAL VIEW. INery doctor knows that about nine times out of ten stomach and digestive troubles arc 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 th’Ti and debilitated. The problem is easily solved hv the use. wh«n needed, of the antacid corrective “BUuratocr Magnesia. Half a tea«moonful taken in a little water instantly neutralises all trace of acidity and prevent* the possibility of food fermentation. Even the richest foods will then agree with von perfectly, and stomach distress will become a thing of the past. There U no sense in dosing weak stomachs with strong drugs when a little "Bisurated” Magnesia will speedily remove the cnu*« >4 the trouble and so make von well Knowing this, doctors prescribe “Bisurl ated*’ Magnesia and lnsspitnl* u«o it whit-' chemists everywhere sell it in both n.-wder and tah’et form at trifliu- ensf Pe sure to ask for '•nisiirated"’ May! nesia, the kind that enables you to caf U lint Tn>l TV.int. wllf-n vnn W.-lit it. Tnw f '’ nr ° f Pa,n ° r , l ,scom f<Tt to f„l.