HOW TO PREVENT ACID STOMACHS AND FOOD FERMENTATION.

Wairarapa Age, Volume XXV, Issue 10713, 26 February 1914, Page 2

HOW TO PREVENT ACID STOMACHS AND FOOD FERMENTATION.

EY A STOMACH SPECIALIST. As a .specialist who has spoilt many years in the .study of stomach troubles, 1 iiase boon forced -to the conclusion that most people who complain of stomach trouble, possess stomachs that are absolutely healthy and normal. The real trouble, that which causes all the pain and difficulty, is acid in the stomach, usually duo to, or aggravated by, food fermentation. Acid irritates the delicate lining of stomach and food fermentation causes wind, which distends the stomach ..abnormally, causing that full bloated feeling. Thus both acid and fomentation inter.jre with and retard the process of digestion. The stomach is usually hei'thy and noi-mal, but irritated almost past endurance by these foreign elements —acid and wind. In all such cases —and they comprise over 90 per cent of all stomach difficulties—the first and only step necessary is to neutralise the acid and stop the fermentation by taking in a little warm or cold water immediately after eating, half a tea spoonful of Bisurated Magnesia, ' which, is doubtless the best Slid only really effective anti-acid and food corrective known. The acid will be neutralised and the fermentation stopped almost instantly, and your stomach will at once proceed to digest thq food in a.' healthy, normal manner. Be sure to ask your chemist for the Bisimited Magnesia, as I have found other forms utterly lacking in its-peculiarly valuable properties—F.J.G.