Diet for Dyspeptics.
If you aro dyspeptic, of the greatest importance to you is the question of what, when, and how to eat. Cast entirely from the bill of faro pie, cake, or pastry in any form; sweetmeats of any kind, as they will increaso acidity in the stomach; all kinds of fried foods witjiont exception; steamed suet or plum puddings with rich sauce*; prosorves, pickles, etc. Givo them not even a hankering thought. Eat sparingly of moat. Pork should not bo touched. Potatoes may bo eaten once a day, baked potatoes being given the preference. Bread made of wheat in all its forms should be the principal food. All vegetables may bo eaten that agreo with the individual. Wo aro a law unto ourselves in somo things. Turnips and cabbago, however, contain so little
nutriment that thoy aro not worth experimenting with. Fresh eggs, softboiled or poached, will give one .sufficient nitrogenous food. Milk should be takon unsparingly, if it agrees with one, as a food, not as v beverage. Boiled rice, simplo puddings, and all forms of breakfast foods aro allowable— Weekly Scotsman.
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Bibliographic details
Wairarapa Daily Times, Volume XXVII, Issue 7404, 7 March 1903, Page 4
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185Diet for Dyspeptics. Wairarapa Daily Times, Volume XXVII, Issue 7404, 7 March 1903, Page 4
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