The times. [volume] (Richmond, Va.) 1890-1903, 1895-03-19
CAUSES OF INDIGESTION.
A Discussion OF Varieties of Food and
Their Uses.

During the half or threc-quarters of an
hour which intervenes between the swat
lowing OF food and the production OF
degree of acidity sufficient to prevent the
action upon the starch through the ap-
pearance of free hydrochoric acid, very
active conversion OF starch is taking
place. III the food has been thoroughly
masticated, 50 that il is broken up into
fine particles. thus also insuring an adj
mixture OF an abundant quantity OF sail
va. the great share OF the starch cle-
ments of the food Will be rendered solu-
BILE by conversion into deXtrin, even II not
completely converted into sugar thus set
ting free the heterogeneous elements, which
may be acted upon by the gastric juice
in their turn.
II must not be forgotten also, that the
saliva is a most active peptogen; that IS,
the presence OF the saliva n the stomach,
i'm Connection with the food, stimulates
glandular activity on the part Of the
stomach whereby an active and abundant
supply OF gastric juice is produced.
Another cause FOR salivary indigestion
which we should mention is the abundant
use of sweets. Ia order that the sallFit
shall exercise its properties efhclsAtly, II
Is necessary that it should act IN suit
able medium 4 temperature of 10 de
grees and ar alkaline Of neutral reaction
are necessary for prompt and vigorous
action on the part OF the saliva upon tEe
farinaceous elements of food. low tcm-
perature binders this action ana acldity
large amount Of sugar also h'nuerS the
action of the saliva.
1t Is thus evident that the cOpious drink
ing of cold water or tn. taking of iced
foods I'm Connection Wit, meals Is a me ans
of producing Salivary indigestion. The
free use of strong acids, sucll AS Vln|ShI,
i'm connection with cereal FOODS, ~ equally
Obiectionable Nothing could be more ab-
surd than the combination of strong cids
with vegetable elements, as in pickles.
This is probably the reason why many
persons find themselves unable 70 u" acri
fruits without fcrmentation. Inc acldlty
may he sufficient 90 neutraltZe the action
of the saliva upon the starch.
Evidently ii is not only physiologisally
absurd TO add sugar To fdrinaceoui foods.
since the starch, which compos IS One-hllf
the weight Of these foods, is all converted
into sugar i'm the process of digestion. but
the practice is also highly injurious, since
1t prevents the normal action OF the SAIL
va upon the starch. In this way sugar
prese rVes sweet sauces, confectionery,
ice cream, cakes and other sweets, are
in the highest degree conducive TO salt
vary INDIGESTION. The conse-
quences of salivaTy indigestion are: Acid
lamentations, heartburn, stomach ana
intestinal collie, dilatation of the stomach,
catarrh of the stomach and many evil et-
fects arising from these conditions.
The remedy for salivary indigestion con
sists In prohibiting sweets. ices and soft
foods. and requiring patients 20 masu-
cate thoroughly every particle or 1000
swallowed. In many cases II Is wen 10
aid the process of salivary digestion by
exposing the cereal food substances TO
the Pre- longed action of heat, thereby
converting the starch INTO deXtrn, rem
derine II more readily soluble, and hence
more readily acted upon by the saliva.
Granola and Zwieback are invaluable ar
ticles of food for use in cases OF TINS sort
The malt preparations are uS@tul as pal
latives I'm some cases. but 1t should be re-
membered that IL is wrong 10 become
dependent upon any artificial digestive
Medicine