Evening star. [volume] (Washington, D.C.) 1854-1972, 1895-03-16
CAUSES OF INDIGESTION,
A Discussion OF Varieties of Food and
Their Uses.

From Modern Medicine
During the half or three-quarters of an
hour which interveres between the swal-
lowing of the food ard 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.
If the food has been thoroughly masti-
Gated. SO that it is-Sreken up into fine
particles, thus also insurlng an admixture
of an abundSnt quantity of saliva, the
great share OF the; starch elements of the
food will be rendered Soluble by conversion
into dextrin. even if not completely con-
verified into sugar, thus setting free the
heterogeneous elements which may be acted
upon by the gastric trriee in their turn.
1t must not be forgotten, Also that the
saliva is a most active peptosen; that is
the presence of the saliva in the stomach
glandular activity, on the part of the
stomach whereby an active and abundant
supply of gastric juice is produced.
Another cause of salivary indigestion
which we SHOULD mention is the abundant
use of sweets. In order that the saliva
shall exercise Its properties efficiently, It
is necessary that 1t should act in suit
able medium. temperature of 100 de-
groeS and alkaline or neutral reaction
are necessary for prompt and vigorous
action on the part of the saliva upon the
farinaceous elements of food. a low tenn
perature hinders this action, and acidty
stops it altogether. The presence of
large amount of sugar also binders the
action of the saliva.
1t is thus evident that the copious drink
ing of cold water. or the taking of iced
foods in connection with meals, is a means
of producing salivary Indigestion. The
free use of strong acids, such vinegar,
in connection with cereal foods, is equally
Objectionable. Nothing could be more abb
ftly, t,tr ian,
with vegetable elements, as in pickles.
This is probably the reason why many
persons find themselves unable to use acid
fruits without fermentation. The acidity
may be sufficient to neutraize the action
of the saliva upon the starch.
Evidently it is not only physioogically
absurd to add sugar to farinaceouS foods,
since the starch, which composes one-half
the weight of these foods, Is all converted
into sugar in the process of digestion, but
the practice is also highly injurious, since it
prevents the normal action of the saliva up
en- the starch. In this way sugar preserves,
sweet sauces, confectionery, ice cream,
cakes and other sweets, are in the highest
degree conducive to salivary indigestion.
The consequences of Salivary indi-
gestion are: Acid lamentations. heart
burn. stomach and intestinal collie, dila-
| tation of the stomach, catarrh of the
stomach and many evil effects arising from
these conditions.
The remedy for salivary Indigestion con-
sists in prohibiting sweets, ices and soft
foods, and requiring patients to masticate
thoroughly every particle of food swal-
| lowed. In many cases it is well to aid the
process of salivary digestion by exposing
the cereal food substances to the prolonged
action of heat, thereby converting the
starch into dextrin, rendering it more
| readily soluble. and hence more readily
| acted upon by the saliva. Granola and
| zwieback are invaluable articles of food for
use in cases Of this sort The malt prep
arations are useful as palliatives in some
it is wrong to become dependent upon any
artificial digestive agent.