The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1895-04-12
LAUSES OF INDIGESTION.

Dnring the half or three-quarters of an
hour which intervenes between the swal-
lowing of the food and the production of
degree. of acidity sufficient to prevent
the action upon the starch through the ap-
pearance of free hydrochloric acid, very
active conversion is taking place. If the
food has been very thoroughly masticated,
so that it is broken up into fine particles,
thus also insuring an admixture of an
abundant quantity of saliva, the great
share of the starch elements of the food
will be rendered soluable by conversion in
to dextrin, even if not completely convert
ed into sugar, thus setting free the nitro
genious elements, which may be acted upon
by the gastric juice in their turn.
1t must not be forgotten, also that the
saliva is most active peptogen; that is,
the presence of the saliva in the stomach,
in connection with the food, stimulates
glandular activity on the part of the stom-
ach, whereby an active and abundant sup
ply of grattric 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 it should act in a suitable
medium. A temperature of 100 degrees
and an alkaline or neutral reaction are ne
cessary for prompt and vigorous action
on the part of the saliva upon the farina
ceous elements of food. A low tempera
ture hinders this action, and acidity stops
it altogether. The presence of large
amount of sugar also hinders 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 as vinegar,
in connection with cereal foods, is equal
ly Objectionable. Nothing could be more
absurd than the combination of strong
acids with vegetable elements, as in pick
les. This is probably the reason why so
many persons find themselves unable to
use acid fruits without fermentation, The
acidity may be sufficient to neutralize the
action of the saliva upon the starch.
Evidently it is not only physiologically
absurd to add sugar to faIinaceous 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
upon the starch. In this way sugar, pre-
serves, sweet sauces, confectionery, ice
cream, cakes and other sweets are III the
highest degree conductive to salivary in
digestion. The consequences of
salivary indigestion are: Acid fermenta-
ton, heartburn, stomach and intestinal
collie, dilatation of the stomacm, catarrh
of the stomach and many evil effects aris-
ing 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 prolong-
ed action of heat, thereby converting the
starch into dextrin, rendering it more
readily soluable, and hence more readily
acted upon by the saliva. Granola and
weiback are invaluable articles of food for
use in cases of this sort. The malt pre-
parations are useful as palliativas in some
cases, but it should be remembered that it
is wrong to become dependent upon any
artificial digestive agent.