Page:Food and cookery for the sick and convalescent.djvu/353

Rh greatly delays the passing on of the food into the duodenum by retarding the opening of the pyloric end of the stomach.

A delay of food in the stomach favors the development of bacteria, also causing acid fermentation. It is wise to restrict albuminous food by cutting down the quantity of meat. A diet composed largely of meat produces an excess of acid in the gastric juice.

Introduce milk into the dietary, which, being without extractives, calls forth the least gastric juice of all proteid food. Eggs are likewise desirable. It is well to increase the fat in the form of butter, cream, and olive oil. Begin by taking one-fourth cup of cream daily, and make a gradual increase until one-half cup is consumed. Fats seem to restrain the flow of gastric juice even in the presence of other foods. The amounts of carbohydrate food may be slightly increased, and some of the various malt preparations may be used to advantage. Hot water, as well as diluting the contents of the stomach, increases the frequency and the vigor of its muscular movements, therefore its use is advised. Warmth always tends to stimulate the opening of the pyloric. Where expense is not considered alkaline waters taken with meals prove beneficial.

Restrict the use of foods that increase the acidity of the urine, namely,—spinach, rhubarb, water-cress, sorrel, tea, coffee, etc. Foods containing oxalic acid under ordinary conditions produce no harmful results, as so large an amount of the acid is unabsorbed, while if hyper-acidity of the stomach is present this acid is so well absorbed that it leads to trouble.

It is a common practice to take magnesia to neutralize an acid condition of the stomach, but such a treatment is not to be recommended.