This section is from the book "The Home Hand-Book of Domestic Hygiene and Rational Medicine. Volume 2.", by J. H. Kellogg, M.D.. Also available from Amazon: The Home Hand-Book of Domestic Hygiene and Rational Medicine, Volume 2.
Same as in simple dyspepsia, exaggerated; particularly heart-burn; regurgitation of very sour liquid from the stomach; sour eructations; tongue coated white, usually fissured transversely, flabby, and showing marks of teeth at the edges; sour taste in moutht causing rapid decay of the teeth; grinding of teeth at night; bowels loose or constipated; reddish sediment in urine; usually pain at pit of stomach, and soreness on pressure.
Patients suffering with this form of dyspepsia are usually very thin and bloodless. Occasionally, however, we meet a case of the opposite kind, in which there is an abundance of tissue, though of a loose, flabby texture. Starchy food, sugar, fruits, and especially vegetables of all kinds, cause great increase of acidity and heart-bum. In some cases, even bread and all sorts of preparations from grains will disagree. Sugar, or any food containing it, will give rise to great distress. A meal consisting of animal food almost entirely, may be digested without difficulty, though milk frequently sours.
Same as those of slow digestion, with which it usually begins. The digestion being very slow, portions of fermenting food remain in the stomach from one meal to another, so that acidity becomes habitual. Women usually suffer from acidity more than men.
Acid dyspepsia is aggravated by the use of starchy foods and those containing sugar. Vegetables must be discarded for a time. Sugar and all articles containing it must be wholly discarded. The idea many people have that sugar neutralizes acids, is quite a mistake. The grains can be taken better than starchy vegetables, such as potatoes. Often fermented bread cannot be eaten without distress. Aerated bread, or light unleavened bread in the form of rolls, crisps, or crackers, is much preferable. Toasting until crisp and slightly brown renders bread much less likely to sour. Fermented bread should never be eaten until it is a day or two old. The measures suggested for the relief of acidity must be adopted, together with the same measures of treatment recommended for simple dyspepsia.