This section is from the book "Practical Dietetics With Special Reference To Diet In Disease", by William Gilman Thompson. Also available from Amazon: Practical Dietetics with Special Reference to Diet in Disease.
This often occurs in nervous women, and is especially annoying at night.
Avoid particularly all sweets and amylaceous food. Take no fluid with meals. Drink hot water, half a pint before meals, and again two hours after. Do not eat vegetables and meat at the same meal. Try cream instead of milk in coffee, and saccharin instead of sugar. Avoid tea and alcohol, especially malt liquors and effervescing water, with meals.
The diet should consist largely of rare finely minced or scraped beef (one hundred grammes, or three and a quarter ounces, is ample), with two slices of stale bread or toast, or a few crackers with a little butter (thirty grammes). Later the patient may partake of the lighter fresh vegetables and subacid fruits. Milk may be useful, with 10 grains of sodium bicarbonate to the tumblerful. Vegetables should be thoroughly cooked and mashed or made into purees. Fruit must be stewed or, in the case of apples, baked. Alkaline Vichy may be drunk.
A few weeks' course of such a diet faithfully adhered to often results in cure.
Avoid tea, coffee, much alcohol, tobacco, stimulating food of all sorts, condiments and pickles, and do not overeat. Eat slowly. Avoid eating when fatigued or worried. Take one or two extra meals a day, if necessary, especially a light one before retiring, to promote sleep. (See Insomnia).
In the main, vegetable food will be better borne than proteids, unless flatulency is annoying.
Take three meals per diem, and freshly cooked meat should be included in two of them. Beef, mutton, and poultry are recommended. Meat broths and soups, stale bread, toast, or crackers. All meats should be tender and simply cooked.
In purely atonic dyspepsia, with loss of tone in the muscular wall of the stomach and sluggish secretion, a diet which is too bland and tasteless fails to stimulate the stomach sufficiently, and it is better to offer a reasonable variety and a moderate use of condiments.
A certain class of dyspeptics are always abnormally hungry, for hunger is a general sense, due to the needs of the tissues rather than to the purely local condition of the stomach. Suffering from indigestion, they fail to assimilate food properly, become hungry again soon after meals, and do not obtain the full nutritive value of what they do eat. They therefore overeat or eat between meals, and do not give the stomach sufficient time for rest. They must be taught to restrain the appetite and to stop eating short of satiety to prevent overloading the stomach, and a sufficiently long period should intervene between meals for the thorough digestion of the food. These patients sometimes have hyperacidity.
Anaemic patients require abundant nitrogenous food, and well-seasoned, stimulating meat broths are recommended. Such patients may take an extra luncheon or two between the regular meals and before retiring. (See Anaemia, p. 494).