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Seemingly miraculous cure for morning sickness

post #1 of 24
Thread Starter 
Ok, I was reading the student midwife thread and I decided that everyone needs to look into this possible help for morning sickness.

In the throes of horrible morning sickness extending into the 7th month of my last pregnancy, my wise midwife suggested an old folk remedy -- adding about 1 tsp of apple cider vinegar to every 8 oz of water, and sipping throughout the day and night. The effects were miraculous!!! Even my midwife was astonished -- no one had ever really followed through with this before in her practice.

SO I had to figure out what was going on.

My first thought was that the vineger "cut" the constant mucus I was swallowing, making my tummy calmer. Then I thought about the rage in holistic medicine about balancing the pH of our bodies. These could both be factors.

But when researching the practice of people adding vinegar to their water I realized that morning sickness may be caused by the fact that in our modern diet we drink too much water and eat sterile food!

Remember in Little House on the Prairie when Laura and Pa were surpised by the ginger water sent by Ma? It contained ginger and vinegar, and was extremely refreshing. Laura says there that drinking plain water when one is very thirsty would make one sick, but with ginger water one can drink all one wants.

OK. People began putting vinegar in their drinking water in the 1800's because it was more convenient than waiting for beverages to ferment. Or because they didn't have any whey on hand, which was also added to drinking water. So the precurser to vinegar water was beverages containing naturally occuring enzymes and yeasts that were the result of fermentation. We're not talking alcohol here. We're talking kombucha, real honest to goodness fermented ginger ale, and much more. Every indiginous culture has drank fermented beverages which are sometimes carbonated and always very soothing to the belly and improve digestion.

In the early 1900's the beverage industry exploded with lab-created carbonic beverages -- SODA POP. We like carbonation!

The problem with today's diet is that it is sterile and full of processed foods "cooked" in a laboratory. And then we wash it all down with a lot of sterilized, often chlorinated water. No wonder so much of the population suffers from digestive issues!

Even if a women eat only whole foods, she is very likely getting little in the way of enzymes and good bacteria/probiotics unless she eats lots of yogurt and supplements with pro-biotics.

Do you know a woman with bad morning sickness? At least suggest vinegar water, at most suggest she begin making fermented beverages and femented veggies, and switch to organic raw milk which is the best natural source of b6 and contains lots of enzymes. Delicious fermented beverages such as Kombucha are now available in the health food stores.

I'm pregnant again and will be treating my morning sickness this way. We make our own kombucha and it is delicious.

So far I've gotten a lot of info from the Weston Price Foundation and a the great (cook)book Nourishing Traditions by Sally Fallon. I will not site studies here because both the foundation (there is a website) and the book do so with great detail. I hope this info can help a woman who is suffering the way I once suffered.
post #2 of 24
hmm... very interesting... will be relaying this to my midwife, who also happens to be pregnant and due with her first three weeks after ours and is in the throes (no homophonic pun intended) of hyperemesis...

off to find my apple cider vinegar...

~claudia
post #3 of 24
Good advice, but blech. I can't do it. I gag at the sight of any kind of vinegar.
post #4 of 24
I'll have to try that next time around.
post #5 of 24
thanks for that info!
post #6 of 24
VERY interesting!...will have to check around and see if I can find out more.

Thanks a bunch!... Joyce in the mts.
post #7 of 24
since plain water tastes absolutely disgusting to me right now, i tried this yesterday and it was yum! it's just 1 tsp in a bigger glass of water so it's the right amount for me. don't know if it's helping with the morning sickness aspect as i'm mostly past it now at 15 weeks. but i did share with my midwife. will update if she tries it.

~claudia
post #8 of 24
cool. I can beleive it, vinegar is good for lots of stuff.
I used to have to take Alacer Emergen-C packets towards the end of my pregnancy. I literally couldn't stomach the thought of drinking plain water, and my body was craving minerals really bad towards the end.

There is also drinking ginger beer, or eating those little ginger candies from teh chinese market.


I have also heard that if you keep your protein intake up it will curb nausea.
post #9 of 24
I never had morning sickness problems but the heartburn was horrible! NOTHING would work. Has the apple cider vinegar helped with this too?
post #10 of 24
For those who don't like vinegar, Kombucha is MUCH milder, and can be brewed as acidic or as sweet as you want. It contains the beneficial organisms even if you don't brew it until it's mouth-puckering sour.

Which reminds me, my poor kombucha "mushroom" (symbiotic colony of bacteria and yeast) is sadly negelcted on my pantry shelf right now...

Kathryn
post #11 of 24
Great tip... I wil try this with my next babe. For those of you Kombucha fans, where did you get the start for the stuff you make at home. I have been buying it at health food stores already made, but would really like to make my own. Thanks for any info.

Tomi
post #12 of 24
What are your thoughts on starting Kombucha during pregnancy/nursing?
I have made it for my family, but have been reluctant to take it because of it's detoxifying effects. Since I've never done a detox before, starting while pregnant and or nursing doesn't seem like a wise idea since all that's stored in my body surely will have an effect on baby, right?

I know many people who drink kombucha while pregnant and nursing, but they started it before childbearing and their bodies had time to get used to it before babies came into the picture. I've been pregnant or nursing or both for over 4 years now and have been wanting to try it for a long time. DS is down to nursing once a day for just a few minutes so I've been planning to get a mushroom again and make some. But now there's a possiblitly that I could be pregnant so I'm waiting to find out before I start.

Any thoughts on this??
post #13 of 24
Tomi, as long as the Kombucha you are buying is NOT pasteurized and has the live Kombucha cultures, you can use it as a starter, and it will grow a "mushroom" (symbiotic colony of bacteria and yeast) disc on top of it as it brews.

To make one gallon of your own Kombucha drink, you will need a wide mouth glass jug (please do not use plastic or ceramic, it can leach harmful stuff into the kombucha!) You can often buy suitable ones at Wal-Mart with the food storage supplies (I know, I hate shopping there... but there's nowhere else in my town that has nice kombucha-size glass jars!) Some people use a gallon pickle jar. Paper towel or very clean cotton cloth to cover the mouth, rubber band or elastic to hold the cloth cover on the jar. Black and green tea bags, sugar, and 1-2 cups starter. (Don't use honey to make kombucha. White sugar actually works very well, believe it or not, while brown sugar can give the brew a funky flavor that not everyone cares for. The sugar is there to feed the bacteria and yeast, and they convert it into healthy stuff.)

Boil one quart water. Put in 4-5 bags black tea. Let sit for one minute, than add 4-5 bags green tea. Let the tea steep for 5 minutes, then take out the green tea bags. Take the black tea bags out after 10 minutes total steeping time. Add 1 cup sugar, stir until dissolved. Pour the tea concentrate into your brewing jar, add cool filtered water until the jar is almost full, but LEAVE ROOM for your starter (and in future batches, you will also need room for your "mushroom" thingy). Check to make sure the tea is no warmer than room temperature. Too hot will KILL your starter. If it's too warm, cover it and let it stand until a suitable temp has been reached. Add starter, cover with a cloth and DO NOT DISTURB for at least 5-7 days. At the one week point, take a taste. It should taste tangy, slightly sour, and have a flavor that is similar to apple cider, but different. It will probably still be pretty sweet at this point, and it should have at least a thin film of stuff floating. This will become your "mushroom" for helping start the next batch. The longer you let it set, the more tart it will be, but the more active cultures it will have. The key is to find the balance of benefits and drinkability. It may take a few batches until you find the balance that works right for you. Once your first batch is ready, pour it out into glass jars for storage, reserving some liquid for starter to be added along with the "mushroom" pancake looking thingy to the next batch.

In my kitchen, Kombucha is ready to drink after about 10-12 days depending on how hot it is. It brews faster in summer because of the warm weather.

momma2annabelle, I think it's fine to drink kombucha whenever! Just use common sense, good judgement, and listen to your body. Start off slow, with a few ounces and see how it makes you feel. Make sure you are drinking plenty of water of course. If a few ounces sits well, and you want to drink some more, go for it. If it doesn't seem to do well for you, then listen to your body and wait. My kids actually really like it. I wouldn't recommend drinking a whole quart of it everyday, the most I ever drink is about 12 oz. total spread out through the day.

Kathryn
post #14 of 24
I'll have to try that with my next pregnancy. I've always craved vinegar when pregnant but hadn't thought about putting it in water.
post #15 of 24
After reading your description of Kombucha I realized it was something my mom had us drink when I was growing up.I never really liked the fizzy feeling though, I'm sure when I am in the throws of desperation ( and I have been with all three) I will be willing to try anything out.
post #16 of 24
KittyKat,

Have you found any good info on the detoxing effects of kombucha? That's what I'm concerned about. I know that detoxing while nursing (and pregnant too?) is a big no-no because all the stuff your body is getting rid of goes into the breastmilk. So far I have not been able to find any reliable information on how much of a detoxifier kombucha actually is.
post #17 of 24
I am not sure it's really been studied exactly how "detoxifying" kombucha is.

I view it more as a probiotic with the active cultures... I think it also depends on each individual's system how it affects them. I didn't experience a big "detox" effect when I started drinking it, just a little at a time. I have heard of others who DID experience some "detox" symptoms on it. That's why I said my advice would be to try it, starting out slow, and see how it goes for you.

Kathryn
post #18 of 24
On the vinegar thing; I had a real craving for salt and vinegar crisps at the beginning of this pregnancy and they really did take the edge off my nausea especially driving home after evening classes.
I thought it was the saltiness that did it but now I'm thinking about it just salted crisps didn't have the same effect.

Now at nearly 20 weeks I don't fancy crisps at all - salt and vinegar or not!
post #19 of 24
We drink apple cider vinegar in water during the winter months to prevent colds & flu. It really is a simple old fashion rememdy that works and is very inexpensive! It makes sense that it would work for morning sickness too, I can't believe I never thought of it when I was suffering with extream nausea in the early months of pregnancy.
post #20 of 24
For heartburn try Virgil's Rootbeer. Works like a charm.

mv
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