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.
off to find my apple cider vinegar...
Visit Lily's site at www.caringbridge.org/visit/lilymathis1
Thanks a bunch!... Joyce in the mts.
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.
Missionary, birth-worker, midwifery student
Mama to DD (9yr), DS (3yr), & UC twin DDs (5yr)
Which reminds me, my poor kombucha "mushroom" (symbiotic colony of bacteria and yeast) is sadly negelcted on my pantry shelf right now...
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??
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.
me, herding 5 critters a cat and a dog. DS 11/01, DS 10/04, DD 2/06, DS 5/07 and DD 9/10
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.
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.
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!
Mom to two perfect kids surrogate to two sweetpotatos born 4.21.11
I love someone with ataxia telangiectasia http://www.atcp.org
Missionary, birth-worker, midwifery student
Mama to DD (9yr), DS (3yr), & UC twin DDs (5yr)
The problem seems to be two-fold. Things like ACV and kombucha seem to help by clearing congestion in the liver, and by improving digestion. Kombucha is safe in pregnancy, if you begin with tiny amounts and slowly work up. That assists your liver in dealing with wht you're eating, instead of detoxing. If you begin it before prregnancy, there is no issue with continuing. It would be highly beneficial for a woman with prior hyperemesis or morning sickness to begin consuming it 6 months or more before trying to concieve again, and building up to consuming at least 8 ounces a day over a long period. A slow increase will help avoid detox reactions.
Probiotics come in many edible forms, with kefir being an excellent source. When made right, one ounce of kefir can have over one trillion beneficial bacteria per ounce, compared to a probiotic pill that might contain a few million, possibly might not be alive, and costs many times more. Kefir is a lacto-fermented drink made of dairy, and tastes similar to yogurt. Lacto-ferrmented beet kvass, ginger ale, and similar drinks also have beneficial bacteria in them, but not in the same numbers as kefir.
Depletion of B12 also seems to play a large role in hyperemesis. Because pasturizing milk denatures the B12 and makes it unabsorbable by the body, raw milk provides an excellent source for B12. Kefired raw milk is a super nutrition food for mamas, because kefiring actually increases the amount of B12 in the milk.
In addition, unbalanced hormones seem to play a role. Estradoil (sp?) in paticular seems to contribute to the propensity to have hyperemesis. In addition, women with unbalanced thyroids seem to be more common.
If you'd like more information on it, you can join several lists or look at some of my blog postings. I'll include links below.
http://health.groups.yahoo.com/group/native-nursing/ This is the list I run called Native Nursing. It is for pregnancy, birth, and brestfeeding with a WAP/NT slant.
http://health.groups.yahoo.com/group/WAPHG/ This is a small WAP group dedicated to hyperemesis. Not currently very active, but some members can be a great source of knowledge.
http://krankedyann.blogspot.com/2005...revent-hg.html This is a post to my blog about what I do to avoid hyperemesis.
I hope this is a help to someone. Feel free to e-mail me or join the above lists if you'd like to talk more about it.
KerryAnn @ CookingTF dot com - Nutrient dense foods your kids will LOVE! Real Food Cooking School and Lactofermentation Classes now live! Use coupon code "CTF" for 20% off.
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