Garlic and Onion use after childbirth, continued discussion

[Guest guest]

Hello Ysha,

 

How about TriHealth...

 

http://www.trihealthayurveda.com

 

xo

Patti

 

Patti Garland

Ayurvedic Chef and LifeStyle Coach

Bliss Kitchen

http://www.BlissKitchen.com

(760) 902-7020

 

 

 

On Oct 4, 2007, at 10:52 PM, Ysha Oakes wrote:

 

We take concern also for absence of heavy metal

tested herbals and do not know any company I can depend on with tested

clean rishtams - anyone know access in the U States for these?)

 

 

 

 

[Guest guest]

GB - YOu might be interested to hear this discussion:

 

I also was taught this avoidance of onions and garlic for clients. I

was passing it on in company of A woman vaidya from Nepal; her

specialty was postpartum, it turned out. She explained to me and the

class that taking the fresh garlic, mincing and sauteing gently in

ghee or sesame oil until golden brown removes the undue

rajasic/restlessness from undercooked or raw garlic, and that it is

actually a very important postpartum medicine for many reasons. It is

grounding (Mom has just bridged the worlds and vata is very high), it

supports digestion (her digestive fires get " blown out " with labor and

delivery - or surgery); it is galactagogue, enhancing milk production;

it is as we know also very supportive for immune protection

(antibiotic, antiparasitic, antifungal) and heart health, to name a

few virtues. It gives strength to the pelvic region, a very good

thing at this time to support rejuvenation. She is in no condition to

be interested in sex and has just done the most dramatic release of

energy, substance and fluids possible through the sexual organs

creating great fatigue. So the concern in some spiritual traditions

to protect one from the aphrodesiac influences is not an issue in any

way to be concerned about.

 

No one has explained to me yet if the western tradition of roasting

garlic (whole bulbs, broiled or baked in the oven with oil) is also

acceptable, but my guess is the answer is yes. A student of mine

years ago always cooked both garlic and onions for her postpartum

clients - long and slow until becoming sweet, and never any problems

for mom or baby. My clients do very well with the garlic.

Carmelizing sounds delicious, Todd!

 

Ref the basmati rice discussion, we find the mothers do better usually

with the hulled/white at this time, cooked extra mushy, extra ghee,

extra spicy the first few days in a thin konji(ginger, pippali,

pepper, chitrak, clove, etc) and extra sweet (iron rich sugar).

Gradually adding other things to the diet.

 

Ref the meat based diet after birth, We have some mothers using a

chicken or fish soup, but most of them are willing to be vegetarian

for 2 weeks or more, and learn some new tricks that work for them. And

for most meat eaters, this is a big blessing. Those who eat red meat

usually follow old habits and are very constipated. Some of them do

not handle the legumes or much dairy well though. Todd's soups follow

the Chinese style of postpartum preparations, best I know, which are

fine for some as long as it isn't hot weather I've found. Probably

particularly good in the deeper cold climates.

 

THe Sikh (as you probably know), the Chinese, and Ayurvedic traditions

seem to be most intact for healthy postpartum rejuvenation from what

I've seen.

 

Warm Regards;

Ysha

Postpartum AyurDoula

www.sacredwindow.com

www.perinatalayurveda

 

> If your wife is breastfeeding or trying to breast feed, then she

> should not be eating onions or garlic.

[Guest guest]

Ysha

 

This is good to know. I did not know this before.

 

Thanks

GB

 

____________________

She explained to me and the

class that taking the fresh garlic, mincing and sauteing gently in

ghee or sesame oil until golden brown removes the undue

rajasic/restlessness from undercooked or raw garlic, and that it is

actually a very important postpartum medicine for many reasons.

[Guest guest]

>

> I also was taught this avoidance of onions and garlic for clients. I

> was passing it on in company of A woman vaidya from Nepal; her

> specialty was postpartum, it turned out. She explained to me and the

> class that taking the fresh garlic, mincing and sauteing gently in

> ghee or sesame oil until golden brown removes the undue

> rajasic/restlessness from undercooked or raw garlic, and that it is

> actually a very important postpartum medicine for many reasons.

 

hi Ysha

 

the ayurvedic text on obstetrics and pediatrics called the Kashyapa

samhita has an extensive treatise on the benefits of garlic, and its

contraindications

 

>

>

> Ref the basmati rice discussion, we find the mothers do better usually

> with the hulled/white at this time, cooked extra mushy, extra ghee,

> extra spicy the first few days in a thin konji(ginger, pippali,

> pepper, chitrak, clove, etc) and extra sweet (iron rich sugar).

> Gradually adding other things to the diet.

 

of course all rice is hulled - its indigestible otherwise

 

it might be interesting for you to contemplate however, that if the

modern rice mill was only developed in the mid-1800s, what have

Indians been eating for rice over the last several thousand years?

its not been milled white rice - that is for sure!

 

while white rice is easy to digest, and is helpful for weak

digestion, it should not be relied upon as the staple because it will

eventually promote nutrient deficiencies

 

>

> Ref the meat based diet after birth, We have some mothers using a

> chicken or fish soup, but most of them are willing to be vegetarian

> for 2 weeks or more, and learn some new tricks that work for them. And

> for most meat eaters, this is a big blessing. Those who eat red meat

> usually follow old habits and are very constipated. Some of them do

> not handle the legumes or much dairy well though. Todd's soups follow

> the Chinese style of postpartum preparations, best I know, which are

> fine for some as long as it isn't hot weather I've found. Probably

> particularly good in the deeper cold climates.

 

if you refer to khila-sthanam of the Kashyapa samhita specific

dietary measures are given after labor

immediately after birth light and easily digestible foods are given

such as rice gruel mixed with various dipana herbs like pippali and

ginger

 

following this, a preparation of kulattha (horse gram) mixed with

fat, salty and sour herbs is given along with meat-soup and

vegetables such as kushmanda (winter melon) and mulaka (radish),

fried in ghee

 

as you can see, it is very clear that Ayurveda recommends meat soups

in pregnancy and post-parturition

this has nothing to do with climate or temperature or anything, but

just a simple consideration of what is required and what works best

 

later in the 24th chapter of the khila-sthanam (7), the Kashyapa

samhita states that:

 

" To the woman during labor meat is the said to be the best. During

pregnancy and to the children meat with soup is the best "

 

sholkas 9 through 18 continue with the general properties of meat

soup for the woman, indicated for vata and pitta, prepared with salt,

cumin, hing, fat and milk

for kapha, the Kashyapa samhita recommends grilled meats (i.e. on a

stick, over burning embers)

 

i hope this clears up any misunderstandings - meat broths are not

just Chinese, but are very much used in Ayurveda, not just in

obstetrics and pediatrics but for general health and in the treatment

of many different disorders

 

there is so much in the authentic texts that challenges the

prevailing notions of dietary therapies of modern Ayurveda in India

and abroad

 

the belief around garlic is only a tiny example

 

best...

 

Caldecott, Dip. Cl.H, RH(AHG)

Ayurvedic practitioner, Medical Herbalist

203 - 1750 East 10th Ave

Vancouver, BC V5N 5K4 CANADA

web: http//:www.toddcaldecott.com

email: todd

tel: (1)778.896.8894

fax: (1)866.703.2792

[Guest guest]

>> Ref the basmati rice discussion, we find the mothers do better

>> usually

>> with the hulled/white at this time, cooked extra mushy, extra ghee,

>> extra spicy the first few days in a thin konji(ginger, pippali,

>> pepper, chitrak, clove, etc) and extra sweet (iron rich sugar).

>> Gradually adding other things to the diet.

>

> of course all rice is hulled - its indigestible otherwise

>

> it might be interesting for you to contemplate however, that if the

> modern rice mill was only developed in the mid-1800s, what have

> Indians been eating for rice over the last several thousand years?

> its not been milled white rice - that is for sure!

>

> while white rice is easy to digest, and is helpful for weak

> digestion, it should not be relied upon as the staple because it

> will eventually promote nutrient deficiencies

 

 

and just to add, consider that a peya (rice gruel) made from brown or

partially milled rice is much more nutritious than a white rice

broth, providing important electrolytes and a broad range of minerals

for the new mom and to help her recuperate from her marathon journey

 

light, nutritious, fatty, digestible and warming - enkindling agni

and nourishing rasa

 

Caldecott, Dip. Cl.H, RH(AHG)

Ayurvedic practitioner, Medical Herbalist

203 - 1750 East 10th Ave

Vancouver, BC V5N 5K4 CANADA

web: http//:www.toddcaldecott.com

email: todd

tel: (1)778.896.8894

fax: (1)866.703.2792

[Guest guest]

Hi Ysha,

 

Many years ago, I worked at an Ayurvedic spa in Pacific Palisades,

Ca. And the Vaidya's would have me make milk tonics with roasted

garlic. They would make it stovetop in a pan with some water. I was

used to baking garlic, and they said that was perfectly acceptable. I

find it's an easy and foolproof way to make it.

 

Be happy,

Patti

--

Patti Garland

Ayurvedic Chef and LifeStyle Coach

Bliss Kitchen

http://www.BlissKitchen.com

(760) 902-7020

 

__________________________

No one has explained to me yet if the western tradition of roasting

garlic (whole bulbs, broiled or baked in the oven with oil) is also

acceptable, but my guess is the answer is yes.