Homemade Electrolyte and REhydration Solution and first foods

[Guest guest]

Ysha, your extensive knowledge is always so amazing to me. I have even read

about Shatavari in western conventional lactation circles as being effective and

not many things are, or proven so. I believe it is also called asparagus root?

Usually one breast always makes double what the other one makes and it's usually

the right breast. Interesting what you say about our male half. One side usually

lets down sooner, or stronger too and it's not always the one that makes the

most.

 

Vicky York, CPD, IBCLC

Postpartum Care Services

Portland, OR

 

www.vickyyorkdoula.com

references: www.ikarma.com/user/vmyork

 

 

 

Vicky

 

 

[Guest guest]

Hello Ms. Ysha,

 

I would prefer fresh juice against the bottled juices. Ancient texts also

advise against using the stale food. Any food that is kept overnight

becomes stale. There are many modern methods to preserve the food such as

pasteurization, canning, removing the air, etc. Modern preservation focuses

on preventing the bacteria and other organisms growing in the food. I feel

that in spite of preventing organisms to infect the food, ‘time’ itself

could be having some effect on the food. It is possible that just keeping

the food for some days may lead to losing its nutritional value. It also

may bring on many undesirable changes, who knows?

 

 

Cooking the juice seems to be safer than using it raw as it will be easy to

digest. Your observation that cooked juice is more grounding in mothers is

indeed valuable. There are many traditions in India when they start the

first food to the baby, as you have said, rice and milk and/or moong dal

soup other than fruit juice. Our practice is to start the water from

boiling rice about 30 ml for one week, water from rice + dal for one week

and over next one month go on to thicker rice +dal, increasing as tolerated.

 

Dr. Thite

www.ayurvedicrx.com

 

 

 

[Guest guest]

Hello Ms. Ysha

 

>

Some points that you have raised,

 

>Which sometimes makes food more digestible, such as with miso, or pickles.

 

 

 

Very true. Some foods or even medicines are prepared with the help of

natural fermentation and if used judiciously they can prove to be

useful. Alcoholic

fermentation is also an example. In these methods, effect of ‘time‘ is used

to our advantage.

 

 

 

> cooking kills the enzymes. I can only explain the value of freshly cooked,

in terms of the life force thing, and the warmth. What else?

 

 

 

It may be true that we lose some nutrients by cooking the juice, but since

cooked juice becomes easier to digest, it can be used in those with weak

agni. Fresh juice is okay if your agni is good.

 

 

 

> As rice swells to receive more water, to just give rice water or mung

water,

 

 

 

I do avoid bottled chutneys which are hot and sour, especially in those who

have excess, pitta. I avoid Jams and premade breads in people with excess

kapha and weak agni. However, there is again the concept of *satyma*. (*

satmya* means - if you are using something for a long time, you become used

to it and hence it is no longer harmful) E.g., for those who are used to

eat only premade bread since childhood, it is *satmya* for them

 

 

 

According to ancient texts, baby should be given only breast milk for first

1 year. My teacher Vd Ms. Durga Paranjape has explained that baby can be

introduced with fruit juice after 6 months and can be started with other

food from 8 months to 1 year.

 

 

 

To start the baby with rice water, following method is generally used: Two

small spoons (about 10 grams) of rice grains + about 250 ml of water. Boil

this on low flame until rice is fully cooked and you can spoon out the

water. You may add ghee after 3-7 days of peya (the above recipe) and in

the next weeks add salt. Care should be taken while using salt, do not feed

milk immediately before or after. Later, after a month or so, other herbs

such as jeera, haldi, and shunthi etc are used.

 

 

 

Some herbs can be used by boiling them in the milk e.g. vidanga, pippali,

etc.

 

 

 

Vidanga, shunthi, ativisha, can be used according to agni and other aspects.

(jeera increases agni and is mild, haldi helps reduce kapha and cleanses

blood, vidanga kills krimis, etc.).

 

 

 

All the herbs have unique of combination of Gunas, and should be used

according to individual conditions. For details, please read the article

http://www.ayurvedicrx.com/Article%20Vimshati%20Gunas.htm )

 

 

Dr. Thite

www.ayruvedicrx.com

 

 

 

[Guest guest]

Hello Ms. Ysha,

 

Shunthi is dry ginger. Vidanga is used with any dairy milk. The usual

practice is as follows: About 5-10 seeds of vidanga + cup of cow's milk +

a cup of water and boil this mixture until the water evaporates.

 

>mothers are not rejuvenating after childbirth, it is not easy to accomplish

 

Vd paranjape has mentioned exactly this same problem in her book when she

goes on to recommend starting foods other than breast milk to babies smaller

than 1 year. I know only of couple of ladies who were able to feed their

babies for 1 year on only breast milk.

 

Dr. Thite

www.ayurvedicrx.com

 

 

 

[Guest guest]

Dear Ms. Ysha,

 

Taste is not that bad if vidanga seeds are used, . However, you can try

using powder (but in less quantity) instead of vidanga seeds. And yes, you

can always add some sugar.

 

Dr. Thite