Saturday, 19 November 2016

Curd in Pregnancy

(From "Jeevani - Ayurveda" by Dr. P.L.T.Girija )

(The pregnancy care and the childbirth procedures in Ayurveda are highly sophisticated.The masaanumaasam or the recommendations through the nine months of pregnancy are detailed.)

Women should restrict the use of curd, particularly during pregnancy. Many pregnant women indulge in excessive and indiscriminate consumption of curd. This leads to many problems. 

Curd is heating (hot in efficacy) and possesses the quality of enhancing bleeding and triggering bleeding diseases (rakta pitta). This is also why excessive use of curd leads to heavy menstruation in women. [However, curd is recommended for women who do not bleed at all during menstruation.]

For this very reason the use of curd should not be encouraged during pregnancy, as it may lead to premature bleeding. Curd also has the property of causing swelling (oedema). Therefore, consumption of curd during pregnancy leads to excessive retention of fluid in the body.

Women who consume large quantities of curd, sour fruits and sour food during pregnancy often give birth to infants with skin diseases, respiratory ailments and diseases caused by the aggravation of Kapha.

Mixing curd with fruit is also an unhealthy practice. It is perhaps these sorts of practices which have led to an unprecedented increase in various types of skin diseases and allergies in infants and children these days. A mother, whose newborn child had a skin disease, described her diet during pregnancy as – curd in large quantities, orange juice and tamarind for chewing.

Consumption of curd can also lead to anaemia and so it is not desirable during pregnancy. Regular consumption of curd results in cold, cough, respiratory problems, fevers and all such conditions associated with an aggravation of Kapha and Pitta. It also leads to constipation. Therefore, it is advisable to avoid consumption of curd during pregnancy.

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