Garbhini chardi (Pregnancy nausea) and its management in Ayurveda
Pregnancy is a quite significant time in a woman’s life. Due to the rising living and parental costs in the 21st century, people are choosing small, healthy families rather than big families. In today’s life, it is very critical to maintain a healthy lifestyle to have a healthy baby. As per ancient Ayurveda literature, Garbhini chardi is one of the Vyatka garbha lakshanas (pregnancy signs) and is associated with vomiting during pregnancy. "Morning sickness" is a phrase for nausea and vomiting that occurs during pregnancy. Emesis gravidarum is another name for it. Mild gastrointestinal discomfort, along with a loss of taste, weariness, headache, and dizziness, are common side effects. According to a 2013 study, pregnant women vomit in the first few days of their pregnancy. It commonly occurs in the first three months of pregnancy and only rarely lasts longer than six months. If the vomiting continues for an extended period of time, it is known as Hyperemesis Gravidarum, which necessitates rapid medical intervention.
Ayurveda management of Garbhini Chardi:
It can be treated by providing the things that a pregnant woman desires. This treatment strategy can be subdivided into the below-mentioned types:
- The following are the remedies for Garbhini chardi, according to Samhitas. Bhoonimba
- (Andrographis paniculata) kalka (paste) is mixed with sugar in equal quantities and is given to pregnant women.
- Sugar and Dhanyaka along with Tandulodaka (rice water) paste are also used.
- Bilva phala majja (powdered fruit pith of Aegle Marmelos) with approx. 40 ml of lajambu (parched rice soaked in water) can be consumed.
- Most of the time, morning sickness can be cured by mood diversion as well. In a few pregnant women, by altering the line of food, this complaint is reduced.
According to some studies, vomiting in pregnancy can be stratified into 2 types:
- Emesis gravidarum (Morning Sickness)
- It usually lasts for 12–14 weeks of pregnancy.
- Clear and a small amount of vomitus discharged.
- Limited activity and increasing the amount of resting time are known to have a soothing effect on the patient.
- Consuming dry biscuits or toast.
- Lajambu: The main ingredient is laja (parched rice), which has deepana and balya characteristics and pacifies Pitta and Kapha. It also has vitamin B complex nutritional benefits (laja is soaked in water for 4-5 hours and then eaten with a little sugar according to taste).
- Bilva phala majja (powdered fruit pith of Aegle marmelos) helps the fetus by minimizing nutritional insufficiency.
- To stop vomiting, offer a pregnant woman coconut milk with a pinch of cardamom powder and a little sugar.
This type of vomiting is very critical, can severely affect the health of the woman, and can hamper her daily activities. Approximately 0.3-2% of pregnant women are reported to be affected by it. Back in the day, this accounts for a majority of child death during pregnancy however with modern care it is no longer the case. Some clinicians suggest an abortion if the symptoms are critical.
Symptoms: Limited daily activities, no severe dehydration or starvation, vomiting through the entire day. A few of the late symptoms associated are constipation, severe vomiting, and symptoms of dehydration.
- Consume high protein content food
- Eating crackers in the morning are reported to ease the symptoms
- Consume coconut water in the morning
- Lemon is an instant remedy for vomiting. Smelling lemons in the morning is known to subside the feeling of vomiting
- Include some herbal tea such as ginger tea, tulsi tea, chamomile tea etc.
- Mix two drops of rose water in a cup of milk and boil it. Drinking this milk is reported to eliminate nausea. Adding a teaspoon of ghee and drinking at bedtime have more strong effects.
- Kustumbari kalka(paste) i.e( coriandrum sativum) have deepana, pachana and tridoshara properties. Hence paste of Dhanyaka(coriandrum sativum) decrease excess vomiting in pregnancy