Preparing the birth canal

(Rather than pictures of birth canals, I am including photos of my happy baby on this post. :)

 

Here is the opening paragraph from my article titled "Good Health Begins in the Gut:"

The human gut, which to the best of our knowledge is sterile until birth, is designed to be populated with its first colonies of indigenous (beneficial) bacteria in the infant's first 20 days of life outside the womb. The primary mechanisms for this to take place are vaginal birth, during which the infant swallows bacteria and other microorganisms from the birth canal, and breastfeeding, which confers the mother’s unique microflora (microorganisms that inhabit our bodies in tremendous variety, also known simply as flora) to the baby through breast milk and skin-to-mouth contact. Babies who are born by Cesarean section do not receive this first important benefit, and those who are fed formula develop entirely different indigenous flora. Infants that experience neither vaginal birth nor breastfeeding, or whose mothers pass unhealthy microflora on to them, are therefore at a great disadvantage. 

Why does microflora matter? Unhealthy microflora that persists and worsens over time can lead to very serious problems down the road, including food intolerances, behavioral disorders, learning disabilities, autism, ADHD, serious digestive problems, failure to thrive, functional malnutrition, anemia, self-limited diets and pickiness, eczema, autoimmune issues, mental health problems, tantrums, poor immune function (frequent illness), and strong cravings for high-carbohydrate foods...among other things.


I owe my knowledge of inner and outer microflora, limited as it is, to the work of Dr. Natasha Campbell-McBride, author of the book Gut And Psychology Syndrome, and originator of the "GAPS" diet. She has some wonderful and enlightening information available at www.GAPSdiet.com, including the section below on preparing for the act of giving birth. As you may know, microorganisms from the stool migrate to and populate the entire groin area in both men and women, which means the vagina (birth canal) is populated with countless microorganisms, some "good" and some "bad," which are supposed to stay in a harmonious balance, with "good" ones predominating. However, the prevalence of yeast infections and urinary tract infections that modern women now experience, as well as the fact that some 1/4-1/3 of women test positive for the Strep B bacterium during the third trimester, which is typically treated with antibiotics during labor (yikes!), indicates that the vaginal ecosystem of the average woman is anything but harmonious. For that reason it is extremely important to make preparation of the birth canal an integral part of your prenatal routine.

Here is what Dr. NCM writes (you may read the rest of the text which is mainly about diet, by clicking here):

"It is essential to prepare your birth canal for the baby, which is something women used to do in traditional societies. In order to prepare the birth canal you need to populate it with beneficial flora. To do that every day after your bath or shower apply a handful of your *homemade yoghurt or kefir all over your genital area, as well as all over your breasts and armpits. Let the kefir or yoghurt dry on you before dressing up. Once a week insert a capsule of a good quality probiotic into your vagina at bedtime (alternatively you can use a piece of cotton wool soaked in kefir or yoghurt as a tampon, inserted into the vagina for a few minutes). As those areas get populated by beneficial flora, they will be protected from anything pathogenic, and when your baby goes through the birth canal it will acquire beneficial flora from you. Populating your breasts and armpits with good bacteria will help to prevent mastitis and supplement your baby with probiotics, so carry on with this procedure after your baby is born." 


*I should mention here that you can use organic commercial yogurt (whole milk, plain), or even better, raw yogurt or kefir. It does not have to be homemade. The yogurt that is most easily digestible and lowest in lactose in homemade raw yogurt cultured for 24 hours.

In my opinion, this is by far some of the most brilliant advice I have read on the topic of preparing for birth. A baby with healthy flora in its digestive system will be a happy baby as he will have a happier, more settled stomach. I'm sure you've heard people talk despairingly of their baby's colic, acid reflux, profuse spitting up, gas, and more, all of which can cause babies to be unusually fussy if not downright inconsolable. I can attest to Weston's peaceful temperament as compared to Oliver's hard-to-soothe antics, and I attribute this to my improved health (achieved through traditional foods and the GAPS diet), the natural medication-free (and antibiotic-free!) birth, complete lack of vaccinations (Oliver had the Hep B in the hospital -- vaccinations interfere with gut flora), and also to my practice of applying yogurt a few times a week, and a probiotic suppository once a week, during my third trimester. (I also applied yogurt on my breasts and armpit areas several times, but found it difficult to do since it creates an abundance of tiny flakes after it dries. Nevertheless, it's a good practice as well.)

Weston rarely spits up at all, let alone anything more than about a teaspoon of milk (babies do spit up some to regulate the quantity of milk), he does not have gas or grunt while passing a stool, and he is a very peaceful and content baby, crying only when hungry or very tired. The ease of caring for him is what allowed me to return to work, voluntarily, when he was only 2 months old. Based on our experience with Oliver I doubted I would have it together enough to get back to work before 3 months at the earliest. I have been happily surprised, to say the least!

One last thing to make note of here: partners share their flora during sex....so this means that you (as the woman) could have great gut flora and an excellent vaginal flora profile, but if your spouse or partner isn't equally healthy he may be sharing some stuff with you that is really upsetting the balance -- and of course, you will in turn pass this along to your baby. I can think of many clients of mine for whom this has been the case; after all, it's really common for men to have gut dysbiosis, too! I can also think of many of my clients' husbands who are completely intractable when it comes to changing their diets....so guess what, ladies? This is putting you (and your baby) at a real disadvantage when it comes to the health of your vaginal flora. What to do about this problem, assuming you really want to do everything possible to have a healthy baby? I recommend the following:

1. Be extra diligent about applying raw kefir on a daily basis throughout your pregnancy (I would recommend kefir over yogurt since it's stronger and more probiotic, and has good yeasts as well as good bacteria)
2. Be sure you are using a high-quality probiotic suppository (vaginal) at least once a week, maybe more
3. Avoid the following: douching, spermicides, synthetic underwear, chlorine-bleached sanitary products, all tampons, strong soaps (use mild natural soap), deodorizing sprays, and tight-fitting clothes that don't allow the groin area to "breathe" (especially after working out or sweating a lot)
4. Abstain from intercourse for as long as you can in the days/weeks/months preceding delivery. If this is going to be problematic, hold off for your final month of pregnancy at least, but abstain longer if you can. This would allow your vaginal flora to really benefit from all the other steps you're taking.

Here are a few tips to knowing whether your partner's flora might be the culprit:

1. he has digestive issues (gas, belching, diarrhea, constipation, abdominal pains, reflux/heartburn, serious digestive problems)
2. he flat-out refuses to (or is unable to) give up high-carb foods (starches, bread, sweets, sugar, cereals, beer, etc.)
3. he struggles with depression, ADHD, mental fog, or other mental health issues
4. you've noticed feeling slightly itchy or "yeasty" ever since you've been in a physical relationship with this person
5. you have a history of UTIs or yeast infections over the course of your physical relationship

If this sounds like you (and him) I would urge you to get this book and make it required childbirth preparation reading for both of you!

Raw milk yogurt update

Some things have changed since my last - very lengthy - post on making yogurt at home. I now need no equipment at all other than my trusty Mason jars and my incredible tea cozy. Not even a thermometer. And you can forget about all the fancy yogurt makers, or the freeze-dried yogurt culture. Even better, yogurt fermented this way, for a full 24 hours, is actually the most digestible and health-supportive. To the best of my knowledge, NO commercial companies make 24-hour yogurt -- which makes sense because after all why spend 24 hours when you can make a perfectly acceptable yogurt in 12 (or less)? However, by fermenting for 24 hours you ensure the lactose is converted completely to galactose, and the casein is predigested (I am not sure to what extent) as well. While Oliver and I both have reactions to plain fresh raw milk, we are able to enjoy yogurt like this with only happy results.

In the past I wasn't sure about whether I should make the yogurt using actual unheated raw milk, so I used to heat the milk first. However, I have since found that this doesn't result in thicker, more uniform yogurt at all, and wastes time and precious nutrients in the raw milk.

Here's how I do it now:

1) pour fresh raw milk into 2 quart jars (you could use goat's or cow's - but it must not be sour! be sure to shake it up first before pouring)
2) place the jars into a large pot of water and set it over a low flame. Allow the milk to come just to body temperature! This means that when you dip a knuckle into the milk you will feel nothing - it will be exactly at your own body's temperature, right around 100 degrees.
3) take the jars out of the pot, set them on the counter, thoroughly mix in 1/4 cup of pre-made commercial yogurt (see note below) into each jar (I recommend using a wire whisk), and cover with cloths, a blanket, or a large tea cozy. It just has to be something that will keep the milk warm while it is fermenting.


4) Now leave it alone for 24 hours. When you're done, place the lid on the jar and pop it in the fridge. In my opinion, the perfect thing to eat as a yogurt topping is a fresh fruit "butter," made by frying sliced fruit in coconut oil (with cinnamon, optional) and blending to a creamy smoothness.

The great thing about this current heat wave is that it is PERFECT yogurt-making weather. Assuming your kitchen stays around 90-100 degrees, as mine currently does, the yogurt will thicken beautifully and be rich, creamy, and delicious by the same time the next day.

Okay, now for the issue of sourness and flavor. After trying many different "starter" yogurts I have come to the conclusion that the yogurt you make will be slightly more tart than the starter. So this means you must avoid the very tart varieties, like Stonyfield. The yogurt I made using Stonyfield was far too sour, so instead I made it into a creamy herb-garlic spread (recipe coming soon!).

It is of course important to use a high-quality yogurt, preferably organic. It's worth mentioning that I do not recommend using your homemade yogurt as starter as the live cultures will be weakened and it may not culture properly. My favorites, which all make a yogurt that is delicious even eaten plain, are:
Seven Stars Biodynamic Yogurt
Brown Cow (no, not organic, but this makes the BEST yogurt)
Redwood Hill Farm goat's yogurt

You could also experiment with Fage, or other favorites. It must be PLAIN, FULL-FAT, and organic if possible. If I couldn't find my favorite starter yogurts at the store, I would opt for the next best option that does not have a lot of additives (guar gum, etc.). And of course, remember you can make just one quart at a time if you like, or more than 2 quarts.

Try it once and you will be amazed at how easy this is! In my opinion making raw milk yogurt is so simple and rewarding that there is no excuse for anyone to be buying it - except, of course, to use as the starter. :)


See the thick layer of cream at the top? Yum!

Yogurt success!

Oliver LOVES yogurt. In fact, he loves it so much that he will happily eat 4-8 oz. every day. Since each quart costs $4-5, when we factor in my own desire to eat yogurt regularly, plus the fact that now that he insists on feeding himself much of the yogurt ends up decorating his face or even his lap, the weekly price is getting up there with the cost of butter. I am willing to pay $10 a week for good butter, but not for yogurt!


After discussing home yogurt-making with several people, and feeling guilty about the $17 candy thermometer I purchased at Whole Foods way last year in the throes of yogurt-making ambition, I finally decided to just take the plunge. I made sure I had some extra raw milk on hand and followed the fairly easy instructions. However, I messed up and the yogurt came out tasting mild and good, but with an unpleasant mucousy consistency. Oliver ate it without complaint, but I was pretty sure I could do better.

Last night, armed with 2 gallons of fresh raw milk, I decided to give it another try. This time: complete success! And at $1.73 (the price of 4 cups of raw milk) this quart is quite a bargain. Hurrah!

Here's how:

To make one quart, you will need:
-4 cups whole milk (preferably raw and unhomogenized -- NEVER ultra-pasteurized! However, if all you can buy is pasteurized milk, making it into yogurt will help restore some of the beneficial properties lost during pasteurization.)
-1/4 cup high-quality plain full-fat yogurt for starter (I used Seven Stars plain which is the best kind available in stores, but you could also use another brand, or even the yogurt starter culture which is available in freeze-dried form.)
-ceramic or glass bowl
-candy thermometer
-a warm place to keep the milk around 95-105 degrees

First, heat the milk in a saucepan until it reaches approximately 110-120 degrees. It's okay if it gets hotter; my mother has even had milk boil and then turn into yogurt just fine, and sometimes I lose track of time and it reaches the point where it begins to form a skin. But if you are using raw milk and you want to preserve all the "raw" qualities, try to catch it when it's still relatively cool (if using pasteurized, it should be heated to 185).


Next, let it cool to around 100-105 degrees. You can remove the pot lid and cool it in the refrigerator for a little while if it's very hot. If the milk has gotten warm enough to form a skin, these may keep forming on top while it's cooling, so you may want to remove them before adding the yogurt so that there is no unnecessary extra thickening.

Then, pour the milk into the bowl and add the 1/4 cup yogurt to serve as a starter. Mix this together very thoroughly. (I made the mistake of adding the yogurt to the hot milk, which killed the bugs the first time around. Don't do this -- wait til it's cool.)

Next, wrap the bowl in a blanket or sweater and put it in a warm place. This could be one of the following scenarios:
-in an oven with a pilot light,
-in an oven with a light bulb (light on) and a warming stone (first heat the oven so the warming stone gets warm, then turn it off),
-over an electric burner set on the lowest possible setting (this worked for my mother),
-on top of a heater,
-or (as I did) over the rear right burner of a stove with the oven set to 200-250 degrees (this will work as long as the heat from the stove comes up through this burner -- you should know which burner it is on your particular model, though I think this may be gas stoves only). I finally found the perfect use for the tea cozy my mother brought me from Scotland, and filled in the gaps at the bottom with dish towels.


Don't obsess over the exact temperature. I was told it had to stay at 105 degrees and was pulling my hair out the first time trying to get things just right. Even with this final set-up, I could only manage about 95 degrees or maybe a little more, but it worked JUST FINE. Just get your milk and yogurt starter to around 100 degrees, find a warm spot, wrap the bowl warmly, and leave it alone for several hours. (If you are concerned it isn't remaining at the correct temperature, feel free to go in and test it with the thermometer, then adjust the location or setup accordingly.)

I left the milk overnight (about 7 hours) and by morning we had this:


Absolutely delicious, thick yogurt with a pleasing custard-like consistency. The added boon: the taste is extremely mild with just the right hint of tartness. (The yellow layer on top is the final milk skin, which can be mixed in or removed with a spoon.)

Don't be discouraged if the first batch doesn't come out perfectly; chances are it will still be quite edible. Once you find the way that works in your home, with your equipment and available warm spots, you will be able to repeat these steps and get the same results every time. Final note: if the yogurt seems a bit liquidy, never fear -- it will firm up in the fridge. And PLEASE, if it gets too hot and separates, don't throw it away! Simply strain the curds from the whey, let the curds drain well and dry out a little, then season with herbs and sea salt, or make a sweet cheese with honey and walnuts. Directions forthcoming!

As for cost savings, it breaks down like this:

If I bought 2 quarts weekly (which is how much we can eat easily):

$4/qt x 8 qts = $32 monthly
$4.80 delivery charge (15%)
__________
$36.80 (what we were spending before on yogurt)

I will now be spending the following:

$6/gallon x 2 gal = $12 monthly
$1.80 delivery charge (15%)
__________
$13.80 (monthly expenses for buying the milk to make yogurt)

This makes a total savings of $23! Plus we will not be using and wasting plastic containers all the time, which makes me very happy. :)