SPOILER ALERT: it’s about to get nasty up in here. A week or so ago, I ate some old celery that had been sitting in the fridge past its due date. I looked at the chopped bits and despite the brown-grayish tinge that started to appear, I thought I’m good. About an hour later, I had that stomach-churning feeling, the kind where if you take a breath, something might come up rough. I felt a wave of nausea take over.
Thankfully, I’ve been really blessed in that I rarely ever vomit. But I can darn sure tell you about some nausea. Yep, I have had occasions where I ate the wrong frigging thing. Usually, we use our sense of smell and taste to identify spoiled foods, however, that might not be enough in detecting the quality of foods. Nausea and emesis or vomiting actually play a role in defending our bodies against food poisoning, drug side effects, and disease co-morbidities. Diarrhea and vomiting helps rid the gastrointestinal tract of dangerous ingested toxins. Nausea may serve as a conditioned response to avoid ingestion of harmful substances. While nausea often accompanies vomiting, vomiting may occur without nausea. Told you it would get nasty, but bear with me, it’s all for the greater good 😉.
For those of us that are moms, we all remember the urge to purge when carrying that bundle of joy. Pregnancy-induced nausea and vomiting during the first trimester is associated with a healthy pregnancy because the first trimester is a time of rapid fetal growth that includes the development of the central nervous system, which is highly vulnerable to toxicosis, a condition that results from poison or toxins in the system. Vomiting may offer protection against this condition. And other factors may weigh into your need to hurl. For example, motion-induced nausea and vomiting may be due to sensory conflict between body position in space. Also, modern medicine (e.g. drug treatments and post-surgery recovery) may provoke nausea and vomiting as well.
When I feel a little queasy, I want clear liquids or solid foods like toast. A year ago, my son had a gastrointestinal issue and a nurse asked me if I knew about the BRAT diet. What the hell is that? Bananas, rice, apples, toast. And some research indicates there may be something to this traditional diet. Some animal studies suggest that bananas, rich in amylase-resistant starch may protect gastrointestinal mucosa and improve symptoms of peptic ulcer. And rice-based oral hydration solutions have shown to reduce the volume of stools and duration of diarrhea in cholera patients. Here are some other solutions for stopping nausea and vomiting in its tracks:
I might have to cut this post short because if you choose only one remedy to halt nausea and vomiting, it would absolutely have to be ginger. As the daughter of West Indian parents who used ginger for just about every freaking thing, I implore you to please stock ginger in your house—you will not regret it. It is my number one cure-all for mild stomach ailments. I’ve written about its benefits here. Ginger contains minerals such as iron, copper, phosphorus, chromium, calcium, and zinc. This plant has strong antioxidant activity due to vitamin C, beta-carotene, polyphenols, and flavonoids. Ginger gets its pungency from polyphenolic compounds known as gingerols. It is reported that gingerols have antibacterial, analgesic, sedative, and antipyretic properties. Several randomized controlled trials have shown that ginger may reduce chemotherapy-induced vomiting and nausea that was secondary to conditions including post-operative nausea, motion sickness, morning sickness, and chemotherapy-associated nausea. Ginger has also been effective in treating chills related to colds and flu, improving rheumatoid arthritis symptoms, reducing atherogenesis and high lipid levels, as an anti-inflammatory for migraine headaches, and inhibiting low-density lipoprotein. I like to add ginger to my morning tea (y’all know that I’m fanatical with my tea) but I also like to add a touch of ginger to certain meals like this miso-ginger glazed tempeh dish.
When my husband and I were newlyweds, he used to make this big weekend breakfast of sweet potato hash that was flavored with dried fennel seeds. I adored how the seeds added a slight licorice flavor to the onions, peppers, and diced potatoes. So freaking scrumptious! Fennel has protein, fibers, vitamin A, vitamin C, thiamin, riboflavin, niacin, potassium, iron, and phosphorus. This veggie is high in antioxidants like polyphenols and flavonoids like rosmarinic acid and quercetin that exhibit anticarcinogenic, antibacterial, antifungal, and hepatoprotective activities. A 2005 case study showed that a sweet fennel oil blend that included other oils such as peppermint and Roman chamomile may be beneficial in treating nausea. What’s more, some research indicates that fennel is effective with other gastrointestinal disorders including colic and gastric ulcers. Some studies suggest that anethole, a constituent in fennel, can suppress the growth of cancer cells. Since it’s summer, I find that the raw version of fennel is a nice compliment to oranges for a light salad.
As a child growing up in the Bronx, our landlord used to grow mint leaves in the front yard. Occasionally, she would gift my mother some mint leaves on special occasions like Easter and Christmas. My mother would carefully parcel out just a few of the leaves and then steep them for an extraordinary long time for a cup of tea. When I took a sip, I was immediately overwhelmed by the powerful mint flavor. It made the mint tea we picked up from the supermarket seem puny in comparison. Eventually, I decided to expand my palate to other flavors but that mint tea always holds a special place in my heart. Peppermint contains beta-carotene, potassium, calcium, magnesium, manganese, zinc, and selenium. This herb is an antioxidant with polyphenols like hesperidin, rosmarinic acid, and caffeic acid. Peppermint is a dynamo herb because it also has anti-inflammatory, antitumor, antiviral, anti-allergenic, antibacterial, antimicrobial properties. A 1997 study showed that peppermint may reduce nausea in post-operative patients. Furthermore, peppermint has been used in the treatment of other gastrointestinal disorders such as colon spasms, abdominal pain, irritable bowel syndrome, and dyspepsia. And a 1988 study found that inhalation of menthol, a compound found in peppermint, may significantly improve air flow nasal sensation (so Mom was right after all).
Lemongrass is not something I have often but I remember tasting lemongrass for the first time in a sweet and sour-type dish years ago. I loved how the fragrant subtle lemon taste cascaded over the rice and veggies. Lemongrass has protein, fiber, carbohydrates and minerals such as potassium, zinc, calcium, magnesium, and phosphorus. This plant is loaded with antioxidant constituents such as caffeic acid and it has shown antimicrobial, anti-inflammatory, antimutagenic, and hypolipidemic activity. Some research indicates that lemongrass may prevent vomiting. For instance, a 2011 study found that lemongrass extract showed anti-emetic activity. In addition, some animal studies indicate that lemongrass may be effective as a treatment for diarrhea. And the plant may be beneficial in preventing low-density lipoprotein. Lemongrass makes a perfect addition to curries and soups like this one.
I have a confession: I’ve always been a little scared of papaya. Why? Because it looks like a beast when it comes to chopping it up and getting rid of those seeds. But it is so worth it. So juicy and succulent. Just thinking of slicing it whisper-thin for a summer salad is mouthwatering. Okay enough of that. Papaya contains dietary fiber, protein, and carbohydrates. The fruit is rich in vitamin C and a good source of beta-carotene, B vitamins like folate, thiamin, niacin, riboflavin, as well as minerals such as calcium, magnesium, potassium, and phosphorus. Papaya has antioxidants like caffeic acid and hesperidin and it also shows antiulcer, antitumor, anthelmintic, and immunomodulatory activity. It has been reported that papain, a digestive enzyme found in papaya, may improve gastrointestinal conditions including nausea, vomiting, and abdominal pain. Additionally, some animal studies show that papaya may also accelerate wound healing, lower blood glucose levels, reduces oxidative stress and high blood cholesterol levels. So go ahead and cut open that papaya and slather it on your salad.
I’ve always been curious about cardamom because so many people rave about it so I decided to give it a try. Cardamom has a citrusy flavor that is perfect for frothy shakes, iced teas, and creamy desserts. This spice contains minerals such as calcium, sulfur, and phosphorus and antioxidants including quercetin that are also anticarcinogenic and anti-inflammatory. A 2014 study found that cardamom essential oil may relieve chemotherapy-induced nausea and vomiting in cancer patients. Furthermore, some animal studies suggest that cardamom may reduce gastric lesions. And research shows that cardamom may lower blood pressure levels in stage 1 hypertension patients and may prevent bronchospasms associated with asthma.
Those are the foods I like when my tummy is topsy-turvy—what cures your nagging nausea and vomiting?