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गर्भावस्था के दौरान वज़न को कैसे कंट्रोल करें? | Weight Control during Pregnancy: How?| Dr Smita Rai

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स्वास्थ्य प्लस नेटवर्क अपने दर्शकों को चिकित्सा सलाह प्रदान नहीं करता है। स्वास्थ्य प्लस नेटवर्क पर उपलब्ध वीडियो/सामग्री केवल सूचनात्मक उद्देश्यों के लिए है, और यह डॉक्टर/स्वास्थ्य के क्षेत्र से जुड़े एक्सपर्ट द्वारा दिए जाने वाले निर्णय का विकल्प नहीं है। अपने स्वास्थ्य संबंधी मामलों के लिए सदैव किसी योग्य स्वास्थ्य पेशेवर से परामर्श लें।

Swasthya Plus Network does not provide medical advice. Content on Swasthya Plus Network is for informational purposes only, and is not a substitute for the professional judgment of a doctor/health professional. Always seek the advice of a qualified health professional for your health concerns.

स्वास्थ्य और जीवन शैली पर आधारित डिजिटल प्लेटफॉर्म ‘स्वास्थ्य प्लस’ से जुड़ने के लिए हमारे यूट्यूब चैनल (https://www.youtube.com/SwasthyaPlusHindi) को सब्सक्राइब करें। नए वीडियो की नोटिफिकेशन पाने के लिए बेल आइकॉन पर क्लिक करें।

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Swasthya Plus Hindi, the leading destination serving in India for Health Tips in Hindi on health, hygiene, nutrition, lifestyle, and more!

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The Link Between Milk and Parkinson’s Disease

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Is the brain damage associated with milk consumption due to the banned pesticide heptachlor or the milk sugar galactose?

Parkinson’s disease is a neurodegenerative brain disorder that affects millions of people. What causes it? Well, if you look at lifestyle factors associated with Parkinson’s disease, dairy consumption is the strongest dietary factor associated with an increased risk of Parkinson’s disease. In fact, dairy products are the only food group consistently linked with a high risk of developing Parkinson’s. Five large prospective studies have confirmed the link. This includes the two Harvard cohorts, the Nurses’ Health Study and the Health Professionals Follow-up Study, which followed more than 100,000 people combined for decades in “the largest analysis of dairy and PD [Parkinson’s disease] to date,” analyzing more than 1,000 newly diagnosed cases. All the studies found a link between dairy and Parkinson’s, with most finding a significant link—about a 50% increase in risk overall in those drinking the most milk compared to those drinking the least, at a p-value below 0.00001, meaning there’s less than a 1 in 100,000 chance you’d randomly get a finding that extreme. You can see this in the chart below and at 1:13 in my video, The Role Milk May Play in Triggering Parkinson’s Disease.

Okay, but why is there a link at all? “Despite clear-cut associations between milk intake and” incidence of Parkinson’s, “there is no rational explanation,” concluded one review. A year later, though, we got a clue: “Midlife milk consumption and substantia nigra neuron density at death.” What does that mean? Parkinson’s is caused primarily by the loss of a certain type of nerve cells in a critical part of the brain, with symptoms first appearing once most of these neurons have died. So one study looked at how much milk people drank when they were in their 40s, 50s, and 60s, and then examined their brains at autopsy and counted how many of those critical neurons they had left. In every single quadrant, neuron density was highest “in those who consumed no milk and lowest in those who consumed the most milk.” Even after removing the Parkinson’s cases, those drinking two cups (473 mL) of milk a day had up to 40% fewer nerve cells in most quadrants of that critical brain region. What’s in milk that could be wiping out brain cells? Among the people who drank the most milk, residues of the pesticide “heptachlor epoxide were found in 9 out of 10 brains.” So, maybe the finding of pesticide residues more commonly in the brains of those who drank the most milk could explain how milk could be cause-and-effect related to Parkinson’s disease risk.

Now, that’s not the only potential explanation. In one of my videos, I talked about how meat contains that clumpy neurotoxic protein alpha-synuclein. Well, dairy products may contain trace amounts as well, but we don’t have confirmation of that. Could the milk sugar “galactose be the missing link?” Galactose is what the lactose in milk breaks down into once it’s in the body. It’s also what’s used to induce aging—to experimentally cause aging—in the brain. When you drink it, the galactose is picked up by your brain within a few hours, and for doses above 100 mg/kg, it appears that galactose can cause pathological alterations in brain cells, similar to those observed in Parkinson’s disease. This amount “can be reached and surpassed” by simply drinking two glasses (473 mL) of milk (the main dietary source of galactose) each day. And of all your brain cells, those dopaminergic neurons—the ones that you need to retain to prevent Parkinson’s—may be more vulnerable to galactose-induced damage because they are more vulnerable to oxidative stress.

Galactose may also explain the findings linking milk drinking with higher death rates. You may be thinking, “Well, duh—the saturated butterfat is just cutting people’s lives short,” but higher mortality with high milk consumption has been observed regardless of the milk fat content. Skim milk might be fat-free, but it’s not lactose-free.

Can’t you just drink lactose-free milk, like Lactaid? That has the lactase enzyme added to make lactose-free milk. But it just breaks down lactose into galactose in the carton rather than in your gut, so you’re still ingesting the same amount of galactose. Perhaps it’s no wonder that more milk intake at midlife may be linked to a greater rate of cognitive decline. Remember, researchers use galactose to create brain aging in the laboratory. D-galactose, a metabolic derivative of lactose, has been extensively used in animal models “to mimic cognitive aging” through oxidative stress. Compared to those who said they “almost never” drink milk, those drinking more than one glass (237 mL) a day appear more likely to suffer a decline in global cognitive function.

Doctor’s Note

Here’s the meat video I mentioned: The Role Meat May Play in Triggering Parkinson’s Disease.

You may remember that I’ve explored this before in Could Lactose Explain the Milk and Parkinson’s Disease Link?. Uric acid may also be a contender—see Parkinson’s Disease and the Uric Acid Sweet Spot.

For more on Parkinson’s disease, check out related posts below.



Buttermilk Ranch Dressing (Lightened Up)

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This post may contain affiliate links. Read my disclosure policy.

This homemade buttermilk ranch dressing recipe is creamy, tangy, and packed with fresh herbs. Made with Greek yogurt and buttermilk, it’s a lightened up version of the classic that tastes just as rich and satisfying. 

Pitcher of buttermilk ranch dressing.

Lightened Up Buttermilk Ranch Dressing

There is nothing better than homemade buttermilk ranch dressing! Store-bought dressing just doesn’t do it for me, especially knowing how easy it is to make it myself. I love this dressing over a garden salad or for dipping my favorite veggies, but of course, there are endless ways to use ranch, from Buffalo Wings to Parmesan Asparagus Fries. 

Why This Lightened Up Ranch Dressing Works

Gina @ Skinnytaste.com

I modified this recipe from an old friend Susan’s blog, Farmgirl Fare. She was a former California city chick turned Missouri farm girl, complete with chickens, sheep and donkeys. I don’t know what become of her, she hasn’t posted on her blog since 2014. I used to tell her how lucky she was to have her own farm fresh eggs and fresh produce, and she used to tell me me how lucky I am to live near a Trader Joe’s! My family has been enjoying this recipe for years now and I know you’ll love it too.

  • Creamy but lighter: Greek yogurt and fat-free sour cream create a rich, creamy base with fewer calories than the traditional version.
  • Big flavor: Garlic powder, onion powder, and fresh herbs give this dressing that classic ranch taste without the seasoning packet.
  • Versatile: Use it as a salad dressing, veggie dip, or sauce for wraps and bowls.
  • Make-ahead friendly: The flavor actually gets better as it sits!
Gina signature
Skinnytaste High Protein cookbook protein

Prep: 10 minutes

Total: 10 minutes

Yield: 13 servings

Serving Size: 1 /4 cup

  • In a small bowl or large measuring cup, combine the sour cream, yogurt, mayonnaise, garlic, powder, onion powder, parsley, chives, salt, and cracked pepper. Mix well.

  • Stir in the white balsamic vinegar; then buttermilk.

  • Adjust the seasonings to taste, adding another tablespoon of balsamic vinegar if desired. The flavors will become bolder over time.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Serving: 1 /4 cup, Calories: 52.5 kcal, Carbohydrates: 5.5 g, Protein: 3.5 g, Fat: 2 g, Sodium: 289 mg, Sugar: 4 g

Ingredients You’ll Need

Ingredients for buttermilk ranch dressing.

Below are the ingredients for this homemade buttermilk ranch dressing. See the recipe card for exact measurements.

  • Fat-free sour cream adds creaminess without extra fat.
  • Fat-free Greek yogurt to bring tang and boost protein.
  • Light mayonnaise (like Hellman’s) for that classic ranch richness.
  • Garlic powder and onion powder for bold, savory flavor.
  • Fresh chives and parsley add brightness and color.
  • Salt and freshly ground black pepper to taste.
  • White balsamic vinegar give the dressing a subtle tang.
  • 1% low-fat buttermilk to thin the dressing and add signature ranch flavor.

How to Make Buttermilk Ranch Dressing

This buttermilk ranch dressing recipe couldn’t be easier to make.

  • Combine the base: Mix together the sour cream, Greek yogurt, light mayonnaise, garlic powder, onion powder, chopped parsley, chopped chives, salt, and freshly ground pepper. 
  • Add the tang: Stir in the white balsamic vinegar, then slowly whisk in the buttermilk.
  • Adjust and chill: Taste and adjust the seasoning. You can add more vinegar to make it tangier, or additional salt, pepper, and herbs.

Tips from Gina’s Test Kitchen

  • Use fresh herbs when possible: They make a big difference in flavor and color. I’ve found that dried parsley and chives tend to be pretty bland, adding hardly any flavor at all.
  • Let it rest: Ranch dressing tastes even better after it sits in the fridge for a few hours. I always make this dressing ahead of time so it has some time to chill!
  • Control the thickness: For dipping, use slightly less buttermilk. For salads, thin it out a bit more.
Pouring buttermilk ranch dressing onto garden salad.

My Favorite Ways to Use This Buttermilk Ranch Dressing

Storage Tips

Store in an airtight container or mason jar for up to 5 days. Stir well before serving. Because this buttermilk ranch dressing recipe is made with fresh dairy and herbs, it’s best enjoyed within a few days for maximum freshness.

Buttermilk ranch dressing on garden salad.

More Homemade Dressings You’ll Love

Smoked Salmon & Brussels Sprout Scrambled Egg Whites

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A white bowl filled with fluffy scrambled eggs, chopped vegetables, and herbs sits on a counter. A fork is placed in the bowl. Nearby are a plate with sliced salmon, a glass of water, whole cherry tomatoes, and a folded napkin with a knife. MyFitnessPal Blog

If you like a quick breakfast of scrambled egg whites, you’ll love them with slivered, browned Brussels sprouts and savory smoked salmon.  Paired with whole grain toast to make it a complete meal, and you’re ready to take on the day!

Smoked Salmon & Brussels Sprout Scrambled Egg Whites

Ingredients

  • 8 egg whites
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tsp olive oil
  • 1 lb brussels sprouts, thinly sliced
  • 4 oz smoked salmon, roughly chopped
  • 1 cup grape tomatoes, halved
  • 1/4 cup fresh parsley, roughly chopped
  • 1/4 cup salsa
  • 4 slices whole grain bread, toasted

Directions

In a small bowl, whisk together the egg whites, salt and pepper and set aside.

Place a large, nonstick saute pan over medium-high heat for a few seconds, then add the oil. Add the Brussels sprout and saute, stirring occasionally, until browned and softened, about 4 minutes. Add the egg whites and smoked salmon and lower the heat to medium-low, and stir to combine.

Cook until the eggs form curds, then add tomatoes and parsley and stir until the eggs are cooked through and the tomatoes are warmed. Serve immediately with salsa and toasted bread.

Serves: 4 | Serving Size: 1 1/4 cups scramble + 2 tbsp salsa + 1 piece of toast

Nutrition (per serving): Calories: 271; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 7mg; Sodium: 683mg; Carbohydrate: 35g; Dietary Fiber: 4g; Sugar: 5g; Protein: 21g

Nutrition Bonus: Vitamin D: 49%; Calcium: 7%; Iron: 12%; Potassium: 724mg; Vitamin A: 25%; Vitamin C: 139%

Originally published October 20, 2018; Updated February 2026

The post Smoked Salmon & Brussels Sprout Scrambled Egg Whites appeared first on MyFitnessPal Blog.

Studying Nutrition and Dietetics in Nigeria: Course Overview & Job Opportunities

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In this video, we delve into the exciting world of studying Nutrition and Dietetics at Nigerian universities.

Join us as we explore the ins and outs of this dynamic field, uncover the diverse opportunities it offers, and provide valuable insights for aspiring students.

From specialized courses to practical experiences, internships, and career prospects, we’ve got you covered. Discover why pursuing a degree in Nutrition and Dietetics can pave the way for a rewarding and impactful career in promoting health and wellness.

I hope you find this video helpful.

Let me know in the comment if you have any questions or need further clarification.

* Link:

– Studying Medicine in Nigeria: https://youtu.be/HHcm6XpHgzk

– Studying Medical Laboratory Science in Nigeria: https://youtu.be/yl_LsoF56EM

– School of Nursing Form: https://studentship.com.ng/school-of-nursing-form/

– Universities Offering Nursing in Nigeria: https://studentship.com.ng/universities-offering-nursing-in-nigeria/

– School of Nursing in Nigeria: https://studentship.com.ng/schools-of-nursing/

– Nursing School Admission https://studentship.com.ng/school-of-nursing-admission/

* How Much University Students Spend on Food – https://youtu.be/cXbS0rpMrdk

* How to Stay Awake to Study at Night – https://youtu.be/5k4lqce_n4M

* Student Food Timetable – https://studentship.com.ng/nigerian-student-food-timetable/

* Hostel Accommodation – https://youtu.be/Tug_RyeG2zE

* Hostel vs Off Campus Accommodation – https://studentship.com.ng/hostel-or-off-campus-accommodation/

* Tips on How to Stay Awake While Studying – https://studentship.com.ng/how-to-stay-awake-at-night-to-study/

* Spotify: https://open.spotify.com/show/0NQhh5vrlYoFfqwto8VtAS

Share this video

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#NutritionAndDietetics #NigerianUniversities #HealthAndWellness #StudyInNigeria #CareerProspects #NutritionDegree #DieteticsPrograms #Internships #StudentLife #HealthyLiving #UniversityEducation #HigherEducation #WellnessIndustry #HealthProfessionals #NutritionScience #DietaryGuidelines #HealthyEating #FoodAndNutrition #PublicHealth #HealthEducation #NutritionResearch

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One Pan White Wine Chicken Sausage White Bean Bake

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chicken sausage white bean bake in a skillet with a wooden spoon

One Pan White Wine Chicken Sausage White Bean Bake

Incredible one pan chicken sausage white bean bake with warm seasonings, a boost of greens from kale and herbs, and a layer of melty cheese. This comforting, protein-packed white bean bake is such a fun weeknight meal made extra delicious when scooped up with baguette slices or pieces of sourdough! White beans! It seems like

Mango-Pineapple Yogurt Bowl

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Mango Pineapple Yogurt Bowl | MyFitnessPal Recipe

Enjoy this easy, breezy mango-pineapple yogurt bowl for a tropical breakfast treat. Plain yogurt is sweetened naturally with chunks of pineapple and mango, along with toasted coconut flakes. Plain yogurt is an excellent breakfast choice because it’s a probiotic (e.g. source of good bacteria), and contains protein, calcium and vitamin D (1,2).

Active Time: 10 minutes  | Total Time: 10 minutes

Mango-Pineapple Yogurt Bowl

Ingredients

  • 1 tbsp unsweetened coconut flakes
  • 1 cup (245 g) plain nonfat Greek yogurt
  • ¼ cup (41 g) diced pineapple, fresh or frozen
  • ¼ cup (41 g) diced mango, fresh or frozen
  • 1/2 cup unsweetened bran cereal

Directions

In a non-stick pan, toast coconut flakes over medium-high heat until golden brown, about 3 minutes. Remove from heat and set aside.

Assemble yogurt bowl by layering yogurt, pineapple chunks and mango chunks. Top with toasted coconut flakes and bran cereal.

Serves: 1 |  Serving Size: 1 yogurt bowl

Nutrition (Per serving): Calories: 292; Total Fat: 5g; Saturated Fat: 3g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 12mg; Sodium: 196mg; Carbohydrate: 46g; Dietary Fiber: 16g; Sugar: 19g; Protein: 28g

Nutrition Bonus: Potassium: 608mg; Iron: 18%; Vitamin A: 0%; Vitamin C: 58%; Calcium: 38%

Originally published June 3, 2015; Updated February 2026

The post Mango-Pineapple Yogurt Bowl appeared first on MyFitnessPal Blog.

Chocolate Chip Greek Yogurt Muffins

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two chocolate chip yogurt muffins in a stack

Chocolate Chip Greek Yogurt Muffins

Fluffy, bakery-style chocolate chip yogurt muffins made with simple ingredients and naturally sweetened with pure maple syrup. These chocolate chip muffins can easily be made gluten-free, and make the best snack or breakfast treat! There’s something truly magical about biting into a perfectly fluffy, deliciously sweet muffin. Maybe that’s just me, but then again, I

Ninth Month Development of Fetus According to Ayurveda: Different Texts, Different Opinions

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Article by Dr Raghuram Y.S. MD (Ay) & Dr Manasa S, B.A.M.S

AIAPGET Points

Development of fetus in 9th month – Ayurveda

        Charaka Samhita – Prasava Kala – period of parturition ranges from the first day of the ninth month to tenth month. Retention beyond this period is abnormal. The nourishment of the fetus occurs through UPASNEHA and UPASWEDA from the mother. Abnormalities in Matrujadi Bhavas lead to the child not being born.

        Sushruta Samhita – The parturition takes place in the ninth, tenth, eleventh or twelfth months.

        Ashtanga Hridaya – The child is born anytime, even one day after the completion of the eighth month. Abnormalities or disorders would occur in both mother and child when the fetus may be retained in the abdomen for a period of one year by Vata.

For expectant women – Foods mixed with ghee should be given along with meat juice. Yavagu should be given with Sneha and Anuvasana Vasti should be administered. Pichu soaked in medicated ghee should be kept in the vagina. Water processed with vata mitigating leaves should be used for bathing. She should always anoint her body with medicated oil.

         Features of a woman who would give birth to a male child – she gets milk first in her right breast, uses the right side of her body for all activities, sees masculine objects in her dreams, and her abdomen is elevated on the right side and is round in shape. (Ashtanga Hridaya)

        Features of the woman who would give birth to a female child – exhibits opposite features of those of a woman who would give birth to a male child, desires company of men, fond of dance, instrumental music, vocal music, perfumes and garlands. (Ashtanga Hridaya)

        Features of a woman who would give birth to a hermaphrodite – presents with a mixture of features of those present in a woman who would give birth to male and female child. Her abdomen is more elevated in the centre. (Ashtanga Hridaya)

        Features of a woman who would give birth to twins – has bulging of the abdomen on both sides and her abdomen is depressed in the middle, like a trough. (Ashtanga Hridaya)

        Ashtanga Sangraha – Time for delivery of a child has been mentioned from the first day of 9th month to 12th month.

        Kashyapa Samhita – Delivery of the child occurs from the ninth month onwards. The child remembers all the deeds of previous life. It also remembers sorrow and happiness of the intra-uterine life, only until it does not get new sustenance.

        Harita Samhita – All chestas are established in the 9th month. The 10th month is the Prasava Kala.

        Garbhopanishad – Sarva Sampurna Lakshanas are evident in the ninth month.

Modern Embryology

9th month –

        Week 33 – bones get hardened, except cranial bones

        Week 34 – vernix gets thicker.

        Week 35 – brain continues to grow, is ⅔ of what it should be at birth

        Week 36 – loss of lanugo, the fetus has hairs on its head

10th month –

        Week 37 – toenails reach the end of toes, woman feels the fetus coming down into her pelvis

        Week 38 – fetus is getting to its final size, 0.5 pounds weight added per week

        Week 39 – the fetus is at full term, ready to get delivered,

        Week 40 – due date week for delivery

The fetus is about 18-20 inches in length and about 7-9 pounds in weight.

In this article we shall have a look at different opinions of different acharyas regarding the development of the fetus in the ninth month of pregnancy, in Ayurveda treatises.

Charaka Samhita

तस्मिन्नेकदिवसातिक्रान्तेऽपि नवमं मासमुपादाय प्रसवकालमित्याहुरादशमान्मासात्|

एतावान् प्रसवकालः, वैकारिकमतः परं कुक्षाववस्थानं गर्भस्य||२५||

एवमनयाऽऽनुपूर्व्याऽभिनिर्वर्तते कुक्षौ||२६||

मात्रादीनां खलु गर्भकराणां भावानां सम्पदस्तथा वृत्तsस्य सौष्ठवान्मातृतश्चैवोपस्नेहोपस्वेदाभ्यां कालपरिणामात्स्वभावसंसिद्धेश्च कुक्षौ वृद्धिं प्राप्नोति||२७||

मात्रादीनामेव तु खलु गर्भकराणां भावानां व्यापत्तिनिमित्तमस्याजन्म भवति||२८|| (Cha.Sha.4/26-28)

Prasava Kala – the period of parturition ranges from the very first day after the eighth month i.e. from the first day of the ninth month till the tenth month. The delivery of the child would take place during this period. If there is retention of the fetus in the uterus after this period, it is considered abnormal. The fetus thus grows and develops sequentially in the mother’s womb.

There are six factors i.e. Matrujadi (maternal factors etc) factors which are responsible for the production of the fetus i.e. matruja – maternal (ovum), pitruja – paternal (sperms), sattvaja – mind, satmyaja – adaptability, rasaja – nutritive fluids and atmaja – personal / individualistic. With the normalcy of these factors along with the compliance to the code and conduct of dos and don’ts by the mother in the period of pregnancy, the fetus obtains its nourishment. The nourishment is obtained through Upasneha (perfusion or osmosis, active and passive transport) and Upasweda (warmth) from the mother and as a result of passage of time and own nature, the fetus obtains growth and development in the uterus.

On the other hand, the abnormality in the matrujadi factors leads to the child not being born.

Sushruta Samhita

नवमदशमैकादशद्वादशानामन्यतमस्मिन् जायते । अतोऽन्यथा विकारी भवति ।।Su.Sha.3/29) 

The parturition takes place either in the ninth, tenth, eleventh or twelfth months of conception. If the child is not delivered in one of these months one should think that there is something wrong with the fetus.

Ashtanga Hridaya

तस्मिस्त्वेकाहयातेऽपि कालः सूतेरतः परम् । वर्षाद्विकारकारी स्यात्कुक्षौ वातेन धारितः ॥ ६६ ॥

शस्तश्च नवमे मासि स्निग्धो मांसरसौदनः । बहुस्नेहा यवागूर्वा पूर्वोक्तं चानुवासनम् ॥ ६७॥

तत एव पिचुं चास्या योनो नित्यं निधापयेत् । वातघ्नपत्रभङ्गाम्भः शीतं स्नानेऽन्वहं हितम् ॥ ६८ ॥

निःस्नेहाङ्गीं न नवमान्मासात्प्रभृति वासयेत् ।

प्राग्दक्षिणस्तनस्तन्या पूर्व तत्पार्श्वचेष्टिनी ॥ ६९ ॥ पुन्नामदौर्हृदप्रश्नरता पुंस्वप्नदर्शिनी । उन्नते दक्षिणे कुक्षौ गर्भे च परिमण्डले ॥ ७० ॥ पुत्रं सूतेऽन्यथा कन्यां या चेच्छति नृसङ्गतिम् । नृत्यवादित्रगान्धर्वगन्धमाल्यप्रिया च या ॥ ७१ ॥

क्लीबं तत्सङ्करे, तत्र मध्यं कुक्षेः समुन्नतम्। यमौ पार्श्वद्वयोन्नामात्कुक्षौ द्रोण्यामिव स्थिते ॥ ७२ ॥ (A.Hr.Sha.1/66-72)

The child may be born anytime after even one day after the completion of the eighth month. On the other hand, the fetus may be retained in the abdomen for a period of one year by Vata. This would lead to abnormalities / disorders in both the mother and child.

Diet – During the ninth month, foods mixed with ghee should be given along with meat juice. Alternatively, Yavagu – thick gruel mixed with more quantity of fat (ghee) and Anuvasana Vasti mentioned earlier should be administered.

After this, a pichu – a diaper or sterile cotton swab / wick soaked in medicated ghee should be kept in the vagina every day. For bathing, water processed with vata mitigating leaves and cooled should be frequently used. The expectant mother should never remain without anointing her body with medicated oil.

Features of the woman who would give birth to a male child –

        She gets milk first in her right breast

        She prefers (uses) right side of her body for all her activities

        She is greatly interested and indulged in enquiring about the above said

        She sees masculine objects in her dreams

        Her abdomen is more elevated on the right side and appears to be round

Features of the woman who would give birth to a female child –

        She exhibits the opposite features (mentioned above, i.e. opposite of the features of a woman who would give birth to a male child)

        She desires the company (copulation) of males

        She is fond of dance, instrumental music, vocal music, perfumes and garlands

Features of a woman who would give birth to a hermophrodite (eunuch) –

        She presents with mixture of features mentioned in both contexts above (male and female child)

        Her abdomen is found more elevated in the centre

Features of a woman who would give birth to twins –

        Her abdomen appears bulged in both its sides

        Her abdomen is depressed in the middle, like a trough

Ashtanga Sangraha

तस्मिन्नेकदिवसातिक्रान्तेऽपि प्रसवकालमाहुरासंवत्सरात् । अतः परं विकारी भवति ॥१५॥ (A.San.Sha.2/15)

Even one day after the completion of the eighth month should be considered as normal time for the delivery of the child. The time extends up to the end of one year (12 months after conception i.e. 9th to 12th months are ideal months for delivery of the child).

Kashyapa Samhita

From the ninth month onwards, the delivery of the child occurs in due course of time. The fetus remembers all the deeds of previous life and also sorrow and happiness of the intra-uterine life, only until it does not get new sustenance.

Harita Samhita

In the ninth month, all chestas are complete – organ systems are able to function properly (established activities)

In the tenth month, it is Prasava Kala i.e. onset of delivery of the child

Garbhopanishad

Sarva Sampoorna Lakshana – In the ninth month, all features are completely manifested

According to Modern Embryology

Development of fetus in the ninth month of pregnancy

In the ninth month, the fetus continues to grow and mature. At this point, the lungs are on the verge of being fully developed. Growth and brain development are almost under completion.

Week 33 – Bones are getting hardened, except cranial bones. This is because the skull bones need to be soft for the fetus to descend easily into the birth canal.

Week 34 – The vernix which protects the skin of the fetus starts getting thicker.

Week 35 – Brain continues to grow and still weighs ⅔ of what it should be at birth.

Week 36 – There is loss of lanugo in the fetus. The fetus has hairs on its head.

The fetus in this month is about 17-19 inches in length and weighs about 6-7 pounds.

Development of fetus in the tenth month of pregnancy

In the tenth month (weeks 37-40), the woman can go into labor at any time. The position of the fetus at this point of time might have changed to prepare for birth. The child will ideally be in its head-down position in the uterus. The woman would feel very uncomfortable as the fetus drops down into her pelvis, preparing to be born. The ‘kick counts’ would help the woman to track how much the fetus moves.

Week 37 – The toenails reach the end of the toes of the fetus. The woman would start to feel the fetus come down into her pelvis.

Week 38 – The fetus in this week is trying to get to its final size with 0.5 pounds of weight added per week.

Week 39 – Now, the fetus is full-term and ready to get delivered.

Week 40 – This is the due date week for delivery. If the woman finds any signs of labor, she should call her doctor or care-provider.

In this month, the fetus is about 18-20 inches in length and about 7-9 pounds in weight.