Lahsun Ka Doodh for Breastfeeding Mothers: Tradition and Facts
Garlic boiled in milk is a traditional drink for new mothers in many Indian homes. What is known, how it is made and when to be careful.
Important: this remedy is only a supportive home measure. Keep taking any medicine your doctor has prescribed, monitor your readings, and consult your doctor before adding anything new.
What to know about garlic
Lahsun (garlic) is pungent and warming. In food it adds flavour and some studies link regular garlic with modest heart benefits; raw garlic can be harsh on the stomach.
Garlic milk (lahsun ka doodh) is given in many North Indian homes after delivery for warmth, digestion and milk supply. One small study found babies fed longer when the mother had eaten garlic, but evidence for milk supply is weak. Some babies may be fussy after strong flavours in breast milk.
Ingredients
- 2 garlic cloves, crushed
- 1 cup milk
- A pinch of turmeric (optional)
How to prepare
- Simmer crushed garlic in milk for five to seven minutes.
- Strain or eat the soft cloves.
How to use
- Drink warm in the evening a few times a week, if your doctor agrees.
- Watch your baby for fussiness or colic.
Helpful habits
- Crush and rest garlic for 10 minutes before cooking to keep more of its compounds.
Precautions
- Garlic may thin the blood; avoid large amounts in the first days after a caesarean or if on blood thinners.
- Check with a doctor if you take blood thinners or have surgery planned.
- Raw garlic on an empty stomach can cause heartburn.
- In pregnancy or while breastfeeding, check with your doctor first.
- Stop if you notice itching, rash, stomach upset or any other discomfort.
Frequently asked questions
Will it make the milk smell of garlic?
- Slightly, and most babies do not mind.
Is it safe after a C-section?
- Ask your obstetrician, especially in the first week.
Does cooked garlic still help?
- It still adds flavour and some benefit, though raw is stronger.
