Adding gond katira to milk can indeed have benefits for digestion, given its cooling and soothing properties. It’s good to start with the right preparation method. Soaking the gond katira in water overnight is the correct first step; it allows the resin to swell and soften, turning into a jelly-like consistency that’s easier to mix smoothly with milk.
After soaking, drain the excess water and add the swollen gond katira to a glass of milk. You may gently warm the milk before combining the two, but there’s no need to boil it. The goal is to keep it lukewarm as this temperature can aid in digestion without causing irritation. In terms of dosage, begin with a small amount—about half to one teaspoon of the soaked gond katira per glass of milk should suffice. This initial amount helps your body adjust and reduces the chance of any discomfort like you experienced earlier.
It’s common to feel slight digestive unease when first trying gond katira, especially if taken in larger quantities than your body is used to processing. To aid digestion and enhance taste, consider adding a pinch of cardamom or cinnamon, as these spices are often used in Ayurvedic practices to support digestive health. If you desire sweetness, honey is preferable to sugar, as it’s easier on the digestive system.
Remember, if any discomfort persists or if you notice significant digestive distress, it is advisable to pause usage and consider speaking with a healthcare professional. Sometimes underlying issues such as imbalanced doshas—especially an aggravated vata or kapha—might be causing prolonged bloating and would benefit from a more comprehensive approach to diet and lifestyle changes.
