This past week, my sweet little granddaughter had the Flu. Cold, chills, lethargy, intermittent high fevers, diarrhoea and ewwwww, the Ukkie Pukies. She could not keep down anything, not even ginger ale, not even Popsicles or apple sauce (even with cinnamon!). Although I generally believe that fever during illness is a good thing, helping the body rid itself of the nasty toxins, bacteria and virus which make us sick in the first place, I was really worried her inability to retain anything on her stomach would result in dehydration and a trip to the hospital for rehydration through an IV. Traumatic and scary for 6 year olds (or six year olds of all ages).The answer of course was Ginger tea made from fresh grated root (powdered ginger can also be used) with a little honey. I fed her the tea by the tablespoon at 15 minute intervals for 1 1/2 hours, after which she had a very long nap and awoke able to sip her tea herself.
Ginger Root (Zingiber officinale) has been used forever for nausea and vomiting caused by travel sickness, influenza, La Grippe, morning sickness (yes you can have it when pregnant!) and it will also help with post-chemo therapy vomiting The other great thing about Ginger is that it is also a vasodilator, which means it promotes perspiration, thus lowering fever and stops the diarrhoea. Not only that, but it improves appetite.
Ginger has a lovely flavour and fragrance - children generally like it.
What is the dosage? For a child weaker teas work fine, I made the following and gave it to her throughout the day for two days and once or twice in the days following her illness to help with recuperation.
! teaspoon fresh Ginger Root, peeled and grated (measure after grating) (1/2 teaspoon ground)
2 cups boiling water
1 tsp. Honey (preferably unpasteurised)
Let tea steep in tea pot or other covered dish until luke warm, strain as you use it returning the ginger to the pot. Start initial dosage by the tablespoon at 15 minute intervals for an hour or so and then as tolerated
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