• Omega−3 fatty acids also called Omega-3 oils, are polyunsaturated fatty acids characterized by the presence of a double bond in chemical structure.
• It is a type of fat that the body cannot make on its own. They are an essential fat, needed to survive.
• They are widely distributed in nature and play an important role in the human diet and in human physiology.

The three types of omega−3 fatty acids,

1. α-linolenic acid (ALA), found in plant oils,
2. Eicosapentaenoic acid (EPA)
3. Docosahexaenoic acid (DHA), these both commonly found in fish.

• Common sources of plant oils containing ALA are walnut, algal oil, flaxseed oil, edible seeds, clary sage seed oil, Echium oil, and hemp oil, sources of animal omega−3 fatty acids EPA and DHA are fish, fish oils, and an egg from chickens, squid oils and krill oil.
• Mammals are obtained omega -3 fatty acid from diet.
• Dietary supplementation with omega−3 fatty acids does not increase the risk of death, cancer, or heart disease in people.

BEST SOURCE OF OMEGA – 3 FATTY ACID

Fishes are the best source of omega-3 fatty acids. Some plants also contain omega-3 fatty acids.

Mackerel fish 

• Mackerel is a small, fatty fish that people commonly eat-in breakfast.

Mackerel fish contains:

• 0.59 g of DHA
• 0.43 g of EPA
• It is also rich in selenium and vitamin B-12

Salmon

• Salmon fish is the most popular and highly nutritious fish. There are differences between wild and farmed salmon fish, including some variations in the omega-3 content:
• Farmed salmon fish contains:
• 1.24 g of DHA
• 0.59 g of EPA

Wild salmon contains:

• 1.22 g of DHA
• 0.35 g of EPA
• Salmon fish also contains high levels of protein, selenium, magnesium, potassium, and vitamin B.

Seabass

• It is the most popular Japanese fish.

Seabass contains:

• 0.47 g of DHA
• 0.18 g of EPA
• It also provides protein and selenium.

Oysters

• Oysters serve as an appetizer or snack in restaurants.

Oysters contain:

• 0.14 g of ALA
• 0.23 g of DHA
• 0.30 g of EPA
• Oysters also rich in zinc and vitamin B-12.

Sardines

• Sardines are small, oily fish that people can eat as a snack or appetizer.
• 0.74 g of DHA
• 0.45 g of EPA
• It is a good source of selenium and vitamins B-12 and vitamin D.

Shrimp

Shrimp fish contains:

• 0.12 g of DHA
• 0.12 g of EPA
• It is also rich in protein and potassium.

Trout

• Trout are the most popular and healthful fish.

Trout fish contains:

• 0.44 g of DHA
• 0.40 g of EPA
• It is a good source of protein, potassium, and vitamin D

Seaweed and algae

• Seaweed and algae are the sources of omega-3 for vegetarian people, they are one of the few plants that contain DHA and EPA.
• The DHA and EPA content varies depending on the type of algae.
• There are many ways to include these foods in your diet. E.g.;
• Seaweed is a tasty, crispy snack.
• Seaweed is rich in protein,
• Seaweed has anti-diabetic, anti-oxidant, and anti-hypertensive properties.

Chia seeds

• Chia seeds are a good plant-based source of ALA omega-3 fatty acids.
• Rich in fiber and protein.
• People can use these seeds as an ingredient in salads, smoothies, or they can mix them with milk or yogurt to make chia pudding.

Hemp seeds

• Hemp seeds are rich in many nutrients, including:
• Protein
• Magnesium
• Iron
• Zinc
• Studies show that hemp seeds are good for a person’s heart, digestion, and skin.
• Hemp seeds are slightly sweet in taste.

Flaxseeds

• They are rich in;
• Fiber
• Protein
• Magnesium
• Manganese
• These seeds reduce blood pressure and improve heart health.

Walnuts

• Walnuts are a great source of healthy fats, including ALA omega-3 fatty acids.
• People can eat walnuts on their own, in granola, snack bar, yogurt, salad, or cooked dish.

Edamame

• Edamame beans are immature soybeans that are popular in Japan. They are not only rich in omega-3s but also a great source of plant-based protein. Boiled edamame beans eat as a salad or as a side dish.

Kidney beans

• Kidney beans contain 0.10 g of ALA.
• Kidney beans are one of the most common beans include in meals or eat as a side dish.
• People can add them to curries or eat them with rice.

Soybean oil

• People use soybean oil for cooking.
• The oil is also a good source of:
• Riboflavin
• Magnesium
• Potassium
• Folate
• Vitamin K
• People serve soybeans as part of a meal or in a salad.

How omega-3 Fatty Acids help to improve health

• Study shows that omega-3 fatty acids improve cardiovascular health. Most research involves that EPA and DHA improve health but ALA can also help to improve health.
• Benefits omega-3 fatty acids including in your diet;
• Reduced risk of cardiovascular disease and death due to cardiovascular disease,
• Reduced risk of sudden cardiac death caused by an abnormal heart rhythm.
• Omega-3 fatty acids help to prevent blood platelets from clumping together and reduce the risk of blood clots.
• It helps to keep the lining of the arteries smooth and free from damage. This helps to keep away plaque from forming in the arteries.
• Lowering the levels of triglycerides by slowing the rate they form in the liver. High levels of triglycerides in the blood increase the risk of heart disease.
• Less inflammation – Omega-3 fatty acids show inflammatory response and slow the production of substances that are released during the inflammatory response.
• Raise levels of high-density lipoprotein.
• Lower blood pressure.

The Rasabhediyam adhyaya is the 10th chapter of sutrasthan of the text book or Samhinta astang hrudaya. Rasabhediam word made up of two words Rasa and bheda. Rasa means taste and Bheda means types. This chapter discusses in detail concerning the types of tastes and their properties.

Introduction-

Rasa in Ayurveda means the particular sense object, which is perceived by the tongue (rasanendriya), is called rasa.

There are six types of tastes (Rasa) mentioned-

1. Madhura(Sweet)
2. Amla(Sour)
3. Lavaṇa(Salty)
4. Kaṭu(Hot)
5. Tikta(Bitter)
6. Kaṣaya(Astringent).

Origin of taste- Rasa Utpatti-:

Mahabhautik status of Rasas –The tastes is formed due to the combination of two Bhutas (primary elements).

RASA                                                 ACTIVATED MAHABHUTAS

Madhura (sweet)                             Prithvi + Ap (earth + water)

Amla (sour)                                       Tejas + Ap (fire + water)

Lavana (salt)                                     Ap + Tejas (water + fire)

Tikta (bitter)                                     Akasa + Vayu (ether + air)

Katu (pungent)                                 Tejas + Vayu (Fire and air)

Kashaya (astringent)                       Prithvi + Vayu (earth + air)

Rasa Lakshana (Characteristics of tastes)—

1. Madhura/ Swadu (sweet)-

Madhura rasa is perspicuous by its sticking property in the oral cavity, providing a feeling of contentment and pleasure to the body and delight to the sense organs. It is also liked by ants.

2. Amla (sour)-

Amla (sour) Rasa makes the mouth watery, causes tingling sensation of the teeth, horripilation and leads to closing of the eyes and brows. Amla rasa improves taste of food, digestion strength and nourishes the body.

3. Lavana (salt)- 

Lavana rasa makes more moisten the mouth (increase salivation) and cause burning sensation in the   throat and cheeks. Salt aids in digestion and causes scarping effect, excision effect.it improves taste of food and digestion strength.

4. Tikta (bitter)-

Tikta rasa means bitter, it cleanses the mouth and destroys the organs of taste (makes perception of other tastes impossible). This flavour is a therapeutic boon. It is disliked by many but has many therapeutic properties.

5. Katu (pungent)- 

Katu rasa is found in spicy foods. It  stimulates the tip of the tongue, brings out secretions from the eyes, nose and mouth and also causes irritation ,burning sensation of the cheeks.

6. Kashaya (astringent)- 

Kashaya rasa make inactive the tongue (diminishes capacity of taste perception) and causes obstructions of the passage in the throat.

 Rasa Karma (function of taste) –

1. Madhura 

Rasa – Sweet taste being habituated since birth. It produces greater strength in the body tissues. It is more liked by children.it is also good for the aged, the wounded, the emaciated, improves skin complexion, hairs, strength of sense organs and Ojas (essence of the tissues, immunity). Sweet taste causes predominance of the body, good for the throat, increases breast milk, unites fractured bones. It is unctuous, mitigates Pitta, Vata and Visha (poison).

Excessive use of sweat taste cause many diseases arising from fat and Kapha, obesity, Asthma, unconsciousness, diabetes, enlargements of glands of the neck, malignant tumour (cancer) and such others.

 2. Amla (sour)-

Sour taste increase the digestive activity (stimulates the Agni). It is also good for heart ,great appetizer,hot in potency but cold in touch (coolant on external applications, relieves burning sensation), Sour taste satiates, causes moistening, it is easily digest because of laghu gunaa, causes aggravation of Kapha, Pitta and Asra (blood) and makes the inactive Vata move downwards.

If Sour taste used in excess, causes looseness of the body, blindness, giddiness, loss of strength,  itching (irritation), pallor (whitish yellow discoloration as in anaemia), Visarpa – Herpes, spreading skin disease, swellings, Visphota (small pox), thirst and fevers.

3. Lavana (Salt)-

Lavana rasa gives relieve in rigidity, clears the obstructions of the channels and pores, increases digestive fire, lubricates, causes sweating, penetrates deep into the tissues, improves taste of the food.

By over use, it causes vitiation of Asra (blood) and Vata. It is causes baldness, graying of hair, wrinkles of the skin, thirst, skin diseases, effect of poison, Visarpa – Herpes, spreading skin disease and decrease of strength of the body.

4. Tikta (Bitter)-

Bitter taste by itself is not tasty, but it cures anorexia (aruchi), worms, thirst, poison, many skin problems, loss of consciousness, fever, nausea, burning sensations; Bitter mitigates Pitta and Kapha doshas, dries up moisture, fat, muscle-fat marrow, faeces and urine. It is easy to digest. Increases intelligence, dry (causes dryness), cleanses breast milk, and throat.

Excessive use of bitter taste causes depletion of Dhatus (tissues) and diseases of Vata origin.

5. Katu Rasa Karma –

Pungent cures diseases of throat, allergic rashes, leprosy and other skin diseases, Alasaka (a kind of indigestion), swelling (odema); reduces the swelling of the ulcers. Pungent taste increases digestive fire, improves taste, Shodhana (cleansing, eliminates the Dosas), dries up moisture of the food, breaks up hard masses, dilates (expands) the channels and balances Kapha.

Used in excess, it causes thirst (trushna), depletion of Sukra dhatu (reproductive element, sperm) and strength, fainting (loss of consciousness) contractures, tremors and pain in the waist, back etc.

6. Kashaya (astringent)-

Astringent balances Pitta and Kapha, it is not easily digestible; cleanses the blood, causes squeezing and healing of ulcers (wounds), dries up the moisture and fat, intrupt the digestion of undigested food. Astringent taste is water absorbent, thus causing constipation; drying the skin too much.

By over use, it causes stasis of food without digestion, flatulence, pain in the heart region, thirst, emaciation, loss of virility, obstruction of the channels and constipation.

Tastes and potency:

1. Hot Potency/Ushna Veerya-

Katu (pungent), Amla (sour), Lavana (salt) are hot in potency, each one more so in their succeeding order;

2. Cold Potency/Sheet Veerya –

Tikta (bitter), Kashaya (astringent) and Madhura (sweet) are cold in potency, each one more so in their succeeding order.

Properties of Taste (Rasa):

 Ruksha Gunaa-  Tikta (bitter), Katu (pungent) and Kashaya (astringent) are dry and cause constipation (each one more so in their succeeding order)

 Snigdha Gunna-  Patu (salt), Amla (sour), Madhura (sweet) are unctuous and help elimination of faeces, urine and flatus, each one more so in their succeeding order.

 Guru Gunaa -lavana  (salt), Kashaya (astringent) and Madhura (sweet) are heavy to digest, each one more so in their succeeding order.

 Laghu Gunaa-   Amla (sour), Katu (pungent) and Tikta (bitter) are easy to digest, each one more so in their succeeding order.

Number of combination of tastes (Rasa Samyoga Samkhya)-

The combination of tastes will be fifty seven, but their actual counting will be sixty three, on the basis of their usage (in daily routine of selection of drugs, planning of therapies etc.)

Each taste separately = 6

Combination of 2 tastes = 15

Combination of 3 tastes =20

Combination of 4 tastes = 15

Combination of 5 tastes=6

Combination of 6 tastes =1

These are to be selected and used after considering the conditions of the Doshas, drugs and therapies.

• Lifestyle diseases occur by the way people live their life. These are non-communicable diseases. These diseases are commonly caused by lack of physical activity, unhealthy eating, alcohol consumption, eating tobacco these lead to heart disease, stroke, obesity, type 2 diabetes, and Lung cancer.
• Diseases that occur due to an increase in frequency as countries become more industrialized can include: Alzheimer’s disease, depression, hypertension, metabolic syndrome, chronic kidney failure, osteoporosis chronic obstructive pulmonary disease, colitis, arthritis, atherosclerosis, asthma, irritable bowel syndrome, type 2 diabetes, heart disease, cancer, chronic liver disease or cirrhosis, PCOD, stroke, obesity, and vascular dementia.
• Some diseases, such as diabetes, dental caries, and asthma, appear more in young populations living in a western way.

CAUSES OF DISEASES

• Diet and lifestyle are major factors that influence diseases.
• Substance use disorders which include tobacco, smoking, excessive consumption of alcohol and lack of exercise or too much exercise may also increase the risk of developing some diseases, especially in later life.
• Sedentary lifestyles increase greater rates of obesity.
• Colorectal cancer,
• Breast cancer,
• Prostate cancer,
• Endometrial cancer
• Lung cancer started increasing after this dietary change.
• Adults can develop lifestyle diseases through behavioral factors that impact them. These can be unsafe life, unemployment, poor social environment, working conditions, stress, and home life can change a person’s lifestyle and increase their risk of developing one of these diseases.

SOME COMMON LIFESTYLE DISORDERS

• Obesity – It is the most common problem associated with multiple diseases. BMI will able to tell about obesity levels. If the BMI is higher than 25 then a person falls in the obese category, Obesity is influenced by unhealthy eating habits, stressful lifestyle, and mainly due to lack of physical activity. Through obesity, a person suffers from issues such as breathing, blood pressure, diabetes, cardiovascular diseases, etc.
• Arteriosclerosis – It is the condition in which the blood vessels that carry oxygen and nutrients from your heart to the arteries become thick and stiff, restricting the blood flow to the organ and tissues.

• It is the primary reason associated with blood circulation, heart attacks, and chest pains. Although, there is a link between obesity as well as diabetes and high blood pressure.
• 30-40% of deaths due to cardiovascular problems are directly associated with the age group of 34 to 64.

• Heart Diseases – Heart disease is defined as an abnormality or irregularity in the heart that could affect the heart and blood vessel walls causing functional problems in the heart. There are more than fifty million Indians that suffer from hearing issues. Smoking, high cholesterol, and diabetes are associated with heart diseases.
• High Blood Pressure – Stress, obesity, genetic factors, and unhealthy eating, lack of exercise all lead to high blood pressure problems. About a hundred million people in India suffer from high blood pressure. When the blood pressure reading is 140-90 or higher from this range, then the person suffers from high blood pressure.
• Type II Diabetes – Obesity is the result of type II diabetes. This type of diabetes is due to when the body doesn’t produce enough insulin or there are resists of insulin. Associated factors include poor eating habits and uneven lifestyle choices. Currently, there are more than forty million people facing this problem in India, and the number of cases increases significantly.
• Cancer – Cancer is defined as irregular cell growth in the body and is caused due to many reasons like smoking, lifestyle. Cancer is a direct result of a weak immune system of the body and a stressful lifestyle.  A weak immune system will path to deadly viruses to perform their attack in the body system, and allow it to enter into the immune system.
• Stroke – Stroke is caused due to the blood vessel that carries blood to the brain get obstructed. This condition leads to an oxygen deficiency in the particular area of the brain where the blood is supposed to reach and results in a stroke. This problem is due to poor health habits and high blood pressure. There are many problems associated with lifestyle disorders, but the most significant challenge remains the people and their ignorant choices of leading a life, which caused increasing issues among millions of Indians people on an annual basis.

MANAGEMENT ACCORDING TO AYURVEDIC POINT OF VIEW

• Dinacharya (daily regimen),
• Ritucharya (seasonal regimen),
• Panchakarma (five detoxification and bio-purification therapies),
• Rasayana (rejuvenation) therapies.
• The Sadvritta (ideal routines)
• Aachara Rasayana (code of conduct)
• All these treatments have a great effect on lifestyle disorders.
• Rasayana herbs provides enough scope not only for the prevention of disease but also for the promotion of health and cure the disease too.

Prevention

• The aim of prevention to reduce the risk of a disease or disorder affecting the people.
• Lifestyle diseases are preventable for children if parents choose the correct path for their children as early as possible.
• Lifestyle diseases can be prevented through the decreased intake of smoking tobacco.
• Overweight and obesity can be prevented through healthy eating, exercise, and a well-balanced lifestyle. Prevention can occur if a person undertaking 30 minutes of moderate exercise daily.
• Lifestyle disease can be prevented through giving up smoking and other substances, reduce intake of alcohol, processed meats, red meats, fatty foods, and engaging in daily exercise.

Doshopakramaniyam adhyaya is the 13th chapter of Sutrasthan of Astang Hrudya text book or Samhinta.

In this chapter we are learning the treatment options for Dosha imbalance, how Tridosha reach with Ama and produce symptoms, what is the line of treatment for this condition. We also learn about time of administration of medicines based on disease.

Vriddha Vata chikitsa(treatment of increased vata)—

Line of Treatment for increased Vata Dosha is-

• Snehan / oleation-in this procedure oral administration of oil / ghee / fat and external oil massage is done
• Svedan/ Sudation – diaphoresis, sweating therapy
• Mrudu Samshodhana – it is a Mild purification procedure, Mild Panchakarma (Vamana and Virechana). Excess use of Panchakarma might lead to Vata increase.
•  Svadu Amla Lavana Ushna Bhojya – foods which are of sweet, sour and salt taste
•  Abhyanga – Oil massage
•  Mardana – simple massage
•  Veshtana – wrapping / covering the body/ organ with cloth
•  Trasana – Threatening, frightening
•  Seka – pouring of luke warm herbal decoctions / oils on the affected area
•  Paishtika Goudika Madya – wine prepared from corn flour and jaggery/molasses
• Basti –in this procedure give  enema with fat-oil, enema with drugs of hot potency
•  Deepana Pachana Siddha Sneha – medicated fats and oils of different kinds- sources prepared with drugs causing increase of digestive fire and improving appetite.
•  Medya Pishita Taila Anuvasana – oleation enema prepared from juice of fatty meat and oil-

Vriddha pitta ckikitsa(Treatment of  increased Pitta Dosha)  –

• Sarpi paana – intake of Ghrita (clarified Butter). It can be plain or medicated .
•  Svadu, sheeta Virechana – purgation therapy with drugs of sweet taste and cold potency, consuming of foods items and drugs having sweet, bitter and astringent tastes.
• Sheet   Vihaar-Residing on terraces lit by moonlight in the evenings and  Residing in houses equipped with fountains emitting cooled water, parks and ponds, Spending time in houses near water reservoirs having clean water, sand, lotus, flowers, and trees, with a calm mind  enjoying pleasant music and soft cold breeze, company of friends who do not restrain him, of sons who speak cordially and with innocence.
• Intake of cold milk and plain ghee
• Purgation therapy (Virechana)

Vriddha Kapha Chikitsa( Treatment of increased  Kapha)-

 Treatment options for increased Kapha Dosha are-

•  Teekshna Vamana Virechana – Strong emesis and purgation in accordance with prescribed procedure
• Aahar (food)-intake of food which are dry in properties (ruksha gunaa), Consuming food in limited quantity Consuming food should be Teekshna , Ushna (hot ptency), pungent, bitter and astringent taste, Old wine is good for aggravated kapha doshas. intake of soups of grains, honey and fasting decrease kapha.
• Vihaar- keeping awake at night (Ratrijagarana ),worry (chinta),Exercises of different kinds,Dry massage of the body( udawartan) and gargling.
• Use of Therapies and medicines that reduce fat
• Inhalation of medicinal smoke

Treatment of vatta-pitta doshas-

For the combination of Vata and Pitta the treatment is similar to the regimen of Summer.

Treatment of vata-kapha doshas-

For Kapha and Vata combination treatment is similar to the regimen of Vasanta ritu (spring)

Because Maruta/ Vata is Yogavahi in nature; Yogavahi means when vata associated with Pitta it boosts

Pitta Dosha, when it get engaged with Kapha, it elongates Kapha Dosha.

Treatment of pitta-kapha doshas-

The treatment for the combination of Kapha and Pitta t shall be similar to the regimen of Sarad ritu (autumn).

Adarsh chikitsa/ideal treatment–

That treatment, which cures one disease and gives rise to another disease- sooner or later, is not appropriate (shuddha); A pure treatment is that which cures one – diseases and does not give rise to another.

Movement of Dosha From Alimantory Canal To Body Tissues –

1. Movement of doshas from Koshta to Shakha –

By the effect of excessive exercise,

Incriment  of heat unsuitable/unhealthy activities, and due to quick movement of Vata,

The aggaravated  Doshas move out of the Kostha (GI tract) to the Shakhas- tissues, Asthi (bones) and Marmas (vital organs and vulnerable points).

2. Movement of doshas from Shakha to Koshta –

Doshas move from body channels and tissues to the gastro intestinal tract, by the effect of exculpation, clearing and widening of the minute body channels.

By further increase of Doshas,

By liquefaction, by maturity,

By balancing and controlling Vata.

When Doshas relocate from one place to other, they stay  there for some time, waiting for prevailing  factor. After receiving strength by season, time etc, they get further aggravated and move to other places as well.

Origin of Ama (Amotpatti)-

Soon after digestion process, the useful part (essense of food) gets separated from the waste part. The usable, nutrition enrich part is known as Rasa dhatu.

Due to lack of digestion strength (diminished digestive fire), The Rasa Dhatu does not form well, and it remains in raw, weak form. Indigested rasa dhatu gets vitiated and stays in the Amashaya (stomach and intestines) itself, and becomes ‘Ama’.

 Elimination Of Dosha According To Season (Ritu)–

• Vata dosha  mild increment (Chaya) are seen in summer season (Greeshma ritu) .Vata dosha should be removed from the body by enema (Basti) in Shravana masa (August) .

• Pitta which undergoes mild increase in rainy season (Varsha ritu), should be remove from the body in kartika Month by purgation therapy (Virechana) .
• Kapha which undergoes mild increase in Shishira (winter) should be expelled out in April (Chaitra masa) by emesis therapy (Vamana).
• Greeshma, Varsa and Hemanta [summer, rainy season and winter]- have too much of heat, rain and cold respectively; these three seasons known as Sadharana Kala; the Doshas should be cleared out.
• After having overcome the effects of cold, hot and rainy seasons suitably- by adopting appropriate protective methods necessary treatment – therapies should be administered; Astanga Hridaya Sutrasthan

Aushadha Sevana Kala (Time Of Administration Of Medicines)-

1. Ananna ( empty stomach) – For diseases arising from increase of Kapha, which are severe and for persons who are strong, the time of administration of medicine shall be when there is no food- in the stomach
2. Annadau – just before food or at the beginning of food intake – in disorders of Apanavata
3. Anna Madhye (During food intake) – in disorders of Samana vata
4. Anna ante (at the end of food intake) – in disorders of Vyana vata at the end of the morning meal, in disorders of Udana vata at the end of evening meal.
5. Kavalantare –( in between morsels )– in disorders of Prana- vata
6. Grase Grase – With each morsel – in anorexia, loss of taste it shall be mixed with different kinds of tasty foods
7. Muhurmuha (Repeatedly)- many a times a day – in diseases produced by poison, vomiting, hiccup, thirst, dysponea and cough
8. Saannam (Mixed with food) – in anorexia  condition
9. Samudgam (before and after food) – in tremors, Akshepaka (convulsions), Hiccup
10. Nishi/ bed time – for diseases affecting head and neck.

SALTS

All types of salts are 

• Vishyandi (produce more secretions in the body tissues/srotas)
• Sukshma (is capable of entering into minute channels)
• Help with easy movement of faeces
• Mitigates vata
•  Aids digestion
• Penetrating abilities
• Aggravates kapha and pitta dosha

DIFFERENT TYPES OF SALTS AND THEIR PROPERTIES

SAINDHAV LAVAN

Saindhava salt (rock salt) is

• Slightly sweet in taste
• Aphrodisiac in nature
• Good for the heart (or mind)
•  Balances all the three doshas
• Easily digestible
• Not too hot in potency
• Good for health
•  Does not cause burning or hyperacidity
• Improves digestion

SAUVARCHAL LAVAN (SOCHAL SALT)

Sauvarcala (sochal salt) is

• Easily digestible
• Good for the heart and mind
• It has good smell
• Cures belching
• Pungent taste at the end of digestion
• Relieves constipation
• Improves digestion
• Enhances taste perception

BIDA LAVANA

• Bida salt causes upward and downward movement of kapha and vata dosha(expels them out from both ways)
• Improves digestion
• Relieves constipation and flatulence
• Prevents flatus
• Relieves colic and bloating (heaviness of the abdomen)

SAMUDRA LAVAN (COMMON SALT)

Common salt has madhur vipaka (sweet at the end of digestion), not easy to digest and aggravates Kapha

AUBDHIDA LAVANA

Aubdhida is slightly bitter, alkaline and pungent in taste, penetrates deep in the tissues and increases the secretions in body.

KRISHNA LAVANA (BLACK SALT)

Krisna lavana (black salt) has properties similar to souvarchala except the smell.

ROMAK LAVANA

Romaka salt is easily digestible

PAMSUTTHA LAVANA

Pamsuttha is slightly alkaline, aggravates kapha and not very easy to digest.

• Whenever salts are to be used for medicinal purposes or recipes they should always be prepared commencing with saindhava.

TYPES OF KSHARA

YAVAKSHARA – It is prepared from Barley

• Cures abdominal tumors
• Diseases of the heart
• Duodenal disease
• Anaemia
• Splenic disorders
• Distension of the abdomen
• Diseases of the throat
• Asthma
• Haemorrhoids
• Gives relieve in cough

KSHARA 

All ksharas in General are :

• Teekshna – penetrating
• Ushna – very hot in potency
• krumijit – Destroy worms, prevents worm infestations
• Laghu – Easily digestible
• Pitta Asruk dushana – Vitiate pitta and blood
• Paki – Helps in digestion, Heals wounds
• Chedya – Clears the clogged pores or channels
• Ahrudya- Not good for the heart
• As its taste is pungent and salty, so, it’s not good for semen and ojas (essence of all dhatus or tissues), hair and eye health.

HINGU

Hingu (asa foetida) has following properties

• Reduces  vata and kapha dosha
•  Cures abdominal distension and colic pains
• Aggravates pitta dosha
• Pungent in taste and after taste(vipaka)
• Improves taste perception and appetite
• Improves Digestion and is easily digestible.

HARITAKI (Terminalia chebula)

Haritaki is

• Astringent, sweet at the end of digestion,
• Dry in nature, causes dryness in the body
• Devoid of lavana (It has the remaining five tastes)
•  Easily digestable
• Improves appetite
•  Helps in digestion
•  Improves intelligence
• Prevents early aging, maintains youth
• Hot in potency
• Laxative
• Bestows long life
• Strengthens the mind and the sense organs
• Cures leprosy (and other skin diseases), skin discolouration
• Disorders of voice
•  Chronic intermittent fevers
•  Diseases of the head and eyes
• Anaemia
• Heart disease
• Jaundice
• Disease of the duodenum
•  Consumption
• Dropsy
•  Diarrhoea
• Obesity
• Fainting
• Vomiting
• Worm infestations
• Dyspnoea and cough
• Excess salivation
• Haemorrhoids
•  Disease of the spleen
•  Distention of the abdomen, enlargement of the abdomen
• Obstruction of channels
• Abdominal tumors
• Stiffness of the thing
• Loss of taste
• Many diseases which arise from aggravation of kapha and vata.
• Similarly so is amalaka in all other properties it is cold I potency, and mitigates pitta and kapha.

VIBHITAKA

Aksha (vibhitaka) is pungent at the end of digestion, cold in potency, good for hair and has properties similar to haritaki and amalaka but comparatively less efficient.

TRIPHALA BENEFITS

Therefore, Triphala (haritaki, amalaki and vibhitaki) together is the best rejuvenator of the body, cures diseases of the eyes, skin, excess moisture of the tissues, and heals wounds, obesity, diabetes, aggravation of kapha and rakta (blood)

TRIJATA AND CHATURJATA

Twak (Cinnamon), Ela(Cardamom) and patra (Cinnamon leaf) together are known as Trijataka and these along with kesara form chaturjata.

They aggravate pitta, are penetrating in nature, hot in potency, causes dryness, improves taste and hunger.

MARICHA

Black pepper is pungent, in taste as well as in after taste, mitigates kapha and is easily digestable.

PIPPALI

Long pepper, when its green, aggravates kapha, is sweet in taste and cold in potency, not easily digestible and is unctuous in nature.

In its dry form, it becomes opposite – aphrodisiac, pungent in taste, sweet at the end of digestion, reduces Vata and Kapha dosha, useful in asthma, cough and is laxative.

Pippali should not be used in excess, for long period, without following the rejuvenation therapy regieme.

GINGER BENEFITS

Nagara – (ginger) has following properties

• Increases hunger
•  Is aphrodisiac
• Water absorbent
• Good for the heart and mind
• Relives constipation
• Improves taste
• Easily digestible
• Sweet at the end of digestion
• Unctuous
• Hot in potency
• Mitigates kapha and vata.

Fresh ginger/ardraka is similar in the properties

TRIKATU

• Trikatu – Pepper, long pepper and ginger together are known as trikatu and are
• Useful in obesity
• Asthma
• Dyspepsia and  cough
•  Filariasis
• Chronic nasal catarrh.

Chavaika (Piper chaba) and pippalimula (long pepper root) has the qualities and properties similar to Marica (black pepper) but in lesser extent.

CHITRAKA

Chitraka (leadwort) is similar to fire in digestive properties and cures dropsy, haemorrhoids, worm infestations, leprosy and other skin conditions.

PANCHKOLA

Excluding marica, pippali, pippalimula, cavya, citraka and nagara, is known as panchakolaka, It cures abdominal tumors, disease of the spleen, Abdominal distension and enlargement of the abdomen, colic, and is best to improves hunger and digestion.

BRUHAT PANCHMOOL

Bilwa, , tarari, patala, kasarya and tintuka are together known as Mahat panchamula or Bruhat panchmoola. They are astringent and bitter in taste, hot in potency and reduces kapha and vata dosha.

HARASVA PANCHMOOLA

Brihatidwaya (brihati and kantakari), amsumatidwaya (saliparni and prsniparni) and goksuraka together are known as hrasva panchamula (Laghu panchamoola). It is sweet in taste and after taste(vipaka), neither very hot nor very cold in potency and balances all three doshas.

Together above two are called Dashamoola

MADHYAMA PANCHMOOLA

Bala, punarnava, eranda, surpaparni dvaya (masaparni and mundgaparni) together from the madhyama pancamula.

It reduces aggravated kapha and vata, does not greatly aggravate pitta and is a laxative.

JEEVANIYA PANCHMOOLA

Abhiru – Asparagus racemosus, vira, jivanti, jivaka and rsabhaka together form the jivana pancamula.

It is good for the eye, aphrodisiac, mitigates pitta and vata dosha.

TRINA PANCHMOOLA

Trnakhya (trna pancamula) consisting of darbha, kasa, iksu, sara sali, reduces aggravated pitta dosha.

Good for Kidney health, useful in kidney stones.

• Patha (Cissampelos pareira),
• shati (Hedychium spicatum),
• susha, sunishanna, satinaja , alleviate all the three doshas and easily digest and absorb.
• Sunishanna increases hunger and it is aphrodisiac,
• Rajakshava is better and cures duodenal diseases and hemorrhoids;
• Vastuka breaks up the hard faces.
• Kakamachi (Solanum nigrum) alleviates all the three doshas, useful in skin diseases, aphrodisiac in nature, hot in potency, revitalize, help in easy movement of faces, and is good for the voice.
• Changeri (Oxalis corniculata) is sour in taste, good for digestion, good for duodenal diseases, hemorrhoids, and increased Vata and Kapha, hot in potency, elimination of fluids, and is easily digestible.
• Patola, saptala, arista (neem leaves),
• Sharngeshta (angaravalli/bharangi),
• Avalguja (Bakuchi),
• Amruta (Tinospora),
• Vetra (shoot of vetra),
• Brhati (Solanum indicum),
• Vasa (Adhatoda vasica),
• Tilaparnika (badraka),
• Mandukaparni (Gotu kola),
• Karkota, karavella (bitter gourd).
• Parpata, nadikalaya, gojihwa (godhumi);
• Vartaka (brhati),
• Vanatiktaka (vatsaka/kutaja), karira,
• Kulaka (kupila),
• Nandi (jaya),kucaila,
• Sakuladani (mesasrngi),
• Katilla (raktapunarnava),
• Kebuka (kembuka),kosataka,Karkasa (kampilla)
• These are cold in potency, the taste is bitter, pungent after the end of digestion, holds the movement of fluids, increases Vata and reduces Kapha and pitta.
• Patola is good for the heart or the mind, helpful in worms, sweet at the end of digestion.
• Vrusha (Vasa) cures vomiting, cough, and especially so the hemorrhagic disease.
• Bitter gourd bitter in taste, improve digestion and reduce Kapha and pitta.
• Brinjal benefits: Brinjal is pungent, bitter, hot in potency, sweet in taste, alleviate Kapha and Vata dosha, it is slightly alkaline, good for digestion improves taste, and does not aggravate pitta in the body.
• Karira distend the abdomen, it is astringent, sweet, and bitter in taste,
• Kosataki and avalguja break the hard faces and improve digestion.
• Tanduliya is cold in potency, dry in nature, sweet in taste, and at the end of digestion easily digestible, cures intoxication, pitta, and poison.
• Munjata alleviates Vata and pitta, it is unctuous, cold in potency, difficult to digest, sweet in taste, makes the body strong, and increases semen.
• Palankya is heavy to digest, and laxative.
• Upodika (spinach) relieves intoxication.
• Chanchu is similar to palankya and elimination of fluids.
• Vidari alleviates Vata and pitta dosha, it is a diuretic, sweet in taste, and cold in potency, increased life span by giving strength makes the body strong, good for the throat, hard to digest, aphrodisiac, and rejuvenator in nature.
• Jivanti it is good for the eyes, alleviates all the dosas, sweet in taste, and cold in potency.
• Kusmanda (ash gourd), alabu, Kalinga, karkaru, tindisa, trapusa, cirbhata—all increase Kapha and Vata dosha, breaks the hard faces, stays long without digest properly inside the stomach, cause more secretion in the tissues, sweet in taste and at the end of digestion it is not easily digestible.
• Ash Gourd Benefits Ash gourd is best among the creepers, reduces Vata and pitta purify the urinary bladder, and aphrodisiac in nature.
• Tumba (alabu) is very dry and causes dryness, absorbent in nature.
• Mrinala (lotus stalk), lotus root, lotus tuber, kumuda (utpala kanda), mashaka, keluta, srngataka, kaseruka, kranucadana and kalodya dry in nature and causes dryness, water-absorbent quality, cold in potency, and easily digestible.
• Kalamba, Nalika (kapotacarana), marsa, cilli (vastuka), latvaka, jivanta, kutinjara, kutumbaka, karutaka, yavasaka (yavanisaka), gavedhuka, suvarchala aluka of different kinds, leaves of legumes used for soup and they are all sweet, slightly dry, salty in nature, increases Vata and Kapha dosha, not easily digest, cold in potency, help in the elimination of urine and faces, stay long in the stomach for digestion; if they are cooked in steam, the juice is taken out and mixed with oils, they will not cause much aggravation of the dosha.
• Cilli, it has small leaves is a similar property with vastuka.
• Tarkari and Varuna are sweet and slightly better in nature and reduce Kapha and Vata dosha. The two kinds of kalasaka and varsabhu are slightly alkaline, pungent, and bitter in taste, improves digestion, break the hard faces and cure artificial poisoning, dropsy, Kapha, and Vata dosha.
• Cirabilva sprouts increase appetite, reduce Kapha and Vata dosha, and help in the movement of Bowels.
• Satavari Sprouts are bitter in taste, aphrodisiac in nature, and reduce the three doshas.
• Vamsakarira (tender shoots of bamboo) causes dryness inside the body, heartburn, and an increase in Vata and pitta dosha.
• Pattura improves digestion, bitterness in taste, cures enlargement of the spleen, hemorrhoids, and reduces Kapha and Vata dosha.
• Kasamarda cures disease caused by worms, cures cough and increase of Kapha in the body, and moves the bowels.
• Kousumbha is dry in nature, hot in potency, sour in taste, heavy to digest increases pitta dosha and makes the bowels move.
• Sarsapa (mustard) is not easily digestible, hot in potency, combines the faces and urine, and causes the increase of all the dosha in the body.
• Mulaka (radish), has not had a definite taste, slightly alkaline and better in taste, reduces dosha, easily digestible, hot in potency, and treats abdominal tumors, cough, asthma, ulcers, and disease of ENT, abnormal voice change, retro peristalsis, and chronic nasal catarrh.
• Radish benefits: Radish that is breakable, and not having the definite taste, slightly alkaline and bitter in taste, balances dosha, easy to digest, hot in potency and treat abdominal tumors, cough, respiratory conditions, ulcers, diseases of ENT, hoarseness of voice, bloating, and rhinitis. Radish that is big in size are hard to digest, in taste these are pungent and after the end of digestion nor in potency, increases dosha in the body, and it is abhishynadi (sticky). When it cooked with fats it reduces Vata, the dried one causes an increase in the dosha.
• Pindalu is pungent in taste, hot in potency, reduces Vata and Kapha, and increases pitta. Drum stick, surasa, asuri, bhutrna,  sumuka, arjaka, jambira, etc. when they are green they are good water absorbent, it causes a burning sensation during digestion, pungent in taste, cause dryness in the body, hot in potency, good for the heart, improve hunger and taste, destroy vision, semen, and worms, penetrates deep cause slight increase of the dosha and easily digestible.
• Holy basil benefits Surasa (Tulsi – Holy Basil) cures hiccup, cough, pain in the flanks, bad breath, poison, asthma.
• Sumukha does not cause much burning sensation, cures homicidal poison and dropsy.
• Ardrika (coriander) is bitter, sweet in taste, and has diuretic properties not increase pitta dosha.
• Garlic benefits: Lashuna (garlic) is highly penetrating into deep tissues, hot in potency, pungent in taste, and at the end of digestion makes the bowls move out, good for the heart, mind, and hairs, heavy to digest, aphrodisiac, unctuous, improves taste and digestion, give strength, greatly vitiates the blood and pitta, cures leucoderma, the skin diseases, abdominal tumors, hemorrhoids, diabetes, worms, diseases caused by Kapha and Vata, hiccup, chronic nasal catarrh, asthma, and cough. It is a rejuvenator of the body.
• Grinjanaka (carrot) is best for persons suffering from hemorrhoids that have Kapha and Vata origin, it is penetrating, water-absorbent in nature, and not suitable to those who have pitta predominance.
• Surana (Yam) improves digestion, improves taste, reduces Kapha it is non-unctuous, easily digestible, and especially good for hemorrhoids, bhukanda increase all the dosha to a great extent. Leaves, flowers, fruits (unripe), tubular leaves, and tubers are heavy to digest in their successive order.

What are Antioxidants?

Antioxidants plays an important role in the heart disease, cancer and other diseases. They are the chemicals that may protect your cells against free radicals.

Free radicals– they are the molecules produced at the time of breakdown of food or if someone is exposed to tobacco smoke or radiation.

The damage caused by free radicals is stopped or limited by the use of Antioxidants. Your body uses antioxidants to balance free radicals. This prevents further damage to other cells.

In Ayurveda there are many drugs possessing Antioxidant properties like the traditional Ayurvedic Formulation “Triphala” it is having high potential Antioxidant properties.

TYPES OF ANTIOXIDANTS-

There are thought to be many substances act as Antioxidants and possibly thousands of substances which areacting like it. Those substances has its own role and can interact with others to help the body work effectively.

“Antioxidant” describes what a range of substances can donot only the name of a substance.

Some of the examples of Antioxidants are as follows-

• Vitamins – A,C and E
• Beta-carotene
• Lycopene
• Lutein
• Selenium
• Manganese
• Zeaxanthin

Plant based food Antioxidants–

• Flavonoids
• Flavones
• Catechins
• Polyphenols
• Phytoestrogens are all types of antioxidants and phytonutrients.

USES

They play an important role in the following diseases-

• Cancer
• Diabetes
• Heart disease
• Stress
• Anxiety
• Alzheimer’s disease
• Macular degeneration
• Some Chronic diseases etc.

HEALTH BENEFITS OF ANTIOXIDANTS-

They can protect against the cell damage that free radicals cause, also known as oxidative stress.

There are various Activities and processes that can lead to oxidative stress these are as follows-

• Mitochondrial activity
• Excessive exercise
• Tissue trauma, due to inflammation and injury
• Ischemia and reperfusion damage
• Consumption of certain foods, especially refined and processed foods, trans fats, artificial sweeteners, and certain dyes and additives
• Smoking
• Environmental pollution
• Radiation
• When someone is exposed to chemicals, such as pesticides and drugs, including Chemotherapy.
• Industrial solvents
• ozone

These activities and exposures leads to cell damage.

This in turn may lead to:

• An excessive release of free iron or copper ions
• an activation of phagocytes, a type of white blood cell with a role in fighting infection
• an increase in enzymes that generate free radicals
• a disruption of electron transport chains

All these can result in oxidative stress.

The damage caused by oxidative stressis inter-linked to cancer, Atherosclerosis and the vision loss.

The person taking antioxidants in daily life is believed to reduce the risk of these disorders.

The Act of Antioxidants-

• As a Radical scavenger
• Hydrogen donor
• Electron donor
• Peroxide decomposer
• Singlet oxygen quencher
• Enzyme inhibitor
• Synergist
• Metal-chelating agents

Other research shows that antioxidant supplements may help reduce vision loss due to age-related macular degeneration in older people.

SOURCES

 

ANTIOXIDANT DEFICIENCY

When the body is not taking adequate amount of Antioxidants then as a result the various free radicals that are produced spreads to the other cells and destroys cause cell damage further can cause DNA Damage.

This may cause the enlisted diseases-

• Parkinson ’s disease
• Rheumatoid Arthritis
• Alzheimer’s disease
• Cancer
• Eye Disease
• Heart Diseases

DAILY RECOMMENDED INTAKE OF ANTIOXIDANTS

In order to Stay Healthy and happy life and prevent yourself from various diseases consume the food and Beverages enriched with Antioxidants.

• 4 to 5 servings of Fruit every day
• 4-5 serving Vegetables
• 5 to 10 portion of Grains
• Lemon juice or one lemon per day
• 1 Amla per day

CAC SPECIAL ANTIOXIDANT PRODUCTS-

• DETOX JUICE
• ALOE VERA JUICE
• AMRIT TULSI RASA
• TRIPHALA JUICE

FOR MORE DETAILS VISIT OUR WEBSITE- 

https://www.chandigarhayurvedcentre.com

Daily health and hygiene regimen according to Ayurveda is referred to as dincharya or ‘daily practice’. This is a regular regimen to keep an individual’s mind and body in optimum health and wellness. Everyone’s regular health and hygiene regimen will be different depending on age, gender, environmental factor, state of health, body type, and seasonal factors. Daily health regimens or Nitya karama have different components like showering/bathing, Dantdhawan, Nasyam, Asana, Meditation, and Pranayama, Dhoompan etc., and most important among these components is one’s daily oral hygiene practice, which includes maintaining optimal health of your teeth, gums, and tongue. We will outline a typical Ayurvedic dental care regimen that can be adjusted depending on personal need and circumstances.

Morning

Before the day starts, early morning is considered the most important time to care for your oral hygiene. As bacteria and plaque tend to accumulate (increase in number) in your mouth overnight and cause offensive “morning breath”, it is important to notice and address this first thing in the morning on an empty stomach. Thus the mouth will be free of bacteria, clean, the breath fresh, and the sense of taste living for the day.

Oil pulling (Kavala Graha)

The initial step of the morning ritual is oil pulling (Kavala Graha), an ancient Ayurvedic ritual in which a tablespoon of oil(commonly preferred oil is sesame oil) is used to “pull out” impurities and bacteria (known as ama in Ayurveda)from the mouth. Swishing oil around the mouth and between the teeth(without swallowing) for five to twenty minutes and then spitting out is known as kavalgraha. The mouth can be rinsed gently with hot water after that, and then the person can further proceed to brush of teeth. Swishing with the oil can be done at the same time as taking showering to save time.

Brushing your teeth

Ayurvedic physicians in ancient times recommended brushing teeth with twigs made from medicinal trees like Neem, Kikar, Jamun, etc, in the present era it is best to brush teeth with an appropriate toothbrush with soft bristles and a specially formulated ayurvedic Manjan or Paste. It will help in removing accumulated bacteria, tartar, a plaque from the enamel surface of teeth. The ingredients of the toothpaste have medicinal properties which will help to keep the gums healthy and to freshen the breath.

Scraping of the tongue (jihvasodhana)

After brushing your teeth, the next practice in the morning ritual should be scraping the tongue with a tongue scraper. Tongue scraping is an ancient ayurvedic ritual (jihvanirlekhan) that cleanses the tongue and keeps it free from germs and helps in combating foul breath. It helps in stimulating the taste buds before breakfast.

Swishing with mouthwash

The last step in your morning oral hygiene ritual must be to swish your mouth with an Ayurvedic mouth wash or herbal decoction, which will ensure removing leftover germs on all the places in the oral cavity left by brushing and scraping, like under the floor of the tongue or on the roof of the mouth.

Day

During the day it can be beneficial to invest a few minutes caring for your oral cavity after meals. A toothpick can help to remove any large food particles. Followed by a quick swish of ayurvedic mouthwash, this can be entire that’s required to keep the mouth clean, germ-free and the breath fresh throughout the day.

Evening

After your dinner and before going to the bed is the final main step of the day for investing few minutes for your teeth and gums care. This will ensure that any stuck food particles are removed from the teeth, dental plaque, tartar, and bacteria do not accumulate overnight while sleeping overnight.

Brushing your teeth

According to allopathic and ayurvedic experts, it is advised to brush the teeth two times a day, both during morning and night. Twice daily brushing of the teeth has been the recommended practice for many centuries and is even mentioned in the ancient Ayurvedic text Charak Samhita.

Flossing between your teeth

Flossing across the teeth is a very effective practice at removing stuck food particles and reducing the formation of plaque and removing the tartar. It should be done at least once a day and it is generally advised to floss before going to bed rather than in the morning, as this ensures that any solid food particle does not stick in the teeth overnight.

Swishing with mouthwash

In the end, another swish with herbal kashayam (mouthwash) will give the final cleansing to your mouth before going to bed and it will keep your breath free from odor throughout the night. Caring for your teeth, tongue, and gums with this daily Ayurvedic regimen will ensure optimal oral hygiene and contribute much more to your overall health.

How to read your tongue

According to Ayurveda, different parts of the tongue related to different organs of the body. Ayurvedic physicians examine their patient’s tongue which helps to diagnose disease. The front 1/3 of the tongue relates to the neck, lungs, heart, chest; the central 3rd relates to the pancreas, stomach, liver, and spleen; and the rear one-third area relates to the lower abdominal organs, like the ileum, duodenum, and colon. Discoloration, patches, depressions, or elevations on tongue areas signify all sorts of physical, and metabolic imbalances. If your teeth have left impressions along the margin of your tongue, you may be experiencing poor intestinal absorption. A white coating that covers your entire tongue indicates toxins in the intestines. A line down the middle of the tongue reflects that you’re retaining emotions along your vertebral column, which can lead to stiffening of the back. So the tongue elaborates the tale of the body and the mind.

Remedies for tooth and gum problems

FOR RECEDING GUMS AND SENSITIVE TEETH:

Moisten a toothbrush with water and Put a few drops of tea tree oil on the brush. Brush your teeth. After that with the help of a cotton swab apply some tea tree oil to the exposed part of the gums. Applying tea tree oil to your dental floss can treat deep pockets of infection.

FOR A TOOTHACHE:

Place a small piece of edible camphor (not the synthetic kind) next to the painful tooth can also use a clove instead of camphor. The saliva will mix with the camphor and will relieve the toothache. If you have a cavity then visit your doctor.

FOR COLD SORES:

Applying aloe vera gel or pulp directly onto the affected area can be beneficial. At night, take one-third tablespoon of Triphala powder (a mild ayurvedic laxative) in warm water. This will pacify systemic pitta (the fire element of the body) and relieve your symptoms.

FOR CANKER SORES:

Having half cup of cranberry juice half an hour before meals can relieve canker sores and any burning sensations or irritation.

FOR GINGIVITIS:

Massaging the gums with mustard oil and turmeric paste can be helpful in gingivitis.

FOR BLEEDING GUMS:

Drink one glass of orange juice mixed with one Indian gooseberry juice and a pinch of cumin. Ensure consuming enough amount of vitamin C.

TO PREVENT CAVITIES:

Have 1gram of finely ground cardamom with oatmeal. Cardamom is aromatic, stimulating, and refreshing. It also improves digestive fire, relieves acidity, and freshens the breath.

• Pancreatitis is inflammation in the pancreas.
• The pancreas long in length, flat gland that presents behind the stomach in the upper abdomen. The pancreas produces enzymes that help in digestion and hormones that help regulate body sugar levels.
• The digestive enzymes are produced via the pancreatic duct into the small intestine where they activated and helps to break down the fats and proteins.
• The pancreatic hormones insulin and glucagon produced by the pancreas released into the bloodstream regulate blood sugar levels.

TYPES OF PANCREATITIS

1. Acute pancreatitis – inflammation of the pancreas that appears suddenly and lasts for days.
2. Chronic pancreatitis – It occurs after multiple episodes of acute pancreatitis, and lasts for months or several years.

CAUSES OF PANCREATITIS

• The causes of pancreatitis include:
• Alcohol consumption
• Gallstones
• High triglyceride levels
• Abdominal injury or surgery
• Certain medications
• Exposure to certain chemicals
• Smoking
• Family history of pancreatitis
• Cystic fibrosis
• Pancreatic cancer

ACUTE PANCREATITIS

In acute pancreatitis, there is inflammation of the pancreas that develops quickly, and lasts for few days but sometimes it becomes serious.

CAUSES

• Gallstone – A gallstone can pass through the bile duct and out into part of the gut just after the duodenum). In general, it does not cause any problem. However, in some people, a gallstone becomes stuck in the bile duct, where the bile duct and pancreatic duct open into the duodenum. This gallstone affects the enzymes or the chemical present in the pancreatic duct or even blocks their path completely.
• Alcohol – acute pancreatitis is associated with alcohol. Alcohol does not damage the cells of the pancreas, it makes pancreatic cells more sensitive to damage from other causes such as smoking and others.
• High level of fats in the blood

Uncommon causes 

• Viral infections (mumps virus, HIV).
• A rare side-effect to some medicines.
• Injury or surgery around the pancreas.
• Infections with parasites
• High blood calcium levels.
• Abnormal structure of the pancreas.

ETIOPATHOGENESIS OF ACUTE PANCREATITIS

SYMPTOMS 

• Vomiting
• Nausea
• Diarrhea
• Loss of appetite
• Rapid pulse
• Pain with coughing,
• Deep breathing
• Tenderness when the abdomen is touched
• Fever
• Jaundice,
• Blood pressure may fall or rise.

CHRONIC PANCREATITIS

• Chronic pancreatitis means inflammation of the pancreas that doesn’t improve over time.
• It considered chronic when it coming back or when the inflammation does not heal for months or years. It may lead to permanent scarring and damage to the pancreas.
• Calcium stones and cysts may develop in the pancreas, which can block the pancreatic duct, the tube that carries digestive hormones and juices to your stomach.

CAUSES OF CHRONIC PANCREATITIS

• Alcohol abuse
• Autoimmune disease inflammatory bowel syndrome, primary biliary cholangitis
• Other causes include:
• A narrow pancreatic duct,
• Blockage of the pancreatic duct either due to gallstones or pancreatic stones,
• Cystic fibrosis,
• Genetics
• High level of calcium in the blood, which is called hypocalcaemia,
• A high level of triglyceride fats in the blood, which is called hypertriglyceridemia

SYMPTOMS

• Pain in the upper abdomen
• Diarrhea
• Fatty stools, loose stools, pale stool, which don’t flush away easily,
• Nausea and vomiting,
• Shortness of breath,
• Weight loss,
• Excessive thirst and fatgue,
• Severe symptoms as the disease progresses, such as:
• Pancreatic fluids in your abdomen,
• Jaundice, which is characterized by a yellowish discoloration in your eyes and skin,
• Internal bleeding,
• Intestinal blockage.

COMPLICATIONS

• Stress
• Anxiety
• Depression
• Pseudo cysts
• Pancreatic cancer
• Diabetes
• Infection of pancreas
• Kidney failure
• Malnutrition
• Pancreatic necrosis
• Breathing problems due to chemical changes that occur in the body affect your lungs

DIAGNOSIS

• Ultrasound scan – High-frequency sound waves create an image on a screen of the pancreas and its surroundings.
• CT scan – X-rays are used to take 3D images of the pancreas from several angles.
• Magnetic resonance cholangiopancreatography (MRCP) scan – This scan shows clear pictures of bile and pancreatic ducts.
• An endoscopic retrograde cholangiopancreatography (ERCP) scan – An endoscope is inserted into the digestive system to diagnose pancreatitis.

PREVENTION

• Stop alcohol abuse,
• Stop smoking.

TREATMENT

• Liver Care Syrup – Liver Care Syrup is a herbo-mineral Syrup which is purely ayurvedic formulation. CAC Liver Care syrup helps in balancing Pitta dosha. This Syrup enhances regeneration of liver cells, promote functions of liver, and improve blood flow from the liver. It helps in the treatment of fatty liver, liver cirrhosis, Hepatitis, hepatomegaly, and obstructive Jaundice. CAC Liver Care syrup contains Ingredients like Kalmegh (Andrographis paniculata), Kutaki(Picrorhiza kurroa), Bhumi amla( phyllanthus niruri), Giloy(Tinopora Cordifolia), Yavakshar( Hordeum vulgare), Imli Kshar( Tamarindus indica), Mukta Shukta pisti etc. These herbs shows Antioxidant, anti-inflammatory, Hepato-protective, properties. This syrup improves digestion, enhances appetite.
  Recommended dosage: Take 1 tablespoon twice daily with normal water.

•  Kaishore Guggulu – Kaishore Guggulu is a herbo- mineral 650 MG tablet. CAC Kaishore Guggulu tablet helps in balancing Pitta dosha in our body. Kaishore guggulu is an ayurvedic guggul formulation used for raised uric acid, Blood purification, mild to severe attacks of Gouty arthritis, inflammatory diseases, Wounds, Indigestion, Constipation, Loss of appetite, Diabetic carbuncles etc. Kaishore guggulu contains pure herbal ingredients such as Guduchi (Tinospora cordifolia), Amla (Emblica officinalis), Bibhitaki (Terminalia bellirica), Haritaki (Terminalia chebula), Shuddha Guggulu (Commiphora mukul), Shunthi (Zingiber Officinale), Kalimirch (Piper Nigrum), Pipali (Piper Longum), Vidanga (Embelia Ribes), Nisoth (Operculina Turpethum), Danti Mool (Baliospermum Montanum), Goghrita etc. These herbs helps in regulating metabolism, cleans out toxins from the body and boosts immunity.
  Recommended dosage: Take 1 tablet twice daily with normal water.

• Trikatu Tablet – Trikatu Tablet is a hebo-mineral tablet of 650 MG and is purely Ayurvedic formulation. CAC Trikatu Tablet helps to eliminate excess Kapha or mucous from the body, supports respiratory system, manages weight, helps to take out impurities or ama from the body, supports healthy detoxification, reduces swelling. It shows anti-inflammatory, analgesic, expectorant, antioxidant properties. This tablet is made up of equal parts of three herbs such as Pippali (Piper longum), Shunthi (Zingiber officinale), & Marich (Piper nigrum) that maintains the metabolism in the body. The regular use of this tablet balances the thyroxine hormone and treats hyperthyroidism naturally. It is an Appetizer and it improves digestion, supports normal gastric function, and normal circulation.
  Recommended dosage: Take 1 tablet twice daily with normal water.

• Kanchnar Guggul – Kanchnar Guggul is an Ayurvedic and Herbal medicine. It is available in the form of a tablet and it is to be taken orally. They are processed by decreasing the decoction of vegetable substances to a thick density and after pouring some powders for creating a pill mass. CAC Kanchnar guggul is pure herbal medicines which checks and treats any kind of abnormal growth in the body, healing of ulcers, thyroid disorders, hernia, lesions and cancer. All kind of unwanted growth and fluid retentions in the body is treated by CAC Kanchnar Guggul and it reduces all kinds of lumps in the body.
  Recommended dosage: Take 1 tablet twice daily with normal water.

• Kapha Balance Tablet – Kapha tablet is a healthy blend of herbs formulated to balance Kapha doshas without aggravating Pitta and Vata doshas. It can also be used to alleviate any temporary Kapha imbalance. It is very effective in Kapha season that is late winter and spring. It consists of warming and astringent herbs that help to balance the system throughout the cold season. The main use of Kapha tablets is to remove excess Kapha doshas from the system and helps in the management of weight, healthy lungs, and the immune system.
  Recommended dosage: Take 1 tablet twice daily with normal water.

Akshitarpana is a Sanskrit word in which” Akshi” means eyes and “Tarpana” means nourishment.  This is a procedure for eye nourishment and refreshes the eyes. Akshitarpan (NetraTarpan) is the best therapy to improve eyesight and vision. In this procedure, medicated or plain unctuous substances like Ghrita pour over the eyeball for a specific period of time either a preventive or curative treatment with aimed providing nourishment and improving the efficiency of the eyes. In Ayurveda this procedure commonly called Kriyakalpa for eye diseases, Kriyakalpa means treatment.

Akshitarpan in Ayurveda has an eye care and rejuvenation treatment program. It is generally prescribed after the course of a body detoxifying program, therapeutic purification, and a course of Nasayam.

DURATION

30 minutes

In this procedure, the eye is filled with medicated oil or ghee for a specific period of time and asked the patients to lie down comfortably. Then make a dough of black gram, a circular ring boundary is formed around the eye socket with the height of one and a half inch, after lukewarm medicinal ghee or oil is poured slowly into the eyes, keeping the eyes closed during this process, the patient should be calm, stable and keep eyes open and close frequently so that the ghee can remain well in contact with the eyes. This procedure is done in a few diseases of the eyes such as refractive error, xerophthalmia, and so on with various herbal medicines. This treatment also enhances the beauty of the eyes.

BENEFITS

• Balances Vata and pitta dosha,
• Improves vision,
• Removes dark circles,
• Reappearance and re-energize tired, dry, fat, and injured eyes,
• Give strength to the muscles and nerves of the eyes,
• Giving relaxation to the eye strain due to continuous work on the computer watching television screen for a long time, due to the precision job like jewelry designing and long-distance drive,
• Protects against the formation of cataracts.

INDICATIONS FOR TARPANA KARMA

• When a patient sees the darkness in front of their eyes
• Dryness of the eyes
• The roughness of the eyes
• Stiffness of eyelids
• Falling of eyelashes
• The dirtiness of the eyes
• Deviated eyeball or squint
• In extreme aggravation of the diseases of the eye
• Injury or traumatic condition of the eye
• Vata –pitta predominant diseases
• VAGBHATTA has further added a list of diseases which is specifically selected for tarpan karma.
• Kricchronmilana (difficulty in opening eyes),
• Siraharsha (congestion of conjunctival blood vessel),
• Sirotpata (episcleritis),
• Tama (blackout),
• Arjuna (subconjunctival hemorrhage),
• Syanda (conjunctivitis),
• Adhimantha (glaucoma).

CONTRAINDICATIONS FOR TARPANA KARMA:

• According to ACHARYA SUSHRUTA tarpana is not indicated:
• On a cloudy day
• Extreme hot or cold seasons
• In conditions of worries and anxiety
• In conditions of tiredness and giddiness of eyes
• In complications of eyes
• In the condition of acute pain, inflammation, redness, etc.

PROCEDURE:

• Poorva Karma: Sthanika abhyanga & mridu swedan is done.
• Pradhana Karma: Akshi tarpana should be carried out in the forenoon or in the afternoon after the food taken by the patient or when the food has been digested and the head and the whole body of the patient have been treated with purification measures. The patient is made to lie in the supine position in a good-lighted and ventilated room free from dust & smoke. Then the eyes are encircled with firm, compact leakproof daugh made up of paste of powdered Masha. According to Vagbhatta daugh is made up to a height of two angulas. The patient is then asked to close the eyes and over the closed eyes, ghrita is poured with appropriate drugs and liquefied in lukewarm water should be poured to the eye orbit, till the level of the tip of eyelashes. The patient is asked to open & close the eye intermittently & steadily.
• Paschata Karma: After retaining of ghrita in a specific period, the ghrita is drained out through a hole made at the bottom of the dough wall near the outer canthus of the eye, and the eye is washed with lukewarm water. The Kapha which stimulated by the potency of ghrita, should be eliminated by Nasya, and fumigation with the help of Kapha-suppressive drugs. The patient is advised to keep away from exposure to bright lights, wind, sky, and mirrors.

BENEFITS

• Balances Vata and pitta dosha,
• Improves vision,
• Removes dark circles,
• Reappearance and re- energize tired, dry, fat and injured eyes,
• Give strength to the muscles and nerves of the eyes,
• Giving relaxation to the eye strain due to continuous work on the computer watching television screen for long time, due to the precision job like jewelry designing and long-distance drive,
• Protects against the formation of cataracts.

SAMYAKA TARPITA LAKSHANA

• Sukhaswapana – good (sound) sleep
• Avbodhatva – blissful awakening
• Vaishadhya – clearness of the eyes
• Varnapatava – discernment of individual colors
• Nivriti – feeling of comfort
• Vyadhividhvansa -cure of the disease
• Kriya laghvama – easiness in closing and opening the eyes
• Prakash kshamta – ability to withstand bright light

ATI- TARPITA LAKSHANAS:

• Netragaurava – heaviness in eyes
•  Avilta – indistinct vision
• Atisnigdhata -excessive oiliness
• Ashru srava – lacrimation
• Kandu – itching
• Upadeha – stickiness
• Dosha-samutklishta – aggravation of dosha

HEENA TARPITA LAKSHANAS:

• Netrarukshata – dryness of eye
• Avilta – indistinct vision
• Ashrusrava – lacrimation
• Asahyam roopdarshan- difficulty in vision
• Vyadhivridhi – aggravation of disease