Wednesday, May 29, 2019

Effects of Ama on Nervous system #Ayurveda


Views shared by several Ayurveda professionals and non-Ayurveda people in discussion group:
Disclaimer:
All views shared here are only for knowledge. This information doesn’t have any scientific validation. Various doctors and non-medicos have shared their views and experiences in this discussion. Please do not try any of the suggestions described here, without prior consult from your regular, qualified doctor. Dr. Prerak Shah and no other person is responsible for any unwanted effects, side effects or contra-indications in your health. Thank you.
(Any ayurveda or medical doctor, If you like this activity, and wants to be a part of this chat discussion on whatsapp, please send in your request by email to admin@ayulink.com Thank you.)
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Next topic of discussion: Effects of Ama on Nervous system #Ayurveda
Shahil H Bhavsar: As per my understanding Ama needs to be digested quickly So more blood supply is given to GIT. Hence we feel drowsiness, sleepiness.
Ayulink Ayurveda: As per my knowledge ama can create all kinds of rheumatic conditions. May be inflammation of nerves are due to aama.
Dr. Pritam Veer: Aam – Grudhrasi, Aam- Rheumatoid arthritis, Aam- Rhumatic heart disease
Ayulink Ayurveda: Aam = all skin and respiratory allergies (but it does not fall in nerves disorders)
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Gary Yuen: Modern symptoms according to Pole: High triglycerides, atherosclerosis, late-onset diabetes, high blood sugar levels, some forms of depression, rheumatoid factor, the presence of helicopylori bacteria, leukocytosis or leukocytopaenia (deficient and excess white blood cells), excess antibodies, Candida albicans in the gut and uterus, blood urea, gout, excess platelet count, high IgE levels from allergic reactions, excess red blood cells, gall stones as a sign of excess bile, kidney stones as a sign of unmetabolised calcium and oxalates, high liver enzymes (serum alanine aminotransferase [ALT], serum aspartate aminotransferase [AST]), intraocular pressure (glaucoma), bacterial infection, high temperature, tumours.
Dr. Rachanaji: Aam is created when the agni is manda or visham, It causes derangement of saman vayu. Saman vayu disturbance hampers normal functioning of other vayu. Nervous system mainly involves work of pran vayu and vyan vayu. Sthan of pran vayu is hrdaya and vyan vayu is sarva Sharir. This derangement causes all type of vat vyadhi. Vaat vyadhi is included under diseases of nervous system.
Shahil H Bhavsar: Aam may cause autoimmune disease also.
Dr. Bhavini Raja: Which medicine/ kalpana we can use in kids for aam pachan? Sometimes kids have both skin and respiratory allergy...
 Dr. Supratim Bir: Vilwadi gulika
Vd. Hardik bhatt: vishwa is very common and best for aama. according to me.
Dr. Bhavini Raja: How to use? Dose? Which pharmacy?
Dr. Rachanaji: For aam the first and best thing is langhan. Chitrak is best dipan and pachan. We can also give chitrakadi vati, sanshamani vati, sanjeevani vati. Sanjeevani is best for aamajirna. Along with Langhan ushna ambu pan containing jeerak.
Croatia Branko Markovic: Lashuna has showned amazing quality of removing ama and restoring nerves
Dipak Padia Osho: Agree but as per Rutu Charya in summer season which is the best way to controll Aam
Dr. Rachanaji: Sukhoshnajal with jeerak Means jeerak bhavit
Ayulink Ayurveda: we can not suggest any one name of dipana pachan herb or formula to remove aama.
Langhana = fasting is the best.
Before we start talking about herb / formula or spice for aama pachan...pl consider vaya, desh, dosha, kala, sara, sanhanan, prakriti, vikiriti, bala, satmya, ojas
Some pt can get good response with Garlic and some can be benefited with Chitraka. sometimes trikatu is the best or sometimes visha dravyas (toxic) are used to control aama. So the choice of herb/ spice or formula can be different from person to person and diseases to disease.
Aama in digestive tract and aama in locomotor system will need different herbs too. Basically aama in nerves system is very complicated condition. Many a times inflammatory nerves diseases or many auto-immune diseases ? (can be aama conditions) are not responding to our basic treatment. We wish to discuss here such complicated conditions. If some of our freinds can share his/ her experience with case history will be good to know. Thnx
Dr. Arvind Shahane: Vilwadi vati Nagarjun Kerala
Dr. Vikas Sharma: Ama create disturbance in body buffer system and ultimately effect on autonomic nervous system (kundalini) as well as central nervous system (dhe,shruti,smriti)
Dr. Rachanaji: One reference regarding aam and sangyavaha srotas I got in sneh adhyay charak sutra, In compendium they have denied snehpan in aam dosh yukta, pitta. If snehpan still done then pitta gets more vitiated spreads throughout the body And damages sangya vah srotas
A Male of 54 years have c/o coal tar stuck in his foot while walking
Slowly his fingers were affected and he could not hold the spoon. On different diagnostic test he was detected to have demylination of sheath. In ayurveda demylination of sheath can be considered due to effect of pitta. In his condition he underwent snehan and Swedan and his condition deteriorated day day with swedan. Poor guy went to therapy centre on his legs but couldn't return in a good condition. It took time for him to recover from side effects of swedan. So in Sam Agatha if we do snehpan than it can cause severe damage to myelin sheath. In case of nervine disorder we should give kapha vardhak ahar and aushadh along with  pachan drugs that are not taking very tikshna guna. It took 1 entire year for reverse all symptoms of demylination of sheath  Today he leading healthy life. Initially his treatment comprised of heavy doses of steroids, He himself being a ayurveda practitioner did satvapatan of jyotishmati tail and took that and unfortunately that also had bad effect on his health. One thing he continued and that helped him to cure this disease was shatavari ghrt. Shavatri is best pittashamak, brhniya also
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Compiled by - Dr. Dhruti Kagrana


Tuesday, May 14, 2019

Ayucafe – Live chat Nutritional recipes in summer season according to Ayurveda


Views shared by several Ayurveda professionals and non-Ayurveda people in discussion group:
Disclaimer:
All views shared here are only for knowledge. This information doesn’t have any scientific validation. Various doctors and non-medicos have shared their views and experiences in this discussion. Please do not try any of the suggestions described here, without prior consult from your regular, qualified doctor. Dr. Prerak Shah and no other person is responsible for any unwanted effects, side effects or contra-indications in your health. Thank you.
(Any ayurveda or medical doctor, If you like this activity, and wants to be a part of this chat discussion on whatsapp, please send in your request by email to admin@ayulink.com Thank you.)
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Ayucafe – Live chat Topic of Discussion: Nutritional recipes in summer season according to Ayurveda
Ayulink Ayurveda: Summer season is going on. In India we are facing 44-45 C temp at this time.
Dr. Madhura Phadtare: Watermelon juice with cumin seed powder and saindhav .
Ayulink Ayurveda: sunstroke is common. Let us share some recipes that have nutritional as well as therapeutic use.
Basically we need coolants for our body
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Dr. Rajeshkumar Radadiya: Mishreya Panak with jeggery
Ayulink Ayurveda: shatavari, guduchi, fennel, almaki, are4 coolants
Croatia Branko Markovic: Coconut water, milk, meat..chutney of coconut..juice of cucumber with coriander and mint leaves
Dr. dhananjay Bairagi: Any fruit juice is nutritious in any season....But seasonal one are better for health
Ayulink Ayurveda: kindly elaborate about Mishreya panak
Vd. Dhruti Kagrana: sungandhi valo ( Khas) Vetiveria zizanioides
Prasad N Dhule: Shadav is also works as a coolent
Croatia Branko Markovic: Fennel and coriander fanta
Ayulink Ayurveda: coriander seeds + fennel seeds + rock sugar is good for both purpose.
Dr. Jwalit shah: લીંબુ શિકનજી માં જે તકમરીયા આવે છે પણ ઠંડા
Dr. Madhura Phadtare: Variyali sharabat made of  rasins and fennel
Prasad N Dhule: What should be used for skin care in summer as temp is too much... 45 ??
Dr. Madhura Phadtare: Shikanji of cucumber
Dr. Rajeshkumar Radadiya: Raw unions juice for skin .it is natural coolant
Dr. Madhura Phadtare: Aam ka panna as panake mentioned in grantha. Various panake recepies from granth we can use.
Dr. Jwalit shah: ગુલકંદ
Dr. Rajeshkumar Radadiya: Shikanji from mango
Ayulink Ayurveda: apply sandalwood lepam
onion juice + raw mango juice + known as Baflo is good drink for summer
Gulkand (rose petal jam)
Dr. Madhura Phadtare: Sharkarodak - bha.pra. kruttana varga - sugar,water,ela,lavang,karpur,marich.
Ushiradi panak - bhaishajya ratnavali.
Ayulink Ayurveda: To prevent sun stroke - people used to apply onion juice on forehead
Dr. Madhura Phadtare: Draksha panak - ref cha.su.27/279
Vd. Dhruti Kagrana: Dhnyak him
Ayulink Ayurveda: Gulkand (rose petal jam) mixed with chilled milk is a good drink
Dr. Madhura Phadtare: Amla panak - ashatang hriday
Dr. dhananjay Bairagi: Kismis ..kwath, Kharjuradi manth
Ayulink Ayurveda: poppy seeds is also used some times as coolant.
Actually black grapes (kismis) + Coriander seeds + Fennel seeds + poppy seeds + rock sugar is complete recipe to prepare sharbat (shorbe)
Croatia Branko Markovic: With milk or without?
Dr. Madhura Phadtare: Amla panak- ashatang hriday sutra sthan 3/30-31
Panak made of any amala rasa fruit kept in erthen pot + add Coconut+banana piece
Ayulink Ayurveda: without milk
Dr. Meenaxi Verma: I thing kharjuradi manth is beneficial and easy to make
Vd. Shrinidhi: Sattu is typically made of Bengal gram and is said to have an instant cooling effect on the body.
Ayulink Ayurveda: kokam (garcenia) is the best
Croatia Branko Markovic: We can cook even with vrikshamla
Vd. Dhruti Kagrana:
Dhanyaka him:
1. Take one part of crushed coriander seeds.(Eg: 10 grams)
2. Add six parts of water (Eg:60 ml)
3. Keep it covered over one night.
4. Next morning, filter it, and mix with a little quantity of sugar, and  drink it.
Reference is as follows –
Praataha saasharkaro peyo himo dhaanyaka sambhavaha |
antardaaham mahaa thrishnam jayet sroto vishodhanam ||
– Sharangdhara samhita madhayama khanda – 2nd chapter, 7-8 shloka.
Dr. dhananjay Bairagi: Lemon and apakva mango....Easily available
Croatia Branko Markovic: Crushed mint leaves, lemon, sugar, cool water
Dr. dhananjay Bairagi: चिंचा पानक is also good one
Dr. Rinku Shah: Aampanna
Dr. Madhura Phadtare: Variyali sharbat= fennel seed + black rasin soak for 2-3 hours. Grind it and strain it. Add rock sugar + lemon
Dr.Sabita: Kokam sharbat, aampanna, saktu panna
Dr. dhananjay Bairagi: The ripe tamarind has to be soaked in water for 2 hrs..Then filtered. Jeerak, salt, sugar to be added in that filtrate.
Vd. Dhruti Kagrana: Kushmand Avaleha
Dr. dhananjay Bairagi: Any juice itself as ras dhatu....Acts as tarpan and प्रीणन Dadimb juice ..
Dr. Madhura Phadtare:
Shikanji of cucumber- 1 Cucumber
Juice of 1 lemon
Half tsp Rock Salt
2 tsp Rock Sugar powder
One fourth tsp pepper powder
1 glass water
Method - blend all ingredients in blender and strain it
Dr. Madhura Phadtare: According to greeshma rutucharya rasala,raita ,ragakhandava(muramba) are  solid food recepies to eat
Vd. Dhruti Kagrana:
Sharkara panak:
Sharkara + Ela(cardamom) + Lavang(clove) + Mari( black pepper) + water
Dr. Nehal Shah: Gulkand and recipes made with Gulkand are very useful for summer
Dr. dhananjay Bairagi: तक्र ...सबसे बढ़ीया
Vd. Dhruti Kagrana:
 Amra prapanaka:
Boiled (Apakva) mango + sugar (sharkara) + water + Mari (black pepper)+ karpoor
Dr. Madhura Phadtare: Amra Rasala -ref .kshem kutuhala - ripe mango juice +karpur+ aadrak+ tarbuj pieces
Ayucafe 01: We can add gulkand in any recipes like milk gulkand Shake gulkand lassi,,kheer and also soak almond and raw mango are good for summer
Dr. Pulkit Baxi: In meal include ONION ,, BUTTERMILK. KARELA , rrajgara,, sabudana,, Milk nd dairy products. Of course fruits . Like watermelon, grapes, banana, papaiya.
Vd. Dhruti Kagrana: 1part lemon + 6part sugar water + Lavang( clove) + Mari (Black pepper).
Milk is also good as per Bhavprakash.
Dr. dhananjay Bairagi: कढ़ी
Ayucafe 01: Masala buttermilk- mint,coriendar leave,roast jeera,black salt,pinch of papper
Dr. Nehal Shah: It's preferred to drink earthen pot stored water which infused with Ushir in summer
Dr. Pulkit Baxi: Palandu ( onion)  I think shit virya.  ?? Please correct me if I wrong
Dr. Nehal Shah: Lemon+ cucumber+Mint infused water
Vd. Dhruti Kagrana: Vegetable: Dudhi ( Bottle gourd) is also good in summer season
Dr. dhananjay Bairagi: कोशिम्बिर...One of the easy receipy
Dr. Nehal Shah: Pointed gourd (Parval vegetable), Falsa Sharbat
Dr. Dipa Mehta: Bilva phala sharabt also good
Dr. Nehal Shah: Use of Spinach and amaranth Leaves as vegetables
Dr. Dipa Mehta: Hibiscus flowers sharabt
Vd. Dhruti Kagrana: Ikshu rasa - Sugar cane juice is also coolant
Dr. Pulkit Baxi: Coconut is more better
Dr. Madhura Phadtare: Sol kadhi is also good recepie of kokum and coconut milk
Dr. Nehal Shah: Goras Amli and coconut water drink/Sharbat. Yes, kokum sharbat is also good.
Dr. Pulkit Baxi: "Takmariya" ( I don't  know another name)sharbat
Vd. Hardik bhatt: u shrikhand is best in this season.
Dr. Nehal Shah: Rice preparation made with Krishna Kamod rice
Vd. Hardik bhatt: Take home made shirk hand is very good bruhan and balya
Ayulink Ayurveda: mogra flowwer sharabat

Ayulink Ayurveda: Goras amla?
Dr. Madhura Phadtare: Sabja seed ?
Dr. Nehal Shah: 50 gms Falsa + 1 1/2 tablespoon sugar (Khadi Sakar) +1/4 teaspoon Black salt == blend into a blending jar. Falsa Sharbat will ready to serve
Vd. Hardik bhatt: Take curd and tight it in a cotton cloth . remain hung it in fridge. Than next day morning weight it and add rock sugar in the same u prapotion. and mix well it. than  can add some  cardemom powder and mix it. simple u shrikhand is ready to it. one can add u kesar, pista,  or other dry fruits also.
Dr. Madhura Phadtare: Soaked sabja seed water
Dr. Jwalit shah: Shadang paniya??
Dr. Nehal Shah: It's English name is Manila Tamarind, hindi is Goras imli or Jungle Jalebi, Gujarati - ગોરસ આમલી
Dr. Madhura Phadtare: Rasala or shikharini is very similar to shrikhand
Dr. dhananjay Bairagi: गोरक्ष चिंच?
Dr. Madhura Phadtare: Rasala shikharini (bhojan kutuhal)- hung curd +jaggery + orange+pomegranate+ honey+ lemon juice+ grape juice +black paper + saindhav
Dr. Madhura Phadtare: Rasala ,muranba and raita are mentioned sir
Gary Yuen: Is there anything classically mentioned about skin protection from the sun or effects of sun on the skin? They say dark skin that evolved over many thousands of years might be a reaction to low levels of folate. Meaning green vegetables are among most important foods.
Dr. Pritam Veer: Gulkand kshirpak tried and tested. Very yummy receipy. Masala buttermilk with dhanyak and Jirak. Kokam juice. Solkadhi made with Kokam Agal and coconut milk , sugar and salt plus 1 garlic clove and 1 chilli. Keep in fridge.
Aam Panna with raw mango. Mango cooked and add jaggery, ela. Add Ushir (which you get in super market) in your daily drinking water pot. Change when the smell of ushir is lost. It takes about 7days to change it.
Gulkand 10gm + Milk 1 cup + 1 cup water boil the mixture until only milk remains and water evaporates.
Cool it and drink verryy tasty.
Gary Yuen: Milk and and buttermilk are not mentioned in raktapitta and thus i think also not appropriate for summer. From Charak Ci 4.36–48 which are possibly the most cooling foods : the cereals of sali, sastika, nivara, koradusa/kodrava, prasantika, syamaka and priyangu. For them gram, lentils, green grams, makustha and adhaki are commended for the pulse-soup. The vegetables useful in raktapitta arc patola, nimba, tip of vetra, tender leaves of plaksa and vetasa, kiratatikta, gandira/kandira and kathillaka/punarnava. The flowers of kovidara, kasmarya and salmali are also used as vegetable in diet and also similar substances...
Lotus neem mandukaparni i think among most cooling
Vd. Sachin Kadlag: Boiled and then again chilled milk is indicated in summer in day time  also  after dinner .
Gary Yuen: During summer, any chance to skin and hair care? Example, sometimes I see mandukaparni and other herbs in hair oils shampoos recipes but not often. For skin where many use dal and turmeric, perhaps adding other herbs like manjishtha and coriander? Any change
Dr. Kundan Gadhavi: Sakthu(sadhya santarpan) and also used commonly in North India
Manth(kharjuradi)
Panak(sharkara ,nimbu panak)
Rasala(shrikhand-home
 made)
Him(dhanyak-draksha)
-------------------------------.
Compiled by - Dr. Dhruti Kagrana



The technical difference between Ghee and butter? #Ayurveda


Views shared by several Ayurveda professionals and non-Ayurveda people in discussion group:
Disclaimer:
All views shared here are only for knowledge. This information doesn’t have any scientific validation. Various doctors and non-medicos have shared their views and experiences in this discussion. Please do not try any of the suggestions described here, without prior consult from your regular, qualified doctor. Dr. Prerak Shah and no other person is responsible for any unwanted effects, side effects or contra-indications in your health. Thank you.
(Any ayurveda or medical doctor, If you like this activity, and wants to be a part of this chat discussion on whatsapp, please send in your request by email to admin@ayulink.com Thank you.)
<><><><><><><><><><><><><><><><><><><><><><><><><><><><> 
Next topic for discussion:The technical difference between Ghee and butter? #Ayurveda
Dr.maninder: Clarified butter = ghee !
Shri Minoo parabia: Butter has lots of proteins + fat in emulsified state. Water content of butter is very high. Part of globular proteins as well as, casein, the fibrous proteins are there
Ghee is pure fat.
Smell in ghee is imparted due to fermentation of Lactose by yeast and bacteria.
Cream if clarified directly, lacks characteristic aroma.
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Chemical Free Beauty Treatments
We recommend enjoying our “Hair-Spa”
(removes dryness & improves luster)

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Gary Yuen: Ghee is also supposed to be made at a certain temperature. Studies now show ghee made through high heat creates oxidized cholesterol. Cooking ghee at high temperatures seems like it would do the same.
Ayulink Ayurveda: there are many kind of medicated or "butter with added herbs" available in European market. I was wondering, can we use this medicated butter for snehan?
Dr. Madhura Phadtare: Yes  ...madhuraushadhi siddha navaneet is adviced in kikwis (strech mark  in pregnancy) treatment for internal use...
Shri Minoo parabia: Only problem with butter in tropical weather is, it will go stale very fast.Ghee has a good shelf life.
Ayulink Ayurveda: The question arose because of the misinformation given about ghee and butter. Present day clarified butter is considered ghee which is incorrect. Need to go to the basics
all western ayurveda people says the same ....Ghee is clarified butter
This is their information - achieved from the books of great western scholars of ayurveda. Its western ayurveda science.
During my travels across Europe, North America and Latin America, I come across many such topics.
UK Vipin Patel: That is exactly why Western systems consider ghee to be bad for health!!!. Ghee prepared by first fermenting milk to curd then churning the curd to get the small amount "cream" which is them heated to obtain ghee.
The only option is to practice ayurveda from basics and not translated versions which is happening in the West
Croatia Branko Markovic: And the proper way to do it from scratch?
Gary Yuen: In caraka su6.27, for summer the first thing mentioned mantha, a drink made from grilled yava, sali, and milk. How does one prepare such? Toast yava and sali for some time and then cook? I would have thought toasting such would make it more heating.
UK Vipin Patel: Ghee is prepared churning curd while butter is prepared by churning  whole milk. So "ghee" we get now days is NOT  ghee as per ayurveda texts
Dr. Ravikant Prajapati: Ghee= highly clarified butter minus milk solids removed
Dr. Deepa Kale: Milk is boiled and the cream thus got is heated to get butter....There are no sanskar on butter.
Milk cream is converted into curd which is then churned to get navneet which is heated to get ghrut.
Butter is buddhimandyakarak where as ghrut is buddhivardhak.
Ghrut= ghee
Butter is guru
Ghrut is laghu
UK Vipin Patel: The question arose because of the misinformation given about ghee and butter. Present day clarified butter is considered ghee which is incorrect. Need to go to the basics
Dr. Ravikant Prajapati: Sir fermenting Milk to curd ? Or fermenting Milk cream(Malai) to Curd then churn?
UK Vipin Patel: Fermenting milk to curd then churn
Usa Dr. Vaduvur S. Narayan: The great Ayurvedic concept of WHAT IS GHEE is not been so far been clearly explained in this blog by native and traditional scholars of Ayurveda. Could any one Please offer a clear , concise and succinct definition of butter and Ghee .This will clear up any confusion in The minds of us who have not had the privilege of training in Ayurveda
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Compiled by - Dr. Dhruti Kagrana



Castor oil in diet and treatment according to #ayurveda

Views shared by several Ayurveda professionals and non-Ayurveda people in discussion group: Disclaimer: All views shared here are onl...