Thursday, June 18, 2009

health tips


Health:


1. Drink plenty of water.
2. Eat breakfast like a king, lunch like a prince and dinner like a beggar.
3. Eat more foods that grow on trees and plants and eat less food that is manufactured in plants.
4. Live with the 3 E's -- Energy, Enthusiasm, and Empathy.
5. Make time to practice meditation, yoga, and prayer.
6. Play more games.
7. Read more books than you did in 2008.
8. Sit in silence for at least 10 minutes each day.
9. Sleep for 7 hours.
10. Take a 10-30minutes walk every day. And while you walk, smile.


Personality:


11. Don't compare your life to others'. You have no idea what their journey is all about.
12. Don't have negative thoughts or things you cannot control. Instead invest your energy in the positive present moment.
13. Don't overdo Keep your limits.
14. Don't take yourself so seriously. No one else does.
15. Don't waste your precious energy on gossip.
16. Dream more while you are awake.
17. Envy is a waste of time. You already have all you need.
18. Forget issues of the past. Don't remind your partner with his/her mistakes of the past. That will ruin your present happiness.
19. Life is too short to waste time hating anyone. Don't hate others.
20. Make peace with your past so it won't spoil the present.
21. No one is in charge of your happiness except you.
22. Realize that life is a school and you are here to learn. Problems are simply part of the curriculum that appear and fade away like algebra class but the lessons you learn will last a lifetime.
23. Smile and laugh more.
24. You don't have to win every argument. Agree to disagree.

Society:


25. Call your family often.
26. Each day give something good to others.
27. Forgive everyone for everything.
28. Spend time with people over the age of 70 & under the age of 6.
29. Try to make at least three people smile each day.
30. What other people think of you is none of your business.
31. Your job won't take care of you when you are sick. Your friends will. Stay in touch.

Life:


32. Do the right thing!
33. Get rid of anything that isn't useful, beautiful or joyful.
34. GOD heals everything.
35. However good or bad a situation is it will change.
36. No matter how you feel, get up, dress up and show up.
37. The best is yet to come.
38. When you awake alive in the morning, thank GOD for it.
39. Your Inner most is always happy. So, be happy.

Last but not the least:


40. Please Forward this to everyone you care about.


--
Divyang A. Pandya

Tuesday, April 7, 2009

ADUSA ADHATODA VASICA VASAKA PLANT

ADUSA
ADHATODA VASICA
VASAKA
PLANT
वासका 
Botanical Name: Adhatoda Vasica
Indian Name: Adusa
Origin, Distribution and Composition

Vasaka, also called Malabar nut tree, is well known throughout [India. It is tall, with several branches, dense, and an evergreen shrub. Leaves are large and lance-shaped. It has capsular four-seeded fruits. The flowers are either white or purple in colour. Its trade name vasaka is based on Sanskrit name. Vasaka is indigenous to India. It grows allover the of India and in the lower Himalayan ranges. The leaves contain an alkaloid vasicine besides an essential .
Healing Power and Curative Properties

The leaves, roots and the flowers are extensively used in indigenous medicine as a remedy for cold, cough, bronchitis and asthma.
Bronchitis and Asthma

In acute stages of bronchitis it gives unfailing relief. especially where the sputum is thick and sticky. It liquifies tilt sputum so that it is brought up more easily. For relief in asthma, the dried leaves should be smoked.
Tuberculosis

In Ayurveda, a preparation made from vasaka flowers, known as gulkand is used to treat tuberculosis. A few fresh petals of vasaka flowers should be bruised and put in a pot of chill3 clay. Some sugar crystals are added and the jar kept in the sun. It should be stirred every morning and evening. The preserve is ready for use in about a month.

Even the juice from its leaves is useful in treating tuberculosis. About 30 ml of the juice is taken thrice a day with honey. It relieves the irritable cough by its soothing action on the nerve and by liquefying the sputum, which makes expectoration easier.
Coughs

For coughs, 7 leaves of the plant are boiled in water, strained and mixed with 24 grams of honey. This decoction provides relief. Similarly a confection of vasaka flowers eaten in doses of 12 grams twice daily relieves cough. About 60 grams of flowers and 180 grams of jaggery should be mixed for preparing this confection.
Intestinal Warms

Its leaves, bark, the root-bark, the fruit and flowers are useful in the removal of intestinal parasites. The decoction of its root and bark in doses of 30 grams twice or thrice a day for 3 days can be given for this purpose. The juice of its fresh leaves can also be used in doses of a teaspoon thrice a day for 3 days.
Diarrhoea and Dysentery

The juice from its leaves should be given in doses of 2 to 4 grams in treating diarrhoea and dysentery.
Skin Diseases

A poultice of its leaves can be applied with beneficial results over fresh wounds, rheumatic joints and inflammatory swellings. A warm decoction of its leaves is useful in treating scabies and other skin diseases.
Methods for Uses and Dosages

The drug vasaka is often taken in the form of juice extracted from its leaves, mixed with ginger or honey, in doses of 15 to 30. The leaves can be made into a decoction or the dried leaves can be given in powder form in doses of 2 grams. Both the decoction and powder are constitunets of many preparations used in teh Ayurvedic medicine for various affections of the respiratory tract. The root and the bark hae the same medicinal uses as the leaves.A decoctoin of the bark is given in 30 to 60 ml does and the powdered root-bark in 0.75 to 2 grams does.

--
Divyang A. Pandya

Wednesday, November 26, 2008

ગુણકારી ગંઠોડા(પીપરીમૂળ) Piper Longum Piperaceae Long Papper, Pipli Aromatic, stimulant, carminative ,good for constipation, for gonorrhea



Piper Longum Pippali, Maagdhi Pippal, Lendi Pippali Long pepper
ગુણકારી ગંઠોડા(પીપરીમૂળ)
lindi piper, pipri, pipar, piper longum , long pepper,

Piper Longum Piperaceae Long Papper, Pipli

Aromatic, stimulant, carminative ,good for constipation, for gonorrhea, paralysis of the tongue ,advised in diarrhea , cholera, scarlatina ,Chronic Malaria, Viral hepatitis.Piper Longum is most commonly used to treat respiratory infections such as stomachache, bronchitis, diseases of the spleen, cough, tumors, and asthma. When applied topically, it soothes and relieves muscular pains and inflammation. In Ayurvedic medicine, it is said to be a good rejuvenator. Piper Longum helps stimulate the appetite and it dispels gas from the intestines. An infusion of Piper Longum root is used after birth to induce the expulsion of the placenta. It is used as sedative in insomnia and epilepsy. Also as cholagogue in obstruction of bile duct and gall bladder.
દેશી ઓસડિયાથી પરિચિત ગૃહિણીઓના રસોડામાં ગંઠોડા કે પીપરીમૂળ હોય જ છે. ગંઠોડા એ લીંડીપીપર નામની વનસ્‍પતિના મૂળિયાની ગાંઠ છે. આપણા ઘણાં કુટુબોમાં શરદી, ઉધરસમાં ગંઠોડાની રાબ પીવાય છે. ગંઠોડા ચા- શાકના ગરમ મસાલામાં પણ વપરાય છે. આયુર્વેદની શરદી, વાયુની દવાઓમાં ગંઠોડા વપરાય છે.
છોટા નાગપુરના પ્રદેશમાં બહેનોના માસિક સ્‍ત્રાવની ગરબડમાં તથા શરદીના વિકારોમાં ગંઠોડાનો ઉકાળો ગોળ નાખી પીવાય છે. પ્રસૂતા સ્‍ત્રીઓના પહોળા થયેલા ગર્ભાશય તથા યોનિમાર્ગને મૂળ સ્થિતિમાં લાવવા માટે ઘી- ગોળમાં કરેલી ગંઠોડાની રાબ ઉમદા ટોનિક જેવું કામ કરે છે.જે પ્રસૂતા બહેનોની પ્રસૂતિ થઈ જાય પણ પછી ઓર ન પડે તો તે પડવા માટે ગંઠોડાનો ઉકાળો ગોળ નાખી આપવાથીઓર બહાર આવી જાય છે.
અનિદ્રાઃ ખૂબ વિચાર, વાયુ કે વૃધ્‍ધાવસ્‍થાને કારણે વાયુ વધી જવાથી રાતની ઊઘ ઊડી જાય ત્‍યારે ગંઠોડાનું ચૂર્ણ ૨ગ્રામ જેટલું ગોળ તથા ઘી સાથે ખાવું અથવા દૂધમાં ખાંડ તથા ગંઠોડા નાંખી ઉકાળીને પીવાથી ઊંઘ સારી આવે છે.
કફની ઉધરસઃ ગંઠોડા સૂંઠ અને બહેગંદળનું ચૂર્ણ બનાવી રોજ મધમાં ચાટવાથી શરદી, કફની ઉધરસ મટે છે. ટાઢિયો તાવઃ ગંઠોડાનું ચૂર્ણ એકથી બે ગ્રામ જેટલું મધમાં ચાટીને ઉપરથી ગરમ દૂધ પીવાથી તાવ મટે છે.
અમ્‍લપિતઃ ગંઠોડા ૨ ગ્રામ તથા સાકર ૪-૫ ગ્રામ મેળવી સવાર-સાંજ ખાવાથી શ્વાસનું દર્દ શમે છે.
શ્વાસઃ પીપરીમૂળ ખરલમાં ૨૪ કલાક સુધી સતત ઘૂંટી લઈ, શીશી ભરી લો. તેમાંથી ૨ ગ્રામ દવા મધમાં રોજ સવાર- સાંજ ખાવાથી શ્વાસનું દર્દ શમે છે.
ઊલટીઃ પીપરીમૂળ તથા સૂંઠ સમાન ભાગે લઈ ચૂર્ણ બનાવી ૨ થી ૩ ગ્રામ જેટલું મધ સાથે લેવાથી મટે છે.
હ્રદયરોગઃ પીપરીમૂળ તથા એલચી બન્‍ને સમાન ભાગે લઈ ચૂર્ણ કરી ૩ ગ્રામ જેટલી દવા મધ સાથે લેવાથી કફજન્‍ય હ્રદયરોગ મટે છે.
સોજાઃ શરીરના કોઈ પણ અંગના વાયુ કે કફના સોજા પર પીપળીમૂળને પાણી સાથે વાટી ગરમ કરીને લેપ કરવો તેમ જ ગંઠોડૉ દેવદાર, ચિત્રક અને સૂંઠ નાખી ગરમ કરેલું પાકું પાણી જ ખાવા- પીવામાં વાપરવું
ધાવણ વધારવાઃ ગંઠોડા અને કાળા મરી પાણી સાથે બારીક વાટીને તે દૂધમાં મેળવી (ખાંડ નાખી) માતાને રોજપીવડાવવાથી તેના ધાવણમાં વધારો થાય છે.
નોંધઃ ગંઠોડા મોટી વયના માણસોને લેવાની માત્રા ૧ થી ૨ ગ્રામ છે. તે ગરમ હોઈ પિત્ત પ્રકૃતિવાળાને માટે સેવન હિતાવહ નથી. તે નેત્રદ્રષ્ટિ અને વીર્ય ઘટાડનાર છે.
ગુણધર્મો
આયુર્વેદના મતે ગંઠોડા કે પીપરીમૂળ સ્‍વાદમાં તીખા, તીક્ષ્‍ણ, ગુણમાં લૂખા (રુક્ષ) ગરમ પિતદોષ કરનાર, આમ કફ તથા વાયુદોષ મટાડનાર ભૂખ તથા રુચિ વધારનાર, ઝાડાને ભેદનાર અને પેટનાં (અજીર્ણ વાયુના) દર્દો, આફરો, બરોળ, ગોળો, કૃમિઘ દમ, શ્વાસ, ક્ષય, મગજની નબળાઈ, ગાંડપણ, વાયુપ્રકોપ, પ્રસૂતાને થયેલ (સૂતિકા) રોગ, માસિક સાફ ન આવવું, અનિદ્રા, ઉધરસ, શ્વાસ અને વાયુહર, ઉત્તેજક, ઝાડો સાફ લાવનાર, રકતશુધ્ધિ લાવનાર છે. તે વનજીકર અને સૂતિકા રોગ મટાડનાર છે.

Tuesday, November 11, 2008

Kidney stone is called as Vrukkashmari in Ayurveda

Kidney stone is called as Vrukkashmari in Ayurveda . It is the formation of small sand like particles into a stone like solid structure . It can occur anywhere in the genito-urinary system . In the kidney / ureter / urinary bladder . It obstructs the normal flow of urine . Many times the stone moves from its original position , leading to mild to intense pain in the abdomen . There are many medicines , Herbal as well as Rasa kalpas too , to treat the stones anywhere in the body . The dose of the medicine changes as per the doshas , body constitution etc . It will be better if u can visit to any nearest Ayurveda Vaidya & take the medication after consultation .


Divyang A. Pandya

Sunday, October 19, 2008

HARDE (Haritaki) Terminalia chebula , Terminalia reticulata Sanskrit and Bengali, Karkchettu (Telugu), Kadukkaya (Tamil), Harade (Marathi and Gujarati).

HARDE (Haritaki)


SANSKRIT NAME
Harithaki LOCAL NAMES (in India)

Harithaki (Sanskrit and Bengali), Harad (Hindi), Karkchettu (Telugu), Kadukkaya (Tamil), Harade (Marathi and Gujarati).
HINDU MYTHOLOGY
Highly esteemed by the Hindus, and a mythological origin has been assigned to it. It is said that when Indra(king of dieties in hindu mythology) was drinking nectar in heaven, a drop of the fluid fell on the earth and produced Haritaki
 
PROPERTIES

(ayurvedic)
Guna :- Laghu, Ruksha
Rasa :- Madhura,katu,tiktha,kashaya,amla. only Lavana is absent.
Veerya :- Ushna
Vipaka :- Madhura
Prabhaava :- Tridoshahar
 
KARMA (Action) harde herb cure

Mridu Virechaka (mild laxative),
Tridoshahara (cures all the three doshas),
Agnideepaka (enhances bioassimilation),
Medhakara (enhances memory),
Rasayana (rejuvenating, prevents aging and disease),
Netra Hithakara (good for eyes),
Laghu Paki (digests easily),
Ayurvardhaka (increases life span),
Brimhana (nourishes body tissues),
 
SANSKRIT SYNONYMS
Harithaki (Sanskrit and Bengali), Harad (Hindi), Karkchettu (Telugu), Kadukkaya (Tamil), Harade (Marathi and Gujarati).
 BOTONICAL NAME
  Terminalia chebula , Terminalia reticulata

FAMILY
  Combretaceae
STRUCTURE  Large tree, young branchlets, leaf buds,

Leaves:- mostly subopposite, distant, ovate, with long, soft, shining, rust coloured, or silvery hairs.Wither in the cold season.

Flowers:- Dull white or yellowish, with a strong offensive smell.Blossom in April to May.
Fruits:- Obovoid or ellipsoidal from a broad base, glabrous.Formation in November to January.
 
 
PHARMACOLOGY  Fruit contains a constituent which has a wide antibacterial and antifungal spectrum.and also inhibits growth of E.coli, the most common organism responsible for urinary tract infection. The fruit pulp exhibits laxative properties.
 
CHEMICAL COMPOSITION Fruits:- Contain astringent substances - tannic acid, Chebulinic acid, gallic acid etc. Resin and a purgative principle of the nature of anthraquinone and sennoside are also present.


 

Saturday, October 18, 2008

USE OF METHI

METHI USE

The rhombic yellow to amber colored fenugreek seed, commonly called maithray, is frequently used in the preparation of pickles, curry powders, and pastes, and is often encountered in the cuisine of the Indian subcontinent. The young leaves and sprouts of fenugreek are eaten as greens, and the fresh or dried leaves are used to flavor other dishes. The dried leaves (called kasuri methi) have a bitter taste and a strong characteristic smell.

In India, fenugreek seeds are mixed with yogurt and used as a conditioner for hair. It is one of the three ingredients of idli and dosa (Tamil). It is also one of the ingredients in the making of khakhra, a type of bread. It is used in injera/taita, a type of bread unique to Ethiopian and Eritrean cuisine. The word for fenugreek in Amharic is abesh, and the seed is reportedly also often used in Ethiopia as a natural herbal medicine in the treatment of diabetes. It is also sometimes used as an ingredient in the production of clarified butter (Amharic: qibé, Ethiopian and Eritrean Tigrinya: tesme), which is similar to Indian ghee. In Turkey, fenugreek gives its name, çemen, to a hot paste used in pastirma. The same paste is used in Egypt for the same purpose. The Arabic word hulba حلبة (Helba in Egypt) for the seed resembles its Mandarin Chinese counterpart hu lu ba. In Yemen it is the main condiment and an ingredient added to the national dish called saltah. Fenugreek, or shambalîleh شنبليله in Persian, is also one of four herbs used for the Iranian recipe Ghormeh Sabzi.

In Egypt, fenugreek seeds are prepared as tea, by being boiled then sweetened. This is a popular winter drink served in coffee shops. In other parts of the Middle East fenugreek is used in a variety of sweet confections. A cake dessert known as Helba in the Islamic world is a tasty treat during Islamic holidays. This is a semolina cake covered in sugar or maple-like syrup, and sprinkled with fenugreek seeds on top.

Jews customarily eat fenugreek during the meal of the first and/or second night of Rosh Hashana (The New Year). It is green and is similar to the verb ירבו (to increase) in Hebrew, which symbolically signifies a prayer that their merits will increase. Yemenite Jews often prepare a foamy substance from fenugreek seeds that they add to soups.


--
Divyang A. Pandya

Methi Fenugreek (Trigonella foenum-graecum) is a plant in the family Fabaceae. It is commonly known as Maithray (Bangla,Gujarati),

Fenugreek (Trigonella foenum-graecum) is a plant in the family Fabaceae. It is commonly known as Maithray (Bangla,Gujarati), Methi or Mithi (Hindi , Nepali, Marathi मेथी, and Urdu ميتهي , from the Sanskrit मेथिका), Menthyada soppu (ಮೆಂತ್ಯ) (Kannada), Ventayam (வெந்தயம்) (Tamil), Menthulu (Telugu), Hilbeh (حلبة Arabic), or ulluva (ഉലുവ Malayalam)، shambalîleh (شنبليله Persian). Fenugreek is used both as an herb (the leaves) and as a spice (the seed). It is cultivated worldwide as a semi-arid crop. It is frequently used in curry.



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