Category Archives: Infertility

  • ।। च्यवनप्राश ।।

    Posted on by Dr. Shweta Labde

    च्यवनप्राश हे एक रसायन औषध आहे. च्यवनप्राशचा उल्लेख सर्वप्रथम चरकाचार्यांनी आपल्या चरक संहितेत केलेला आढळतो. ।। लाभोपायो हि शस्तानां रसादीनां रसायनं ।। –  म्हणजे प्रशस्त गुणांनी युक्त रसरक्तादि धातु प्राप्त करण्यासाठी जे जे उपाय केले  जातात त्यांना   रसायन असे म्हणतात. च्यवनप्राश मधील मूख्य घटक म्हणजे आवळा. आवळा हा अत्यंत गुणकारी, त्रिदोष शामक फल अहे. त्यातील इतर घटक द्रव्य जशी मानुका, गोक्षुर, हिरडा, जीवक, ऋषभक,गोघृत, मध, विदारी, हि सर्व औषधे शरिरातील दोष दूर करून, शरीर धातुंचे बल, उर्जा, वृद्धी, आणि चैतन्य निर्माण करुन शरिराचे वर्धन करतात. शरिराचे बल, अग्नि आणि आरोग्य हे हेमंत आणि शिशीर ऋतुमध्ये (हिवाळ्यात) अतिशय उत्तम असते, तसेच च्यवनप्राश हा अल्पशः उष्ण असतो, शिवाय ऊत्तम प्रतीचा आवळा पण ह्या काळात उपलब्ध असल्याने, च्यवनप्राश हिवाळ्यात सेवन करण्याचा नेम आहे. च्यवनप्राश सेवन केल्याचे फायदे : क्षीण, क्षत, वृद्ध आणि बालक यांच्या शरिर अवयवांची वाढ करणारे रसायन आहे. खोकला आणि दमा ह्यासाठी ऊत्तम रसायन आहे. हॄदयासाठी बल्य मूत्राशय आणि शुक्राशयातील दोष दूर करते. च्यवनप्राश निरंतर सेवन केल्यास बुद्धि, स्मृति, कांति, अग्नि, आयष्य वाढते. सौंदर्य टिकून राहते आणि वार्धक्य उशीरा येते. च्यवनप्राश सेवन काल आणि विधि :  च्यवनप्राश चे प्रमा्ण हे आपली प्रकृति, वय, आणि वैद्यांच्या सल्ल्यानुसार ठरवावी.  सामान्यतः निरोगी तरुण व्यक्तिने सकाळी अनोशापोटी, रसायन कालात १ मोठा चमचा च्यवनप्राश अवलेह चाटून खावे. उष्ण ऋतु अथवा उष्ण प्रकृतिच्या लोकांमध्ये च्यवनप्राशची मात्रा कमी असावी. अधिक फायद्या करीता त्यासोबत १ लहान चमचा तूप सेवन करावे. च्यवनप्राश सेवनानंतर, पुढे काही काळ छान भूक लागल्याखेरीज काहिही खाऊ नये. च्यवनप्राश सोबत किंवा लगेच किमान १ तास नंतर कधिहि दूध प्राशन करु नये. च्यवनप्राशमध्ये मुख्य घटक आवळा आहे, जो मुळात आंबट रसाचा आहे, त्यासोबत   दुध घेतल्यास ते विरुद्ध आहार ठरतो, असे हे विरुद्ध नित्य सेवन केल्यास फायद्यापेक्षा अपायच  अधिक होतील.

    Posted on by Dr. Shweta Labde
  • Chyawanprash – The Anti ageing Potion .

    Posted on by Dr. Shweta Labde

    Chyawanprash – The Ayurvedic health tonic, immunity booster is known to almost everyone, for its extraordinary benefits. The famous Chyawanprash Avleha was first mentioned in Ayurvedic Grantha, “Charak Samhita”. Acharya Charak classifies ‘Chyawanprash Avaleha’ under Rasayan category – meaning the medicines or herbs which helps to rejuvenate the body cells, thus enhancing and maintaining the youthfulness, vigor, vitality and energy of the body. It also delays the ageing process and restores the health. Chyawanprash avleha – Chyawan -This delicious recipe was formulated by the sage Chyawan. Prash – The word prash specifies the consistency of it. It has thick jam like consistency which has to be licked and chewed a little; so the name ‘Chyawanprash‘. Chyawanprash is enriched with more than 35 rejuvenating and healing herbs, ghee, honey, sugar, spices, etc. which not only makes it tastier but also a beneficial and healthy formulation. The prime content being Amalaki (Indian Gooseberry) other herbs like gokshur, haritaki, vidari, jivak, rishabhak, panchamool, etc detoxifies and rejuvenates the body. They develop healthy bodily tissues (dhatus), builds immunity and boosts energy. Effects
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    Posted on by Dr. Shweta Labde
  • Ayurvedic Dietary rules – 6, Incompatible foods

    Posted on by Dr. Shweta Labde

    “Aviruddha ashniyat” – This is our next dietary rule. The term” Viruddha”, literally means opposite or incompatible. Certain food combinations, its preparation or consuming process are termed as viruddha in Ayurveda. These incompatible combinations when relished frequently, has antagonist effects on the body constituents like dosha, dhatu,etc . This results in imbalance of dosha and causes various ailments. Ayurveda strongly recommends to avoid such viruddha Ahar. We often happen to relish these foods knowingly or unknowingly. Depending upon the dosha status and immunity of an individual and also quantity and frequency of consuming viruddha ahar, these food combinations reflects its ill effects on the body.  Ayurveda classifies Viruddha ahar on varied factors like – Antagonist properties of food items Opposite combinations Flaws in method of cooking Antagonist effect with respect to time, place and quantity Swabhav Viruddha – opposite due to self abilities. ** Please note – Here opposite indicates antagonist effect on bodily dosha and dhatus. Let us see some common examples of viruddha ahar – 1) Antagonist properties of food  / opposite combinations – Fishes
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    Posted on by Dr. Shweta Labde
  • Ayurvedic Dietary rules – 1

    Posted on by Dr. Shweta Labde

    Yes! you read it right. Thousands of years ago, Ayurveda has elaborated these foolproof dietary rules to maintain healthy life. No, it doesnot mention ‘x’ calories of carbohydrates, ‘y’calories of proteins, vitamins, etc, neither does it stress on eating every 2-3 hrs or having certain litres of water daily. These rules are exclusively based on basic Ayurvedic principles, considering the state of tridoshas, Prakriti, Agni (digestive fire) and psychological health (pleasant state of mind) which in turn will gift us a healthy body and a healthy mind. This is known as “Ahar vidhi Vidhaan”   Ahar Vidhi Vidhaan :  Ahar vidhi vidhan includes ten dietary rules, they are as follows : Ushna Ahar (freshly prepared hot food ) Snigdha Ahar (moist and proper oil content food) Matrapurvak Ahar (proper quantity) Jirna Ahar (Having meals only after previous food is properly digested) Virya aviruddha (opposite or contraindicated foods) Ishta deshe (proper place) Na Atidrut (Not very fast) Na ativilambit (not very slow) Tan-mana-bhunjit (pleasing) Aatman-abhisamikshya bhunjit ( proper analyzing the food). We shall elaborate each point seperately
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    Posted on by Dr. Shweta Labde
  • Carrots – The Winter Fruit cum Veggie

    Posted on by Dr. Shweta Labde

    Carrots or Daucus carota – A favourite among salads, used in variety of culinary recipes and popularly known for its opthalmic benefits – Although there are many health benefits, which we are not well aware about. We always hear people suggesting each other, “Oh! she has spectacles, poor thing, give her carrots and green vegetables, it really helps you know.” Its sweet taste and crunchy texture makes it favourite among all age groups. Let us explore the health benefits of carrots. Carrots come in varied species red, orange, purple, yellow, white…They grow all over the world in cool regions and more better to consume them in cold climates. ‘Grunjan’ or garjar – Sanskrit name for carrot – belongs to umbelliferae family. The roots, seeds and seed oil are usually used for medicinal purposes. गाजरं मधुरं तीक्ष्णं तिक्तोष्णं दिपनं लघु | संग्राहि रक्तपित्तार्शोग्रहणीकफवातजित् || भा.प्र रुच्यं च दिपनं ह्रद्यं दुर्गंधम् गुल्मनाशनम् |बीजं चोष्णम् मतं चास्य वृष्यं वै गर्भपातकृत् || रा.नि. _ The above verses explain properties and uses of carrots as under : Carrots are Madhur (sweet) and tikta (slightly bitter) in taste. It is Ushna (hot) in potency. Laghu (easy to digest). Deepan (kindles digestive
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    Posted on by Dr. Shweta Labde
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