Category Archives: Skin

  • Makar Sankrant – The Ayurveda perspective

    Posted on by Dr. Shweta Labde

    India is a land of festivals. We Indians celebrate all these festivals with lots of fun and enthusiasm. Ayurveda explains 6 rutus (seasons) where every 2 rutus clubbed together,  explains three seasons in a year as per modern calender. All these festivals are associated with various rituals and tasty delicacies with slight variations as per the state and customs carried there. It wont seem an exaggeration if I say, we almost have one festival every month. eg- We have Ganpati festival associated with Modak in varsha rutu (monsoon), then we have Dasshera followed by kojagri pournima, Sharad rutu (october heat) where in we relish flavoured milk cooled down by moonlight. Diwali – where we enjoy various sweet and salty recepies fried, baked, roasted all yummy and healthy comes in Hemant rutu (beginning of winter). And With the start of the new year comes Makar Sankranti, shishir rutu (peak of winter). Now one may wonder, why so many festivals alongwith so many other celebrations in a year? Din’t our forefathers have any work to do? Others may
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    Posted on by Dr. Shweta Labde
  • Ayurvedic Dietary Rules -3

    Posted on by Dr. Shweta Labde

    In the last blog we started with the Aharvidhi vidhaan, where we discussed about the first dietary rule Ushnam ashniyat, now we shall know more about the second rule – 2. Snigdham Ashniyat –  Now we all know ashniyat means to eat, we shall know what exactly snigdha means. A generalized translation of the word ‘snigdha’, may mean oily, (I can notice most of yours eyebrow raised by the word ‘Oily’, and the immediate pop ups into the mind – weight gain, cholestrol, acidity, and lot more). As mentioned, that would be a mere translation. The word ‘snigdha’ in Ayurveda has various shades – it explains moistness of the food, food texture and quality which will please the body and mind, definitely it also specifies use of oil or ghee in desired proportion which shall provide the necessary lubrication to the body internally and externally, and not the food – deep fried in oil or ghee. Benefits of Snigdha Bhojan (food) – Food with proportionate use of oil, ghee or water, provides proper texture and taste to
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    Posted on by Dr. Shweta Labde
  • Jaggery – The natural and healthy sweetener

    Posted on by Dr. Shweta Labde

     Jaggery, commonly known as Gud in hindi and Gul in marathi, is an easily available, cheap, very beneficial and nutritious item in the grocery list. It is a storehouse for many nutrients. Due to its Ushna (hot) potency and snigdha property it pacifies vata, It strengthens bones and joints, allievates backache and bodyache. Jaggery being easy to digest, also kindles digestive fire, aids digestion and helps in constipation. It helps to increase haemoglobin content of the body, and is a rich source of iron, calcium magnesium and potassium. The most common cold and cough problems faced during winter, is taken care of by jaggery due to its ushna, snigdha, vataghna guna. It is a good natural sweetener, immunity builder, and a natural health tonic. Jaggery can be used in various food and medicinal preparations. It can also be had raw with peanuts or piece of coconut. It is advised to use organic Jaggery for desired benefits.

    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
  • मध

    Posted on by Dr. Shweta Labde

    आपल्या घरात, नातेवाईक,शेजारी, मित्र परीवार ह्यापैकी कितीतरीजणं सकाळी उठून गरम पाणी आणि मध वर्षानुवर्ष घेतात – कारण विचारल्यास – वजन कमी होतं म्हणे. आता हे कोणी आणि कुठे म्हटलं आहे, हे कोणालाच माहिती नाहि. ह्या लेखात आपण मधाचे ग्रंथाोक्त गुणधर्म आणि मध सेवन करण्याचे नियम बघुया.  “चक्षुष्यं छेदि तृट्श्लेष्माविषहिध्मास्रपित्तनुत् | मेहकुष्ठकृमिच्छर्दिश्वासकासातिसारनुत् ||   व्रणशोधनसंधानरोपणं वातलं मधु | रुक्षं कषायमधुरं तत्तुल्या मधुशर्करा ||   उष्णमुष्णार्तमुष्णे च युक्तं चोष्णैर्निहन्ति तत् |” वा.सू.५/५२   मध डोळ्यांच्या आरोग्यासाठी हितकारक आहे, कफ नाशक असल्याने नेत्रांच्या ठिकाणी असणारा क्लेद दुर करुन दृष्टि सुधारते. ज्यांची नजर कमजोर अाहे त्यांनी रात्री झोपण्यापूर्वी १चमचा त्रिफळा चूर्ण मधासोबत घ्यावे. मध कफ अाणि मेदनाशक असून  रूक्ष, छेदन आणि लेखन (खरवडून काढणे) करणारं आहे अाणि म्हणूनच   वजन कमी करण्यास मदत करते, पण ते योग्य अौषधाच्या सोबत घेणे गरजेचे अाहे, गरम पाण्यासह नाहि. अति तहान लागणे, कण्ठशोष, उचकी लागणे इ. विकारात मध नुसते, अथवा पाण्यासोबत थोडे थोडे सेवन केल्यास आराम मिळतो. मेह, त्वचा विकार, कृमि ह्यासारख्या विकारात औषधि मधासह घेतली असता, औषधांचा गुण लवकर येतो, तसेच मधामुळे ह्या व्याधींमधे असणारा क्लेद कमी होऊन उपशय मिळतो. त्वचा तेलकट असल्यास हलक्या हाथाने चेहर्यावर मध जिरवावे आणि पाण्याने धुवावे.‌‌‌‌‌‌‌‌‍ सर्दि आणि खोकल्यामधे मधाचे फायदे सगळ्यांना माहिती आहेतच. घशात आणि छातीत अडकलेला कफ  मधामुळे मोकळा होतो. तुळशीचा रस,आलं, मध अाणि हळद हे तर जणू कफाचे शत्रुच. मध रुक्ष असल्याने वातवर्धक आहे, तसच चवीला गोड असला तरीहि अल्पशः तुरट आहे, क्लेदनाशक असून कुठलाहि व्रण स्वच्छ करुन (जखम) भरुन काढण्यास उत्तम आहे. मग तो साधा मुखपाक (oral ulcer) असो वा एखादि मोठी जखम; शास्त्रोक्त पद्धतीने त्याची यथासांग निगा राखुन मधाचा त्यावर वापर केल्यास व्रण लवकर बरा होतो. मध सेवनाचे नियम :  ग्रंथात वर्णन केलेल्या विरुद्ध अन्नाच्या यादितील एक निषिद्ध म्हणजेच –  मध कधीहि गरम करू नये, अथवा गरम पाणी किंवा गरम खाद्य पदार्थांसह सेवन करु नये. एवढच नाहि तर उष्ण ऋतु मधेदेखील गरजे पुरताच सेवन करावा. आणि हे उगाच कुठेहि म्हटलेल नाहि, तर आयुर्वेदिय ग्रंथात धडधडीत लिहिलेले आहे. आपण जाहिरातींना भुलून काहि गोष्टी करत असतो – जसे गरम पाणी आणि मध,      गरम पोळी सोबत, गरम केक्स, बरेच डेसर्ट्स सोबत, दुधासोबत मध घेतला जातो, किंवा काहि पदार्थ बनवतानाच त्यात मध घालुन शिजवले जातात.  आयुर्वेदानुसार- मध हा विविध फुलांपसून जमा केला जातो, ह्यातील काहि फुलं विषारी असण्याची शक्यता नाकारता येत नाहि. विष हे गरम केल्यास अथवा उष्णतेच्या संपर्कात आल्यास अधिक कार्यक्षम होते, आणि शरिरास अपायकारक ठरते. तसेच मध गरम केले असता त्यतील संघटन बिघडून,त्याचे अपचन होऊन आमोत्पत्ति होते, आणि  अशी आमोत्पत्ति चिकित्सा करण्यास अवघड असते. चला तर मग ह्या बहुगुणी मधाचा वापर योग्य पद्धतीने करुया, फक्त वजन कमी करण्यसाठी नाहि तर आपले आरोग्य टिकवण्यासाठी.    

    Posted on by Dr. Shweta Labde
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