Sunday, January 22, 2006

Coimbatore Clinic

http://www.avpayurveda.com/publication_contents.html
http://www.avpayurveda.com/about_ayurveda_contents.html

Friday, January 20, 2006

Psoriasis

:. Interesting to know: Treatment of Psoriasis with Panchkarma

Since about 40 years I suffer on Psoriasis, sometimes less – sometimes more. Through my sister in Germany, I got the information that Ayurveda could cure Psoriasis and she managed to get in touch with Dr. Prerak Shah in Ahmedabad / India. I finally went to Ahmedabad in the second half of January 2005 for a 2-week Ayurveda- treatment under guidance and supervision of Dr. Prerak Shah. I was picked up and warmly welcomed by him and his wife at Ahmedabad Airport. I appreciated very much the close family relation and always I felt treated as a good friend of the family.

The pre-treatment: taking different tablets and gee, the oil massage and steam bath improved the skin condition already with good results. The main treatment: Virechan - Panchakarma was chosen to clean the body from toxins. I was always well informed about the treatment and it was carefully supervised so that there were never negative surprises. Cleansing of the body was the last step of treatment, but a post treatment, specifically designed by Dr. Shah for the next 3 month, is still necessary.

During the 2-week-treatment the skin improved a lot and the ongoing post-treatment (diet, taking tablets and applying Ayurveda oil) slowly have positive effects on some parts of the body where still Psoriasis is visible, but much less inflamed as at the beginning of the treatment. There is still hope that these spots after some time may also disappear.

I like to thank for the good treatment, the outstanding warm, friendly and helpful hospitality to Dr. Prerak Shah, his family and staff and recommend anybody to try Ayurveda treatment in its country of origin. You will win a new friend there. Hans Peter Neuhaus, Chiangmai – Thailand

Vedic Society News

http://www.vedicsociety.org/newsletters/2005/1/

My Jyotish

You are Taurus rising with Jupiter in the 10th house so Ayurveda and Vedic
Knowledge is very good for you to study. Ayurveda especially good.

Once you have cured yourself (within next months) you will be a good
student.

Having Guru (Jupiter) in the 10th being lord of 8th and also of 11th means
good for business working with Vedas (Jupiter is karaka of vedas) and also
anything of a healing/spiritual nature. If you do more material things then
you might meet obstacles but if you work with spiritual-healing-noble
projects, will flow.

You will be wealthy, it will take time and grow slowly.

We can of course speed it up, this is called yagya, tantra and upaya.

I suggest you contact Howard Beckman and get sapphire and emerald and a general
gem reading from him.

Purnarnava

Email - conference@punarnava.com, punarnava@sancharnet.in
Web - www.ayurvedaconference.com, www.punarnava-ayurveda.com

Contact Dr Prasad

HERE IS A LIST OF WHAT I CAN EAT TO MAKE THINGS EASIER:

PEAS
SWEET CORN
BEANS
BROWN BASMATI RICE
PEPPER POWDER
SALT
OLIVE OIL
AVOCADOES
APPLES
(NO CITRUS FRUITS OF ANY KIND)
BROWN WHOLEMEAL BREAD
ALMONDS (NO OTHER NUTS)
PASTA
POTATOES
ROSEMARY
GREEN TEA
CAMOMILE TEA
NO ONIONS!
NO GARLIC!

My diet

Basically a list of what I can't eat (it might seem pretty drastic - but my skin problem is now 99% less what it was - in part due to diet):

No chilli powder/chillies
No tomatoes
No citrus fruits
No soya products
No yams
No fried food
No meat/fish (simply because I am a vegetarian)
No milk
No yoghurt
No onions
No garlic
No alcohol
No eggs

Brown basmati rice is my staple.
That and steamed vegetables and olive oil.
Pasta is cool too...
Fruit is good (but none from citrus family)

Wednesday, January 18, 2006

Ayurveda has a sutra that translates to something like
eat what your forefathers ate, as this you can digest. This is one aspect
but the deeper aspect of the Mahabhutas in foods and certain constitutions
is another. This is a discussion in itself.

Letter to Janak

Dear Janak,

My friend Nathan in Chennai needs 3 months supply of :

> Suniram = 1 + 1
> Skintonic = 1 + 1
> Amrutras = 1 + 1
> Virechan = 1 at night
> Kaishore Guggul = 2 + 2
> Twachashuddhi = 2 + 2
> Sudarun = L.A.
> New Psoraisis Cream = L.A.

To be sent via courier in Chennai.

Please could you provide me with a quote for the above for 3 months and I will get him to send a DD via courier.

Best Wishes,

Martin

Medicines for me

I've written your case to Dr. Pankaj and have a prescription for you. You
can get these medicines from Ayushakti and send them a DD and they will send
via courier to Chennai. Speak with Janak at (ayushakti@ayushakti.com)

I suggest you take for 3 months. When you get back then get onto this ASAP.

The medicines are pure, effective and affordable.

> Suniram = 1 + 1
> Skintonic = 1 + 1
> Amrutras = 1 + 1
> Virechan = 1 at night
> Kaishore Guggul = 2 + 2
> Twachashuddhi = 2 + 2
> Sudarun = L.A.
> New Psoraisis Cream = L.A.
>
1 + 1 indicates 1 am and 1 pm etc.

I will guide you once you get them. Tell Janak you need 3 months supply of
the above.

Note to self:

Rahu shaanti and blue-sapphire and application of Ayurveda in daily life, with emphasis on Panchakarma, are important too. Once this is applied, things will unfold like a lotus in full bloom.
My advice is to keep focused on things that enhance, improve and bring more
goodness (sattva) to this world, and all will succeed naturally.

Milk - a mute point

The basis of ayurveda is 5-elements which are existing on earth, moon and all
stars, not only in India :)

Milk is controversial in the west with naturopaths as cows are poorly
treated, fed and given chemicals, so milk becomes poison so everyone says we
can't digest milk.

The root of the problem is lack of correct wisdom.

Ayurveda UK

Dr. Kanu Patel of www.ayurvedicherbalclinic.co.uk He is in Leicester. There are so many other ayurvedic doctors in London. There is an ayurvedic doctors association in London.

Introduction to Ayurveda? Try:

alook at David Frawleys correspondence course -
it's very thorough.

Ayurvedic Centers in India

Arya Vaidya Trust in Coimbatoire
Prakriti Foundation in Chennai
Many in Kerala

Magazine of Note for Jyotish enthusiasts

Express Starteller Magazine

Curd 2

Curd is not good for you in present state, especially at night. Curd is
heating, sour and slightly heavy. It blocks the srotas (micro-circulatory
channels). Your present condition (Pitta in Rakta or blood) will be
agravated by curd.

Ayurveda speaks of many kinds of curd, curd of cow, buffaloe, elephant, goat
etc. Goat's curd might be fine for you if available.

Curd should be freshly made (home made) and still taste sweet. Then it's an
excelent medicine.

Theres a village in Russia where the people eat mostly curd and they all
live to 100 years +.

Curd is very auspicious and a very sacred food (cows curd that is).

It is best taken in winter (cold season) and should be avoided in summer. In
other seasons take it as lassie/buttermilk.

Curd is best taken with spices and ghee.

Curd

Get 'Madanapalas Nighanthu' from a nearby bookstore and lookup Curd and you
will understand the Ayurvedic perspective. Nothiing is good or bad in
Ayurveda only everything has an effect. Wind is dry, sun is hot, water is
wet.

You work out what curd is then mail me then tell me if it's suitable or
unsuitable for you and at what times (seasons too) and when. Then you will
get the idea of the vastness of this knowledge.

10 DAY AYUSHAKTI FASTING PROGRAM

DAY 1: MUNG SOUP

AM: HOT WATER WITH GHEE
FASTING DRINK DURING DAY (MAKE A THERMOS IN MORNING)
SIDDHA PASTE ON NAVEL
AYUSHAKTI HERBS
DIET: Mung Soup (eat only when hungry and previous meal has digested)
PM: Ghee on temples and soles of feet before sleep
DAY 2: MUNG SOUP

AM: HOT WATER WITH GHEE
FASTING DRINK DURING DAY (MAKE A THERMOS IN MORNING)
SIDDHA PASTE ON NAVEL
AYUSHAKTI HERBS
DIET: Mung Soup (eat only when hungry and previous meal has digested)
PM: Ghee on temples and soles of feet before sleep
DAY 3: MUNG SOUP

AM: HOT WATER WITH GHEE
FASTING DRINK DURING DAY (MAKE A THERMOS IN MORNING)
SIDDHA PASTE ON NAVEL
AYUSHAKTI HERBS
DIET: Mung Soup (eat only when hungry and previous meal has digested)
PM: Ghee on temples and soles of feet before sleep
DAY 4: TOTAL FAST

AM: Hot water with ghee
TAKE FASTING DRINK DURING DAY (MAKE A THERMOS IN MORNING)
SIDDHA PASTE ON NAVEL
AYUSHAKTI HERBS
T O T A L F A S T
PM: Ghee on temples and soles of feet before sleep
DAY 5: HALF DAY TOTAL FAST

AM: Hot water with ghee
TAKE FASTING DRINK DURING DAY (MAKE A THERMOS IN MORNING)
SIDDHA PASTE ON NAVEL
AYUSHAKTI HERBS
HALF DAY TOTAL FAST
DIET: Mand with spices but without Ghee in Evening (chew the soup!)
PM: Ghee on temples and soles of feet before sleep
DAY 6: RESTORATITIVE DIET DAY 1

AM: Hot water with ghee
TAKE FASTING DRINK DURING DAY (MAKE A THERMOS IN MORNING)
SIDDHA PASTE ON NAVEL
AYUSHAKTI HERBS
Diet: Eat only Mand with spices but without Ghee today
DAY 7: RESTORATITIVE DIET DAY 2

AM: Hot water with ghee
TAKE FASTING DRINK DURING DAY (MAKE A THERMOS IN MORNING)
SIDDHA PASTE ON NAVEL
AYUSHAKTI HERBS
Diet: Mung soup with ghee

DAY 8: RESTORATITIVE DIET DAY 3

AM: Hot water with ghee
TAKE FASTING DRINK DURING DAY (MAKE A THERMOS IN MORNING)
SIDDHA PASTE ON NAVEL
AYUSHAKTI HERBS
Diet: Take Peya with spices and ghee

DAY 9: RESTORATITIVE DIET DAY 4

AM: Hot water with ghee
TAKE FASTING DRINK DURING DAY (MAKE A THERMOS IN MORNING)
SIDDHA PASTE ON NAVEL
AYUSHAKTI HERBS
Diet: Mung soup and rice with ghee
DAY 10: RESTORATITIVE DIET DAY 5

AM: Hot water with ghee
TAKE FASTING DRINK DURING DAY (MAKE A THERMOS IN MORNING)
SIDDHA PASTE ON NAVEL
AYUSHAKTI HERBS
Diet: Mung soup with vegetables, rice and ghee
NB: Eat only when hungry!

NB: For 10 days following follow Panchakarma diet! No wheat, sugar, tomatoes, dairy products, potatoes, sour or fermented foods or meat. Follow Panchakarma diet. Try to eat foods like just dal, rice and vegetables well spiced with ghee.


FASTING DRINKS

Fasting drink for Pitta Types

4 cups water
2 tsp. cumin powder
2 tsp. coriander powder
20 rose petals (approx. one whole rose) or 1tsp. rose water
4 cardamom

1 tsp. fennel seeds powder
1 pinch asafoetida
4 basil leaves
1 pinch black pepper
½ tsp. ginger juice

Mix everything together in a pan and bring to the boil. Simmer gently for about 5 minutes, remove from the heat and keep it covered for a further 20 minutes. Filter and keep warm in a flask to drink regularly throughout the day.

Fasting drink for Vata Types

Use the same recipe as described above, but add 3 pinch ajwain powder and 1 tsp. ginger powder.

Fasting drink for Kapha Types

2 tsp. ginger juice (squeeze the juice from a few slices of root ginger)
10 basil leaves made into a juice
1 pinch asafoetida
2 pinch black pepper
1 tsp. cumin powder
3 cups water

Mix everything together in a pan and bring to the boil. Simmer gently for about 5 minutes, remove from the heat and keep it covered for a further 20 minutes. Filter and keep warm in a flask to drink regularly throughout the day. If you experience dryness in the mouth during the fast, just add half a teaspoon of liquorice root to the flask.


SIDDHA PASTE

Applying siddha paste around the navel once a day is an effective way to speed up the removal of intestinal blocks and toxic accumulations.

1 small onion
½ tsp. dry ginger powder
½ tsp. ajwain powder
¼ tsp. black pepper
2-4 cloves garlic
2 pinch asafoetida
2 tabs. Suhruday
2 tabs. Anulom

Chop the onion and put it into a blender with the garlic and all the spices. Push everything through a sieve in order to make a fine paste. Crush the medicines and add to the pulp. Apply on the stomach all around the navel area and leave for at least 15 minutes. This paste is also an excellent remedy to apply on any body part that is painful such as the lower back or on strained or aching joints, muscles and tendons.


MAND, PEYA AND VILEPI RECIPES

Mand, peya and vilepi are three types of khichadi. Khichadi is a special Indian dish, which is very easy to digest, highly nutritious and, most importantly, it ignites the digestive fires. All three khichadis are prepared in the same way, but require different amounts of water. The amounts of water given below apply when cooking in a pressure cooker; more water should be added when cooking with a normal pan.

Mand: 1 part rice, split mung and vegetables to 8 parts water.
Peya: 1 part rice, split mung and vegetables to 6 parts water.
Vilepi: 1 part rice, split mung and vegetables to 4 parts water.

Cooking instructions:

Soak the split mung beans for at least one hour before cooking. Heat ghee or olive oil in a pan and add cumin seeds. Then add some finely chopped onion, root ginger and garlic and sauté until golden brown. Stir in 1 tsp. turmeric powder, ¼ tsp. asafoetida, some black pepper, a few bay leaves, ½ tsp. coriander powder and 1 tsp. garam masala. At this stage don’t add salt as it makes the beans tougher, and they would therefore take longer to cook. Add to the pan ½ cup of rice, ¼ cup of mung beans and ¼ cup of chopped vegetables such as carrots, pumpkin, courgettes or asparagus. Now add the required amount of water as stated above. In a normal pan you might need to add more water and cook for about 30 minutes, whereas in a pressure cooker it will cook within about five minutes after coming to pressure.
When the khichadi is ready, ie. the beans have dissolved and the rice has become completely soft and broken up, add a little salt and serve the dish with ghee and freshly chopped coriander leaves.
Mand should have a very watery consistency (blending it in a liquidizer helps to improve its flavour). Peya is like a thick soup and vilepi has a consistency similar to mashed potatoes. Use a thermos flask to take some soup with you when going to work.

Incompatible Food Combinations (Virudha-ahar)

The importance that Ayurvedic science lays on the maintenance of good health and prevention of physical and mental maladies, particularly through diet control, is more pronounced than perhaps any other form of medicine, alternative or otherwise. Practically all other forms of medicine bring diet to the fore only after an ailment manifests. Over the years a plethora of conflicting theories on what constitutes a balanced diet have emerged, creating considerable confusion in the minds of a population that is showing increasing interest in the subject.

Ayurveda dictates that each individual’s constitution or Prakruti is as unique as his fingerprint or genetic code, and is a permutation of the three principal elements or doshas viz. Vatta, Kapha and Pitta. Each dosha in itself is a combination of the five principal elements – Earth, Water, Fire, Air and Ether. It is, therefore, against the principal of this science to prescribe the same diet, the same medicines during illness and the same exercises to persons with differing constitutions. A balanced diet is the first tenet of good health, and constitutes the first chapter in Ayurveda’s programme of managing the Lifestyle and Culture of the patient.

Ayurveda makes a major departure from the conventional theory of a balanced diet consisting of the basic food groups - meat, dairy, fruit, grains and vegetables. According this science, such a scheme is insufficient to lead us to the path of good health. Ayurvedic texts mention five types of nutritional disorders:

1. Under-nutrition due to insufficient food, including starvation.
2. Incorrect food combinations that results in malnutrition, toxicity and lack of essential nutrients.
3. Over-indulgence, including emotional over-eating that causes obesity and high cholesterol, giving rise to hypertension, heart attacks and other maladies.
4. The presence of Toxic substances that leads to various digestive disorders.
5. Food not suitable to one's constitution may affect natural resistance and cause disease.

These five factors are closely connected to the strength of agni (the gastric fire). There are four types of agni:

1. VISHAMA AGNI. Due to vata dosha, the gastric fire becomes vitiated, causing irregular appetite, indigestion and gases, and a series of neurological disorders.
2. TIKSHNA AGNI. Brought about by the Pitta dosha, it results in hyper-metabolism, acidity and hypoglycemia leading to inflammatory diseases.
3. MANDA AGNI. An excess of kapha dosha leads to slow metabolism, obesity, allergies and congestive diseases.
4. SAMA AGNI. Characterised by the balance of the three doshas, this type allows the person to eat almost any type of food without difficulty. Digestion, absorption and elimination are all normal.

The nutritionist should consider these types of agni while prescribing the appropriate diet.

According to Ayurveda, every food has its own taste (rasa), a heating or cooling energy (virya) and post-digestive effect (vipak). When two or more food substances of different taste, energy and post-digestive effect are combined together agni can become overloaded, inhibiting the enzyme system and resulting in production of toxins in the system. While it is true that an individual's agni largely determines how well or poorly food is digested, food combinations are also of great importance. When foods, (proteins, carbohydrates and fats) having different attributes, tastes, heating or cooling properties, and post-digestive effects are eaten together, agni will be slowed down. The foods can then remain in the stomach for seven to eight hours.

These same foods, if eaten separately might stimulate agni, be digested more quickly and even help to burn ama. Thus one should eat according to one's constitution and take fruits, starches, proteins and fats separately at different times of the day. Combining foods improperly can produce indigestion, fermentation, putrefaction and gas formation. This condition, if prolonged, can lead to toxemia and disease complex. E.g. eating bananas with milk can diminish agni, change the intestinal flora producing toxins and may cause sinus congestion, cold, cough and allergies.

Some basic concepts of an Ayurvedic Food Combining program include the following:
• Avoid taking milk or yogurt with sour or citrus fruits.
• Avoid eating fruits together with potatoes or other starchy foods. Fructose (and other sugars) is digested quickly, whereas starch takes quite some time. In this case the sugar would not be properly digested.
• Avoid eating melons with grains. Melons digest quickly while grains take time. This combination will upset the stomach. Melons should be eaten alone or left alone.
• Honey should never be cooked as it digests slowly when cooked and the molecules become a non-homogenized glue that adheres to mucous membranes and clogs subtle channels, producing toxins. Uncooked honey is nectar. Cooked honey is poison.
• Do not eat meat protein and milk protein together. Meat is heating and milk is cooling so they counteract one another, disturb agni and produce ama.
• Milk and melons should not be eaten together. Both are cooling, but milk is laxative and melon is diuretic, and milk requires more time for digestion. Besides, the action of hydrochloric acid in the stomach causes the milk to curdle. Therefore, Ayurveda advises against taking milk with sour fruits, yogurt, sour cream, cheese, and fish.

There is a beautiful passage in the Sanskrit literature describing all types of foods and their actions. Among the digestive aids referred to there are:

• Water, which imparts a liquid quality and helps in digestion and absorption of food.
• Salt also aids digestion, and helps to retain water.
• Alkalis help digestion and regulate gastric fire (HCL).
• Ghee stimulates agni and improves digestion. Milk invigorates.
• Meat gives energy.

Also in this literature are descriptions on influence of foods on the tri-dosha: Pitta is increased by foods that are sour and pungent. Kapha is aggravated by milk products. Vata is over-stimulated by beans, dry fruits, astringent and bitter substances. The daily diet should contain: 40 - 50% well-cooked basmati rice, barley, corn or wheat depending upon one's constitution. 15 - 30% well cooked legumes. 2 - 5% vegetable soups. ½ teaspoon pickles. In order to stimulate appetite one can chew and eat ½ teaspoon fresh grated ginger with a pinch of rock salt before each meal.

Ayurveda insists that iced water should not be drunk during or after a meal as it slows agni and digestion. Small sips of warm water taken during the meal serves to aid digestion. While eating one should properly masticate the food in order to soften it and ensure that it is thoroughly mixed with saliva. If desired, one can finish a meal by drinking a cup of lassi (or takram). This can be made by blending four teaspoons of yogurt with two pinches of ginger and cumin powder in one cup of water.

When eating, only one third of the capacity of the stomach should be filled with food, one-third with liquid and one third should be left empty. This will aid in proper digestion and also promotes mental clarity.

INCOMPATIBLE FOOD COMBINATIONS

Milk Is Incompatible With: Bananas, Fish, Meat, Melons, Curd, Sour Fruits, Kitchari, Bread Containing Yeast, Cherries
Melons Are Incompatible With: Grains, Starch, Fried foods, Cheese
Starches Are Incompatible With: Eggs, Chai, Milk, Bananas, Dates, Persimmons
Honey Is Incompatible With: Ghee (in equal proportions), Heating or cooking with.
Radishes Are Incompatible With: Milk, Bananas, Raisins
Nightshades (Potato, Tomato, Eggplant, Chillies) Are Incompatible With: Yogurt, Milk, Melon, Cucumber
Yogurt Is Incompatible With: Milk, Sour Fruits, Melons, Hot drinks, Meat, Fish, Mangos, Starch, Cheese
Eggs Are Incompatible With: Milk, Meat, Yogurt, Melons, Cheese, Fish, Bananas
Mangos Are Incompatible With: Yogurt, Cheese, Cucumbers
Corn Is Incompatible With: Dates, Raisins, Bananas
Lemon Is Incompatible With: Yogurt, Milk, Cucumbers, Tomatoes

The above guidelines are by no means an exhaustive list. It must also be remembered that a proper Ayurvedic diet should consider nutritional value, constitution, seasons, age and any disease condition.

© 2004 Ayushakti Ayurved Pvt. Lts ®. All rights reserved
Registered trademark of Ayushakti Ayurved Pvt. Ltd ®.

Ayurvedic Recipes

Ghee - Clarified Butter

To make ghee, use unsalted and good quality butter. Place the butter in a pan and let it melt and simmer on the lowest possible heat. In the beginning it will make a lot of noise, the butter will look thick and cloudy, and a foam will appear on the top. In the first five minutes occasionally give the liquid a stir to allow all the water content to evaporate, and then leave the liquid to continue simmering for a further 15 minutes. Slowly particles will sink to the bottom, the foam will settle on the top and in between the pure butter oil will become clear. The moment the sediment on the bottom starts to turn brown, remove the pan from the heat, skim off and discard the foam, and strain the liquid through a very fine sieve or muslin into a jar.
Don’t store ghee in the fridge: it doesn’t go rancid and will keep for months. Use it for cooking (ghee doesn’t burn as quickly as butter does) and you can always add a teaspoon to your food. ENJOY!


Mung Soup

Mung beans are less gas producing than other beans, remove toxins from the body and when cooked with the suggested spices, stimulate the digestive fire. Soak the mung beans either over night or for at least one hour before cooking. Heat olive oil or ghee in a pan and add a teaspoon of turmeric powder, 2 pinches asafoetida (to take the gas quality out of the beans) and two bay leaves. (All ingredients are available in any Indian food store.) Discard the water from the soaked beans and add the beans into the pan with fresh water. To one part mung you need at least three to four parts water. Leave to bubble away for 30-40 minutes adding water as necessary. (If you have a pressure cooker the soup is cooked much quicker.) Slowly the beans begin to soften and break up. Continue to cook until all the beans are soft.
Whilst the beans are cooking heat some oil or ghee into another pan and add one heaped teaspoon of cumin and coriander seeds plus any other herbs or spices (except chilies) such as garam masala, black pepper, kokum etc. Sauté briefly and then add a finely chopped onion, some fresh root ginger and 2-3 cloves of garlic. Sauté until the onions turn golden brown and then remove from the heat. Once the beans are soft add the onions and some salt into the pan and continue to simmer for a further few minutes. Don’t add salt until the end as this makes the beans tougher and they would therefore take longer to cook. Serve with rice, fresh coriander leaves and ghee.


Khichadi

Khichadi is a simple stew of rice and split mung beans which is easy to digest and stimulating to the digestive fire.
Soak the split mung beans for at least one hour before cooking. Heat ghee or olive oil in a pan and add cumin or coriander seeds. Then add some finely chopped onion, root ginger and garlic and sauté until golden brown. Stir in 1 tsp. turmeric powder, 1 tsp. asafoetida, some black pepper and a few bay leaves. Take a cup and fill half with mung and the remaining half with white basmati rice. (One can also add any chopped vegetables that you have such as carrots, pumpkin, green beans, courgettes, asparagus etc.) Add the beans into the pan with min. four cups of water (more if you have added vegetables). In a normal pan you will need to cook it for about 30 minutes, adding more water as necessary whereas in a pressure cooker it will cook within about 5 minutes after coming to pressure.
When it’s ready, ie. the beans have become completely soft, add a little salt and serve the dish with ghee and freshly chopped herbs. Experiment with different vegetables and spices to create different flavours.


An Ideal Breakfast - Porridge

In the evening place some water in a pan and soak at least 10 black raisins, 2-3 dates and some dried figs and apricots if desired. (Dried fruits should either be soaked over night or cooked into a compote.) You can also soak a combination of any of the following seeds and nuts: sunflower and pumpkin seeds, blanched almonds, hazelnuts, shredded coconut, sesame and linseeds (flax). In the morning bring the water and soaked fruits etc. to the boil and add 2 tsp. cinnamon powder and 4 crushed cardamoms. Then pour in rolled oats and cook until soft. Experiment with adding different grains such as flaked millet, popped quinoa, amaranth etc. and try altering the flavour by adding 1 tsp. fennel seeds. To make the porridge creamier, use Oatly (oat milk), soya or rice milk. If you like it really sweet, add any syrup of your choice (date, barley, rice, maple etc.), fruit spreads or hazelnut and almond butter.


Ginger Water

Ginger water is the ideal remedy when you have a cough, cold or excess mucus accumulation in your throat and sinuses. Being hot in nature ginger has the quality to cut into and loosen mucus as well as stimulate your digestive fire so that the stomach can clear the mucus effectively. Due to this stimulating action on the digestion it is also the perfect drink to be taken either before you eat a meal or half an hour afterwards. Don’t drink it more than twice daily as it might then increase pitta too much, but when suffering from cold, ginger water can be drunk in small amounts throughout the day.
Cut 4-5 slices of fresh root ginger and place in a pan of water. Bring to the boil and allow to simmer for at least 5 minutes. Strain into a mug and enjoy! If you wish to sweeten it with honey, add it only after the liquid has cooled to drinking temperature, as honey is not heat stable.


Digestion Enhancing Tea

Place 4 cups of water, 2 tsp. cumin powder, 2 tsp. coriander powder, 20 rose petals (or 2 tsp. dried rose petals), 4 crushed cardamom, 1 tsp. fennel seeds, 1 pinch black pepper, 1 pinch asafoetida and 2 slices fresh root ginger together in a pan and bring to the boil. Simmer gently for about 5 minutes, remove from the heat and keep it covered for a further 20 minutes. Filter and keep warm in a flask to drink regularly throughout the day.

© 2004 Ayushakti Ayurved Pvt. Lts ®. All rights reserved
Registered trademark of Ayushakti Ayurved Pvt. Ltd ®.

Fasting

If Panchakarma is not possible, fasting can be a highly effective alternative. It balances the doshas, rectifies agni (digestive fire), clears shrotas (channels) and strengthens all dhatus (tissues). It removes aam (toxic accumulations) from body, mind and emotions, and helps to reduce excess weight and swelling. Fasting improves the overall functioning of the body; provides tranquillity, strength, energy and vitality; increases immunity and also develops the ‘inner healer’.
Total fasting on water alone is generally not recommended for more than one and a half days at a time. Very long fasting not only depletes the agni (digestive fire), but also gradually increases vata and causes it to move upwards. Extending the period of total fasting over two days should only be considered for those with a kapha constitution or for patients with fever who should fast until the temperature has returned to normal. Another exception are patients suffering from problems such as arthritis, high blood pressure, diabetes etc. who can benefit greatly from fasting for longer periods, but only under the supervision of a doctor and only whilst taking medicines prescribed for them according to their pulse.
In order to prepare the body and enable it to release toxins more effectively, it is extremely important to prepare the body prior to fasting by eating only mung soup or peya(see recipes) for three to four days. These days of preparation are followed by one and a half days of total fasting on just a fasting drink. On the evening of the second fasting day only a small meal of mand without ghee should be taken. It is very important to break the fast in this way, since the digestive fire, which has been rectified by the fasting should not get overloaded again. On the subsequent five days only the diet described on page 3 should be taken. This will gradually re-accustom your system to normal eating again and also act as a vehicle to bring more toxins out of the body. If any other food is taken at this stage, it will not be processed correctly and toxins will accumulate, undoing all the good results you have achieved.
As much as possible during fasting remain in silence and meditate. Try to do the total fasting period on a weekend or on days when you are not working, as your body needs full rest during this time. Apply ghee onto the temples and soles of the feet before bed to calm the mind and promote sound sleep.


Fasting Drink

During the preparation, the actual fast itself and for at least five days afterwards, one of the fasting drinks given below should be taken throughout the day. (The relevant fasting drink for each patient is determined by his or her constitution.) This drink is essential to keep the body strong, prevent a doshic imbalance and support the rectifying of the agni. It also helps to digest and eliminate toxins from the body. Ghee should be taken internally to reduce pitta and support agni (1 – 2 tsp. with hot water in the morning on an empty stomach).

Fasting drink for Pitta Types

4 cups water
2 tsp. cumin powder
2 tsp. coriander powder
20 rose petals (approx. one whole rose) or 1tsp. rose water
4 cardamom

1 tsp. fennel seeds powder
1 pinch asafoetida
4 basil leaves
1 pinch black pepper
½ tsp. ginger juice

Mix everything together in a pan and bring to the boil. Simmer gently for about 5 minutes, remove from the heat and keep it covered for a further 20 minutes. Filter and keep warm in a flask to drink regularly throughout the day.

Fasting drink for Vata Types

Use the same recipe as described above, but add 3 pinch ajwain powder and 1 tsp. ginger powder.

Fasting drink for Kapha Types

2 tsp. ginger juice (squeeze the juice from a few slices of root ginger)
10 basil leaves made into a juice
1 pinch asafoetida
2 pinch black pepper
1 tsp. cumin powder
3 cups water

Mix everything together in a pan and bring to the boil. Simmer gently for about 5 minutes, remove from the heat and keep it covered for a further 20 minutes. Filter and keep warm in a flask to drink regularly throughout the day. If you experience dryness in the mouth during the fast, just add half a teaspoon of liquorice root to the flask.

Herbal Remedies during Fasting

The effect of this fast is even more enhanced when combined with herbs individually prescribed to you by a practitioner, which may include remedies such as: Jivanyog, Chandrakalaras, Praval Moti, Anulom, Sumedha, Suhruday, Subuddhi etc. These remedies should be taken throughout the entire fast.

Siddha Paste

Applying siddha paste around the navel once a day is an effective way to speed up the removal of intestinal blocks and toxic accumulations.

1 small onion
½ tsp. dry ginger powder
½ tsp. ajwain powder
¼ tsp. black pepper
2-4 cloves garlic
2 pinch asafoetida
2 tabs. Suhruday
2 tabs. Anulom

Chop the onion and put it into a blender with the garlic and all the spices. Push everything through a sieve in order to make a fine paste. Crush the medicines and add to the pulp. Apply on the stomach all around the navel area and leave for at least 15 minutes. This paste is also an excellent remedy to apply on any body part that is painful such as the lower back or on strained or aching joints, muscles and tendons.

Diet for the Time after the 1½ Days of Total Fasting

Fasting rectifies agni, but in order to establish and maintain a proper functioning of the digestive fire, it is extremely important to return to normal food gradually. Five days is the absolute minimum time needed before a wider variety of foods can be re-introduced without causing digestive problems. This is very important, because if agni is not properly supported at this stage, new aam and toxins will be created again. Due to the same reason, it is advisable to maintain a meat and wheat-free diet for a further 10 days thereafter.

1st Day Mand with spices, but no ghee. Eat and chew the soup; don’t drink it!
2nd Day Mand or mung soup with ghee.
3rd Day Peya with spices and ghee.
4rd Day Mung soup and rice or vilepi with ghee. Evening: vegetable soup.
5th Day Vilepi, mung soup or vegetable soup and rice with ghee.

It is very important during this whole programme to only eat when you are hungry, never to fill your stomach to its full capacity and not to eat the next meal until the previous one has been completely digested, i.e. 3-4 hrs after eating or when there is pure belching after taking some hot water. Try to take your meals in a calm and quiet atmosphere, focusing on the food and chewing it well.

Mand, Peya and Vilepi Recipes

Mand, peya and vilepi are three types of khichadi. Khichadi is a special Indian dish, which is very easy to digest, highly nutritious and, most importantly, it ignites the digestive fires. All three khichadis are prepared in the same way, but require different amounts of water. The amounts of water given below apply when cooking in a pressure cooker; more water should be added when cooking with a normal pan.

Mand: 1 part rice, split mung and vegetables to 8 parts water.
Peya: 1 part rice, split mung and vegetables to 6 parts water.
Vilepi: 1 part rice, split mung and vegetables to 4 parts water.

Cooking instructions:

Soak the split mung beans for at least one hour before cooking. Heat ghee or olive oil in a pan and add cumin seeds. Then add some finely chopped onion, root ginger and garlic and sauté until golden brown. Stir in 1 tsp. turmeric powder, ¼ tsp. asafoetida, some black pepper, a few bay leaves, ½ tsp. coriander powder and 1 tsp. garam masala. At this stage don’t add salt as it makes the beans tougher, and they would therefore take longer to cook. Add to the pan ½ cup of rice, ¼ cup of mung beans and ¼ cup of chopped vegetables such as carrots, pumpkin, courgettes or asparagus. Now add the required amount of water as stated above. In a normal pan you might need to add more water and cook for about 30 minutes, whereas in a pressure cooker it will cook within about five minutes after coming to pressure.
When the khichadi is ready, ie. the beans have dissolved and the rice has become completely soft and broken up, add a little salt and serve the dish with ghee and freshly chopped coriander leaves.
Mand should have a very watery consistency (blending it in a liquidizer helps to improve its flavour). Peya is like a thick soup and vilepi has a consistency similar to mashed potatoes. Use a thermos flask to take some soup with you when going to work.

Guidelines for a Healthy Ayurvedic Diet (Pitta-Vata)

Foods to avoid:


Heavy to digest foods such as wheat, meat (esp. red meat) and refined sugar. These foods severely decrease the digestive fire (agni) and produce mucus and toxins (aam). Deep fried foods are also heavy to digest and highly vata increasing.

Sour foods such as tomatoes, all sour fruits (oranges, pineapples, lemons, grapefruits etc.), vinegars and hot spices like chilies. These foods increase pitta and heat in the body and also reduce the digestive power (esp. tomatoes).

Fermented or fermentation increasing foods such as yogurt, alcohol, cheese (esp. old and hard ones) and yeast containing foods such as marmite, veggie pâtes, soya sauce and beer. All fermented foods are sour in nature and therefore have pitta increasing qualities. Whenever there is too much pitta and heat in the intestines, fermentation is multiplied, thus resulting in gas and decreased digestive capacity.

Ice cold foods and drinks are immediate ‘killers’ for the digestive fire. They are best avoided totally, but if taken then not directly before, after or together with meals.

Avoid ready made, tinned and microwaved foods! They are devoid of real nutritional value, deplete the digestive fire and produce toxins in the body.


Foods to enjoy:


Cooked vegetables such as pumpkin, squashes, marrow, courgette, spinach, french beans, mange-tout, asparagus, fennel, sweed, sweet corn, onions, carrots, parsnips, beetroot, cellery, chicory and leeks. However, cauliflower, broccoli, Brussel sprouts, cabbage, peppers, broad beans, kohlrabi and potatoes should only be taken occasionally. Raw vegetables (carrots, cucumbers, cellery, peppers etc.) should be avoided, but lettuce and all salad leaves can be taken at lunch time, preceding the meal and served with oil.

Pulses like mung and split mung beans, tur dal and red lentils are easy to digest, balancing and nourishing to the body. Chickpeas, chana dal, black-eyed and kidney beans should only be taken very occasionally and must be thoroughly soaked and well cooked. To get the full value from pulses they should be eaten together with grains (esp. rice). Tofu made from soya beans can also be enjoyed.

Grains including rice, oat, rye, maize, millet, amaranth, quinoa, kamut, spelt, polenta; basically everything other than wheat. Flours made from the above grains and also from potatoe and buckwheat are excellent substitutes for ‘normal’ flour. Bread (wheat free!) should only be eaten when toasted as the dry heat stops further fermentation. Porridge made without milk, but with cinnamon and cardamom, coconut flakes, soaked raisins or stewed fruit is an ideal breakfast: easy to digest, highly nutritious, warming and energizing.

Seeds and nuts such as pumpkin, sesame, poppy and sunflower seeds, pine nuts, almonds (without skin), walnuts, hazelnuts, pistaccios and brazil nuts should only be eaten in very small amounts (max. 10 daily!) as they are heavy to digest and vata increasing. They are best soaked and made into a paste or milk. Peanuts and cashewnuts should be avoided. The flesh, milk, cream and flakes of coconuts can be used liberally.


All sweet fruits such as apples, pears, apricots, grapes, cherries, plums, sweet berries, fresh figs, dates and also pomegranate. Bananas are very cold in energy and therefore best eaten when cooked. They should be avoided while having a cough, cold, flu or mucus accumulation in the respiratory tract. Unsulphured dried fruits are okay, but have to be soaked or made into a stew.

Of all dairy products ghee (clarified butter) is the best - it is like a medicine (highly pitta reducing) and can be cooked with and added to practically everything. Normal butter is also good and definitely better then margarines and other such processed spreads! Milk should only be taken warm and, preferably, spiced with ginger, cardamom, cinnamon or turmeric. Good alternatives to cow‘s milk are soya and rice milk. Fresh cheeses such as quark, mozzarella, feta and ricotta are easier to digest then hard, old ones and are also less mucus producing. They are best enjoyed with some black pepper to stimulate agni.

If meat is eaten at all one should stick to white meat only, i.e. chicken and turkey. Fish is very hot and pitta increasing in nature and therefore best avoided. If eaten one should choose fresh water rather then sea fish.

Sweeteners: refined sugar should be replaced by jaggery (solidified sugar cane juice), raw cane sugar, date sugar, molasses, rice syrup or honey. Honey is not heat stable and becomes poisonous for the body when heated, cooked or baked.

Drinks: Black tea and coffee can be drunk, but herbal teas and decaffeinated coffee are better. Good alternatives to normal coffee are Caro or Barley Cup. Ginger tea made from fresh roots is warming, agni increasing, removes mucus and toxins and is the number one remedy for coughs and colds. However, if drunk regularly it would be too pitta increasing.

Most essential is the use of spices. Cumin, coriander, fennel and saffron are the best for balancing all doshas, increasing agni and should be used liberally. Black pepper, turmeric, cinnamon, cardamom, cloves, mustard seeds, nutmeg, all fresh herbs (particularily fresh coriander) and onions, garlic and ginger should also be used. Asafoetida reduces vata and should be added when cooking pulses, cabbage and beans to reduce their gas producing properties.


Generally:

- Cooked is better than raw!
- Warm, sloppy, soupy meals are better than heavy, dry, solid foods.
- Never mix milk with fruit, honey, meat or fish!
- Never heat honey!
- Only eat when hungry and when the last meal has been digested (after 3-4 hours).
- To avoid diluting the digestive juices (agni) preferably drink 10 minutes before or half an hour after a meal.
- Try to eat at regular times in the day.
- Don’t eat too late at night and leave 1-2 hours before going to sleep.

© 2004 Ayushakti Ayurved Pvt. Lts ®. All rights reserved
Registered trademark of Ayushakti Ayurved Pvt. Ltd ®.

To relieve the pain of bletheritis

There is one medicine singhnad guggul from dhootpapeshwar company which is very effective pain killer.2 tabs 4 times in a day with luke warm water.