Diseases

ACIDITY

Acidity refers to a set of symptoms caused by an imbalance between the acid secreting mechanism of the stomach and proximal intestine and the protective mechanisms that ensure their safety. The stomach normally secretes acid that is essential in the digestive process.. This acid helps in breaking down the food during digestion. When there is excess production of acid by the gastric glands of the stomach, it results in the condition known as acidity.

Remedies

INGREDIENTS :

Sunamukhi (senna leaves) powder :50 gms.
Haritaki powder :50 gms.
Vibhitaki powder :50 gms.
Amalaki powder :50 gms
Black salt powder :50 gms
  • Haritaki: Latin - Terminalia chebula | Telugu - Karakkaya | English - Indian gallnut | Hindi - Harad | Tamil - Kadukkai Malayalam - Katukka | Kannada - Arale.
  • Vibhitaki: Latin - Terminalia belerica | Telugu - Tanikaya | Hindi - Baheda.
  • Amlaki: Latin - Emblica officinalis | English-Indian Goose Berry |Sanskrit - Amalaki | Hindi - Amla | Telugu - Usirikaya.

METHOD OF PREPARATION AND USAGE

STEP 1 :-Mix all the above powders with lemon juice.
STEP 2 :-Triturate them to the consistency of a paste.
STEP 3 :-Prepare round tablets equivalent to pea size.
STEP 4 :-Dry them in shade and store after they harden

DOSAGE

Children : 1 Tablet per day.
Adults : 2 Tablets per day for 8 days.

INGREDIENTS :

Asafoetida : 10gms(heat it, make powder after drying)
Tymol seeds : 10gms
Cumin seeds : 10gms
Cumin seeds : 10gms

Asafoetida( Hindi-Hing),Tymol seeds (Hindi- Ajwain),Cumin seeds( Jeera),

METHOD OF PREPARATION AND USAGE

Take all above four ingrediants in equal proportions, mix and store.

DOSAGE

Children : 1/4th teaspoon once/twice a day.
Adults : 1/2 to 1 teaspoon twice a day.

INGREDIENTS :

Cumin seeds(Jeelakarra) : 100gms.
Rock candy (Pattika Bellam) : 100gms.
Cow's Ghee : 100gms.

METHOD OF PREPARATION AND USAGE

STEP1     Cumin seeds, fry it lightly. Now powder it. Keep it aside.
STEP2  Rock candy (Mishri). Powder it. keep it aside. Now mix the Rock candy powder with one glass of water and boil it for 1 to 2 minutes. After 2 minutes add the Cumin seeds powder       which we kept aside and start mixing the solution while boiling. While mixing the solution add 100 grams of Ghee.
STEP3 Boil the whole solution until you get a paste(lehyam) like material and remove from the stove wait for some time. Take the medicine in a dry bottle and preserve. It should be kept in dry place and always use a dry spoon

DOSAGE

Children : 1 Tablet per day.
Adults : 2 Tablets per day for 8 days.

INGREDIENTS :

Small Indian gall nuts : 100 gm (Fry, pound and make powder).
Somph seeds : 20 gm(Fry and make powder).
Rock salt : 10 gm.

Indian gall nuts( Sanskrit: Bala Haritaki)

Rock salt (Saindhava lavanam)

METHOD OF PREPARATION AND USAGE

(AGASTHYA LEHYAM ) INGREDIENTS :

Tymol seeds : 100 gm.
Candy Sugar powder : 100 gm.
Cow's ghee : 100 gm.

METHOD OF PREPARATION AND USAGE

STEP 1 :-Fry tymol seeds and make fine powder and sieve it.
STEP 2 :-Add candy sugar powder and mix uniformly.
STEP 3 :-Boil ghee till it melts completely, remove it from the stove add the above mixture to the ghee spoon by spoon and stir it well.
STEP 4 :-After the paste gets cooled, store it in a glass bottle.

DOSAGE

Take half spoon with warm water after meals.

(AYUR SAMBAR POWDER)INGREDIENTS :

Boiled asafoetida : 100 gm.
Black pepper : 100 gm (Fry and pound to powder).
Dry ginger : 100 gm (Fry and powder).
Cumin seeds : 100 gm (Fry and powder).
Tymol seeds : 100 gm (Fry and powder).

METHOD OF PREPARATION AND USAGE

Mix all powders and store.

DOSAGE

Can be used while preparing curry, dal or sambar.

INGREDIENTS :

Curry leaves powder : 50 gm(Dry in shade, fry with 3 or 4 drops of ghee and make powder).
Cumin seeds powder : 10 gm (Fry and powder).
Pepper : 10 gm (Fry and powder).
Coriander seeds : 100 gm(Fry and make powder).
Rock salt (Saindhava lavanam) : 10 to 12 gm.
Cloves : 5 gm(Fry and powder).

METHOD OF PREPARATION AND USAGE

Mix all the powders and store.

DOSAGE

Take 1/2 to 1 spoon powder in first morsel of food.

INGREDIENTS :

Dry grapes : 50 gm(Dry in shade, fry with 3 or 4 drops of ghee and make powder).
Ginger : 10 gm (Fry and powder).
Somph (Big size) : 10 gm (Fry and powder).
Pepper : 100 gm(Fry and make powder).
Rock salt : 10 to 12 gm.
Cloves : 5 gm(Fry and powder).

METHOD OF PREPARATION AND USAGE

Mix all grind and prepare paste.

DOSAGE

Can be taken along with roti.

YOGA :

Shodhan Karma

Vamana Dhauti, Vastri Dhauti, Agnisara.

Yogasana

Uttaana padaasana Pavana muktasana Bhujangasana Yogamudrasana Vajrasana for 10 min after meals

Pranayamam

Anuloma - Viloma, Kapala Bhati, Bhastrika,

Note: The practice of YOGA must be done under the supervision of any YOGA instructor or any other proper guidance.