Author Archives: Dr. Dharna

About Dr. Dharna

I am an Ayurvedic Physician (B.A.M.S),Bachelor of Ayurvedic medicine and surgery. Graduated from "Rajiv Gandhi University, Karnataka .

Free talk on 24/11/12 at 6:15 P.M

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Free talk on “Diet according to ayurveda”, by Dr.Dharna at esplanade.

Check the link below:-

http://www.kalaautsavam.com/2012/f-library.html

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Butter milk is known as “Takra” in ayurveda. Its properties and medicinal qualities

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Takram laghu kashayaamlam deepanam kaphavaatajit ||
Showphodaraarshowgrahanidoshamootragrahaaruchee |
Pleehagulmaghritavyaapadgarpaanduvaamayaan jayeth ||

Butter milk does not cause heaviness when consumed. Hence it is known to have the quality “laghu”(LIGHT). It gets digested quickly and easily. Butter milk is usually sour in taste and acts as an astringent. Due to this property butter milk helps in reducing pores caused by acne and pimples.

It reduces hyper motility of intestines during diarrhoea and IBS. This property also helps to shrink hemorrhoids. Aggravated kapha and vata are mitigated by buttermilk. It is the best Agni deepaka (appetizer). According to ayurveda it reduces adman (bloating of stomach), eases symptoms of haemorrhoids, soothes intestines in IBS and helps in indigestion. It also reduces effects of poison and is very useful in treating pandu (anaemia).

Butter milk detoxifies body and cleanses the intestines, relieves constipation and helps to replenish intestinal flora. It has less fat compared to milk and is rich in calcium, potassium and vit B12.

How to prepare butter milk:
Thick curd (dadhi) should be whipped to separate butter. The liquid portion which remains after separating butter is called as butter milk or “takra” or whip  1 part of curd in a blender for 30 seconds then add 4 parts water and blend again gor 2 minutes, the froth will be formed above the mixture, remove the froth(contains most of the butter molecules) and drink only the liquid part(butter milk).

COMPOSITION:

Butter milk is a low fat skimmed milk with almost 2% of fat content.  The butter milk is supposed to contain 90%of water, 5% of milk sugars, 3% of milk protein and 2% of fats. Butter milk is sour-salty in taste due to lactic acid that is produced by the action of bacteria. The protein of butter milk is more easily digestable than the milk protein.

Managing the pre-menstrual syndrome (PMS)

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Premenstrual syndrome,is believed that the fluctuation of hormones during the menstrual cycle may be accountable for this condition.
According to ayurvedic physiology, the “doshic” imbalance, more commonly of the “vata” accompanied by inequities of the “pitta” and the “kapha” is responsible for this uncomfortable phase. This imbalance is triggered by following a wrong daily routine and adhering to an unsuitable diet plan.

Diet :-

1. Eat regular, healthy meals including plenty of vegetables, fruit, mixed grains and cereals.

2. Eat small meals to maintain stable energy levels, this will also significantly reduce food cravings.

3. Drink less caffeine – particularly if you are suffering breast tenderness.

4. Try drinking water instead! (6-8 glasses a day).

5. Cut down on alcoholic beverages.

6. Cut down on salt and salty foods to help reduce fluid retention.

7. Get enough rest, sleep and exercise.

8. Avoid smoke

Workshop : Ayurvedic cooking

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This thursday, 16th aug, 2012, I am gonna conduct workshop on “Ayurvedic cooking”, at Om Vedic Heritage Centre,Singapore, from 6 :00 P.M till 9:00 P.M.

This session will inclue :-

1) Concept of diet and life style in Ayurveda(theory)

2) Introduction to food items and spices and their benifits.

3) Hands on cooking session.

DIET (Viruddha Ahara:The Unique Concept of Ayurveda)

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The word Viruddha leads to two factors i.e. on combining two, three things, the stronger one shades or overpowers the weaker ingredients.

It has been stated that in a combination of so many opposite qualities, the majority of the power packed qualities overpower the weaker qualities.

The second meaning of Viruddha indicates about the combination of two substances which are not having an affinity for each other.

So far this interpretation of Viruddha is concerned, it has been applied in Ayurveda in the context of dietetics & various combinations having such affinity for each other have been discussed at length. On this basis it may be concluded that such type of Ahara or foodstuff which is composed of substances having no affinity at all may be defined as Viruddha or Viruddhahara

In the literature various other terms are also used such as –

  • Ananukula or Pratikula (Shabda Kalpadrum) –which is  having an adverse effect or       unfavourable
  • Anapayukta – which is unpropetious
  • Pratisiddha – prohibited
  • Apathya – incompatible diet

Types of Viruddha Ahara:

Ayurveda literature has described various types of Viruddha, which run as under :

  1. Desha (place)Viruddha : To have dry and sharp substances in dry region, unctuous substances in Marshy      land.
  2. Kala Viruddha: (Time) :  intake of cold and dry substances in Winter, Pungent and hot substances in      Summer.
  3. Agni(digestive power) Viruddha : intake of heavy food when the power of digestion is low, intake      of light food when the power of digestion is  sharp and intake of food at variance with irregular and normal power of digestion.
  4. Matra (quantity) Viruddha :  intake of honey and ghee in equal quantity
  5. Satmya (wholesome) Viruddha  :  intake of sweet and cold substance by person accustomed to pungent and hot      substance.
  6. Dosha Viruddha  : utilization of drugs, diets and regimen having similar qualities with Dosha, but at      variance with the habit of the individual.
  7. Sanskar (mode of preparation) Viruddha : drugs and diets which, when prepared in a      particular way produced poisonous effects. E.g. meat of peacock roasted on a castor spit.
  8. Veerya (potency) Viruddha : Substances having cold potency in combination with those of hot potency.
  9. Koshtha Viruddha: to give less quantity with less potency and less stool forming food to a person of      costive bowel. Administration of more quantity heavy and more stool forming food to a person having laxed bowel.
  10. Avastha (State of health) Viruddha : intake of Vata aggravating food by a person after exertion      sexual act, physical exertion or intake of Kapha aggravating food by a person after sleep or drowsiness.
  11. Kram (sequence) Viruddha : if a person takes food before his bowel and urination or when he doesn’t have      appetite or after his hunger have been aggravating.
  12. Parihar Viruddha : Intake of hot things after taking pork etc.
  13. Upachar (treatment)Viruddha : cold things after taking ghee.
  14. Paak (cooking) Viruddha :   preparation of food with bad or rotten fuel and under cooking, over      cooking or burning during the process of preparation.
  15. Samyoga (combination) Viruddha : intake of sour substance with milk
  16. Hriday Viruddha: intake of  unpleasant food
  17. Sampad (Richness of quality) Viruddha : intake of substance that are not mature, over matured or      putrified
  18. Vidhi (rules for eating) Viruddha : taking meals in public place

Many food combinations are given in the texts as incompatible with proper explanation for e.g.

  1. One should not take fish along with milk because this combination is Abhishyandi (great  obstructer for channels), it vitiates blood.
  2. After eating raddish, garlic, asil one should not take milk because of the risk of skin disorders.
  3. All sour liquids are antagonistic to milk.
  4. Hot honey taken by a person induces toxicity and lead to death.
  5. Likewise honey and ghee in equal quantity, hot water after taking honey are antagonistic.

PCOS (POLY CYSTIC OVARIAN SYNDROME) : Ayurvedic View

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It is a pleasure of practitioners like me, to see people so keen to follow the Life style and Diet according to 5000 years old Science “AYURVEDA”, which seems vastly different from Western Medicine.

Ayurvedic treatment for PCOS is specific to the individual. It involves thorough assesment of a person based on observation, questioning and pulse diagnosis.

Polycystic ovarian syndrome (PCOS) is a condition characterised by the imbalance of harmones in women which can affect menstrual periods and ovulation.

It is mainly considerd as Kapha dosha ( water/earth) imbalance. Women usually complains of sudden weight gain,which is veru hard to loose. But there can be  involvement of other Doshas also [vata(air),pitta(fire) and kapha (water/earth)] that varies from individual to individual.

The three doshas lead to various disorders and does not let an individual to lead a happy and a healthy life.

Causes
•  Eating excessive sweet and kaphagenic foods
• Eating inappropriate foods for digestive capacity:pragnyaparada
• Long term digestive weakness: mandagni.
• Lack of harmony
• Lack of contact with inner self

Ayurveda suggests various natural remedies( herbal medicines,hands on therapies )and exercises (Yoga and Pranayama) to help cure the diseases by balancing the doshas and thus enable the individual to lead a healthy and a happy life.