HONEY: 

Honey has been used for centuries in vital alternative medicine and Ayurveda. It is mixed with a variety of herbs and spices and made into preparations. The daily consumption of honey is also adviced in Ayurvedic teaching to promote good health.

 

 

TRIPHALA: 

Triphala is most commonly known for its use as a gentle bowel tonic, helpful in digestion and supporting regular bowel movements. The combination of the three fruits has a synergistic effect to bolster many other systems as well. In addition to the GI tract, Ayurveda uses Triphala to support healthy respiratory, cardiovascular, urinary, reproductive, and nervous systems. Triphala has also been shown to be a powerful antioxidant, protecting cells from the damaging effects of free radicals.

 

The three fruits involved in making Triphala are also known for their individual effects:1

 

• Amalaki (Emblica officinalis): Has a cooling effect that manages pitta, supporting the natural functions of the liver and the immune system.

• Bibhitaki (Terminalia belerica): Particularly good for kapha, supporting the respiratory system as well as kapha accumulations in all systems.

• Haritaki (Terminalia chebula): Though having a heating nature, it is still good for all three doshas (vata, pitta, and kapha). Is known for its “scraping” effect, which removes toxins and helps maintain healthy levels of weight.

 

BRAHMI: 

Brahmi has long history in Ayurvedic medicine. It is widely used for its beneficial effects in blood circulation and promotes efficient function of the liver, lungs and the kidneys.

Brahmi is traditionally used to treat skin problems including psoriasis, eczema, abscess and ulceration. Brahmi is used to stimulate skin cell regeneration and growth.

 

 

 

MILK: 

Milk is an important rasayana food which brings ojas (Ojas is the vitality and energy of youth, the immune power of the inner happiness, joy, and health) and qualities of balanced kapha (stability, unctuousness, etc.) to the physiology when properly cooked and taken according to digestion. Milk is best without sweeteners. You can add cinnamon, but that is enough as milk is already very kapha [sweet]." Dr. J.R. Raju

Milk provides a very special nutrition that no other food can provide. When it is digested properly it helps balance the emotions and it brings nourishment to all the tissues, as well as helping to balance all the doshas. It increases ojas  better than any other food. For milk to be easy to digest, it should be boiled and kept in a low simmering for about 5 minutes. Boiling the milk makes it much easier for human consumption. Never drink cold milk. Of course the quality of the milk is very important. It sould be whole and non homogenized, and organic. Homogenized milk is difficult to digest and non organic milk may contain growth hormons which are very detrimental for our health.

Milk should not be mixed or mix with sour, salty or bitter taste foods.

 

 

AMLA 

The health benefits of Indian Gooseberry,  known as Amla, can be in part attributed to its high vitamin-C content. Amla enhances food absorption, balances the stomach acid, fortifies the liver, nourishes the brain and mental functioning, supports the heart, strengthens the lungs, helps in  the elimination of free radicals, improves fertility and theurinary system, promotes healthy skin, makes hair healthier, cools the body, flushes out toxins, increases vitality, strengthens eyes, improves muscle tone and, acts as an antioxidant.

 

 

ASHWAGANDHA 

Ashwagandha is one of the most used herbs in Ayurveda. The fruit as well as the leaves have very high therapeutic properties, the part that is most used in Western herbal medicine is the root of the Ashwagandha 

Ashwagandha has been studied  for many years and more than 200 studies have completed on the healing benefits of this magnificent plant. Some key examples of the healing effects of Ashwagandha are: anti-inflamaroty, reduces brain cell degeneration, stabilizes blood sugar, improves memory and learning habilities, combats stress and protects the immune system.

 

 

GHEE:

Ghee is the best cooking oil to use because it has the full quality of ojas (strength) and is beneficial for everyone in proper quantity. It will not increase cholesterol when properly made and taken according to digestive capacity. The right quantity of ghee for your digestion, improves agni (digestive fire) and will actually reduce cholesterol. Whereas too much ghee (more than you can fully digest) puts out agni, like pouring too much oil on a fire. Raw honey combined with ghee makes the most ojas (should not be mixed in equal proportions). “Ghee brings healing intelligence to every system in the body” Dr. J.R. Raju  

 

 

ALOE VERA: 

Aloe vera is quite an incredible medicinal plant full of nutritional benefits. It is a succulent plant and part of the lily family (Liliaceae), the same family that garlic and onions belong to. Different parts of the plant are used for different purposes and aloe vera has both internal and external applications. It is a very strong antibacterial, it speeds up the process of skin repair, it is the best medicinal plant when it comes to the skin. Taken orally it protects from infections, and stimulats the immune system. It is a good protector of the liver and combats cholesterol and diabetes.

 

 

 

RAISINS: 

Raisins are considered a verly beneficial food and they have an enormous medicinal value. 

Raisins are specially good for the lungs, the brain, the mind, the throat, the bowel and the womb. Raisins have a cooling effect on the body but are heavy to digest, hence it is best to be consumed in moderation