Ayurvedic Home Remedies: Some Ayurvedic tips for Asthmatic Patients


Tips to Control Asthma
Tips to control Asthma
 During a flare up of asthma, patients would benefit from taking easily digestible food in lesser than usual quantity. Lukewarm water should be used for drinking and washing purposes.

Asthmatics dread taking buttermilk. But this can be overcome by adding a pinch of turmeric to buttermilk and heating it for a few minutes. This will help them reap the benefits of buttermilk as well as avoid the risk of catching a cold or formation of phlegm in chest.
People suffering from asthma can benefit from drinking boiled cow’s milk to which a pinch of turmeric, a few peppercorns, and small pieces of sliced ginger are added. Also taking soy bean soaked yoghurt is found to help improve the condition.
One simple way to improve immunity in people with asthma is to take vegetable soup as detailed. A big unskinned potato, a small onion, one big unskinned carrot, three garlic cloves are cleaned thoroughly and allowed to boil in a litre of water. Once reduced to half, add salt and allow it to reach a lukewarm temperature. This is taken 3-4 weeks. This is found to improve immunity.
Yogasanas help a lot in improving asthmatic conditions. Yoga mudra, paschimothasana, pranayama etc are all excellent postures and yogic exercises that can help people with asthma.
Eucalyptus steam inhalation is very beneficial in relieving nasal and sinus congestion. Asthmatic patients can try this process to loosen phlegm in chest as well as relieve congestion. Steam inhalation with crushed garlic cloves also provides the same effect.
Small onions are boiled in water for a few minutes, then they are filtered out and crushed. The juice obtained from this boiled crushed small onions is then applied on the soles of the feet before going to bed. This process can be followed for a week or two for reduction in asthmatic symptoms.
People who suffer from cough and asthma can benefit from Ayurvedic preparations like Vyagradhi kashayam, dasamoolakaduthrayam kashayam. For this Vyagradhi kashayam 7.5 ml and dasamoolakaduthrayam kashayam 7.5 ml are added to 60 ml water (cooled boiled water) along with a quarter teaspoon honey and taken on empty stomach in the mornings and evenings. This should be taken for 48 days in a regular fashion. A strict adherence to this regimen results in reduction of eosinophil levels in blood. This also helps in relieving headache, cough, heavy headedness, tasteless tongue, irritation around eyes and ears etc.
People suffering from dry cough and asthma can benefit from the medicinal properties of badam (almonds). Seven to eight almonds are soaked in water. The outer skin is removed. A pinch of saffron (kungumapoo) or turmeric, seeds of 5-8 cardamom pods, two Java peppercorns, a pinch of camphor, sugar candy etc are added to milk and allowed to boil. This milk is taken for five days morning and evening on empty stomach, one hour before food.
For people with dry asthmatic conditions, vidharyadhi kashayam three spoonful, twelve spoonful of warm water, and two vayu guliga tablets are mixed together and taken on empty stomach in the mornings and evenings.
All asthmatic patients can benefit from taking agasthya rasayanam 5 gm before going to bed. These preparations are available at all leading Ayurveda stores, both online and offline.
Source: Aayul Kaakkum Ayurvedham – Part 2, Prof. S. Swaminathan.



Technorati Tags:, , ,

Medicinal Benefits of Curry Leaves

Indian cuisine makes use of mint, coriander leaves, curry leaves etc to add flavour and aroma to the spicy recipes. Though not a part of the greens, curry leaves has all the nutritive value found in greens and more.

Also known as sweet neem leaves, curry leaves has vitamin A, vitamin B, vitamin B2, vitamin C, calcium and iron in plenty. This is an ideal herb for people suffering from the ill effects of diabetes. Diabetes patients often suffer from frequent vertigo. There may be aches and pains in the upper and lower limbs coupled with impaired vision. These patients should take curry leaves at frequent intervals to overcome these problems. Kashayam made of curry leaves dried in shade and powdered is a very potent remedy that helps stabilize glucose levels in a diabetic patient.

An excellent remedy made using curry leaves is found to be very effective in treating diarrhea. For this purpose 40 gm of curry leaves and 10 gm of cumin seeds are ground to a fine paste and taken orally. This should be followed by drinking a glass of warm water. A teaspoon of honey is taken after 10 minutes. This regimen is continued three to four times a day.

Cholesterol levels in edible oils can be reduced to a large extent by making use of a handful of curry leaves. One kilogram of the oil is boiled with 15-20 curry leaves and then filtered. This is said to bring down cholesterol level in oils. This oil can then be used in preparing food stuff. Increase in cholesterol can lead to obesity, increase in blood pressure, lethargy and other ill effects.

The young generation of this decade consume a lot of junk food which have no nutritive value. Due to chemicals and other spurious additives found in foodstuff, no wonder a sizeable portion of youngsters both male and female suffer from premature graying of hair. Curry leaves come as a boon in such situations. Youngsters should not throw away curry leaves found in various Indian food recipes. Eating these curry leaves and making it a practice will help to ward off gray hair. Children should be taught to eat curry leaves at a tender age.

I would like to share a popular remedy, a hair oil for premature graying. Heat a litre of coconut or sesame oil and drop 10 to 20 curry leaves into the oil. Remove from heat when it reaches boiling point. This oil is then stored in bottles and used as hair oil before bathing. Apply this oil liberally on the scalp and allow it to soak for about 15-20 minutes. Wash the hair with a mild shampoo or shikkakai powder. Follow this regimen once or twice a week.

Curry leaves can be used to treat a tasteless tongue. Excessive use of antibiotics, indigestion etc can result in loss of taste. A handful of curry leaves along with ginger, salt, garlic, tamarind and chillies, is ground to a fine paste. This is then mixed with hot rice. A few helpings of this mixture help arouse the taste buds. This is repeated two to three times a day till the condition improves.

Technorati Tags:, , ,