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Ayurvedic Herbal
Are you a food lover? Have you ever considered that many of the herbs we often use to season our dishes contain powerful healing properties for our bodies? Read on to find out more about Ayurvedic herbs and you will never look at your spice collection the same way!Ayurvedic treatment includes literally thousands of different herbs that have been used for hundreds and in some cases thousands of years that can be used as remedies for various complaints. The ultimate goal of Ayurvedic medicine is to balance the doshas, which are elements that make up each person's body constitution.
Ayurvedic herbs: the dosha connection
Ayurveda teaches that there are three doshas-kapha, pitta, and vata. If your doshas are in balance your body will function smoothly. If you are unwell, you may need to adjust your diet and lifestyle to bring one or more dosha back in harmony. Each individual's Ayurvedic dosha can be affected by a variety of factors. Two of the most important of these are diet and digestion.It is only logical that what we eat has a powerful effect on the state of our health, because the foods we consume on a daily basis either supply us with a proper balance of nutrients or leave our bodies in a deficient state. Ayurvedic medicine takes this concept to the next level, since it looks at what you consume and how your body handles those foods. It's always best to see an experienced Ayurvedic practitioner for a consultation in helping you to select the best dietary plan.
What kinds of herbs are used in Ayurvedic medicine?
Ayurvedic herbal remedies are prepared in a variety of forms, depending on how they are to be taken, including tablets, tonics, powders or teas. Of course, before taking any type of herbal medicinal treatment, you will want to check with an experienced Ayurvedic practitioner for a proper diagnosis and selection of the most appropriate remedy.The most commonly used Ayurvedic herbs include:
Ashwagandha: A root that is used to treat weakness. It is sometimes compared to ginseng. Ashwagandha can help with overexertion and is used to treat both mental and physical exhaustion. It is also given to help with infertility to treat a low sperm count.Cinnamon: More than just for baking, cinnamon has several medicinal affects. In Ayurvedic Herbal medicine, it is often prescribed as a stimulant. It can also help to soothe toothaches and helps those who suffer from rheumatism. As an essential oil, cinnamon has excellent anti-fungal, antibacterial properties.
Ginger: (Also called Sunthi or Adrak in India) While we often think of it as a condiment for many dishes, ginger has a variety of medicinal uses as well. It is most often given to help with a variety of digestive complaints from gas and heartburn to nausea or colic in babies. Traditionally in Ayurvedic medicine, it's given as a tonic to improve energy levels or as an antidepressant. Ayurvedic teas often include ginger to promote good digestion and elimination.
Gotu kola: A medicinal leaf that is commonly used in Ayurveda to treat the hair, skin and nails. It is also known for healing skin wounds or eruptions as well as eczema. Gotu kola can also be taken to treat insomnia or high blood pressure.
Turmeric: This super-herb has been used in Ayurveda for hundreds of years. It is given to treat obesity as it encourages the body to break down dietary fats. It has powerful healing and anti-inflammatory effects which can be used to treat arthritis. Turmeric helps to keep the arteries clear and healthy and reduces the risk of blood clots. Recently it has gained attention for its anti-cancer properties. It can be taken as a pill, in powder form or even in a poultice to be applied directly to the skin. In India, it is common to apply turmeric to a bandage for minor scrapes and wounds to promote healing.
Take advantage of the six tastes:
In addition to taking specific herbal medicines to treat illness, Ayurvedic medicine encourages a diet that uses all six tastes in harmony to maintain a balanced diet. As an alternative to counting carbs, proteins and fats, it's important to try to incorporate each of these tastes in every meal:- Astringent
- Sweet
- Bitter
- Pungent
- Salty
- Sour
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