Grahaniroga is of 4 types, viz,

Vatika – caused by the aggravation of vata

Paittika – caused by the aggravation of pitta

Kaphaja – caused by the aggravation of kapha and

Sannipatika – caused by the simultaneous aggravation of all the 3 Doshas

IBS is classified as –

IBS D – where diarrhoea is the predominant symptom

IBS C – with constipation

IBS A – alternating diarrhoea and constipation

1

INTRODUCTION

Grahani (duodenum, first part of intestine), which is the site of Agni (digestive enzymes), is called so, because of its power to restrain (Grahanat) the downward movement of food. It is located above the umbilical region, and is supported and nourished by the strength of Agni.

Normally, it restrains the downward movement of undigested food and after the digestion it releases the food through its Lumen. In the abnormal condition, when it gets vitiated because of weakness of Agni (power of digestion), it releases the food in undigested form only. [56-57] 

2

NIDANA

CAUSES FOR IBS AS PER AYURVEDA – GRAHANI HETU:

Ayurvedic classics point out following reasons for the manifestation of Grahani-

Abhojana – excessive fasting

Ajeerna bhojana – Eating before the digestion of previously taken food, Having food during indigestion.

Ati bhojana – excessive food intake

Vishama bhojana – Improper food

Asatmya bhojana – Unwholesome food

Guru bhojana – Heavy food intake

Sheeta bhojana – Cold food intake

Rooksha ahara – Dry and junk food

Dushta bhojana – polluted food intake

Vegadharana – suppression of natural urges

Vireka vibhrama – Improper Virechana (purgation) treatment

Sneha vibhrama (Improper oleation therapy)

Swapna viparyaya – Improper sleep, staying awake at night and sleeping during day

Shoka – Grief

Krodha – Anger

Bhaya – Fear

Vyadhi karshana – suffering due to chronic illness, leading to lowered digestion strength

Deasha vaishamya – Migration/Travel

Kala Vaishamya – Change in the season 

3

SYMPTOMS

This leads to below symptoms:

Constipation or diarrhoea.

Trushna – excess thirst

Arochaka – anorexia

Vairasya – distaste in mouth,

Praseka – excessive salivation and

Tamaka shwasa -asthma

Parvaruk – pain in small joints,

Chardi – vomiting,

Jwara – fever and

Udgara – belching, eructation having metabolic smell, smell of ama (undigested food) and bitter and sour tastes. [51 ½- 54] 

4

SAMPRAPTI

Nidana sevana-> agnimandya-> ama dosha-> shasthi pittakala me sthana sanchaya-> grahani dusti-> pakwa & apakva bhojana adho bhaga gaman-> grahani  

5

SAMPRAPTI GHATAK

DOSHA- tridosha

DUSHYA- rasa & anna

ADHISTHANA-pittadhara kala,grahani

SHROTAS- annavaha & purishvaha

SVABHAVA-daruna

SADHYAASADHYATA- krichasadhya

6

PURVARUPA

Praseka – nausea, excessive salivation

Aruchi – tastelessness, anorexia

Annasya chirat paka – delayed digestion

Vidaha – burning sensation

Chardi – vomiting

Adhmana – bloating, distention of abdomen

Asya Vairasya – altered taste in tongue

Trisha – excessive thirst

Klama – fatigue

Bhrama – giddiness

Antra koojana – Gurgling sound in the stomach 

7

PATHOLOGY OF GRAHANI (IBS): 

Usually Irritable bowel syndrome is triggered by a stomach event – such as stomach infection, a bout of unhealthy meals, a stressful event, etc.

Due to the above said causative factors Vata is affected in intestines. (Specifically, Samana type of Vata is affected.) It hinders digestion and absorption strength of intestines.

Intestines fail to perform their normal functions of –

Anna grahana – receiving the food from stomach),

Pachana – digestion

Vivechana – Separation of nutritive matters and waste products,

Munchana – Pushing of remnants to its exterior-large intestine.

Thus the Grahani disease is caused. 

8

CARDINAL FEATURE OF GRAHANI (IBS): 

Muhurbaddha and muhurdrava pravritti – occasional hard and soft stools.

VATAJA GRAHANI

Abdominal pain, increased frequency of stool, altered bowel habit, distention of the abdomen, flatus, head ache, debility, chest pain etc

PITTAJA GRAHANI

Burning of the chest, belching, head ache etc

KAPHAJA GRAHANI

Stool with mucus, sensation of incomplete evacuation of the bowel, nausea, vomiting, flatus, heaviness of abdomen

SANNIPATJA GRAHANI

all the three Doshas are involved.

Mixed features of all the doshas, lack of concentration, severe debility. This stage is also called as Samgrahani.

In this condition,all features of IBS like gurgling sound in the abdomen, fatigue, bowel with flatus or mucus, tenesmus (constant urge to pass stools), intermittent episodes, increased frequency of bowel in the day time are found. 

9

COMPLICATIONS OF GRAHANI(IBS) ACCORDING TO AYURVEDA: 

Jwara (fever)

Aruchi (anorexia)

Atisara (diarrhoea)

Kasa (cough)

Avipaka (indigestion)

Kushtha (shin diseases)

Pandu (anaemia)

Gulma (gaseous tumors)

Shoola (abdominal pain)

Shwayathu (oedema)

Arsha (haemorrhoids)

Bhrama (vertigo)

Parikartika (fissure in anus)

Bhagandara (fistula in ano). 

10

LINE OF TREATMENT 

The medicines should have following qualities:

Deepana – carminative property,

Pachana – digestive,

Sangrahi – intestinal restorative, which increases absorption capacity of intestines

Laghu – lightness. 

11

VATAJA GRAHANI TREATMENT 

TREATMENT FOR VATAJA GRAHANI:

Having ascertained that Vata and Grahani roga has become free from Ama, the physician should administer medicated ghee prepared with Deepaneeya (improving digestion strength)drugs in small quantities.

After the agni (power of digestion) is slightly stimulated, the patient becomes capable of retaining the stool, urine and flatus. To such a patient, Snehaha (oleation) therapy is administered for 2 or 3 days, followed by fomentation and massage therapies. Thereafter, niruha type of medicated enema is administrated.

After the Dosha has become loosened (free from adhesion, Srastha Dosha), and the Vata is eliminated or alleviated as a result of the administration of niruha enema, the patient is given purgation therapy with the help of castor-oil or Tilvaka- Ghrita mixed with Kshara.

Even after the colon is cleansed, stool has become well formed, the dryness of the colon might persist. For correcting this dryness, the patient is given anuvasana basti (oil / fat enema) with the help of appropriate quantity of oil cooked with drugs which stimulates digestion, which are sour in taste and which balance Vata Dosha.

After the appropriate administration of Niruha, Virechana and Anuvasana therapies the patient is given light food, and a course of medicated ghee is administered. [77-81]

DASHAMULADYA GHRITA

2 varieties of Panchamula, Sarala, Devadaru – Cedrus deodara, Nagara – Zingiber officinale, pippali – long pepper- piper longum mula, gaja-pippali, seeds of sana, Yava, kola, kulattha and Suravi is boiled in Aranala, Dadhi manda or sauvira and reduced to 1/4th 

To this, 1 adhaka (2 adhakas according to general rule for manufacture) of ghee is mixed and reduced to 1/4th .To this, 1 adhaka (2 adhakas according to general rule for manufacture) palas of each of the powders of Svarjiksara, Yavaksara, Saindhava, Audbhida, Samudra, Vida, Romaka, Sauvarchala and pakya (pakaja) types of salt inappropriate time. After the recipe is cooked, it is administered to the patient in the dose of 1 prastha.

It promotes Agni – power of digestion, Bala – strength and Varnam – complexion.

It alleviates vayu, and helps in the digestion of the undigested food. Thus, ends the description of Dashamuladya- ghrta. [82-86]

TRYUSANADI- GHRITAM

8 palas (384 g) of ghee is cooked by adding 1 pala (48 g) of the paste of Trikatu (ginger, pepper and long pepper) and Triphala (Haritaki, Vibhitaki and Amalki) taken together and 1 pala (48 g) of guda – Jaggery. This medicated ghee is taken by a person suffering from mandagni (suppressed power of digestion). [87]

PANCHAMULADYA GHRITA, TAILA, CHURNA

Ghee is cooked by adding the paste of Panchamula (bilva – Aegle marmelos, Shyonaka Oroxylum indicum, Gambhari – Gmelina arborea, Patali – stereospermum suaveolens and ganikarika), Haritaki – Terminalia chebula, Trikatu (Sunthi – Zingiber officinale, pippali- Piper longum and Maricha – Piper nigru) pippali mula – long pepper- piper longum, Saindhava, Rasna – Alpinia galangal, Svarji- ksara, Yavaksara, Ajaji – Nigella sativa, Vidanga – Embelia ribes and Sati—Hedychium spicatum and liquids, viz sukta, Matulunga(juice), Ardraka – wet ginger (rhizome) – zingiber officinalis( juice) suska- mulaka (decoction), kolambu, Chukrika, dadima – Punica granatum(juice),takra, mastu, Suramanda, Sauviraka, Tusodaka and kanjika.

It is an excellent promoter of the power of digestion.

It cures

Shoola – colic pain, Gulma – abdominal tumour distension (phantom tumour), Udara – ascites (obstinate abdominal diseases including ascites), Shvasa – asthma and Kasa – cough

It also alleviates Vata and Kapha.

Alternatively, this medicated ghee can be prepared by adding the juice of Bijapuraka – Citrus medica to the above given to the patient.

Oil cooked with the above mentioned ingredients is useful for massage.

The powder of panchamula (Bilva – Aegle marmelos, Shyonaka – Oroxylum indicum, Gambhari – gmelina arborea , Patala – stereospermum suaveolens and ganikarika), haritaki – Terminalia chebula,Trikatu (Ginger, pepper and long pepper), Pippali mula – long pepper root, Saindhava, Rasna – Alpinia galanga, Svarji ksara, Yava ksara, Ajaji – Nigella sativa, Vidanga – Embelia ribes and Shati – Hedychium spicatum (which are mentioned to be added as paste in the above recipe) can be given to the patient along with luke- warm water.

This powder is useful for alleviating vayu occluded by kapha in its association with ama (product of improper digestion); or kapha stimulated by vayu. This powder recipe is carminative and it is an excellent stimulator of the power of digestion.

Thus, ends the description of Panchamula- ghrta and Panchamuladya churna. [88-93]

DETERMINATION OF SAMA NIRAMA GRAHANI

Determination of Sama and nirama types of grahani roga:

The stool associated with ama sinks in water due to its heaviness. If the stool is voided after proper digestion (pakva, i.e if it is not associated with ama), then it floats over the water.

This rule does not hold good or apply in cases where the consistency of the stool is thin or exceedingly compact, and if the stool is afflicted with excessive cold or Kapha. Therefore, the Nirama (Ama – less) or Sama nature of the stule should be tested well before administering suitable therapies.

CHITRAKADI GUTIKA

Chitraka – Plumbago zeylanica, Pippali mula – long pepper- piper longum, Yavaksara, Svarjiksara (5 types of) salt, Sunthi – Zingiber officinale, pippali – long pepper- piper longum,maricha – Piper nigrum, Hingu – Asaefetida, Ajamoda – ajowan seed – trachyspermum ammi and chavya – Piper retrofractum—all these drugs taken together, is made to a powder. This is then triturated by adding juice of Matulunga – Citrus medica or dadima – Punica granatum and made to pills. Intake of these pills is efficacious for the metabolic transformation (cooking) of ama (product of improper digestion and metabolism). It also stimulates agni (power of digestion and metabolism).

Thus, ends the description of Chitrakadhya –gutika [96-97]

NAGARADI KASHAYA, CHURNA

Intake of the decoction of Nagara – Zingiber officinale, Ativisha – Aconitum hetrophyllum and Musta – cyperus rotundus (root) helps in the metabolic transformation (cooking) of ama (product of improper digestion and metabolism).

Similarly, the paste / powder of the above herbs, taken along with hot water for pachana (cooking or metabolic transformation) of ama.

Intake of the powder of Haritaki – Terminalia chebula or Nagara – ginger along with hot water also helps in the Pachana of Ama. 

Devadarvadi Churna with varuni:

Devadaru – Cedrus deodara, Vacha –Acorus calamus, Musta – cyperus rotundus (root), Nagara – ginger – Zingiber officinale,

Ativisha – Aconitum heterophyllum and Abhaya – harad – terminalia chebula is soaked in Varuni (an alcoholic preparation) and taken by the patient by adding a small quantity of salt along with hot water. This recipe is used if there is ama (mucus) in the stool and if the patient is having colic pain.

Alternatively, the above powder is administered along with pomegranate juice. [ 99 ½ – 100]

VIDA LAVANADI CHURNA

If the pain in the kostha (abdomen, pelvis) is caused by Vata and is associated with ama (mucus) or kapha, then the patient should take the paste of bilva – bael – aegle marmelos, Chitraka – Plumbago zeylanica and Nagara – ginger which is made saline by adding Vidalavana (Bida salt).

KALINGADI CHURNA

If there is vomiting, piles and colic pain, then the patient should take the powder of kalinga, Hingu – Asafoetida, ativisha – Aconitum heterophyllum, Vacha – Acorus calamus, Sauvarchala- Black salt and Abhaya – harad – along with hot water.

Alternatively, the patient having vomiting etc., (mentioned above) should take the powder of Pathya, Sauvarcala and Ajaji – Nigella sativa mixed with Maricha – Black pepper. [101 ½- 102]

ABHAYADI KASHAYA, CHURNA

The patient should take the decoction or the powder of

Abhaya – harad – terminalia chebula, Pippalimula – Long pepper root, Vacha – Acorus calamus, Katuka rohini – Picrorhiza kurroa, Patha – Cyclea peltata, seeds of Vatsaka – Kutaja beeja, Chitraka – Plumbago zeylanica and Vishvabheshaja – ginger along with luke warm water, which is useful for curing colic pain in Grahani roga caused by the affliction of Pitta and kapha. [103- 104]

IF GRAHANI IS ASSOCIATED WITH AMA (mucus), then the patient is given the decoction or powder of abhaya – harad – terminalia chebula, pippalimoola – long pepper root– long pepper- piper longum, Vacha, Katuka-rohini – Picrorhiza kurroa, patha – Cyclea peltata, seeds of vatsaka, chitraka – Plumbago zeylanica and visvabhesaja) along with ativisha – Aconitum heterophyllum,shunthi – Zingiber officinale, pippali – long pepper- piper longum, maricha – Piper nigrum, lavana ksara and hingu with luke-warm water. 

PIPPALYADYA CHURNA

The powder of

Pippali – piper longum, Nagara – Zingiber officinale, Patha – Cyclea peltata, Sariva – hemidesmus indicus, Brhati – Solanum indicum ,Kantakari – solanum surattense, Chitraka – Plumbago zeylanica, Seed of kutaja – Hollarhena dysentrica, Saindhava – rock salt, Samudra lavana, Vida lavana, Audbhida, Sauvarcala is given along with Yavaksara, Yogurt, hot water and different types of alcoholic drinks for the promotion of agni (power of digestion) and elimination of vayu (flatus) from the kostha (gastro- intestinal tract). [106-107]

MARICHADYA CHURNA

Marichadya- curna for Vataja Grahani

1 kudava of each of

Maricha – Piper nigrum, Kunchika, Ambastha – Cyclea peltata, Vruksamla – Garcinia indicia, 

10 palas of

Amla vetasa – Garcinia pedunculata, 

½ palas of each of sauvarcala, Vida salt, Pakya (pamsuja-lavana), Yavaksara saindhava, Sati – Hedychium spicatum, 

Puskaramula – Inula racemosa, Hingu – Asafoetida, Hingu-sivatika (vamsapatri) is taken together and make to a fine powder.

Administration of this recipe is useful in grahani, caused by the affliction of vayu and in anorexia.

Thus, ends the description of marichadya – churna. [108- 110

1 prastha (768 g) of 4 sour herbs

1 pala of Sunthi – Zingiber officinale Pippali – long pepper- piper longum,

Maricha – Piper nigrum taken together 4 palas of salts, Saindhava, Sauvarcala, Bida, Audbhida, 

Samudra types of salt taken together and 8 palas of sugar is made to a powder.

This powder is added to vegetable preparations, powder. This powder is added to vegetable preparations, dals, rice, raga (pickles and preparations used as appreciations), which cures

Kasa – cough, Ajirna – indigestion, Aruchi – anorexia, Shvasa – asthma, Hrud roga – heart diseases, Pandu – anaemia and

Shula – colic pain [111-1/2 112]

YAVAGU

1 kola (6 g) of each of

chavya – Piper retrofractum, Tvak – Cinnamomum zeylanica, Pippali mula – Piper longum, Dhataki – Woodfordia floribunda, Sunthi – Zingiber officinale, Pippali – Piper longum, Maricha – Piper nigrum, Chitraka – Plumbago zeylanica, Kapittha – limonia acidissima, 

Bilva – bael – aegle marmelos ,Ambastha – Cyclea peltata, Gum of shalmali – Salmalia malabarica, Gaja pippali, Silodbheda (sailaja), Ajaji – Nigella sativa is made to a paste.

This paste added with curd is fried by adding ghee. With the help of this paste gruel is prepared by adding the juice of

Kapittha – limonia accidisima, Cukrika (changeri) – Oxalis corniculata, Vrksamla – Garcinia ambogia ,Dadima – Punica granatum, 

Intake of this medicated gruel cures all types of

Atisara – diarrhoea, Grahani, Gulma – phantom tumour, Arshas – piles and Pliha – splenic disorders. [112 ½- ½ 115]

DIET AND DRINKS FOR VATAJA GRAHANI

SOUP OF PANCHAKOLA

Pippali – long pepper- piper longum

Pippali mula – long pepper- piper longum

Chavya – Piper retrofractum

Chitraka – Plumbago zeylannica

Nagara – Zingiber officinale

Or the soup of mulaka prepared by adding marica and ghee or oil, or the soup of the meat of birds and animals inhabiting arid land prepared by sizzling (with ghee etc) or the soup of the meat of kravyada (meat eating) types of birds and animals prepared by adding drugs, which stimulate the power of digestion is made sour by adding dadima – punica granatum and butter- milk and administered as food to the patient suffering from grahani. He is given butter- milk, aranala (a sour drink), alcoholic drinks and aristha (a type of alcoholic drink) as drinks.

BUTTER MILK FOR VATAJA GRAHANI

For a patient suffering from grahani, butter milk is an excellent drink because it stimulates the power of digestion, it is grahi – absorbent, bowel binding, useful in IBS, diarrhoea (constipative) and light for digestion.

It is sweet in vipaka (the taste that emerges after digestion) and therefore, it does not cause aggravation of pitta. Because of its astringent taste, hot potency, vikasitva (which relives the stiffness and causes looseness of joints and ununctuousness, it is useful for counteracting the aggravated kapha.

Because of the sweet and sour tastes and density, it is useful for counter-acting aggravated vayu.

When freshly prepared, it does not cause burning sensation. Therefore, all the recipes of buttermilk described for the treatment of Udara (ascites) and piles is used for the treatment of Grahani. [117 ½- ½ 120]

TAKRARISHTA

Takrarista for Vtaja Grahani

3 palas each of Yavani – Carum copticum

Amalaki (indian gooseberry fruit – emblica officinalis gaertn)

Pathya

Maricha – Piper nigrum as well as one pala each of saindhava, sauvarcala

Audbhida

Bida

Samudra types of salt are made to a powder.

To this, butter- milk is added and kept till it is fermented and becomes sour. This recipe is called “takrarista”.

Intake of this recipe stimulates the power of digestion and cures

Shotha – oedema,

Gulma – abdominal tumour, distension (phantom tumour),

Arshas – piles, parasitic infestation,

Meha – urinary tract disorders, diabetes (obstinate urinary disorders including diabetes) and

Udara – ascites (obstinate abdominal disorders including ascites).

Thus ends the description of takrarista [120 ½ – 121] 

12

PITTAJA GRAHANI TREATMENT

Panchakarma therapy in Pittaja Grahani:

Having ascertained that the aggravated pitta is located in its natural habitat, the physician should administer Virachana treatment – Purgation or Vamana – emetic therapy for the removal of aggravated Pitta from the body. [122]

DIET FOR PAITTIKA GRAHANI

The patient suffering from Paittika grahani is given such diet which does not cause Vidaha (burning sensation), which is light and which is added with the powder of bitter ingredients.

He is given the soup of the meat of animals inhabiting an arid zone (Jangala mamsarasa), the soup of vegetable products like mudga (green gram) and khasa (a sour drink).

These food preparations are added with sour dadima – Punica granatum, ghee, herbs which cause stimulation of the digestion and which are constipative, absorbent (grahi).

His power of digestion is stimulated by the administration of the powder of bitter herbs. [123-124]

CHANDANADYA GHRITA

2 palas each of chandana – Santalum album,Padmaka – Prunus cerasoides,Ushira – Vetiveria zizanoides,Patha – Cyclea peltata,Murvakutannata (kaivarta-mustaka),Shadgrantha (vacha) – Acorus calamus,Sariva – Hemidesmus indicus,Asphota (asphura-mallika),Saptaparna – Alstonia scholaris,Atarusaka – Vasa – Adhatoda vasica,Patola – Trichosanthes dioica,Udumbara – Ficus racemosa,Asphura,Vata – Ficus bengalensis,Plaksa – Ficus religiosa,Kapitana (gandha-munda),Asvattha – Ficus religiosa,

Katuka rohini – Picrorhiza kurroa,Musta – nut grass (root) – cyperus rotundus,Nimba – Azadirachta indica is boiled in 2 dronas (double the prescribed quantity in view of mana-pribhasa) of water and reduced to 1/4th.

To this decoction, 2 prasthas (double the prescribed quantity in view of mana paribhasa) of ghee and the paste of 1 aksa of each of Kirata tikta – Swertia chirata,Indrayava – Hollarrhena dysentrica,Vira,Magadhika and Utpala – water lily is added and cooked.

This medicated ghee is taken by a patient suffering from paittika type of grahani.

Thus, ends the description of chandanadya ghrta. [125 – ½128]

TIKTAKA GHRITA

NAGARADYA CHURNA

Nagara – Zingiber officinale,Ativisa – Aconitum heterophyllum,Musta – nut grass (root) – cyperus rotundus,Dhataki – Woodfordia floribunda,Rasanjana,Bark and fruit of Vatsaka,Bilva – bael – aegle marmelos,Patha – Cyclea peltata,Katuka-rohini – Picrorhiza kurroa is taken in equal quantities and made to a powder.

This powder is taken along with honey and tandulambu (rice water) by the patient suffering from paittika type of grahani with the symptomatic voiding of blood along with stool, and suffering from piles and pain in anal region. It also cures pravahika (dysentery). This recipe is called nagaradya-curna. This is highly esteemed by lord krsnatreya.

Thus, ends the description of nagaradya- curna. [129-131]

BHUNIMBADYA CHURNA

1 part of each of

Bhunimba – Andrographis paniculata,Katuka,Sunthi – Zingiber officinale,Pippali- long pepper fruit – piper longum,Maricha – Piper nigrum,Musta – nut grass (root) – cyperus rotundus,Indrayava,

2 parts of chitraka and 16 parts of the bark of vatsaka is made to a powder.

Intake of this recipe along with cold water mixed with jaggery cures

Grahani,Gulma – abdominal tumour, distension (phantom tumour),Kamala – Jaundice,Jwara – Fever,Pandu – anaemia,Meha – obstinate urinary disorders including diabetes),Aruch – anorexia andAtisara – diarrhoea

KIRATADYA CHURNA

The powder of kirta-tikta – Swertia chirata,Shadgrantha – Acorus calamus,Trayamana – Gentiana kurroo,Sunthi – Zingiber officinale,Pippali – Piper longum,Maricha – Piper nigrum,Chandana – Santalum album,Padmaka – Prunus cerasoides,Ushira –Vetiveria zizanoides,Bark of daru-haridra – Berberis aristata,Katuka-rohini – Picrorhiza kurroa,Bark and fruits of kutaja – Hollarhena dysentrica,Musta – Cyperus rotundus,Yavani – Carum copticum,Devadaru – cedrus deodara,Patola – Trichosanthes dioica,Nimba – neem (azadirachta indica),Patra – Cinnamon leaves,Ela – Cardamom,Saurastri,Ativisha – Aconitum heterophyllum,Tvak – Cinnamomum zeylanica,Seeds of madhu-sigru – Moringa oliefera,

Murva – Marsedenia tenacissima,

Parpataka is made to linctus by adding honey, and taken by the patient. This recipe may also be taken along with alcohol or water.

It cures

Hrud roga – heart diseases,Pandu – anemone,Grahani- roga,Gulma (phantom tumour),Shoola – colic pain,Aruchi – anorexia,Jwara – fever,Kamala – jaundice,Sannipatika type of diarrhoea andMukha roga – diseases of the mouth 

13

KAPHAJA GRAHANI TREATMENT 

Elimination therapy for kaphaja grahani

If the Grahani is caused by aggravated kapha, then the patient is given Vamana – emetic therapy according to the prescribed procedure. Thereafter pungent, sour, saline, alkaline and bitter drugs are administered for the promotion of this power of digestion. [141]

DRINKS, DIET

1 karsa (12 g) of each of

Palasha – Butea monosperma, Chitraka – leadword – plumbago zeylanica, Chavya – Piper retrofractum, Matulunga – lemon variety – citrus decumana / citrus limon, Haritaki – Terminalia chebula, Pippali mula – long pepper fruit – piper longum, Patha – Cyclea peltata, Nagara – Zingiber officinale and Dhanyaka is boiled in 1 prastha (2 prasthas is taken according to mana- paribhasa) of water, and reduced to 1/4th.

This decoction is given as drink to the patient. With the help of this decoction, gruel is prepared and given to the patient (suffering from kaphaja type of grahani) [142-143]

DIET AND KAPHAJA GRAHANI

Ingredients of food which are light for digestion, along with the soup of dried radish or kulattha (horse gram) mixed with pungent, sour, alkaline and saline drugs. [144]

BUTTER MILK IN KAPHAJA GRAHANI

After taking light food, the patient should drink sour butter-milk or takrarista, madira (a type of alcohol), madhvarista and well- fermented sidhu (a type of alcohol). [145]

MADHUKASAV (FIRST RECIPE)

Madhukasav (first recipe) for Kaphaj Grahni:

1 drona (12.288 g) of the flowers of madhuka– licorice – glycyrrhiza glabra,

½ drona of vidanga – embelia ribes

1/4th drona of chitraka – Plumbago zeylanica

1 adhaka of bhallataka – semecarpus anacardium linn

8 palas of manjistha – rubia cordifolia is boiled with 3 dronas (in actual practice 6 dronas to be used according to mana-paribhasa) of water till 1 drona (2 dronas according to manna-paribhasa) of water remains.

The decoction is cooled. To this, ½ adhaka (1 adhaka according to mana- paribhasa) of honey is added. This is kept in a jar, the interior wall of which is smeared with the paste of

Ela (elettaria cardamomum maton), Mrunala – lotus stalk, Aguru – Aquallaria agallocha, Chandana (sandalwood – santalum album) for 1 month till it is well fermented.

Administration of this asava (medicated alcoholic drink) stimulates the grahani (enzymes in the duodenum and small intestine), promotes nourishment, alleviates kapha and pitta, and cures oedema, kushta (obstinate skin diseases including leprosy), kilasa (a type of leucoderma) and prameha (obstinate urinary diabetes).

DURALABHASAVA

Duralabhasava for Kaphaja Grahani

2 prasthas of duralabha –

2 prasthas of amalaki – Phyllanthus emblica

1 musti of danti – Baliospermum montanum

1 musti of chitraka – Plumbago zeylanica

200 matured fruits of haritaki – Terminalia chebula is boiled by adding 4 dronas (in actual practice 8 dronas to be taken according to mana-paribhasa) of water and reduced to 1 drona (actual practice, 2 dronas according to mana-paribhasa). The decoction, thus obtained, is cooled. To this, 200 palas of jaggery and 1 kudava of honey are added.

1 kudava each of priyangu – Callicarpa macrophylla

Pippali – long pepper fruit – piper longum

Vidanga – false black pepper – embelia ribes in powder from is added in this and kept in a ghee- smeared jar for 15 days, till it becomes well- fermented.

Intake of this potion cures

Grahani, Pandu – anaemia,

Arshas – piles,

Kustha (obstinate skin diseases including leprosy), erysipelas and

Meha (obstinate urinary disorders including diabetes)

It promotes Swara – voice and Varna – complexion and cures raktapitta- bleeding disorders like nasal bleeding, ulcerative colitis and menorrhagia (a disease characterised by bleeding from different parts of the body) and diseases caused by aggravated kapha.

Thus ends the description of duralabhasava. [152-155]

MOOLASAV

5 palas each of haridra – Berberis aristata, Bilva – bael – aegle marmelos, Shyonaka – Oroxylum indicum, Gambhari – Gmelina arborea, Patala – stereospermum suaveolens, Ganikarika – Clerodendrum phlomidis, Shalaparni – Desmodium gangeticum, Prsniparni – Uraria picta, Brhati – Solanum indicum, Kantakari – Solanum surratense, Gokshura – Tribulus terrestris, Vira (shatavari) – Asparagus racemosus, Rishabhaka,

Jivaka is boiled by adding 4 dronas (in actual practice 8 dronas according to mana-paribhasa) of water till 1 drona (2 dronas according to mana- paribhasa) remains. To this, 200 palas of jaggery and palas (4 palas according to mana- paribhasa) of honey and 2 palas each of priyangu – Callicarpa macrophylla, Musta – Cyperus rotundus, Manjistha – Rubia cordifolia, Vidanga – Embelia ribes, Madhuka – Madhuca longifolia, Plava,

Lodhra – Symplocos racemosa in powder form is added.

This potion is then kept in an earthen jar for 15 days till well fermented. This is called mulasava.

This is effective recipe to power the strength of digestion and cures

Raktapitta (a diseases characterised by bleeding) and

Anaha (abdominal tymphanitis),

Diseases caused by aggravated kapha,

Hrid roga – heart diseases, Pandu – anaemia and

Angasada – prostration of limbs

PINDASAVA

Pindasava for Kaphaj Grahani:

1 prastha each of

Pippali – long pepper fruit – piper longum,

Jaggery and Seeds of bibhitaka – Terminalia bellerica is made to a paste and added with 1 prastha (2 prasthas according to mana-pribhasa) of water.

This is broken it in a jar and covered with the grains of barely till it is well-fermented. This is called pindasava.

1 pala of this medicated alcoholic drink is mixed with 1 anjali of water and taken.

This recipe cures all the diseases (described earlier). Even a healthy person is advised to take this potion for 1 month in order to prevent the occurrence of these diseases. While taking this medicine, he should take soups added with ghee or oil.

MADHVARISTA

Madhvarista for Kaphaja Grahni

The interior wall of a new earthen jar is smeared with the paste of pippali – Piper longum and honey, and then the inside of the jar is fumigated with the smoke of aguru – Aquallaria agallocha in this jar, 1 adhaka (2 adhakas according to mana- paribhasa) each of honey and water is kept.

To this liquid, the powders of

½ kudava of vidanga – Embelia ribes,

1 kuduva of pippali – long pepper fruit – piper longum

1/4th kuduva of vamsa-lochana

1 karsa each of

Keshara, Maricha – black pepper fruit – piper nigrum,Tvak – Cinnamomum zeylanica, Ela – Elettaria cardamomum, Patraka, Sati – Hedychium spicatum, Karmuka, Ativisha – Aconitum heterophyllum, Ghana, Harenu, Elvau, Tejohva – Zanthoxylum alatum, Pippali mula – long pepper fruit – piper longum- and Chitraka – leadword – plumbago zeylanica is added and kept for 1 month.

Thereafter, it is administered to the patient.

It stimulates the power of digestion, and makes the irregular agni (powder of digestion) regular.

This recipe called madhvarista cures

Hrid roga – heart diseases, Pandu – anaemia, Grahani-sprue, Kushta – obstinate skin diseases including leprosy, Arshas – piles, Shotha – oedema, Jwara – fever and other diseases caused by aggravated vayu and kapha.

PIPPALYADYA CHURNA

Pippali – long pepper fruit – piper longum

Pippali mula – long pepper fruit – piper longum-

Yavaksara, Svarjiksara, Saindhava, Samudra, Bida, Audbhida, Sauvarcala, Matulunga – Citrus medica, Abhaya – Terminalia chebula, Rasna – Alpinia galangal, Sati – Hedychium spicatum, Marica – Piper nigrum, Nagara – Zingiber officinale taken in equal quantities is made to powder.

This recipe is taken early in the morning with luke-warm water.

It cures Kaphaja type of grahani and promotes strength, complexion and the power of digestion. [168-169]

RECIPES

If grahani is caused by kapha along with aggravated vayu, then the patient is given medicated ghee prepared by boiling with the above mentioned herbs..

He may also be given satpala ghrta (vide- chikitsa 5: 147- 148) and bhallataka ghrta (vide chikitsa 5: 143-146) described in the chapter dealing with the treatment of gulma – abdominal tumour, distension (phantom tumour) [170]

KSHARA GHRITA

Kshara ghrita for Kaphaja grahani

Bida lavana, Kalottha-lavana – Sauvarchala, Svarji- ksara, Yava-ksara,

Saptala, Kantakari – yellow berried nightshade (whole plant) – solanum xanthcarpum, Chitraka – Plumbago zeylanica is burnt mixed with water and filtered for times.

From out of this, kshara (alkaline part of these plants) is collected.

2 adhakas of this kshara is cooked with 1 adhaka (2 adhakas according to mana paribhasa) of ghee.

Intake of this medicated ghee promotes agni (power of digestion). Thus, ends the description of kshara-ghrta. [171- 172]

PIPPALIMOOLADI YOGA

1 karsha each of pippali – long pepper fruit – piper longum, Pippali mula – long pepper fruit – piper longum, Patha – Cyclea peltata, Chavya – Piper retrofractum, Indra-yava, Nagara – Zingiber officinale, Chitraka – Plumbago zeylanica, Ativisha – Aconitum heterophyllum, Hingu – Asafoetida,

Svadamstra – Tribulus terrestris, Katuka-rohini – Picrorhiza kurroa, Vacha – Acorus calamus is made into pieces, and 1 pala each of Saindhava, Sauvarcala, Bida, Audbhida,

Samudra types of salt are added with

2 prasthas (4 prasthas according to mana-paribhasa) of curd,

1 kudava (2 kudavas according to mana-paribhasa) of each of oil and ghee

It is then boiled over mild fire till the water portion of the recipe gets evaporated.

The recipe is kept inside a jar and cooked according to antardhuma method.

After cooking, the recipe is then culled from the jar and made to a powder. This is then mixed with appropriate quantity of ghee and ghee and taken in the dose of 1 panitala.

After the recipe is digested, the patient should take sweet food.

It cures all the diseases caused by vayu and kapha. It also cures poisoning caused by visha (natural poison) and gara (artificially prepared poison). [173-176]

BHALLATAKADYA KSHARA

2 palas each of bhallataka – semecarpus anacardium, Sunthi – Zingiber officinale, Pippali – long pepper fruit – piper longum, Maricha – Piper nigrum, Haritaki – Terminalia chebula, Bibhitaka – Terminalia bellerica, Amalaki – Pjyllanthus emblica, Saindhava, Sauvarcala, Bida should be cooked by antaradhuma method with the help of the fire of cow-dug cakes.

Intake of this alkaline preparation along with ghee or by sprinkling over food-ingredients cures

Hrud roga – heart diseases, Pandu – anaemia, Grahani dosha, Gulma – phantom tumour, Udavarta – bloating (upward movement of wind in the abdomen) and colic pain [177-178]

DURALABHADYA KSHARA

Duralabha – Fagonia arabica, Karanja – Pongamia pinnata, Lata-karanja,

Saptaparna – Alstonia scholaris, Vatsaka, Sadgrantha, Madana – Randia dumetorum, Murva – Marsedenia tenacissima, Patha – Cyclea peltata,

Aragvadha – Cassia fistula is made to a powder and triturated by adding equal quantity of cow’s urine.

This is cooked.

Intake of this alkaline preparation promotes the strength of grahani (small intestine including duodenumn). [179- 180]

BHUNIMBADYA KSHARA

Bhunimba – Andrographis paniculata, Rohini – Kutki, Tikta – Kiratatikta,

Patola – Trichosanthes dioica, Nimba – Azadirachta indica, Parapata is [made to a powder] and triturated with buffalo-urine

Thereafter, the recipe is cooked (by antardhuma method). Intake of this alkali preparation promotes agni (power of digestion). [181]

HARIDRADYA KSHARA

Haridra – Berberis aristata, Daruharidra, Vacha – Acorus calamus, Kustha – Sausserea lappa, Chitraka – Plumbago zeylanica, Katuka-rohini – Piccrorhiza kurroa, Musta – nut grass (root) – cyperus rotundus is [made to a powder] and triturated by adding goat’s urine

Thereafter, the recipe is cooked by antardhuma method. Intake of this alkali preparation promotes agni (power of digestion). [182]

KSHARA GUTIKA

4 palas of the stems of sudha

1 pala of each

Saindhava, Sauvarcala, Bida,

2 palas of chitraka – Plumbago zeylanica is cooked by antardhuma method.

This alkali preparation is then triturated with the juice of vartaki and made to pills.

Intake of his pill after meals helps in quick digestion of food and it is beneficial for patients suffering from Kasa – coughing, Svasa – asthma and Arshas – piles.

It also cures

Visuchika – choleric diarrhoea, Pratisyaya – chronic cold and Hrud roga – heart diseases

This is called ksara-gutika and it is propounded by Lord Krshnatreya.

14

TRIDOSHAJA GRAHANI TREATMENT 

Tridoshaja Grahani chikitsa:

Grahani caused by the simultaneous vitiation of all the 3 Doshas is treated by the physician with the appropriate administration of Panchakarma.

The patient is given medicated ghee, alkalies, asavas (medicated wine) and aristas (medicated wine of another type) which stimulate the power of digestion (gastric fire).

For the patient suffering from different types of grahani various therapeutic for the alleviation of vayu, etc are described.

These are administered by the physician either separately or jointly after ascertaining the nature of the doshas involved in the causation of this ailment. [194 ½- ½ 196] 

15

SUMMARY OF THERAPIES 

The patient suffering from grahani should, in brief use the following categories of therapies:

1. Snehana or oleation therapy

2. Swedana of fomentation therapy

3. Suddhi or elimination (purificatatory) therapies

4. Langhana or fasting therapy

5. Dipana or the therapy for the stimulation of the power of digestion

6. Churna or recipes in the form of powder

7. Lavana or recipes containing salt

8. Kshara or recipes containing alkalies

9. Madhvarista, i.e an alcoholic preparation containing honey

10. Sura or alcohol

11. Asava or a type of alcoholic preparation or wine

12. Tarka-yoga or various recipes containing butter-milk and

13. Deepana- sarpis or recipes of medicated ghee which stimulate the power of digestion. [196 ½- ½ 198] 

16

TREATMENT OF ASSOCIATED CONDITIONS 

The associated disorders of the patient suffering from grahani are the treatment as follows:

In kaphaja type of grahani steevana (spitting therapy), medicines that are dry, digestion stimulants containing bitter herbs are administered.

If kapha is excessively aggravated and the patient is weak, then alternatively dry (rookshana treatment) and unctuous therapies (snehana) is administered.

If the body is pervaded with ama (product of improper digestion and metabolism) then after proper examination, the patient is given digestive stimulants along with sneha (ghee / oil).

If pitta is aggravated in excess, then digestive stimulants which are bitter in taste is administered along with sweet ingredients. If vayu is aggravated in excess, then the administered along with sweet ingredients.

If Vata is aggravated in excess, then the administration of digestive stimulants mixed with sneha (ghee) and saline as well as sour ingredients is useful.

The above recipes will work as fuel, and when appropriately administered, they will stimulate the gastric fire (power of digestion). [198 ½- ½ 201]

USE OF FATS

Sneha – fat / ghee is excellent for stimulating the Jataragni – digestive fire. If Jataragni is stimulated (kindled) by the fuel in the form of fat (ghee), then it cannot be suppressed even by heavy-to-digest food.

If the patient has weak digestive power and he voids undigested stool in excess, he is given ghee cooked with Deepaniya drugs (ingredients that stimulate the power of digestion) in proper dose.

The Samana Vata is located in the abdomen regulating the functions of digestive fire in stomach). Since this samana-vayu has its functions near the gastric fire. It instantaneously promotes the strength of digestion.

If the patient finds it difficult to void stool because of the latter’s hardness, then he should take his food, the middle portion (avagraha) of which is mixed with ghee and salt.

If the digestive fire is suppressed because of the excessive intake of unctuous ingredients, then the patient should drink medicated ghee or medicated oil prepared by cooking with deepaniya drugs (which stimulate the power of digestion) [201 ½ – 205]

TREATMENT OF SUPPRESSED AGNI

If the gastric fire becomes suppressed because of excessive intake of ghee (Fat), then recipes in the form of powder, asava (medicated wine) and Arishta (medicated wine) are useful. If the anus gets adhered with stool because of loose motions [and there is suppression of the gastric fire], then the patient should be given oil, sura (alcohol) and asava (medicated wine, prepared without boiling).

If the digestion strength is suppressed because of urdhva-vata (bloating, upward movement of the vayu), the patient is given niruha and anuvasana types of medicated enema.

If the Agni gets suppressed because of aggravated Doshas, then the patient is given appropriate Panchakarma and thereafter, he should take appropriate medicines for the alleviation of the aggravated Dosha.

If Agni get suppressed because of Grahani, then the patient is given medicated ghee which stimulates the power of digestion.

If Agni is suppressed because of fasting (upavasa), then the patient should take ghee along with yavagu (a type of gruel). The patients added to the middle portion of the gruel while taking. The recipe promotes strength, stimulates the power of digestion and enhances nourishment.

If the suppression of Agni has become chronic as a result of which the patient has become indolent, weak and emaciated, then he should be given the meat soup of Prasaha type of animals (that eat food by snatching), who are carnivorous and whose meat is light for digestion. Such meat-soups instantaneously stimulates the gastric fire because of their sharp, hot and Shodhana (which purifies the body by elimination of Doshas) properties. The meat of these carnivorous animals is nourished by the meat of other animals; hence it causes nourishment of the body more quickly. [206- ½ 211] 

1. Deepan/pachan- Sunthi/nagarmotha 5gm bid before meal

2. Sansodhan

A-1st 3 din deepan/pachan

B-abhyanter snehpana-

triushnadi ghruta (triphala,trikatu,guda)

C-Vaman kalp:-

madan phala kvath(15gm madan phal + 100ml kada) +

saidhav 5gm +

Pippali 5gm +

sarso 5gm--> Vaman

D-Virechana Kalp:-

1. Erand taila 40ml +

Yavkshar 2.5gm-->virechana

2.Amaltas guda 30gm +

Nisoth 30gm +

Choti harad 30gm-->100mi kada +

erand taila 30ml --> Virechana

E-Basti(yog * basti)

1. Niruha basti- Erandmuladi basti 30ml+

2.Anuvasana basti-Dasamula taila basti 30ml 

WHOLESOME DIET AND HABITS IN GRAHANI (IBS):

Regular intake of buttermilk

Cumin seeds

Pomegranate

Warm water

Easy-to-digest foods

Moderate exercise

Proper sleep

In many, fibre rich diet is very useful to relieve symptoms.

UNWHOLESOME DIET AND HABITS IN GRAHANI (IBS):

Dadhi(Curd)

Madya (Alcohol)

Shukta (Acidic beverages)

Jagarana(Night awakening)

Vegadharana(Suppression of the urges)

Aniyata asana(Improper posture)

Upavasa (Fasting for longer period)

Sodas, junk foods, regular hotel foods.

Foods that cause excess gas production and bloating such as potato, egg plant, cabbage, broccoli, cauliflower

The patient is asked to prepare a list of foods that trigger an IBS attack and is asked to avoid them. 

HERBS USEFUL IN GRAHANI (IBS):

Pomegranate

Kutaja- Holarrhena antidysenterica

Musta- Cyperus rotundus

Dhataki- Woodfordia fruticosa

Patha- Cissampelos pareira

Lodhra- Symplocos racemosa

Pushkaramoola-Inula racemosa

Chavya- Piper chaba

Daruharidra- Berberis aristata

Shalmali- Shalmalia malabarica

Lajjalu- Mimosa pudica

AYURVEDIC MEDICINES FOR IBS:

Mustakarishtha – used to treat digestive complaints like diarrhoea, indigestion, etc.

Kutajarishta – used in the treatment of diarrhoea, dysentery, IBS etc.

Pippalyasavam – used for a variety of conditions. It is used in the treatment of anemia, piles, digestive complaints, sprue, liver complaints. It is also used as a medicine to put on weight.

Dantyarishta – used in the treatment of haemorrhoids, constipation, gastric, intestine and spleen related diseases.

Dadimadyavaleha – used in treating fever with diarrhoea, bleeding disorders, such as ulcerative colitis, abdominal colic.

Kutajavaleha – used in the treatment of piles,ulcerative colitis, diarrhoea, IBS, anaemia, bleeding disorders, gastritis, inflammatory conditions.

Sanjeevani vati – used in Ayurvedic treatment of dyspepsia, indigestion, gastro-enteritis etc.

Kamdudha Ras – used in treating gastritis and bleeding diseases

Jeerakarishtam –used post natal care, in the treatment of frequent passing of stools, diarrhoea, indigestion etc

Bilvadi gutika – used in Ayurvedic treatment of insect bites, rodent bites, gastro enteritis etc. It is widely used in South Indian Ayruvedic practice.

Chitrakadi vati – It improves digestion power.

Brihat gangadhara choorna – It is used in the Ayurvedic treatment for Diarrhoea and gastro intestinal conditions.

Pushyanuga choorna – used in the Ayurvedic treatment of Menorrhagia, Metrorrhagia, Leucorrhoea, Menstrual disorder, Excessive menstrual bleeding of various aetiology.

Jirakadi Modak – used in treatment of diseases of digestive tract.

Bilvarishtha

Bilvasava

Takrarishtha

HOME REMEDIES FOR GRAHANI (IBS):

1.Cumin seeds and tender leaves of Guava are taken and made into fine paste.20 gram of this is taken along with buttermilk twice daily.It helps to reduce the frequency of episodes of bowel habit.

2.The fruit cover (epicarp) of Pome granate is rubbed well with lemon juice and fine paste is made.This is taken twice daily along with warm water.This restores the capacity of small intestine.

RASODHI/BHASMA/PISTI-(120-250MG WITH MADHU/USHNODAKA)

- Agnikumar rasa-(parad,gandhak,tankan,vatsanabh,raka bhasma,karpada bhasma)

- Grahani kapat rasa-(hingul,gandhak,vanslochana,afeem,karpad bhasma)

- Grahanisardul rasa-(parad,gandhak,svarnbhasma,lavanga,nimbapatra,javitri,jayphala)

- Piyushballi rasa-(parad,gandhak,abhrak,rajat,loha,tankan,rasanjan,makshik)

- Nripati vallabh rasa-(jayphala,lavanga,mustak,dalcheeni,ela,hing,loha,abrak,tamra)

- Ras parpati-(parad,gandhak)

- Loh parpati-(parad,gandhak,loha)

- Suarnparpati-(svarna,parad,gandhak)

- Panchmrit parpati-(parad,gandhak,loha,abhrak tamra)

- Vijay parpati-(parad,gandhak,rajat,suarn,vaikrant,hirak,mukta)

- Rambana rasa-(kajjali,vatsanabh,jayaphala)

- Sutsekhar rasa-(parad,gandhak,tankan,swarna,visa,tamra bhasma,sankh bhasma)

- Hem garbh pottali rasa-(parad,gandhak,svarna,tamra)

- Anand bhairav rasa-(hingul,vatsanabh,trikatu,tankan,gandhak)

VATI-(250-500MG WITH USHNA JALA)

- Chitrakadi vati-(dvikshar,trilavan,hing,ajmoda)

- Dugdha vati-(hingul,long,afeem,vatsnabh)

- Shambhukadi vati-(sambhk bhasma,saindhav lavan)

- Paniyabhakt vati-(abhrak,loha,trikatu,triphala,vidang,danti)

- Jatiphaladi vati-(jayphala,long,pipper,saindhav,vatsanabh,sunth,dattur bija)

- Rasbhra vati-(parad,gandhak,abhrak,kastaushadhi)

- Jeerkadi modak-(jeera,bhang,loha,vang,abhrak,talisha,javitri,jayphala)

- Agnitundi vati-(parad,gandhak,visa,ajmoda,kuchala)

- Chitrakadi vati-(dvikshar,trilavan,hing,ajmoda)

CURNA-(3-6GM WITH MADHU/USHNODAKA)

- Bilva majja curna-(bilva majja)

- Ishabgola curna

- Jatiphaladi curna-(jayphala,lavanga,jeera)

- Lavangadha curna-(lavang,jeerak,saindhav,ajmoda,bhunimbu,gokshura)

- Gangadhar curna-(musta,patha,sunthi,dhay puspa,netravala,mochrasa,aam guthali)

- Dadimastak curna-(dadima,vanshlochan,dalchini,chaturjata,ajvain,dhaniya,jeera,trikatu)

- Pathadhya curna-(patha,bilva,chitrak,trikatu)

- Bhunimbadi curna-(chirayata,sonth,kutki,mustak)

- Naradhya curna-(sonth,atish,dhatki,rasota,kutaj chal,patha,indrayav)

KAVATH/ASAV/ARISHTA-(20-40ML WITH SAMABHAG WATER)

- Dhanykadi kvatha-(dhania,atish,sugandhabala,mustak,sunth)

- Dhanyapanchak kvatha-(dhaniya,nagar,mustak,netrabala,bilvamajja curna)

- Nagaradi kvatha-(sonth,atish,mustak)

- Chaturbhadra kvatha-(guduchi,atish,sonth,motha)

- Tiktadi kvatha-(harad,rasota,sunthi,dhatki,kutki)

- Marichyadi kvatha-(marich,sonth,kutaj chal)

- Madhukasava-(mahua,bidang,chitrak,bhallataka)

- Duralbhasava-(duralabha,danti,amlaki,chitrakmula,harad)

- Mulasava-(haldi,dashamula,jeevak,hrishbhak)

- Pindasava-(pipper,guda,vibhtaki)

- Madhvarista-(pipper,madhu,vidanga,vanshlochana)

- Takrarista-(ajvain,amla,harad,marich,saindhav,takra)

GHRITA/TAILA-(10-20ML WITH DUGDHA/KOSHNA JALA)

- Chandanadhya ghrita-(rakt chandan,padamkastha,patha,gular,pippal,ghrita)

- Dashamuladhya ghrita-(dasamula,saral,devdaru,trikatu,ghrita)

- Tryushnadhya ghrita-(trikatu,triphala,guda,goghrita)

- Panchmuladhya ghrita-(brihat panchmula,ela,trikatu,namak,yavkshar,sajjikshar)

- Bilvadhya ghrita-(bilva majja,trikatu,chavya,chitrak,adrak)

- Astapala ghrita-(trikatu,triphala,bilva,ghrita)

- Sunthi ghrita-(sunthi,dashamula,ghrita)

- Chitrak ghrita-(chitrak kvatha,ghrita)

- Marichyadha ghrita-(trikatu,bhallataka,ajvain,vidanga)

- Mahashathphala ghrita-(panchkol,souvarchal,lavana,yavkshar,dudha,dadhi,kanji,dashamula kvatha,ghrita)

AVLEHA/PAKA-(10-20GM WITH JALA/DUGDHA)

- Bilvavaleha-(bilvamajja,triphala,trikatu,jeerak,mustak,cheeni)

- Kalyana guda-(amla,guda,trikatu,gajapipper,ajvain,nisitha,taila)

- Takra haritaki-(harad,takra,triphala,pippalimula)