Wellness

Panchakarma – Ayurvedic Detoxification And Rejuvenation Therapy

January 11, 2021 By Editor

Health can be defined as a state when the body, mind and spirit function in harmony with each other.

The ancient science of Ayurveda emphasizes preventative measures and curative therapies, which include regular purifying of the body – in order to maintain an ideal state of health. Ayurveda also recommends proper diet and lifestyle guidelines to live a balanced, healthy life. Panchakarma is a Sanskrit term which literally translated means “five actions”, that help purify the body.

According to Ayurveda, every individual is a unique combination of the five universal elements (Pancha Mahabhoota) – represented in the mind-body system as the Doshas or the energetic principles. The three Doshas are:

Vata – Space (Akasa) & Air (Vayu)

Pitta – Fire (Agni) & Water (Jala)

Kapha – Water (Jala) & Earth (Prithvi)

A state of health exists when the digestive fire (Agni) is in a balanced condition; the Tridosha are in equilibrium, the three waste products (urine, faeces and sweat) are eliminated normally, the seven bodily tissues (rasa, rakta, mamsa, meda, asthi, majja and shukra) are functioning normally, and the mind, senses and consciousness are working harmoniously together.

When this balance is disturbed, imbalance occurs, which is disorder. Health is order; disease is disorder. Disorder can be created quite easily by a number of factors – an improper diet, sleep cycle, exercise style, room temperature, emotional and stress handling or seasonal change – can all derange the Doshas and create imbalance.

Panchakarma purifies the body by eliminating accumulated toxins (Ama), consequently improving metabolic rate and restoring digestive fire (Agni), while balancing the Doshas. While being primarily preventative, Panchakarma is also curative to a large extent.

Some general benefits of Panchakarma:

✓ Increases strength and immunity

✓ Promotes detoxification

✓ Increases energy levels, revitalises

✓ Anti-aging, rejuvenating

✓ Prevents neuro-degenerative disease such as Alzheimer’s

✓ Prevents bone-degenerative disease

✓ Increases metabolism

✓ Increases memory and concentration

✓ Promotes weight loss, treats obesity

✓ Regulates menstruation

✓ Reduces insomnia

✓ Enhances the mind; promotes mental clarity and well-being and on a deeper level, enhances consciousness.

The process of Panchakarma involves three broad, consecutive stages.

Stage 1

PURVAKARMA (Preparation Stage)

Breakdown and liquefy toxic blockages, clear body channels and move toxins to GIT through a – series of warm oil massages and other heat-applying therapies as well as oral herbal oil intake.
The recommended duration for this stage is 7-10 days. It is done in the Ayurveda Clinic.
Ama is broken down by the following actions:
Abhyanga (oil massage)
Udwarthanam (powder massage)
Kizhi (hot bundles)
Bashpa Sweda (steam bath)
Snehapanam (oral oil intake)
Purvakarma stage goals:
Breakdown toxin blockages
Force toxins out of tissues and cells
Liquefy toxins through heat application
Lubricate body channels through internal and external oelation
Move toxins to GIT region
Alleviate body parts and muscles from any tensions or pain
Stimulate organs and their activity
De-stress and relax the mind

Stage 2

PRADHANAKARMA (Elimination Stage)

Remove toxins from the body and balance the Tridosha through five prescribed elimination and cleansing therapies.
The recommended duration for this stage is 5-10 days. It is done while in the Ayurveda Clinic.
The Five cleansing procedures used during elimination are:
- Vamanam – medically induced vomiting. Targets throat, stomach, lungs. Balances Kapha.
- Nasyam – medicated nasal drops/ powders. Targets head, sinuses, brain. Balances Kapha.
- Virechanam – medicated purgation. Targets liver, spleen, colon, gallbladder, intestines. Balances Pitta.
- Sneha Basti – medicated oil enema. Targets colon and intestines. Balances Vata.
- Kashaya Basti – cleansing enema. Targets GIT (colon, intestines)
Pradhanakarma stage goals:
Eliminate toxins, foreign substances, and Ama from body
Eliminate excess dosha levels to establish equilibrium
Cleanse internal body organs
Reset digestive function
Clear respiratory channels from unwanted phlegm
Clear head region from liquids
Stimulate functioning of the brain
Improve cell absorption to nutrients

Stage 3

PASCHATKARMA (Post Treatment Care)

Nourish exhausted body tissues through natural nutrients and a positive lifestyle and establish balanced metabolic and immune functions.
The recommended duration for this stage is 2-4 weeks. This stage can be at home or in the Ayurveda Centre.
Basic steps to follow during this stage
Proper nutrition (healthy, light diet)
Proper relaxation (7-8 hours of sleep every night)
Positive lifestyle (low stress, mild exercise, yoga & pranayama are recommended)
Certain Rasayanam (rejuvenating herbal preparations) and/or additional ayurvedic supplements may be prescribed.
Paschatkarma Stage goals:
Nourish and refresh body cells
Invigorate body tissues, organs, and functions
Establish balanced digestive and immune functions
Oxygenate body and cells

In essence, this ancient Ayurvedic treatment method has been practiced for hundreds of years for holistic rejuvenation across India. The popularity of Panchakarma is spreading across the world primarily as a method to boost immunity and for detoxification but also comes with many other benefits.

For more information on this, you can contact Dr. Vishnu

Dr. P.R. Vishnu, BAMS, MD is director of the Sivananda Institute of Health at the Sivananda Dhanwantari Ashram, Kerala, South India

To contact please e-mail: dr.vishnu101@gmail.com

Disclaimer: All visitors to this site are advised to please check with your doctor and/or healthcare professional before starting any yoga asana technique, meditation, kriya, diet, exercise, or trying information provided by the Ayurvedic or Holistic Healthcare professionals or yoga teachers. The information provided in this website is intended to be used for information purposes only and/or, where applicable, under guided instructions from a certified professional at your own risk. Nothing contained in this site is a substitute for medical care and attention. We do not make any claims, promises, or guarantees about the individual or group outcome of any technique, process, diet, exercise or related services.

Mexican Molletes Sandwich

July 27, 2020 By Editor

by Mariana Rebollo Moreira

The Mexican Molletes is a popular grilled sandwich served across Mexico. It is nutritious, simple, and fast to prepare with ingredients such as beans, cheese and vegetable salsa. If you love grilled cheese sandwiches, the Molletes is a similar type of Mexican version.

Mexicans eat Molletes for breakfast, lunch or dinner. Most Mexican restaurants serve Molletes and they have a place on their menu.

Mashed beans is a good protein source and it is very common to use beans in the Mexican diet. Adding cheese and vegetable sauces make it tasty, nourishing and a healthy food choice. If you are Vegan, you can use Vegan Cheese substitutes that are available or an Avocado spread instead of regular cheese.

Ingredients for making (per serving)

-Mashed beans (2 teaspoons)

-Cheese (as required)

-Baguette (Bread)

-Butter (optional)

-Onion (20gm)

-1 Tomato

-Coriander (50gm)

-1 Lemon (one slice)

Prepare the “Pico de Gallo” sauce for topping:

-Fine chop onion, tomato and coriander

-Add lemon juice to the fine chopped items above and mix them well

-Add salt and pepper as required

Cooking Step by Step:

Step 1: (Preheat the Oven)

-Preheat the oven or convection toaster oven to 450°F (220°C).

Step 2: (Brown the Baguette with butter)

-Heat a skillet or cooking pan over medium heat.

-Spread the butter over the cut sides of the Baguette or bread.

-Place the bread slices with the cut sides down on the hot skillet or pan.

-Watch closely until the bread slice gets lightly golden brown in a minute or two.

Step 3: (Prepare the Baguette / bread for grilling)

-Spread the mashed beans over the toasted side of the baguette or bread.

-Place a layer of regular cheese (preferably Cheddar cheese) or any Vegan alternative of your choice.

-Place the Molletes in the oven until the cheese is melted and turned golden brown, usually ready in about 5 minutes.

Step 4: (Spread sauce and serve)

-Spread “Pico de Gallo” sauce or “Salsa” on top of the warm mollete with the beans and melted cheese

-Serve fresh and enjoy!

Khichari – Punjabi Style

July 6, 2020 By Editor

By Monu Harnal

Try Khichari if you prefer something light, nutritious and easy to prepare. Ayurveda, from India, is one of the oldest medical practices in the world, prescribes Khichari to correct imbalances and also to cleanse the body.

Khichdi or Khichari, pronounced KITCH-A-REE, is a staple dish throughout India. It takes 30 minutes of cooking time from start to finish to prepare a well-balanced, healthy and nutritious meal.

Khichdi can be prepared in a variety of ways. You can cook it in its simplest form or prepare it with various Indian flavors. The main ingredients are lentils, rice and water. Once you know how to prepare the dish you can add or remove condiments to your liking.

To help revive energy and balance the digestive system, this dish is usually prepared in its simplest form of boiled lentils, rice, water and a pinch of salt and pepper. Ayurveda recommends using spices mildly to balance the three Doshas (Vata, Pitta and Kapha) in our body. Any Ayurvedic doctor or practitioner will explain the significance and wonders of Khichdi.

Getting prepared:

Make sure you have all the necessary ingredients and utensils for cooking. Please follow the steps below.

– A pressure cooker, an instant pot or a hollow pot.

– Rice: preferably Basmati

– Daal: referred to as lentils. You can choose either a green Mung daal (also spelled as Moong dal). You can also use a combination of yellow toor and red masoor daal.

– Water: the amount of water will determine the consistency of how thick or thin you prefer the Khichdi. A thin/soupy Khichdi is recommended for those who are not well or are observing a diet.

– Ghee: use ghee, purified butter, or a cooking oil of your choice. Some use mustard oil that has a specific aroma and is very healthy, or use avocado oil.

– Spices:

Turmeric powder (very good to have)
Salt
Pepper
Red chilli powder (optional)
Cumin seeds (optional)
Mustard seeds (optional)

Vegetables:

Onions (optional, You can saute the onions with the spices. Or chop them up, soak them in lemon juice and salt to have as a side salad)
Tomatoes (optional, You can saute the tomatoes with the spices. Or chop them up, soak them in lemon juice and salt to have as a side salad)
Cilantro (optional, to garnish)

Ingredients for 2-3 people:

1/2 cup Lentils of your choice. Wash thoroughly and set aside.

1/2 cup rice. Wash thoroughly and set aside.

1/2 spoon (tsp) cumin

1/2 spoon (tsp) mustard seeds

1/2 spoon (tsp) turmeric powder

1/3 spoon (tsp) red chilli powder

2/3 spoon salt (tsp) (more or less to taste)

1/4 spoon (tsp) black pepper (more or less to taste)

4-5 cups of water (the amount of water depends on how thick or thin you prefer your Khichdi).

How to prepare Khichdi:

Though I used an instant pot to prepare the Khichdi, a regular pressure cooker or regular pot will give the same results.

Turn on the Instant pot and start with the Saute setting.

2. Add the ghee in the pot and let it heat for approx. 1-2 minutes

3. Add the mustard and cumin seeds. You will know they are cooked once you hear them pop.

4. Add water

5. Add the washed lentils and rice into the pot.

6. Add the rest of the spices; turmeric, red chilli, salt and pepper.

7. Stir all ingredients gently.

8. If you are using Instant pot to cook, change setting to “Pressure Cook”.

9. Set the pressure cooker timer to 15-20 minutes (25-30 minutes for everything to boil in a regular pot).

10. Let the pressure out after the time is up. In a regular pressure cooker, there may be 4-5 whistles before the Khichdi is ready.

Serve Khichdi with your preference of aachar (mango, lemon or chilli pickles), yogurt, a dab of ghee or butter, and/or fresh vegetables soaked in lemon juice! Enjoy!

Ayurveda – Agni for proper digestion and better immunity

July 3, 2020 By Editor

by Dr. P.R. Vishnu, BAMS, MD

In my thinking, Agni is the action of acids like HCl, NaCl and KCl plus the enzymes that break down the macromolecules into single, simple units. This is in the context of ‘agnipravarthana (action of fire) ‘ in gastrointestinal tract. In the intracellular context Agni can be the enzymes that break down the molecule itself into smaller and smaller molecules. This breaking down can be for transforming one molecule into another form for physiological purposes or for storage purpose or for generating energy.

Digestive related Agni:

Agni is pitha .So it is protons or positively charged ions like H+, Ca+ ,Na+ ,K+ etc. In the bucal cavity itself this agni is present in the form of enzymes.

In the stomach there are acids like HCl, NaCl,and KCl which are present. These acids are needed for many purposes. HCl is needed for the conversion of pepsinogen into pepsin which is essential for breaking down peptic bond in protein chains. For example, if HCl is low, some of the unbroken peptides reach the duodenum. Since the first phase of the digestion is not taken place properly, the rest of conversion also does not take place correctly and thus the macromolecules reaches the colon. This will cause the gut bacteria to continue with the rest of digestion and this bacterial digestion triggers gas formation.

Lipids also need acids for forming micells. Then only it can be absorbed by enterocytes. This acid is provided by the gall bladder from the liver.

So in essence, if stomach acids or bile acids are less, protein digestion and lipid digestion will be in trouble. This stage can be considered ‘mandagni’ or dull digestive stage will not be able to digest even smaller portions of food.

Acids are needed for the activation and propulsion of peristaltic movement. If acids are less peristaltic movement will be slow.

Note, this is a stage pitta low and Kapha high. We need to use pitta increasing and Kapha reducing food and medicine for example, ginger, pepper, cumin, etc

Theekshagni:

Excessive acids in the stomach can liquefy the mucus and make ulcerations in the stomach wall. If bile acids are high, the same thing can happen in small intestine as well. More over peristaltic movement will be faster and can lead to acid optic disorder and bleeding from stomach or intestines.

Note, this is a stage where pitta is high and Kapha is low. The use of bitter, sweet food and medicine will reduce Pitta and increase Kapha for example milk, licorice, dry grapes, sweats take bitter taste

Vishamagni:

This is stage Agni is influenced by Vata so the Agni production will be irregular. In vishamagni ,agni can be dull at times and sharp at other times this is the basic problem is mandagni. There will be less acids or excessive production of pitta. So the body pushes proteins and lipids to the colon, and the bacteria present in the colon will act on this Protein and lipids to cause gas. If the gas is not released through downwards, and it gets obstructed, the gas will move upward and reach stomach. In this upward movement even bile can reach the stomach. This will cause acidity or amlapitha. Ayurveda think this is a stage of tikshna Agni but actually this is a stage of vishamagani and has to balance the Agni instead of treating for excessive fire.

Samagni:

It is a stage of normal limit of the acids, alkali and neutral elements of the koshta.

Proper digestion and proper metabolism means good immunity!

Dr P.R. Vishnu, BAMS, MD is director of the Sivananda Institute of Health at the Sivananda Dhanwantari Ashram, Kerala, south India

e-mail: dr.vishnu101@gmail.com

Wellness

Panchakarma – Ayurvedic Detoxification And Rejuvenation Therapy

Mexican Molletes Sandwich

Khichari – Punjabi Style

Ayurveda – Agni for proper digestion and better immunity