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Loss of Appetite
(a) Eat smaller meals and chew them for longer periods.
(b) Drink ginger tea with a pinch of Trikatu before meals.
(c) Take a mixture of powder of Pippali, or long pepper (10 parts), black
salt (10 parts) and citric acid (1 part) or lemon juice (5 parts). For
better results add 5 parts Makoh and 5 parts Motha to it. Dose 500 mg
to 1 gm with water or yogurt, three times a day.
(d) Take one drop each of fennel or Saunf oil, Ajwain oil, Sowa oil, and
Mint oil with one teaspoon of sugar or mix these oils in a spoon of alcohol,
dilute in one glass of water and drink.
(e) An appetizer can be prepared by pulverizing to fine powder 100 gm
Pudina, 25 gm each of Saindha namak and Kala namak, 50 gm cumin, 25 gm
caraway, 20 gm each of Sonth and Kali Mirch, 10 gm each of Nimbu ka Sat
and Pippali. Mix one teaspoonful of this mixture in cold water and drink
whenever required.
(f) Jal jeera: When one teaspoon of it is stirred in a glass of cold water,
it is quite effective. It may be prepared by any of the two recipes given
below :
i. Pulverise Kala namak 30 gm, Jeera 15 gm, Sonth 10 gm, Saindha namak
10 gm, Nimbu ka sat 10 gm, Meetha soda 30 gm, Kali Mirch 40 gm.
ii. Pulverise Kala namak 30 gm, Jeera 15 gm, Sonth 3.5 gm, common salt
28 gm, Imli extract dry 1 gm, (Page No. 24) Pipali 3 gm, Lavang 1 gm,
Kali Mirch 3.8 gm and Nausadra 3 gm. Use as above.
(g) Pulverize 20 gm each of Sonth, Daruhaldi, Guggal, Revand Chini, Tagar,
and add 1 ml peppermint oil. Dose 250-500 mg three times a day with water.
(h) Aypitkar Churn: Pulverise Ginger 10 gm, Pippali Bibhitaki 10 gm, Amla
10 gm, Nagarmotha 10 gm, Kala namak 10 gm, Babraing 10 gm, Choti Iliachi
10 gm, Tejpata 10 gm, Lavang 10 gm, Nishoth 440 gm, and Mishri 660 gm.
Strain through muslin cloth and sieve. It helps in all the symptoms of
indegestion like acidity, gas, nausea, vomiting, pain in the digestive
system, diarrhoea and loose motion of any type. For adult dose is 3 gm,
twice daily; it may be used three times in a day.
i. Anardana Churn: Dissolve Sat Nimbu 15 gm in half teaspoon of water,
an make fine powders of each of 40 gm Anardana, 40 gm Sonth, 20 gm each
of Kali Mirch, Pippali, Choti Ilaich, Tejpat, Podnia patti, and roasted
Safed Jeera 120 gm, Dhania 80 gm. Separately poweder Mishri 150 gm and
Saindha Namak 100 gm. Mix all the herbal ingredients at one place, add
Mishri followed by salt. Dose is 1-5 gm whenever required. This Churn
helps is bad taste and smell from the mouth, and in all types of disturbances
in the digestive system due to irregular way of life. It stimulates a
craving for food because of its good taste.
ii. For Infants: Make a very fine powder of Banslochan 2 gm, Ilaichi 1
gm, Mishri 3 gm and Pippali 1 gm. Give a pinch of the mixture as such
or by dissolving it in milk. It also helps in cough and cold.
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