Category: Digestive Health

July 13, 2022

How Low FODMAP Diet Becomes Important in Irritable Bowel Syndrome (IBS)

Abstract

FODMAP stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols. These are carbohydrates that are not absorbed properly and cause much distress and upset the intestines in those people who are suffering from Irritable Bowel Syndrome (IBS) and Small Intestinal Bacterial Overgrowth (SIBO). High FODMAP diet can cause severe pain, stomach cramps, gassiness, bloating, and diarrhoea. So a low FODMAP diet becomes important in IBS.

Fodmap Diet

Introduction

In Irritable Bowel Syndrome, there is a need for basic prevention of food that worsens the condition. As Ayurveda says, food is what makes us healthy and unhealthy. Thus it is well understood that diet is everything that justifies the health status of a person. So in order to stay healthy, it becomes mandatory for a person to follow a diet that is purely satwik (simple) and diet should be according to the disease associated. In almost every disease, a diet is recommended which is easy to digest and does at cause any abdominal discomfort. In the case of irritable bowel syndrome, diet is what makes it easy to treat the aforesaid disease. Further we will look into a low FODMAP diet and what it includes.

FODMAP Diet

FODMAP stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols that are types of small chain carbohydrates and sugar that are not easily absorbed or we can say poorly absorbed particularly in patients with irritable bowel syndrome that results in diarrhea, severe pain, abdominal discomfort, indigestion etc. There are some foods that put a burden on the gut that results in abdominal discomfort and indigestion.

Now, there are foods which are high in FODMAP and low in FODMAP.

Foods High in FODMAP

  • Citrus fruits like orange, peach, pineapple, canned fruits, strawberries.
  • Refined wheat flour is not easily absorbed.
  • Pulses like black gram, kidney bean, and chickpeas have high FODMAP.
  • Vegetables include ladyfingers, tomatoes, garlic, and onions that are not good for IBS.
  • Dairy products that should not be taken are  tea, coffee, high fat milk, butter, and cheese.
  • Drinks include canned soups, carbonated drinks, alcohol, and sweetened drinks that are harmful for IBS patients.
  • Red chillies should not be consumed.
  • Oils that deteriorate the condition of IBS patients include butter, palm oil, coconut oil.
  • Meats like pork and other fried meats can upset the intestines.
  • Dry fruits like walnuts, seeds, cashew nuts, peanuts will add to the problems.
  • Other things that are not good for IBS are processed food, fried food, junk food, refined sugar, artificial sweeteners, bakery products, and mayonnaise.
  • Foods that are heavy to digest should be avoided to cure and to prevent further worsening of the condition of the patient.

Food Low in FODMAP

  • Fruits that can be taken by Irritable Bowel Syndrome patients include apple, banana, apricot, watermelon, pomegranate (without seeds), kiwi, plum, guava.
  • Cereals including wheat, rice, pearl millet, amaranth, oats, quinoa and brown rice can be consumed.
  • Pulses like green gram and all washed dals are easy to digest.
  • Vegetables that can be consumed include beetroot, cucumber, pumpkin, celery, red onion, turnip, ginger, gourds (bottle, round, ridge) and carrot.
  • Dairy products which can be consumed are dahi and cow ghee only.
  • Drinks like coconut water, sugarcane juices, green juices, home made juice, aloe vera juice can be enjoyed.
  • Spices like coriander, cumin and fennel are good for the stomach.
  • Oils that can be used include soybean oil, olive oil, mustard oil and cow ghee.
  • Only lean meat can be consumed.
  • Figs and soaked almonds can be consumed from the category of dry fruits.

Other than this, there are some foods that may suit some individuals and maybe not to others. So this becomes important, one must see if things are suitable or not, if they cause discomfort or get digested without causing harm.

There are plenty of herbs or spices that are commonly used in households. That increases digestive fires. Ayurveda too has many herbs that are used in herbal medicines that promote digestion. Planet Ayurveda has come up with an IBS care pack that not only healthify the mucosa of the intestines but also aids digestion which is generally low in IBS patients. It also has various properties which arrest bleeding and thus relieve patients with blood in their stool.

Low FODMAP diet with proper IBS care pack do wonders in IBS patients. As it together helps in curing the aforesaid disease at a good rate. Moreover the herbs themselves are properly digested because of their low FODMAP index.

Inflammatory Bowel Syndrome care pack by Planet Ayurveda

Planet Ayurveda is a renowned GMP certified company that has done a magnificent job in caring for Inflammatory Bowel Syndrome with its impeccable products which are curing the aforesaid disease with a high success rate. Let’s look at the IBS care pack !!

Care pack includes the following products

  1. Pitta Balance
  2. Kutajghan Vati
  3. Digestion Support
  4. Sanjivani Vati

Ibs care pack

Product’s Description

1. Pitta Balance

As the name suggests, it is beneficial in balancing the pitta dosha, thus helpful in maintaining proper digestion, promoting wellness of the stomach and intestines. Ingredients in the formulation are JaharMohra pishti, Akik pishti, Mukta pishti, Kaharwa pishti and Giloy satva (Tinospora cordifolia). It provides strength to intestines as well as it has anti-diarrhoeal action. Thus it is used in Irritable Bowel Syndrome. It has ant dysenteric action, thus helpful in arresting the bleeding in Inflammatory Bowel Syndrome. It is important in all bleeding disorders like raktapitta, rakta pradara, rakta atisara, rakta pravahika, pitta vikara etc. Another ingredient is useful in diarrhoea and liver disorders as pitta is related to liver metabolism. It enhances digestion and aids proper absorption in inflammatory bowel syndrome. Moreover, it boosts immunity to fight infections. It is also used in calcium deficiency.

Dosage:  1 Capsule twice daily with warm water after meals.

2. Kutajghan Vati

Kutaj (Holarrhena antidysenterica), as the name describes, has anti-dysentical properties. This is used in loose stool to stop excessive watery/blood loss through anus. It is mentioned in ayurvedic texts, in diarrhoea it is so helpful. Thus, doing a magnificent job in curing symptoms of diarrhoea in Inflammatory Bowel Syndrome.

Dosage: 2 Tablets twice daily with warm water after meals.

3. Digestion Support

It is a formulation made from seven herbal extracts, which enhance digestion. This overcomes the digestion issues in Inflammatory Bowel Syndrome. It is filled with excellent properties of jeerak (Cyminum cuminum), pippali (Piper longum), blend of triphala, dhania (Coriandrum sativum) etc. all ingredients aids digestion. In treating IBS, it is mandatory to treat indigestion. Thus Digestion Support is here to help.

Dosage: 1 Capsules twice daily with warm water after meals.

4. Sanjivani Vati

It is a blend of several herbs that aids digestion. It has properties of several digestion improving herbs like vacha (Acorus calamus), guduchi (Tinospora cordifolia), Vidanga (Embelia ribes), adraka (Zingiber officinalis) etc. it has good properties of shuddha vatsanabha (Aconitum ferox), shuddha bhallataka (Semecarpus anacardium). It has deepana (apetizer) and pachana (increases digestive fire) properties. Therefore it helps in Inflammatory Bowel Syndrome. Thus, it resolves many complaints of the patient.

Dosage: 2 Tablets twice daily with warm water after meals.

Conclusion

From the above discussion, it is clear that in IBS, a low FODMAP diet is essential for absorption of nutrients and easily digested without any hindrance. Whereas a high FODMAP diet causes much discomfort and pain with other issues. Thus one should refrain from eating the same. Planet Ayurveda’s IBS care pack has done wonders in IBS management. Though, proper and low FODMAP diet is also needed along with the medicines. For more detail of our products check out our website www.PlanetAyurveda.com and for queries you can send your queries to our email id herbalremedies123@yahoo.com.

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July 9, 2022

What Is Parpati Chikitsa?-How Parpati Chikitsa Is Effective In Ulcerative Colitis?

Abstract

Parpati is a steady and prestigious preparation in the Ras Shastra especially used in the management of Grahani Roga. The parpati is the murchita variety which means a swooning variety that attains vyadhi harana properties (property of destroying the disease). Grahani as per Ayurveda is termed as the seat of digestive fire that is helpful in regulating the metabolism and digestion of the food. If there is vitiation of agni directly there is disturbance in digestion and metabolism which further leads to various grahani roga. In this article we will study about parpati kalpana (method of preparing parpati), why it is effective in grahani roga and how parpati chikitsa is effective in ulcerative colitis.

INTRODUCTION

In rasayan kalp parpati is considered as one of the important remedies. Parpati is the remedy prepared in flakes form by mixing parada and gandhak alone or with some other herbs or minerals, then all these are treated with agni sanskar (heating process). It is mainly effective for the diseases associated with GI Tract. Its major benefit is in grahani vikara due to the fact it gets absorbed only in the intestines. Further we will discuss its method of preparation, pathya sevan while administrating parpati, apathya while consuming parpati and various other facts about parpati.

ulcerative colitis

PARPATI KALPANA

DEFINITION

When the kajli is melted on a mild temperature and converted into thick flakes by pressing it on a plain leaf platform, the shape in which it is converted is regarded as parpati.

CLASSIFICATION OF PARPATI KALPANA

Parpati kalpa is divided into sagandha and nirgandha parpati which further has subdivisions. Sagandha means prepared with gandhak and nirgandha is prepared without gandhak so is given to those in which gandhak is not suitable. In sagandha there are subdivisions such as only kajjali (samguna, dviguna, triguna and shadguna), kajjali + Dhatu (such as loha parpati, panchamrit parpati), kajjli + herbal drugs (like kutaj parpati). As we know nirgandha parpati is prepared without gandhaka and its example is Shweta parpati.

METHOD OF PREPARATION OF PARPATI

  1. Take a utensil of iron smeared with ghrita, put kajjali into it and heat it on a mild flame till it gets liquified.
  2. When the liquified kajjali turns shiny black and little fumes are observed then it is to be poured over the platform prepared by fresh cow dung. Cover it with two plantain leaves on and on simultaneously.
  3. Now press it with the help of potalli prepared by the fresh gomaya (cow dung) which is covered with the kadli patra (Banana leaf).
  4. With this kajjali spreads out uniformly and is converted into thin flakes and known as parpati.

PARPATI PAKA PREEKSHA

On the basis of heat provided to kajjali while preparing parpati from it, parpati paka is of three types that we are mentioning below:

  1. Mridhu paka: In mridhu paka the colour of parpati will be mayura chandrika (tortoise colour), it bends easily and remains soft. The chemical bonding of parada and gandhaka is not really formed properly.
  2. Madhyam paka: In this paka the colour of parpati will be taila varna (oil colour), it is shiny black, crispy and easily breaks while it produces the crackling sound. Its broken edges are silvery white in colour. The chemical bonding of parada and gandhaka is proper, that’s why  it possesses miraculous medicinal properties.
  3. Khara paka: The colour of kajjali in khar paka is reddish colour which is coarse and dry in nature. This type of kajjali should be discarded as it is poisonous  and  burns out excessively and converted into carbon.

PROPERTIES OF PARPATI

Generally parpati is dark in colour, appearance is flake like and glittery and easily breakable. To preserve the potency of parpati it should be kept in airtight glass bottles. It increases appetite, strength and lustre. It is beneficial in strengthening the intestines and regulating the movement of intestines. Due to these benefits parpati is mainly used in grahani vikara (diseases of intestines basically).

IMPORTANCE OF COW-DUNG IN PREPARATION OF PARPATI

Parpati plays an important role in alleviating various diseases that are caused due to pitta janya rog and mandagni such as IBS, Ulcerative Colitis, etc. As we read in the method of preparation of parpati that parada and gandhaka both are processed with vanaspati  dravayas. Beside this one interesting fact is the use of fresh cow-dung while preparing parpati which contains large amounts of cow’s bile with some other bilious products. While preparing parpati these products get absorbed by the heat into the kajjali, the biliary products that are absorbed helps in regulating the bile related and pitta dosha related disorders in human beings. This is the fact why parpati has tremendous use in vikara (diseases) associated with pitta dosha and mandagni.

THERAPEUTIC ASPECT OF PARPATI

  • It is beneficial in alleviating all the disorders in any age from childhood to old age.
  • As per chakrapani datta all the rasa parpati are beneficial for alleviating diseases such as kshaya, grahani, ajirna and arsha.
  • According to Rastrangani the parpati is effective in various disorders such as arsha, grahani, kamala, kshaya, pandu, bhasmaka, atisara, kushta, amavata, amlapitta and also it is vrishya in nature.

DOSAGE AND USAGE OF PARPATI

The usage of parpati is in two types: Samanya prayoga and Kalpa prayoga. Let us know in brief about both the types. First one is Smanya prayoga– in smanya prayoga parpati is given in amounts of 1-2 ratti by mixing it with hingu and jeerak in the divided doses. In this type of administration dietary recommendations are not important. The second way of administrating parpati is vardhamana or kalpa prayoga: In this type the dosage is given in small amounts and then further on increases.

We have to start with the dosage of 2 ratti (250 mg) and then slowly increase it to 10 ratti (1250 mg). As per Chakrapani the dosage is 2 ratti in starting and it will be increased upto 12 ratti (1500 mg). Generally the kalpa paryoga of parpati is given as starting with 250 mg and will be increased by 1-1 ratti upto 1250 mg. This dosage is continued till the disease is not managed and then reduced by 125-125 mg per day till it reduces to 250 mg per day and then stops the administration.

USE OF VARIOUS PARPATI IN VARIOUS DISEASES WITH DIFFERENT ANUPANA

  • Unmada: Go ghrita (Cow’s ghee) and Rasna mool churna
  • Apasmar: Trikatu churna and Brahmi swaras
  • Kasa: Trikatu Churna
  • Sangrahani: Hingu churna and Shweta jeerak
  • Pandu with shotha: Guggul churna
  • Vataj Jwara: Dashmool kwath
  • Udara shoola: Errand beej tel (Castor seed oil)
  • Kushtha: Bakuchi, nimba panhang and Bhringraj churna 

All the above information is basically for Parpati Kalpana, now we will discuss how parpati chikitsa is beneficial for Ulcerative Colitis patients. So let’s have a look!!!!

HOW PARPATI CHIKITSA IS EFFECTIVE IN ULCERATIVE COLITIS?

Before studying the effectiveness of Parpati chikitsa in case of Ulcerative Colitis let us take a brief view on Ulcerative Colitis. Ulcerative Colitis is one of the autoimmune conditions in which there is inflammation and later on ulceration in the innermost lining of the large intestine and rectum. The exact cause of UC is unknown although the main cause of UC is compromised immune system in which the body’s own immune system attacks the lining of its own colon and rectum.

This results in symptoms such as diarrhoea with blood and pus, rectal pain, abdominal pain and cramps, urgency to defecation, weight loss, fever, etc. According to ayurveda it is correlated to rakta atisara. This condition is caused when a patient of pittaj atisara used to follow a diet and regimen that can cause aggravation of pitta dosha and vitiates the rakta dhatu. The symptoms associated with rakta atisara are rakta yukta mal (blood in stools), trishna (excessive thirst), shool (pain in abdomen and rectum), daha (burning sensation) and the symptoms of gudha paak (ulcerations in the anal region). To reduce these symptoms there is a great role of parpati chikitsa in it, so have a look!!!!!

Various Parpati useful in the management of Ulcerative Colitis

As we read earlier, Parpati plays an important role in regulating the intestinal movements and maintaining digestive health. So in the case of UC there are also associated symptoms with intestines so what other than Parpati is better for it. Let us see various Parpatis that are used in Ulcerative Colitis are:

1. Kutaj Parpati

Kutaj parpati is a classical ayurvedic formulation which consists of kutaj as the main ingredient. It consists of various properties such as anti-bacterial, anti-inflammatory, anti-mutagenic, immunomodulatory, anthelmintic, diuretic and aphrodisiac. Kutaj has been used for gastrointestinal motility disorders since ancient times and the parpati prepared from it made it more effective due to the benefits of parpati included in it. It is a wonderful remedy for atisaar (diarrhoea) and udar shoola (abdominal pain). It mainly pacifies pitta dosha and helps in promoting digestion and absorption of food. As we know that in Ulcerative Colitis there is a vitiation of pitta and raka dosha, so by aalveiting these dosha kutaj parpati miraculously decrease these symptoms.

2.Panchamrit Parpati

Panchamrit Parpati as the name suggests it includes five ingredients such as shuddha gandhaka (purified sulphur), shuddha parada (purified mercury), loha bhasma (calyx of iron), abhrak bhasma (calyx of mica) and tamra bhasma (calyx of copper). It pacifies tridosha and is useful in the treatment of various conditions such as malabsorption syndrome, vomiting, haemorrhoids, bleeding disorders, etc.

The main feature of Parpati is that it gets absorbed in the intestines only so as in ulcerative colitis there is a need to reduce ulceration and inflammation in the intestines. On the other side the ingredients used in panchamrit parpati it possess properties that helps in deepana (induces digestive fire) which by alleviating mandagni improves digestion and reduces various symptoms of Ulcerative Colitis such as indigestion, loss of appetite, loose motions, etc.

3. Bol parpati

This is a classical ayurvedic formulation used in various bleeding disorders due to its astringent properties. It consists of ingredients such as Shuddha Gandhaka (Purified sulphur), Shuddha Parada (Purified Mercury) and bola (Commiphora myrrha). In this kajjali mix with bola possesses properties such as tikta (bitter), katu (pungent) and kshaya (astringent) and mainly pacifies pitta and kapha dosha. The benefits of bola which helps in managing Ulcerative colitis are pachana (digestive) and deepana (improves digestive strength) also it is mainly indicated in raktaj vikara. So with these properties when the properties of parpati associates then this remedy shows miraculous results in reducing the bleeding in case of Ulcerative Colitis.

CONCLUSION

Parpati chikitsa involves the management of disease with the help of parpati. Parpati is prepared by melting kajjali on a mild temperature and converted into thick flakes by pressing it on a plain leaf platform, the shape in which it is converted is regarded as parpati. It is beneficial in strengthening the intestines and regulating the movement of intestines. Due to these benefits parpati is mainly used in grahani vikara which involves various GI tract disorders associated with mandagni (low digestive disorder). Due to these mentioned facts parpati chikitsa plays an important role in Ulcerative Colitis (UC) patients that we have discussed in this article. Mainly kutaj parpati, bol parpati and panchamrit parpati are used in the management of UC. So you can also use parpati chikitsa if you have any of the disorders associated with pitta dosha and mandagni under the advice of M.D. Ayurveda Doctors.

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