Health In General

   Bael plant/Stone apple/Bilva According to the historical records, bael is used as a medicinal and food item since 5000 B.C. and known to human beings even when writing the famous Sanskrit epic-poem Ramayana. Bael mentioned in the renowned book Charaka Samhita, a comprehensive compilation of all the essential ayurvedic information, which identified bael as a necessary item in ayurvedic medicine. The tree is aromatic, and all the parts are medicinally important. Fruits, leaves, bark, roots, and seeds are used in ayurvedic medicine systems to treat various ailments. It is extensively described in Indian literature, since Vedic period. It is one among the Dashamoola herbs (Group of ten roots). It shows antimicrobial, antioxidant, hypoglycemic, astringent, antidiarrheal, antidysenteric, immunomodulatory, antiproliferative, demulcent, analgesic, anti-inflammatory, antipyretic, wound-healing, antidiabetic, insecticidal, and gastroprotective properties.                     Click here to exp

             Bay Leaves /Tejpatra हिंदी मे जानकारी लिए यहां क्लिक करें Bay leaf (Laurus nobilis) is a perennial shrub belongs to the family laurel (Lauraceae). It has been cultivated throughout the European, tropical, subtropical, and Asian countries. It has been used for thousands of years for food flavoring, essential oil applications, and in traditional medicine. Bay leaf has a  sharp and bitter taste.  The difference in fragrance and aroma is due to the presence of essential oils in leaves and other parts of the plant.  It shows wound  healing, antioxidant, antibacterial, antiviral, immunostimulant, anticholinergic, antifungal, insect repellant, anticonvulsant, antimutagenic, analgesic and antiinflammatory activity.             Click here for more information about Antioxidant It has different names in different languages such as  English name (Indian Bay leaf, Malabar leaf, Indian bark, Indian cassia),   Hindi  name (Tejpat, Dalchini, Silkanthi, Kikoa, Kirkiria, Taj kalam, Taj kal

  Red Chilli/Lal Mirch  India is the world's largest producer, consumer and exporter of chili peppers. It is one of the important commercial crops and a major constituent of Indian diet. It has green color and attain red color on ripening.Chili peppers produces alkaloid compound, capsaicinoids, responsible for the hotness. Chili also contain carotenoids, phenols, foliates and oxidative product which show many bio ...........................read more Properties and Benefits Rasa (Taste) – Katu (Pungent) Guna (Qualities) – Laghu (Light for digestion), Ruksha (Dry in nature), Teekshna (Strong) Taste conversation after digestion – Katu (Pungent) Veerya (Potency) – Ushna (Hot) Effect on Tridosha – Reduces vitiated Kapha & Vata dosha but increases Pitta               Click here to explore more information about Tridosha (vata-Kapha-Pitta) Arochareta – useful in aruchi – anorexia  Vipachini – digestive, does ama pachana Shonita pitta karini – causes Raktapitta – increases bleeding ten

                Jowar-The daily eat Our ancestors were used to jowar roti or bhakri regularly. Today some villagers eat jowar roti. Today we all know about jowar but we don't prefer to eat. We eat wheat roti instead of jowar bhakri. We don't prefer jowar bhakri because it requires a lot of energy to make and eat roti( to chew). Jowar is full of Antioxidant , fiber and nutrients . It is  a gluten free energy boosting cereal. It is a well known millet used in obesity, diabetes etc. It has rich medicinal values due to its antioxidant phytochemicals. It is rich in dietary fiber which contributes for better digestive and cardiovascular health.            Click here to explore more about Antioxidant and free radicals It is also called as Jwari in Marathi, Cholam in Tamil, Jolal in Kannada and Jonnalu in Telugu. It is is the  fifth-most  important cereal crop after rice, wheat, ma ........................read more Jowar is one of a number of grains used as wheat substitutes in  gluten