Author Archives: Dr. Vaidya Karanvir Singh

Daily health and hygiene regimen according to Ayurveda is referred to as dincharya or ‘daily practice’. This is a regular regimen to keep an individual’s mind and body in optimum health and wellness. Everyone’s regular health and hygiene regimen will be different depending on age, gender, environmental factor, state of health, body type, and seasonal factors. Daily health regimens or Nitya karama have different components like showering/bathing, Dantdhawan, Nasyam, Asana, Meditation, and Pranayama, Dhoompan etc., and most important among these components is one’s daily oral hygiene practice, which includes maintaining optimal health of your teeth, gums, and tongue. We will outline a typical Ayurvedic dental care regimen that can be adjusted depending on personal need and circumstances.

Morning

Before the day starts, early morning is considered the most important time to care for your oral hygiene. As bacteria and plaque tend to accumulate (increase in number) in your mouth overnight and cause offensive “morning breath”, it is important to notice and address this first thing in the morning on an empty stomach. Thus the mouth will be free of bacteria, clean, the breath fresh, and the sense of taste living for the day.

Oil pulling (Kavala Graha)

The initial step of the morning ritual is oil pulling (Kavala Graha), an ancient Ayurvedic ritual in which a tablespoon of oil(commonly preferred oil is sesame oil) is used to “pull out” impurities and bacteria (known as ama in Ayurveda)from the mouth. Swishing oil around the mouth and between the teeth(without swallowing) for five to twenty minutes and then spitting out is known as kavalgraha. The mouth can be rinsed gently with hot water after that, and then the person can further proceed to brush of teeth. Swishing with the oil can be done at the same time as taking showering to save time.

Brushing your teeth

 Ayurvedic physicians in ancient times recommended brushing teeth with twigs made from medicinal trees like Neem, Kikar, Jamun, etc, in the present era it is best to brush teeth with an appropriate toothbrush with soft bristles and a specially formulated ayurvedic Manjan or Paste. It will help in removing accumulated bacteria, tartar, a plaque from the enamel surface of teeth. The ingredients of the toothpaste have medicinal properties which will help to keep the gums healthy and to freshen the breath.

Scraping of the tongue (jihvasodhana)

After brushing your teeth, the next practice in the morning ritual should be scraping the tongue with a tongue scraper. Tongue scraping is an ancient ayurvedic ritual (jihvanirlekhan) that cleanses the tongue and keeps it free from germs and helps in combating foul breath. It helps in stimulating the taste buds before breakfast.

Swishing with mouthwash

The last step in your morning oral hygiene ritual must be to swish your mouth with an Ayurvedic mouth wash or herbal decoction, which will ensure removing leftover germs on all the places in the oral cavity left by brushing and scraping, like under the floor of the tongue or on the roof of the mouth.

Day

During the day it can be beneficial to invest a few minutes caring for your oral cavity after meals. A toothpick can help to remove any large food particles. Followed by a quick swish of ayurvedic mouthwash, this can be entire that’s required to keep the mouth clean, germ-free and the breath fresh throughout the day.

Evening

After your dinner and before going to the bed is the final main step of the day for investing few minutes for your teeth and gums care. This will ensure that any stuck food particles are removed from the teeth, dental plaque, tartar, and bacteria do not accumulate overnight while sleeping overnight.

Brushing your teeth

According to allopathic and ayurvedic experts, it is advised to brush the teeth two times a day, both during morning and night. Twice daily brushing of the teeth has been the recommended practice for many centuries and is even mentioned in the ancient Ayurvedic text Charak Samhita. 

Flossing between your teeth

Flossing across the teeth is a very effective practice at removing stuck food particles and reducing the formation of plaque and removing the tartar. It should be done at least once a day and it is generally advised to floss before going to bed rather than in the morning, as this ensures that any solid food particle does not stick in the teeth overnight.

Swishing with mouthwash

In the end, another swish with herbal kashayam (mouthwash) will give the final cleansing to your mouth before going to bed and it will keep your breath free from odor throughout the night. Caring for your teeth, tongue, and gums with this daily Ayurvedic regimen will ensure optimal oral hygiene and contribute much more to your overall health.

How to read your tongue

According to Ayurveda, different parts of the tongue related to different organs of the body. Ayurvedic physicians examine their patient’s tongue which helps to diagnose disease. The front 1/3 of the tongue relates to the neck, lungs, heart, chest; the central 3rd relates to the pancreas, stomach, liver, and spleen; and the rear one-third area relates to the lower abdominal organs, like the ileum, duodenum, and colon. Discoloration, patches, depressions, or elevations on tongue areas signify all sorts of physical, and metabolic imbalances. If your teeth have left impressions along the margin of your tongue, you may be experiencing poor intestinal absorption. A white coating that covers your entire tongue indicates toxins in the intestines. A line down the middle of the tongue reflects that you’re retaining emotions along your vertebral column, which can lead to stiffening of the back. So the tongue elaborates the tale of the body and the mind.

Remedies for tooth and gum problems

FOR RECEDING GUMS AND SENSITIVE TEETH:

Moisten a toothbrush with water and Put a few drops of tea tree oil on the brush. Brush your teeth. After that with the help of a cotton swab apply some tea tree oil to the exposed part of the gums. Applying tea tree oil to your dental floss can treat deep pockets of infection.

FOR A TOOTHACHE:

Place a small piece of edible camphor (not the synthetic kind) next to the painful tooth can also use a clove instead of camphor. The saliva will mix with the camphor and will relieve the toothache. If you have a cavity then visit your doctor.

FOR COLD SORES:

Applying aloe vera gel or pulp directly onto the affected area can be beneficial. At night, take one-third tablespoon of Triphala powder (a mild ayurvedic laxative) in warm water. This will pacify systemic pitta (the fire element of the body) and relieve your symptoms.

FOR CANKER SORES:

Having half cup of cranberry juice half an hour before meals can relieve canker sores and any burning sensations or irritation.

FOR GINGIVITIS:

Massaging the gums with mustard oil and turmeric paste can be helpful in gingivitis.

FOR BLEEDING GUMS:

Drink one glass of orange juice mixed with one Indian gooseberry juice and a pinch of cumin. Ensure consuming enough amount of vitamin C.

TO PREVENT CAVITIES:

Have 1gram of finely ground cardamom with oatmeal. Cardamom is aromatic, stimulating, and refreshing. It also improves digestive fire, relieves acidity, and freshens the breath.

What are Antioxidants?

Antioxidants plays an important role in the heart disease, cancer and other diseases. They are the chemicals that may protect your cells against free radicals. 

Free radicals– they are the molecules produced at the time of breakdown of food or if someone is exposed to tobacco smoke or radiation.

The damage caused by free radicals is stopped or limited by the use of Antioxidants. Your body uses antioxidants to balance free radicals. This prevents further damage to other cells.

In Ayurveda there are many drugs possessing Antioxidant properties like the traditional Ayurvedic Formulation “Triphala” it is having high potential Antioxidant properties. 

TYPES OF ANTIOXIDANTS-

There are thought to be many substances act as Antioxidants and possibly thousands of substances which areacting like it. Those substances has its own role and can interact with others to help the body work effectively.

“Antioxidant” describes what a range of substances can donot only the name of a substance.

Some of the examples of Antioxidants are as follows-

• Vitamins – A,C and E
• Beta-carotene
• Lycopene
• Lutein
• Selenium
• Manganese
• Zeaxanthin

Plant based food Antioxidants–   

• Flavonoids
• Flavones
• Catechins
• Polyphenols
• Phytoestrogens are all types of antioxidants and phytonutrients.

USES

They play an important role in the following diseases-

• Cancer
• Diabetes
• Heart disease
• Stress
• Anxiety
• Alzheimer’s disease
• Macular degeneration
• Some Chronic diseases etc.

HEALTH BENEFITS OF ANTIOXIDANTS-

They can protect against the cell damage that free radicals cause, also known as oxidative stress.

There are various Activities and processes that can lead to oxidative stress these are as follows-

• Mitochondrial activity
• Excessive exercise
• Tissue trauma, due to inflammation and injury
• Ischemia and reperfusion damage
• Consumption of certain foods, especially refined and processed foods, trans fats, artificial sweeteners, and certain dyes and additives
• Smoking
• Environmental pollution
• Radiation
• When someone is exposed to chemicals, such as pesticides and drugs, including Chemotherapy.
• Industrial solvents
• ozone

These activities and exposures leads to cell damage.

This in turn may lead to:

• An excessive release of free iron or copper ions
• an activation of phagocytes, a type of white blood cell with a role in fighting infection
• an increase in enzymes that generate free radicals
• a disruption of electron transport chains

All these can result in oxidative stress.

The damage caused by oxidative stressis inter-linked to cancer, Atherosclerosis and the vision loss.

The person taking antioxidants in daily life is believed to reduce the risk of these disorders.

The Act of Antioxidants-

• As a Radical scavenger
• Hydrogen donor
• Electron donor
• Peroxide decomposer
• Singlet oxygen quencher
• Enzyme inhibitor
• Synergist
• Metal-chelating agents

Other research shows that antioxidant supplements may help reduce vision loss due to age-related macular degeneration in older people.

SOURCES

ANTIOXIDANT DEFICIENCY

When the body is not taking adequate amount of Antioxidants then as a result the various free radicals that are produced spreads to the other cells and destroys cause cell damage further can cause DNA Damage.

This may cause the enlisted diseases-

• Parkinson ’s disease
• Rheumatoid Arthritis
• Alzheimer’s disease
• Cancer
• Eye Disease
• Heart Diseases

DAILY RECOMMENDED INTAKE OF ANTIOXIDANTS

In order to Stay Healthy and happy life and prevent yourself from various diseases consume the food and Beverages enriched with Antioxidants.

• 4 to 5 servings of Fruit every day
• 4-5 serving Vegetables
• 5 to 10 portion of Grains
• Lemon juice or one lemon per day
• 1 Amla per day

CAC SPECIAL ANTIOXIDANT PRODUCTS-

• DETOX JUICE
• ALOE VERA JUICE
• AMRIT TULSI RASA
• TRIPHALA JUICE

FOR MORE DETAILS VISIT OUR WEBSITE- 

https://www.chandigarhayurvedcentre.com

Tastes (introduction and type)

Rasa Utpatti (Origin of Taste) – The tastes are originated due to the combination of two Bhutas (primary elements) such as:

• Madhura (sweet) – Prithvi (earth) + Ap (water)
• Amla (sour) – Tejas (firew) + Ap (water)
• Lavana (salt) – Ap (water) + Tejas (fire)
• Tikta (bitter) – Akasa (sky) + Vayu (air)
• Katu (pungent) – Tejas (fire) + Vayu (air
• Kashaya (astringent) – Prithvi (earth) + Vayu (air).

Rasa Lakshana (characteristic of taste)

• Swadu or Madhura (Sweet) – It builds all seven Dhatus in the body. It gave strength and immunity to the body, and also provides lubrication, and improves complexion. It is even liked even by ants.
• The madhura taste present in food like sugar, honey, melon, potato milk, and rice have the madhura in rasa.
• Amla (sour) – Amla (sour) makes the mouth watery, causes erection of hairs, tingling of the teeth, and leads to closing of the eyes and brows. It induces appetite and acts as a heart tonic by regulating heart function. It is also good for the digestive system as it increases the Agni. 
• The sour taste is present in foods like lemon, cheese, lime, and yogurt.
• Lavana (salt) – Lavana (salt) increase salivation in the mouth and burns sensation in the cheeks and throat. The intake of lavana rasa increases appetite and digestion. 
• The lavana rasa is present in the foods like salted nuts and sauces.
• Tikta (bitter) – Tikta (bitter) cleanses the mouth and makes a perception of other tastes is impossible. Tikta rasa helps in decreasing swelling and fluid retention in the body also kills parasites and neutralizes the poisons in the body. 
• Tikta rasa is present in foods like turmeric, aloe vera, and neem.
• Katu (pungent) – katu rasa causing irritation, drain out secretions from the eyes, nose, mouth, burning sensation of the cheeks, decreases swelling and reduces fat. It also cures nasal and chest infections. 
• The katu rasa present in the foods like ginger, onion, garlic, and most spices.
• Kashaya (astringent) – Kashaya (astringent) this rasa inactivates the tongue means diminishes the capacity of taste perception and causes obstructions of the passage in the throat. This rasa helps to purify the blood and cleanse toxins from the skin. 

Rasa Karma (action of taste)

1. Madhura Rasa (taste) – Sweet taste being habituated since birth, produces greater strength in the body tissues. It is good for children, the aged person, the wounded, the emaciated, improves the skin tone and complexion, hairs strength, sense organs strength and Ojas (immunity).

• The sweet taste makes the body strong, good for the throat, increases breast milk, unites fractured bones. Sweet taste is not easily digestible, helps in life activities, It is unctuous, alleviates Pitta, Vata, and Visha (poison).
• Excess use of madhura rasa cause obesity, asthma, unconsciousness, diabetes, enlargements of glands present in the neck, malignant tumor.

2. Amla (Sour and Salt tastes) – stimulates the Agni, unctuous, good for the heart, digestive appetizer, hot in potency, cold on touch, sour in taste satiates, moistening the skin, light for digestion, causes aggravation of Kapha, Pitta and blood and makes downwards movements of Vata. 

• Excess use of sour taste causes looseness of the body, loss the strength, blindness, pallor, giddiness, and itching.

3. Lavana rasa (salt taste) – Lavana relieves rigidity, clears the obstructions of the channels and pores, increases digestive activities, lubricates, causes sweating, deeply penetrates into the tissues, improves taste.

• Excess use of lavana causes vitiation of blood and Vata, thirst, skin diseases, graying of hair, wrinkles of the skin, Visarpa, spreading skin disease, and decrease the strength of the body.

4. Tikta rasa (bitter taste): Tikta itself is not tasty, but it cures anorexia, worms, thirst, poison, skin diseases, loss of consciousness, fever, nausea, burning sensations, bitter alleviates Pitta and Kapha dosha, dries up moisture, fat, muscle-fat marrow, faces, and urine.

• Tikta Rasa digestible, increases intelligence, and cold is easily in potency causes dryness in the body, cleanses the breast milk, and throat.
• Excess use of tikta rasa causes depletion of Dhatus and origin of Vata diseases. 

5. Katu Rasa Karma (Actions of pungent taste) – katu rasa cures throat diseases, allergic rashes, leprosy, and other skin diseases, Alasaka (indigestion), swelling, reduces the swelling of the ulcers, dries up the greasiness, fat, and moisture.

• Pungent taste increases hunger improves digestion, improves taste, eliminates the Dosha, dries up the moisture of the food, breaks up the hard masses, dilates the channels, and balances Kapha dosha.
• Excess use of katu rasa causes thirst, depletion of Sukra (sperm) and strength, fainting, contractures, tremors and pain in the waist, and the back, etc.

6. Kashaya Rasa Karma (Actions of astringent taste) – Kashaya rasa balances Pitta and Kapha dosha, hard to digest, purifies the blood, healing ulcers, cold in potency, dries up the moisture and fat, improves digestion, and cure indigestion.

• Kashaya rasa is water absorbent, thereby causing constipation, dryness and cleanses the skin.
• Excess use of kashaya rasa causes stasis of food without digestion, flatulence, pain in the heart region, thirst, emaciation, loss of virility, and obstruction of the channel. 

Madhura Gana – group of sweet substances:

• Ghrita (ghee, butter fat),
• Hema (gold), 
• Guda (molasses),
• Akshoda, 
• Mocha, 
• Chocha, 
• Parushaka,
• Abhiru, 
• Vira,
• Panasa, 
• Rajadana,
• The three Bala (Bala, Atibala and Nagabala),
• The two Medas – Meda and Mahameda,
• The four Parni – Shalaparni, Prishnaparni, Mudgaparni, Mashaparni,
• Jivanti – Leptadenia reticulata,
• Jivaka – Malaxis acuminata D.Don / Microstylis wallichii Lindl. ,
• Rishabhaka,
• Madhuka – Licorice – Glycyrrhiza glabra,
• Madhuka – Madhuka longifolia,
• Bimbi – Coccinia grandis / indica,
• Vidari – Pueraria tuberosa,
• The two Sravani – Mundi and Sravani,
• Ksheerasukla, Tugaksiri,
• The two Ksheerini, Gambhari,
• The two Saha, milk, sugarcane,Gokshura, Ksaudra, Draksa etc. form the group of sweet substances.

Amla Gana – group of sour substances:

• Dhatriphala – Amla,
• Amlika – tamarind,
• Matulunga,
• Amlavetasa – Garcinia pedunculata Roxb,
• Dadima – Pomegranate, 
• Rajata (Siver), 
• Buttermilk,
•  Chukra,
• Palevata, Dadhi – Curds, Mango,
• Amrataka,
• Bhavya – Dillenia indica,
• Kapittha – Feronia limonia, 
• Karamardaka etc. form the sour group.

Lavana Gana – a group of salts:-

• Varam (Saindhava – Rock Salt), 
• Sauvarcala (sochal salt), 
• Krishna (black salt) 
• Bida salt, 
• Samudra (table salt), 
• Audbhida, 
• Romaka, 
• Pamshuja, 
• Seesa (lead) and Kshara (Alkalies) 

Tikta Gana – group of bitter taste

• Patoli,
• Trayanti – Gentiana kurroa,
• Valaka,
• Usira – Vetiveria zizanioides,
• Chandana – Sandalwood,
• Bhunimba – The creat (whole plant) 
• Nimba – Neem – Azadirachta indica,
• Katuka – Picrorhiza kurroa,
• Tagara – Indian Valerian (root) 
• Aguru,
• Vatsaka – 
• Naktamala,
• Turmeric and tree turmeric,
• Musta – Nut grass (root) – Cyperus rotundus,
• Murva,
• Atarushaka – Adhatoda vasica,
• Patha – Cyclea peltata,
• Apamarga – Prickly Chaff Flower – Achyranthes Aspera,
• Kamsya (bronze), Ayas (iron),
• Guduchi – Tinospora cordifolia
• Dhanvayasaka,
• Bilva, 
• Agnimantha, 
• Shyonaka, 
• Gambhari, 
• Patala
• The two Vyaghri – Brihati and Kantakari,
• Visala, Ativisha, Vacha, etc. 

Katu Gana – a group of pungent:-

• Hingu- Asa foetida
• Maricha – Black pepper,
• Krimijit – Vidanga,
• Panchakola – Chitraka, Pippalmoola, Pippali, Chitraka, and ginger,
• Leafy vegetables such as Kutheraka and other 
• Pitta (bile of animals), 
• Mutra (urines), 
• Arushkara etc. 

Kashaya Varga (Gana) – a group of astringents:

• Group of astringents consists of
• Pathya – Chebuic Myrobalan
• Aksha – Terminalia bellirica,
• Shireesa,
• Khadira – Black catechu (heartwood extract) – Acacia catechu,
• Madhu (honey), Kadamba, Udumbara,
• Mukta (Pearls), Pravala (Coral),
• Anjana – Aqueous extract of Berberis aristata (antimony),
• Gairika – Purified Red Ochre,
• Kharjura – dates,
• Bisa – lotus stalk,
• Padma – Nelumbium speciosum,
• Utpala – Nymphaea stellata etc 
• General properties of tastes and exceptions:-

• Madhura – substances of sweet taste increase Kapha except for old Shali (more than one-year-old rice) and Yava (Barley)
• Mudga (green gram), 
• Godhuma (wheat), 
• Kshaudra (honey), 
• Sita (sugar),
• the meat of desert animals (like lands)
• Amla – substances of sour taste aggravate Pitta, except Dadima (Pomegranate) and Amalaki.
• Lavana – salts are bad for the eyes and vision except for Saindhava lavana (Rock Salt).
• Tikta and Katu – tikta and katu rasa and are non-aphrodisiacs increase Vata except for Amrita, Patoli, Shunthi (ginger), long pepper, and Rasona (Garlic)
• Kashaya – kashaya rasa is usually cold in potency and obstructive except Abhaya.

Tastes and potency

• Ushna veerya (Hot Potency) – Katu (pungent), Amla (sour), Lavana (salt) are hot in potency.
• Sheet veerya (Cold Potency) – Similarly Tikta (bitter), Kashaya (astringent), and Madhura (sweet) are cold in potency.
• Ruksha (dry) – Tikta (bitter), Katu (pungent), and Kashaya (astringent) are dry in nature and cause constipation.
• Snigdha – while salt, Amla (sour), Madhura (sweet) are unctuous and help eliminate faces, urine, and flatus.
• Guru (heavy) – Patu (salt), Kashaya (astringent), and Madhura (sweet) are heavy to digest.

Rasa Samyoga Samkhya (number of combination of tastes)

• The combination of tastes will be 57, but their actual counting will be 63, on the basis of their usage.
• Eliminating 1 rasa at each combination,
•  the number of combination of 2 rasas each will be 15

In the combination of 3 races each, 

• It will be 10 with svadu,
• 6 with amla, 
• 3 with lavana, 
• 1 with tikta 
• total of 20

In the combination of 4 rasa

• It will be 10 with svadu, 
• 4 with amla, 
• 1 with lavana 
• total 15

In the combination of 5 rasa

• It will be 1 with amla, 
• 5 with svadu 
• total of 6In the combination of all the 6 rasa

• It will be one each rasa individually will be 6. Thus forming 63 combinations in total.

Each taste separately = 6

1. Madhura
2. Amla
3. Lavana
4. Katu
5. Tikta
6. Kashaya

Combination of 2 tastes = 15

1. Madhura + amla
2. Madhura + tikta
3. Madhura + lavana
4. Madhura + kashaya
5. Madhura + katu
6. Amla + lavana
7. Amla+ tikta
8. Amla + katu
9. Amla +kashaya
10. Lavana + tikta
11. Lavana + katu
12. Lavana +kashaya
13. Tikta + katu
14. Tikta+ kashaya
15. Katu + kashaya

Combination of 3 tastes =20

1. Madhura + amla + lavana
2. Madhura+ amla + tikta
3. Madhura+ amla + katu
4. Madhura + amla + kashaya
5. Madhura+ lavana + tikta
6. Madhura + lavana + katu
7. Madhura+ lavana + kashaya
8. Madhura + tikta + katu
9. Madhura+ tikta + kashaya
10. Madhura + katu + kashaya
11. Amla+ lavana + tikta
12. Amla+ lavana + katu
13. Amla+ lavana +kashaya
14. Amla+ tikta + katu
15. Amla+ tikta + kashaya
16. Amla+ katu + kashaya
17. Lavana+ tikta + katu
18. Lavana+ tikta + kashaya
19. Lavana+ katu + kashaya
20. Tikta+ katu + kashaya

Combination of 4 tastes = 15

1. Madhura + amla + lavana + tikta
2. Madhura+ amla + lavana +katu
3. Madhura+ amla + lavana +kashaya
4. Madhura + amla + tikta+ katu
5. Madhura+ amla + tikta+ kashaya
6. Madhura+ amla + katu + kashaya
7. Madhura+ lavana + tikta + katu
8. Madhura+ lavana + tikta + kashaya
9. Madhura+ lavana+ katu + kashaya
10. Madhura + tikta + katu + kashaya
11. Amla+ lavana + tikta+katu
12. Amla+ lavana + tikta + kashaya
13. Amla+ lavana + katu + kashaya
14. Amla+ tikta + katu + kashaya
15. Lavana + tikta + katu + kashaya

Combination of 5 tastes = 6

1. Madhura + amla + lavana + tikta+ katu
2. Madhura + amla + lavana + tikta+kashaya
3. Madhura + amla + lavana +katu + kashaya
4. Madhura + lavana + tikta+ katu + kashaya
5. Madhura + amla + tikta+ katu + kashaya
6. Amla + lavana + tikta + katu + kashaya

Combination of 6 rasa =1

1. Madhura + Amla + lavana + tikta + katu + kashaya

These Rasa (primary tastes) and Anurasas (secondary tastes) in their proportional combinations become innumerable.