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Manufacturer: Kerala Ayurveda Ltd. Athani Post, Aluva, Ernakulam District, Kerala - 683585
Country of Origin: India
Drakshadi Kwath is a traditional Ayurvedic formulation that helps to restore the Kapha Pitta balance in the body. It contains key ingredients known to help in the Ayurvedic treatment of anaemia, belching, burning sensation, and fevers. It is named after the main ingredient Draksha which is grapes. It is said to be a good Ayurvedic cure for hangovers and helps the liver to metabolise alcohol. It is also hepatoprotective (protects the liver). It aids proper digestion and relieves flatulence and belching problems.
The formulation of Drakshadi Kwath helps to pacify aggravated Vata and Pitta Doshas. By normalising the acidity in the stomach it helps to ease the burning sensation and promotes proper digestion. It is also good for the digestive organs such as the stomach, liver, and intestines. It improves the digestive strength and aids proper digestion. Drakshadi Kwath promotes the flow of bile and also reduces the inflammation of the bowel in conditions such as IBS or irritable bowel syndrome. It contains valuable ingredients that are known to help in the treatment of fevers and in Ayurvedic treatment for anaemia. These ingredients are also used in several ayurvedic formulations since they are known to contain anti-inflammatory, antioxidant, carminative and blood purifying properties
Draksha (Vitis vinifera)
Helps balance Vata and Pitta Doshas
In traditional medicine, it eases bowel movement, is helpful in controlling excessive bleeding and helps to reduce anxiety
Madhuka (Madhuca indica)
This herb is used in traditional medicine as an anti-diabetic and anti-inflammatory.
It is also used in Ayurveda as a fermentation initiator.
Yashtimadhu (Glycyrrhiza glabra)
Useful in Ayurveda for its anti-inflammatory, analgesic and antacid properties
Lodhra (Symplocos racemosa)
It has anti-inflammatory properties that are used in Ayurveda to reduce inflammation, balance the hormone levels properly
Gambhari (Gmelina arborea)
It is a general tonic in weakness.
It relieves Vata and Pitta Dosha imbalances.
Sveta sariva (Hemidesmus indicus)
Is an Ayurvedic blood purifier, astringent, diaphoretic, demulcent, alterative, diuretic, and antipyretic
Mustha (Cyperus rotundus)
It is a grass that is used in Ayurveda for its antiinflammatory properties.
It pacifies Kapha and Pitta Doshas
Amlaki (Emblica officinalis)
It is rich in Vitamin C and used in traditional medicine as an antioxidant, immunomodulator, anti-inflammatory
Hrivera (Coleus Vetiveroides)
It is used in traditional medicine for the treatment of hyperpiesia, burning, fever, vomiting, diarrhoea, ulcers and leucoderma
Padmakesara (Nelumbo nucifera) Mrinala (Nelumbo nucifera)
The lotus flower
It is useful as a diuretic, coolant, antipyretic and cardiac tonic in folk medicine
Padmaka (Prunus cerasoides)
Wild Himalayan cherry
It is used in traditional treatment of skin diseases and as a uterine tonic
Reduces the Kapha Pitta Dosha
Useful in Ayurvedic treatment of burning sensation, thirst, vomiting, bleeding disorders, gastritis, boils, skin problems, delusion, and dizziness. It is also used in traditional medicine as a uterine tonic and to protect pregnancy.
Sveta Chandana (Santalum album)
Traditionally used in the treatment of skin disorders
Usira (Vettiveria zizaniodes)
It pacifies Vata and Pitta Doshas
It is used as a detoxifier - Removes Ama
Aids wound healing
Nilotpala (Nymphea stellata)
Balances Pitta Kapha Dosha
Used in Ayurvedic treatment of bleeding disorders, neuropathy, digestive issues, burning sensation in stomach and eyes as well as fatigue
It is thought to comfort the emotions and is an Ayurvedic anti-inflammatory, antidepressant, and hepatoprotective.
Parushaka (Grewia asiatica)
This is a fruit that is used in traditional medicine as a coolant, cardiotonic, anti-inflammatory, anti-oedema and causes constipation.
It is used in Ayurveda to relieve tiredness and fever
Balances Vata and Pitta Doshas but when unripe increases the same
Ayurveda refers to anaemia as Pandu Roga. This translates as ‘pale’ since the condition causes a paleness in the body. Ayurveda traces the roots of diseases to improper digestion and metabolism. When the digestive fire Agni in the body is not efficient, it causes improper digestion and the formation of a metabolic toxin called Ama. When there is an imbalance in Agni, it is most often because of the Pitta Dosha and Vata Dosha aggravation. Pitta is aggravated by eating food that is too spicy, sour, salty or hot, exercising or indulging in sexual activity during digestion and being stressed or subject to negative emotions such as anger, fear, and jealousy. When the Pitta Dosha is imbalanced, it weighs and slows down the body. It affects the blood and muscles negatively. Both the Kapha and Vata Doshas can cause anaemia and the Pandu Rog can be further classified based on the Dosha that is causing it.
Vata Dosha – Vataj
Pitta Dosha – Pittaj
Kapha – Kaphaj
All three Doshas – Sannipataj
Clay eating causing anemia – Mrttika bhakshan janya pandu roga
Ayurveda treats this with dietary prescriptions as well as internal Ayurvedic treatment for anaemia to supplement iron. When there is an imbalance of these Doshas it can also cause stomach and digestive problems. The Pitta Dosha can cause a burning sensation while the Vata Dosha can cause flatulence. Belching Ayurvedic treatment with herbs that balance the Doshas and aid proper digestion. The dietary recommendations for anaemia treatment depend on the exact Doshas that are involved in the cause of anaemia or burning. Kapha pitta Ayurveda diet would be different from a Vata diet.
Anaemia is the health condition when a person has too few healthy red blood cells. This impacts the ability of the blood to carry adequate oxygen to the tissues. It makes the person feel very weak and tired. There are many causes for anaemia that include; the body nor producing enough red blood cells, deficiency of iron, sickle cell disease, thalassemia, or vitamin deficiencies. It treats this with supplementation of vitamins and iron as well as diet changes. The conditions that are causing the anaemia are treated individually. Depending on the cause of the disease, the person might need bone marrow transplants, blood transfusions, and treatment of the underlying disease. While genetic problems like thalassemia cannot be prevented, most forms of anaemia are prevented by eating a proper diet. Problems such as burning and flatulence are treated with antacids and avoiding trigger foods.
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