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Introduction, Synonyms, Types, Method of Preparation, Advantage


Introduction

Vati Kalpana is an Ayurvedic medicinal dosage form in which finely powdered medicinal ingredients are processed with a suitable liquid medium (bhavana dravya) or binding agents and then molded into small, solid units of a specific size and weight.

The word ‘Vati’ means ‘little round ball’. ‘Kalpana’ means formulation. Vati Kalpana is considered as the upa-kalapana (Secondary dosage forms) of Kalka Kalpana or paste formulation, which is one of the Pancha vidha kashaya kalpanas.

Importance of Vati among Ayurvedic dosage forms

Vati Kalpana is one of the most popularly prescribed dosage forms in Ayurveda due to –

  • Easy administration without any preparation unlike decoction etc.
  • Consistency in dosing and reducing the possibility of dosage errors
  • Palatability, making them more acceptable to patients.
  • Longer shelf life etc.

Synonyms of Vati

वटकाश्चाथ कथ्यन्ते तन्नाम गुटिका वटी |
मोदको वटिका पिण्डी गुडो वर्त्तिस्तथोच्यते || (Sharngadhara Samhita, Madhyama Khanda, 7/1)

Vataka, Gutika, Vati, Modaka, Vatika, Pindi, guda, Varti are the synonyms of Vati.

History of Vati Kalpana

Vati Kalpana is one of the oldest Ayurvedic dosage forms, with references dating back to the Vedic period. The Rigveda mentions pill-like preparations under the term ‘Mani’, while forms such as Pindi, Modaka, Vataka, and Varti are also described in Vedic literature. Vati Kalpana evolved from Kalka Kalpana, wherein medicinal paste is shaped into solid units for administration. Acharya Vagbhata described the preparation of dosage forms such as Vati, Gutika, and Varti from Kalka. In Sharangadhara Samhita, synonyms of Vati include Gutika, Vatika, Pindi, Modaka, Guda, and Varti, highlighting its long-standing importance in Ayurvedic pharmaceutics.

Classification of Vati Kalpana

While describing the concept of Vati Kalpana, Acharya Sharngadhara mentions two types of Vatis,

  1.   Vahni Sadhya Vati
  2.   Avahni Sadhya vati
  1.   Vahnisadhya Vati

लेहवत्साध्यते वह्नौ गुडो वा शर्करा तथा |
गुग्गुलुर्वा क्षिपेत्तत्र चूर्णं तन्निर्मिता वटी || (Sha.Ma.Kh.7/2)

Vati prepared with the help of Vahni or fire is called Vahnisadhya Vati or Agnisiddha Vati. In this method sugar, jaggery, guggulu etc. binding agents are boiled with water until they attain a consistency like lehyam and then powders of other ingredients are added to make a paste for preparing Vati.

Eg: Yogaraja Guggulu, Kaishora Guggulu, Sudarshana Ghanavti etc.

  1.   Avahni Sadhya vati

कुर्यादवह्निसिद्धेन क्वचिद् गुग्गुलुना वटीम् |
द्र वेण मधुना वाऽपि गुटिकां कारयेद् बुधः || (Sha.Ma.Kh.7/3)

Vati prepared without the help of Vahni or fire is called Avahnisadhya Vati or Niragnisiddha Vati. In this method, binding is achieved using readily available liquid media such as honey, fresh herbal juices (Svarasa), or water, rather than traditional binding agents like sugar, jaggery, or guggulu.

Eg; Eladi Vati, Lavangadi Vati, Sanivani Vati etc.

General Ingredients Used in Vati Preparation

  • Different parts of herbs
  • Purified Mineral Substances
  • Metallic preparations such as Bhasma
  • Animal-derived substances
  • Binding agents like guggulu, jaggery, sugar, honey etc.
  • Bhavana Dravya (Agents used for trituration of main ingredients to enhance the therapeutic properties)

Proportion of Binding Agents

सिता चतुर्गुणा देया वटीषु द्विगुणो गुडः |
चूर्णाच्चूर्णसमः कार्यो गुग्गुलुर्मधु तत्समम् |
द्रवं च द्विगुणं देयं मोदकेषु भिषग्वरैः || (Sha.Ma.Kh.7/4)

Proportion of different binding agents in relation to other ingredients –

Sita (Sugar) 4 times

Guda (Jaggery) 2 times

Guggulu Equal

Madhu (Honey) Equal

Drava (Any Liquid) 2 times

General Steps in Vati Preparation

  • Collection and purification of ingredients
  • Preparation of fine powder (Churna) of the ingredients
  • Preparation of a binding medium (with or without heat)
  • Mixing and trituration (Mardana/Bhavana) to obtain a uniform mass
  • Rolling and shaping into pills of specified size
  • Drying under suitable conditions
  • Packaging and storage in airtight containers

General Method of Preparation of Vati

For the Vati preparation ingredients are required in finer form. If herbal ingredients – that means plant origin substances are used, then should be converted into fine powder after proper drying. If mineral ingredients are used – they should be converted into Bhasma or Sindhoora form. And specifically, if parada (mercury) and gandhaka (sulphur) are mentioned, they should be triturated together to obtain a mixture called ‘Kajjali’.

The fine powders of ingredients are then mixed with a suitable binding medium to obtain a homogeneous mass. Depending on the nature of the formulation, the binding agent may be prepared either with heat (Sagni method) or without heat (Niragni method). In the Sagni method, substances such as jaggery, sugar, or guggulu are heated to achieve the desired consistency before incorporating the powdered drugs. In the Niragni method, liquid media such as honey, herbal juices (Svarasa), decoctions (Kwatha), or water are directly triturated with the powders without the application of heat. The resulting mass is thoroughly triturated (Mardana/Bhavana) until it becomes smooth and pliable, after which it is rolled into pills of the desired size and shape. The prepared Vatis are then dried, usually in shade, and stored in airtight containers to preserve their quality and therapeutic efficacy.

Dosage

कर्षप्रमाणा तन्मात्रा बलं दृष्ट्वा प्रयुज्यताम् | (Sh.Ma.Kh. 7/5)

According to Acharya Sharangadhara, the dosage of Vati should be determined after considering the Bala (strength) of the patient. He recommends one Karsha as the standard dose of Vati. However, before administering any Vati Kalpana, factors such as the patient’s age, digestive capacity (Agni), physical strength, body weight, and the severity and chronicity of the disease should be carefully considered.

Shelf life of Vati

According to Sharngadhara shelf life of Vati Kalpana is one year.

However, according to Rule 161B of the Drugs and Cosmetics Act, the shelf life of Vati Kalpana is two years, provided it is stored in a moisture-free environment.

Anupana and Administration

Various substances are prescribed as Anupana for Vati preparations, including water (Jala), warm water (Ushnodaka), milk (Ksheera), ghee (Ghrita), honey (Madhu), buttermilk (Takra), decoctions (Kwatha), and fresh herbal juices (Svarasa). The same Vati may produce different therapeutic effects when administered with different Anupanas. For example, digestive and carminative Vatis are commonly administered with warm water, while rejuvenative (Rasayana) formulations may be given with milk or ghee. Similarly, formulations intended for respiratory disorders are often prescribed with honey.

Advantages of Vati Kalpana

Vati Kalpana is one of the most popularly prescribed dosage forms in Ayurveda because it combines therapeutic efficacy with convenience, stability, and patient acceptability. Here are the advantages of Vati Kalpana over other dosage forms:

Ease of Administration

Vatis are easy to consume and do not require preparation before use, unlike decoctions (Kwatha) which need boiling and filtration.

Precise Dosage

Each Vati is designed with standard, specific quantities of medicine, ensuring consistency in dosing and reducing the possibility of dosage errors.

Palatability

Many Ayurvedic medicines have a bitter or unpleasant taste. So, when Vatis are made, they mask these sensory characteristics, making them more acceptable to patients.

Extended Shelf Life

As Vatis contain low moisture content, they generally possess greater stability and a longer shelf life compared to liquid formulations such as Kashayas.

Convenience in Storage and Transportation

Vatis are compact, lightweight, and less prone to spillage or contamination. They can be conveniently stored, packaged, and carried during travel.

Suitability for different types of Ingredients

Vati Kalpana is an ideal method for formulating different varieties of ingredients. It can accommodate a wide variety of ingredients, including herbal powders, purified minerals, metallic preparations, and resins such as Guggulu, making it a versatile dosage form.

Economic Feasibility of Preparation

Compared with some other dosage forms, Vati preparations are relatively economical to manufacture, package, and distribute on both small and large scales.

Grilling Isn’t Just for Meat


Grilling Isn’t Just for Meat

When most people think about grilling season, they think burgers, steaks, chicken, and ribs. But one of the best things about a grill is what it does to vegetables, cheese, and plant-based mains. Smoky flavor and a light char makes everything extra delish!

An oval platter with grilled vegetables, including asparagus, red onion, red pepper, zucchini, yellow squash, eggplant, and portobello mushrooms.

Grilling adds flavor to any food, not just meat!

cookbook author erin clarke of well plated

During the summer, Ben and I could easily cook every single meal we eat on the grill. While Grilled Salmon, Grilled Chicken Thighs, and Grilled Flank Steak are all fantastic, don’t limit yourself to meat! The grill works its magic on vegetables, veggie burgers, and even cheese (yes cheese!) too.

A hot grill does a few things particularly well:

  • It Cooks Off Moisture. This is important because vegetables contain a lot of water. As moisture evaporates, the flavors become more concentrated.
  • Direct Heat Creates Caramelization and Char. Those browned bits add complexity that balance naturally sweet vegetables like corn, carrots, and peppers.
  • Grilling Improves Texture. Crisp edges and tender interiors create texture that’s often missing from lackluster steamed vegetables.
How to make the best Grilled Portobello Mushrooms. Easy, low-carb, vegan recipe that’s great for a portobello steak, grilled portobello mushroom burger, and Meatless Monday dinners. The simple portobello mushroom marinade gives them incredible flavor!

Grilled Portobello Mushrooms

Meaty, savory, and deeply satisfying, grilled portobellos pick up smoky flavor beautifully. They're substantial enough to serve as a main dish but versatile enough to tuck into sandwiches, bowls, or salads.

Check out this recipe

Grilled Cauliflower Steaks with honey, lemon, and toasted walnuts. Meaty, caramelized, and satisfying! Easy, low carb recipe that’s perfect for a simple side or light dinner. can be made vegan; gluten free Recipe at wellplated.com | @wellplated

Grilled Cauliflower Steaks

The grill transforms cauliflower from mild to deeply caramelized, with crisp edges and a tender center. This is one of those recipes that can win over people who think cauliflower is boring.

Check out this recipe

vegan burger without tofu on a bun with avocado

Vegan Burger

A great veggie burger deserves grill marks too. This recipe develops a flavorful crust on the outside while staying tender in the middle, making it a satisfying option for vegetarians and meat-eaters alike.

Check out this recipe

An oval platter with grilled vegetables, including asparagus, red onion, red pepper, zucchini, yellow squash, eggplant, and portobello mushrooms.

Grilled Vegetables

Bell peppers, mushrooms, squash, onions, and asparagus become sweeter and more flavorful over an open flame. Make a big platter and watch it disappear.

Check out this recipe

Mexican grilled corn

Grilled Corn Recipe

A summer classic for good reason. The kernels become sweeter as they cook, while the charred spots add smoky flavor that makes fresh corn even better.

Check out this recipe

Grilled asparagus with lemon and Parmesan on a plate

Grilled Asparagus

Quick-cooking and packed with flavor, grilled asparagus develops smoky notes while keeping its crisp-tender texture. A squeeze of lemon is all it needs.

Check out this recipe

a plate with grilled halloumi cheese with herbs and lemon

Grilled Halloumi Cheese

Halloumi is made for the grill. The outside turns golden and crisp while the inside stays soft and chewy, creating a salty, satisfying addition to any cookout.

Check out this recipe

Related Recipes

baby grilled potatoes in foil

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Where do dietitians work? FIND OUT HERE #nutrition #dietetics #health #eatright #rdchat

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Dietitians work in a number of places. Let’s find out here 🙂

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6.4 Friday Faves – The Fitnessista

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Hiiii! Happy Friday! What do you have going on this weekend?

We’re back from an INCREDIBLE trip to Korea and Japan. I have so much to tell you guys that I’m splitting it into multiple posts that will start on Monday. If you have any questions or anything I can answer in these, please let me know! I’ll share all of the details on what we did, what we ate, where we stayed, my Korean head spa treatment (glorious), Kyoto and why it’s so magical, eating mostly gf in all of these places, Tokyo DisneySea, ALL the things. The nutshell version is that it was one of our best trips ever and not to be annoying, but it absolutely changed my life. Please send me recovery vibes as I return to everyday living lol.

A little bonus is that we had a 12 hours layover in Honolulu on the way home.

We checked into a hotel for a day stay and a nap, then headed immediately to the beach for a walk,

to get snacks (malasadas, masubi, and acai bowls),

and to browse around the shops before heading back to the airport. It softened the blow of returning to the US just a little.

I’d love to hear what you have going on this weekend! It’s back to *normal* around here with a Sculpt Society workout this afternoon, dinner and the pool with friends, taking Liv and her friends to the mall, and lots of summer fun.

It’s time for the weekly Friday Faves roundup! This is where I share some of my favorite finds from the week and around the web. I always love hearing about your faves, too, so please shout out something you’re loving in the comments section below.

6.4 Friday Faves

Fashion, beauty, random:

Loving this Nopalera body scrub. It has clean incredients including prickly pear fruit and real sugar, it smells amazing (if you haven’t experienced prickly pear, I think it’s kind of like hibiscus) and they kindly offered a discount code to share with ya. Use the code GINAH10 here.

I came back with some great skincare and hair products and rounded up everything I could find online here.

Still loving these jean shorts. I’ve worn them so many times! They’re true to size, not too long, not too short, and the perfect wash. I also washed and dried them and they didn’t shrink.

There are so many things I’ve added to my list from Tuckernuck lately including this dress, this dress, this top, these shorts, and these shoes.

Read, watch, listen:

Remarkably Bright Creatures on Netflix. Don’t be mad but I was kind of turned off from reading the book because it’s narrated by an octopus. I just wasn’t intrigued at all, but when I saw the movie pop up, I decided to give it a whirl while walking on the walking pad because I adore Sally Field. I was so into it, I finished it later that evening. Highly recommend.

A great podcast episode about various breast screening options. You can read about my experience with thermography here.

What books have you begged friends to read?

Fitness, health, and good eats:

A huge recognition and honor in our EquiLife community. Being an IHP is one of my favorite things that I do and I feel so grateful to be able to share our life-changing tests, protocols, and products with my clients.

Stay tuned for a giveaway next week featuring some of my favorite wellness goodies!

I’ve been on the lookout for this ice cream and it did not let me down.

ALL the muscat things. We brought home quite a few snacks but I wish we would have grabbed even more 😉

Homemade hamburger helper.

This propolis spray. I had it in my carryon to take during our multiple flights (PHX > SFO, SFO > ICN, ICN > HND, HND > HNL, HNL > PHX. WHEW)

Thank you so much for stopping by the blog today! Have an amazing weekend and I’ll see ya soon!

xoxo

Gina

Air Fryer Berry Cobbler (Just 2 Ingredients!)


This air fryer berry cobbler is the easiest single serve dessert I’ve ever made — and it only takes 2 ingredients! Frozen berries + refrigerated cookie dough come together in a tiny ramekin for a warm, bubbly, golden-topped treat that’s ready in under 15 minutes.

I originally tested this recipe with chocolate chip cookie dough and was immediately hooked. The cookie dough bakes up golden and slightly crispy on top while the berries underneath turn into this warm, jammy filling that’s absolutely irresistible. It’s giving cobbler vibes with zero effort.

If you loved my air fryer cookie for one, you’re going to be obsessed with this one. Same single serve energy, but with a fruity twist.

Three small white ramekins filled with baked berry dessert, topped with peanut butter and chocolate chips, with metal spoons and a red-striped cloth nearby.

Why This Recipe Works

  • Just 2 ingredients: Frozen berries and refrigerated cookie dough — that’s it!
  • Ready in 14 minutes: Five minutes of prep and under 10 minutes in the air fryer.
  • Single serve: Made in a 4 oz. ramekin so you get the perfect personal portion.
  • Endlessly customizable: Swap the berry mix for frozen mango, peaches, or cherries. Use any flavor of cookie dough you love.
  • No oven required: The air fryer keeps your kitchen cool and gets the cookie dough perfectly golden.
  • Frozen triple berry mix: A blend of strawberries, blueberries, and raspberries. No need to thaw — they go straight into the ramekin frozen and turn into a warm, jammy filling as they cook.
  • Refrigerated cookie dough: I used store-bought chocolate chip cookie dough balls (the kind you find in the refrigerated section). Any brand or flavor works — I also tested monster cookie dough and sugar cookie dough, and they were all delicious.

How to Make Air Fryer Berry Cobbler

  1. Prep the ramekin: Grease a small 4 oz. ramekin with nonstick spray.
  2. Layer it up: Add the frozen berries to the ramekin, then top with cookie dough. You can place the dough balls right on top or crumble them over the berries for more even coverage.
  3. Air fry: Cook at 350°F for 7-9 minutes, or until the berries are bubbling and the cookie dough is golden and cooked through.
  4. Rest and serve: Let it cool for a few minutes (those berries are hot!), then dig in. Drizzle with peanut butter or add a scoop of ice cream on top for the full experience.

Tips for the Best Air Fryer Berry Cobbler

  • Don’t thaw the berries: Frozen berries work best here. They release their juices as they cook and create that bubbly, jammy filling.
  • Crumble vs. whole: Placing the cookie dough balls whole on top gives you a thicker, chewier topping. Crumbling them creates a more even, crispier crust — both ways are delicious.
  • Check at 7 minutes: Air fryers vary, so start checking early. The cookie dough should be golden on top and the berries should be bubbling around the edges.
  • Let it rest: Give it 2-3 minutes before eating — the berry filling is extremely hot right out of the air fryer.

Flavor Variations

  • Mango sugar cookie: Swap the berries for frozen mango chunks and use sugar cookie dough for a tropical twist.
  • Cherry chocolate: Use frozen dark cherries with double chocolate cookie dough — like a black forest dessert.
  • Peach snickerdoodle: Frozen peaches with snickerdoodle cookie dough for a warm, cinnamon-spiced cobbler.
  • Allergy-friendly: Use Sweet Loren’s cookie dough for a gluten-free and vegan option.

Can I make this in the oven instead?

Yes! Preheat your oven to 375ºF and bake for 25-30 minutes, or until the cookie dough is golden and the berries are bubbly.

Can I make more than one serving?

Absolutely. Double or triple the recipe and make a few individual ramekins at once — just make sure they fit in your air fryer basket without touching. For a larger batch, add a 10 oz. bag of frozen berries to a greased 8×8-inch pan with 1 package of refrigerated cookie dough.

Any refrigerated cookie dough works! I’ve tested chocolate chip, monster cookie, and sugar cookie dough — all delicious. Look for pre-portioned dough balls or pucks in the refrigerated section of your grocery store.

Do I need to thaw the berries first?

Nope! Use them straight from the freezer. They’ll release their juices as they cook and create that warm, jammy filling.

Three ceramic bowls of berry crumble topped with sprinkles and shortbread pieces, each with a spoon, sit on a light surface next to a bowl of caramel sauce.

More Air Fryer Desserts

  • Grease a small 4 oz. ramekin with nonstick spray.

  • Add the frozen berries to the ramekin and top with cookie dough. You can place the cookie dough balls right on top or crumble them over the berries.

  • Air fry at 350°F for 7-9 minutes or until the berries are bubbling and the cookie dough is golden and cooked through.

  • Remove from the air fryer and let it rest for a few minutes before serving. Option to drizzle with drippy peanut butter or top with a scoop of ice cream.

  • Cookie dough: Feel free to use any type of cookie dough. I tested this with monster cookie dough, chocolate chip cookie dough, and sugar cookie dough with a few different brands. All of them tasted delicious. For an allergy-friendly cobbler, use Sweet Loren’s cookie dough.
  • Swap the fruit: Substitute the frozen berries for a different frozen fruit. For example, frozen mango topped with sugar cookie dough would be delicious.
  • Make more: Double or triple the recipe to make a few single serve cobblers at once.
  • Oven option: To bake this in the oven, preheat to 375ºF and bake for 25-30 minutes.
  • Large batch: To serve a group, add a 10 oz. bag of frozen berries to a greased 8×8-inch pan with 1 package of refrigerated cookie dough.

Calories: 237 kcal, Carbohydrates: 21 g, Protein: 1 g, Fat: 6 g, Fiber: 2 g, Sugar: 20 g

Nutrition information is automatically calculated, so should only be used as an approximation.

5 Keto Veggies You Can Eat All The Time (2023)

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Yes, you can have vegetables on the keto diet! Watch for the best low carb veggies for fat loss. ▸ [FREE] 🔥E-BOOK: The Keto Kamp Blueprint Shopping Guide | http://www.ketokampblueprint.com

🔔 SUBSCRIBE http://bit.ly/2QE7z1B

You’ll discover the best and healthiest vegetables to keep you in ketosis and continue with your weight loss journey. This list of keto veggies will surprise you! Make sure you watch to the end as I provide you with the worst vegetable to have on the ketogenic diet.

00:00 Overview of keto approved veggies
01:10 Keto considerations. Buy organic. Eating the keto vegetable is better than juicing. Buy local keto foods.
01:50 The first keto vegetable: Mushrooms. Mushrooms are high in potassium, calcium, phosphorus, magnesium, selenium, B1, iron and vitamin D.
02:45 Studies show mushrooms are antioxidant, anti-inflammatory, anti-diabetic, immune supportive, anticancer, liver protective, antimicrobial, neuroprotective benefits.
04:04 The second keto veggie: Asparagus. Good source of keto prebiotic fiber. This is a great vegetable to help with blood sugar control on keto.
05:50 The third vegetable for keto: Cabbage. This is a great low carbohydrate veggie high in sulfur
06:30 Green head cabbage is my favorite keto veggie
06:45 The fourth keto veggie to eat: Broccoli. Discover the benefits of broccoli. Excessive estrogen broccoli can help with this.
07:51 Studies show broccoli can help decrease prostate cancer in men, and reduce breast cancer. Rhonda Patrick broccoli studies are interesting.
08:30 The fifth keto vegetable, my favorite low carb keto veggie: Fermented vegetables.
09:06 My go to keto fermented vegetables are kimchi, sheep & goat yogurt, sauerkraut, tempeh and natto.
09:30 The worst vegetables to have on keto are corn and soy.
10:12 The best time to have carbohydrates on keto.

Can you have fruit on keto? Watch this video for my favorite keto approved fruits: 🎥 5 Keto Fruits You Can Eat All The Time Video: https://www.youtube.com/watch?v=oanoyw75rYc&t=0s

// R E S O U R C E S

🤓 Mushroom Studies:
sci-hub.do/10.1016/j.phanu.2017.02.001
sci-hub.do/10.1016/j.phanu.2017.02.001
sci-hub.do/10.3233/JAD-180959
https://www.sciencedirect.com/science/article/pii/S0753332221001621

🤓 Asparagus Studies:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022954/
sci-hub.do/10.1021/acs.jafc.0c05615

🤓 Cabbage Studies:
http://journal.waocp.org/article_28350_52583657b77af22c1a222d7c5934562a.pdf
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7698573/

🤓 Broccoli Studies:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8025206/
https://pubmed.ncbi.nlm.nih.gov/23631258/

🤓 Fermented Vegetable Studies:
sci-hub.do/10.1016/j.copbio.2016.11.010
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723656/
sci-hub.do/10.1089/jmf.2017.3946

// F O L L O W
▸ instagram | @thebenazadi | http://bit.ly/2B1NXKW
▸ facebook | /thebenazadi | http://bit.ly/2BVvvW6
▸ twitter | @thebenazadi http://bit.ly/2USE0so
▸ linkedin | http://bit.ly/2PNRh40
▸ email | support@ketokamp.com

Be sure to subscribe to my Keto Kamp Podcast for further education.

Apple: https://apple.co/2JnCeKS
Spotify: https://spoti.fi/34nwla4
SoundCloud: https://bit.ly/2WimznQ
Stitcher: http://bit.ly/2Xc9D0g

#ketodiet #ketogenic #keto

Disclaimer:
Ben Azadi is a Functional Diagnostic Nutrition – Practitioner in Miami, Florida. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a health practitioner/patient relationship between Ben Azadi and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition. Ben Azadi is not liable or responsible for any advice, course of treatment, diagnosis or any other information, services or product you obtain through this video or site.

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Swellings predominant during ‘Morning Time’


Article by Dr Raghuram Y.S. MD (Ay) & Dr Manasa S, B.A.M.S

Meaning

Diva = morning / day time

Bali = strong, predominant, evident

Shvayathu / Shotha = swelling, edema

Note – Shvayathu is a synonym of Shotha.

Divabali Shvayathu / Shotha

चलस्तनुत्वक्परुषोऽरुणोऽसितः प्रसुप्तिहर्षार्तियुतोऽनिमित्ततः|
प्रशाम्यति प्रोन्नमति प्रपीडितो दिवाबली च श्वयथुः समीरणात्||

Ref – Charaka Chikitsa Sthana, Chapter 12, Verse 12

Divabali Shvayathu / Shotha is a swelling which is predominantly seen during day-time i.e. in the morning hours. So, Vataja Shotha is Divabali Shotha and Divabali Shotha is Vataja Shotha.

Causes – Vata predominance in Shotha. Nidanas of Shotha and Nidanas for Vata Aggravation.

Symptoms of Divabali or Vataja Shotha –

        Chala – the swelling is movable

        Tanu Twak – the skin over the swelling is thin

        Parusha – the swelling is rough / dry / coarse on touch

        Aruno, Asitaha – the colour of the skin is either reddish brown / dawn red / dusky brown or black

        Prasupti – feeling of numbness

        Harsha – horripilation

        Arati – discomfort or pain

        Prashamyati Animittatah – the swelling subsides without any reason

        Pronnamati Prapidito – the swelling disappears on pressing it, but it reappears and comes back to its normal position immediately (after the pressure has been released)

        Divabali – the swelling is predominant during morning time i.e. it increases during the day time and often subsides without any appreciable reason

Modern view of ‘Morning Swelling’

Daytime or Morning time swellings are generally caused due to edema or overnight fluid redistribution. In these conditions, the fluid in the body settles in the face, around the eyes or hands. The mechanism has occurred while we have slept due to lying down flat for several hours.

Many times these swellings are harmless and are temporary in nature. In such conditions, they depict some lifestyle factors. When these swellings occur regularly or as a pattern, it is a point of concern and they reflect the underlying medical conditions. It is time to see the doctor.

Features of Morning Swelling – When the swelling or edema (fluid accumulation in the tissues) is more in the morning time, it usually involves – face swelling (mainly eyelids), swelling of hands or fingers and sometimes generalized puffiness.

Mechanism – When we lie down overnight, the fluid in the body redistributes from legs to face and upper body. Due to reduced gravity, more fluid accumulates in the loose tissues like eyelids. So, morning swelling often indicates systemic causes and not just local issues.

Main causes for morning swelling 

  1. Overnight Fluid Accumulation – Fluids, mainly lymph, do not get drained from the face and head while we are sleeping. This will result in puffiness around the eyes and cheeks and are evident when we wake up. Such swellings disappear once we wake up and are upright.
  2. High Salt or Sodium Intake – When we are habituated to consume foods rich in sodium, mainly in the evening or night, the body learns to retain water. This retention reflects in the form of visible swelling in the hands, feet and or face in the morning.
  3. Sleeping Position – Fluids can increasingly pool around your face if you are habituated to sleeping on your belly or with your head elevated too little.
  4. Pregnancy – Swelling in the hands and face is common during pregnancy due to increased fluid volume. The woman should however be evaluated for high blood pressure.
  5. Sleep Related Factors – Poor Sleep Posture, excessive intake of salt at night, consumption of alcohol before bed – these factors might cause temporary fluid retention which leads to manifestation of morning puffiness.
  6. Certain Medications – Steroids, Calcium channel blockers, Non-Steroidal Anti-inflammatory Drugs – can cause ‘morning swelling’.

Common Underlying Medical Conditions for ‘Morning Swelling’

  1. Kidney Issues – Kidney disorders are the most classic causes for morning swellings, usually nephrotic syndrome and glomerulonephritis. Key features would be – puffy face, especially eyelids, frothy urine due to protein loss and reduced urine.

Low protein leads to fluid leaks into tissues and that fluid collects in the face overnight.

Kidney Damage → protein leak into urine → fluid accumulation → swelling around the eyes (periorbital edema).

  1. Hypothyroidism – Swelling in the face and hands is evident in cases of Hypothyroidism / underactive thyroid.

Puffy face & non-pitting edema, myxedema (thickened skin), weight gain, cold intolerance, fatigue and other symptoms of hypothyroidism may be evident. The fluid retention in the tissues may be due to mucin deposition.

  1. Allergies – Puffiness of the face, itchy eyes or stuffy nose in the morning can also occur due to exposure to dust mites, laundry detergents or dander in the bedding. This happens due to the allergic reactions caused by these things.

Allergic reactions cause swelling when you are exposed to the allergens overnight. Allergic Rhinitis is one such common cause which presents with swelling of eyelids, itching, sneezing. Dust mites, pillows, bedding – as mentioned above are the triggers often.

  1. Liver Diseases – would cause ‘morning swelling’, mainly Cirrhosis of the Liver. It would present with generalized swelling (anasarca), ascites and low albumin levels.
  1. Sinus infection or congestion – Pain and swelling behind the nose, cheeks and eyes are common in sinusitis.
  1. Arthritis – In Rheumatoid Arthritis, if the stiffness lasts more than half an hour, it might result in swelling of joints in the hands. It can occur in other forms of arthritis also.
  1. Local Causes specific to the Eye – Conditions like Blepharitis, Conjunctivitis and Eye infections would cause morning swelling.

Uncommon condition –

Heart Failure – Due to fluid build up in the tissues when the heart does not work efficiently as a pump.

This is a less common condition which presents with morning swelling. It might be evident in cases of congestive heart failure. These conditions present with leg swelling in the evenings rather than facial swellings in the mornings. So, heart cause is less likely if the swelling is mainly in the morning. But it needs to be ruled out.

Simple tips to reduce morning swelling

  1. Head elevation – One should use an extra pillow while sleeping. This will prevent fluid accumulation in the face.
  2. Reducing Sodium and Alcohol consumption – To prevent excessive water retention, one should avoid sodium and salty snacks especially in the evenings and also alcohol consumption.
  3. Cold Compress – Cold compress or a cold water splash on the face will reduce puffiness by constricting the blood vessels in the face.
  4. Hydration – One should make sure of drinking enough water throughout the day. This will help in flushing out excess salts and toxins out of the body.
  5. Massage – A gentle facial massage with upward strokes will encourage lymphatic drainage.
  6. Night Meals – Avoid late night heavy meals.
  7. Allergen Check – Identify the allergens troubling you. Check your bed for any allergens.

Right time to see the doctor / Red Flags of ‘Morning Swelling’

One should immediately see the doctor if the swelling is severe and is persistent i.e. when it does not go away during the day.

One should also seek immediate medical advice when swelling is accompanied by

        persistent daily swelling,

        breathing difficulty,

        sudden and rapid gain in weight,

        shortness of breath,

        high blood pressure

        reduced urine output

        painful swelling or

        a swelling which feels hot.

Evaluation of Morning Swelling

Doctors would need some basic tests to run so as to figure out the exact cause of morning swellings. They are – urine test for presence of protein or RBCs, kidney function tests (mainly to check urine creatinine values), thyroid profile, serum albumin and blood pressure.

Ayurveda Treatment Principles

Divabali Shvayathu should be treated on the lines of Shvayathu Chikitsa – treatment of swellings as enumerated in the Ayurveda texts. To be specific, these cases shall be treated on the lines of Vataja Shvayathu Chikitsa – treatment of swellings caused by predominant aggravated Vata.

Related Easy Ayurveda Articles – For Quick Glance and Preparation

  1. Shotha Chikitsa – Charaka Chikitsa, Chapter 12
  2. Chikitsa Sutra – treatment principles of Shotha / Shvayathu – Charaka Samhita, Chikitsa Sthana – Chapter 12, Verses 16-19
  3. Treatment of Doshaja-Shothas
  4. Shotha – A Bird’s Eye View
  5. Diagnosis of Shotha on the Basis of Dosha Predominance
  6. Shvayathu Chikitsitam Adhyayam – Ashtanga Hridaya, Chikitsa Sthana – Chapter 17
  7. Shotha Nidanam – Madhava Nidana, Chapter 36

7 best foods for a healthy heart- Revive hospitals

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Check out these 7 best foods for a health heart🫀✅

Fatty fish: Fish such as salmon, mackerel, sardines, and tuna are rich in omega-3 fatty acids, which have been shown to lower triglycerides, decrease inflammation, and reduce the risk of heart disease.

Leafy greens: Dark, leafy greens like spinach, kale, and collard greens are packed with vitamins, minerals, and antioxidants that help reduce inflammation and protect the heart.

Whole grains: Whole grains like oats, quinoa, and brown rice are high in fiber, which helps lower cholesterol and reduce the risk of heart disease.

Nuts and seeds: Nuts like almonds, walnuts, and cashews, as well as seeds like chia and flaxseeds, are high in healthy fats, fiber, and antioxidants that benefit heart health.

Berries: Berries such as blueberries, raspberries, and strawberries are rich in antioxidants called anthocyanins, which have been shown to reduce inflammation and improve heart health.

Avocado: Avocado is rich in heart-healthy monounsaturated fats, fiber, and potassium, which can help lower blood pressure and reduce the risk of heart disease.

Olive oil: Olive oil is a great source of heart-healthy monounsaturated fats and antioxidants, which have been shown to lower LDL cholesterol (the “bad” cholesterol) and reduce the risk of heart disease.

source

How Big Is the Cancer Risk from Processed Meat?

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I quantify the risks of colon and rectal cancers from eating bacon, ham, hot dogs, sausage, and lunch meat.

In 2018, arguably the most prestigious cancer research institution in the world, the International Agency for Research on Cancer (IARC), part of the World Health Organization, published its report on processed meat, concluding that foods like bacon, ham, hot dogs, lunch meat, and sausage are cancer-causing, classifying processed meat as a Group 1 carcinogen. “These findings,” concluded the director of the agency, “further support current public health recommendations to limit intake of meat.” Critics questioned putting processed meat in the same carcinogenic classification as asbestos and tobacco. Or, as a pesticide company roughly put it, how can eating processed meat be in the same category as mustard gas?

As I discuss in my video How Much Cancer Does Processed Meat Cause?, the classifications only relate to the strength of evidence that the agent causes cancer or not, not how much cancer. This doesn’t mean they all pose the same level of danger. It’s safer to eat a sandwich filled with pastrami than plutonium, even though they are both Group 1 carcinogens, which means both substances are known to cause cancer in people. So, just how dangerous is meat? The relative risk of colorectal cancer was 18% for every 50 grams eaten a day. But what exactly does that mean?

Well, 50 grams is about one hot dog, or two breakfast links, or two slices of Canadian bacon or ham. So, a daily sandwich with one or two slices of baloney would increase your colorectal cancer risk by 18%. But a half-pound of pastrami on rye would bump it up more like 80%. Okay, but what does the 18% increased risk really mean? One way to look at it is absolute risk versus relative risk. Assuming that the lifetime risk of colorectal cancer is about 5% (1 in 20), increasing your risk by about 20% would only bump up your absolute risk of getting colorectal cancer from 5% to 6%. Now, on a population scale, an 18% drop in risk could mean about 25,000 fewer cases of colorectal cancer every year in the United States, 25,000 fewer families a year dealing with that diagnosis, if we swapped out the daily baloney sandwich for hummus or if we chose veggie dogs instead. So, it all depends on how you look at it.

Colorectal cancer is the United States’ second leading cause of cancer death for men and women combined, after lung cancer. So, if you don’t smoke, colon and rectal cancer may be your greatest cancer nemesis. But we can drop the risk of getting it by about a fifth with a single dietary tweak: cutting a serving of processed meat out of our daily diet.

How does 18% increased cancer risk compare to other risky behaviors? In my testimony before the Dietary Guidelines Scientific Committee, I made what may sound like a hyperbolic metaphor. I asked, “We try not to smoke around our kids, why would we send them to school with a baloney sandwich?” That is not hyperbole. According to the Surgeon General, living with a smoker increases our risk of lung cancer by 15%. So, breathing second-hand smoke day in and day out increases our risk of lung cancer almost as much as eating a serving of processed meat day in and day out increases our risk of colorectal cancer.

The meat industry responded by saying that we must consider the risks together with the benefits before we tell people what to eat or breathe. Think about all the baloney benefits—lunch meat isn’t just about cancer, but convenience.

Indeed, processed meat isn’t just about cancer. An article railing against the World Health Organization’s “meat terrorism” cited the Global Burden of Disease studies comparing how many cancer deaths are caused by processed meat consumption compared to tobacco or alcohol use. But if you look at the study they’re referencing, the roughly 37,000 deaths attributable to higher processed meat intake are just the colorectal cancer deaths and don’t also include the 100,000 deaths from diabetes or the 400,000 deaths from heart disease. So, in actuality, we may be talking about half a million deaths attributable to processed meat, as you can see below and at 4:06 in my video.

And it’s not just colon and rectal cancer. If you look at the science since the IARC decision was published, processed meat may also increase the risk of prostate cancer, breast cancer, and pancreatic cancer.

Unfortunately, research shows that “despite growing public health concerns about processed meat consumption, there have been no changes in the amount of processed meat consumed by US adults over the last 18 years.” Of course, it would have helped if the last Dietary Guidelines for Americans had happened to mention that processed meat was a carcinogen. Publishing “an explicit and science-based statement on processed meat” in the next Dietary Guidelines would certainly help. But the scientific committee made no such recommendation.

Sadly, even those with colorectal cancer “hardly improve their overall lifestyle after diagnosis,” though that may be because “70% of cancer patients have never received nutrition advice from their [medical] providers during or after treatment.” That just blows me away.

An article published in a scientific cancer-research journal stated that “despite the continued obfuscation of the issue by the meat industry—they learned well from the tobacco merchants—meat should continue to be a focus of public health action.” New York City is leading the way, passing legislation to ban processed meats from school meals. Not giving our kids carcinogens? What a concept!

Meanwhile, the processed meat industry is trying to reformulate its products. It’s kind of like in the pharmaceutical area, where you try to mitigate the potential adverse effects of one drug by prescribing an additional drug. For example, fiber could be added to hot dogs to try to counterbalance the risk, potentially reducing the cancer load by changing how it’s processed instead of by banning processed meat altogether.

Doctor’s Note

If you missed the previous video, see IARC: Processed Meat Like Bacon Causes Cancer.

For my full testimony on the U.S. Dietary Guidelines, check out Highlights from the 2020 Dietary Guidelines Hearing.