How To Take Harad As Per Dosha And Diseases?

By Dr M S Krishnamurthy MD(Ayu) PhD.
Harad (Terminalia chebula Retz.) is a very effective Tridosha balancing Ayurvedic herb. It has potent rejuvinative properties and laxative effects. Ancient text book – Bhava prakasha explains unique ways to consume Haritaki.

 Reference: Bhavaprakasha nighantu –Hareetakyaadi varga –Verse no-30

Meaning and explanation:
Mature Hareetaki fruits (powder may also have the safe effect but little lesser extent) if taken by chewing, it increases the digestive fire, digestion strength.
If it is taken by rubbing with water or by making into fine paste, it acts as a laxative.
The fruits show absorptive action if it is consumed by subjecting it for sudation (steaming or cooking).

Further, Hareetaki fruits act as Tridoshahara if taken by frying; here frying refers to taking out the excess moisture from the drugs.

Or else we can also extend to the applied aspect as frying with respective oils or ghee which have respective Dosha pacifying effects. In Vata associated conditions it can be fried with sesame/castor oil, pitta associated cases with ghee and mustard oil in case of Kapha predominant conditions.

Harad Fruit
Consumed by chewing -> improves digestion strength
Made A Paste with Water & Consumed -> Mala Shodhani (Laxative)
Consumed After Cooking -> Absorbent (Grahi)
Fried (with oils & fats) -> Tridoshahara Balances all 3 Doshas

Harad along with food -> expels out Doshas
Taken After Food -> Useful in Food Toxicity
Lavana – rock salt -> For Kapha Dosha
Sharkara – Sugar Candy -> Pitta Dosha
Ghrita – Ghee -> Vata Dosha
Read related: Haritaki – Terminalia chebula – Uses, Side Effects, Ayurveda Details

Rationality:
When the Hareetaki fruits are masticated it gets into the contact of saliva and hence various relative digestive enzymes. This in turn facilitates the digestive fire. When Harad fruits are taken by making into fine paste it partially mixed up with the water and hence in lesser time it moves downwards and hence imparts laxative benefits. Usually the retention period in the stomach and small intestine will be less in such cases. When the fruits are cooked, few of the laxative principles are reduced and in turn due to tannin (kashaya rasa/astringent  predominant)  it acts as absorbant (grahi) and hence the food withstanding capacity of the intestine is gradually increased. Due to the synergetic properties undoubtedly Tridoshahara action can be enjoyed from the drugs, if fried or heated with specific oils / fats.

Therapeutic application:
If the above unique and specific classical principles are applied, the drug Hareetaki and its derived formulations can be used with wider application.

For example,
if a patient is suffering from skin disease, the individual is of vata or kapha constitution, has lesser digestive capacity better to administer the formulation Triphala choorna which is well indicated in this condition, by mastication or by proper chewing. Same is applicable in stomatitis/mouth ulcer also.

This can be extended to the formulations like
Dashamoola hareetaki
Kamsahareetaki,
Vyaghree hareetaki,
Bhrugu hareetaki lehya preparations also.

Making the drug into fine paste and then administration serves as laxative. So, Hareetaki alone or Hareetaki predominant drugs like Triphala choorna, Pathyadi choorna, Saptamrita loha etc  can be taken in the form of fine paste or else immediately after the intake of powder medicaments water can be administered for the same effects/benefits.

Well cooked Hareetaki formulations get the ability to control the intestinal motility.This can be effectively obtained by the physicians by recommending the relative formulations like Dashamoola hareetaki, Dhatryavaleha etc in the diseased conditions like Irritable bowel diseases, Mal absorption syndromes, intestinal flatulence, abdominal distention, mal digestion, abdominal colic etc.

Eranda taila bhrishtha hareetaki (fried in castor oil) pacifies both Vata and Pitta associated conditions or where the intestines have developed dryness due to improper food and habits, chronic diseases, mal nourishment, dominated vata, tissue damage associated conditions etc.

Ritu Haritaki – harad consumption based on season:
Varsha Ritu – In rainy season, Harade is given along with Saindhava – Rock Salt.
Sharat Ritu – In Autumn, it is given along with Sharkara – sugar
Hemanta Ritu – In early winter, it is given along with shunti (ginger)
Shishira Ritu – In winter, it is given along with Pippali – Long pepper – Piper longum
Vasanta Ritu – In Spring, it is given along with Madhu (honey)
Greeshma Ritu – in summer, it is given along with Guda (jaggery)
Click to consult Dr MS Krishnamurthy MD(Ayu) PhD.


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