Liver Enlargement Dietary and Ayurvedic Treatment Home Remedies

The liver is an extremely important organ as it is the seat of the five digestive fires of the human body and also the converter of plasma into blood. So, from an Ayurvedic point of view, the liver is the master controller of the entire body. However, the liver is susceptible to a large number of disorders also. One of these is the abnormal enlargement of the liver, which is known as hepatomegaly.

The increase in the size of the liver happens gradually due to various factors. Some of them are glandular fevers, hepatitis, malaria, liver abscesses and even more serious causes such as leukemia and lymphomas. When the enlargement of the liver occurs, there is an obstruction in breathing as the expanded liver pushes against the wall of the diaphragm and interferes with the respiratory canal. The irritation can cause coughing.

Enlargement of the liver can become a life-threatening condition. It is extremely essential to seek treatment as soon as possible. There are several methods in Ayurveda, which can help prevent and treat the condition of hepatomegaly.

(1)Useful Herbs in the Treatment of Liver Enlargement

1.Chicory (Chichorium intybus)
Chicory juice obtained from its flowers, seeds and roots is very beneficial in the treatment of several liver problems. Its juice is commonly prescribed to treat enlargement of the liver.

2.Dandelion (Taraxacum officinale)
Dandelion has a very positive effect on the liver, as it stimulates the liver to carry out its normal functions. It can be used in order to treat the condition of an enlarged liver.

3.Henna (Lawsonia inermis)
The bark of the henna plant is taken in powder form in 1.25 to 5 gram doses in order to treat the problem of liver enlargement. Alternatively, its decoction can also be taken in quantities of 30 to 60 grams.

4.Indian Aloe (Aloe barbadensis)
The Indian aloe is used in treatment of hepatomegaly. For treatment, the pulp of a single leaf of the plant is taken and mixed with black salt and ginger. This is taken every morning for ten continuous days.

5.Kantakari (Solanum xanthocarpum)
The kantakari herb is used in the treatment of enlargement of both the liver and the spleen, which is known as hepatosplenomegaly.

6.Trailing Eclipta (Eclipta alba)
The trailing eclipta is a creeper which has great benefits in the treatment of enlargement of the liver. It is taken in doses of one teaspoon twice a day. The herb is also beneficial if the enlargement of the liver is accompanied by the enlargement of the spleen.

(2)Dietary Treatments for Liver Enlargement

The liver is essential for digestion. Hence it is very important not to consume any food that is difficult to digest when there is a liver enlargement. All fried foods, spicy and salty foods must be avoided. Sour foods are also not good as they can increase the acidity within the stomach and the digestive system. Even curds should not be eaten. However, properly churned buttermilk is good for liver ailments.

Bitter tastes are positive indications in the treatment of hepatomegaly. These can be obtained from bitter gourd and bitter drumstick. They should be included in the daily diet. Sugars can be taken in the form of glucose. In fact a spoonful of glucose must be put in a cup of water and had once a day to regain lost energy and to help the liver in its normal functioning.

Among fats, buffalo?s milk should be avoided. Cow?s and goat?s milk are positive indications. If you can get hold of camel?s milk, then you must consume it as it is considered to be a beneficial factor for people with liver enlargement problems.

(3)Ayurvedic Treatments for Liver Enlargement

For almost all liver problems, Bhringaraj is the drug of choice. This is made from the herb trailing eclipta. This is a very bitter tonic, which is taken with honey to improve the taste.

Picrorrhiza (kutki) and turpeth (nisoth) are also good medications prescribed for liver enlargement. The Arogyavardhini vati can be prescribed which contains a mixture of both these herbs in powder forms.

For liver enlargement, the dhaatu of copper is also generally prescribed. It is taken in the form of a bhasma. Copper is a component of the Arogyavardhini vati.

(4)Home Remedies for Liver Enlargement

1.Consume a regular diet of eggplants. This helps to reduce the enlargement of the liver and to bring it back to its original size.

2.Prepare a half-cup of juice of the bitter gourd. Put some salt in it. Have this on an empty stomach in the morning. This is by far the best home remedy for liver enlargement and even other kinds of liver problems including diabetes mellitus.

3.Spearmint is also beneficial in liver enlargement. You must have its juice sweetened with sugar for a continuous period of ten days.

4.Consume at least half a papaya every day.

Read more on Ayurvedic Treatments for liver enlargement at http://www.ayushveda.com
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Liver Care Dietary And Ayurvedic Treatment Home Remedies

The liver is the master organ of the body, and most people consider the liver to be more important in the normal functioning of the body than even the brain and the heart. If there is any damage to the liver, then there could be serious complications, such as constipation, chronic gastritis, morning sickness, etc. Problems with the liver could be jaundice, hepatitis, cirrhosis and hepatomegaly (enlargement of the liver), all of which are life-threatening conditions. Hence it is very important to take proper care of the liver.

Some symptoms which indicate something is wrong with the liver are:-

1Loss of appetite
2Diarrhea
3Flatulence
4Pain in the abdomen
5Difficulty in breathing and coughing

Ayurveda places the liver at the center of the body. It is the house of all the five digestive agnis, or fires, and hence if anything goes wrong with the liver, digestion will be the first activity to come under peril. The liver is also responsible for converting plasma (Rasa dhaatu) to blood (Rakta dhaatu) in conjunction with the spleen. Thus, liver defects can cause serious blood ailments also.

This article deals with various Ayurvedic methods and home remedies to take proper care of the liver.

(1)Useful Herbs in the Treatment of Liver Care

1.Berberis (Berberis vulgaris)
Berberis is nicknamed as the jaundice berry for its beneficial effects on the treatment of jaundice. It is a bitter tonic which is made from the bark of the berberis tree. It is taken in amounts of quarter teaspoon when jaundice strikes.

2.Chicory (Chichorium intybus)
Chicory is one of the most useful herbs in treatment of liver problems. Almost all parts of the herb are important ? flowers, seeds and roots. The juice of the chicory plant promotes the secretion of the bile. Hence it is used in different ways in treating liver problems such as bilary stasis, sluggishness of the liver, bile obstruction, jaundice and enlargement of the spleen.

3.Dandelion (Taraxacum officinale)
Dandelion stimulates the liver and the gall bladder for the proper utilization of fats within the body. It also helps in the detoxification of the liver. Its juice is used in treatment of most liver problems. Even for people with hepatitis, dandelion tea is very beneficial.

4.Gokulakanta (Hygrophila spinosa)
This herb is used for treatment of several liver problems including jaundice, hepatitis and derangement of the liver. Its root is prescribed in such conditions. A specially prepared decoction of the root (60 grams root powder mixed in half a liter of water and boiled for about half an hour) is given in doses of 30 to 60 milliliters twice or thrice daily.

5.Henna (Lawsonia inermis)
The cooling effect of the henna is also beneficial in the treatment of liver problems. Its bark is effective in the treatment of liver problems such as jaundice and enlargement of the liver.

6.Indian Aloe (Aloe barbadensis)
The Indian aloe stimulates the liver into carrying out its functions normally. It is used in the treatment of jaundice and enlargement of the liver.

7.Indian Sorrel (Oxalis corniculata)
Indian sorrel is used in the treatment of jaundice. It is taken in the form of fresh juice mixed with buttermilk made from cow?s milk. It is to be taken once daily during jaundice.

8.Picrorrhiza (Picrorrhiza kurroa)
Picrorrhiza is a very commonly prescribed herb in the treatment of jaundice.

9.Trailing Eclipta (Eclipta alba)
The trailing eclipta has beneficial results in several liver problems. It can be used for the treatment of catarrhal jaundice and liver enlargement. A decoction of the juice of the herb is prescribed in doses of one teaspoon twice a day. To make the juice more effective, it can be added with essences of cardamom and cinnamon. The herb is also beneficial if there is mucus discharge accompanied with the catarrhal jaundice. In that case the juice of a few leaves is mixed with crushed peppercorns and taken with curds early in the morning for seven successive days.

10.Turpeth (Operculina turpethum)
Treatment of jaundice is usually started in Ayurveda with the medication of turpeth. It is given in the form of a powder in quantities of one to two teaspoons in hot water twice a day.

(2)Dietary Treatments for Liver Care

When there is a liver problem, detoxification of the liver is necessary. This is done by fasting for a day. After that, no food that is difficult to digest must be consumed. Bitter vegetables must be given, such as bitter gourd and bitter drumstick. Goat?s or cow?s milk must be taken instead of buffalo?s milk. Instead of curds, buttermilk must be given. Garlic must be included in the diet.

(3)Ayurvedic Treatments for Liver Care

For jaundice and several other liver problems, Ayurvedic treatments begin with two herbs ? kutki (picrorrhiza) and nisoth (turpeth). These herbs are taken in a mixed powder form in quantities of one or two teaspoons in hot water twice daily. Arogyavardhini is taken as a common medicine since it contains both kutki and nisoth.

Bhringaraja (trailing eclipta) is the drug of choice for almost all liver ailments. It can be even given to children suffering from liver problems. It is taken with honey as a vehicle because it is quite bitter in taste.

(4)Home Remedies for Liver Care

1.The juice of two raw oranges must be taken once a day for up to a week.

2.Add a little salt and some roasted cumin seeds to a glass of buttermilk. Have it early in the morning. This keeps the liver healthy and protects it from disorders.

3.Extract the juice of about ten papaya seeds. Mix it with a teaspoonful of lime juice. Have this juice once a day.

4.A mixture of carrot and spinach juice is also very beneficial for liver problems.

Read more on Ayurvedic Treatments for liver at http://www.ayushveda.com
Read more about Ayurveda at World's Largest Portal on Ayurveda and Ayurvedic Remedies: Ayushveda.com - The Free Ayurvedic Encyclopedia

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Anthocyanin Antioxidants ? Just The Faqs

We've been reading a lot in magazines and newspapers about antioxidant plant foods, including berries like blueberries and cranberries, and we keep seeing the word anthocyanins.

What are anthocyanins?

Anthocyanins (Etymology: Greek. anthos = Flower, ky?neos = purple) are water-soluble pigments reflecting the red to blue range of the visible spectrum. The colour depends on the acidity of the surrounding medium.

Anthocyanins exist only in plants with bright colors in everything from flower petals to autumn leaves and edible fruits or vegetables. Chemical identification studies reveal that there are as many as 600 unique anthocyanins in nature.

How are anthocyanins synthesized in the plant?

Here?s a brief botany summary. Anthocyanins are formed from chemical raw materials in the plant, using the amino acid phenylalanine, or another chemical called malonyl coenzyme A. These two substrates join to form the base material for anthocyanins called ?chalcones? that lead to the production of anthocyanins after a series of enzyme steps.

The parent material of anthocyanins is a group of similar structures named ?anthocyanidins? or ?proanthocyanidins? which contain no sugar molecules. When sugars become attached, an anthocyanin glycoside is formed, taking the characteristic shape of anthocyanins.

When first isolated by chemists, many anthocyanins were named after the colorful flowers from which they were extracted, such as petunidin (petunia), rosinidin (rose) and peonidin (peonies).

The large class of antioxidant cyanidins is also anthocyanins ? all these compounds belong to the group of compounds called flavonoids within the super-family of antioxidants named phenolics or polyphenols.

What is the purpose of anthocyanins in a plant?

Anthocyanins exist mainly to preserve the regeneration of the plant. In flowers, the colorful anthocyanins of petals attract pollinators whereas in fruits, like brightly colored berries, they reside in the skin to attract animals that eat the fruit and later disperse the seeds in their droppings. This is nature's efficient way of symbiosis between a plant and feeding animal.

Anthocyanins also serve a protective role much like a ?sunscreen? by absorbing the ultraviolet light that plants face from constant sun exposure.

This sunscreen function is thought to be the reason why many deciduous plants turn red in autumn. When green chlorophylls break down, and as leaves begin to dehydrate and die, anthocyanins shield the remaining leaf tissues while the plant moves nutrients back into the stems and vascular system of the tree.

How do people benefit from anthocyanins and what plant foods contain them?

In berry research particularly, anthocyanins have been shown to possess strong antioxidant qualities that guard cells of the fruit pulp and seeds from reactive oxygen species (?free radicals?) formed during normal plant metabolism and exposure to ultraviolet light.

When people eat anthocyanin-rich foods, we obtain the benefit of these antioxidant qualities, giving us the same capacity for combating the damaging free radicals.

Among plant foods providing the richest sources of anthocyanins are blueberries, cranberries, blackberries, red currants and cherries (up to 400 mg in every 100 gram serving) and Concord grapes (as high as 750 mg/100 grams). Two of the richest sources of anthocyanins in berries are in the black raspberry and tropical palmberry (or acai).

A good rule of thumb is this: dark blue, purple or black fruits that easily stain your fingers (or thumb) during picking are great sources of anthocyanins.

Non-berry plant foods rich in anthocyanins include brightly colored (bluish) vegetables like the purple cabbage and eggplant. White plant foods like banana, pear and potato do not contain significant levels of anthocyanins.

Are there known health values of eating anthocyanin-rich foods?

Medical research has been examining potential health or anti-disease benefits of having anthocyanin-enriched plant foods like berries included in the regular human diet.

Although the work must be considered preliminary until thorough clinical trials are completed, the list of potential benefits are many and includes positive effects against:

? Cancer
? Diabetes
? Inflammation
? Heart and vascular disease
? Alzheimer?s disease
? Other types of neurodegeneration
? High blood cholesterol
? Stroke
? Bacterial infections
? Urinary tract infections
? Age-related eyesight deterioration
? Premature aging

Reading

Wikipedia, free encyclopedia, http://www.wikipedia.com

PubMed, online literature database of the US National Library of Medicine, http://pubmed.gov

Shahidi F, Naczk M. Phenolics in Food and Nutraceuticals, CRC Press, Boca Raton, 2003.

About the Author:

Dr. Paul Gross is a scientist and expert on cardiovascular and brain physiology. A published researcher, Gross recently completed a book on the Chinese wolfberry and has begun another on antioxidant berries. Gross is founder of Berry Health Inc, a developer of nutritional, berry-based supplements. For more information, visit http://www.berrywiseonline.com

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PierreAuguste Renoir

Pierre-Auguste Renoir was an artist during the middle 1800s and early 1900s. His early works helped to push what is called Impressionism. The impressionist style of painting is characterized chiefly by concentration on the general impression produced by a scene or object and the use of unmixed primary colors and small strokes to simulate actual reflected light. He used a blending of colors to blur exact detail, but yet left enough to let the viewer see what he was painting. In one of the copies of his paintings you can tell that there is a woman looking out into a body of water at a boat with people, yet you cannot see exact detail of what she looks like. He seems to be able to capture the feelings of happiness and peacefulness of the situation, and not go overboard with fine details in that painting. Renoir paintings seem to come from the heart. He had the ability to bring out great details in his work, without having to get to details. When he painted kids, he was able to show the innocence of childhood. In the painting called Girls picking flowers in a meadow there are two young girls picking and playing with flowers. He used soft colors and blurred the meadow out. The picture makes its viewer think back to childhood and just how carefree it was. My understanding of the world didn?t go beyond trying to have fun with friends. That piece of art holds your attention for quite a while. You can find happiness inside you that is brought out by the painting. His paintings had a way of making smile and you find yourself looking back at events in your life that make you smile.

The type of painting that Renoir used is called Impressionism. According to Encyclopedia Britannica, Impressionism was a form of art that was developed in France during the mid of 1860s. This art form was an attempt to record visual reality in terms of transient effects of light and color. Renoir was one of the front runners in the impressionism movement. The principal Impressionist painters were Claude Monet, Pierre Renoir, Camille Pissarro, Alfred Sisley, Berthe Morisot, Frederic Bazille, and Armand Guillaumin, who worked together, influenced each other, and exhibited together independently.

When Renoir was in his early 20s, he attended a Swiss art school in Paris. He began learning about the art style of the old masters. Their style dealt with painting in dark colors. Nobody painted the outdoors at that time and the group of artist listed above became the first to do so. They first painted pictures of what they saw at a local lake and a nearby forest. The goal of these paintings was to catch the ?impression of the moment.? These painters used quick and light brush strokes along with bright contrasting colors to show the effects of light.

Why shouldn't art be pretty? There are enough unpleasant things in the world. This quote was from Renoir when he was asked why he painted what he did paint. If not for Renoir and the other painters of this movement, who knows what art would be like today. They brought color and lasting feelings into the world of art.

The article was produced by the member of masterpapers.com. Sharon White has many years of a vast experience in Essay Writing writing and custom essays writing consulting. Get free samples of essays, Dissertation and courseworks.

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Dill The Meeting House Herb

Dill The Meeting House Herb (Anethum graveolens)

There is nothing like the flavor of fresh dill, and the best way to get

really fresh dill is to grow it yourself. Fortunately, dill is an easy

herb to grow, and once you discover the pleasures of growing your own,

you'll never buy commercially prepared dill again. In this issue,

you'll discover how to grow dill, and lots of uses for this refreshing

herb. Some of the recipes in this issue may be familiar, but I bet

you'll find a few new ones, too!

Dill or dill weed, is a native of Southern Europe and Western Asia.

Dill grows wild in the Mediterranean countries and has escaped from

gardens in parts of North and South America. It was found among the

names of herbs used by Egyptian doctors 5,000 years ago and the remains

of the plant have been found in the ruins of Roman buildings in

Britain.
It is mentioned in the Gospel of St. Matthew: It is suggested that

herbs were of sufficient value to be used as a tax payment-oh if that

were true today! :Woe unto you, Scribes and Pharisees, hypocrites! for

ye pay tithe of mint and dill and cumin, and have omitted the weightier

matters of the law.

It was once an important medicinal herb for treating coughs and

headaches, and an ingredient of ointments and for calming infants with

whooping cough. Dill is said to come from the Anglo-Saxon dylle meaning

to soothe or lull.

During the Middle Ages dill was prized as protection againsh

witchcraft. While magicians used it in their spells, lesser mortals

infused it in wine to enhance passion. Early settlers took dill to

North America, where it came to be known as the Meeting House Seed,

because the children were given the seed to chew during long sermons to

keep them from feeling hungry.

Dill is an annual with a height of about 2-5 feet. Tiny yellow-green

flowers grow in flattened umbel clusters in the summer. The leaves are

aromatic, feathery green. Dill weed is what most recipes ask for, dill

leaf is the same thing.

In the Spring sow the seeds in succession for a good leaf crop. The

seeds are easy to handle, being a good size. Dill does not like being

transplanted, so choose the site carefully. Dill prefers well-drained,

fertile soil in full sun. Dill can be grown in containers, in a

sheltered corner with plenty of sun. However, it will need staking. The

art of growing it successfully is to keep cutting the plant for use in

the kitchen. That way you will promote new growth and keep the plant

reasonably compact. The drawback is that it will be fairly short-lived,

so you will have to do successive sowings in different pots to maintain

a good supply.
Anethum graveolens) Shop for Herb Seeds

Dill is one of the easiest herbs to grow and would make a great first

herb for someone who has never grown herbs before. You'll find lots of

uses for both the fronds and the seeds in the kitchen. A sprig of dill

will perk up almost any soup, salad, or main dish. You can buy

transplants at your local garden center, but there is no need because

dill is easy to grow from seeds. You won't even have to start them

indoors - just plant your dill seeds right in the garden where you want

them to grow.

When to Plant

Dill likes to be planted in cool weather. In warm winter areas that

don't experience a hard frost, you can plant dill in fall or winter. In

cooler areas, plant dill a week or two before your last hard frost.

After the first sowing, plant again every 10 days or so for a

continuous crop.

When growing in containers, use a deep container to accommodate the

long roots, and remember that you will eventually have a plant that is

three feet tall. Plants grown in containers may require staking.

Cultivation

Here are a few suggestions to start you on your way to a healthy crop

of dill:

Dill, like most herbs, loves to bask in the sun, but will tolerate

afternoon shade.

Dill grows up to 3 feet tall, so plant it in the back of your flower,

vegetable or herb garden.

Sow seeds close together. This will allow the plants, which blow over

easily to support each other.

Cover the seeds lightly, and allow a week or two for them to germinate.

For a continuous crop, sow repeatedly from mid spring to early summer.

Don't plant near caraway, fennel or angelica.

Caterpillars are fond of dill, and can be handpicked if they become a

nuisance.

Harvesting and Preserving

Dill is a lovely herb that adds a refreshing flavor to any recipe. Try

adding a little dill to a ho-hum recipe, and watch what happens. Its

almost magic! This booklet starts with tips on growing, harvesting and

preserving dill, and then turns to cooking with dill. These are without

a doubt the best dill recipes youll ever taste! More...

The best way to use dill is fresh from the garden, so during the

growing season, cut your dill to use fresh as you need it. If not kept

cut, your dill will go to seed, so cut often until you are ready to

switch to seed production.

If you find that you have cut more than you can use, dry the excess in

the microwave. Spread the dill in a single layer on a paper towel and

microwave on high for 3 minutes. The result is beautiful and tasty -

much better than dried dill you buy in the grocery store. After

microwaving, remove and discard the hard stems, crumble the leaves, and

store in an airtight container protected from light.

Once seedheads begin to form, it's time to stop cutting dill for fresh

use. Allow the seedheads to develop and dry completely, then cut them.

You'll be able to remove the seeds easily with your fingers.

Medicinal Uses:

To brew a stomach-soothing tea, use two teaspoons of mashed seeds per

cup of boiling water. Steep for ten minutes. Drink up to three cups a

day. In a tincture, take 1/2 to 1 teaspoon up to three times a day. To

treat colic or gas in children under two, give small amounts of a weak

tea. Many herbalists recommend combining dill and fennel to ease colic

in infants.`

Culinary Uses

The taste of dill leaves resembles that of caraway, while the seeds are

pungent and aromatic. Freshly cut, chopped leaves enhance the flavor of

dips, herb butter, soups, salads, fish dishes, and salads. The seeds

are used in pickling and can also improve the taste of roasts, stews

and vegetables. Try grinding the seeds to use as a salt substitute.

Both the flowering heads and

Pick leaves fresh for eating at any time after the plant has reached

maturity. Although leaves can be dried, great care is needed and it is

better to concentrate on drying the seed for storage.

Put the flower head upside down in a paper bag and tie the top of the

bag. Put in a warm place for a week. The seeds should then separate

easily from the husk. Store in an airtight container. The seeds will

keep their flavor very well.

Dill is a culinary herb that improves the appetite and digestion. The

difference between dill leaf and dill seed lies in the degree of

pungency. There are occasions when the seed is better because of its

sharper flavor.

Dill doesnt mean pickles but dill pickles is so common it seems like

one word. Dont confine this versatile herb! A few sprigs work wonders

for potato salad and try the yellow flowers in green salads. It is used

as a flavoring for soup, lamb stews and grilled or broiled fish. It can

also add spiciness to rice dishes and be combined with white wine

vinegar to make tasty dill vinegar.

Dill leaf can be used generously in many dishes, as it enhances rather

than dominates the flavor of food.

For dill pickles, before it sets seed, add one flower head to a jar of

pickled gherkins, cucumbers or cauliflower for a flavor stronger than

dill leaves but fresher than seeds. Where a salt-free diet must be

followed, the seed, whole or ground, is a valuable replacement because

of its high mineral content.

Truly a great herb and certainly not a weed! Source:
Your Backyard Herb Garden
by Miranda Smith
Complete Herb Encyclopedia
by Nico Vermeulen
Encyclopedia of Herbal Medicine by Andrew Chevallier
The Herbfarm Cookbook
by Jerry Traunfeld
All About Herbs, Avery's FAQs Series

about the author Judi Singleton is the publisher of Jassmine's Journal gget targeted advertising, be sure your ad is going out to the right

audience. You can subscribe to Jassmine's Journal at

http://www.motherearthpublishing.com join all the lists or one.

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