Prameha in terms of Diabetes Mellitus, Metabolic syndrome and ...

PRAMEHA IN AYURVEDA, PART 2 591and triglycerides.40 In rats with diabetes, it displayed immunomodulatbryand neuroprotective actions,41 reducedoxidative stress,42 and showed a significant effect on keycarbohydrate metabolic enzymes.4"1 Garlic lowered fastingblood glucose and serum triglyceride levels in a double-blindplacebo-controlled study on patients with type 2 diabetes.44In rats with streptozotocin-induced diabetes, it significantlydecreased serum glucose, total cholesterol, and triglycerides.The antidiabetic effect was greater than that of glibenclamide.'15Garlic significantly decreased total cholesteroland LDL, and significantly raised HDL, in a randomized,double-blind, placebo-controlled study on male patients withmild hypercholesterolemia.116 Similar results were seen in astudy.'on patients wittvcoronary artery disease, hi whichgarlic significantly reduced total serum cholesterol arid tri-'"glyceridiis, and significantly increased HDL/1'Vegetables'that mitigate Pramehn include Kiiraveflaki (Momoniiaicharantia Linn.; bitter gourd; bitter melon) and Paloh(Trichcsp.nthes artguina Linn.). M. dwrnntia administered orallyproduced a significant hvpoglyccmic effect in rabbits with alloxan-induceddiabetes.45 In rats with aHoxan-induced diabetessubjected to a chronic sucrose load, M. clmrantia maintainednormal glucose levels, reduced triglyceridc and LDL levels,and increased @ HDL levels. It also improved the antioxidantstatus, as evidenced by low levels of thiobarbituric acidreactivesubstances and normal levels of reduced glutathionc.Upon termination of the treatment, the rats were underoxidative stress and reverted back to diabetic conditions.49Feeding dried bitter gourd powder to rats with streptozotocininduceddiabetes decreased fasting blood glucose by nearly30%.5D An aqueous extract powder reduced fasting bloodglucose in rats with diabetes by 48%, an effect comparable tothat of glibenclarnide.''1 A methanol extract of bitter gourdnormalized blood glucose, reduced triglycerides and LDL, andincreased KDL in rats with diabetes. Discontinuation of theextract resulted in reversion to n diabetic stated2 Ai/uiivJa advocates using Tikia Shake?''' (green ieafy vegetables) as a maincomponent of the diet for patieiits with Pramelui. Judiciousadministration of legumes and grains such as Kodmva {kodomillet), Mudga (green gram, moong dal), Kulctha (Macrolylomauniflqrum Linn., horse gram), Adhaki Beeja (pigeon peas, tcor@dril), and so orr may be helpful. Oils such as Sarshapa Tail/i*4(mustard oil) and Ingiidi [Bnlanites asgyptinca (Linn.) Del.] can beused to prevent any further increase in lipicl levels.Ayurveda does not prohibit meat in .the diet of Pramclwpatients; however, frying of the meat is not recommended."Harlna (venison) and Shashakn (rabbit) are the recommendedmeats for Pramehn patients. The meat of domesticated animals is not recommended, and tliis correlates with currentresearch findings. Consumption of red meat and processedmeats are associated with an increased risk of diabetes inwomen.^5""57 Frequent consumption of processed meat hasbeen associated with an increased risk of diabetes in men.58A systematic review and meta-analysis oi studies on red andprocessed meats concluded that the consumption of processed meats is associated with a higher incidence of coronary heart disease and diabetes mellitus.59Ushnam Aiweeynt refers to eating a diet mat is warm. Thisis recommended since it will ease Krtpha, normalize Vain, andstimulate Pitta to intensify the power of digestion. However,food that is. extremely hot should n.o.t be. eaten. Leftovers orold food that is reheated should also not be eaten.Ayurveda recommends the use of Amtpana (an adjuvant)along with the dier and any herbs that are being utilized. Inaddition to the action of disease correction, the adjuvant actsas a carrier to transport the therapeutic phytochemicals intothe system, and may even act as a catalyst in the interactionof the various phylochemicals. Sarodaka and Kushodcka aredrinks that can be employed in this regard.3 Sarodaka is waterprepared from Khndira [Acticia catechu (Linn, f.) Willd.] thathas been boiled, then cooled down. Kushodnka is water prepared from Kusha [Destnostachyn bipiimata (Linn.) Stapfj thathas been boiled, then cooled. These drinks can be taken withmeals, with herbs, cr whenever the patient feels thirst. Theyare particularly helpful for obese individuals who are suffering from Prameha, since they weaken both Kapha andMeda. Another recommended drink is called Raga. It isusually prepared from, small- sour fruit." such as Ajn':;'aki,Knpuha5* {Fcrouia linonhi (Linn.) Swing1.;.1!, Jr.nibu {Syzygiv.nicumird '(Linn.) Skecls], ru\ so cL\>!o'.:j with a modestamount of sr.lt."How much you eat." Another consideration in tiis dietetic regulations is "how much you eat." The recommendation in this regard is Matnwat Asneeyr.t, which means tlvjfood should' be eaten in due measure:1 The quantity of foodthat is appropriate is not the same, for everyone. It variesaccording to the individual's psychophysiologic constitutionand Agni (digestive and metabolic process). The. idealamount of food is determined by the individual's level ofsatiety. Gum Aaluira (foods with a heavy quality) should beeaten to half of one's satiety level, whereas Laghit Aaham(foods with a light quality) can be eaten until the individualread^s Adi satiety.* With regard to optimal digestion of ameal, one can visualize the stomach as being divided intothree parts: One third should be filled with solid food, l -*third with 1 ^ id 1 r \ A n d rcn it t rjallow for tl ur j, \ \ r cF il rs n he d ^process.3 The prjtt incj.it off 1 o the udiv 1 inot produce undu p ro t tH torn ai v ill not le itin discomfort during activities such as waiting, standing,sleeping, talking, and so on; and will satisfy .the individual'shunger and thirst. .Eating-an excessive.amount of food,-mayprovoke all ihe.Dcrhas, and-.catiiig.,^.insufficient amountwill uiipairi the@ ";.:;'ijrrjij^i of-i'.ifi.D.vs^a (trw fundamental ,principles th;.t enppoit the various bodily Cs5i".cs)."When you eat." @ For optimal digestion, it .is important toconsider,"when you eat.'.' Jeerne. Asneeyai refers to the recommendation that one should eat only after the previousmeal has been fully digested. Untimely ingestion and overeating leads to accumulation of.the Doshns and overwhelmsAgni (the digestive power), which contributes to the development of Apnthyan'mnttaja (acquired) Prameha. Digestion ofthe previous meal can b