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I often find that Triphala is insufficient for constipation, given the

tannins in both Haritaki and Vibhitaki, and sometimes can cause

constipation. Also, note that the mature Vibhitaki fruit is

purishasangrahaniya, acting as an "intestinal astringent." To counter

this I might combine Triphala with equal parts Trivrit, Rhubarb or

Cascara and/or include a herb for the liver (e.g. Daruharidra,

Yellowdock etc.). If herbs like Rhubarb or Cascara are used also

include some Ginger to prevent griping. Diet is the primary

consideration in constipation however, and increasing the consumption

of high fiber vegetables, especially leafy green vegetables, and

avoiding refined grains, cereals and deep fried foods are key. When I

lived in India I was constipated beyond belief, and tried many

different Ayurvedic remedies to no avail. I finally stopped eating

many of the typical Indian foods which are highly processed (e.g.

parboiled rice, atta, washed mung etc.) and lack the fibers needed to

promote good digestion. Red rice (i.e. partially milled "Kerala"

rice), chapatti made with fresh milled whole wheat flour, green mung

etc. are better options. I would also walk down to the local market to

buy a leafy green vegetable called "keeri" from a local vendor. This

helped enormously, but any leafy green vegi will suffice, especially it

isn't over cooked (i.e. steaming is best - it should still have a

bright green color, not the washed out olive green color that is often

seen in the preparation of dishes like "palak" or "spinach"). In my

practice i also use a probiotic therapy with FOS for a month or two,

and find that this helps along with the herbs.

 

On Thursday, February 5, 2004, at 10:47 AM,

ayurveda wrote:

 

> The amalaki is a good liver tonic, causes secretion of additional

> bile and therefore digestion, thus clearing sinus problems. However,

> for reducing hard cosnstipation, it needs to be mixed with Vibhitaki

> and Harde, making a 'Trifla' powder.

>

Caldecott

phyto

http://www.wrc.net/phyto

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