UNDERSTAND YOUR STOMACH THROUGH AYURVEDA
Food i.e. nutrition is essential for survival. There is increasing concern among all facets of society regarding the quality of available foods. Because of the very fast-paced life and ever-changing standard of living there is an increased dependence on frozen, pre-cooked and processed foods.
The ancient science of life and medicine - Ayurveda, considers food, sleep and celibacy as the three pillars of life.
If these three pillars are maintained then the body is considered to be well-supported and it continues to be well-endowed with strength, growth and development, and complexion till the end of life. A caveat to this is that one must abstain from harmful practices. Among these 3 pillars, ancient scholars consider food as the most essential as it nourishes the body tissues (dhatus), provides vital power (ojas) and strength, and improves complexion. However this holds true only if the metabolic fire (Agni) is in a state of normalcy. Any disturbance of this balance results in indigestion of food that prevents the proper growth and development of the body.
Therefore, Agni is considered as the root cause of all.
Disturbance of this metabolic fire (Agni) leads to development of many ailments; Amlapitta or Gastritis being one of them. In today's day and age, the sedentary lifestyle and ill food habits have given rise to an alarming increase in the incidence of this particular ailment.
Jiwadaya Healthcare's proprietary medicine, Antaj syrup provides fast and complete relief from gastritis.
WHAT IS DIGESTION (PACHAN) – WHAT IS THE PROCESS?
After the intake of food via mouth, it is immediately chewed and masticated. The food is physically broken down into small particles before swallowing. The masticated food is then swallowed and brought to the stomach where it is broken down further or synthesized followed by ingestion by the Metabolic fire (Agni); which is in turn controlled by Pitta. According to Ayurveda, there are 5 types of functional outputs of Pitta in the living body. Among the 5, Pachak pitta is responsible for the primary conversion of food in the gastro-intestinal tract. It is responsible for conversion of external primordial element in the food to the bodily primordial elements. Because of its hot and penetrating quality, it disintegrates and digests food in the gastro-intestinal tract.
Longstanding disturbance of this Pitta, leads to incomplete burning (digestion) of food, which attributes to excessive sourness (Amla rasa) that is collected and discharged in the form of sour-bitter eructation with burning of the chest and throat occasionally accompanied by vomiting, dyspepsia, languor, nausea, headache, loss of appetite. This condition is referred to as Gastritis - Amlapitta.
As per modern sciences, secretory products of the gastric mucosa are the gastric juice & intrinsic factor required for absorption of vit.B-12. Gastric juice consist of hydrochloric acid (HCL), pepsin, mucin, and electrolytes i.e. Na+, K+, HCO3 & Cl. Control and stimulation of gastric secretions chiefly occurs either by the sight, smell, taste, thought of food or by mechanical and/or chemical impulses.
Increased acid secretion & its accumulation lead to the disease known as gastritis - an inflammatory condition of stomach that, also known as, Amlapitta.
CAUSES (HETU) OF AMLAPITTA/GASTRITIS
Improper mixture of food, irregularity of meal times, incompatibility with certain food.
Constantly working in hot, dry weather; awakening in night.
Diet and personal habits - regular and excess intake of highly spiced food, excessive alcohol & beverages consumption, malnutrition, heavy smoking.
Infection- bacterial (Helicobacter pylori, Diphtheria, Salmonellosis, Staphylococcal food poisoning), viral (viral hepatitis, influenza, infectious mononucleosis)
Drugs- aspirin, cortisone, NSAID’s like indomethacin, iron supplements, chemotherapeutic agents.
Chemical & Physiological agents- intake of corrosive chemicals such as caustic soda, phenol, Lysol, gastric irradiation, freezing.
Severe stress- emotional factors like shock, anger, and resentment etc., extensive burns
In case of chronic gastritis, immunological factors such as auto-antibodies that exert cytotoxic effect on cells of stomach.
SIGNS AND SYMPTOMS OF AMLAPITTA/GASTRITIS
Dyspepsia, languor, nausea sour and bitter eructation with burning of the chest and throat heaviness in the body loss of appetite, disgust for food, thirst dizziness vomit that may be: green, yellow and/or blue, bloody and very sour, sometimes like phlegm, appear like the washings of flesh, mucilaginous in appearance.
Acute gastritis, mucosal damage results in either slow upper gastro-intestinal bleeding which can be detected as positive fecal occult blood test or can manifest as massive upper gastro-intestinal bleeding.
Chronic gastritis, patient present with pernicious anemia & Vit.B12 deficiency.
COMPLICATIONS FROM UNTREATED GASTRITIS
Peptic ulcer in which there the areas of degeneration and necrosis of gastro-intestinal mucosa exposed to acid-peptic secretion. Most commonly occur in either the duodenum or stomach in the ratio 4:1.
Further complication Complications could be bleeding from mouth or rectum, Perforation (a hole through the wall of the stomach), Gastric outlet obstruction from swelling or scarring that blocks the passageway leading from the stomach to the small intestine.
HOW ANTAJ HELPS
Syrup Antaj contains a blend of herbs i.e. Shunthi, Kali draksha, Amla, Aragvadha, Kirat-tikta, which provides quick relief from the symptoms of gastritis such as flatulence (gas), abdominal distention, hyperacidity, heartburn, thereby improving digestive function. Also, the excellent combination of Yashtimadu, Khajur, Shatavari, and Guduchi protects the gastric mucosa from harmful effects of the stomach acid and promotes healing of damaged tissues.
Syp. Antaj is a liquid formulation which allows for fast absorption in the body resulting in quick relief. It is widely known that antacid tablets although more convenient, are less effective buffers, unless they are thoroughly chewed for maximal efficacy (Ref. Pharmacology & Pharmacotherapeutics- R.S.Satoskar et al., revised 18th edition, popular prakashan, Mumbai).
WHAT DOES ANTAJ CONTAIN?
Each 5ml of Syp. Antaj contains aqueous extract of-
|Sr.No.||Active Ingredient||Latin name||Quantity|
|10.||Flavoured Syp. base||Q.S.|
WHY IS ANTAJ FORMULATED AS ABOVE?
As per Ayurveda, in the treatment of Amlapitta (gastritis), medicines that have sweet (madhur) and bitter (tikta) tastes are preferred. The sweet taste cools & soothes the stomach lining from corrosive stomach acid, while the bitter taste helps break the formation of excessive sour bile (Pitta) in the stomach. Syp. Antaj comprises of ingredients that have the sweetness and bitterness to act against excessive hot natured vitiated Pitta. It neutralizes the stomach acid and also inhibits secretion of the acid, thereby protecting the gastric mucosa.
SYMPTOMS FOR WHICH ANTAJ SHOULD BE PREFERRED
Hyperacidity - a condition in which the level of acid in the gastric juices is excessive, causing discomfort. OR excessive acidity of the gastro-intestinal tract especially the stomach, producing a burning sensation.
Flatulence - the accumulation of gas in the alimentary canal.
Heart burn - Burning in the chest.
Dyspepsia - disturbed digestion, which may be accompanied by symptoms such as nausea and vomiting, heartburn, bloating and stomach discomfort.
BEST USE OF ANTAJ IN DIFFERENT CONDITIONS
Dosing (general and special conditions)
Gastritis - 2tsp. (10ml) three times a day (morning, afternoon, night) after meals.
Gastritis induced by insomnia and indigestion - 2tsp. (10ml) three times a day (morning, afternoon, night) before meals.
Alcohol induced gastritis - 3tsp. (15ml) two times a day (morning empty stomach and night before dinner).
Fasting induced gastritis - 3tsp. (15ml) two times a day (morning before breakfast and night before dinner).
Adjuvant with anti-inflammatory and analgesic medications for the gastritis side-effect - 2tsp. (10ml) two times a day, before meals.
Allergy or hypersensitivity to the medicine or the contents of this medicine.
No adverse effect has been reported or noted following the use of this medicine.
200ml & 400ml bottles, Strips of 15 Tabs
CONSIDERATIONS FOR LIFE STYLE MODIFICATIONS I.E. DO'S & DON'TS)
Spicy foods such as chili, sauces made with hot pepper, curry and recipes that contain red pepper Citrus fruits, such as oranges, lemons, etc. should be avoided as they are high in acid content Full fat dairy products such as cheese or ice cream Hamburger or cuts of meat (specially red meat) with excess fat, eggs Coffee, tea, chocolate and soft drinks Peas, beans, broccoli, cabbage, tomatoes, onions Curds, fermented items like pickles, dhosa, idli, dhokla etc., processed foods Raw salad vegetables like onion, radish, cabbage, and peppers should be avoided
Have sweet but in little quantity before having meals not after or in between Dates, figs and amla fruits, coconut, ripened mango, papaya and pomegranate can be added Vegetables like sweet potatoes, carrot and beet root are considered good for acidity Spices like cumin seeds, coriander and cardamom are to be taken Take some mint leaves and chop these and then boil in a cup of water and sip slowly after meals. Eating bananas is also helpful in preventing the symptoms of acidity and heartburn Basil (tulsi) leaves helps to get relief from burning, nausea and gas. Chew some leaves of tulsi to decrease the acidity Drinking Luke warm water gives immediate relief to symptoms like wind, distended stomach and acidity Food like rice, ragi, jwari are easy to digest with no acid formation