Hypothyroidism treatment depends on personal case. It is caused due to low thyroid hormones in the bloodstream. This happens because the thyroid glands do not produce sufficient thyroid hormones. It is slowing the metabolism and can lead to various symptoms.

Symptoms of Hypothyroidism

Symptoms depend on of deficiency severity of thyroid hormones and vary according to a person. Hypothyroidism develop slowly over many years of time.

At the beginning key symptoms of low thyroid functions such as weight gain, fatigue … can be experienced.

After some time, gradually the metabolism starts to get low, and the other symptoms can be developed with time.

• Fatigue
• Weight gain
• Increased sensitivity to cold
• Dry skin
• Puffy face
• Weakness in the muscles, muscle ache, tenderness and stiffness
• Pain, stiffness or swelling in the joints
• Constipation
• Hoarseness of voice
• Thinning of hairs
• Slow heart rate
• Elevated levels of blood cholesterol
• Enlarged thyroid glands (goiter)
• Irregular or heavy menstrual periods
• Depression
• Impaired memory

Who are prone to develop hypothyroidism

• Woman
• During pregnancy or 6 month after delivery
• After 60 years
• Family history of thyroid disease
• Suffering from an autoimmune disease such as celiac disease or type 1 diabetes mellitus
• Undergone thyroid surgery

Home Remedies, lifestyle changes

For sure, home remedies are good to maintien and can help the treatment of hypothyroidism but are not enough.

All the home remedies and lifestyle indicated below will help to improve and balance thyroid functions but other rasayana are necessary to treat hypothyroidism.

Diet and Hypothyroidism

Diet :

• Low in fat
• A good balance of fruits, vegetables, dairy, whole grains and lean protein.
• Reduce the amount of carbohydrate in your diet but completely avoiding carbohydrate is not recommended.
• Reduce the amount of salt intake, ideally less than 2/3 grams per day. Rock salt is a better replacement to table salt, because it is rich in minerals.

Balanced and wholesome diet

Choose food fresh and not preserved, processed or canned.

Eat warm and freshly homemade meals with natural ingredients as much as you can.

Don’t use hydrogenated oils, vegetable oils, artificial colors and flavors or white flour. Instead use sesame oil for cooking, it helps to burn fat and nourishing deeply the tissues

Coconut oil is also good if you leave in a hot climate because coconut is coolant

Eat vegetables, fruits and whole grains.

They reduce effects of hypothyroidism and boost up immunity.

No soy products and soybeans.

They aggravate hypothyroidism symptoms because they contain goitrogenic compounds that interfere with levels of thyroid hormone.

Use essential oils and fatty acids like fish oils which are good sources of omega 3.

They promote production of thyroid hormones, immunity enhancers and also anti-inflammatory.

Use natural fats

They help maintaining hormonal balance : flaxseeds, walnuts, avocado, fish.

Avoid caffeine, sugar and starchy foods.

Starchy foods reduce metabolism and increase adverse effects of hypothyroidism.

Increase protein in your meal.

Proteins reduce production of thyroid hormones by regulating the thyroid functions. For that nuts, green vegetables, legumes, eggs and meat are rich in protein and help in combating hypothyroidism symptoms.

Consume food with selenium: eggs, legumes, tuna, turkey. Because selenium in the body is reduced in Hashimoto’s thyroiditis. Selenium supplements shows it role to balance thyroxine (T4) levels.

Forget sugar and processed foods. As already mentioned in many of my articles, it increase inflammation in the body and slows down the conversion of T4 into T3. Then it is wise to have a sugar free diet.

Avoid gluten because many people with thyroid disease also have celiac disease. In celiac disease gluten triggers an immune response in the small intestines. Once wheat and other gluten rich foods are removed from the diet, people with hypothyroidism and Hashimoto’s thyroiditis start feeling better.

Gluten free grains and seeds – rice, flax seeds, chia seeds, buckwheat etc

Also, a low activity of thyroid can be due to low iodine in your diet. Have more of seafood, seaweeds, egg, shrimp, cheese and don’t use artificial iodine, always choose natural salt.

You can also include probiotics.

They can improve metabolism and the digestion. A bad digestion and low levels of good bacterias can reduce thyroid hormone production. Have more of buttermilk, yogurt, fermented vegetable pickles, kefir, saurekraut, miso.

An altered gastrointestinal motility is commonly seen with hypothyroidism and can cause diarrhea. Probiotics can bring helpful bacteria to balance the microbiote.

Use apple cider vinegar useful to reduce body weight, improve fat and carbohydrate metabolism and to balance alkaline-acid balance in the body. Apple cider also balance cholesterol, blood sugar and blood pressure. You can take 1 teaspoonful of apple cider vinegar and honey mixed in warm water will help in improving thyroid activity and control symptoms of hypothyroidism when consumed.

Regular exercise

Through a 30-minute exercise few thyroid-related symptoms like fatigue, loss of appetite and osteoporosis can be fought.

A level of high estrogen can cause hypothyroidism in women. Birth control pills, dairy products and consumption of large amount of meat may imbalance estrogen levels and deplete thyroid hormone production. These foods shall be avoided to maintain balance of thyroid hormones in the body.

Low thyroid hormones can affect absorption of vitamin B especially B-12 and B1 levels.

Vitamin B12 is helpful to prevent the tiredness related to thyroid disease.

To increase these vitamins you can add regularly in your diet : peas, beans, sesame seeds, cheese, eggs, asparagus.

Zinc regulate TSH as per some studies. Hypothyroidism patients should consume zinc rich foods: beans, nuts, crab, lobster, whole grains, breakfast cereals, and dairy products, avocados, blackberries, pomegranates, raspberries, guavas, cantaloupes, apricots, peaches, kiwifruit, and blueberries. 

Diet is one of the most important thing but it will not cure hypothyroidism.

A combination of right nutrients and medication can help to restore thyroid function and minimize your symptoms.

Foods to avoid

We call that food goitrogens because it can interfere with normal function of thyroid gland.

I will give you some common examples.

Avoid regularly:

• vegetables like cabbage, broccoli, cauliflower, kale, spinach.
• Fruits and starchy plants like sweet potatoes, manioc, strawberries, peaches …
• Nuts and seeds:  millet, pine nuts, peanuts etc
• Soy foods, tofu, tempeh etc
• offee, green tea, alcohol

Foods that contain goitrogens have to be eaten with moderation and ideally cooked because they are rich in calories and with hypothyroidism you may easily gain weight.

Also, too much fiber can interfere with absorption of thyroid medicine.

25 grams and 38 grams respectively are the recommended doses of fiber for women and men respectively.  But don’t stop entirely their consumption, it is found in healthy foods like fruits, vegetables, beans and whole grain breads and cereals.

Iron and calcium. Foods containing iron and calcium are safe to eat but using them with food not in supplement because these minerals interfere with absorption of thyroid hormone medicine. Talk with your doctor if it is the case.

Hypothyroidism, gain weight and depression

The lack of Vitamin B 12 and Vitamin D is found in cases of autoimmune hypothyroidism.

Missing Vitamin D is directly linked with depression. Because of lake of sun exposure and long winters. Levels has to be checked.

Obesity management

Metabolism is slow in hypothyroidism and lead to gain weight. Keep a track on you weight and keep balance.

You can use of Triphala Churna, and other gulgulu based medication that can be useful to address obesity and also help with depression indirectly.

Exercising every day is also indicated. No need to do long work out, 20 to 30 minutes of effcicient exercizes are enough.

Who suffer from hypothyroidism sleep less and so can increase stress, anxiety and depression. Herbs are very useful and can be prescribed like Ashwagandha, Sarpagandha, Brahmi, Tagara etc.

Plan your meal and eat with mindfulness, how fast you eat, where you eat…

Try to sleep for at least 7-8 hours every night. When you sleep less you are likely to gain fat, mainly around the belly

Practice Yoga and Meditation. Research works show that Yoga and meditation are helpful in maintaining healthy weight. Therefore, they need to be practiced regularly to be efficient and with expericend yoga teacher to show you how to practice efficiently.

This is only an approach above. There are many ways to handle hypothyroidism, depends on your life history, the symptoms you feel, the level of your thyroid hormones… That is why it is important to check with your doctor all these recommendations which cannot be perfect for your condition but for another one.

Important Yoga postures for Hypothyroidism

Below mentioned are some of the most beneficial yoga postures for those suffering from hypothyroidism

Sarvangasana (Shoulder Stand)

This inversion helps balance the entire body and mind, from circulatory, respiratory system to endocrine and nervous system. It stimulates thyroid glands, boost immune system and helps calm the mind and relieves emotional and mental stress.

Begin by lying flat on your back. Relax your body. You can place a blanket under the shoulders for cushioning. Slowly begin to raise the legs off the mat, followed by buttocks and spine. Bend the elbows and place the hands behind the rib cage to support your spine.

In the final position, the legs are vertical and together and the arms continue to provide stability.

Viparita Karani Asana (Inverted Pose)

This asana has similar benefits as Sarvangasana as it increases blood flow to the neck region and helps in regulating thyroid glands and balance functions of other endocrine glands. All inversions help release gravitational weight from all organs. This asana helps ease complications caused by hypoactive thyroid.

Begin by lying flat on your back. Raise your legs up till they are perpendicular to the floor. Now gently lift your hips and place your palms under your lower back (waist level). With the support of your palms, and elbows pressed to the floor- working as prop, keep lifting your torso till it is around 45 degrees to the floor.

In the final position, the legs are at 90 degrees to the floor and the body is maintained at a 45 degree angle. Alternatively, you can use a yoga block to support your lower back.

Janu Sirsasana (Seated Head to Knee Pose)  

This forward bend helps calm the nervous system, reduce stress and anxiety as it helps increase flexibility in hip joints and give a deep stretch to hamstring muscles. It is also helpful for those suffering from insomnia.

Sit with legs extended and feet together. Bend the left leg and place sole of the foot against right inner thigh. The closer the left heel to the perineum the better. Inhale and place hands on the right knee. Exhale and slowly begin to bend forward, sliding the hands down the right leg. If possible, grab your right foot or toes.

Stay in the forward bend for a few exhalations. Repeat with the right leg bent and left leg straight.

Matsyasana (Fish Pose)

It is usually performed as a counter pose to inversions like Sarvangasana, Halasana or Viparita Karani asana as it provides a reverse stretch to the neck.This pose not only exposes the throat area and stimulates the thorax, but also stimulates the spine, cervical muscles and expands rib cage and lung capacity.

To begin, lie in supine with your hands resting next to the body. If you can, fold your legs in Padmasana, if not keep your legs straight on the floor. Bend your hands and with the help of your forearms on the floor, lift your back, chest, neck and head off the mat. Bring the top of your head / crown to rest on the mat, giving your neck a deep stretch. If holding padmasana, wrap your fingers around the big toe and try and rest your elbow on the mat, next to your body.

Stay in this posture for a few deep breaths. You can also attempt this pose from a seated Padmasana position and let the elbows support you as you gently drop your head back to rest the crown on the mat. You can use a headstand pillow as a prop for cushioning.

Do not do if any neck pain or back pain. Use can use props and put them on the floor to maintain your head straight and behind your back to maintain the posture, avoid any over strains and injuries in the body. Best is to practice with a yoga teacher.

Halasana (Plough Pose)

You may find it easier to hold a Halasana when compared to Sarvangasana. It helps improve function of thyroid, parathyroid, adrenal and pituitary glands, thus improving overall function of endocrine system. It helps reduce menopause symptoms, stimulates reproductive organs and is therapeutic for insomnia, infertility, backache and headache.

From Sarvangasana, drop your legs back, behind the head. Allow the toes to touch the floor and slowly straighten your knees to increase the distance between the head and toes. This will help you achieve a chin lock or Jalandhara bandha which is highly beneficial for thyroid function. The hands can continue to support the back. If comfortable, you can extend the hands, place them on the floor and interlace your fingers.

In the final pose the body resembles the plough. Thus the name Halasana. Stay in the pose for few breaths and return to Sarvangasana before releasing the posture completely and rest in supine.

Marjariasana (Cat-Cow Stretch)

This vinyasa like flow for the back and neck helps release stress and improves body coordination. It is a combination of two asanas, Marjariasana (cat stretch) and Bitilasana (cow stretch) done with breath awareness to increase emotional balance. This pose helps stimulate abdominal region and organs like kidney and adrenal glands. It involves neck movement, which also works on the throat chakra.

Begin in table pose by placing your palms and knees on the floor. You can either place your insteps (flat) on the mat for stability through the practice or shift to balance on toes in cow stretch. First maintain a neutral spine and look straight. With the next inhalation, arch your back, allowing your belly button to sink closer to the floor and stretch your neck/head upward. As you exhale, drop your head and bring your chin closer to the chest as you simultaneously lift and round your spine outward and draw your navel towards your spine.

Repeat this fluid movement with breath awareness without using force to stretch the neck or forcing your chin to the chest.  Keep your head and shoulders relaxed and let the movement be as natural as possible.

Surya Namaskar or Sun Salutation (fast-paced)

It is a popular sequence of yoga asanas done with breath awareness. It is a complete sadhna or yoga practice in itself and includes asana, pranayama, mantra and meditation techniques. 1 set comprises of 12 asanas. 1 cycle of sun salutation comprises of 2 such sets done for the right and left side.

Repeating these cycles help you lead an active and healthy life as it regulates and balances the solar energy of the body which flows through pingala nadi. It is performed in a steady rhythmic way which also reflects the biorhythms of the body, 24 hours of the day, and the 12 zodiac signs and this rhythmic process helps transform your mind and body completely.

You will experience a boost in immune system, improved digestion, increase in your lung capacity, and a balanced metabolism, reproductive and circulatory system. Regular practice helps in naturally balancing endocrine system and restoring hormonal balance, giving you a glowing skin, healthy bones, and a great mood to kick-start your day with positive energy.

Pranayama and Hypothyroidism

Apart from yoga asana, the practice of dynamic breathing exercises like Kapalbhati, Ujjayi Pranayama, Bhastrika and Nadi Shodhana Pranayama will help restore balance and regulate thyroid glands.

Ayurveda Understanding

No disease explained in Ayurveda can be directly correlated with hypothyroidism.

Hypothyroidism should be understood on the basis of vitiation of doshas, tissues and channels involved in pathogenesis of the disease and also its predominant symptoms as understood from Ayurveda perspective.

Agnimandya

As Master Vagbhata has said: Almost all the diseases are caused due to mandagni means low digestive fire, especially the abdominal diseases.

Mandagni also denotes weaker metabolism.

Hypothyroidism is also related to low metabolism, in fact a cause of it. It is a resultant of Hypothyroidism. Treating weak digestive fire in hypothyroidism and kindling the same might catch the disease by its horns. This will also disable the continuation of pathogenesis and worsening the symptoms of the disease. Balanced digestive capacity also means proper digestion, conversion, distribution and utilization of food and nutrients. This also reflects proper conversion of food into energy, the channels of nutrition getting open and clear as an impact of digestive and tissue fires and eventual nourishment of the tissues.

Dosha predominance

Symptoms of Hypothyroidism	Dosha predominance
Fatigue	Vata, Kapha
Weight gain	Kapha
Increased cold sensitivity	Kapha, Vata
Dry skin	Vata
Puffiness of the face	Kapha, Vata
Weakness in the muscles, muscle ache, tenderness, stiffness	Vata, Kapha
Pain, stiffness or swelling in the joints	Kapha, Vata
Constipation	Vata, Kapha
Hoarseness of the voice	Vata
Thinning of hairs	Vata
Slow heart rate	Kapha
Elevated blood cholesterol levels	Kapha
Enlarged thyroid glands (goiter)	Kapha, Vata
Irregular / heavy menstrual periods	Vata, Kapha
Depression	Kapha
Impaired memory	Kapha, Vata

How ayurveda treatment hypothyroidism

The aggravated vata subtype which is enveloping the other vata subtype should be addressed first.

Vata and its subtypes causing obstruction is said to be associated with ama and have to be treated first.

The goal is to destroy ama including fasting, sudation, medicines, gruels and food light to digest with ama digesting herbs.

Following this, we have to strengthen the weak samana vata. This includes administration of medicines to kindle the digestive fire, emesis (procedure indicated for the expulsion of Kapha Dosha), light diet and use of Rasayanas formulations (herbs coumpounds ) to rejuvenate the tissus.

Ama dissolving medicines and foods should also be given.

Depending of Kapha doshas conditions, kapha alleviating herbs, diet, emesis and purgation therapies to expel excessive kapha can be administered.

Other strategies of treatment exists.

References

Mindfulness, Eating Behaviours, and Obesity: A Review and Reflection on Current Findings

The impact of yoga upon female patients suffering from hypothyroidism

Effect of 6 months intense Yoga practice on lipid profile, thyroxine medication and serum TSH level in women suffering from hypothyroidism

Integrated Yoga and Naturopathy module in management of Metabolic Syndrome

Sleep Duration and Five-Year Abdominal Fat Accumulation

The health benefits of ghee is not any more to prove. Among the four types of oily material, ghee is the best one in Ayurveda, because of its power to assimilate effectively the properties of the ingredients added to it without losing its own properties.

Ghee contains 4 important fats

Ghee is one of what we call the Maha Snehas: the four main fats.

Ayurveda describs four types of fats suitable for human consumption.

Ghee – made of cow, or goat, or buffalo … Cow ghee is considered as the best (Ashtanga Hrudaya Sutrasthana 16^th chapter).

Oil – Sesame oil, Mustard oil, Coconut oil, etc.

Animal fat

Bone marrow of animals.

Cow ghee is sweet in taste and hence liked by many people. Like every week, I prepare my ghee for the week, look at this beautiful color!

I can tell you that my intestines appreciate it and since I consume it I have no more problems of digestion and transit…

The benefits of ghee :

Beneficial for our intestines: participates in rebalancing the intestinal mucosa, particularly interesting property for small sensitive bellies with intestinal inflammation.

Because we extract fat soluble active principles to make use of therapeutic values of ghee.

Ghee is able to:

• Enhance the shelf life of the preparation
• To enhance the medicine absorption.
• To make the preparation more palatable.

Regulatory action on our transit:

On those with a slow transit, it acts as a support with a slight action of “soft laxative”, anti-inflammatory action will come to calm an inflammatory state, and strengthen the tissues of the intestinal wall

Personally, ghee has helped me enormously with unavoidable revelation of active properties

The incorporation of ghee in our cooking increases the absorption of the active properties of these ingredients.

Ghee is thus considered an excellent carrier of the active properties of the herbs, spices and plants used.

A global digestive support

According to Ayurvedic teachings, ghee has a regulating action on our digestive fire (also called “Agni”) on the three “doshas”: it helps to calm Pitta (whose digestive fire tends to be in excess), while it soothes Vata (whose digestive fire tends to be the opposite), while being relatively neutral for Kapha.

Ghee also has a supportive effect on our digestive system, which indirectly increases our ability to assimilate micronutrients from our food (what our body will “retain” from the digestive process).

As it no longer contains casein or lactose, milk intolerant people digest it extremely well. Interesting content of fat-soluble vitamins A, D, E and K

Vitamin A is important for our eyes: a regular consumption of ghee will contribute to the good functioning of our retina, will facilitate the adaptation of our eyes to the darkness, and will contribute to prevent ocular imbalances (glaucoma, cataract and other degenerations…).

Vitamins D and K are precious for our nervous system and our bones.

Vitamin E has a very powerful anti-oxidant action, and therefore helps to fight and slow down oxidative processes (physiologically normal, like our aging.

Contributes to support our immune system

its actions will be reinforced within the framework of adapted holistic habits (healthy diet, emotional management, etc…)

Beneficial for our brain clarity

According to Ayurvedic teachings, ghee is extremely interesting for people with “excess Vata” which often manifests itself (emotionally/psychologically) by a cerebral hyperstimulation: sleep disorders, mental dispersion/difficulty to concentrate and to carry out a project.

A daily consumption on the medium and long term, would thus help to stabilize our mental, and to anchor the people concerned.

Promotes the vitality of our body

The best ally for our cooking

All fats (oil, butter, margarine) have a “smoke point”: which designates the limit from which we can cook (heat) with a given fat… before its molecular structure is modified (under the action of heat), and becomes harmful.

Of all the quality oils and fats, ghee is the most stable fat.

Its chemical structure allows a very high smoke point (250°C), making ghee the most interesting fat for cooking our food.

It can also be used in pastries instead of butter (which should never be cooked).

 we keeps it for a long time.

Water content of a food makes it fragile to conservation, and can make it turn (initiate the oxidation process).

The absence of water in ghee (due to its manufacturing process) allows a long conservation, without fear of seeing it go rancid.

There is no need to keep it in the refrigerator (its properties would even be diminished!): it keeps wonderfully, for several months, at room temperature, in an airtight jar.

A little more, if we use it on our toast: it will be easier to spread on our slices of bread.

Its good little taste: ghee has a subtle nutty flavor, with a soft and smooth texture.

It goes equally well with salty and sweet foods.

The different uses of ghee

• Karnapoorana: ear drops
• Nasya :Nose drops
• Massage (Shata Dhauta Ghrita for reducing internal bleeding and burning sensation,
• Jatyadi Ghrita: to heal wounds faster
• Hair care
• Enema

How we make ghee?

Cow’s milk collected from a healthy cow treated with love and like a mother. Free of hormones, bad feeding and other awful conditions that we can see in industrial animal factory.

Cow’s milk is boiled to ensure that the milk is free from bacteria and is safe for consumption.

Once the milk has cooled down, a spoonful of curd is added to it and stirred gently. Store this mix in a warm place overnight. Once the curd is set, place it in a cool place before the churning process. The curd thus formed is churned using a wooden churner. During this process, the curd separates into butter and buttermilk. This butter which gets collected at the top of the vessel is collected and heated in a pan over medium flame. The butter has to boil till the entire water content evaporates and there is a visible layer of solids at the bottom of the pan. This ghee is filtered and stored in a dry, air-tight container.

Traditional Method 1

• The milk is boiled first
• Then cooled,
• Set it to curdle
• Then churned to extract butter
• Butter is heated to get ghee.

Traditional Method 2

• The milk is boiled first
• The cream part is separated and collected.
• Then churned to extract butter.
• The day before ghee preparation, the butter is added with a tablespoon of curd for fermentation.
• The next day, the fermented butter is heated to get ghee.

Western method of preparation of clarified butter (ghee)

• Collect the cream from milk.
• Heat it to prepare ghee.

Here the recipe

 Why to we add curd in ghee’s preparation

In the first method, the curd is prepared first with fermentation, then butter, then ghee.

In the second method, the fermentation to the milk cream is done just a day before.

Ghee prepared with fermentation process is less Kapha increasing. Hence, contributes less to cholesterol. It is also easier and light to digest.

Effect of Ghee on Doshas and body tissues

Ghee is sweet, soft, cold in potency, slightly coating, brings about oleation, effective in flatulence, psychiatric disorders, epilepsy, abdominal colic and fullness and fever. It mitigates Vata and Pitta. Ghee improves digestive fire, memory, intelligence, voice, lustre, skin softness, immunity, strength, lifespan, eye strength. It acts as an aphrodisiac, relieves sins, poverty, toxicity and evil spirits. In conditions involving Vata vitiation, Ghee is to be drunk.

Due to its cold property, ghee mitigates Pitta, due to oiliness it mitigates Vata and due to processing with other medicinal herbs, it mitigates Kapha. Among all the medicines to mitigate aggravated Vata and Pitta, ghee is best. Upon consuming ghee routinely, ghee wins over Pitta due to sweet, cold and mildness, which are against the qualities of Pitta. Drinking ghee relieves the colic pain of Pitta origin. Ghee suits to those, aspiring intelligence and good memory power. Ghee is a great antitoxic substance.

it improves digestive power. In the disorders occurring due to suppression of hunger, ghee should be taken at the beginning and at the end of meals.

Oil is heavier to digest when compared to ghee.

When Pitta alone is involved in a disease process, then ghee should not be administered, especially so in Ama condition.

Bottling and storage

Bottling and storage are very important, care should be taken to increase the shelf life of the Ghee.

Bottles should be cleaned properly, dried and sterilized in order to prevent rancidity.

Usually, glass bottles are used. Nowadays plastic containers are also used for easy handling. Plastic containers should be selected in such a way that it should not react or change the quality of Ghee.

References

The effect of ghee (clarified butter) on serum lipid levels and microsomal lipid peroxidation

Comparison between the Effect of Cow Ghee and Butter on Memory and Lipid Profile of Wistar Rats

Ghee : Its Properties, Importance and Health Benefits

Health benefits of ghee (clarified butter) – A review from ayurvedic perspective

Chemical, physicochemical, microbiological and sensory characterization of cow and buffalo ghee

The Pancha kashaya

Herbal medicine are generally prepared according to five basic methods of extraction: the fresh juice of the plant (svarasa); the crushed pulp or paste of the plant (kalka); decoction (kvatha); hot infusion (yhant); and cold infusion (hima). Juice is the strongest; cold infusion the weakest. The rest fall into a descending order of strength.

Fresh Juice (Svarasa)

The fresh juice of an herb is obtained by taking the fresh plant, crushing or pounding it, then straining the liquid through a cloth.

A juicer may also be used for this purpose. This method is not used that often because it relies mainly on freshly picked herbs. Easily available herbs–aloe vera, ginger, lemon, lime, onions, parsley … are also used in the above process, but the effects are best for wild or home grown herbs.

For dry herbs, a weaker juice preparation is made by taking the crushed dry herb or powder, adding twice the weight of the herb in water, allowing to set for 24 hours, and then straining the liquid for a juice substitution.

Herbal Paste (Kalka)

The paste of an herb is obtained by crushing the fresh plant but only to the point where it becomes a soft mass. It can be done with dried herbs, with the addition of enough water to create a workable paste.

Such pastes can be made with honey, ghee or oil, usually in double the amount of the herbs. Various raw sugars can also be used in equal amounts to the herbs. Liquid substances work better with dry herbs, dry substances with fresh herbs.

This mode of preparation is often used externally for plasters and poultices to promote the healing of wounds and sores. (Please see section on Herbs for External Usage.) It may also be used as a basis for infusions and decoctions, an herbal paste being prepared first and then cooked. All herbs can be used in this manner.

Decoction (Kvatha)

Herbs are usually administered in the form of a decoction or a hot infusion. The difference is that a decoction involves boiling the herbs over a low flame. A hot infusion involves cooking them below the boiling point, or steeping them, bringing them to a boil and then removing them from the heat.

The general rule for decoctions: one part dry herbs to six teen parts water; about half an ounce of herbs per cup or 8 ounces of water. Herbs are then boiled over a low flame until the water is reduced to one quarter of its original amount (for example, four cups would be boiled down to one); the herbs are then strained and the liquid is used as a prepared decoction. This process takes several hours or more and produces a stronger decoction than that usually used in western herbalism.

A moderate decoction, requiring less time, can be made by boiling the herbs until half the water is left. A weak decoction takes even less time to prepare since three-quarters of the water is left. The lesser strength of these preparations can be balanced by taking or giving larger dosages.

The resultant strong tea is then administered usually with otiher vehicles like honey or hot water (see section on anupanas and section on dosages).

In Ayurveda the herbs are only boiled once and then discarded. Some herbalists of other traditions boil them two or three times. This is possible, particularly when the first decoction is of weak or moderate strength.

The decoction method is most suitable for roots, stems, bark and fruit as harder portions of the plant require longer cooking to release their essence.

Hot Infusion (Phant)

For infusions the ratio of herbs to water is one to eight. For example, one ounce herbs per eight ounce cup of water. In the hot infusion, the herbs are added to boiling water and allowed to set for a period of up to twelve hours. This again is longer than the required time used in western herbalism. Usually thirty minutes of steeping is the minimum required for an infusion.

The herbs are then strained and the liquid used. Infusion is better for more delicate plant parts; leaves and flowers, or more herbaceous (non-woody) plants. It is also better for aromatic herbs, like most spices, because boiling destroys and dissipates the aromatic oil. However, many of these herbs can be cooked below the boiling point over a low flame for a long period of time. This may be necessary in formulas that combine root herbs with flowers or leaves; otherwise the more delicate herbs can beadded at a later stage of the decoction.

Cold Infusion (Hima)

Cold infusion requires letting the herbs stand in cold water. Usually more time is required for this than for a hot infusion–at least an hour.

It is also best to let the herbs stand overnight. This method is necessary for delicate and aromatic herbs, particularly those with cooling energy or refrigerant properties. Cold infusion is best for cooling therapy and reducing high Pitta conditions.

Such herbs as hibiscus, jasmine, mint and sandalwood are prepared in this manner. The infusion method is usually best for powders, as they release their properties more quickly than raw herbs. Cold infusion is better for anti-Pitta action; otherwise hot infusion is usually best.

Additionnal methods of herbals

Milk Decoctions

Decoctions can be done with milk as well as water. The classical method was to take one part herbs, eight parts of milk and thirty-two parts water. The mixture was boiled over a low flame until all the water evaporated. For example, one ounce of herbs was used with one cup of milk and four cups of water.

However, it is also true that smaller amounts of water can be used with certain herbs cooked directly in the milk. This simpler, direct milk decoction can be done with powders.

Milk augments the tonic and nutritive effects of herbs, like ashwagandha or shatavari. It possesses demulcent properties and combines well with herbs (e.g. comfrey root or slippery elm), for soothing the mucous membranes.

With cooling effects, it helps to stop bleeding and reduces inflammation. It can also help to harmonize or work as an antidote in the presence of hot, pungent herbs. Milk may be used as a sedative and it can be combined with certain herbs like gotu kola or nutmeg to promote sleep.

Vessels to Use

According to Ayurveda, the best kind of vessel or pot to use for herbal preparations is an earthen pot. Earthenware combines naturally with herbs the same way plants are intrinsically a part of the soil.

Ayurveda is not, however, opposed to the use of certain metallic vessels, if their properties are understood.

To reduce Kapha, herbs can be prepared in a copper pot because copper has a scraping and reducing action. For Pitta conditions, a pot of brass or silver may be used; these metals are cooling. For Vata, iron may be used as it is heavy and grounding. Aluminum should never be used because it will be absorbed in the body as a poison.

Preparing the herbs over a flame, rather than electrical heat, also helps increase their potency and renders them more assimilable to our Agni; wood heat is best.

References

The Significance of Ayurvedic Medicinal Plants

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4296439/

https://www.medicalnewstoday.com/articles/ayurvedic-herbs#ashwagandha

https://www.nhp.gov.in/introduction-and-importance-of-medicinal-plants-and-herbs_mtl

https://www.omicsonline.org/open-access/ayurvedic-plants-in-brain-disorders-the-herbal-hope.php?aid=89160

http://ijaprs.com/index.php/ijapr/article/view/1686