Consultation
Metabolic Syndrome
Metabolic syndrome is a multi-factorial disease, frequently associated with a cluster of pathologies including obesity, hypertriglyceridemia, impaired glucose tolerance, and insulin resistance, collectively referred to as the metabolic syndrome (formerly known as syndrome X and insulin resistance syndrome). It is present in 25–50% of the United States population .There has been a heightened awareness of the metabolic syndrome and a subsequent increase in clinical attention directed towards prevention, because of its sturdy association with premature morbidity and mortality. In particular, these risk factors predispose the individual to greater risk for developing cardiovascular disease and Type 2 diabetes. The absolutely developed metabolic syndrome without complications may be compared with Apathyanimittaja prameha and sophisticated stage of metabolic syndrome may be compared with Updrava of Avaran. Ayurveda treatment of metabolic syndrome depends on its various stages.
In Ayurveda, Agni has been described to have a pivot role in human body, especially in all metabolic processes. Mandaaagni (poor digestion/metabolism) is mainly caused by vitiated kapha dosha and it has been told to be the root cause of almost all diseases. Among the sapta dhatus (seven body tissue), meda dhatu simulates with fat or adipose tissue.
Diet plays an important part for the development of metabolic syndrome. Improper dietary habits particularly over consumption, excessive heavy diet, excessive meat and fish, sugarcanes preparations, milk and its preparations increase the kapha dosha in body. Therefore, this kapha dosha produce excess tissue, mucous, fat and that helps to retain the fluid in body. Excess kapha dosha additionally causes the accumulation of fat those effects on elevated cholesterol and triglycerides level in blood. The imbalance kapha dosha also slows down the metabolic power as a result disturbs in metabolism and ultimately leads to weight gain. So Ayurveda considers the diet as medicine and is classified according to their taste, habitat and pattern of metabolism. As the metabolic rate is varies in different individuals so suitable selection of diet is very important for blanching state of human. According to Ayurveda the human body is dominated by three elementary lifeforces; these are called biological humors of human body. The three humors are Vata, Pitta and Kapha. These are often translated as “wind”, “bile” and “phlegm”. Vata is additionally often known the biological air-humor, pitta the biological fire-humor and kapha the biological water-humor. These all three humors manifest in the body by maintaining and controlling the chemical, hormonal and electrical functions of the human body. The rasa or taste of diet depends on the predominance of particular humor for keeping the body free from diseases.
The eight factors like prakrti (qualitative characteristics of diet) karana (processing of diet), samyoga (combination of diet), rashi (quantity of diet), desha (habitat of diet), kala (time as per age, season and condition), upayoga samstha (variable edibleness of various diet) upayokta (the one who takes the diet) ought to be thought about before taking the food. Because it facilitates the proper digestion, assimilation and nourishment to the body. Ayurveda suggests taking balanced food that contains six sorts tastes like sweet, sour, saline, pungent, bitter and astringent. Ayurveda additionally mentioned some theories throughout taking of food. Food ought to soak up hungry state and regular intervals. The speed of taking should not so fast and quantity of diet ought to be sufficient and that depends on the biological process of individuals. Having water in between food is advisable, instead of before or after food. At the end of diet, should take sweet food including milk, ghee, rice, wheat and other grains and legumes, as well as sweet fruits, dates, honey, jaggery and sugar for balancing the pitta because pitta is responsible for digestion in human body. Furthermore, sweet taste nourishes and invigorates the mind, relieves hunger and thirst, increases tissues and improves the immune system.
In Ayurveda, Agni has been described to have a pivot role in human body, especially in all metabolic processes. Mandaaagni (poor digestion/metabolism) is mainly caused by vitiated kapha dosha and it has been told to be the root cause of almost all diseases. Among the sapta dhatus (seven body tissue), meda dhatu simulates with fat or adipose tissue.
Diet plays an important part for the development of metabolic syndrome. Improper dietary habits particularly over consumption, excessive heavy diet, excessive meat and fish, sugarcanes preparations, milk and its preparations increase the kapha dosha in body. Therefore, this kapha dosha produce excess tissue, mucous, fat and that helps to retain the fluid in body. Excess kapha dosha additionally causes the accumulation of fat those effects on elevated cholesterol and triglycerides level in blood. The imbalance kapha dosha also slows down the metabolic power as a result disturbs in metabolism and ultimately leads to weight gain. So Ayurveda considers the diet as medicine and is classified according to their taste, habitat and pattern of metabolism. As the metabolic rate is varies in different individuals so suitable selection of diet is very important for blanching state of human. According to Ayurveda the human body is dominated by three elementary lifeforces; these are called biological humors of human body. The three humors are Vata, Pitta and Kapha. These are often translated as “wind”, “bile” and “phlegm”. Vata is additionally often known the biological air-humor, pitta the biological fire-humor and kapha the biological water-humor. These all three humors manifest in the body by maintaining and controlling the chemical, hormonal and electrical functions of the human body. The rasa or taste of diet depends on the predominance of particular humor for keeping the body free from diseases.
The eight factors like prakrti (qualitative characteristics of diet) karana (processing of diet), samyoga (combination of diet), rashi (quantity of diet), desha (habitat of diet), kala (time as per age, season and condition), upayoga samstha (variable edibleness of various diet) upayokta (the one who takes the diet) ought to be thought about before taking the food. Because it facilitates the proper digestion, assimilation and nourishment to the body. Ayurveda suggests taking balanced food that contains six sorts tastes like sweet, sour, saline, pungent, bitter and astringent. Ayurveda additionally mentioned some theories throughout taking of food. Food ought to soak up hungry state and regular intervals. The speed of taking should not so fast and quantity of diet ought to be sufficient and that depends on the biological process of individuals. Having water in between food is advisable, instead of before or after food. At the end of diet, should take sweet food including milk, ghee, rice, wheat and other grains and legumes, as well as sweet fruits, dates, honey, jaggery and sugar for balancing the pitta because pitta is responsible for digestion in human body. Furthermore, sweet taste nourishes and invigorates the mind, relieves hunger and thirst, increases tissues and improves the immune system.