What is Dyspepsia?
Dyspepsia is known as Agnimandya in Ayurveda. Dyspepsia is a condition which is associated with indigestion of foods. There are many causes of dyspepsia, such as GERD, IBS, stomach ulcers, etc. As per Ayurvedic tips, it generally happens due to the lower presence of Jatharagni (digestive juices). Among the 13 types of Agni, Jatharagni is the most important; therefore, dyspepsia should be adequately treated to prevent disease and disorder progress.
Symptoms of dyspepsia
There are many symptoms and signs of dyspepsia. Some of the critical symptoms are given below.
- Loss of appetite
- Loss of taste
- Sour eructation
- Stomach heaviness
Causes of dyspepsia
- GERD(Gastroesophageal Reflux Disease)
- IBS (Irritable Bowel Syndrome)
- Stress and Anxiety
- Excessive intake of beverages
- Peptic and stomach ulcer
- Excessive eating
- Hurriedly eating
Ayurveda treatments for dyspepsia
- Dried ginger: The powder of dried ginger (2g) should be taken twice a day with warm water to relieve the condition.
- Ginger: The mix of ginger (5g), salt, or jaggery (a small amount) can be taken twice a day before a meal to subsidise the impact of dyspepsia or acid indigestion.
- Chebulic myrobalan powder: 3 grams may be taken twice daily with salt before meals. It is helpful to give relief from indigestion.
- Lemon juice: Lemon juice is beneficial in curing indigestion. Method: Take about 15-20 ml of lemon juice thrice daily after breakfast, lunch, and dinner.
- Black pepper and lemon: Take 1 gram each of black pepper and salt. Could you heat the mixture on the lemon over the cinder? Such juice may be taken twice or thrice a day with a meal.
- Long pepper and lemon: 1 gram each of long pepper and salt may be taken along with lemon juice two times a day with a meal.
- Fennel and lime water: Soaked 25 grams of fennel in 350 ml for 3 hours. Strain by pressing and mixing lime water and lime juice. Now, divide it into three parts. The first part may be taken after the meal, while the remaining two may be taken after short intervals.
- Chebulic myrobalan and dried ginger: Take equal parts of the fruit rind of Chebulic myrobalan and dried ginger and rock salt into powder form and one-third of its weight of jaggery. This is to be taken in a 1 to 3-gram dose with warm water once a day before the first meal.
- Lavanbhaskar curna: 1 to 3 grams may be taken with warm water or lemon juice twice daily before meal.
- Hingvastaka current: 1 to 3 grams may be taken with warm water or lemon juice before a meal.
Natural tips for dyspepsia
Here, I give you some simple natural tips to control and prevent dyspepsia, indigestion, and stomach ulcers.
- Avoid spicy, oily, fast, and junk foods.
- Take a light meal and give more time to chew. As per yogic philosophy, once you put food into your mouth, it should be chewed about 37 times.
- Try taking your dinner early and having a minimum gap of two to three hours between meals.
- Skip beverages, smoking, and alcoholism.