Nityananda Rasa is an Ayurvedic medicine in tablet form, used in treatment of gout, piles, lymphadenitis, tumors, elephantiasis, etc. This medicine contains heavy metal ingredients, hence should only be taken under strict medical supervision. This medicine is most commonly used in north Indian Ayurvedic practice.
Nityananda Rasa Uses:
It is used in the Ayurvedic treatment of gout, elephantiasis, tumors, obesity, lymphadenitis, diseases of blood, fatty tissue, muscle tissue, helminthiasis, hemorrhoids, etc.
It has potential in the treatment of cancers and lipoma.
Effect on Tridosha - Balances Vata, Pitta and Kapha
Nityanand Ras dosage:
250 – 500 mg once or twice a day, before or after food or as directed by Ayurvedic doctor. It is advised along with cold water.
How long to use: It is administered for a period of one month.
Nityanand Ras side effects:
Self medication with this medicine may prove to be dangerous, since it contains heavy metal ingredient.
Take this medicine in precise dose and for limited period of time, as advised by doctor.
Over-dosage may cause sever poisonous effect.
It is best avoided in pregnancy, lactation and in children.
Keep out of reach and sight of children. Store in a dry cool place.
Nityanand Ras ingredients, how to make:
10 g fine powder of each of
Hingulottha Shuddha Parada – Herbal purified Mercury
Shuddha Gandhaka – Herbal purified Sulphur
Tamra Bhasma – Bhasma prepared from Copper
Kamsya Bhasma – Bhasma (Calx) prepared from Bronze
Vanga Bhasma – Tin Calx
Shuddha Haratala – Purified and processed Orpiment (Arsenic tri sulphide)
Shuddha Tuttha – Purified Copper Sulphate
Shankha Bhasma – Bhasma of Conch Shell
Vidari – Pueraria tuberosa
Shunti – Ginger Rhizome – Zingiber officinalis
Maricha – Black pepper – Piper nigrum
Pippali – Long pepper fruit – Piper longum
Haritaki – Chebulic Myrobalan fruit rind – Terminalia chebula
Vibhitaki – Belliric Myrobalan fruit rind – Terminalia bellirica
Amalaki – Indian gooseberry fruit – Emblica officinalis Gaertn.
Loha Bhasma – Bhasma prepared from Iron
Vidanga – False black pepper – Embelia ribes
Vida Lavana – Vida salt
Samudra Lavana – Common salt
Saindhava Lavana – Black salt
Sauvarchala Lavana – Sochal salt
Chavya – Java Long Pepper – Piper chaba
Pippalimoola – Long pepper root – Piper longum
Hapusha – Juniperus communis
Vacha – Acorus calamus
Patha – Cyclea peltata
Devadaru – Himalayan cedar (bark) – Cedrus deodara
Ela – Cardamom – Elettaria cardamomum
Vriddhadaru – Argyrea speciosa
Trivrit – Operculina turpethum
Chitraka – Lead Wort (root) – Plumbago zeylanica
Danti – Baliospermum montanum
Shati – Curcuma zeodaria / Hedychium spicatum
Water decoction of Haritaki – Chebulic Myrobalan fruit rind – Terminalia chebula – quantity sufficient for grinding
Reference: Bhaishajya Ratnavali Shlipada Rogadhikara 33 – 41