Ayaskriti is a liquid Ayurvedic medicine. It is mainly used in anemia, weight loss therapy, skin diseases etc. It is more commonly used in South Indian Ayurveda practice. It contains iron as an ingredient. The word Ayas in sanskrit means Iron.
12 – 24 ml. one or two times a day, usually advised after food.
Mehashmari vati, Brihnmehantakam gulika, Niruryadi vati, Abhra bhasmam, Loha bhasmam and Svarna bhasmam to suit the ailment.
In diabetes- Avoid sweets like milk and ghee. Sugar is totally taboo. Reduce sour and salty items. For meals use old barley and wheat. Rice is not very good. Rice from fresh paddy is harmful. Do physical exercise in an open place according to strength.
Ayaskriti is used in the Ayurvedic treatment of
Meha – chronic urinary tract disorders, diabetes
Arsha – hemorrhoids
Shwitra – leukoderma
Kushta – skin disorders
Aruchi – anorexia,
Krumi – Intestinal worms
Pandu – anemia
Grahani – malabsorption disorder, IBS
Sthulata – obesity
Purifies the fat and reduces obesity. The precipitates in the urine and other troubles due to diabetes are controlled, if taken daily. also good to prevent formation of abscesses.
Ayaskruti for ascites:
For Kaphaja type of ascites, associated with symptoms – Heaviness, anorexia, cough, cold, indigestion, malaise, numbness, nausea etc, Ayaskriti is administered after Vamana treatment. (Charaka Samhita Chikitsa Sthana 13th chapter).
How long to use?
Based on doctor’s prescription, this medicine can be used for several months.
Safe for kids?
Safe in lower doses for kids above 3 years of age. Accidental over-dosage should be strictly avoided.
Pregnancy and lactation:
Best to avoid during pregnancy. Can be taken during lactation period, after consulting doctor.
Ayaskriti side effects:
Large dose of Ayaskriti, or taking Ayaskriti before food on empty stomach may cause stomach irritation and stomach upset.
Caution: Ayaskriti should always be taken only under medical supervision. Since Ayaskriti contains iron, accidental overdose in children may be fatal.
Its reference is found in Ashtanga hrudaya chikitsasthana 12/28- 31.
Asana (Pterocarpus marsupium) – Heart wood – 960 g
Tinisha (Lagerstroemia speciosa) – Heart wood – 960 g
Bhurja (Betula utilis) – Stem bark – 960 g
Arjuna (Terminalia arjuna) – Stem bark – 960 g
Prakirya – Latakaranja (Caesalpinia crista) – seed – 960 g
Khadira (Acacia catechu) – Heart wood – 960 g
Shvetakhadira – Kadara – Heart wood – 960 g
Bhandi – Shirisha ( Albizia lebbeck) – Stem bark – 960 g
Shimshapa (Dalbergia sissoo) – Heart wood – 960 g
Meshashrungi (Prosopis specigera) – Leaf – 960 g
Peeta chandana, Rakta chandana (Pterocarpus santalinus) – Heart wood – 960 g
Shweta chandana (Santalum album) – Heart wood – 960 g
Tala (Borassus flabellifera) – Flower – 960 g
Palasha (Butea monosperma) – Seed – 960 g
Jongaka – Agaru ( Aquilaria agallocha) – Heart wood – 960 g
Shaka – Heart wood – 960 g
Shaala (Shorea robusta) – Heart wood – 960 g
Kramuka (Arecanut) – Seed – 960 g
Dhava (Anogeissus latifolia) – Stem bark- 960 g
Kalinga – Indrayava (Holarrhena antidysenterica) – seed – 960 g
Chagakarna – Ajakarna (Acacia leucophloea) – Heart wood – 960 g
Ashwakarna (Acacia leucophloea) – Heart wood – 960 g
Water for decoction – 98.304 liters
Boiled and reduced to 24.576 liters
Guda – Jaggery – 9.6 kg
Kshaudra – Honey – 1.536 kg
Vatsaka – Kutaja – Holarrhena antidysenterica – Stem bark – 48 g
Murva (Marsdenia tenacissima) – Root – 48 g
Bharngi (Clerodendron serratum) – Root – 48 g
Katuka (Picrorrhiza kurroa) – Rhizome – 48 g
Black pepper – Fruit – 48 g
Ghunapriya – Ativisha (Aconitum heterophylum) – Root – 48 g
Gandira – Coleus Forskohlii – 48 g
Snuhi (Euphorbia neriifolia) –
Ela – Cardamom – 48 g
Patha (Cyclea peltata) – Root – 48 g
Jeera – Cumin (Cuminum cyminum) – Fruit – 48 g
Katvanga (Orchis mascula) – Stem bark – 48 g
Ajamoda – Ajowan – Fruit – 48 g
Siddharta Mustard – – 48 g
Vacha (Acorus calamus) – Rhizome – 48 g
Hingu – Asa foetida – 48 g
Vidanga (Embelia ribes) – Fruit – 48 g
Long pepper and long pepper root
Pashugandha – Ajagandha – Cleome gynandra / viscosa Linn. / Gynandropsis gynandra Root – 48 g
chavya (Piper retrofractum) – Stem – 48 g
Chitraka (Plumbago zeylanica) – Root – 48 g
Shunti – Ginger – Rhizome – 48 g
Teekshna Loha Patra – Iron leaf – 768 g
Pippali Churna – Long pepper fruit powder – quantity sufficient
Kshaudra – honey – quantity sufficient
Ghrita – Ghee – quantity sufficient
Laksha – Laccifer lacca – resin – quantity sufficient.
Method of manufacturing:
Decoction of Asanadi Gana (first set of herbs) is prepared. Filtered. Jaggery is added to the decoction, Filtered. Honey is added.
Kalka (paste) made of Vatsakadi gana (group of herbs) is prepared, added to the decoction and poured into a pot that is previously smeared with ghee, honey and long pepper powder. The pot is given an outside coating with Laksha. It is placed in a heap of barley.
Thin sheets of Iron are heated to red hot by using Khadira (Acacia catechu) as fuel and dipped into the decoction. This process is repeated several times till the iron is powdered completely and gets mixed with the decoction. The mouth of the pot is sealed air tight till the fermentation completes. After fermentation is completed, the contents are filtered to get Ayaskriti.
Expiry date: 10 years from the date of manufacture.
Storage: Store in a cool place in tightly closed amber coloured bottle, protect from light and moisture.