Brihat Chagaladya Ghrita is an Ayurvedic medicine in ghee form. It is used in the treatment of all types of Vata disorders involving emaciation, lack of strength, pain, stiffness etc. It contains non veg ingredient.
Brihat Chagaladya Ghrita uses:
- It is useful in all Vata disorders, epilepsy, psychosis, paralysis, bloating, earache, headache, loss of hearing, sciatica, excessive belching, colic pain of abdomen, spinal problems, difficulty in urination, bleeding disorders, hemorrhoids, intermittent fever, gout, chronic fever, poisoning, skin diseases, inflammation, stiffness, excessive alcoholism, lumbar and cervical spondylosis, all types of arthritis, tremors, oligospermia, menorhagia, emaciation, weight loss.
- It is an anti aging medicine, improves digestion power, strength and immunity.
- It also acts as natural aphrodisiac.
Effect on Tridosha – Balances Vata and Pitta
Bruhat Chagaladi Ghrita Dosage:
3 – 5 ml, once or twice a day before or after food or as directed by Ayurvedic doctor. It is also used in higher doses in Panchakarma treatment.
Meals must be taken in goat’s milk and mutton soup as far as possible. salt and chillies must be reduced and strain avoided. Also to be avoided are exposure to sun and heat and mist, day time sleep, wakeful nights and sex. Bathe in warm water and live in a clean well-ventilated room. Even for small doses observe the rules of light pathya.
How long to take?
This medicine can be safely taken for a period of upto 2-4 months.
Brihat Chagaladi Ghrit Side Effects:
Self medication with this medicine is strictly not recommended. Take this only under strict medical supervision.
Take this medicine in precise dose and for limited period of time, as advised by doctor.
Diabetic, hypertensive patients, cardiac patients, obese people, pregnant ladies, lactating mothers and children should take this medicine strictly under medical supervision.
Over-dosage may cause indigestion and diarrhoea.
Keep out of reach and sight of children. Store in a dry cool place.
Brihat Chagayaldya Ghritha ingredients and how to make?
Chagamamsa – Goat meat – 4.8 kg
480 g of each of
Bilva – Bael (root) – Aegle marmelos
Shyonaka – Oroxylum indicum
Gambhari – Coomb Teak (root) – Gmelina arborea
Patala – Trumpet (root) – Stereospermum suaveolens
Agnimantha – Premna corymbosa (Burm.f) Merr
Shalaparni – Desmodium gangeticum
Brihati – Indian Nightshade (root) – Solanum indicum
Kantakari – Yellow berried nightshade (whole plant) – Solanum xanthcarpum
Gokshura – Small caltrops (whole plant) – Tribulus terrestris Linn.
Ashwagandha – Winter cherry/ Indian Ginseng (root) – Withania somnifera (L.) Dunal.
Vatyalaka – Country mallow (root) – Sida cordifolia
Ghrita – 4.8 kg
Water for decoction – 24.578 liters, boiled and reduced to 6.144 liters
Ksheera – Cow milk – 3.072 liters
Swarasa of Shatavari – Juice extract of Asparagus racemosus root – 3.072 liters
24 g fine powder of each of
Jivanti – Leptadenia reticulata
Madhuka – Licorice – Glycyrrhiza glabra
Draksha – Raisin – Vitis vinifera
Kakoli – Fritillaria roylei
Ksheera Kakoli – Roscoea purpurea
Utpala – Nymphaea stellata
Musta – Nut grass (root) – Cyperus rotundus
Chandana – Sandalwood – Santalum album
Rasna – Pluchea lanceolata / Vanda roxburghi
Mudgaparni – Green gram – Phaseolus trilobus
Mashaparni – Teramnus labialis / Vigna radiata
Sariva – Indian Sarsaparila – Hemidesmus indicus
Meda – Litsea monopetala
Musta – Nut grass (root) – Cyperus rotundus
Mahameda – Polygonatum verticillatum (Linn.)
Jivaka – Malaxis acuminata
Rishabhaka – Manilkara hexandra (Roxb.) Dubard / Mimusoops hexandra Roxb.
Shati – Curcuma zeodaria / Hedychium spicatum
Darvi – Tree Turmeric (stem) – Berberis aristata
Priyangu – Callicarpa macrophylla
Haritaki – Chebulic Myrobalan fruit rind – Terminalia chebula
Vibhitaki – Belliric Myrobalan fruit rind – Terminalia bellirica
Amalaki – Indian gooseberry fruit – Emblica officinalis Gaertn.
Nata – Indian valerian (root) – Valeriana wallichi
Talisa Patra – leaves of Abies webbiana
Patra – Cinnamomum tamala
Ela – Cardamom – Elettaria cardamomum
Padmaka – Wild Himalayan Cherry – Prunus cerasoides
Vari – Asparagus racemosus root
Nagakeshara – Mesua ferrea
Jatipushpa – Jasminum sambac
Dhanyaka – Coriander – Coriandrum sativum
Manjishta – Indian Madder (root) – Rubia cordifolia
Daru – Himalayan cedar (bark) – Cedrus deodara
Dadima – Pomegranate – Punica granatum
Renuka – Vitex agnus-castus
Elavaluka – Prunus cerasus
Vidanga – False black pepper – Embelia ribes
Jiraka – Cumin – Cuminum cyminum
Sharkara – sugar – 768 g
Reference: Bhaishajya Ratnavali Vatavyadhi Adhikara 436 – 461
Shelf life: Two years from the date of manufacturing. If you have opened the seal of the container, better to finish the medicine within 2 – 3 months.