Daily Yoga For HYpercholestrolemia and triglyceredemia
Sit in Vajrasana and do
Pranayama preferably Anuloma Viloma Pranayama, Basthrika, Kapal Bathi.
other asanas : Surya Namaskara.
also go for a walk for atleast 2 Kms.
drink a glass of water every hour
avoid Non Vegetarian food.
Enjoy Life
Monday, July 25, 2011
Natural Remedy to fight Cholestrol
Hypercholestrolemia can be a killer disease if not recognized and controlled.
various drugs available to lower cholesterol comes with mild to severe side effects.
Here is a simple home remedy, which if taken daily for 2 months, will reduce your cholestrol and triglyceride levels to normal limits.( This is GUARANTEED )
Try this from Today
Take a handful of Curry leaves ( Helichrysum italicum ), and a small clove of raw garlic, put this into a large glass of buttermilk and grind in a mixer grinder. drink the whole glass fresh.
daily prepare and take this remedy for atleast 2 months, and keep a watch on your cholestrol and triglycerides, if you are already on drugs , once your cholestrol levels become normal, stop the drugs gradually on advice of your physician.
to now what is curry leaf and more details abt the plant.... refer Wikepedia as below.
The small flowers are white and fragrant. 
Ripe and unripe fruits 
various drugs available to lower cholesterol comes with mild to severe side effects.
Here is a simple home remedy, which if taken daily for 2 months, will reduce your cholestrol and triglyceride levels to normal limits.( This is GUARANTEED )
Try this from Today
Take a handful of Curry leaves ( Helichrysum italicum ), and a small clove of raw garlic, put this into a large glass of buttermilk and grind in a mixer grinder. drink the whole glass fresh.
daily prepare and take this remedy for atleast 2 months, and keep a watch on your cholestrol and triglycerides, if you are already on drugs , once your cholestrol levels become normal, stop the drugs gradually on advice of your physician.
to now what is curry leaf and more details abt the plant.... refer Wikepedia as below.
This article is about Murraya koenigii, an aromatic leaf often used in Indian cuisine. For Curry Plant, see Helichrysum italicum. For the dish or sauce, see Curry.
| Curry Tree | |
|---|---|
 | |
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Rosids |
| Order: | Sapindales |
| Family: | Rutaceae |
| Genus: | Murraya |
| Species: | M. koenigii |
| Binomial name | |
| Murraya koenigii (L.) Sprengel[1] | |
The curry tree (Sinhala: කරපිංචා, Tamil:கறி (curry)வேப்பிலை, Kannada:ಕರಿಬೇವು Telugu:కరివేపాకు Malayalam: കറിവേപ്പില Gujarati: મીઠો લીમડો) (Murraya koenigii; syn. Bergera koenigii, Chalcas koenigii) is a tropical to sub-tropical tree in the family Rutaceae, which is native to India. The name itself in Tamil is pronounced as 'kariveppilai' ( kari-curry, veppu- neem and ilai-leaf ) which is the literal translation of curry leaves. The Tamil name means "leaf that is used to make curry" and it is present in almost all the dishes of Tamil nadu (a state in south India) in addition to coriander leaves. Often used in curries, the leaves generally go by the name "curry leaves", though they are also called "sweet neem leaves." The Kannada name means "black neem", since the appearance of the leaves is similar to the unrelated bitter neem tree. Same way in Gujarati it is known as "limdo" or "meetho leemdo" (means Sweet neem).
Contents[hide] |
[edit] Description
It is a small tree, growing 4-6 m tall, with a trunk up to 40cm diameter. The leaves are pinnate, with 11-21 leaflets, each leaflet 2-4 cm long and 1-2 cm broad. They are highly aromatic. The flowers are small, white, and fragrant. The small black shiny berries are edible, but their seeds are poisonous.
The species name commemorates the botanist Johann König.
[edit] Uses
The leaves are highly valued as seasoning in southern and west-coast Indian cooking, and Sri Lankan cooking, much like bay leaves, and especially in curries, usually fried along with the chopped onion in the first stage of the preparation. They are also used to make thoran, vada, rasam and kadhi. In their fresh form, they have a short shelf life, and they don't keep well in the refrigerator. They are also available dried, though the aroma is largely inferior.
The leaves of Murraya koenigii are also used as a herb in Ayurvedic medicine. Their properties include much value as an anti-diabetic,[2] antioxidant,[3] antimicrobial, anti-inflammatory, hepatoprotective, anti-hypercholesterolemic etc. Curry leaves are also known to be good for hair, for keeping it healthy and long. They also contain iron.
Although most commonly used in curries, leaves from the curry tree can be used in many other dishes to add spice.
[edit] Propagation
Seeds must be ripe and fresh to plant; dried or shriveled fruits are not viable. Plant either the whole fruit (or remove the pulp) in potting mix and keep moist but not wet.
[edit] See also
[edit] References
- ^ "Murraya koenigii information from NPGS/GRIN". www.ars-grin.gov. http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?24703. Retrieved 2008-03-11.
- ^ Arulselvan P, Senthilkumar GP, Sathish Kumar D, Subramanian S (Oct 2006). "Anti-diabetic effect of Murraya koenigii leaves on streptozotocin induced diabetic rats". Pharmazie 61 (10): 874–7. PMID 17069429.
- ^ Arulselvan P, Subramanian SP (Jan 2007). "Beneficial effects of Murraya koenigii leaves on antioxidant defense system and ultra structural changes of pancreatic beta-cells in experimental diabetes in rats". Chem Biol Interact. 165 (2): 155–64. doi:10.1016/j.cbi.2006.10.014. PMID 17188670. http://linkinghub.elsevier.com/retrieve/pii/S0009-2797(06)00342-5.
[edit] External links
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