Kadha is a homemade beverage with medicinal properties.
Kadha, a homemade immunity booster, is well-known. Moms and grandmas had been feeding us this coffee-colored decoction called Kadha since the coronavirus was discovered in India, long before the pills and tablets arrived.
While we've all grown up sipping this warm therapeutic liquid, it only became popular in the early 2020s after coronavirus-induced COVID-19 was linked to the common cold. When COVID-19 symptoms were mistaken for a typical cold, our homes reeked of cinnamon, tulsi leaves, ginger, and saunth.
Kadha in excess is harmful.
We haven't stopped drinking our miraculous drink two years into the pandemic. But did you realize that consuming too much kadha might cause major health problems?
"In Kadha, don't mix too many things," advises Yogacharya Dr. Navdeep, Navyoga. He warned that too much Kadha can damage the natural functioning of your kidneys and liver in an interview with public broadcaster DD News. He went on to say that you should consult a doctor and get advice on what substances to take in Kadha and in what amounts, based on your medical situation.
Dr. Navdeep's statement contains the portion that we have all neglected over the last two years, namely, that Kadha as a medical drink must be consumed in a specific manner.
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Ingredients
Ayurvedic medicinal procedures have been practiced in India for thousands of years. The Charak Samhita's Panchvidh Kashyapam states that medicinal plants can be taken in five ways: Swaras (juice), Kwath or Kadha (decoction), Kalka (paste), Hima (herb concoction), and Phant (paste) (herb-infused concoction).
One of the most frequent ways to consume Ayurvedic medicines is through kadha.
Tulsi, Giloy, Haldi, Black Pepper, Ginger, Clove, Lemon, Ashwagandha, Cardamom, and Cinnamon are some of the most frequent components used in Kadha. Oleanolic acid, Ursolic acid, Rosmarinic acid, and Eugenol are all important phytochemicals found in these substances.
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Guidelines
Kadha made with Tulsi (Basil), Dalchini (Cinnamon), Kalimirch (Black pepper), Shunthi (Dry Ginger), and Munakka (Raisin) should only be drunk once or twice a day, according to official guidelines given by the Union Health Ministry in collaboration with famous Vaidyas from throughout the country. It suggests using jaggery instead of refined sugar for flavor.
It also suggests consuming 10 grams of Chyawanprash (equal to 1 tablespoon) first thing in the morning to improve coronavirus immunity.
Kadha's favorable effect in reducing COVID-19 has been established by research studies. According to studies, the phytochemicals found in the Kadha's constituents have a strong affinity for the functional portion of coronavirus proteins such as spike and nucleoproteins. Regular ingestion has been proven in studies to be beneficial.
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