Natural Remedies for Jaundice – Part 2
Jaundice or Icterus
Maka (Bringaraj) and Bhui amalak i(Nela nelli) in equal quantities – mix 1tsp.in cow’s milk and drink twice a day.
Immerse 15 seedless Raisins in 20g.of Grape Vinegar at night. Keep it there till the next morning when it should
be given, adding a little Salt and Pepper.
Lemon is the most beneficial and effective fruit for all disorders of Liver. The patient should be given 20g. of Lemon juice with water several times a day.
Yellow flowered plants are good for Jaundice.(e.g. Maka – Bhringaraj).
Whey is a good remedy for Jaundice.
Take white Onion, 2 tsp. sugar and a pinch of Turmeric powder. Mix. Eat it in the mornings and evenings.
Brahmi (Centella Asiatica) is very beneficial.
Cow’s milk (preferably after removing the fat), buttermilk, milk and rice, sweet fruit juices, watermelon, carrot and
raw tomatoes will do good.
Lettuce can be boiled in water and eaten or dried and powdered and eaten with jaggary.
Remove the akin and the inner soft portion s of White Pumpkin. Cut the fleshy portions into pieces and cook. Extract juice. Drink an ounce or two daily with crystal sugar. It increases the flow of urine and reduces jaundice.
Boil in milk a few dry Dates or Raisins and drink it to replenish the lack of iron contents in the body.
Extract Bittergourd juice. Take a cup daily.
Hibiscus flowers, Neem leaves, Bhui Amalaki leaves and white Radish should be made into a decoction (concentrated
to half the volume) to relieve even acute cases of Jaundice.
As a Liver tonic, a vegetable curry made of the leaves and stems of Amruthaballi (Gulvel in Hindi) should be included
Ashwagandha is Hepato protective and Nephro protective.
White Radish juice can be given with a tsp. of Honey twice a day to control the infection.
The decoction of Sandalwood should be taken from time to time as a coolant and to flush out toxins.
Grind Thumbhai (Leucas Aspera) and apply on head. Also eat with buttermilk for 3 days.
RESISTANCE AFTER CURING JAUNDICE
Fry the berries of Makoi (Ganike soppu in Kannada; Makoi in Hindi) in ghee and mix with rice and eat at the beginning
of every meal.