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Friday, December 31, 2010

Herbal Garden at Primary health Centre

Centre for Traditional Medicine & Research, Chennai has initiated a project on establishing a small herbal demonstration and utility garden at Govt. Primary Health Centre, Madhuramangalam, Kanchipuram district.
Dr.T. Thirunarayanan, Secretary CTMR visited the PHC on 31st Dec 2010 and earmarked the area for creating the garden in consultation with the Siddha Medical officer of the PHC Dr.Shameem.
To commence the new year on a green note, Adatoda a popular cough remedy, Galangal a potent pain killer, Costus popularly called the insulin plant, Andrographis- king of bitter, Cissus quadrangularis -useful in osteoarthrosis, Arrow root used in infantile diarrhoea, Aloe vera, Piper betel were planted. Plants like Cardiospermum, Leucus aspera and many others like Vinca rosea, Phyllanthus amarus grown inside the PHC fence were identified
Dr.Shameem assured to extend full cooperation to maintain the garden and utilise the produce for the benefit of patients visiting the centre

Enhanced nutrition- Siddha way

லதா ஹரிக்ருஷ்ணன், ஜமீன் பல்லாவரம்

பொதுவாகவே ஒல்லியான உடல்வாகு கொண்டவர்கள் புஷ்டியாக ஏதாவது வழிமுறைகள் சித்த வைத்தியத்தில் இருக்கிறதா?

டாக்டர் நாராயணன் :

முதலில் ஒல்லியாக இருப்பவர்கள் குழந்தைகளாக இருந்தாலும் சரி, 20, 25 வயதுடைய இளம் வயதினர்களாக இருந்தாலும் சரி, அவர்களது வயிற்றில் உள்ள பூச்சிகளை அழிக்க, பூச்சி மருந்து கொடுக்க வேண்டும். தேத்ரான் கொட்டை லேகியம் என்ற ஒரு வகை லேகியம் கொடுக்கலாம். தேத்ரான் கொட்டையைச் சாதாரணமாக, தண்ணீரைச் சுத்தப்படுத்த பயன்படுத்துவார்கள். இந்த லேகியத்தைக் குழந்தைகளாக இருந்தால், 1 கிராம் முதல் இரண்டு கிராம் தினமும் உட்கொள்ளலாம், பள்ளிக்குச் செல்லும் குழந்தைகள் தினமும் 2 முதல் 5 கிராம் வீதம் இந்த லேகியத்தைச் சாப்பிடலாம். அதேபோல அஷ்வகந்தி லேகியம், நெல்லிக்கா லேகியம் (ச்யவனப்ராஷ்) சாப்பிடுவதும் நல்ல பலனைத் தரும்."

Sunday, December 19, 2010

Winter care

75 வயதை நெருங்கிய என் தாயாருக்கு, குளிரைத் தாங்கிக் கொள்ள முடியாமல் ரொம்பவும் கஷ்டப்படுகிறார். அவருக்கு எந்த மாதிரியான உணவு வகைகளை இந்தக் குளிர் காலத்தில் சேர்த்துக் கொள்வது நலம் அளிக்கும்?

சித்த மருத்துவர் பத்மப்ரியா :

“இந்தக் குளிர் காலம் என்பது இரவு நீண்ட நேரமும், பகல் என்பது குறைவாகவும் உள்ள ஒரு காலம். அதிகாலையில் பசி எல்லோருக்குமே அதிகமாக இருக்கும். நல்ல சக்தி கொடுக்கக் கூடிய வெல்லம் கலந்த கடலை உருண்டைகள் நமக்குக் குளிரைத் தாங்கிக் கொள்ளக் கூடிய சக்தியைக் கொடுக்கும். சுக்கு, மிளகு சேர்த்து செய்த குழம்பு வகைகள், மற்றும் தூதுவளை, கொள்ளு சேர்த்த சூப் வகைகள் நம் உடம்பில் கபம் ஏறாமல், உடம்புக்குத் தேவையான சூட்டைக் கொடுக்கும். இந்தப் பனிக்காலத்தில், அடிக்கடி ஏற்படக்கூடிய ஒரு தொந்தரவு தொண்டை கட்டுவது. இதைப் போக்க, பத்து மிளகை நெய்யில் வறுத்துப் பொடி செய்து அதைத் தேனில் கலந்து சாப்பிட்டால் மார்கழி பனியை ரசிக்கலாம்.”

Thursday, December 9, 2010

Free AYUSH clinic at Kundhukottai

Attentive patients
Awareness lecture on AYUSH practices
Mr.V. Prabakaran. I.F.S and Mr. Jeyaraman , Panchayat president

CTMR, as a part of its Local health Tradition project, ‘Documentation and Validation of Local health Traditions among tribal and non-tribal population in erstwhile Salem district’ funded by the Dept. of AYUSH. Govt. of India opened a free AYUSH clinic at Kundhukottai village of the Thally block 12 Kms from Anchetty and 36 Kms from Hosur. To mark the inauguration of the free Clinic. A free medical camp was organized on 5th Dec 2010. The camp was inaugurated by Mr.V.Prabakaran. I.F.S, Director of Sericulture, Govt. of Tamilnadu. Dr.T.Thirunarayanan, secretary- CTMR explained that since patients have to travel 12 kms for any medical help this village was chosen for AYUSH intervention, Moreover in spite of being close to forest and availability of plant resources the traditional knowledge has almost disappeared excepting faith healing that is being practiced; this is an ideal location for revitalization of Local health tradition. Mr. M. Jeyaranan, president of the local Panchayat facilitated the camp at Panchayat Union primary school.

377 patients were screened and medical advice and free medicines worth Rs 35,000 was provided to them by a team of seven Siddha physicians About 150 women were screened for anemia and equal number of patients for diabetes and hypertension.

CTMR wishes to acknowledge the following Siddha physicians from Tamilnadu medical services for volunteering their services

Dr. J.Padmanandam – G.H Denkani kottai
Dr. R.Asokan - GPHC, Thally
Dr. R.Sudha – Govt. Siddha Medical College, Chennai
Dr. Vijayalakshmi –GPHC Bagalur
Dr. Sugumaran – G.H Hosur

Team from CTMR

Dr. T.Thirunarayanan
Dr. S. Rajkumar

Team also records its appreciation for conducting blood tests.

Ms. Lakshmi – VHN – Jujuvadi
Ms. Prema – VHN –Kundhukottai

The Following Traditional healers took part in the camp, helped the physicians by explaining the drug dose, lifestyle modification to the patients as well as in dispensing.

Mr. Kempay ramaiah – Urigam
Mr. Somasekar – Palacode
Mr. Basawaraj – Kottaiyur
Mr. Santhanakrishnan – Mookantapalli
Mr. Kandasamy – Hosur
Mr. Ramnarayanan- Mechari

About 100 medicinal plant saplings were distributed to the interested persons by Mr.Naidu, a private nursery owner.

The free clinic will be run by CTMR and a Traditional healer will visit the clinic and provide primary health care and refer patients for further treatment if required to G.H Denkanikottai.

Sunday, December 5, 2010

Dr. K.R.Venkatasubban commemorative lecture

On 3rd Dec 2010. Vd.S.Usman ali, Director of CTMR delivered the Dr. K.R.Venkatasubban commemorative lecture at Madras Christian College. The birth centuary of the great botonist and teacher was the occasion. Vd.S.Usman ali recalled the contributions of Dr.KRV, his research leadership and teaching qualities. He nostalgically displayed a commendation letter issued by the Prof. to him and also recalled Dr. KRV's associates Dr.B.GL.Swamy and Dr. K. Subramanian.
Areas of work of Dr.KRV were
Ø Cytology and chromosome morphology
Ø Extention to Cytotaxonomy and Phylogeny
Ø Phyletic scheme

He Concentrated on
Ø Scitaminaeae
Ø Bignoniaceae
Ø Palmae
Ø Droseraceae
Ø Compositae
1944-1968 at MCC
Ø Head Botany
Ø Curator
Ø I came to know Dr.K.R.V during 1954-55
Ø Became his student from 1956-62
Ø Dr.K.R.V. taught PUC in 1956
Ø Dominated on the black board
Ø Dr. Joshua taught PUC
Ø Practical record work!
Ø No carry to room

Ø He enriched collections to start M.Sc course from 1957.
Ø He cycled with me and Bhatt.
Ø Tambaram-Pallavaram- Vandaloor
Ø Tiruporur- Kovalam-Mahabalipuram

Ø Tours to Krusadi, Ooty, Tenmalai
Ø Moses
Ø Ramdoss.

Ø After 1946-47 his papers did not appear-Reasons!
Ø Paucity of funds, time, People?
What He taught us?
Ø Botany?
Ø English?
Ø Painting?
Painting- The Tropical rain forest- Biometrics

Ø Dr. K.R. Venkatasubban
Ø The human being!
Ø Working machine
Ø No waste- No nonsense- PLAN& DO
Ø Every inch a gentleman!

Ø To everyone- everybody

Concept of food in Siddha Tradition & Patients response
Siddha Physician
Centre for Traditional Medicine & Research
Food in Siddha TraditionFood and action of individuals are defined by Indian traditional medicine as mostly responsible for health.
Equilibrium of the tōsam –Vātam-Pītam-Kapam- is maintained by balanced foods, which are made up of six tastes, taken in an appropriate proportion.
Ø Food influences both the mind and the physical body and consequently models individuals’ character and wellbeing.
Impact of change
Ø Relying on these concepts, Siddha practitioners give a special attention on food prescription for treating their patients.
Ø This aspect is particularly relevant to correct change of diet which shifts from traditional food and food habits to high-energy foods.
Ø Due to this change, people are more prone to develop food-related pathology such as diabetes, obesity, cardiovascular disorders and micronutrients deficiencies.
Calorific value Vs Minor Plant constituents
Ø The diet is not determined only by the calorific value of the food or the composition of carbohydrate, protein, fat, presence of vitamins and mineral as done by conventional dieticians.
Ø The minor plant constituents- phytochemical substance which often contribute for the colour, taste, flavour of the food ingredient has a major role in health.
Ø The taste and aroma often suggest the predominant bootha (Gross element) and tosam that the food ingredient nourish or suppress, and consequently has a significant role in bringing back the deranged tosam to the equilibrium.
Food and Mind
Ø Siddha medicine attributes altered metabolism of food that turns toxic as a key factor for disease causation.
Ø Since mind plays a very significant role in many of the diseases like stress, diabetes, hypertension, dermatological diseases, primary food prescriptions are the satvic food which form the base of the food pyramid.
Food Classification
Ø Satvic foods have a mild sweet taste which includes Juicy and pulpy fruits, leafy green vegetables, milk, buttermilk, cow’s clarified butter, which gets easily assimilated into the system at the same time ensure elimination of the waste
Ø Rajasic foods consist of hot, spicy, pungent ingredients and wholesome grains which provide energy.
Ø Tamasic foods are fat rich substances, with astringent, sour taste, including alcohol, non vegetarian, stale food, highly refined and polished ingredients and ones that leads to constipation.

Fish, Fisherman & Skin disease
Ø ”Even in skin diseases, they don’t want to avoid fish”.
Ø Despite the fact that they eat fish, their skin problem is less than in other areas.
Ø So, “though we generally believe that you should avoid fish when having skin problem, here we see that no generalization should be made.
Ø If you look critically at diseases that occur in different geographical zones, they also vary. So it is not correct to generalize diet restriction based on Siddha medicine.

Is Generalization possible
Ø Generalization, as far as diet restriction is concerned, may not apply to Siddha .
Ø Like treatment, dietary recommendation should be individualistic, with a broader understanding
Ø Choice of diet recommendation should be based according to geographical zones, as well as on food habits, age, morphology of patients, temperament (Vātam-Pītam-Kapam) and seasons
Do patients follow
Ø The patients are “very resistant, unable to follow diet advices”.
Ø This is because of their regular habits and the availability of food items.
Ø Most of the time, initial resistance occurs because the practitioner does not offer alternatives, or that the suggested alternative is not affordable or available or palatable

Resistance and choice
Ø Instead of restricting the patient, forbid food items, make the patient aware of the other food items he can eat instead. “Give choice and make that choice affordable, available.”
Ø To a diabetic patient, list all the other food items that patient can eat which will not be harmful : “The moment you list them up, they realize yes I can take this or that. But if you only restrict, nobody is going to come to you”.
Ø Though people initially don’t bother or try to resist to diet advise, once their problem becomes intense and severe, they are willing to do whatever the physician says.
Ø But, if they had started adapting their diet in the beginning, that situation would not have become so worse. If the problem is intense and severe, there is no resistance from the patient to the diet advise that you suggest.”
Special food and availability
Ø Organic food is one and a half times costlier than commercial food but is good.
Ø We are recommending minor millets but the cultivation of it has become so low that its availability has become less and the cost of it has gone up.
Ø What was available to the villagers in the backyard, they now have to buy it at large cost.
Ø Rare items should not be suggested, but it choice should be given in what is available in the shop next to them.

Ready to eat
Ø Nowadays, people want everything in ready made pack.
Ø For example if physician ask them to take [Cissus quadrangularis], they will tell him ‘ sir if it’s available in powder which I can add to food and eat, I will take it. But don’t ask me to go and hunt for it, process it, make it into a powder, keep it ready and use
Ø People’s acceptance of this kind of product will be better if it is ready to use. However best possible effort should be made to increase shelf-life, palatability using natural ingredients.
Ø It as much a problem of time as of availability, laziness and mind set of the people.
Ø There is no point in blaming the patient, the importance of the diet change, or the lifestyle modification should be told to them in such a palatable way so that it stimulates them to follow that
Product forms
Ø Herbal teas (Kasayam)
Ø Soups (Rasam)
Ø Herbal water
Ø Herbal beverages (Amla drink- Aloe drink)
Ø Squash/Syrups (Panagam/Manapaagu)
Ø Herbal powders
Ø Chutneys
Ø Porridge (Kanjee)
Ø Fruit preserves (Thaenooral)
Stable food
Ø Though cereals particularly rice is the stable food, Siddha practitioners recommend parboiled and hand pound unpolished rice particularly of the traditional variety like Mani samba, Seeraka samba, Karunkuruvai.
Ø This is often taken along with minor millets like ragi, finger millet etc and pulses
Food for different period of the day –Breakfast
Ø The breakfast time being the period of Vātam, the porridge is best suited form
Ø Porridge made with rice and dry ginger helps in indigestion, anorexia, Vātam associated with pitham. Porridge of Yavam – barley is helpful in diabetes, Porridge made with puffed rice and milk helps in burning micturation. Porridge made with rice and horse gram improves physical stamina and in renal diseases.
Ø Minor millets cooked with buttermilk and spices are a typical lunch for physical labour as lunch time is the time of predominance of pitham.
Ø Food of hand pound rice with plenty of baked vegetables particularly the tender ones of country beans, cluster beans, beans, leafy vegetables, bottle gourd, bitter gourd, white pumpkin, drumstick etc. banana stem, flower and tender banana are good. Tubers excepting yam is best avoided,
Ø Raw papaya is good in removing renal calculi, large quantity of butter milk is ideal.
Ø The rice when taken should preferably of the following type, Lemon rice,Goose berry rice, Coriander rice , Curry leaf, Mint rice, Sesame seed rice,Jeera rice

Snack food
Ø The snack foods generally are the ones with are either cooked and garnished sprouts of different pulses, roasted nuts, snack balls made with palm jaggery with of puffed rice or Sesame seeds or green gram flour or groundnut.
Ø Fibrous fruits like fig, Guvava, papaya, preserves of Amla, Pomegranate etc.