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Dr Prathibha CK
                   MD Panchakarma, PhD Scholar
Associate Professor
Department of Panchakarma
Amrita School of Ayurveda




                Presented at
                GAM Puri
                on 29th Dec 2012
 Introduction
 Ksheera Basti from Classics
 Indications
 Discussion
 Problems & practice
 Related Ksheera basti
 Conclusion



                                2
   Route of drug administration
   Vatahara
   2 Types
   Time of administration
   Effect
   Ardha Chikitsa

                                   3
   Pancha Prasruthika Basti
         1 Prasrutha = 2 Pala (100 ml)
   Ingradients
        Ksheera -2 Prasrutha
        Madhu- 1 Prasrutha
        Taila- 1 Parasrutha
        Ghruta- 1 Prasruta
        Saindhava




                                         4
General
      Sukumara
      Ksheena by Vamanadi Karma
      Ksheena by work
      Vatahara
      Bala Varna kara
Specific
            Vata Rakta
            Asthivaha Sroto Vikara

                                     5
 Shamana effect
 Mrudu basti
 Defferent Sneha, Ksheerapaka
 Continuous ussage
 Anuvasanarha
 Avirechyo shishu …….
 Practically- RA,OA,SLE,LBA,Gout




                                    6
   Guduchi
   Amruthottara
   Manjista
   Erandamoola
   Mustha
   Dashamoola        Avapa???
   Shalmali
   Balamoola etc
   2p Kash+1p Milk


                                 7
 Mrudu & low dose
 Prathyasthapana
 Quantity can be changed acc to yukthi
 Mixing- addition of Lavana
 Using Mixer for mixing – Savata Basti
 No Kalka
 Administration- Enema can / Basti
  Yanthra

                                          8
Ingradients
 Guda – ½ pala
 Amlika – 1 Pala
 Saindhava – 1 Karsha
 Paya – 1 Kudava
 Sneha
Indication- Kati Prusta Shula,
  urusthambha, Grudrasi, janu
  Sankocha, Vishama Jwara , Klaibya

                                      9
 Musthadi Ksheerapaka – 400ml
 Honey -200ml
 Ghrita+ Taila – 200ml
 Kalka – 30grams
 Saindhava -10g
 Mamsarasa – 100ml




                                 10
 Piccha ksheerapaka- 500ml
 Honey -100ml
 Dadimadi ghrutha – 200ml
 Sugar – 20g
 Saindhava – 8 g
 Piccha basti kalka- 30g
 Lajjalu/ Kaidarya - Avapa
Raktatisara, daha, pravahika, jwara

                                      11
 Manjistadi Ksheera paka-500ml
 Honey – 150ml
 Yasti taila/ Sukumara Ghruta/ Tiktaka
  Ghruta- 200ml
 Guduchi, Yasti Kalka – 30 grms
 Saindhava- 10g
Vatarakta



                                          12
 Milk is an emulsion or colloid of butterfat globules
  within a water-based fluid that contains dissolved
  carbohydrates and protein aggregates with
  minerals.
 The fat soluble vitamins A, D, E, and K along with
  essential fatty acids such as linoleic and linolenic
  acid are found within the milk ,fat Vitamins A, B6,
  B12, C, D, K, E, thiamine, niacin, biotin,
  riboflavin, folates, and pantothenic acid
 30–35 grams of protein per liter of which about
  80% is arranged in casein micelles
 Calcium,      phosphate, magnesium, sodium,
  potassium, citrate, and chlorine are all included
  as minerals and they typically occur at
  concentration of 5–40 mM
                                                         13
 several       different   carbohydrate
  including lactose, glucose, galactose,
  and other oligosaccharides. The
  lactose gives milk its sweet taste and
  contributes approximately 40% of
  whole cow's milk's calories
 One cup (250 ml) of 2%-fat cow's milk
  contains 285 mg of calcium, which
  represents 22% to 29% of the daily
  recommended intake(DRI) of calcium
  for an adult.
                                           14
    the calcium in milk differs in several interesting features from
    the calcium in other foodstuffs or supplements. These can be
    important when it is necessary to ensure high absorption of
    calcium under unfavorable physiological conditions . Milk
    calcium may be absorbed in the absence of vitamin D, under the
    influence of lactose in the distal small intestine via the
    paracellular route. Thus milk can provide calcium with “ensured
    absorbability” which is generally insensitive to external factors,
    except for inhibitors, such as oxalic acid. Dairy products do not
    contain anything likely to inhibit the intestinal absorption of
    calcium, like phytates, oxalates, uronic acids or the polyphenols
    of certain plant foods.

   it should be remembered that milk and dairy products are not
    only excellent sources of calcium, but also provide an almost
    complete diet whose consumption provides a “meal effect” .
    This fosters the absorption of calcium and provides a
    simultaneous intake of phosphorus that is essential for bone
    deposition. These advantages cannot be provided by any other
    source of calcium, such as calcium supplements or Ca-rich
    waters


                                                                         15
 KB is brumhana shodhana basti
 KB can be prepared with varied
  Ksheerapaka for better effect in varied
  conditions based on yukti
 It is widely used and effective in
  Asthivaha srotho vikara.



                                            16
17

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Ksheera Vasthi Practical Understandings

  • 1. Dr Prathibha CK MD Panchakarma, PhD Scholar Associate Professor Department of Panchakarma Amrita School of Ayurveda Presented at GAM Puri on 29th Dec 2012
  • 2.  Introduction  Ksheera Basti from Classics  Indications  Discussion  Problems & practice  Related Ksheera basti  Conclusion 2
  • 3. Route of drug administration  Vatahara  2 Types  Time of administration  Effect  Ardha Chikitsa 3
  • 4. Pancha Prasruthika Basti 1 Prasrutha = 2 Pala (100 ml)  Ingradients  Ksheera -2 Prasrutha  Madhu- 1 Prasrutha  Taila- 1 Parasrutha  Ghruta- 1 Prasruta  Saindhava 4
  • 5. General  Sukumara  Ksheena by Vamanadi Karma  Ksheena by work  Vatahara  Bala Varna kara Specific Vata Rakta Asthivaha Sroto Vikara 5
  • 6.  Shamana effect  Mrudu basti  Defferent Sneha, Ksheerapaka  Continuous ussage  Anuvasanarha  Avirechyo shishu …….  Practically- RA,OA,SLE,LBA,Gout 6
  • 7. Guduchi  Amruthottara  Manjista  Erandamoola  Mustha  Dashamoola Avapa???  Shalmali  Balamoola etc  2p Kash+1p Milk 7
  • 8.  Mrudu & low dose  Prathyasthapana  Quantity can be changed acc to yukthi  Mixing- addition of Lavana  Using Mixer for mixing – Savata Basti  No Kalka  Administration- Enema can / Basti Yanthra 8
  • 9. Ingradients  Guda – ½ pala  Amlika – 1 Pala  Saindhava – 1 Karsha  Paya – 1 Kudava  Sneha Indication- Kati Prusta Shula, urusthambha, Grudrasi, janu Sankocha, Vishama Jwara , Klaibya 9
  • 10.  Musthadi Ksheerapaka – 400ml  Honey -200ml  Ghrita+ Taila – 200ml  Kalka – 30grams  Saindhava -10g  Mamsarasa – 100ml 10
  • 11.  Piccha ksheerapaka- 500ml  Honey -100ml  Dadimadi ghrutha – 200ml  Sugar – 20g  Saindhava – 8 g  Piccha basti kalka- 30g  Lajjalu/ Kaidarya - Avapa Raktatisara, daha, pravahika, jwara 11
  • 12.  Manjistadi Ksheera paka-500ml  Honey – 150ml  Yasti taila/ Sukumara Ghruta/ Tiktaka Ghruta- 200ml  Guduchi, Yasti Kalka – 30 grms  Saindhava- 10g Vatarakta 12
  • 13.  Milk is an emulsion or colloid of butterfat globules within a water-based fluid that contains dissolved carbohydrates and protein aggregates with minerals.  The fat soluble vitamins A, D, E, and K along with essential fatty acids such as linoleic and linolenic acid are found within the milk ,fat Vitamins A, B6, B12, C, D, K, E, thiamine, niacin, biotin, riboflavin, folates, and pantothenic acid  30–35 grams of protein per liter of which about 80% is arranged in casein micelles  Calcium, phosphate, magnesium, sodium, potassium, citrate, and chlorine are all included as minerals and they typically occur at concentration of 5–40 mM 13
  • 14.  several different carbohydrate including lactose, glucose, galactose, and other oligosaccharides. The lactose gives milk its sweet taste and contributes approximately 40% of whole cow's milk's calories  One cup (250 ml) of 2%-fat cow's milk contains 285 mg of calcium, which represents 22% to 29% of the daily recommended intake(DRI) of calcium for an adult. 14
  • 15. the calcium in milk differs in several interesting features from the calcium in other foodstuffs or supplements. These can be important when it is necessary to ensure high absorption of calcium under unfavorable physiological conditions . Milk calcium may be absorbed in the absence of vitamin D, under the influence of lactose in the distal small intestine via the paracellular route. Thus milk can provide calcium with “ensured absorbability” which is generally insensitive to external factors, except for inhibitors, such as oxalic acid. Dairy products do not contain anything likely to inhibit the intestinal absorption of calcium, like phytates, oxalates, uronic acids or the polyphenols of certain plant foods.  it should be remembered that milk and dairy products are not only excellent sources of calcium, but also provide an almost complete diet whose consumption provides a “meal effect” . This fosters the absorption of calcium and provides a simultaneous intake of phosphorus that is essential for bone deposition. These advantages cannot be provided by any other source of calcium, such as calcium supplements or Ca-rich waters 15
  • 16.  KB is brumhana shodhana basti  KB can be prepared with varied Ksheerapaka for better effect in varied conditions based on yukti  It is widely used and effective in Asthivaha srotho vikara. 16
  • 17. 17