Category: Ulcerative Colitis

Low FODMAP Diet & Herbal Remedies for IBS Treatment


Low FODMAP stands for fermentable, oligosaccharides, disaccharides, monosaccharides, polyols which are the short chain of sugar that are poorly digested by the body. They are found in many natural foods and these foods show symptoms like gas, bloating, abdominal pain. This diet is planned for patients who are suffering from IBS (irritable bowel syndrome), SIBO (Small intestinal bacterial growth), and GI Disorder.  Is a functional disorder of the small intestine which is followed by altered bowel habits lasting from weeks to months. Stress, anxiety and a hectic schedule plays an important role which worsen the situation. In ayurveda this is similar to grahani. Let’s discuss this in detail!


FODMAPs are short chain carbohydrates and sugar which is poorly digested by the body, as they ferment into large intestines during digestion which produces carbon dioxide, hydrogen, which causes the intestine to expand and produce symptoms like pain and bloating, they are common in patients suffering from IBS. So, they are on a recommended low FODMAP Diet, this is given to patients to heal the gut. IBS causes great distress to patients and they become fatigued. Patients who include a low FODMAP diet may get relief from symptoms such as migraines, fibromyalgia, eczema. Anxiety, stress, and food habits give rise to IBS. In ayurveda it is known as grahani where there is alteration in bowel habits. There is alteration in stools habit; it may be occasionally soft or hard. CLASSIFICATION – IBS D- Where diarrhea is the main symptom, IBS C- With constipation, IBS A- Alternate constipation and diarrhea.

Irritable Bowel Syndrome


  1. Worldwide it is estimated that 5-10% of the population suffers from IBS.
  2. Mostly it is more common in patients above 50 years.
  3. 20-40% of patients visiting gastroenterologists are due to IBS.
  4. IBS is unpredictable, symptoms may vary from person to person.
  5. Exact cause of IBS is not known but it is due to change in normal bowel movements and its sensation.


  1. Excessive fasting
  2. Improper food
  3. Heavy intake of food
  4. Junk food
  5. Improper virechana (purgation)
  6. Grief
  7. Shock
  8. Rectal bleeding
  9. Anemia
  10. Recurrent


  1. Nausea
  2. Digestion is delayed
  3. Fatigue
  4. Bloating
  5. giddiness
  6. Gurgling sound in stomach
  7. Vomiting

On the basis of doshas

  1. Vataja grahani- Abdominal stools, flatus, headache, chest pain.
  2. Pittaja grahani- Burning sensation, belching
  3. Kaphaja grahani- Heaviness is felt on abdomen, mucus is present in stools, sensation of incomplete defecation.
  4. Sannipatja grahani- Here all the three doshas are involved, so there is lack of concentration, headache, flatus, chest pain.


To examine IBS, doctors recommend certain stool tests to check the certainty of infection.

Diagnostic procedure which are followed:

  1. Colonoscopy
  2. X-ray, CT scan
  3. Upper endoscopy

Certain laboratory test

  1. Lactose intolerance test
  2. Stool test
  3. Breath test for bacterial overgrowth.

Treatment of IBS focuses on relieving symptoms

  1. Avoid food which trigger the symptoms (caffeine, spicy, alcohol)
  2. Drink more amount of water
  3. Enough sleep
  4. More fiber
  5. Gluten free diet
  6. Low FODMAP diet is very beneficial


These are carbohydrates which stands for Fermentable, Oligosaccharides, Disaccharides, Monosaccharides, Polyols. Oligosaccharides such as wheat, rye, nuts, legumes, garlic. Disaccharides such as lactose containing products such as milk, yogurt, ice cream. Monosaccharides such as fructose containing foods such as honey, agave. Polyols low calorie sweeteners as in mint. This diet is recommended in patients who suffer from IBS and other digestive problems. FODMAP is found in some food naturally or in fruits and vegetables, are healthy probiotics which help the bacteria to grow in the gut, FODMAP are not digested in the small intestines but they increase the fluid in large intestines. This diet may relieve the problem in people who suffer from IBS. FODMAP is given to improve the symptoms for 4-6 weeks after that it is reintroduced to avoid food identifying the cause, LOW FODMAP is nutritionally balanced.


  1. Vegetables (carrot, green beans, lettuce, tomato, ginger, olives, turnips).
  2. Fresh fruits (oranges, grapes, banana, lime, strawberries)
  3. Soya including tofu, tempeh
  4. Grains ( rice, oats, corn flour, gluten free pasta).
  5. Non dairy products- almond milk, rice milk, coconut milk.
  6. Probiotics are helpful in patients of IBS as bacteria get introduced and show their beneficial effects.
  7. Seeds as in pumpkin, sesame sunflower seeds.
  8. Oils such as coconut and olive oil.


  1. Some vegetables like onion, garlic, cabbage, broccoli, sweet corn, celery.
  2. Fruits such as peaches, apricots, mangoes, blackberries.
  3. Beans and Lentils
  4. Pasta, Pizza, and various dairy products such as custard, pudding, ice cream, cottage cheese.
  5. Sweetener such as honey, sorbitol, isomalt (found mainly in cough syrups)
  6. Drinks such as alcohol, coconut water.
  7. In patients of IBS some foods are avoided as they alter the function of muscles such as caffeine they cause muscle contractions.


It reduces the digestive symptoms – As IBS include stomach pain, bloating and bowel urgency and low fodmap decreases pain and bloating. As there is higher chances that upto 80% relieve stomach pain, manages diarrhea, constipation

Improves quality of life- It improves digestive symptoms as it reduces fatigue, stress and boosts up happiness and vitality.


STAGE 1 – Restriction- Patients should avoid high fodmap diet. 75% patients show improvement in 6 weeks and get relief from digestive symptoms.

STAGE 2- Reintroduction- This is reintroducing a high fodmap diet after 6-7 weeks, so that it is easy to find out the people who are sensitive to which carbohydrate or food. The patient is strictly on a low diet for 2-3  days and waits before reintroducing.

STAGE 3 – Personalization – This is a low modified fodmap diet as we restricted some fodmap nuts when reintroduced showed well tolerance . This improves gut health and quality of life.


  1. Regular intake of buttermilk.
  2. Pomegranate
  3. Proper sleep
  4. Fiber rich diet is very useful

Panchkarma plays an important role in IBS as it treats stress and depression such as

SHIRODHARA– This procedure of pouring of medicinal liquid over the forehead is very useful.

PRANAYAM is useful for lifestyle management such as Yoga, moderate exercise, and stress management.

In ayurveda stress is due to imbalance of doshas, so medication, massage, aromatherapy is helping to reduce the symptoms of IBS.


1. Turmeric

Turmeric is a great medicine for digestion, abdominal pain, and bloating. It has the property of anti-inflammatory and antioxidant agents. Turmeric is used to retard the facial hair growth as it is applied over face for 15 minutes and than remove it. Haridra has ushna veerya so it enables free circulations and nutrients to every cell of the body. It removes the blocked channels which are created by pitta dosha and kapha dosha.

2. Plantago Psyllium

Commonly known as isabgol a high rich fiber diet used for treatment in piles, constipation, herpes, distension of abdomen. Psyllium has madhur (sweet)  taste, snigdha (moisture) guna, sheetal veerya and it reduces vata dosha. Isabgol acts against constipation by trapping the water in the colon and acts as a laxative.


Planet ayurveda is one of the certified companies which formulates their own herbal products for managing health concerns. The products  formulated here are free from any preservatives, color, and any synthetic material. The herbal products prepared here are free from any side effects and are totally safe made under strict guidance of the managing team. For the purpose of IBS, planet Ayurveda provides an IBS PACK we are going to discuss here.

Herbal Supplements for Irritable Bowel Syndrome

Herbal Supplements for Irritable Bowel Syndrome


1. Pitta Balance

It is the formulation of planet ayurveda containing Jahar Mohra pishti (natural calcium compound), Akik pishti (natural calcium compound), Giloy (Tinospora cordifolia). Pitta imbalances produce symptoms mainly in the stomach and intestines. Ghee mitigates pitta and increases digestion strength. Purgation therapy targets the small intestines which is the main site of pitta. Consuming milk decreases pitta dosha as it is a natural coolant.

Dosage– 1 capsule twice daily with plain water after meals

2. Kutajghan vati

Kutajghan vati is found in the forms of tablets, which helps to maintain healthy digestive system, supports intestines, this herb is free from any preservatives, colors, fillers and one of the formulations of planet ayurveda which contains Kutaja (Holarrhena antidysenterica). Kutaj is a potent herb used as stanya shodhana, asthapanopaga, and a very good drug to cure atisara, pravahika.

Dosage– 1-2 tablets twice daily with lukewarm water.

3. Digestion Support

Digestion support is herbal formulation without any chemicals, is a blend of unique herbs which are helpful in the digestive system, maintaining the pH in the stomach. This is one of the formulations of planet ayurveda which mainly has Amla (Emblica officinalis), Haritaki ( Terminalia chebula), Dhania (Coriander sativum) and many more. Amla is one of the useful herbs which has rejuvenate properties, Haritaki is a useful herb for relieving gas as it suppresses the formation of gas and acts as a mild laxative.

Dosage– 1 capsule twice daily with warm water after meals.

4. Sanjivani vati

This is One of the formulations which is found in the form of tablets and used by acharya in ancient times for treatment of many diseases. It is formulated by planet Ayurveda which consists of  Vidanga (Embelia ribes), Pippali ( Piper longum), Vacha (Acorus calamus),and many more. Sanjivani vati is commonly known as amrit vati. Sanjivani vati is a powerful herb which cures aam and balances vata and kapha dosha and increases metabolic fire and burns out fats and toxins from the body. Sanjeevani vati acts as an antivenom and antitoxin drug.

Dosage– 1-2 tablets twice daily with lukewarm water.


Here we studied IBS (irritable bowel syndrome) which is a functional disorder of the small intestines which is characterized by abdominal pain, bloating, and altered bowel habits. Is a functional disorder of the digestive system leaving patients in stress and fatigue. Here we discussed types, causes, and about ayurvedic management of this disease and diet which is consumed in the IBS (low fodmap) diet and many herbal remedies which are formulated by planet ayurveda (IBS care pack) which provides much relief to patients .

What Is Parpati Chikitsa?-How Parpati Chikitsa Is Effective In Ulcerative Colitis?


Parpati is a steady and prestigious preparation in the Ras Shastra especially used in the management of Grahani Roga. The parpati is the murchita variety which means a swooning variety that attains vyadhi harana properties (property of destroying the disease). Grahani as per Ayurveda is termed as the seat of digestive fire that is helpful in regulating the metabolism and digestion of the food. If there is vitiation of agni directly there is disturbance in digestion and metabolism which further leads to various grahani roga. In this article we will study about parpati kalpana (method of preparing parpati), why it is effective in grahani roga and how parpati chikitsa is effective in ulcerative colitis.


In rasayan kalp parpati is considered as one of the important remedies. Parpati is the remedy prepared in flakes form by mixing parada and gandhak alone or with some other herbs or minerals, then all these are treated with agni sanskar (heating process). It is mainly effective for the diseases associated with GI Tract. Its major benefit is in grahani vikara due to the fact it gets absorbed only in the intestines. Further we will discuss its method of preparation, pathya sevan while administrating parpati, apathya while consuming parpati and various other facts about parpati.

ulcerative colitis



When the kajli is melted on a mild temperature and converted into thick flakes by pressing it on a plain leaf platform, the shape in which it is converted is regarded as parpati.


Parpati kalpa is divided into sagandha and nirgandha parpati which further has subdivisions. Sagandha means prepared with gandhak and nirgandha is prepared without gandhak so is given to those in which gandhak is not suitable. In sagandha there are subdivisions such as only kajjali (samguna, dviguna, triguna and shadguna), kajjali + Dhatu (such as loha parpati, panchamrit parpati), kajjli + herbal drugs (like kutaj parpati). As we know nirgandha parpati is prepared without gandhaka and its example is Shweta parpati.


  1. Take a utensil of iron smeared with ghrita, put kajjali into it and heat it on a mild flame till it gets liquified.
  2. When the liquified kajjali turns shiny black and little fumes are observed then it is to be poured over the platform prepared by fresh cow dung. Cover it with two plantain leaves on and on simultaneously.
  3. Now press it with the help of potalli prepared by the fresh gomaya (cow dung) which is covered with the kadli patra (Banana leaf).
  4. With this kajjali spreads out uniformly and is converted into thin flakes and known as parpati.


On the basis of heat provided to kajjali while preparing parpati from it, parpati paka is of three types that we are mentioning below:

  1. Mridhu paka: In mridhu paka the colour of parpati will be mayura chandrika (tortoise colour), it bends easily and remains soft. The chemical bonding of parada and gandhaka is not really formed properly.
  2. Madhyam paka: In this paka the colour of parpati will be taila varna (oil colour), it is shiny black, crispy and easily breaks while it produces the crackling sound. Its broken edges are silvery white in colour. The chemical bonding of parada and gandhaka is proper, that’s why  it possesses miraculous medicinal properties.
  3. Khara paka: The colour of kajjali in khar paka is reddish colour which is coarse and dry in nature. This type of kajjali should be discarded as it is poisonous  and  burns out excessively and converted into carbon.


Generally parpati is dark in colour, appearance is flake like and glittery and easily breakable. To preserve the potency of parpati it should be kept in airtight glass bottles. It increases appetite, strength and lustre. It is beneficial in strengthening the intestines and regulating the movement of intestines. Due to these benefits parpati is mainly used in grahani vikara (diseases of intestines basically).


Parpati plays an important role in alleviating various diseases that are caused due to pitta janya rog and mandagni such as IBS, Ulcerative Colitis, etc. As we read in the method of preparation of parpati that parada and gandhaka both are processed with vanaspati  dravayas. Beside this one interesting fact is the use of fresh cow-dung while preparing parpati which contains large amounts of cow’s bile with some other bilious products. While preparing parpati these products get absorbed by the heat into the kajjali, the biliary products that are absorbed helps in regulating the bile related and pitta dosha related disorders in human beings. This is the fact why parpati has tremendous use in vikara (diseases) associated with pitta dosha and mandagni.


  • It is beneficial in alleviating all the disorders in any age from childhood to old age.
  • As per chakrapani datta all the rasa parpati are beneficial for alleviating diseases such as kshaya, grahani, ajirna and arsha.
  • According to Rastrangani the parpati is effective in various disorders such as arsha, grahani, kamala, kshaya, pandu, bhasmaka, atisara, kushta, amavata, amlapitta and also it is vrishya in nature.


The usage of parpati is in two types: Samanya prayoga and Kalpa prayoga. Let us know in brief about both the types. First one is Smanya prayoga– in smanya prayoga parpati is given in amounts of 1-2 ratti by mixing it with hingu and jeerak in the divided doses. In this type of administration dietary recommendations are not important. The second way of administrating parpati is vardhamana or kalpa prayoga: In this type the dosage is given in small amounts and then further on increases.

We have to start with the dosage of 2 ratti (250 mg) and then slowly increase it to 10 ratti (1250 mg). As per Chakrapani the dosage is 2 ratti in starting and it will be increased upto 12 ratti (1500 mg). Generally the kalpa paryoga of parpati is given as starting with 250 mg and will be increased by 1-1 ratti upto 1250 mg. This dosage is continued till the disease is not managed and then reduced by 125-125 mg per day till it reduces to 250 mg per day and then stops the administration.


  • Unmada: Go ghrita (Cow’s ghee) and Rasna mool churna
  • Apasmar: Trikatu churna and Brahmi swaras
  • Kasa: Trikatu Churna
  • Sangrahani: Hingu churna and Shweta jeerak
  • Pandu with shotha: Guggul churna
  • Vataj Jwara: Dashmool kwath
  • Udara shoola: Errand beej tel (Castor seed oil)
  • Kushtha: Bakuchi, nimba panhang and Bhringraj churna 

All the above information is basically for Parpati Kalpana, now we will discuss how parpati chikitsa is beneficial for Ulcerative Colitis patients. So let’s have a look!!!!


Before studying the effectiveness of Parpati chikitsa in case of Ulcerative Colitis let us take a brief view on Ulcerative Colitis. Ulcerative Colitis is one of the autoimmune conditions in which there is inflammation and later on ulceration in the innermost lining of the large intestine and rectum. The exact cause of UC is unknown although the main cause of UC is compromised immune system in which the body’s own immune system attacks the lining of its own colon and rectum.

This results in symptoms such as diarrhoea with blood and pus, rectal pain, abdominal pain and cramps, urgency to defecation, weight loss, fever, etc. According to ayurveda it is correlated to rakta atisara. This condition is caused when a patient of pittaj atisara used to follow a diet and regimen that can cause aggravation of pitta dosha and vitiates the rakta dhatu. The symptoms associated with rakta atisara are rakta yukta mal (blood in stools), trishna (excessive thirst), shool (pain in abdomen and rectum), daha (burning sensation) and the symptoms of gudha paak (ulcerations in the anal region). To reduce these symptoms there is a great role of parpati chikitsa in it, so have a look!!!!!

Various Parpati useful in the management of Ulcerative Colitis

As we read earlier, Parpati plays an important role in regulating the intestinal movements and maintaining digestive health. So in the case of UC there are also associated symptoms with intestines so what other than Parpati is better for it. Let us see various Parpatis that are used in Ulcerative Colitis are:

1. Kutaj Parpati

Kutaj parpati is a classical ayurvedic formulation which consists of kutaj as the main ingredient. It consists of various properties such as anti-bacterial, anti-inflammatory, anti-mutagenic, immunomodulatory, anthelmintic, diuretic and aphrodisiac. Kutaj has been used for gastrointestinal motility disorders since ancient times and the parpati prepared from it made it more effective due to the benefits of parpati included in it. It is a wonderful remedy for atisaar (diarrhoea) and udar shoola (abdominal pain). It mainly pacifies pitta dosha and helps in promoting digestion and absorption of food. As we know that in Ulcerative Colitis there is a vitiation of pitta and raka dosha, so by aalveiting these dosha kutaj parpati miraculously decrease these symptoms.

2.Panchamrit Parpati

Panchamrit Parpati as the name suggests it includes five ingredients such as shuddha gandhaka (purified sulphur), shuddha parada (purified mercury), loha bhasma (calyx of iron), abhrak bhasma (calyx of mica) and tamra bhasma (calyx of copper). It pacifies tridosha and is useful in the treatment of various conditions such as malabsorption syndrome, vomiting, haemorrhoids, bleeding disorders, etc.

The main feature of Parpati is that it gets absorbed in the intestines only so as in ulcerative colitis there is a need to reduce ulceration and inflammation in the intestines. On the other side the ingredients used in panchamrit parpati it possess properties that helps in deepana (induces digestive fire) which by alleviating mandagni improves digestion and reduces various symptoms of Ulcerative Colitis such as indigestion, loss of appetite, loose motions, etc.

3. Bol parpati

This is a classical ayurvedic formulation used in various bleeding disorders due to its astringent properties. It consists of ingredients such as Shuddha Gandhaka (Purified sulphur), Shuddha Parada (Purified Mercury) and bola (Commiphora myrrha). In this kajjali mix with bola possesses properties such as tikta (bitter), katu (pungent) and kshaya (astringent) and mainly pacifies pitta and kapha dosha. The benefits of bola which helps in managing Ulcerative colitis are pachana (digestive) and deepana (improves digestive strength) also it is mainly indicated in raktaj vikara. So with these properties when the properties of parpati associates then this remedy shows miraculous results in reducing the bleeding in case of Ulcerative Colitis.


Parpati chikitsa involves the management of disease with the help of parpati. Parpati is prepared by melting kajjali on a mild temperature and converted into thick flakes by pressing it on a plain leaf platform, the shape in which it is converted is regarded as parpati. It is beneficial in strengthening the intestines and regulating the movement of intestines. Due to these benefits parpati is mainly used in grahani vikara which involves various GI tract disorders associated with mandagni (low digestive disorder). Due to these mentioned facts parpati chikitsa plays an important role in Ulcerative Colitis (UC) patients that we have discussed in this article. Mainly kutaj parpati, bol parpati and panchamrit parpati are used in the management of UC. So you can also use parpati chikitsa if you have any of the disorders associated with pitta dosha and mandagni under the advice of M.D. Ayurveda Doctors.