Tip 234. Home Remedies for Jaundice
The juice of
bitter luffa (karvi torai) is
regarded as an effective (home) remedy for jaundice. It is obtained by pounding a
n
d squeezing through clo
t
h. The juice
should be placed on the
palm of
the hand a
n
d drawn up through the nostrils.
T
h
i
s
will ca
u
s
e
a profuse overflow of the yellow coloured fluid through t
h
e nostrils.
T
he toxic matter having been evacuated in a considerable quantity, the patient will
f
eel relieved. It is, however, a strong
medicine and may cause in the patients will
delicate na
t
ure, side ef
f
ects l
i
ke gi
d
diness, mig
r
aine and at
t
i
mes high f
e
ver for a short durati
o
n. Its use
s
h
ould, theref
o
re, be avoided by such patients.
If the green juice of bitter
luffa is not
available, it
can best be
substituted
by two or three drops
of the fluid
o
btained by soaking i
t
s d
r
y crusts overnight in wa
t
er. This pr
o
duces an i
d
entical effect. See
d
s of bitter lu
f
fa which are easily available can also be used f
o
r the same purpose after rubbi
n
g in water.
Another valuable food
r
emedy for j
a
undice is the green leaves of radish.
The leaves should be pounded and their juic
e
s
extracted through clot
h
. One pound of this j
u
ice
daily is sufficient for
an adult patient. It should be strain
e
d through a
clean piece
of muslin cl
o
th before use. It provides immediate relief. It induc
e
s
a healthy appetite and proper evacuation of b
o
wels, and this resul
t
s in gradual d
e
crease of t
h
e trouble. In
most cases
a complete cure can be
ensured within eight
or ten days.
Tip 235. How
to
Sprout Sprouts
As a first st
e
p, a good variety of seeds should be
used for sp
r
outing. It s
h
ould be ensured that theseeds, legumes or grains are of
t
he sproutable type. Soy
a
beans do n
o
t sprout well as they
often become sour. Wh
e
at has to be
grown in soi
l
. It is advis
a
ble to use seeds which
are not chemically treated as this slows do
w
n the germination rate.
T
he seeds s
h
ould be washed thoroughly and then so
a
k
ed overnight in a jar of
pure water. The jar sho
u
ld be covered with cheesecl
o
th
or wire scr
e
ening. The
d
uration of s
o
aking will d
e
pend upon
t
he size of t
h
e seed. Small seeds are soaked
for five hours, medium size for eight
hours and
b
eans and g
r
ains for
10 to 12 ho
u
rs.
On the following morning, the seeds should be rinsed and t
h
e water drained off. Not more than one-fourth of the jar sh
o
uld be fill
e
d
with the se
e
ds for sprou
t
ing. Soaking makes the seeds, grains or le
g
umes fatty,
pulpy and full of water. It
should, the
r
efore, be e
n
sured that t
h
e jar has enough room for the seeds to expand during s
p
routing. Th
e
y will expa
n
d about eig
h
t times
their original size. The
j
a
r should be
kept at a pl
a
ce which is
exposed neither to chill
nor hot winds. It sh
o
uld also be
ensured that
the mouth of the jar is
n
ot completely covered so as to allow air in.
The seeds should be ri
n
s
ed and water drained
o
ff three times every day
until they are ready to eat.
The seeds
will germinate and bec
om
e sprouts
i
n two or three days from
commenc
e
m
ent of soaking, d
e
pending on
t
emperature and humidity. Care should always be taken to
e
nsure that sprouts do
n
ot lie in wat
e
r. They should be kept
w
ell drained
t
o prevent souring. Sprouts are at their optimum level of flavour and tenderness
w
hen tiny green leaves appear at the tips. Their nutritional
v
alue is also
optimum. To
retain their
f
reshness a
n
d nutritional
value, they
should be placed in a
r
efrigerator, if they cannot be consumed immedia
t
ely after reaching suitable
maturity.
Sprouts can be kept for
several days in this way.
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