TRIPHALA – THE THREE FRUITS

Triphala is one of the most well-known traditional Ayurvedic recipes
Rasayana, which promote longevity and good health. Actually, triphala means 3 fruits, since the recipe consists of Amalaki, Bibhitaki and Haritaki fruits.
In the ancient texts Charaka Samhita, one of the main sources of its knowledge
In Ayurvedic botany, haritaki is described as one of the fruits that have the property of removing disease and, together with amalaki, ranks it among rejuvenating herbs. When consumed in moderation, triphala is said to have a beneficial effect on the three doshas thereby helping the body to traverse time gracefully.

Let's see below the secrets that each fruit hides behind this one
healing alchemy.

Amalaki (Emblica officinalis): Amalaki is the fruit of the amla tree,
known for its intense and unforgettable taste! By eating amla, our tongue will recognize the sweet, sour, bitter, spicy and astringent taste. It would not be an exaggeration to say that it is in the first places of foods with the highest percentages of vitamin C! It has a cooling effect on the body, eliminating unnecessary fire (pitta). It supports the natural functions of the liver, enhances hair growth, has detoxifying properties and increases the Ojas energy reserve.

Bibhitaki (Terminalia belerica)
Bibhitaki is a fruit particularly beneficial for its decongestion
organism from phlegm (kapha). Its astringent taste helps to eliminate accumulated toxins due to low digestive capacity. It is rich in β-sitosterol which contributes to good metabolism. It detoxifies the blood, lymph and strengthens the gut microbiome. At the same time, it has a positive effect on good mood. Bibhitaki has a tendency to lower blood glucose levels.

Haritaki (Terminalia chebula)
Haritaki, like amla, has a wide spectrum of flavors, since it contains 5 of the 6 flavors (except salty). Although it is warming in nature, it is still good for the three doshas (vata, pitta and kapha) with a special soothing effect of air (vata). The haritaki comes in turn to enhance the cleansing of the body through diuresis, thus helping to maintain the ideal weight. It is important to mention that it participates in the transport of oxygen to the cells thus effectively improving breathing.

Triphala - Benefits

The benefits of Triphala are known for stimulating bowel motility and strengthening the digestive fire, two factors that lead to the effective balancing of the 3 doshas. For those with slow digestion, triphala is said to ignite the digestive fire in the stomach and intestine, thus providing more nutritional value to the cells than dietary intake. In addition, the combination of the three fruits has a synergistic beneficial effect on the following functions:

In addition to the gastrointestinal tract, triphala is consumed to strengthen the respiratory and nervous systems, as well as to protect cells from the damaging effects of free radicals. It expels unnecessary air, fire and phlegm, thus keeping the gut microbiome unchanged (Modulatory Effects of Triphala and Manjistha Dietary Supplementation on Human Gut Microbiota. PubMed Abstract 2020).
Energetically triphala cleanses the inner channels and chakras. For
above reasons, it contributes to the absorption of vital energy - prana from the tissues of the body.

Triphala and weight loss
In overweight conditions, triphala can be used as part of a weight loss program that includes healthy eating and exercise. Proper digestion and elimination of toxins are two important factors in achieving long-term success in maintaining optimal body weight.

TRADITIONAL USES
Triphala is recommended more often than any other preparation that
prepared with Ayurvedic herbs or fruits.
The traditional way to consume triphala is as a tea. The tea allows one to fully experience the flavor of the fruit. Ayurveda considers taste an important part of the healing process. Taste begins on the tongue which sends signals to the internal organs which then prepare to receive the food. In this way, it awakens the internal pharmacy of the body and the whole process of digestion

Triphala tea
We make a decoction by putting 1/2 c. c. triphala powder in a cup of hot
water (in the beginning we can start with 1/3 kg.). Mix and
let the tea cool. We consume it after 8-12 hours since we have reheated it, but we avoid boiling it.
Triphala is taken on an empty stomach preferably in the evening, before bed or early in the morning before breakfast.

Triphala tablets
Triphala can be consumed in tablets or tablets that can
get one at the pharmacy and get advice from the specialist
health for its consumption.

Helpful tips
The use of triphala is not recommended during pregnancy, breastfeeding and small children. People on medication should consult their doctor before consuming it.

* The text is purely informative and in no way
replaces the doctor's opinion.