Ayurveda has been used for many centuries in India and is an ancient natural healing system. It is a blessing that this form of healing is now popular in so many places on the planet. This healing system is is quite unique but also very simple. With regard to colon cleansing, Ayurvedic medicine considers the whole GI tract and uses three unique colon cleanse herbs.

When considering the health of the colon, India’s ancient healing system’s first concern is eating and digestion. Elimination is obviously important too, especially when we eat, digest and eliminate in that order. In this case, diet is the primary consideration, followed by colon cleansing herbs.

Many colon cleansers just empty the colon. It is important to consider bloating and relieving gas as well as elimination. The herb used in Ayurveda is Triphala which is a combination of three herbs: bibhitaki, haritaki and amalaki. There are also six flavors.

Amalaki (which also goes under the name of Indian gooseberry) has the following properties: sweet, sour, bitter, pungent, astringent and cooling. It is choc full of antioxidants and even has twenty times more Vitamin C than an average orange.

• Haritaki is quite bitter and importantly has five out of the six flavors of Ayurveda.
• Bibhitaki is sweet, pungent, bitter and astringent and warm. This fruit contains a whopping 40% protein and 35% oil.

These three fruits are combined and known as "Triphala" and this Ayurvedic internal cleanser and has the following benefits:

• Remove toxins, gas, bloating and distention of the stomach
• Detoxify all body systems
• Regulate and vitalize metabolism
• Nourish the nervous system, blood and muscle
• Increase digestion, assimilation and reduce fat

Ayurveda is still used in India today and has grown in popularity so much that it is available in most countries of the world. This is mainly because it works! This is definitely something to think about when you are looking at colon cleansing herbs.

Ayurveda considers the whole GI tract with reference to detoxification and uses three very special colon cleanse herbs. For more resources visit Sandras website at http://fitnessandwellnesstips.com

Article Source: The Magic Three Colon Cleanse Herbs In Ayurveda

Indian recipes are diverse and extraordinary, according to it’s religious beliefs, different climate, culture and availability of ingredients in specific country parts. Indian food recipe provides a guide to the food of India and every Indian recipe will it’s speciality and inspire you.Different indian food have its variety, tastes and flavors.

The strong flavors in Indian recipes are derived from spices,seasonings and leafy vegetables.That’s why indian recipes have become famous world wide and it is liked by non-Indians too.The perfect mixture of spices and Variety in flavors in Indian recipes and with cooking techniques, has made it a gastronomic delight and it also fulfills day to day requirement for healthy eating.

Every state in India has its own style of preparing recipes. The Indian food is renowned for its delicious gravies,Gravies are generally dairy-based and can include chilies, saffron, and nuts,which has it’s own attraction of taste. Indian food recipe include vegetarian recipes, non-vegetarian recipes, South Indian recipes, Gujarati recipes, Punjabi recipes and many more recipes.

In Indian cuisine, food is categorized into six tastes sweetness, sour, salty, spicy, taste of bitterness and astringent. Most of the spices included in the Indian recipes are used not only for their flavor, but also for their potent medicinal value .In Indian recipes, bread refers to roti, naan and paratha. The Indian roti is thin and flat made of atta (wholewheat) and cooked on a tava, cast-iron griddle or tandoor.

The naan is soft and fluffy, made from maida (plain flour) with a little bit of yeast.Parathas are layered breads rolled out of wheat flour but fried in a little oil or ghee.
The Indian snacks consists of the famous mouth-watering samosas, aloo tikki, dhokla and bread rolls.

The Non-Vegetarian part of Indian recipes comprises of dishes like tandoori tikkas, kababs, roshan goshts, butter chicken, biryani and much more. The North Indian recipes different from south Indian recipes as well as others indian recipe.

In North and West India, groundnut oil has traditionally been most popular for cooking, while in Eastern India mustard oil is more commonly used. In recent decades, sunflower oil and soyabean oil have gained popularity all over India. Hydrogenated vegetable oil, also known as ghee, is also a popular cooking medium that replaces Desi ghee, clarified butter (the milk solids have been removed).

North Indian recipes are predominated by high use of dairy products; milk, paneer, clarified butter(ghee). East Indian recipes comprise of desserts as rasgulla, chumchum, sandesh, rasabali, chhena poda and chhena gaja. Apart from sweets, East Indian recipes are famous for its posta content.

South Indian recipes are based of rice as the staple grain. Sambar and rasam (also called saaru andrasa), a variety of pickles, and the liberal use of coconut and particularly coconut oil and curry leaves are prevalent.In South India, coconut and gingelly oil is common. Curries called Kozhambu are also popular and are typically vegetable stews cooked with spices, tamarind and other ingredients. The dosa, poori, idli, vada, bonda and bajji are typical South Indian favorites.

Western India has three major food groups: Gujarati, Maharashtrian and Goan consisting of rice, coconut, and fish. The hilly regions of the Western Ghats and Deccan plateau regions use groundnut in place of coconut and depend more on jowar (sorghum) and bajra (millet) as staples. Gujarati recipes are predominantly vegetarian and have a hint of sweetness due to use of sugar or brown sugar.

But at last all Indian food is considered to be incomplete without sweet dishes like gulab jamun, kulfi, gajjar ka halwa, rasgulla, etc.

A Mahendiratta provides articles about Indian recipe for those of you who are wondering what are different Indian Home Remedies.