Einstein International Journal Organization(EIJO)

Abstract

In this new modern era of Industrialization and Globalisation, everyone is Busy with his/her related career and lifestyle. Career compels every human to get mould as per the profession requirements. So many times, health becomes a secondary need unknowingly of that person. If the process and recipe of Indian food is observed, excessive quantity of chille powder, spices and sauces are mixed to give delicious taste to the food. People consume it greedily and suffer from the most common of Acidity or Hyperacidity. Spices like “Kali mirch, cumin seeds, Lashuna, Garlic, Asafoetida, Lavanga, Bay leaf increase the palatability of food. But their excessive use in daily cooking recipe aggravates the Pitta Dosha after eating them. Recurrent aggravation of Pitta leads to disease “Amlapitta”. In this study Diagnosed Amlapitta patients were taken. Clinical examination was done and their serum Sodium test from recognised lab was performed. Analysis was done after complete study.

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