CONCEPTUAL STUDY ON EFFECTS OF AMRITA GHRITA IN GARAVISHA

*Dr. Anjum M. Shaikh 

ABSTRACT

In contemporary society, the consumption of Viruddhaahara (incompatible diet), fast food, food additives, and soft drinks has significantly risen. According to Ayurvedic Samhitas, these dietary habits manifest as Garavisha (artificial/concocted poison) and Viruddhaaharjanya Vyadhi. Garavisha is a Samyogaj Visha that does not kill instantly but remains in the body long-term, causing systemic diseases like Pandu (anemia), Alpagni (low digestive fire), Udara, Kushtha, and Amlapitta by impairing the Rasa Dhatu. Mandagni and Ama formation serve as the root pathology for these conditions. This study aims to conceptually evaluate the medicinal uses, Ayurvedic properties, and the probable mode of action of Amrita Ghrita in the management of Garavisha. Amrita Ghrita consists of Amrita (Tinospora cordifolia), Shunthi (Zingiber officinale), and Ghrita (clarified butter). Ghrita acts as an excellent antitoxic vehicle (Vishahar) and kindles the digestive fire (Agnideepan). Amrita possesses Tridoshaghna, Deepaniya, and Vishaghni properties, which restore corrupted Rasa Dhatu via its Rasayan action. Shunthi provides Aampachan, Deepan, and Anuloman actions, effectively digesting the accumulated Aamvisha. Together, the formulation counters the core pathology of Garavisha through Aampachana, Vishanashana, and Tridosha balancing. Conceptually, Amrita Ghrita offers a safe and potent therapeutic approach to treat Garavisha by improving Agni, digesting Ama, and neutralizing cumulative toxicity. However, further empirical clinical trials are required to fully validate its medicinal efficacy.

Keywords: Garavisha, Amrita Ghrita, Viruddhaahara, Aampachana, Vishaghna, Mandagni.