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Baidyanath Ras Parpati

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Baidyanath Ras Parpati

Baidyanath Ras Parpati

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Description:Rasa Parpati  is an Ayurvedic medicine, with herbal and mineral ingredients, in powder form. It is used in Ayurvedic treatment of malabsorption syndrome, dysentery, etc. This medicine should only be taken strictly under medical supervision.

 

Ras Parpati Benefits: It is used in the treatment of fever, malabsorption syndrome, dysentery, diarrhoea, inflammatory conditions, liver diseases, anemia, rheumatoid arthritis, hemorrhoids, skin diseases, splenomegaly, ascites, polyphagia, dyspepsia et.

 

Ras Parpati dosage:
125 mg – 250 mg once or twice a day before or after food or as directed by Ayurvedic doctor.
It is traditionally administered along with honey and sugar.

 

Diet to follow – Milk, buttermilk, decoction of cumin seeds. It is better to avoid excess water drinking and salt intake, while taking this medicine

 

Ras Parpati side effects:

  • This medicine should only be taken under strict medical supervision.
  • Self medication with this medicine may prove to be dangerous.
  • It is to be avoided in children and pregnant and lactating mothers.
  • Over-dosage may cause many poisonous side effects.
  • Take this medicine in precise dose and for limited period of time, as advised by doctor.
  • Keep out of reach and sight of children. Store in a dry cool place.

Rasa Parpati ingredients:

Shuddha Gandhaka – Herbal purified Sulphur – 10 g
Shuddha Parada – Herbal purified Mercury – 10 g

 

The above said ingredients are taken in a mortar and triturated. While triturating a little quantity of water is sprinkled over it. When the mass gains the consistency similar to collyrium, it is taken in a  ladle, coated with ghee. On a stove, a wide mouthed vessel is kept, filled with sand. The Ladle is kept over the sand and thus the ghee coated Ladle with kajjali in it is subjected to heat, till it melts. Once the Kajjali completely melts, it is poured onto a ghee smeared banana leaf put on a cow dung platform. This is quickly covered with another banana leaf and pressed with a flat plate.  After self-cooling, the prepared parpati is collected into a jar.