How to live for hundred years with Ayurveda - सौ साल तक कैसे जिये

The winter season is the best time to build up strength and nourishment in the cells of body and enrich them. When more cells in the body die, than are being formed, that is old age To ensure that more cells are made, and the process continues, and the person remains young forever, Ayurveda has designed this special tonic or rasayan called Chyavanprash.It is to be eaten, especially in winter, and it can also be taken throughout the year. We eat it all 12 months.

Let us look at its benefits.
It keeps you young, increases vitality or veerya dhatu,so that the heart and brain work well. Good veerya dhatu gives greater confidence, zest, and joy of life. Couples also benefit a lot, and they should also take it all year round.
If taken regularly during the four winter months, even if you miss it, or become irregular, in the rest of the year, it is fine.

Chyavanprash has many benefits, veerya increases, new cells are created, if you mix other herbs and medicines along with Chyavan prash, it is good for the heart, brain and any complaints related to sperm and vitality. The amla fruit or Indian gooseberry used in Chyavanprash is best when picked during the month of phalgun (late winter).Thus, for Chyavanprash, they are to be plucked from the trees only in this season. It is important to pick them from the tree. One should not use fruits that are fallen, half eaten, spoiled or dry
as these are of no use. Even if eventually a dry churna or powder is to be made, amlas should be picked from the tree and then dried.

The process
To make Chyavanprash, the amla fruits are to be wrapped in a cloth and then boiled in a decoction of many herbs.Then the seeds and the fibres are removed, The decoction is strained to filter out the herbs and the the pulp of the cooked amla is added to this thickened decoction. To this, sugar is added and a thickened paste is made. The Chyavanprash is now ready. After cooling, more powders are added like, cardamom, cinnamom, suntha (dry ginger) etc. When you eat this Chyavanprash, it is like a sweet delicacy or a pakwaan.

Our patients tell us that they do not give the Chyavanprash bottle in the hands of their children, because they keep on eating and cannot stop. Normally, in Chyavanprash available in the market, you get a sticky paste, without any taste, or there is only the taste of amla and nothing else. What is the benefit of eating such Chyavanprash? It needs to be prepared in a proper way to be effective. One more thing. Good Chyavanprash always has a little keshar or saffron. But it should be saffron which has proper oil, no colour,
no other adulteration, only pure saffron. One also gets mogra keshar, which has white threads. This saffron is of inferior quality. So, please eat Chyavanprash in which good quality saffron has been added. Chyavanprash can carry more herbs that help avoid heart attacks, nourish the heart and brain and keep the urinary system healthy.

Ingredients like abhrak bhasma (medicated mica ash) and
vanshalochan (bamboo crystals) formed in between the bamboo stems.
Also added are these gold leaves. One can use suvarna bhasma (gold ash),
but leaf is fine too. Gold leaf is used on the sweets like barfi in India.
Our elders, all over the world, even use gold and silver leaves on cakes.
When these are added, Chyanvanprash becomes Atmaprash
and it is even more strong, more powerful and great for health.
For those with diabetes, we have Chyavanprash with less sugar.
Ayurveda says that for anything to be accepted by the body
and be easily digested, a little bit of sugar is an absolute must.
This is Suhrduprash.
If we eat these rasayans made properly and especially
taken during this season, you need not to worry about your health
for the whole year. If consumed everyday all year long,
then it gives joy in life, and you could live for a hundred years.

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