Doctor Herbs


Definition of Typhoid (Manthara / Antrika Jwara)
Typhoid is a bacterial infection of the alimentary & digestive tract in humans. The bacterium responsible for the infection of typhoid is the Salmonella typhi. It is ingested through contaminated food and water and thus it enters the alimentary tract of humans and causes typhoid.

The following are the ways in which Salmonella typhi can enter the body of a healthy person:-
  • Eating raw and uncooked food
  • Eating food that is contaminated
  • Drinking unfiltered water

Symptoms of Typhoid (Manthara / Antrika Jwara)

The following are some of the very commonly observed symptoms of typhoid:-

A persistent fever that appears suddenly is one of the preliminary indicators of typhoid. Fevers make their appearances in the morning and become more severe in the evening. Typhoid fevers are accompanied by headaches and stomach pains.

There is nausea and a feeling of vomiting.

Due to loss of appetite, the person’s diet is very much restricted. Hence the person loses weight.

The person loses sleep and feels feverish all through the night.

Typhoid people are very weak and fatigued as long as they are affected by the disease.

There may be occasional instances of nosebleeds and chills.

The mental state of the person becomes quite unreliable. The person would be in a constant state of delirium and emotional unbalance. Irritability and hot-headedness is common and must be handled with care by the family members.

There are several abdominal disorders that accompany typhoid fevers. The following are some of them:-
  • There are gurgling sounds in the abdomen when slight pressure is applied.
  • A distention of the abdomen is observed.
  • The person complains of abdominal pains.
  • There are toilet problems; diarrhea is commonly seen in childrens & constipation is seen in adults.

Complications of Typhoid (Manthara / Antrika Jwara)
Typhoid can be fatal if ignored in the early stages.

Ulcers can be formed in the bowels during typhoid. If these ulcers are not taken care of, they lead to perforations in the bowels. The perforations are formed in the third week of the typhoid fever. Perforation of the intestines is a very dangerous situation and may lead to death.

Prevention of Typhoid (Manthara / Antrika Jwara)
Typhoid is a contagious disease; hence it can be prevented by taking a few precautions. The following are some guidelines to prevent typhoid:-

Water must be properly filtered and boiled before drinking.

Food must be properly washed and then cooked.

One must not eat or drink in unhygienic or unreliable places.

If you feel thirsty when outside, opt for teas and coffees, since they use boiled water. Fruit juices have cold water which may be unhygienic. At the same time, do not use ice in your drinks, as the water used for making ice may be contaminated.

While eating fruits, they must be washed and then the outer peel must be discarded.

Wash your hands repeatedly with soap and water. This will help prevent the spread of infection to others. Also instill good hygienic habits in your children if you have.

Children should be given typhoid vaccinations.

If there is a typhoid patient in the vicinity, then all due precautions must be taken.

Diet for People with Typhoid (Manthara / Antrika Jwara)
Dietary modifications are essential in typhoid as it is a disease of the digestive tract. Carbohydrates, fats and proteins should be provided in more quantity.

Foods such as wheat, rice, maize, sorghum, potatoes, etc. can be given as they are rich in carbohydrates.

Fats can be consumed only if there is no diarrhea. Milk products such as butter, cheese, cream and emulsified fats can be consumed.

Proteins are essential as they replace the worn out cells and help in the repair process of the body. Eggs and milk are the suitable proteins that can be consumed during typhoid fevers.

The following dietary guidelines must be followed when suffering from typhoid:-
  • The food must be simple and easy to digest. Avoid all kinds of spices in the food.
  • The food should be cooked well, but not overcooked as that would make it difficult to digest.

If diarrheas develop in typhoid, then there will be loss of water and water soluble vitamins such as those of B complex and C. Water can be compensated for by drinking plenty of fluids such as soups, curries, gravies and fruit juices (all made with filtered and boiled water). Vitamins B and C foods must be consumed in order to compensate for the losses of those vitamins.

Ayurvedic Treatment of Typhoid (Manthara / Antrika Jwara)
Ayurveda has a host of herbs that are beneficial in conditions of typhoid. The following is a list of these herbs with their actions on the human body:-

Jaundice Berry (Ambarbaris)- Due to the presence of citric and malic acids in them, jaundice berries can be used as a treatment for inflammatory fevers such as typhoid. Also the citric acid in them ensures the compensation of its loss through diarrhea.

Margosa (Neem)- The root bark of the neem tree is used in a decoction to treat the fevers that develop in typhoid.

The following is a popularly used course of treatment for typhoid:-

First -Muktashukti Bhasma, Mrigshringa Bhasma -125 mg each -The prescribed quantity is to be taken thrice daily mixed with water.

First -Khub Kalana -12 g -Khub Kalana can be taken as a decoction with 10 g of dry grapes. The decoction is prepared in one liter of water, which is boiled down to one-third its original amount.

Second -Muktashukti Bhasma-10 mg, Kasturi Bhairavi Rasa- 120 mg -Both these preparations are to be taken with honey, thrice everyday.

Second -Saubhagya Vati-120 mg, Jwararyabhra- 240 mg -Both these mixtures can be taken in conjunction with the above with the juice of fresh ginger. The dosage is three times per day.

Third -Pravala Bhasma, Vasanta Malati Rasa, Amrita Sattva -120 mg each -These preparations are taken together with honey twice a day.

Third -Pippali Sarva Jwara Lauha -240 mg each -These are taken in the after the above preparations. They should be taken at least three hours after the above.

Fourth -Navayasa Choorna-2.5 mg, Vasanta Malati Rasa-120 mg, Sitopaladi Choorna-1.5 mg -These are to be taken with honey twice a day.

Fourth -Amritarishta-10 ml, Vish Mushtayasava-5 ml, Lauhasava-10 ml -These liquid preparations are to be taken with equal quantities of water after lunch and dinner.

With the above treatment procedure, if the body is massaged with MahalakshadiTela, then there is immense relief.

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