An ayurvedic cure for Thyroid problems

Mix
Triphala powder-300gm
Deodar stem powder-100gm
Long pepper powder-100gm
5 gm of this powder is taken twice a day with honey for the Thyroid gland to start functioning normally.
Note:The powder must be very fine.

An oil massage for Thyroid problems
Massaging a little mustard oil on the neck will strengthen the thyroid glands and decreases all kinds of thyroid problems.This is an aid and not a cure.

Nose drops for Thyroid hormone disorders
The Neem oil is extracted from the seeds to have many medicinal properties.
Using them as nose drops regulates the functioning of the Thyroid gland .
Dosage-1 drop in each nostril-preferably early in the morning on an empty stomach 

Neem tree is an important source of medicine, livestock fodder and food. A special type of food for diabetics is prepared from the gum obtained from the bark of the Neem tree.

Neem tree has medicinal, cosmetic, pesticidial, environmental, culinary uses and the young neem trees act as livestock fodder.
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Ingredients:

thella vishnukrantha verlu( evolvulus alsinoides roots ) paste - 5 gm
cow ghee - 1 spoon

Method:

evolvulus alsinoides roots will be grinded and mix with cow ghee.Eat in the early morning daily.
Health Benefits:
With in 1 week , thyroid problem will be solved.avoid kapha related food , cool food.
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Ingredients:

450 g mix of potatoes, cauliflower, and a few radishes
1 1/2 teaspoons dried mint
1/2 teaspoon red chile pepper flakes
1/2 teaspoon cumin seeds
1/2 teaspoon fine grain sea salt
1 teaspoon ground cumin
1/2 teaspoon cinnamon


1 teaspoon ground ginger
4 tablespoons olive oil
1tbsp lemon juice

For Topping:

Method:

Preheat the oven to 425F or 220C.Toss the veggies with coconut oil, sea salt and the Moroccan blend.Lay them out on parchment paper so they don’t touch each other too much.Bake them for 45 minutes.a squeeze of lemon and all of the other toppings. A salted yogurt and serve.
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Ingredients:

1 Kabocha squash
¼ cup heavy cream
2 cups veggie broth
two of cinnamon
Salt and freshly cracked black pepper
1 teaspoon fresh grated ginger

 Method:

Pre-heat the oven to 400F or on gas roast Kabocha squash the same way roast butternut and pumpkin.Slice the stem section off the squash first and then slice the squash in half with carefully. Scoop out the seeds.Brush the cut sides of the squash with a little oil. Lay the squash halves cut side down in a glass baking dish and add a little water to the pan. Bake for about 20-30 minutes or until the squash is tender and skins are golden brown and toasty.Once the squash has cooled, scoop out the pulp and place it in a blender,and puree.Add the tablespoon of butter to a medium soup pot over medium heat. Once the butter has melted, whisk in the squash puree with the heavy cream and veggie broth.Heat to a light simmer, adding additional veggie broth for a thinner soup.Whisk in the cinnamon and fresh ginger and season with salt and freshly ground black pepper to taste.Keep the soup warm for about 10-15 minutes to allow all the delicious flavors to develop. Serve warm.Thanks for Visiting womenspage.in