Divya Badam Pak
|Item Code||Brand||Health Concern||Pack Size|
|5313||Divya||Memory & Mind||500 gm|
Divya Badam Pak
In ayurveda badam pak is considered as a nutritive for brain and nervous system. Divya badam pak is a rich source of vitamin E (especially alpha-tocopherol form of vitamin E that is most efficiently used by the human body) containing 24 mg per 100 gm. It is also rich in monounsaturated fat,one of the two 'good' fats responcible for lowering LDL(low density lipoprotein) cholesterol and elevating HDL(high density lipoprotein). A controlled trial showed that 50-100g of divya badam pak in the daily diet reduced LDL cholesterol by as much as 9.4 % and increase HDL cholesterol by 4.6%. Badam pak also improves movement of the food through the gut this is because almond skin contains fibre which is good for digestion and also prevents peptic ulcers and colonic cancer
- Divya badam pak helps in fighting diabetes and heart diseases.
- It is nourishing,rejuvenating which fights mental and cardiac weakness,diseases caused by aggravation of pitta and eye disease.
- It contains magnesium potassium, calcium, phosphorous, iron, selenium,saponins and other antioxidants.
- It also works as demulcent which will quench thirst and relieve irritation at the mucous surfaces.
- It works as an energy booster and also very good for hair growth.
- It helps to get rid of various mental disorders which are basically stress related along with some other ayurvedic medicines.
- It pacifies vata thus can be given to patients suffering from vata disorders as joints pain, Alzheimer's disease etc.
- Intake of divya badam pak also improves complexion, removes skin dyness and the scaling of skin.
Suggested Dosage: 10 gm twice a day with cow's milk or water after meals.
Ingredients: Almond (Badam), Ghee, Sugar, Saffron, Javitri, Jayfal, Sonth, Mirch, Pipal, Laung, Dalchini, Tejpaat, Laghuela, Vidarikand, Kanch beej, Safed musli, Khareti beej, Salam mishri, Shatavar, Kamal gatta, Vanshlochan, Ras sindoor, Vang bhasma, Praval Pishti.
Badam -the best
Its botanical name is prunus dulcis belonging to the subfamily Prunoideae of the family Rosaceae and native to the Middle East. Its a small deciduous tree growing to between 4 meters to 10 meters in height.Almond is also the name of the edible and widely cultivated seed of this tree. Although popularly referred to as a nut, the almond seeds of fruit as botanically not a true nut, but the seed of a drupe (a botanic name for a type of fruit). The reticulated hard woody shell surrounding the edible seed is called the endocarp.the fruit is mature in the autumn, 7-8 months after flowering. There are two forms of the plant one (often with white flowers) producing sweet almonds and the other often with pink flowers producing bitter almonds. The bitter almond is rather broader and shorter than the sweet almond and contains
A wild form of domesticated almond is also known which contains the glycoside amygdalin which becomes transformed into deadly prussic acid(hydrogen cyanide) after crushing ,chewing or any other injury to the seed before cultivation and domestication occurred wild almonds were harvested as food and doubtless were processed by leaching or roasting to remove their toxicity. Domesticated almonds appear in the early bronze age (3000-2000 BC) of the near east or possibly a little earlier.
The Global production of almonds is around 1.7 million tonnes with a low of 1 million tonnes in 1995 and a peak of 1.85 millions tones in 2002 according to Food and Agriculture organization. The sweet almond itself contains practically no carbohydrates and may therefore be made into flour for cakes and cookies for low carbohydrates diets of for patients suffering from diabetes mellitus or any other form of glycosuria. Almond flour is gluten free and therefore a popular ingredient in cookery in place for wheat flour for gluten sensitive people and people with wheat allergies and coeliac disease.
Throughout the history almonds have maintained religious, ethnic and social significance. Almonds are appreciated in the Indian culture not only for their crunch but also for their nutritive and other health sustaining properties.
Divya badam pak helps in fighting diabetes and heart diseases. The presence of powerful nutrients like proteins, dietery fibre, monounsaturated fatty acids (MUFA) vitamin E and other phytochemicalswhich are plant chemicals that may provide protection against heart disease, stroke, and other chronic diseases. Make it a rich diet source for combating degenerating diseases such as diabetes and heart diseases.
Also it contains magnesium potassium, calcium, phosphorous, iron, selenium, saponins and other antioxidants
About Divya Ayurveda Products (Swami Ramdev Patanjali Yoga)
Divya Ayurveda has had the exalted vision bringing Ayurveda to global society in a contemporary form and to unravel the mystery behind this hallowed and revered Indian system of health by a thorough exploration and selection of indigenous herbs and ancient Ayurvedic literatures. Then by subjecting these formulations to modern pharmacological and toxicological safety tests, and performing further clinical trials to create new treatments and therapies.
Divya Ayurveda hopes that treatment be available to the common man at the minimum price. In the years 2002-03, they modernized the pharmacy, and added a new expanded unit well equipped with machines for large scale production.
A computer controlled herbal extraction plant commissioned in the facility is used for extracting from the various parts of the plant like the leaves, roots, fruit etc. The salient feature of this facility is the production of ayurvedic products using latest SCADA technology under controlled environmental conditions of temperature and pressure. Exact concentrations are finalized by vacuum drying which preserves the maximum valued contents of the herbs.
While maintaining production of the finest grade extracts, this method utilizes the cost-efficiency of bulk production. This unit has the capacity to process 10,000 kgs. of raw herbs at once. The desired fluid component is added to this extract in the process of making the treatments.
Divya Ayurveda uses an automatic high speed spray drier unit for the manufacturing processes, a fluid wed processor for quick liquification, tablet compressing device with the capacity for preparing one hundred thousand tablets per hour, a high speed auto-coater for coating the tablets, in addition to a high speed mixer-grinder, fluid wed driers and cleaning, and a crossing and pulverizing units.
In the packing section of Divya Ayurveda computer controlled packing equipment is being used, having the capacity of 300 volts per minute, with automatic blister packing machines. A utility center has been set up in this production unit which has two 500 KVA generators, softners and cooling towers including boilers and air compressors having the capacity to produce 300 tons of steam.
As a result of this Divya Ayurveda has become the first ayurvedic treatment manufacturing unit of Uttarakhand to get ISO-9001 and WHO-GMP certifications. In the facility, international standards like Good Manufacturing Practices(GMP), Good Packaging Practices(GPP), Good Agricultural Practices(GAP) and Good Harvesting Practices(GHP) are being strictly followed.
Divya Ayurveda's R and D department is dedicated to product development, quality control and standardization. Divya Ayurveda has begun demanding work and initiated a revolutionary change by making three stage standardization and clinical testing the standard in the field of the manufacturing of ayurvedic treatments:
1. Quality Control and Quality Assessment.
2. Toxicological Study-Animal Trial.
3. Clinical Trial.
For Quality Control and Quality Testing the following three steps are followed :
1. For Raw Material
3. For final product
1. Quality Control and Quality Testing for Raw Material: The raw material to be used in production of ayurvedic products are used only after they have been tested for their purity. Quality control of the raw material to be used for preparation of the products is a difficult task, as there are many varieties of the herbs. Much depends on their place of procurement and the season in which they have been collected. To accomplish a thorough review that is both appropriate and effective, an herb research department has been established in which efficient, trained scientists and research personnel from the fields of botany, pharmacology, chemistry, microbiology and ayurvedic products have been employed.
In this Department standards relating to botanical and mineral identification, adulteration, the knowledge about the mixture of the representative ingredients and appropriate proportions for the manufacturing of the products is being adopted, so that the quality of products in every batch remains same.
1. Determination of foreign matter or adulterants
2. Morphological Study
4. Solubility in different solvents like water, alcohol, ether etc.
5. Ash value
6. Moisture content
7. Oil contents
8. Bulk density of raw material
9. Comparative Chromatographic Study by TLC and HPTLC
10. ORD-Optical Rotary Diahroism-Polarography
11. X-Ray Photo Electron Spectroscopy
12. U.V. Photo Electron Spectroscopy
To carry out these tasks a laboratory (QA and QC Laboratories) has been constructed which uses modern equipment like ovens, microwave ovens, moisture balance, bulk density apparati, microscopes, computerised microscopes, polarimeter, extraction apparati, Thin Layer Chromatography (TLC), High Profile Thin Layer Chromatography (HPTLC). At present Botany, Chemistry and Microbiology departments are working in these laboratories.
2. Quality Control and Quality testing for Extracts/ Bhasmas at different stages: For extraction in the production unit the most modern SCADA controlled extraction unit is being used. For properly maintaining quality control of the various extracts at different stages of extraction, the following standards are strictly followed:
1. Measurement of the Solid Content
2. Measurement of Ph value
3. Study of the comparative TLC and HPTLC tests
4. Chemical analysis
5. Study of the science of metal formation, etc.
3. Quality Control and Quality testing for final products: Various processes are followed for quality control and standardization of the final products like Choorna, Vati, Bhasm etc.
Quantity of ingredient
Spectrum of ingredient
X-ray diffraction of ingredient
TLC and HPTLC
2. Measurement of set Physical parameters
Solubility in different solvents like water, alcohol, either etc.
4. Microbiological Test
In this way, by giving a new form to the ayurvedic products, a new step has been initiated in the direction of quality control and standardization, by which ayurveda is clearly bound to make a mark on the world. This will not be an effort only for the benefit of India but for whole world and in the time to come it will help make the healing treatment available for everyone. As the ancient sages were well versed with the knowledge of ayurveda and there has been refinement of the knowledge from time to time by the learned in the field, in the same way Divya Ayurveda is trying to bring refinement to the knowledge of ayurveda. At Divya Ayurveda the formulations of rasrasayan vati, gugullu, choorna, avaleha, ghansatva, kwath, ghrita, taila, mandoor, lauh, parpati, pishti, aasav, arishta etc. are pure, of high quality and are prepared strictly according to the classical treatise. Divya Ayurveda puts in all the efforts to make the treatments pure and rich in quality.
*** Please note that this product is packaged in a Plastic Bottle***
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