Menopause

Posted by vijaya in November 19th, 2008

Women’s Diseases –Menopause

Many women are troubled by too much bleeding during menopause. To control this bleeding take the skin of a very red pomegranate and dry the skin nicely in the sun. Preserve it in airtight container. Break a small piece of the skin and fry it to a golden brown colour in butter, then pound it to fine powder. Put the powder in a spoon and fill it up with sugar. Eat the mixture and drink water over it immediately. Over this eat wheat halwa made with pure ghee .. Take this treatment from the day the period start to the third day only for effective results. Too much menstrual bleeding in young women can be controlled by eating moong dal halwa. To prepare the halwa take 1 tablespoon whole moong with skins. 3 tblsps. pure ghee. 2 tblsps. each of finely sliced almonds and pistachios. 1/2 tsp. cardamom seeds and sugar to taste.

cardamoms pomegranate

Pound dal to a. fine powder. Heat ghee and fry -the ground dal to a golden brown colour. Add the rest of the ingredients and cook stirring frequently until the ghee floats on the top. Take this halwa from the day the menses start to the third day for three months and you will be relieved of your trouble for good. If you are one of those who always gets late menses, then eat raw onion with food regularly and you will always get menses on time. The best treatment for Leukorrhea {white vaginal discharge} is to take one ,teaspoon of fresh onion juice with half teaspoon of honey twice-daily until you are cured of your malady.

how to prepare ghee

Ghee is a healthy alternative to butter and oils. Ghee is an ingredient in many Middle Eastern dishes. It is also called clarified butter. It is available at natural foods and Indian product stores or you can prepare the ghee yourself. Is an unsalted butter that has been cooked to remove not only its butter fat solids, as in drawn butter, but also all water — so as to produce a food that contains no molecular oxygen, and is thus extremely storable and not subject to rancidity as in normal cooking oils. The health advantages accrue from the fact that ghee contains no oxidized cholesterol, the kind which leads to free radical damage in the cells of the bod

1 lb unsalted butter
cheesecloth
Directions
1 Heat unsalted butter in a stainless steel, thick-bottomed sauce pan, over a low-medium flame.
2 Allow the oil (ghee) to separate from the milk solids.
3 Periodically remove the foam that accumulates at the top.
4 When the oil is clear in color, the ghee is done.
5 Remove from the stove and allow to cool for a while, than carefully pour off the ghee into a wide-mouthed jar through several layers of cheese cloth secured to the opening of the jar or through a fine mesh strainer.
6 Cover the jar and store at room temperature.