TRIPHALA: A common element in many Ayurvedic protocols, Triphala is not one plant, but three. The Sanskrit word actually means “three fruits,” (tri = three, phala = fruit), and it represents the combination of Emblica officinalis, Belleric myrobalan and Chebulic myrobalan. This standardized combination has existed in Ayurveda for thousands of years, and as such, it is considered as a single entity. Use of Triphala is based on a key tenet of Ayurvedic theory, that disease is most able to take hold when digestion is compromised. As such, two major formulas were created to normalize digestion and prepare the groundwork for overall wellness: Triphala and Trikatu (which we will discuss next). Triphala provides detoxification and digestive correction by promoting peristalsis and providing organ specific anti-inflammatory action in the lower GI tract. Today, Triphala is most commonly used for those with GI complaints such as bloating, sluggish digestion, food sensitivities, fatigue after meals, or chronic constipation. The Triphala ‘cocktail’ challenges modern scientific investigative methods, since the unique compounds within each fruit seem to take on different attributes when combined, which may not be replicated when the fruits are analyzed separately. In fact, the therapeutic dose of each ingredient can be significantly reduced when formulated together in equal amounts. Triphala is best used in capsules, standardized to 50% tannins, and at a dose of 500-600 mg before each meal (15-20 minutes prior is sufficient). Taken consistently, results are generally seen in as little as two weeks. However, it may take as long as 4-6 weeks to obtain the full therapeutic effect.
Posted on: Tue, 03 Sep 2013 08:44:02 +0000