Reply To: Salya Tantra

[BettinaJonsef]

Class 3
The Triphala churna includes Haritaki, Bibitaki and Amla in equal portions. The powder has a powerful smell and is very dry, making a lot of dust. After cooking the decoction I tasted a very astringent, slightly bitter broth.
I can see while Triphala is helping in wound healing.
The sour taste of the fruits washes vitamin C and minerals into the wound nourishing the damaged and stressed cells.
The sweet taste helps with cell energy, promoting healthy cell division.
The pungent taste activates the Agni in the cells that might got damaged by the injury, promoting metabolism.
The bitter taste cools the tissues after the inflammation. It keeps the wound free from pathogens, viruses and infections and promotes healing.
The astringent taste is constricting. It is helping the tissues to close up the wound,
Triphala is tonifying to the cells, they become and stay elastic and bendable so the wound does not become stiff.
Triphala has downward moving energy. This is helpful by taking the damaged cells and funnel them out of the body by elimination through urine, feces and sweat.
Lastly, Triphala is a rasayana and rejuvenates the damaged skin by promoting healthy, nourished cell growth.