jambul beej choorna 500 gm aushadhi bhavan ayurved seva

jambul beej choorna 500 gm aushadhi bhavan ayurved seva

Jambul Beej Churna: A Natural Aid for Blood Sugar Control

Jambul Beej Churna is an Ayurvedic powder derived from the seeds of the Jamun fruit (Syzygium cumini). It is primarily used for managing blood sugar levels and supporting overall health.

Key Benefits of Jambul Beej Churna

• Blood sugar control: Helps regulate blood sugar levels and improves insulin sensitivity.
• Digestive health: Supports digestion and relieves digestive discomforts.
• Antioxidant properties: Protects cells from damage caused by free radicals.

How to Use Jambul Beej Churna

Jambul Beej Churna is typically consumed orally. It can be mixed with water, juice, or honey for better taste and absorption. The recommended dosage may vary based on the individual’s condition, age, and the specific formulation. It is essential to consult with an Ayurvedic practitioner to determine the appropriate usage.

Precautions and Considerations

• Individual variations: The response to Jambul Beej Churna may vary from person to person. It is essential to observe any unusual reactions and consult a healthcare professional if necessary.
• Diabetes management: While Jambul Beej Churna can be beneficial for blood sugar control, it shouldn’t replace prescribed diabetes medications. Regular blood sugar monitoring is essential.
• Pregnancy and lactation: Pregnant and breastfeeding women should seek medical advice before using Jambul Beej Churna.

Jambul Beej Churna offers a natural approach to supporting blood sugar management. However, it is crucial to remember that it is not a substitute for medical treatment. If you have diabetes, it is essential to consult a qualified healthcare professional for a comprehensive evaluation and appropriate treatment.

By understanding the therapeutic properties and proper usage of Jambul Beej Churna, individuals can harness its potential to improve blood sugar control and overall well-being.

Jambul or Jamun or Jamblang or Jambhul जांभुळ (मराठी)(Syzygium cumini), Kaalo Jaam (Bangla) Naavar Pazham (Tamil) is an evergreen tropical tree in the flowering plant family Myrtaceae, native to India, Pakistan, Indonesia and Sri Lanka. It is also grown in other areas of southern Asia including Myanmar, Nepal and Afghanistan. The tree was also introduced to Florida, USA in 1911 by the USDA, and is also now commonly planted in Suriname. In Brazil, where it was introduced from India during Portuguese colonisation, it has spread out in the wild in some places, as many native birds such as thrushes, tanagers and the Great Kiskadee want their fruits. The various names for this fruit are (in Java) plum, jambul, jamun, jaman, black plum, faux pistachier, Indian blueberry , jambol, doowet, jambolan and jambolão. Scientific synonyms include Syzygium jambolanum, Eugenia cumini and Eugenia jambolana.

A fairly fast growing species, it can grow as high as 30 metres, and can live more than 100 years. Its dense foliage provides shade and is grown just for its ornamental value. The wood is strong and water resistant. Because of this it is used in railway sleepers and to install motors in wells. It is sometimes used to make cheap furniture and village dwellings though it is relatively hard to work on.

The Jamun tree starts flowering in March-April. The fragrant flowers of Jamun are small, nearly 5 millimetres in diameter. This is followed by the fruit which appears in May-June and resembles a large berry. The berry is oblong and ovoid. It is green when just appearing, pink when as it matures, and shining crimson black when fully ripe. Another variety comes in white and some people say that it can be used as a medicine[source?]. Jamun fruit is a mixture of sweet, slightly sub acid spicy flavour that stands out even after eaten since it turns the tongue into purple color. The fruit is universally accepted to be very good for medicinal purposes, especially diabetics[source?]. The seed is also used in various alternative healing systems like Ayurveda, Unani and Chinese medicine for digestive ailments. The leaves and bark are used for controlling blood pressure and gingivitis. Wine and vinegar are also made from the fruit.

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