Traditional Indian kitchens included various recipes of Triphala into their diet plan, e.g. the very delicious Triphala Chuntey (Sauce or dry sauce base). They had a reason to do so. Given the myriad benefits triphala has to offer, it becomes all the more rational to put it in the group of herbs that can be taken daily if one wishes to live a long, disease free life.
Known as a Rasayana in ayurveda, triphala acts as an immunomodulator and an antioxidant. It works well in inflammatory and infectious conditions. It is a wonderful digestive and balances all the three doshas (humours) and agni (metabolism).
It is a potent rasayana according to ayurveda and according to Acharaya Charak, the one who consumes Triphala rasayna with honey and ghee, lives one hundered years without diseases and old age. It rejuvenates and nourishes all the tissues and organs of the body.
It has five out of six tastes. It does not have salty taste. It is neutral in potency and action and has sweet vipaka (post digestive taste). Amla is heavy and dry whereas haritaki and vibhitaki are light and dry.
Triphala has a balancing effect on all three doshas which is why it is suitable for all types of body types and for persons of all ages. However, due to dry nature it may cause dryness in high doses, so complementing with honey and ghee/oil helps.
Directions for use
Two capsules twice a day with lukewarm water or as directed by the physician.
It can be taken with honey and ghee as a rasayana. But diabetic can take it with lukewarm water.