Page history
12 October 2019
2 May 2019
19 February 2019
19 November 2018
→Punaravarti jwara (recurrent jwara)
+33
→Precautions after being cured from jwara
+9
→Signs of completely cured jwara patient
+3
→Signs of remission of jwara
+15
→Management of agantuja jwara due to mental factors
+9
→Management of abhighataja jwara
+4
→Management of jwara located in various dhatu
+4
→Spiritual therapy
+12
→Guidelines and various formulations in vishama jwara
+39
→Management of dosha dominance in vishamajwara
+9
→Management of karnamulika shotha (inflammatoion near the root of the ears)
+3
→Guidelines for management in sannipata conditions
+8
→Guidelines for improving agni (digestive strength)
+30
→Contra-indications of langhana
+3
→Indications of fomentation for alleviating cold
+8
→Agurvadya tailam
+3
→Guidelines for a patient with burning sensation
+21
→Chandanadya taila
-139
→External applications
+9
→Indications of shiro-virechana (nasal errhines)
+5
→Medicated enemas
-40
→Formulations with medicated milk
-16
→Formulations used in purification therapies
+12
→Various medicated ghee formulations
-32
→Various medicated ghee formulations
-25
18 November 2018
→Advantage of ghee
+9
→Formulations used in sannipata jwara
+18
→Kashaya in vishama jwara
+24
→Contra-indications in jwara
+4
→Indication of animal meat soups
+10
→Ten types of yavagu (gruel) in jwara
+24
→Various dietary articles used in treatment
+3
→Various external procedures
+5
→Indications of niruha (enema with decoction)
+6
→Indications and contra-indications of ghrita
+6
→Contra-indications of kashaya (astringents)
+3
→Guidelines for diet, mouth cleansing and tooth brush
+9
→Contra-indications of yavagu
+3
→Post vamana protocol
+16
→Hazards of improper vamana (therapeutic emesis)
+3
→Various drinks for management of thirst
+3
→Benefits of langhana (fasting) in jwara
+3
→Clinical features of Ama Jwara (first stage of jwara)
+7
→General patho-physiology of jwara
+7
→Abhishangaja, abhishapaja and abhicharaja jwara
+41
→Abhighataja jwara (due to injury or trauma)
+3