A recipe to improve bone health

Experts suggest that the soup that is made from boneetter plant stalks can be a recipe that is suitable for anyone recovering from a broken bone or osteoarthritis or who needs to boost bone density.

Vishak Shankar, 39 year-old from Bengaluru, was injured when playing football. He broke his 2nd toe bone. He needed an ankle cast over 30 days.

“During this time I was urged to take calcium as well as other supplements to aid in recovery. However, I experienced extreme constipation as a result of these tablets.” claims the professional in information technology.

An ayurvedic doctor advised him to consume the herb Cissus quadrangularis, which is used traditionally to boost bone growth and strength.

It is referred to by its popular Indian names like veldt grape asthisamhara, hadjod mangaravalli asthikoodi, mangaravalli, or chengalamparanda. The herb’s Hindi designation, Hadjod, literally translates to ‘that which connects bones’.

Shankar received advice to make an emulsion (chutney) (or a stew) from the herb. When he looked at his nutritional supplements, Shankar was shocked to discover they contained Cissus quadrangularis.

Beneficial compounds for Bone health

The plant, or adamant creeper, enhances bone healing and eases inflammation. It is a rich source of calcium, Vitamins C and E, and antioxidants like carotenoids and tannins, as well as phenols.

Dr Niya T Sivan, an ayurveda scientist and researcher of Akay Natural Ingredients, Kochi, Kerala, believes that they could be aiding in gaining power.

Cissus quadrangularis is a factor in the increased collagen production in joint and bone tissues. The beta-sitosterol chemical compound in the plant is believed to be linked with the possibility of enhancing bone mineral density.

Cissus quadrangularis| Shutterstock

However, more studies are required to determine the precise action that the plant has. Therefore, it is suggested for osteoarthritic issues and for boosting osteoporosis.

Numerous studies have revealed that the herb could slow the loss of bone, accelerate the healing process of fractures, and treat osteoporosis-related conditions, She adds.

In a pilot study, nine participants received 500 mg of Cissus quadrangularis and were instructed to take one capsule three times daily for six weeks. Then, after the study, participants said that their swelling and pain diminished, and their jawbone fractures healed quickly.

A different study found that the researchers gave Cissus to mice with osteoporosis. The study found that the plant aided in preventing bone loss.

Side effects

Although the plant is generally considered safe for consumption, one study examining its effects on metabolic disorders revealed that people who consumed this medication had minor side effects, such as gas, dry mouth, and diarrhea.

Dr. Sivan suggests cooking this herb in a lightly oiled iron skillet before using it.

Shankar took his plant of hadjod to make soup. “I prefer natural remedies that come from nature. As per the instructions of the expert in ayurveda, I made and ate the soup each all day, for 21 consecutive days.” the doctor says.

Ingredients

  • Lentils (a mix of green gram/moong dal, red lentil/masoor dal, or red gram/tur dal) – 1/2 cup
  • Hadjod cleaned and grated – 10 pieces.
  • (Wear gloves when cutting this plant to prevent minor itching.)
  • Turmeric powder one teaspoon
  • Salt to taste
  • Ghee (clarified butter) 1 teaspoon
  • Garlic and ginger Finely chopped or grated one tablespoon.
  • Hot water or vegetable broth 2 cups
  • To garnish: two or three teaspoons of coriander leaves; black pepper powdered or crushed.

Methods

  • Rinse lentils 2 or 3 times with a filter, remove the water, and set them aside.
  • Pressure cook the ingredients for three whistles: the wasjodpieces, lentils, and some salt and turmeric powder. After the pressure is released, ensure the vegetables and lentils are cooked.
  • Once cool, put the soup through a blender until you get an even, smooth puree. You can strain the soup to get rid of any fiber.
  • In a skillet in a saucepan, melt a teaspoon of Ghee. Add a tablespoon of ginger-garlic mix, and cook for 30 seconds. Then add the hadjod-lentils puree and two cups of boiling vegetable broth or water to the pan. Adjust the salt according to your preference.

 

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