Dhootapapeshwar Mahasudarshan Kadha for Fever and Enlarged Liver & Spleen

What are the uses of Mahasudarshan Kadha?

Dhootapapeshwar Mahasudarshan Kadha is an Ayurvedic tonic made to reduce liver and spleen swelling and control long-lasting fever. It helps when mild fever won't go for weeks, the right side under the ribs feels heavy and a little food fills the stomach. Chirayata is its best known herb. Over forty more go in, like giloy, kutki and neem. Taken regularly, hunger comes back and the stomach feels light.

Quick Facts:

• Ingredients — Daruhaldi and haldi are there for the liver. Sonth, kali mirch, pippali and ajwain improve digestion. Kateli and kakdasingi calm a cough. For the burning feeling during fever, there's lal chandan and khus. Harad, amla, mulethi and shatavari are added as well.
• It is a kadha. The herbs are boiled in water until only about one fourth of it is left. Dhai flowers are then mixed in and the liquid is kept aside to ferment, so it ends up with some natural alcohol, just like an arishta.
• Benefits — Helpful when fever comes along with cough and cold. And people who catch an infection with every change of season take it so they fall ill fewer times.
• Indications — Given for an enlarged liver and spleen, and for gulma, where gas collects into a hard lump inside the belly.
• Dosage — 10 to 20 ml, or 2 to 4 teaspoonfuls, twice a day. Mix in the same amount of lukewarm water before you drink it.
• Side Effects — Hardly any trouble at the normal dose. The herbs are strongly bitter, so a few people feel slightly sick for a short while after taking it. It has chitrak root, so pregnant women don't take it.
• After malaria, when the fever returns again and again, Dabur Vishamjwarantak Lauh Putpakwa is often taken with it.
• Eat light food like khichdi and moong dal while taking it. Fried and oily food makes the liver work harder, so cut down on it.