Sugar Formula

In the Charak Samhita and the Sushruta Samhita, diabetes has been explained as Madhumeha, moreover the symptoms associated to that is recognised as Prameha disorder or urinary disorder, which is similar to Polyuria. The urinary disorder in which the taste of the urine becomes sweet, is associated with diabetes or sugar imbalances, in Ayurveda. Mahayogi Charak explains these imbalances occur due to three main reasons (1) improper dietary habits (2) sedentary lifestyle and (3) Genetically transferred.

Veda’s Eleven is a polyherbal formulation for the treatment of Sugar disorders. These eleven herbs have been carefully selected by SBRI (Baidyanath Research Institute) to arrive at a potent formula called “Sugar Formula”. This formula addresses all the three doshas, and helps in balancing, Vata, Pitta and Kapha. By doing that it achieves a better balance of blood sugar levels. It provides relief in frequent urination, excessive thirst, dryness of mouth, numbness, debility, fatigue and other health issues associated with diabetes.

Each 825mg capsule of sugar formula contains pure extracts of: Jambu- Eugenia heyneana, Gudmar- Gymnema sylvestre , Karela- Momordica charantia, Guduchi - Tinospora cordifolia, Khadir- Acacia catechu, Haridra - Curcuma longa, Amalaki - Phyllanthus emblica,  Vijaysar- Pterocarpus marsupium, Udumbara- Ficus glomerate, Methi- Trigonella foenum-graecum, Vat-  Ficus benghalensis.

VEDA’S ELEVEN

• Jambu: Jamun in sanskrit is called Jambu, and has special reference in the Vedic text. Krishna Bhagwan, is  known to have four symbols of the jambu fruit on his right foot as mentioned in the Srimad Bhagvatam. In the ancient text, India is referred to as Jambudweep, meaning land which has many Jambu trees. Jamun acts as a powerful antioxidant that helps to improve immunity, but its traditional strength  lies in the treatment of diabetes. Jamun seeds contain substances called jambosine and jamboline. Both these are believed to slow down the process of converting starch into sugar, which ensures greater availability of insulin. by either increasing its secretion or preventing it from degrading fast.
• Gudmar: Gudmar translates into Madhunashini in Sanskrit, the one which demolishes sweet taste from the tongue when chewed. It is bitter in taste and aids digestion. Diabetes is referred to as "Madhumeh" in Ayurved, and as prevention is the corner stone of this science, gudmar helps to avoid foods with sugars and carbohydrates. It has antioxidant and anti-inflammatory properties which protects the pancreatic cells against damage caused by free radicals allowing it to increase the secretion of insulin, which helps maintain blood sugar levels.
• Karela: In Ayurveda Karela comes under the category of “Shak Varg”, which makes it a vegetable full of medicinal properties.The compilation of all Ayurvedic literary treasury has been accumulated in one single book in 1867 called “Nighantu Ratnakar”. The Sanskrit shloka in these texts highlights the properties and the benefits of consuming Karela. Bitter taste is also key to its health benefits. The shloka clearly states the various ailment for which Karela is beneficial. Lets analyse each one as mentioned above.

1. “Aruchi”, Karela can ignite taste within the individual to ensure no eating disorders arise.
2. Addresses Kapha and Vata, Karela has the properties to remove unwanted toxins (Ama) or metabolites from the body which arise due to Kapha imbalance, as well as oxidative disorders which arise from the Vata imbalance.
3. “Rakta dosh”, “Krimi”, “Pitta”,“Pandu” and “Jwar”. Karela which is bitter in taste addresses problems related to blood, which may be due to worms and thereby address anemia and fever. 
4. “Shwas-Khas”and “Kamala). Karela is beneficial in respiratory disorders as well as Jaundice.
5. The Main therapeutic benefit of Karela is in Diabetes. A sudy done in 1960 revealed that Karela has the capacity to regulate carbohydrate digestion and glucose utilization, by regulating metabolisim. Since it can mimic insulin and secretagogue characteristics it can supports the anti-oxidant defence in diabetes. Therefore it has the potential to substantially diminish the development of diabetes.
6. Guduchi: Guduchi (Tinospora cordifolia): A growing number of studies support guduchi's role as an adaptogen and a immuno modulator. a potent herb that increases the body's resistance to stress, anxiety, and illness. Ayurvedic medicine recognises guduchi for many activities such as anti-inflammatory, immuno-modulatory, anti-pyretic activity,  anti-diabetic, anti-allergic and anti-arthritic activities and various other medicinal properties. Significantly its antioxidant properties help in supporting  the liver and the immune system.
7. Haritaki: It is said that a drop of Amrit fell from heaven to give birth to this tree on earth. The fruit “ Haritaki” of this tree was referred by many names, the “divine fruit”, or “the life giving fruit”, and it is because of these many synonyms it is also called the “king of medicines”. In India it is commonly known as “Harad”, one of the three ingredients of “Triphala”. The Tibetians are also known to use every part of this tree including the fruit in their formulations since ancient times. Haritaki is Tridosh Nashak, it pacifies all the three doshas. Doshas: Ayurveda believes that the intestines is the gateway to physical and emotional well being, and it is poor functioning (Vata Imbalance) gives rise to almost all diseases. Haritaki supports and aids digestion in the large intestine, which is considered the home of Vata. It assits in cleaning the intestines with its antibacterial properties. Therefore it is a key ingredient to address all types of “Vata Vikar”, like gas, bloating, indigestion and elimination, by strengthening the digestive Agni of the individual. Interestingly Haritaki is known to have five of the six tastes. The astringent qualities help in balancing Pitta and its bitter taste balances Kapha. 
8. Amalaki: The vedic text anoints this fruit as “Sarvadosha Hara”, which is the remover of all diseases, and that makes Amla the most revered fruit in the science of Ayurveda. According to Ayurveda the fruit of Amla has five out of six tastes known in Ayurveda. The active ingrdients in the fruit help address many ailments, including sugar and diabetes.

Vitamin C: Amla is said to contain four times the vitamin c of an orange. Vitamin C is known to increase the activity of natural killer cells leading to toxicity and breakdown of the cancerous cells. It may prove to inhibit the growth and multiplication of cancer cells to some extent. 

Cholesterol: Amla can significantly support metabolisim of the body by increasing  the digestive powers. This may lead to maintaining balance of the cholesterol ratios in the body. Modern studies have evidence that a protein compound PPAR-α increases with the consumption of Amla, which is the main ingredient in cholesterol metabolisim. 

Indigestion, Diarrhea & Dysentery: Amla increases the Ojas by supporting the digestive fire (Pachak Agni) and greatly manages indigestion, further with its mildly laxative nature it assists in the cleansing of the digestive tract. Amla has antispasmodic property and helps relax the abdominal  muscles, this provides relief in diarrhea and dysentery.

Obesity: Once again the role of Amla to increase the digestive powers and the metabolisim within the body will geatly support weight loss.

Osteoarthritis and Joint pain: Sandhivata is a condition according to Ayurveda, when Vata gets aggravated which leads to Osteoarthritis and Joint pains. Amla has properties to balance vata and therby provide relief in both the conditions by significantly increasing mobility. 

Pancreatitis & Diabetes: There is no established cure in Pancreatitis, however Amla may prove effective by fighting free radicals in the body, by doing that  it also lowers risk of diabetic complications. Amla supports glucose metabolisim, thereby supporting blood glucose levels in the body, useful for diabetics.

• Vijaysar: Vijaysar (Indian Kinotree), found primarily in India. The original vedic text explains the usage of this wood by the sages to control Prameha (Diabetes) by simply soaking pieces of Vijaysar wood in water overnight and then drinking the water, Some would prepare a tumbler of that wood and leave the water overnight before drinking. Either ways the results were excellent. Today it is more practical to use Vijaysar wood in the form of powder or extract for ease of consumption while having similar results. 
  Ayurveda identifies that diabetes occurs due to Mand-Agni, which is weak digestive fire as a result of Vata and Kapha imbalances. Vijaysar as a Rasayan, enhances the Agni of digestion and increases the “pachan shakti”, the digestive powers. Ayurveda considers Vijaysar as bitter in taste and therefore good for balancing Kapha, by improving metabolisim.
• Udumbara: Udumbara also known as Gular in Hindi, gets its name from none other than lord Vishnu, who represents good luck. Charaka Samhita identifies this herb as Mutra Sangrahaneya, a plant that can restore normal quantity of urine when used.

Modern studies on this plant confirm the antioxidant properties and hence can be very useful to address metabolic disorders.

• Methi: The use of methi seeds has been added in Ayurveda in the 10th century, and finds its mention in the Ayurvedic text of Dhanvantri Nighantu. Methi seeds contain fiber and other chemicals which may slow the body’s absorption of carbohydrates and sugar, thereby maintaining healthy sugar levels. Eating Methi is also very helpful in reducing cholesterol. You can take Methi in different forms, however powder form is equally effective. 
• Vata: Vata is the Sanskrit name of the mighty banyan tree. This tree is considered sacred in India, Its gigantic size is capable of making a large canopy to provide shade, especially in the summers. The 24th Buddha found enlightenment sitting under a similar tree. The Jains also recognize that their lord Adhinath also gained spiritual enlightenment under such a tree.

The roots and the bark of the tree  have bio-active compounds which help in lowering blood sugar levels.