Pakhala- The Gut Wonder Food & Bowel Nosodes in Homoeopathy of AYUSH

Since ancient times Odisha or Kalinga as known in that era, the state in eastern part of the nation is a rice eating state. Rice is the staple food as it is cultivated as the main cereal. Further, the healthy technique of boiling the rice partially is also age old. In common parlance, it is called as the brown rice as it looks brown in color. The brown color is because of the coating of the rice bran that comes out from the paddy when it is boiled. The process involves boiling the rice twice. First the paddy is boiled and dried in the sun after spreading out in the open. After drying once, the paddy is boiled again and dried again. Thereafter, the twice boiled & dried paddy is de-husked & the final product is obtained in the form of brown rice or par boiled rice. The article focuses on celebration of this rice in the state of Odisha of India. The literature review cites studies related to the Fermented Rice Water (FRW) that links its benefits to gut health & its related issues. The study emphasizes on fermenting in earthen pots overnight for optimal benefits. The article links the gut bacteria related to the article to the Bowel Nosodes of Homoeopathy that are a group of medicines prepared from the gut bacteria. There after it further links ‘Butyrate’ a product of soaking the Fermented Rice Water to Homoeopathy. In the last section, it reinforces the integration of homoeopathy on a large scale to deal with gut related issues that affect both mental and physical levels.