Bitter Gourd or Karela (Momordica charantica) is used food and medicinal purpose. It is bitter in taste and used in treatment of diabetes as it can regulate blood sugar level. In Ayurveda Karela is said to be general tonic. It is used to detoxify body and curing liver. Karela has anti-viral, anti-bacterial, anti tumour and hypoglycaemic activities.
It is also used to treat indigestion, digestive system disorders, skin problems, viral infections, high blood pressure, blood purification, reduce cholesterol, deworming, improved immunity, inflammation etc. Bitter melon is used to treat diabetes as it contains chemical which works like insulin in lowering blood sugar level in diabetes.
Bitter gourd is generally eaten in cooked form like vegetable. But to take it as medicine its juice should be consumed. Cooking destroy its medicinal properties as many nutrient are lost in process. Its fresh juice can be drink once or twice a day to control diabetes.
Latin name: Momordica charantia Linn. (Cucurbitaceae)
Sanskrit/Indian name: Karavella, Kathilla, Sushavi, Karela, Kareli
English name: Bitter melon, Bitter Gourd, Carilla Gourd
Health benefits of Bitter Gourd
- Lowers blood sugar
- Purifies blood
- Gives relief in constipation
- Helpful in treating skin diseases
- Effective in diabetes
How to extract Karela juice or Bitter gourd juice
Karela juice is extracted from Karela fruits. First 2- 3 fresh bitter melons are washed, deseeded and cut in small pieces. Then it is grinded in electric grinder after adding some water. When all Karela pieces are grinded completely, strain the juice. This is freshly prepared Karela juice.
Dosage of Bitter gourd juice
Take 10 to 30 ml of Karela juice on an empty stomach daily. This dosage is adequate to regulate blood sugar level. It can be taken twice a day.
- Please do not take more than recommended doses as in that case this juice may have inhibitory effect.
- Do not take Bitter gourd during pregnancy as it has abortifacient properties. It can cause miscarriage and menstruation like bleeding.