Kerala Draksharishta Arishtam

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Do you think twice before going for a brisk walk, fearing your legs may fail you? Are you concerned the mildest of exertion may make you dizzy and pant for breath? Do you have pale skin and icy hands and feet? These could be because of underlying anemia and metabolic toxins in your blood, which may lead to skin diseases, poor appetite, and low immunity. Draksha is an Ayurvedic herb enriched with iron, vitamins, and other minerals. Kerala Ayurveda Draksharishta, with the goodness of draksha or raisin, is an ideal tonic for anemia and a potent blood purifier that will help detoxify your body. It also has herbs like Cinnamon or Tvak, Cardamom or Ela, Indian rose chestnut or Nagakesara, False black pepper or Vidanga that help improve hemoglobin levels and remove metabolic toxins from the blood.

Fights iron deficiency anemia - Kerala Ayurveda Draksharishta is made with the goodness of blood-nourishing or rakthaprasadaka herbs that help relieve anemia. Unlike other iron supplements, Draksharishta is a non-constipating and non-nauseating tonic that soothes your GI tract and fights anemia. Improves hemoglobin level - Draksharishta helps boost hemoglobin levels and enhances blood health. Purifies blood - With the goodness of nagakesara, vidanga, and tvak, Kerala Ayurveda Draksharishta flushes out toxic metabolic waste from the blood and keeps the blood toxin free. Eases general weakness - Low Hb in the blood will cause general weakness and fatigue. Regular use of Kerala Ayurveda Draksharishta will keep weakness and debility at bay and energize you from dusk to dawn. Draksha - Enriched with iron and vitamins, it helps boost Hb levels and combats iron deficiency anemia. Tvak - With haematinic properties, it helps improve blood health. Nagakesara - Helps to enhance the absorption of iron. Vidanga - Helps purify the blood and eliminate toxic metabolic waste from the blood. Dhataki - Fermentation initiator of all Sandhana Kalpana or fermented Ayurvedic preparations. Jaggery - With its sweetness, it adds palatability to the arishta.