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Diabazac Syrup - Ayurvedic blood sugar control Medicine | Promote insulin sensitivity

Diabazac is an Ayurvedic syrup that is used to manage diabetes. It is made with a blend of seven herbs, including neem, karela, jamun, gudmar, chirayta, tulsi, and bel patta. These herbs have been shown to support healthy blood sugar levels, promote insulin sensitivity, and aid in weight management. Diabazac is also easy to incorporate into your daily routine, as it comes in a liquid form. Diabazac Syrup also helps with digestion and liver function. It is also easy to incorporate into your daily routine, as it comes in a liquid form. Key features of Diabazac: Made with a blend of seven Ayurvedic herbs Supports healthy blood sugar levels Promotes insulin sensitivity Aids in weight management Easy to incorporate into your daily routine Benefits of Diabazac: Supports healthy blood sugar levels Promotes insulin sensitivity Aids in weight management Enhances digestion and liver function Easy to incorporate into your daily routine List of the seven herbs and their purported benefits: Neem: B

Exploring the Distinctive Qualities and Uses of Saindhav Lavan: Himalayan Pink Salt


Saindhav Lavan, commonly known as Himalayan Pink Salt, is a unique and highly sought-after variety of salt that has gained popularity in recent years. Originating from the majestic Himalayan Mountain range, this salt has captivated the taste buds of people around the world with its distinctive flavor and stunning pink hue.

Interestingly, the name "Saindhav Lavan" comes from the Sanskrit term for the ancient civilization of the Indus Valley, which once thrived in the region where this salt is found. This historical connection adds an intriguing cultural dimension to this exceptional salt.

Beyond its fascinating origins, Saindhav Lavan holds an exceptional characteristic that sets it apart from ordinary table salt. Its alluring pink color comes from a rich mineral composition that includes iron oxide, imparting a delicate blush to each crystal. But Saindhav Lavan is not just a feast for the eyes; it also offers numerous health benefits and is cherished by chefs and food enthusiasts for its unique taste and versatility in the culinary world. Let's delve deeper into the remarkable qualities and benefits of Saindhav Lavan, the Himalayan Pink Salt.

Background Information:

Saindhav Lavan, or Himalayan Pink Salt, has a rich historical background that dates back thousands of years. Its origin can be traced to the ancient Salt Range in the foothills of the Himalayan mountains, which spans across India, Pakistan and Nepal. This region has been renowned for its abundant salt deposits since ancient times.

The discovery and use of Saindhav Lavan can be attributed to the Indus Valley Civilization, one of the world's oldest urban civilizations. Archaeological evidence suggests that the people of the Indus Valley were well aware of the salt deposits and utilized them for various purposes, including culinary and medicinal uses. The name "Saindhav" itself is derived from the Sanskrit word referring to this ancient civilization, highlighting the historical significance of this salt.

Geologically, Saindhav Lavan is believed to have formed over millions of years through the evaporation of ancient seas in the region. As water bodies dried up, they left behind mineral-rich salt deposits, which were gradually buried under layers of sediments. The immense pressure exerted by the overlying rocks and tectonic movements transformed these deposits into the crystalline salt we know today.

Harvesting Saindhav Lavan involves traditional methods that have been practiced for generations. Local salt farmers, often from remote villages in the Himalayan region, manually extract the salt from mines or underground brine pools. These mines are carefully excavated to preserve the integrity of the salt deposits. In some cases, the salt is obtained through evaporating brine pools, where water is collected from natural springs or underground sources and allowed to evaporate under the sun.

Once harvested, the salt undergoes minimal processing. It is washed to remove impurities, sundried, and sometimes crushed into different grain sizes. This minimal processing ensures that the salt retains its natural mineral composition and delicate flavor. The traditional methods of harvesting and processing Saindhav Lavan contribute to its unique characteristics and make it a truly remarkable salt variety.

Composition of Saindhav Lavan:

Saindhav Lavan, or Himalayan Pink Salt, derives its distinctive qualities from its unique mineral composition. This salt is rich in essential minerals and trace elements, which not only contribute to its pink color but also provide potential health benefits.

One of the prominent minerals found in Saindhav Lavan is sodium. Sodium plays a crucial role in maintaining fluid balance in the body and is necessary for proper nerve and muscle function. However, it is important to consume sodium in moderation as excessive intake can have adverse effects on health.

In addition to sodium, Saindhav Lavan contains potassium, another essential mineral. Potassium is involved in various physiological processes, including regulating blood pressure, maintaining proper heart function, and supporting the balance of fluids in the body. Potassium works in tandem with sodium to help maintain electrolyte balance.

Furthermore, Saindhav Lavan boasts significant amounts of magnesium. Magnesium is involved in more than 300 enzymatic reactions in the body and is essential for maintaining normal nerve and muscle function, supporting a healthy immune system, and promoting strong bones.

Another noteworthy mineral present in Saindhav Lavan is iron. The iron content gives the salt its pink color. Iron is vital for the production of red blood cells and is necessary for oxygen transport throughout the body. Adequate iron intake supports energy levels and helps prevent iron deficiency anemia.

The combination of these minerals contributes to the distinct flavor of Saindhav Lavan. The minerals enhance the taste profile of the salt, adding a subtle complexity and depth to dishes. Many chefs and culinary enthusiasts appreciate Saindhav Lavan for its unique flavor and ability to enhance the overall taste of various foods.

Moreover, the mineral-rich composition of Saindhav Lavan offers potential health benefits. While table salt is primarily composed of sodium chloride, Himalayan Pink Salt contains a broader range of minerals. Some proponents claim that the trace minerals in Saindhav Lavan can promote better hydration, support electrolyte balance, aid in digestion, and improve nutrient absorption.

In conclusion, the mineral composition of Saindhav Lavan, including sodium, potassium, magnesium, and iron, contributes to its unique pink color, distinct flavor, and potential health benefits. While it is an intriguing salt variety, moderation is key when incorporating Saindhav Lavan into your diet to maintain a healthy balance of minerals and avoid excessive sodium consumption.

Health Benefits:

Saindhav Lavan, or Himalayan Pink Salt, is often touted for its potential health benefits, largely attributed to its mineral-rich composition. While some claims surrounding its benefits may be exaggerated, there are a few aspects worth considering:

Broader Range of Minerals:

One of the main claims is that Saindhav Lavan contains a broader range of minerals compared to regular table salt. While this is true, the actual amounts of these minerals in the salt are relatively small. Therefore, it is unlikely to significantly impact overall mineral intake unless consumed in large quantities.

Electrolyte Balance and Hydration:

Saindhav Lavan's mineral content, including sodium and potassium, is suggested to support electrolyte balance and hydration. Electrolytes play a vital role in regulating fluid balance, nerve function, and muscle contractions. However, it's important to note that a well-balanced diet generally provides sufficient electrolytes, and the additional benefits of Saindhav Lavan in this regard may be minimal.

Potential Trace Element Benefits:

Some proponents claim that the trace elements present in Saindhav Lavan, such as magnesium and iron, can offer health benefits. Magnesium is involved in various physiological processes, including nerve function and bone health, while iron is necessary for red blood cell production and oxygen transport. However, the amounts of these minerals in Saindhav Lavan are typically too small to have a substantial impact on overall nutrient intake.


It is essential to approach these health claims with caution, as scientific research on the specific health benefits of Saindhav Lavan is limited. While anecdotal evidence and traditional practices may support its use, more comprehensive studies are needed to validate these claims.

When incorporating any type of salt into your diet, moderation and balance are key. Excessive sodium intake, regardless of the salt source, can have negative effects on health, including increased blood pressure and a higher risk of cardiovascular diseases. It is recommended to adhere to the dietary guidelines for salt consumption, which suggest limiting sodium intake and focusing on varied and balanced diet rich in whole foods.

In summary, while Saindhav Lavan may offer a few potential health benefits due to its mineral content, these benefits should be considered in the context of an overall balanced diet. It is important to prioritize a diverse range of nutrient-dense foods and practice moderation when consuming any type of salt. As with any health-related claims, consulting with a healthcare professional is advised.

Utilizing Saindhav Lavan in Ayurvedic Antacid Products:

Saindhav Lavan's unique properties and potential health benefits have led to its inclusion in various Ayurvedic antacid products, such as the Gasovit line. These products aim to provide relief from acidity and promote digestive comfort, while also incorporating the distinctive qualities of Saindhav Lavan. Let's explore the Gasovit products that feature Saindhav Lavan:

Gasovit 170 ml (Saunf Flavor) - An Ayurvedic Antacid:

This Gasovit variant combines the benefits of Saindhav Lavan with the soothing properties of saunf (fennel) flavor. It is formulated to help alleviate acidity and indigestion, offering the additional taste of saunf for a pleasant experience.

Gasovit 170 ml (Orange Flavor) - An Ayurvedic Antacid:

For those who prefer a citrusy twist, Gasovit offers an orange-flavored variant. Saindhav Lavan is incorporated into this product to provide potential relief from acidity and aid digestion, all while providing a refreshing orange taste.

Gasovit 450 ml (Orange Flavor) - An Ayurvedic Antacid:

Gasovit also offers a larger 450 ml size in the popular orange flavor. This variant utilizes the benefits of Saindhav Lavan to help address acidity and promote digestive comfort, while offering a larger quantity for convenience.

Gasovit 450 ml (Saunf Flavor) - An Ayurvedic Antacid:

If you prefer the distinct taste of saunf, Gasovit provides a 450 ml option in saunf flavor. By incorporating Saindhav Lavan, this product aims to offer relief from acidity and aid digestion, with the added touch of soothing saunf flavor.


These Gasovit products leverage the potential benefits of Saindhav Lavan, along with other Ayurvedic ingredients, to provide potential relief from acidity and promote digestive well-being.

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Culinary Uses:

Saindhav Lavan, or Himalayan Pink Salt, has gained popularity among chefs and food enthusiasts for its unique taste, texture, and versatility in culinary applications. Here's how it is commonly used:

Seasoning and Finishing:

Saindhav Lavan is often used as a finishing salt to add a final touch of flavor and texture to dishes. Its delicate crunch and subtle mineral notes enhance the overall taste of a wide range of foods, including salads, roasted vegetables, grilled meats, and seafood.

Cooking and Baking:

Saindhav Lavan can be used during the cooking process to season soups, stews, sauces, and marinades. It dissolves easily, adding a balanced saltiness and a hint of minerals to the prepared dishes. It can also be used in baking, particularly in bread or pastry recipes that call for salt.

Salt Block Cooking:

Another unique culinary application of Saindhav Lavan is salt block cooking. These large blocks of Himalayan Pink Salt can be heated and used as cooking surfaces to sear and impart a delicate saltiness to various ingredients such as seafood, meats, and vegetables.


Saindhav Lavan is commonly favored by chefs and food enthusiasts for its distinctive taste and texture. Its mild saltiness, coupled with subtle mineral undertones, adds complexity to dishes without overpowering other flavors. The unique pink hue of the salt crystals also adds an aesthetic appeal to plated dishes, making it a visually pleasing ingredient.

In terms of specific dishes or cuisines, Saindhav Lavan can be used in a wide variety of culinary traditions. It is a versatile salt that complements various cuisines, including Indian, Asian, Mediterranean, and beyond. It can be incorporated into curries, stir-fries, grilled meats, salads, roasted vegetables, and even desserts like salted caramel or chocolate creations.

When incorporating Saindhav Lavan into recipes, it is important to consider its distinct mineral composition and potency. Here are a few guidelines to keep in mind:

Measure Wisely:

Saindhav Lavan may have a different density compared to table salt, so it's advisable to measure it by weight rather than volume to achieve consistent results.

Start with Less:

Due to its mild flavor, it is recommended to start with a smaller amount of Saindhav Lavan when seasoning dishes and gradually adjust to taste. This allows you to control the saltiness and avoid over-seasoning.

Experiment and Discover:

Saindhav Lavan's unique flavor profile makes it an ideal ingredient for experimenting with new flavors and combinations. Feel free to explore and discover how it enhances the taste of different dishes, and let your creativity shine in the kitchen.


Incorporating Saindhav Lavan into your culinary creations can elevate the overall taste experience, adding a subtle complexity and visual appeal to your dishes.


Saindhav Lavan, known as Himalayan Pink Salt, is a salt variety that stands out for its unique qualities and growing popularity. Throughout this article, we have explored its significance and distinct characteristics.

Saindhav Lavan's mineral composition, including essential minerals like sodium, potassium, magnesium, and iron, sets it apart from ordinary table salt. These minerals contribute to its distinct flavor, delicate crunch, and potential health benefits. While the claimed health benefits may be limited, Saindhav Lavan's mineral content adds a subtle complexity to dishes, making it highly regarded by chefs and food enthusiasts.

Culinary versatility is another notable aspect of Saindhav Lavan. It can be used as a finishing salt to enhance the taste and texture of various dishes, as well as in cooking and baking for seasoning purposes. Its mild saltiness, coupled with mineral undertones, allows it to complement a wide range of cuisines, from Indian to Mediterranean and beyond.

The popularity of Saindhav Lavan continues to grow, and it is increasingly available in the market. Many people are attracted to its unique qualities, including the mesmerizing pink hue and the belief in its potential health benefits. As more individuals discover its distinct qualities and incorporate it into their culinary endeavors, Saindhav Lavan is becoming a staple ingredient in kitchens worldwide.

In conclusion, Saindhav Lavan, or Himalayan Pink Salt, is a remarkable salt variety that offers a fascinating blend of minerals, taste, and culinary versatility. While moderation is key when consuming any type of salt, Saindhav Lavan provides a unique culinary experience and has captured the attention of chefs and food enthusiasts alike. Its availability in the market allows individuals to explore and enjoy its distinctive qualities, adding a touch of flavor and elegance to their culinary creations.

Herbs Alphabetical List

Adraka (Zingiber Officinale), Agar Agar (Gelidium Amansii), Ajamoda (Carum Roxburghianum), Ajwain (Trachyspermum Ammi), Aloevera (Aloe Barbadensis), Alsi (Linum Usitatissimum), Amaltaas (Cassia Fistula), Amla (Emblica Officinalis), Amrapandhi haridra (Curcuma Amada) , Ananthamoola (Hemidesmus Indicus), Apamarg (Achyranthes Aspera), Arand Beej (Ricinus Communis), Arjun (Terminalia Arjuna), Ashoka (Saraca Indica), Ashwagandha (Withania Somnifera), Atibala         (Abutilon Indicum), Babool Gond (Acaia Arabica), Bael / Belpatre (Aegle Marmelos), Bahera (Terminalia Bellirica), Bansa (Adhatoda Vasica), Bavding (Embelia Ribes), Bharangi (Clerodendrum Serratum), Bhringaraj (Eclipta Alba), Bhuiamla (Phyllanthus Niruri), Bhutrina (Cymbopogon Citrastus), Bola (Commiphora Myrrha), Brahmi (Herpestis Monniera), Chandrashoor (Lepidium Sativum), Chameli (Jasminum Officinale), Chirayta (Swertia Chirata), Chirongi Oil (Buchanania Latifolia), Chitra (Plumbago Zeylanica), Dadima Beej (Punica Granatum), Dalchini  (Cinnamomum Zeylanicum), Daruhaldi (Berberis Aristate), Devdaru (Cedrus Deodara), Dhataki (Woodfordia Fruticosa), Draksha (Vitis Vinifera), Gairik (Ochre), Gajar (Daucus Carota), Gali Pan / Paan (Betel Pepper), Gandhpura Oil (Gaultheria Fragrantissima), Garlic Shuddha (Allium Sativum), Goat Milk, Wheat Grass Oil (Triticum Sativum), Gokharu (Tribulus Terrestris), Gorakhganja (Aerva Lanata), Gudmar (Gymnema Sylvestre), Guduchi (Tinosora Cordifolia), Gulab (Rosa Centifolia), Gular (Ficus Glomerata Roxb.), Hadjod (Cissus Quadranglaris), Haldi (Curcuma Longa), Hansraj  (Adiantum Lunulatum), Harad (Terminalia Chebula), Harshingar (Nyctanthes Arbor-Tristis), Hingu (Ferula Ashafoetida), Honey, Indrajaw (Holarrhena Antidysenterica), Ispaghul Husk (Plantago Ovata), Jaiphal (Myristica Fragrans), Jamun (Eugenia Jambolana), Jarul (Lagerstroemia Flos-Reginae Retz), Jatamansi (Nardostachys Jatamansi), Java Kushum (Hibiscus Rosasinensis), Jeera (Cuminum Cyminum), Jyotishmati (Celastrus Paniculatus), Kakarsingi (Pistacia Integerrima), Kali Mirach (Piper Nigrum), Kallaungi (Nigella Sativa), Kalmegh (Andrographis Peniculata), Kantkari (Solanum Xanthocarpum), Kapoor (Cinnamomum Camphora), Kapoor Tulsi (Ocimum Americanum), Karanja (Pongamia Glabra), Karela (Momordica Charantia), Kasni (Cichorium Intybus), Kaunch Beej (Mucuna Pruriens), Khadir (Acacia Catechu), Khatmi (Althaea Officinalis), Kiwi (Actinidia Deliciosa), Kulattha (Dolichos Biflorus), Kumkum/Kesar (Crocus Sativas), Kuth (Saussurea Costus), Kutki (Picrorhiza Kurroa), Lajjalu Mool (Mimosa Pudica), Laksha (Laccifer Lacca), Lal Chandan (Pterocarpus Santalinus), Lata Karanj (Caesalpinia Bonducella Fleming), Lavang (Caryophyllus Aromaticus), Lodhra (Symplocos Racemosa), Makoy (Solanum Nigrum), Manjishtha (Rubia Cordifolia), Mehandi Pan (Lawsonia Alba), Methi (Trigonella Foenum-Graecum), Mooli (Raphanus Sativus), Mulethi (Glycyrrhiza Glabra), Mundi (Sphaeranthus Indicus), Mustaka (Cyperus Rotundus), Nagar Moth (Cyperus Scariosus), Nagbala (Sida Veronicaefolia), Nagkesar (Mesua Ferrea), Naryan/Coconut Oil (Cocos Nucifera) , Neem (Azadirachta Indica), Nilgiri Oil (Eucalyptus Glabulus), Nimbu (Citrus Limon), Nirgundi (Vitex Negundo), Nisoth (Ipomoea Turpethum), Oyester Shell, Padmaka (Prunus Puddum), Palash (Butea Frondosa), Papaya (Carica Papaya), Pashanh Bedh (Coleus Aromaticus), Pipal (Ficus Religiosa), Pipli (Piper Longum), Pitpara (Fumaria Officinalis), Pudina (Mentha Piperata), Punarnava (Boerhaavia Diffusa), Pushkar Mool (Inula Racemosa), Rama Tulsi (Ocimum Gratissimum), Rasana (Pluchea Lanceolata), Revand Chini (Rheum Emodi), Roheda (Tecomella Undulata), Rosary Tulsi (Ocimum Canum), Saindhav Lavan (Chloride of Sodium), Salaki (Boswellia Serrata), Sanay (Cassia Angustifolia), Saunf (Foeniculum Vulgare), Sevam (Pyrus Malus), Shankpushpi (Convolvulus Pluricaulis), Sharpunkha (Tephrosia Purpurea), Shatavari (Asparagus Racemosus), Shetal Chini (Piper Cubeba), Shigru (Moringa Pterygosperma), Shudh Kuchla (Strychnos Nux Vomica Linn), Shyama Tulsi (Ocimum Tenuiflorum), Shyonak (Oroxylum Indicum), Siras (Albizzia Lebbeck Benth), Somlata (Ephedra Vulgaris), Soya Been Oil (Glycine Max), St John's Wort Ext. (Hypericum Perforatum), Sudh Guggul (Balsamodendron Mukul), Sudh Shilajeet (Asphaltum Punjabinum),  Sukshmela (Elettaria Cardamomum), Suranjan Siri (Colchicum Luteum), Svet Chandan (Santalum Album), Svet Moosali (Asparagus Adscenden), Tagar (Valeriana Wallichii), Tejpatra (Cinnamomum Tamala), Terpentine Oil (Pinus Palustris), Til Oil (Sesamum Indicum), Tulsi (Ocimum Sanctum), Ulathkamal (Ambroma Augusta), Vach (Acorus Calamus), Vidari (Pueraria Tuberosa), Van Tulsi (Ocimum Basilicum), Varuna (Crataeva Nurvala), Vijaysaar (Pterocarpus Marsupium), Zoofa (Hyssopus Officinalis)



The information provided here is for informational purposes only and should not replace professional medical advice. Always consult a qualified healthcare practitioner for personalized guidance.

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