Metritis ( Waram-i Rahim)

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  • It is the inflammation of uterus, affecting its different parts.
  • It is caused by predominance of any of the four humours (Mainly Dam), amenorrhoea, suppressed puerperal haemorrhage, uterine injury, mishandling during labour , excessive coitus and perforation of hymen due to intercourse.
  • It is characterized by foul smelling discharge, fever with chills, nausea, shooting pain in lower back and pubic region, dysuria, painful defecation and specific features of causative humour.
  • It is the inflammation of uterus, affecting its different parts.
  • It is caused by predominance of any of the four humours (Mainly Dam), amenorrhoea, suppressed puerperal haemorrhage, uterine injury, mishandling during labour , excessive coitus and perforation of hymen due to intercourse.
  • It is characterized by foul smelling discharge, fever with chills, nausea, shooting pain in lower back and pubic region, dysuria, painful defecation and specific features of causative humour.
  • Local application of the following paste, over pelvic region.
  • Roghan-i Gul, Khashkhāsh (Seed of Papaver somniferum, Linn.)
  • Local use of following pessary.
  • Shiyāf Abyaz mixed with Afyūn (Latex of Papaver somniferum, Linn.).
  • Local application of the following paste, over the pelvic region, prepared from the following ingredients.
  • Bābūna (Matricaria chamomilla, Linn.), Nākhūna (Trigonella uncata, Boiss.), Ārd-i Jaw (Flour of Hordeum vulgare, Linn.), Hulba (Trigonella foenum-graecum, Linn.), Alsī (Linum usitatissimum, Linn.), Anjīr (ficus carica, Linn.).
  • Local application of the following paste, over the pelvic region, prepared from the following ingredients.
  • Bābūna (Matricaria chamomilla, Linn.), Nākhūna (Trigonella uncata, Boiss.), Alsī (Linum usitatissimum, Linn.), Zardī-i Bayza-i Murgh (Egg yolk), Za‘frān (Crocus sativus, Linn.),
  • Natūl (Irrigation) with the decoction of following drugs, over the pelvic region.
  • Bābūna (Matricaria chamomilla, Linn.), Khatmī (Althaea officinalis, Linn.).
  • Ābzan (Sitz bath) with the decoction of following drugs.
  • Shibbat (Anethum sowa, Roxb.), Karnab (Cabbage), Bābūna (Matricaria chamomilla, Linn.), Nākhūna (Trigonella uncata, Boiss.), Khatmī (Althaea officinalis, Linn.), Banafsha (Viola odorata Linn.), Marzanjosh (Oliganum vulgare, Linn.).
  • Ābzan (Sitz bath) with the decoction of Pudīna Nahrī (Mentha aquatica, Linn.).
  • Takmīd Hār (Hot fomentation) with Nākhūna (Trigonella uncata, Boiss.), Bābūna (Matricaria chamomilla, Linn.) and Banafsha (Viola odorata Linn.).
  • Oral administration of decoction of Amaltās (Cassia fistula, Linn.).
  • Oral administration of the mixture of following drugs.
  • Arq-i Mako, Arq-i Kāsnī mixed with Maghz-i Falūs Khyārshambar (Pulp of pod of Cassia fistula, Linn.) and Roghan-i Bādām
  • Joshānda-i Aftīmūn, when the cause is Sawdā (Black bile).
  • Joshānda-i Fawākih, in case of Waram Hārr (Acute inflammation).

Compound drugs;

Ma‘jūn-i Dabid al Ward 7 gm. in morning.
Maham Dakhilyun Q.S over the pelvic region.
Marham-i Bāslīqūn Q.S. over the pelvic region.
Marham-i Rusul Q.S. over the pelvic region.
Marham-i Ushaq Q.S. over the pelvic region with juice of leaf of Khatmī (Althaea officinalis, Linn.).
Safūf-i Lājward 5-10 gm. in case of Waram Sulb.
Ma‘jūn-i Najāh  5-10 gm. in case of Waram Sulb.
Qurs-i Kāknaj 3-6 gm.
  • Muwallid-i Sawdā’Aghziya The foods which produce an excessive quantity of black bile in the body e.g. cabbage, brinjal, etc.
  • Hot spices
  • Fasd-i Bāslīq (Bloodletting through basilic vein)
  • Fasd-i Sāfin (Bloodletting through saphenous vein)
  • Qay’ (Emesis)
  • Ishāl (Purgation)
  • Takmīd Hār (Hot fomentation)
  • Ābzan (Sitz bath)

 

  • Mā’ al-Sha‘īr-Barley water
  • Aghziya Latīfa-Food stuffs which are easy to digest but have little nutritional value, and produce such a sanguine which is normal in viscosity. These are of two types i.e. Mahmūda (that produces good humour) and Ghayr Mahmūda (that produces morbid humour) e.g. garlic, radish, spicy and salty foods, etc.
  • Mā’ al-Jubn-Goat milk is boiled and a sour substance is added to it, so that the suspended albumins are clotted and separated from the liquid component. It is then filtered and whey is obtained.