hot urine

[wrongan]

I AM DIABETIC FOR 17 YEARS.NORMALLY MY BS LEVEL IS AROUND 120 AND 150 FASTING AND PP.I AM TAKING GEMER FORTE 1GM 1+1 AND ZOMELIS 1+1 BEFORE FOOD . IN THE RECENT PAST MY URINE IS VERY HOT GIVES PAIN IN MY PENIS WHILE PASSING IF I COLLECT IT IN THE VESSEL AND FEEL IT REALLY IT IS HOT ANY SOLUTION

[velkumar]

Check the urine for acid or alkaline with the PH paper. Alkaline will be better.

[rsp1945]

i am also suffering from the same problem although my BS is under control.i am taking 'Chandraprabhavati and Dynoprass0.04 and feeling better but consult a urologist.

[Hidden]

This may be due to UTI(Urinary tract infection),get it checked from a qualified physician,before it is late

[mapalli]

Get complete urine checkup.

[ranga]

Please do not try anything without consulting the Doc. The infection should go first

K.Rangaswamy

[gangadharan_nair]

Urinalysis test may be conducted.

Sources:--

nlm.nih.gov/medlineplus/enc...

en.wikipedia.org/wiki/Urina...

[rshrikant786]

Consult doctor and get urine test report for clear picture.You can try homeopathic medicine Uranium nitricum 30 potency 4 pills 4times a day to cure within 3-4 days it is good for Incontinence of urine. DIABETES. Emaciation and tympanites. BURNING IN URETHRA, with very acid urine. UNABLE TO retain urine without pain.

[acharaya]

Sarivadyasava – Uses, Dose, Side Effects And Ingredients

Sarivadyasava is an Ayurvedic medicine, in liquid form. It is used in the treatment of many skin diseases. It is also known as Sarivadyasav. Its main ingredient is – Sariva – Indian Sarsaparilla.

Sarivadyasava uses:

Sarivadyasava is used in the treatment of gout, diabetes and related skin complications, skin infections. It is a natural blood detox product.

Sarivadyasava dose: 12 – 24 ml once or twice a day, after food or as directed by Ayurvedic doctor.

Sarivadyasav side effects: There are no known side effects with this medicine. However, it is best to use this product under medical supervision

Sarivayasava ingredients and method of preparation:

Sariva – Indian Sarsaparilla – Hemidesmus indicus – 384 g

Musta – Cyperus rotundus – 192 g

Lodhra – Symplocos racemosa – 192 g

Nyagrodha – Ficus benghalensis – 192 g

Ashwattha – Ficus religiosa – 192 g

Shati – Hedychium spicatum – 192 g

Padmaka – Prunus cerasoides – 192 g

Hribera – Coleus vettiveroides – 192 g

Pata – Cissampelos pariera – 192 g

Amla – 192 g

Guduchi – Tinospora cordifolia – 192 g

Ushira – Vetiveria zizanoides – 192 g

Shweta chandana – Santalum album – 192 g

Rakta chandana – Pterocarpus marsupium – 192 g

Yamani – Trachyspermum ammi – 192 g

Katurohini – Picrorrhiza kurroa – 192 g

Patra – Cinnamomum tamala – 192 g

Sthula Ela – Amomum subulatum – 192 g

Cardamom – 192 g

Kushta – Saussurea lappa – 192 g

Svarnapatri – Cassia angustifolia – 192 g

Haritaki – Terminalia chebula – 192 g

water – 24.576 liters

Dhataki – Woodfordia fruticosa – 480 g

Raisins-2.8 kg

All the ingredients are kept closed in an air tight container for one month time. During this period, fermentation takes place. Then the contents are filtered to get a clear liquid – Sarivadyasava. It is stored in a hygienic atmosphere.

Sarivadyasavam reference: Bhaishajya Ratnavali Prameha Pidaka Adhikara – 22 – 27