Author Archives: Dr. Vaidya Karanvir Singh

WHAT IS AGEING??

It is a natural process that starts from early adulthood and graudlly becoming older.

This term especially refers to the “Humans”, Fungi and other animals 

Biologically immortal– The cell or organism which is not experiencing the process of aging, or may ceases to age at some point is known to be biologically immortal.

Examples- Bacteria, perennial herbs, some simple animals, the jellyfish Turritopsis dohrni etc.

DECADES OF LIFE

Life is too short, let’s live it although time may seem too long.

It is noted that out of the 10,000 lives only one person lives beyond their 10th decade.

The First Decade (0 to 9 yrs of age) i.e. Age of dependency- In this decade the mothers used to feed you and maintains the hygiene like cleaning, bathing. It is the learning decade in which you learn to walk and talk. Also, Education. Process starts.

Second Decade (10 to 19yrs of Age) – Discovery of sexuality- In this decade Raging hormones awake leading to awareness of the opposite sex. Logical thinking begin to develop.

Third Decade (20 to 29yrs of age) – Early adulthood. In this Decade you feel independent. The person finds a comfortable niche within society with our first real job and finding your partner and family responsibilities.

Fourth Decade (30 to 39yrs of age) – The prime of life. By this decade you figured out how the work in world is done. You become more responsible and knows your wants. The individual raises their children and used to plan for future.

Fifth Decade (40 to 49yrs of age) – Middle age. During this decade the person don’t feel old and may have a mid-life crisis that forces to evaluate the life and try to make it more better, but it is not easy to change because you have to live within the constraints of your work, family structure, and respective social environment.

Sixth Decade (50 to 59yrs of age) – Age of biological decline. In this decade the person becomes aware of wrinkles, graying of hair, pain related to Arthritis, Menopausal stage and decreased libido. The person listen more carefully to advertisements about age related disorders and needs glasses for reading.

Seventh Decade (60 to 69yrs of age) – Retirement age. The person becomes eligible for Medicare in this decade. If you are lucky and have well planned you can start travelling and stop working or doing engaging yourself in Social service. If you have not saved enough to afford retiring then you have to continue working. If the person’s health is not so good then medicines for diabetes, high cholesterol, and high blood pressure.
is added to their daily life.
Eight Decade (70 to 79yrs of age) – Age of decreased mobility- In this decade, the little pains of 20 years ago is increased so that now they impede what were normal activities. More frequent visit to doctors. The person may need a stick to walk, Hernia surgery, or cataract surgery. At this stage the age spots are harder to cover. The Friend circle starts to shrink due to the death factor. There are chances of Heart attacks, strokes, and cancer.

Ninth Decade (80 to 89yrs of age) – Age of assisted living- In this decade, even if the person can still take care of themselves, She/he may need somebody to help for various purposes like cleaning of house,  shopping or preparation for their food.

Health problems become more severe. Person can become incontinent and have to wear the adult diapers. Only some people lives- beyond this decade.

Tenth Decade (90 to 99yrs of age) – Pre-centenarian. Congratulations! if you have made this far, it means that you have good genes, fewer or less severe health problems than the average person, and good family support. If you are still active, you may live to be a centenarian. The life expectancy at age 90 is 3.8 years, and by age 99 the life expectancy drops to 2.1 years. Every day may be a struggle for life. There can be digestive problems, cardiovascular problems, mobility problems, or immune system problems on any given day.

How does it affect your Physiology?

Several Physiological changes occur in the body in the growing process in all organ systems.

Heart- The cardiac output decreases, blood pressure increases and arteriosclerosis develops. 

Lungs- An impaired gas exchange is observed, a decrease in vital capacity and slower expiratory flow rates.

Kidney- The creatinine clearance decreases with age although the serum creatinine level remains relatively constant due to a proportionate age-related decrease in creatinine production.

Gastro- intestinal tract- Functional changes, largely related to altered motility patterns, occur in the gastrointestinal system with senescence, and atrophic gastritis and altered hepatic drug metabolism are common in the elderly.

Blood glucose- Progressive elevation occurs with age on a multifactorial basis and osteoporosis is frequently seen due to a linear decline in bone mass after the fourth decade. 

Skin- The skin atrophies is noticed in the epidermis with age and due to changes in collagen and elastin the skin loses its tone and elasticity. Lean body mass declines with ag’e and this is primarily due to loss and atrophy of muscle cells. Degenerative changes occur in many joints and this, combined with the loss of muscle mass, inhibits elderly patients locomotion. These changes with age have important practical implications for the clinical management of elderly patients: metabolism is altered, changes in response to commonly used drugs make different drug dosages necessary and there is need for rational preventive programs of diet and exercise in an effort to delay or reverse some of these changes.

PRE MATURE AGING

By looking at the present Scenario, the premature aging has become a Prime Problem despite of the other diseases.

It is affecting individual till an extent in this beauty focused world.

Signs and symptoms-

• Sun spots other names- Age spots or Liver spots- Hyperpigmented spots that may develop on your face, backside of hands or in forearms.
• Gaunt hands- it caused due to thinning opf top layer of skin and contains very less amount of structuring proteins i.e. collagen that give your skin its shape.
• Itching and Dryness of skin- increase in frequency of Xerosis cutis or itchy and dry skin. You may notice it around the age of 40years.
• Hair loss- 40% of women over the age of 60 experience hair loss and 50% of men over the age of 50 experience hair loss.
•  Greying of hair and baldness
• Fine lines
• Wrinkles
• Dull complexion

CAC SPECIAL ANTI- AGING KIT-

Anti-aging – Slowing or reversing the Process of aging.

Chandigarh Ayurveda Centre have designed some products and medicines in order to prevent the appearance of getting older.

We are providing the ‘Anti – Aging Kit’ which is made up of Pure Natural herbs and medicines will help you to reduce the premature signs and symptoms of aging by acting at the cellular level and regenerating the body cells. 

This kit includes the following- 

1. Detox Premium Powder
2. Mango Face Cream
3. Amla capsules
4. Walnut Face Scrub
5. Active plus Tablet

FOR MORE DETAILS VISIT THE UNDERLYING LINK-

https://www.chandigarhayurvedcentre.com/product/anti-aging-kit/

DESCRIPTION

• Omega−3 fatty acids also called Omega-3 oils, are polyunsaturated fatty acids characterized by the presence of a double bond in chemical structure. 
• It is a type of fat that the body cannot make on its own. They are an essential fat, needed to survive.
• They are widely distributed in nature and play an important role in the human diet and in human physiology. 

The three types of omega−3 fatty acids,

1. α-linolenic acid (ALA), found in plant oils, 
2. Eicosapentaenoic acid (EPA) 
3. Docosahexaenoic acid (DHA), these both commonly found in fish.

• Common sources of plant oils containing ALA are walnut, algal oil, flaxseed oil, edible seeds, clary sage seed oil, Echium oil, and hemp oil, sources of animal omega−3 fatty acids EPA and DHA are fish, fish oils, and an egg from chickens, squid oils and krill oil.
• Mammals are obtained omega -3 fatty acid from diet. 
• Dietary supplementation with omega−3 fatty acids does not increase the risk of death, cancer, or heart disease in people.

BEST SOURCE OF OMEGA – 3 FATTY ACID

Fishes are the best source of omega-3 fatty acids. Some plants also contain omega-3 fatty acids.

Mackerel fish 

• Mackerel is a small, fatty fish that people commonly eat-in breakfast.

Mackerel fish contains:

• 0.59 g of DHA
• 0.43 g of EPA
• It is also rich in selenium and vitamin B-12

Salmon

• Salmon fish is the most popular and highly nutritious fish. There are differences between wild and farmed salmon fish, including some variations in the omega-3 content:
• Farmed salmon fish contains:
• 1.24 g of DHA
• 0.59 g of EPA

Wild salmon contains:

• 1.22 g of DHA
• 0.35 g of EPA
• Salmon fish also contains high levels of protein, selenium, magnesium, potassium, and vitamin B.

Seabass

• It is the most popular Japanese fish.

Seabass contains:

• 0.47 g of DHA
• 0.18 g of EPA
• It also provides protein and selenium.

Oysters

• Oysters serve as an appetizer or snack in restaurants. 

Oysters contain:

• 0.14 g of ALA
• 0.23 g of DHA
• 0.30 g of EPA
• Oysters also rich in zinc and vitamin B-12.

Sardines

• Sardines are small, oily fish that people can eat as a snack or appetizer.
• 0.74 g of DHA
• 0.45 g of EPA
• It is a good source of selenium and vitamins B-12 and vitamin D.

Shrimp

Shrimp fish contains:

• 0.12 g of DHA
• 0.12 g of EPA
• It is also rich in protein and potassium.

Trout

• Trout are the most popular and healthful fish.

Trout fish contains:

• 0.44 g of DHA
• 0.40 g of EPA
• It is a good source of protein, potassium, and vitamin D 

Seaweed and algae

• Seaweed and algae are the sources of omega-3 for vegetarian people, they are one of the few plants that contain DHA and EPA. 
• The DHA and EPA content varies depending on the type of algae.
• There are many ways to include these foods in your diet. E.g.;
• Seaweed is a tasty, crispy snack.
• Seaweed is rich in protein, 
• Seaweed has anti-diabetic, anti-oxidant, and anti-hypertensive properties.

Chia seeds

• Chia seeds are a good plant-based source of ALA omega-3 fatty acids. 
• Rich in fiber and protein.
• People can use these seeds as an ingredient in salads, smoothies, or they can mix them with milk or yogurt to make chia pudding. 

Hemp seeds

• Hemp seeds are rich in many nutrients, including:
• Protein
• Magnesium
• Iron
• Zinc
• Studies show that hemp seeds are good for a person’s heart, digestion, and skin.
• Hemp seeds are slightly sweet in taste.

Flaxseeds

• They are rich in;
• Fiber
• Protein
• Magnesium
• Manganese
• These seeds reduce blood pressure and improve heart health.

Walnuts

• Walnuts are a great source of healthy fats, including ALA omega-3 fatty acids.
• People can eat walnuts on their own, in granola, snack bar, yogurt, salad, or cooked dish.

Edamame

• Edamame beans are immature soybeans that are popular in Japan. They are not only rich in omega-3s but also a great source of plant-based protein. Boiled edamame beans eat as a salad or as a side dish.

Kidney beans

• Kidney beans contain 0.10 g of ALA.
• Kidney beans are one of the most common beans include in meals or eat as a side dish. 
• People can add them to curries or eat them with rice.

Soybean oil

• People use soybean oil for cooking.
• The oil is also a good source of:
• Riboflavin
• Magnesium
• Potassium
• Folate
• Vitamin K
• People serve soybeans as part of a meal or in a salad.

How omega-3 Fatty Acids help to improve health

• Study shows that omega-3 fatty acids improve cardiovascular health. Most research involves that EPA and DHA improve health but ALA can also help to improve health. 
• Benefits omega-3 fatty acids including in your diet;
• Reduced risk of cardiovascular disease and death due to cardiovascular disease,
• Reduced risk of sudden cardiac death caused by an abnormal heart rhythm.
• Omega-3 fatty acids help to prevent blood platelets from clumping together and reduce the risk of blood clots.
• It helps to keep the lining of the arteries smooth and free from damage. This helps to keep away plaque from forming in the arteries.
• Lowering the levels of triglycerides by slowing the rate they form in the liver. High levels of triglycerides in the blood increase the risk of heart disease.
• Less inflammation – Omega-3 fatty acids show inflammatory response and slow the production of substances that are released during the inflammatory response.
• Raise levels of high-density lipoprotein. 
• Lower blood pressure.

The Rasabhediyam adhyaya is the 10th chapter of sutrasthan of the text book or Samhinta astang hrudaya. Rasabhediam word made up of two words Rasa and bheda. Rasa means taste and Bheda means types. This chapter discusses in detail concerning the types of tastes and their properties.

Introduction-

 Rasa in Ayurveda means the particular sense object, which is perceived by the tongue (rasanendriya), is called rasa.

There are six types of tastes (Rasa) mentioned-

1. Madhura(Sweet) 
2. Amla(Sour)
3. Lavaṇa(Salty)
4. Kaṭu(Hot)
5. Tikta(Bitter)  
6. Kaṣaya(Astringent).

Origin of taste- Rasa Utpatti-:

Mahabhautik status of Rasas –The tastes is formed due to the combination of two Bhutas (primary elements).

RASA                                                 ACTIVATED MAHABHUTAS

Madhura (sweet)                             Prithvi + Ap (earth + water)

Amla (sour)                                       Tejas + Ap (fire + water)

Lavana (salt)                                     Ap + Tejas (water + fire)

Tikta (bitter)                                     Akasa + Vayu (ether + air)

Katu (pungent)                                 Tejas + Vayu (Fire and air)

Kashaya (astringent)                       Prithvi + Vayu (earth + air) 

Rasa Lakshana (Characteristics of tastes)—

1. Madhura/ Swadu (sweet)-

Madhura rasa is perspicuous by its sticking property in the oral cavity, providing a feeling of contentment and pleasure to the body and delight to the sense organs. It is also liked by ants.

2. Amla (sour)-

Amla (sour) Rasa makes the mouth watery, causes tingling sensation of the teeth, horripilation and leads to closing of the eyes and brows. Amla rasa improves taste of food, digestion strength and nourishes the body.

3. Lavana (salt)- 

Lavana rasa makes more moisten the mouth (increase salivation) and cause burning sensation in the   throat and cheeks. Salt aids in digestion and causes scarping effect, excision effect.it improves taste of food and digestion strength.

4. Tikta (bitter)-

Tikta rasa means bitter, it cleanses the mouth and destroys the organs of taste (makes perception of other tastes impossible). This flavour is a therapeutic boon. It is disliked by many but has many therapeutic properties. 

5. Katu (pungent)- 

Katu rasa is found in spicy foods. It  stimulates the tip of the tongue, brings out secretions from the eyes, nose and mouth and also causes irritation ,burning sensation of the cheeks. 

6. Kashaya (astringent)- 

 Kashaya rasa make inactive the tongue (diminishes capacity of taste perception) and causes obstructions of the passage in the throat.

 Rasa Karma (function of taste) –

1. Madhura 

Rasa – Sweet taste being habituated since birth. It produces greater strength in the body tissues. It is more liked by children.it is also good for the aged, the wounded, the emaciated, improves skin complexion, hairs, strength of sense organs and Ojas (essence of the tissues, immunity). Sweet taste causes predominance of the body, good for the throat, increases breast milk, unites fractured bones. It is unctuous, mitigates Pitta, Vata and Visha (poison). 

Excessive use of sweat taste cause many diseases arising from fat and Kapha, obesity, Asthma, unconsciousness, diabetes, enlargements of glands of the neck, malignant tumour (cancer) and such others. 

 2. Amla (sour)-

Sour taste increase the digestive activity (stimulates the Agni). It is also good for heart ,great appetizer,hot in potency but cold in touch (coolant on external applications, relieves burning sensation), Sour taste satiates, causes moistening, it is easily digest because of laghu gunaa, causes aggravation of Kapha, Pitta and Asra (blood) and makes the inactive Vata move downwards.

If Sour taste used in excess, causes looseness of the body, blindness, giddiness, loss of strength,  itching (irritation), pallor (whitish yellow discoloration as in anaemia), Visarpa – Herpes, spreading skin disease, swellings, Visphota (small pox), thirst and fevers.

3. Lavana (Salt)-

Lavana rasa gives relieve in rigidity, clears the obstructions of the channels and pores, increases digestive fire, lubricates, causes sweating, penetrates deep into the tissues, improves taste of the food.

By over use, it causes vitiation of Asra (blood) and Vata. It is causes baldness, graying of hair, wrinkles of the skin, thirst, skin diseases, effect of poison, Visarpa – Herpes, spreading skin disease and decrease of strength of the body.

4. Tikta (Bitter)-

Bitter taste by itself is not tasty, but it cures anorexia (aruchi), worms, thirst, poison, many skin problems, loss of consciousness, fever, nausea, burning sensations; Bitter mitigates Pitta and Kapha doshas, dries up moisture, fat, muscle-fat marrow, faeces and urine. It is easy to digest. Increases intelligence, dry (causes dryness), cleanses breast milk, and throat.

 Excessive use of bitter taste causes depletion of Dhatus (tissues) and diseases of Vata origin. 

5. Katu Rasa Karma –

Pungent cures diseases of throat, allergic rashes, leprosy and other skin diseases, Alasaka (a kind of indigestion), swelling (odema); reduces the swelling of the ulcers. Pungent taste increases digestive fire, improves taste, Shodhana (cleansing, eliminates the Dosas), dries up moisture of the food, breaks up hard masses, dilates (expands) the channels and balances Kapha. 

Used in excess, it causes thirst (trushna), depletion of Sukra dhatu (reproductive element, sperm) and strength, fainting (loss of consciousness) contractures, tremors and pain in the waist, back etc. 

6. Kashaya (astringent)-

Astringent balances Pitta and Kapha, it is not easily digestible; cleanses the blood, causes squeezing and healing of ulcers (wounds), dries up the moisture and fat, intrupt the digestion of undigested food. Astringent taste is water absorbent, thus causing constipation; drying the skin too much.

By over use, it causes stasis of food without digestion, flatulence, pain in the heart region, thirst, emaciation, loss of virility, obstruction of the channels and constipation.

Tastes and potency:

1. Hot Potency/Ushna Veerya-

 Katu (pungent), Amla (sour), Lavana (salt) are hot in potency, each one more so in their succeeding order; 

2. Cold Potency/Sheet Veerya –

 Tikta (bitter), Kashaya (astringent) and Madhura (sweet) are cold in potency, each one more so in their succeeding order.

Properties of Taste (Rasa):

 Ruksha Gunaa-  Tikta (bitter), Katu (pungent) and Kashaya (astringent) are dry and cause constipation (each one more so in their succeeding order)

 Snigdha Gunna-  Patu (salt), Amla (sour), Madhura (sweet) are unctuous and help elimination of faeces, urine and flatus, each one more so in their succeeding order.

 Guru Gunaa -lavana  (salt), Kashaya (astringent) and Madhura (sweet) are heavy to digest, each one more so in their succeeding order.

 Laghu Gunaa-   Amla (sour), Katu (pungent) and Tikta (bitter) are easy to digest, each one more so in their succeeding order.

Number of combination of tastes (Rasa Samyoga Samkhya)-

 The combination of tastes will be fifty seven, but their actual counting will be sixty three, on the basis of their usage (in daily routine of selection of drugs, planning of therapies etc.)

Each taste separately = 6

Combination of 2 tastes = 15

Combination of 3 tastes =20

Combination of 4 tastes = 15 

Combination of 5 tastes=6

Combination of 6 tastes =1

These are to be selected and used after considering the conditions of the Doshas, drugs and therapies.

DESCRIPTION

• Lifestyle diseases occur by the way people live their life. These are non-communicable diseases. These diseases are commonly caused by lack of physical activity, unhealthy eating, alcohol consumption, eating tobacco these lead to heart disease, stroke, obesity, type 2 diabetes, and Lung cancer.
• Diseases that occur due to an increase in frequency as countries become more industrialized can include: Alzheimer’s disease, depression, hypertension, metabolic syndrome, chronic kidney failure, osteoporosis chronic obstructive pulmonary disease, colitis, arthritis, atherosclerosis, asthma, irritable bowel syndrome, type 2 diabetes, heart disease, cancer, chronic liver disease or cirrhosis, PCOD, stroke, obesity, and vascular dementia.
• Some diseases, such as diabetes, dental caries, and asthma, appear more in young populations living in a western way.

CAUSES OF DISEASES

• Diet and lifestyle are major factors that influence diseases. 
• Substance use disorders which include tobacco, smoking, excessive consumption of alcohol and lack of exercise or too much exercise may also increase the risk of developing some diseases, especially in later life. 
• Sedentary lifestyles increase greater rates of obesity.
• Colorectal cancer, 
• Breast cancer, 
• Prostate cancer,
• Endometrial cancer 
• Lung cancer started increasing after this dietary change. 
• Adults can develop lifestyle diseases through behavioral factors that impact them. These can be unsafe life, unemployment, poor social environment, working conditions, stress, and home life can change a person’s lifestyle and increase their risk of developing one of these diseases.

SOME COMMON LIFESTYLE DISORDERS

• Obesity – It is the most common problem associated with multiple diseases. BMI will able to tell about obesity levels. If the BMI is higher than 25 then a person falls in the obese category, Obesity is influenced by unhealthy eating habits, stressful lifestyle, and mainly due to lack of physical activity. Through obesity, a person suffers from issues such as breathing, blood pressure, diabetes, cardiovascular diseases, etc.  
• Arteriosclerosis – It is the condition in which the blood vessels that carry oxygen and nutrients from your heart to the arteries become thick and stiff, restricting the blood flow to the organ and tissues. 

• It is the primary reason associated with blood circulation, heart attacks, and chest pains. Although, there is a link between obesity as well as diabetes and high blood pressure. 
• 30-40% of deaths due to cardiovascular problems are directly associated with the age group of 34 to 64.

• Heart Diseases – Heart disease is defined as an abnormality or irregularity in the heart that could affect the heart and blood vessel walls causing functional problems in the heart. There are more than fifty million Indians that suffer from hearing issues. Smoking, high cholesterol, and diabetes are associated with heart diseases.
• High Blood Pressure – Stress, obesity, genetic factors, and unhealthy eating, lack of exercise all lead to high blood pressure problems. About a hundred million people in India suffer from high blood pressure. When the blood pressure reading is 140-90 or higher from this range, then the person suffers from high blood pressure.
• Type II Diabetes – Obesity is the result of type II diabetes. This type of diabetes is due to when the body doesn’t produce enough insulin or there are resists of insulin. Associated factors include poor eating habits and uneven lifestyle choices. Currently, there are more than forty million people facing this problem in India, and the number of cases increases significantly.
• Cancer – Cancer is defined as irregular cell growth in the body and is caused due to many reasons like smoking, lifestyle. Cancer is a direct result of a weak immune system of the body and a stressful lifestyle.  A weak immune system will path to deadly viruses to perform their attack in the body system, and allow it to enter into the immune system.
• Stroke – Stroke is caused due to the blood vessel that carries blood to the brain get obstructed. This condition leads to an oxygen deficiency in the particular area of the brain where the blood is supposed to reach and results in a stroke. This problem is due to poor health habits and high blood pressure. There are many problems associated with lifestyle disorders, but the most significant challenge remains the people and their ignorant choices of leading a life, which caused increasing issues among millions of Indians people on an annual basis.

MANAGEMENT ACCORDING TO AYURVEDIC POINT OF VIEW

• Dinacharya (daily regimen), 
• Ritucharya (seasonal regimen), 
• Panchakarma (five detoxification and bio-purification therapies), 
• Rasayana (rejuvenation) therapies. 
• The Sadvritta (ideal routines) 
• Aachara Rasayana (code of conduct) 
• All these treatments have a great effect on lifestyle disorders. 
• Rasayana herbs provides enough scope not only for the prevention of disease but also for the promotion of health and cure the disease too.

Prevention

• The aim of prevention to reduce the risk of a disease or disorder affecting the people. 
• Lifestyle diseases are preventable for children if parents choose the correct path for their children as early as possible. 
• Lifestyle diseases can be prevented through the decreased intake of smoking tobacco.
• Overweight and obesity can be prevented through healthy eating, exercise, and a well-balanced lifestyle. Prevention can occur if a person undertaking 30 minutes of moderate exercise daily. 
• Lifestyle disease can be prevented through giving up smoking and other substances, reduce intake of alcohol, processed meats, red meats, fatty foods, and engaging in daily exercise. 

Doshopakramaniyam adhyaya is the 13th chapter of Sutrasthan of Astang Hrudya text book or Samhinta.

In this chapter we are learning the treatment options for Dosha imbalance, how Tridosha reach with Ama and produce symptoms, what is the line of treatment for this condition. We also learn about time of administration of medicines based on disease.

Vriddha Vata chikitsa(treatment of increased vata)—

Line of Treatment for increased Vata Dosha is- 

• Snehan / oleation-in this procedure oral administration of oil / ghee / fat and external oil massage is done
• Svedan/ Sudation – diaphoresis, sweating therapy
• Mrudu Samshodhana – it is a Mild purification procedure, Mild Panchakarma (Vamana and Virechana). Excess use of Panchakarma might lead to Vata increase.
•  Svadu Amla Lavana Ushna Bhojya – foods which are of sweet, sour and salt taste
•  Abhyanga – Oil massage
•  Mardana – simple massage
•  Veshtana – wrapping / covering the body/ organ with cloth
•  Trasana – Threatening, frightening
•  Seka – pouring of luke warm herbal decoctions / oils on the affected area
•  Paishtika Goudika Madya – wine prepared from corn flour and jaggery/molasses
• Basti –in this procedure give  enema with fat-oil, enema with drugs of hot potency 
•  Deepana Pachana Siddha Sneha – medicated fats and oils of different kinds- sources prepared with drugs causing increase of digestive fire and improving appetite.
•  Medya Pishita Taila Anuvasana – oleation enema prepared from juice of fatty meat and oil-

Vriddha pitta ckikitsa(Treatment of  increased Pitta Dosha)  –

• Sarpi paana – intake of Ghrita (clarified Butter). It can be plain or medicated .
•  Svadu, sheeta Virechana – purgation therapy with drugs of sweet taste and cold potency, consuming of foods items and drugs having sweet, bitter and astringent tastes.
• Sheet   Vihaar-Residing on terraces lit by moonlight in the evenings and  Residing in houses equipped with fountains emitting cooled water, parks and ponds, Spending time in houses near water reservoirs having clean water, sand, lotus, flowers, and trees, with a calm mind  enjoying pleasant music and soft cold breeze, company of friends who do not restrain him, of sons who speak cordially and with innocence. 
• Intake of cold milk and plain ghee  
• Purgation therapy (Virechana)

Vriddha Kapha Chikitsa( Treatment of increased  Kapha)-

 Treatment options for increased Kapha Dosha are-

•  Teekshna Vamana Virechana – Strong emesis and purgation in accordance with prescribed procedure
• Aahar (food)-intake of food which are dry in properties (ruksha gunaa), Consuming food in limited quantity Consuming food should be Teekshna , Ushna (hot ptency), pungent, bitter and astringent taste, Old wine is good for aggravated kapha doshas. intake of soups of grains, honey and fasting decrease kapha.
• Vihaar- keeping awake at night (Ratrijagarana ),worry (chinta),Exercises of different kinds,Dry massage of the body( udawartan) and gargling.
• Use of Therapies and medicines that reduce fat
• Inhalation of medicinal smoke

Treatment of vatta-pitta doshas-

For the combination of Vata and Pitta the treatment is similar to the regimen of Summer.

Treatment of vata-kapha doshas-

For Kapha and Vata combination treatment is similar to the regimen of Vasanta ritu (spring)

Because Maruta/ Vata is Yogavahi in nature; Yogavahi means when vata associated with Pitta it boosts

Pitta Dosha, when it get engaged with Kapha, it elongates Kapha Dosha.

Treatment of pitta-kapha doshas-

The treatment for the combination of Kapha and Pitta t shall be similar to the regimen of Sarad ritu (autumn).

Adarsh chikitsa/ideal treatment–

That treatment, which cures one disease and gives rise to another disease- sooner or later, is not appropriate (shuddha); A pure treatment is that which cures one – diseases and does not give rise to another.

Movement of Dosha From Alimantory Canal To Body Tissues –

1. Movement of doshas from Koshta to Shakha –

 By the effect of excessive exercise, 

Incriment  of heat unsuitable/unhealthy activities, and due to quick movement of Vata,

 The aggaravated  Doshas move out of the Kostha (GI tract) to the Shakhas- tissues, Asthi (bones) and Marmas (vital organs and vulnerable points).

2. Movement of doshas from Shakha to Koshta –

 Doshas move from body channels and tissues to the gastro intestinal tract, by the effect of exculpation, clearing and widening of the minute body channels. 

By further increase of Doshas, 

By liquefaction, by maturity, 

By balancing and controlling Vata.

 When Doshas relocate from one place to other, they stay  there for some time, waiting for prevailing  factor. After receiving strength by season, time etc, they get further aggravated and move to other places as well.

Origin of Ama (Amotpatti)- 

Soon after digestion process, the useful part (essense of food) gets separated from the waste part. The usable, nutrition enrich part is known as Rasa dhatu. 

Due to lack of digestion strength (diminished digestive fire), The Rasa Dhatu does not form well, and it remains in raw, weak form. Indigested rasa dhatu gets vitiated and stays in the Amashaya (stomach and intestines) itself, and becomes ‘Ama’.

 Elimination Of Dosha According To Season (Ritu)–

• Vata dosha  mild increment (Chaya) are seen in summer season (Greeshma ritu) .Vata dosha should be removed from the body by enema (Basti) in Shravana masa (August) .

• Pitta which undergoes mild increase in rainy season (Varsha ritu), should be remove from the body in kartika Month by purgation therapy (Virechana) .
• Kapha which undergoes mild increase in Shishira (winter) should be expelled out in April (Chaitra masa) by emesis therapy (Vamana). 
• Greeshma, Varsa and Hemanta [summer, rainy season and winter]- have too much of heat, rain and cold respectively; these three seasons known as Sadharana Kala; the Doshas should be cleared out. 
• After having overcome the effects of cold, hot and rainy seasons suitably- by adopting appropriate protective methods necessary treatment – therapies should be administered; Astanga Hridaya Sutrasthan 

Aushadha Sevana Kala (Time Of Administration Of Medicines)-

1. Ananna ( empty stomach) – For diseases arising from increase of Kapha, which are severe and for persons who are strong, the time of administration of medicine shall be when there is no food- in the stomach 
2. Annadau – just before food or at the beginning of food intake – in disorders of Apanavata
3. Anna Madhye (During food intake) – in disorders of Samana vata
4. Anna ante (at the end of food intake) – in disorders of Vyana vata at the end of the morning meal, in disorders of Udana vata at the end of evening meal. 
5. Kavalantare –( in between morsels )– in disorders of Prana- vata
6. Grase Grase – With each morsel – in anorexia, loss of taste it shall be mixed with different kinds of tasty foods
7. Muhurmuha (Repeatedly)- many a times a day – in diseases produced by poison, vomiting, hiccup, thirst, dysponea and cough 
8. Saannam (Mixed with food) – in anorexia  condition
9. Samudgam (before and after food) – in tremors, Akshepaka (convulsions), Hiccup
10. Nishi/ bed time – for diseases affecting head and neck. 

SALTS

All types of salts are 

• Vishyandi (produce more secretions in the body tissues/srotas)
• Sukshma (is capable of entering into minute channels) 
• Help with easy movement of faeces
• Mitigates vata
•  Aids digestion
• Penetrating abilities
• Aggravates kapha and pitta dosha

DIFFERENT TYPES OF SALTS AND THEIR PROPERTIES

SAINDHAV LAVAN

Saindhava salt (rock salt) is 

• Slightly sweet in taste
• Aphrodisiac in nature 
• Good for the heart (or mind)
•  Balances all the three doshas
• Easily digestible 
• Not too hot in potency
• Good for health
•  Does not cause burning or hyperacidity
• Improves digestion 

SAUVARCHAL LAVAN (SOCHAL SALT)

Sauvarcala (sochal salt) is

• Easily digestible 
• Good for the heart and mind
• It has good smell
• Cures belching
• Pungent taste at the end of digestion
• Relieves constipation 
• Improves digestion
• Enhances taste perception

BIDA LAVANA

• Bida salt causes upward and downward movement of kapha and vata dosha(expels them out from both ways)
• Improves digestion
• Relieves constipation and flatulence
• Prevents flatus
• Relieves colic and bloating (heaviness of the abdomen)

SAMUDRA LAVAN (COMMON SALT)

Common salt has madhur vipaka (sweet at the end of digestion), not easy to digest and aggravates Kapha

AUBDHIDA LAVANA

Aubdhida is slightly bitter, alkaline and pungent in taste, penetrates deep in the tissues and increases the secretions in body.

KRISHNA LAVANA (BLACK SALT)

Krisna lavana (black salt) has properties similar to souvarchala except the smell.

ROMAK LAVANA

Romaka salt is easily digestible

PAMSUTTHA LAVANA

Pamsuttha is slightly alkaline, aggravates kapha and not very easy to digest.

• Whenever salts are to be used for medicinal purposes or recipes they should always be prepared commencing with saindhava.

TYPES OF KSHARA

YAVAKSHARA – It is prepared from Barley

• Cures abdominal tumors
• Diseases of the heart
• Duodenal disease
• Anaemia
• Splenic disorders
• Distension of the abdomen
• Diseases of the throat
• Asthma
• Haemorrhoids 
• Gives relieve in cough 

KSHARA 

All ksharas in General are :

• Teekshna – penetrating 
• Ushna – very hot in potency
• krumijit – Destroy worms, prevents worm infestations
• Laghu – Easily digestible
• Pitta Asruk dushana – Vitiate pitta and blood
• Paki – Helps in digestion, Heals wounds
• Chedya – Clears the clogged pores or channels
• Ahrudya- Not good for the heart
• As its taste is pungent and salty, so, it’s not good for semen and ojas (essence of all dhatus or tissues), hair and eye health.

HINGU

Hingu (asa foetida) has following properties

• Reduces  vata and kapha dosha
•  Cures abdominal distension and colic pains
• Aggravates pitta dosha
• Pungent in taste and after taste(vipaka)
• Improves taste perception and appetite
• Improves Digestion and is easily digestible. 

HARITAKI (Terminalia chebula)

Haritaki is

• Astringent, sweet at the end of digestion, 
• Dry in nature, causes dryness in the body
• Devoid of lavana (It has the remaining five tastes)
•  Easily digestable 
• Improves appetite
•  Helps in digestion
•  Improves intelligence 
• Prevents early aging, maintains youth
• Hot in potency
• Laxative
• Bestows long life 
• Strengthens the mind and the sense organs
• Cures leprosy (and other skin diseases), skin discolouration
• Disorders of voice
•  Chronic intermittent fevers
•  Diseases of the head and eyes 
• Anaemia
• Heart disease
• Jaundice
• Disease of the duodenum
•  Consumption
• Dropsy
•  Diarrhoea 
• Obesity
• Fainting
• Vomiting
• Worm infestations
• Dyspnoea and cough
• Excess salivation
• Haemorrhoids
•  Disease of the spleen
•  Distention of the abdomen, enlargement of the abdomen
• Obstruction of channels
• Abdominal tumors
• Stiffness of the thing
• Loss of taste  
• Many diseases which arise from aggravation of kapha and vata. 
• Similarly so is amalaka in all other properties it is cold I potency, and mitigates pitta and kapha.

VIBHITAKA

Aksha (vibhitaka) is pungent at the end of digestion, cold in potency, good for hair and has properties similar to haritaki and amalaka but comparatively less efficient. 

TRIPHALA BENEFITS

Therefore, Triphala (haritaki, amalaki and vibhitaki) together is the best rejuvenator of the body, cures diseases of the eyes, skin, excess moisture of the tissues, and heals wounds, obesity, diabetes, aggravation of kapha and rakta (blood) 

TRIJATA AND CHATURJATA

Twak (Cinnamon), Ela(Cardamom) and patra (Cinnamon leaf) together are known as Trijataka and these along with kesara form chaturjata.

They aggravate pitta, are penetrating in nature, hot in potency, causes dryness, improves taste and hunger. 

MARICHA

Black pepper is pungent, in taste as well as in after taste, mitigates kapha and is easily digestable.

PIPPALI

Long pepper, when its green, aggravates kapha, is sweet in taste and cold in potency, not easily digestible and is unctuous in nature.

In its dry form, it becomes opposite – aphrodisiac, pungent in taste, sweet at the end of digestion, reduces Vata and Kapha dosha, useful in asthma, cough and is laxative.

Pippali should not be used in excess, for long period, without following the rejuvenation therapy regieme.

GINGER BENEFITS

Nagara – (ginger) has following properties

• Increases hunger
•  Is aphrodisiac
• Water absorbent
• Good for the heart and mind 
• Relives constipation
• Improves taste
• Easily digestible 
• Sweet at the end of digestion
• Unctuous
• Hot in potency 
• Mitigates kapha and vata. 

Fresh ginger/ardraka is similar in the properties

TRIKATU

• Trikatu – Pepper, long pepper and ginger together are known as trikatu and are
• Useful in obesity
• Asthma
• Dyspepsia and  cough
•  Filariasis 
• Chronic nasal catarrh.

Chavaika (Piper chaba) and pippalimula (long pepper root) has the qualities and properties similar to Marica (black pepper) but in lesser extent.

CHITRAKA

Chitraka (leadwort) is similar to fire in digestive properties and cures dropsy, haemorrhoids, worm infestations, leprosy and other skin conditions.

PANCHKOLA

Excluding marica, pippali, pippalimula, cavya, citraka and nagara, is known as panchakolaka, It cures abdominal tumors, disease of the spleen, Abdominal distension and enlargement of the abdomen, colic, and is best to improves hunger and digestion.

BRUHAT PANCHMOOL

Bilwa, , tarari, patala, kasarya and tintuka are together known as Mahat panchamula or Bruhat panchmoola. They are astringent and bitter in taste, hot in potency and reduces kapha and vata dosha.

HARASVA PANCHMOOLA

Brihatidwaya (brihati and kantakari), amsumatidwaya (saliparni and prsniparni) and goksuraka together are known as hrasva panchamula (Laghu panchamoola). It is sweet in taste and after taste(vipaka), neither very hot nor very cold in potency and balances all three doshas.

Together above two are called Dashamoola

MADHYAMA PANCHMOOLA

Bala, punarnava, eranda, surpaparni dvaya (masaparni and mundgaparni) together from the madhyama pancamula. 

It reduces aggravated kapha and vata, does not greatly aggravate pitta and is a laxative. 

JEEVANIYA PANCHMOOLA

Abhiru – Asparagus racemosus, vira, jivanti, jivaka and rsabhaka together form the jivana pancamula. 

It is good for the eye, aphrodisiac, mitigates pitta and vata dosha.

TRINA PANCHMOOLA

Trnakhya (trna pancamula) consisting of darbha, kasa, iksu, sara sali, reduces aggravated pitta dosha.

Good for Kidney health, useful in kidney stones.

DESCRIPTION

• Patha (Cissampelos pareira),
• shati (Hedychium spicatum), 
• susha, sunishanna, satinaja , alleviate all the three doshas and easily digest and absorb.
• Sunishanna increases hunger and it is aphrodisiac,
• Rajakshava is better and cures duodenal diseases and hemorrhoids; 
• Vastuka breaks up the hard faces. 
• Kakamachi (Solanum nigrum) alleviates all the three doshas, useful in skin diseases, aphrodisiac in nature, hot in potency, revitalize, help in easy movement of faces, and is good for the voice.
• Changeri (Oxalis corniculata) is sour in taste, good for digestion, good for duodenal diseases, hemorrhoids, and increased Vata and Kapha, hot in potency, elimination of fluids, and is easily digestible.
• Patola, saptala, arista (neem leaves), 
• Sharngeshta (angaravalli/bharangi), 
• Avalguja (Bakuchi),
• Amruta (Tinospora), 
• Vetra (shoot of vetra), 
• Brhati (Solanum indicum),
• Vasa (Adhatoda vasica),
• Tilaparnika (badraka), 
• Mandukaparni (Gotu kola), 
• Karkota, karavella (bitter gourd).
• Parpata, nadikalaya, gojihwa (godhumi); 
• Vartaka (brhati), 
• Vanatiktaka (vatsaka/kutaja), karira,
• Kulaka (kupila), 
• Nandi (jaya),kucaila,
• Sakuladani (mesasrngi), 
• Katilla (raktapunarnava),
• Kebuka (kembuka),kosataka,Karkasa (kampilla)
• These are cold in potency, the taste is bitter, pungent after the end of digestion, holds the movement of fluids, increases Vata and reduces Kapha and pitta. 
• Patola is good for the heart or the mind, helpful in worms, sweet at the end of digestion.
• Vrusha (Vasa) cures vomiting, cough, and especially so the hemorrhagic disease.
  
• Bitter gourd bitter in taste, improve digestion and reduce Kapha and pitta.
• Brinjal benefits: Brinjal is pungent, bitter, hot in potency, sweet in taste, alleviate Kapha and Vata dosha, it is slightly alkaline, good for digestion improves taste, and does not aggravate pitta in the body.
• Karira distend the abdomen, it is astringent, sweet, and bitter in taste,
  
• Kosataki and avalguja break the hard faces and improve digestion.
  
• Tanduliya is cold in potency, dry in nature, sweet in taste, and at the end of digestion easily digestible, cures intoxication, pitta, and poison.
  
• Munjata alleviates Vata and pitta, it is unctuous, cold in potency, difficult to digest, sweet in taste, makes the body strong, and increases semen.
• Palankya is heavy to digest, and laxative.
• Upodika (spinach) relieves intoxication.
  
• Chanchu is similar to palankya and elimination of fluids.
  
• Vidari alleviates Vata and pitta dosha, it is a diuretic, sweet in taste, and cold in potency, increased life span by giving strength makes the body strong, good for the throat, hard to digest, aphrodisiac, and rejuvenator in nature.
  
• Jivanti it is good for the eyes, alleviates all the dosas, sweet in taste, and cold in potency.
  
• Kusmanda (ash gourd), alabu, Kalinga, karkaru, tindisa, trapusa, cirbhata—all increase Kapha and Vata dosha, breaks the hard faces, stays long without digest properly inside the stomach, cause more secretion in the tissues, sweet in taste and at the end of digestion it is not easily digestible.
  
• Ash Gourd Benefits Ash gourd is best among the creepers, reduces Vata and pitta purify the urinary bladder, and aphrodisiac in nature.
  
• Tumba (alabu) is very dry and causes dryness, absorbent in nature.
  
• Mrinala (lotus stalk), lotus root, lotus tuber, kumuda (utpala kanda), mashaka, keluta, srngataka, kaseruka, kranucadana and kalodya dry in nature and causes dryness, water-absorbent quality, cold in potency, and easily digestible.
  
• Kalamba, Nalika (kapotacarana), marsa, cilli (vastuka), latvaka, jivanta, kutinjara, kutumbaka, karutaka, yavasaka (yavanisaka), gavedhuka, suvarchala aluka of different kinds, leaves of legumes used for soup and they are all sweet, slightly dry, salty in nature, increases Vata and Kapha dosha, not easily digest, cold in potency, help in the elimination of urine and faces, stay long in the stomach for digestion; if they are cooked in steam, the juice is taken out and mixed with oils, they will not cause much aggravation of the dosha.
• Cilli, it has small leaves is a similar property with vastuka.
  
• Tarkari and Varuna are sweet and slightly better in nature and reduce Kapha and Vata dosha. The two kinds of kalasaka and varsabhu are slightly alkaline, pungent, and bitter in taste, improves digestion, break the hard faces and cure artificial poisoning, dropsy, Kapha, and Vata dosha.
  
• Cirabilva sprouts increase appetite, reduce Kapha and Vata dosha, and help in the movement of Bowels.
  
• Satavari Sprouts are bitter in taste, aphrodisiac in nature, and reduce the three doshas.
  
• Vamsakarira (tender shoots of bamboo) causes dryness inside the body, heartburn, and an increase in Vata and pitta dosha.
• Pattura improves digestion, bitterness in taste, cures enlargement of the spleen, hemorrhoids, and reduces Kapha and Vata dosha.
  
• Kasamarda cures disease caused by worms, cures cough and increase of Kapha in the body, and moves the bowels.
  
• Kousumbha is dry in nature, hot in potency, sour in taste, heavy to digest increases pitta dosha and makes the bowels move.
  
• Sarsapa (mustard) is not easily digestible, hot in potency, combines the faces and urine, and causes the increase of all the dosha in the body.
  
• Mulaka (radish), has not had a definite taste, slightly alkaline and better in taste, reduces dosha, easily digestible, hot in potency, and treats abdominal tumors, cough, asthma, ulcers, and disease of ENT, abnormal voice change, retro peristalsis, and chronic nasal catarrh.
  
• Radish benefits: Radish that is breakable, and not having the definite taste, slightly alkaline and bitter in taste, balances dosha, easy to digest, hot in potency and treat abdominal tumors, cough, respiratory conditions, ulcers, diseases of ENT, hoarseness of voice, bloating, and rhinitis. Radish that is big in size are hard to digest, in taste these are pungent and after the end of digestion nor in potency, increases dosha in the body, and it is abhishynadi (sticky). When it cooked with fats it reduces Vata, the dried one causes an increase in the dosha.
  
• Pindalu is pungent in taste, hot in potency, reduces Vata and Kapha, and increases pitta. Drum stick, surasa, asuri, bhutrna,  sumuka, arjaka, jambira, etc. when they are green they are good water absorbent, it causes a burning sensation during digestion, pungent in taste, cause dryness in the body, hot in potency, good for the heart, improve hunger and taste, destroy vision, semen, and worms, penetrates deep cause slight increase of the dosha and easily digestible.
  
• Holy basil benefits Surasa (Tulsi – Holy Basil) cures hiccup, cough, pain in the flanks, bad breath, poison, asthma.
  
• Sumukha does not cause much burning sensation, cures homicidal poison and dropsy.
  
• Ardrika (coriander) is bitter, sweet in taste, and has diuretic properties not increase pitta dosha.
  
• Garlic benefits: Lashuna (garlic) is highly penetrating into deep tissues, hot in potency, pungent in taste, and at the end of digestion makes the bowls move out, good for the heart, mind, and hairs, heavy to digest, aphrodisiac, unctuous, improves taste and digestion, give strength, greatly vitiates the blood and pitta, cures leucoderma, the skin diseases, abdominal tumors, hemorrhoids, diabetes, worms, diseases caused by Kapha and Vata, hiccup, chronic nasal catarrh, asthma, and cough. It is a rejuvenator of the body.
  
• Grinjanaka (carrot) is best for persons suffering from hemorrhoids that have Kapha and Vata origin, it is penetrating, water-absorbent in nature, and not suitable to those who have pitta predominance.
  
• Surana (Yam) improves digestion, improves taste, reduces Kapha it is non-unctuous, easily digestible, and especially good for hemorrhoids, bhukanda increase all the dosha to a great extent. Leaves, flowers, fruits (unripe), tubular leaves, and tubers are heavy to digest in their successive order.