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Author Archives: Dr. Vaidya Karanvir Singh

About Dr. Vaidya Karanvir Singh

Dr. Vaidya Karanvir Singh is the younger Vaidya in Chandigarh Ayurved & Panchakarma Centre. He is the fourth generation in his family who is practicing as a general consultant in Ayurved & Panchakarma treatment at Chandigarh. In his practice, he had treated more than 1 Lakh Plus patients worldwide.

Vasti Vidhi– Enema

Basti means urinary bladder or enema. In ancient time’s urinary bladder of animals like buffalo were used as a bag to hold the enema material like decoctions, oil, etc. Vasti vidhi Adhyaya is the 19th chapter of Ashtanga Hrudaya Sutrasthana. Basti is useful for diseases with imbalanced Doshas, where Vata is dominant or diseases arise with Vata imbalance alone, it is the best treatment among all treatments.

TYPES

Niruha Vasti – it is also known as Asthapana Basti. A decoction is used in this therapy, where decoction mixed with salt, honey, ghee, etc., and then administered in the body.

Anuvasana Vasti – it is also known as Sneha Basti. In this therapy ghee, oil, fat, etc. administered to the body. 

Uttarabasti administered through the urethral route. 

Notes

Persons suitable for Niruhu Basti or Asthapana Basti

Gulma – Tumors of the abdomen

Anaha – bloating, fullness

Khuda – gout,

Pleeha – Disease of the spleen, Splenomegaly

Shuddha atisara – Diarrhoea unassociated with other diseases

Shula – pain in the abdomen

Jeernajwara – Chronic fever

Pratishyaya – rhinitis

Shukra – obstruction of semen, 

Mala Graha – constipation,

Vardhma – enlargement of the scrotum,

Ashmari Urinary calculi,

Rajonasha – Amenorrhoea

Unsuitable for Niruha or Asthapana Vasti

Atisnigdha – excess of Oleation therapy;

Urakshata – Chest injury

Krusha – highly emaciated,

Ama Atisara – diarrhea, dysentery due to Ama or diarrhea of recent onset,

Vami – vomiting,

Samshuddha – people who have undergone purification therapies (Panchakarma),

Datta Navana – nasal medication

Shvasa – COPD, Asthma, Dyspnoea

Kasa – cough, cold

Praseka excessive salivation

Arsha – Hemorrhoids

Hidhma – Hiccups

Adhmana – Abdominal bloating

Alpavahni- low digestion strength

Shunapayu – Swelling in the rectum

Kruta Ahara – Who have just taken food

Badhodara – intestinal obstruction

Chidra Udara – Intestinal rupture

Udakodara – Ascites

Kushta – skin diseases

Madhumeha diabetes

Pregnant woman 

Patients suitable for Anuvasana Vasti 

A person suitable for Asthapana is suitable for Anuvasana. 

Mainly those people who have strong digestion power, 

People with dry body or skin or not undergone Snehana therapy

People who suffer from Vata disease

Patients not suitable for Anuvasana Vasti

Persons who are not suitable for oil enema are those who are not suitable for decoction enema, 

Pandu – anemia,

Kamala – Jaundice,

Meha – diabetes, urinary tract disorders

Peenasa – rhinitis

Niranna – empty stomach

Pleeha – Disease of the spleen, Splenomegaly

Vid bhedi – diarrhea,

Guru koshta – hard bowels- constipated,

Kaphodara – Kapha type of Ascites

Abhishyandi a type of eye disorder

Bhrusha Sthula – profound obesity,

Krumi Koshta – Intestinal worm infestation

Adhyamaruta – gout

Who consumed poison

Suffering from artificial poison

Goiter, 

filariasis and scrofula.

Bastinetra enema nozzle-

It is made up of metals like gold, silver, bamboo, wood, or bone

Gopuchhakara – this type of nozzle resembles the tail of the cow in shape,

Achidra – this type of nozzle is without holes except at the ends,  smooth in touch and straight,

Gulikamukha – this type of nozzle is tip-shaped like a pill. 9

For children less than 1year of age, the nozzle should be of five angula- fingers breadth of Patients own

finger in length;

1 – 7years of age, the nozzle should be 6 angula;

The 7-year nozzle should be 7 Angula,

12 years nozzle should be 8 Angula

16 years nozzle should be 9 Angula

20 years and onwards nozzle should be 12 Angulas only.

These measurements may be slightly increased for other age groups based on age, strength, and body build.

Its orifice and its root should be 1 Angula in diameter for children of one year of age.

 Orifice diameter should be increased  ½ angula for different age groups and its maximum diameter is 3 Angula.

At the tip of the nozzle, the orifice should allow free movement of green gram, Masha (black

gram), and Kalaya (round pea).

Near the office, a Karnika ear-like ridge of this same size of the orifice should be

Made at the time of preparing the nozzle, another Karnika should be made

at a distance of two Angula- towards its tip, the orifice at the tip should be kept closed with a

plug of cloth.

Basti Putaka- Enema bag:-

The urinary bladder of sheep, buffalo goats, or other animals was used as an enema bag. The bladder should be bulky, well beaten, made by red tanning with astringent substances. The bladder should be avoided if it has holes and hard spots. It should not be torn. If the bladder is not available, then the skin of the animal thigh and legs is used or thick cloth may be used for making the bag.

Niruha Matra (quantity of medicine for decoction enema):-

For a child up to 1 year of age, the quantity of decoction enema is 1 prakuncha = 1 Pala = 48g.

For each upcoming year, it should be increased by 1 pala till it becomes six Prasruta = 12 pala =576g, so for a 12-year-old, the quantity of decoction is 12 Pala.

Further, it should be increased one Prasruta (2 Palas= 96 g). so it becomes twelve Prasta- 24 Palas=1152g at the age of 18 years, it is 24 Pala.

18 – 70 years – 24 Pala.

After 70 years, 10 Prasruta = 20 Pala = 960 grams.

Anuvasana Matra- quantity for oil enema:-

The quantity for oil enema should be one-fourth of the quantity of that of decoction enema, as prescribed for each age group. 20

Anuvasana Vidhi procedure of fat Enema:-

The person suitable for decoction should be administered Snehana and Sweden therapy followed by purification therapy – emesis.  After person regains strength, determining that he is suitable for oil enema or not, if suitable he should be given an oil enema first. 

The following procedure is adopted during procedure:

During cold season like Hemanta, Shishira and Vasanta ritus it should be given during day time in other seasons during night. Person should be given oil massage and bath, then eat habitual food, less by one fourth of the usual quantity, light- easily digestible food neither with more of fats or not very dry, followed by an appropriate liquid drink. Then he should walk for some time, eliminate faces and urine and lie down on a comfortable bed which neither too high nor too low, on his left side with bend his right thigh, and extending the left leg. Next, the enema nozzle which is lubricated with oil, expelled the air inside the bag and should be pressed without shaking the hands, in the direction of the vertebral column, it should neither be too fast nor too slow, neither given with great force nor with low force but given in in one attempt, a little quantity of liquid material will be allowed to remain inside the bag. 

After removing the nozzle patients buttocks beaten gently with hands. Next he lie with extending his entire body, with a pillow under his heels, oil should be smeared all over the body and all the parts massaged well concentrating on the painful areas of the body, so that the fat enema inside the rectum does not come out soon.

If enema comes out early then another oil enema should be administered soon because fat which does not remain inside does not fulfil the purpose. If the person has good digestive activity, and if the fat comes out after the specific time he can be given light food in the evening. 

The maximum time for the fat should come out is three Yama- nine hours, after that, it can be awaited

for one day and night, later on, after 24 hours after administration. If it does not come out due to severe dryness inside the body then it does not produce any discomfort like lassitude etc. it should be neglected and allowed to remain inside for the night, Next morning drink warm water either processed with ginger and coriander or plain. Again he should be given fat enema on the 3rd or 5th day, till the fat gets well digested through body.

To whom fat enema can be given daily?

People with profound increased of vata dosha, 

People who do Physical activities daily, 

People who have good digestive power 

People with very dry skin can be given fat enema daily.

After 3 – 4 fat enemas if the body is found to be well lubricated, purification decoction

Enema should be administered next to clear the channels obstruction, if not well lubricated, then fat enema should be continued.

Nirahadraya Kalpana preparation of enema decoction:-

20 Pala – (960 g) of Drugs- enumerated in the prescription and 8 Madana Phala fruits should be made into a decoction with the 16 parts of water and boiled till 1/4th quantity is remain and added a fat- oil, ghee etc in 1/4th quantity = 960 g, for treatment of Vata, 1/6th quantity = 640 g for the treatment of Pitta, 1/8th quantity = 480 g for healthy person and for the treatment of Kapha disorders.

The quantity of Kalka of some Drugs added to the decoction for all Doshas and the healthy person shall be 1/8th part of the decoction (480 g) neither too thin nor too thick after mixing.

Next one pala (48 g) of Guda/jaggery and appropriate quantity of honey and salt also are also added.

All these are mixed together, churned well and made warm by keeping in container either in hot water or by steam. It should then filled into the enema bag in that condition, which is neither too hot nor too cold, neither too fatty nor too dry, neither too strong nor mild, neither too thick nor too thin, neither too much nor too less in quantity, neither with too much salty nor with it is then pushed into the rectum.

Signs of good Anuvasana basti Procedure –

Enema material coming out along with faces after staying inside for a short time, followed by flatus moving down are the symptoms of proper anuvasana vasti.

1 – 3 Anuvasana should be administered for the treatment of Kapha dominant diseases.

5 – 7 for Pitta,

9 – 11 for Vata.

Again alternative days like 3rd, 5th, 7th day decoction enema should be given. 

Niruha Basti always given in empty stomach.

Anuvasana basti is given soon after taking food.

Food should be given along with Anna Yusha means soup prepared with rice and grains in case of Kapha disorder with milk in case of Pitta disorder and in vata disorders Meat soup are given

three kinds of enema are to be prepared,

Utkleshana – that causing of the Doshas,

Shodhana – that causing purification, by expelling the Doshas

Shamana – that subsiding dosha inside the body.

All these are to be justified on the basis of strength of the Doshas, drugs etc.

Administration of enemas should be continued till symptoms of proper enema are obtained.

Karma Basti – treatment with 30 enemas

It is the course of 30 enemas with one fat enema at the beginning and five at the end, with twelve decoction enema and twelve fat enema alternately in the middle is called as Karma basti. 63

Each day, one enema is usually given. 

F = Fat enema = Anuvasana = Snehabasti

D = Decoction enema = Niruha = Asthapana

1=F 2 = F 3 = D 4 = F 5 = D 6 = F 7 = D 8 = F 9 = D 10 = F

11 = D 12 = F 13 = D 14 = F 15 = D 16 = F 17 = D 18 = F 19 = D 20 = F

21= D 22 = F 23= D 24 = F 25 = D 26 = F 27 = F 28 = F 29 = F 30 = F

Kala Basti – 15 enema regimen

A course of 15 enemas, with one fat enema at the beginning and three at the end, with six decoction enemas and five fat enema alternately in the middle is known as Kala Basti. 64

1=F 2 = D 3 = F 4 = D 5 = F 6 = D 7 = F 8 = D 9 = F 10 = D

11 = F 12 = D 13 = F 14 = F 15 = F

Yogabasti – 8 day enema regimen –

A course of eight enemas, with one fat enema both at the beginning and at the end, with three decoction enema and three fat enema alternately in the middle is known as- yoga basti.

1=F 2 = D 3 = F 4 = D 5 = F 6 = D 7 = F 8 = F

Sneha Basti – Niruha Basti

Either fat enema or decoction enema alone should not be given alone. More of fat enema may cause nausea and loss of digestion. More of decoction enema may cause increase of Vata. Hence people who are given decoction enema should also be given fat enema and those who are given fat enema should also be given decoction enema. Enema therapy will balance the three Doshas.

Matra Basti (Low dose fat enema)

Fat enema consisting of high fat quantity in matra basti minimum quantity of fat used for Snehakarma. In general a very low dose of medicated oil or ghee 50 – 75 ml is administered as Matra Basti. It should be given for Bala, Vriddha, Adhva, Bhara, Stri, Vyayama and who are habituated to long walking, carrying heavy weight, sexual activity and exercise

Chinta – who think too much, suffering from vata disease, fractures, debility, poor digestive activity, kings, wealthy persons and persons who live happily. 

Uttarabasti- urethral and vaginal enema/ douche:-

Diseases of urinary bladder, vagina and uterus in women, uttarabasti should be administered or to those who have purified by two or three decoction enemas, per rectum.

The nozzle should be 12 Angula in length, in terms of patients own fingers and round- tubular resembling to cow’s tail at its end should have an orifice of mustard size, made up of gold, silver and metals, it should be smooth, resembling the stalk of flowers such as Kunda, Ashvamara and sumanas. 

The enema liquid should be mild in strength, easily acting, its quantity one Sukti- 24 g or lesser.

Uttarabasti Vidhi Procedure:-

patient who has been given bath and food in accordance with the regimen prescribed for

fat enema, one should be on his knees then his penis should be held straight by the physician and a thin

probe should be inserted slowly the by the physician and a thin probe should be slowly inserted

into the urethra to clear the channel, after clearing the passage, the enema nozzle should be

inserted along the line of the Suture, to the entire length of the Urethal passage till the cavity of

the urinary bladder is reached, without shaking the hand and the enema bag pressed just as described for rectal enema, pushing the oil, ghee etc. into the urinary bladder this is the ideal method- for a urethral enema. In this way 3 or 4 enemas should be given.

Samanya Bastikala (periods of administration of enema generally)

Purgation therapy should be resorted to after a fortnight after emesis therapy and decoction enema after a fortnight after purgation therapy,

Fat enema- therapy should be administered immediately after decoction enema but after seven days after purgation therapy.

Just as the cloth adsorbs the color from the water, boiled with Kusumbha etc, colouring materials, similarly, the enema, absorbs the Doshas from the moistened body.

Basti Chikitsa Sresthata- importance of enema therapy:-

For all the diseases which are localized in the extremities, Koshta (alimentary tract), Marma (vital organs), all the organs above the shoulders, there is no other cause, more important than Vata.

Vata is the one responsible for transportation and destruction of the increased faces, Kapha, Pitta and other Malas.

 

Ear pain

Ear pain generally occurs in children, but it can also occur in adults. Ear pain that starts inside the ear is known as primary or 1degree otalgia, whereas pain that begins outside the ear is known as secondary or 2-degree otalgia.

Generally, ear pain can originate gradually or suddenly. The pain can be sharp, dull, and can be temporary or on and off. Usually, the pain feels in only one ear, but sometimes it can occur in both ears.

Karna Roga, according to Ayurveda can be caused by one of four imbalances:

  • Vata: Imbalances of Vata can cause thin discharge from the ear, dry ear wax, sharp pain, abnormal sound in the ear (tinnitus), and deafness.
  •  Pitta: Imbalances of pitta leads to inflammation, yellow discharge, redness, tearing, and burning sensation.
  •  Kapha: Imbalances of Kapha causes white or slurry discharge, abnormal sound, severe itching, swelling, and mild pain.
  •  Sannipatataja: This happens when there is an imbalance of all doshas Vata, pitta, and Kapha; the discharge may be colored depending on the predominant dosha.

Signs and Symptoms of Ear Pain can occur with

  • Fever
  • Drainage from the ear
  • Loss of appetite (in children)
  • Excessive crying (in children)
  • Hearing loss
  • Irritability
  • Headache
  • Difficulty in chewing
  • Jaw pain
  • Throbbing pain
  • Fussiness

Possible causes of ear pain include

  • Allergies
  • Blockage in Eustachian tube causing a build-up in pressure and pain
  • By scratching the ear with a finger
  • Middle ear infections like otitis media ( build-up of fluid in the middle ear)
  • Children are more susceptible to the infection because their Eustachian tubes are smaller and straight
  • Sinus infectionSore throat
  • Tooth infection
  • Swimmer’s ear
  • Buildup of earwax
  • Otitis externa ( infection of the outer ear)
  • Ruptured eardrum
  • Altitude pressure changes (barotrauma)
  • Temporomandibular joint syndrome (TMJ, or problems with the joint that connects your jaw to the side of your head)
  • Arthritis of the jaw
  • Ear infections usually aren’t the main cause of ear pain in adults. Rather, the pain may stem from a problem such as TMJ.

How Is Ear Pain Diagnosed?

On basis of symptoms and history of the patient, a doctor can diagnose ear pain. By examining your ears, throat, and nose with an otoscope (an instrument) diagnosis can be made. With the help of an otoscope redness and other signs can be evaluated to find the cause of ear pain.

The otoscope can be used to see if the eardrum is moving normally or not. 

Prognosis of Ear Pain

The prognosis of ear pain depends on the cause. For example, ear infections tend to go away on their own within one or two weeks. 

If the eardrum is ruptured or damaged it is also likely to heal on its own within a few months depending on the injury. The prognosis is good except for, long-term hearing loss and problems like vertigo and giddiness can occur. 

Ayurvedic Treatment

The ayurvedic management of ear infection comprises finding the vitiated dosha and restoring it to bring balance in the body. Simple aahar, vihar, and aushadh can help manage the disease. The aahar and vihar description for the treatment of ear infection are given below:

Diet Recommendation (AAHAR)

A diet that does not imbalance the Kapha dosha, should be followed, as there is the involvement of Kapha dosha in ear problems. The following dietary guidelines must be followed: –

  • Sour foods are restricted as it vitiates the Kapha dosha. These include all sour fruits and curd.
  • Fruits like cucumbers, papaya, bananas, watermelons, and oranges must be avoided because these increase the chance of catching a common cold. This can increase the ear problem. All refrigerated and chilled food must be avoided for the same reason.
  • Onion, ginger, and garlic should be given to the patient during ear problems.
  • Turmeric also helps in treating ear infections and should be used for making meals.
  •  Breastfeeding practice for infants
  •  Avoid refined and processed food

Lifestyle Changes (VIHAR)

  • Keep the ears warm with the help of massage.
  • Massage this area while opening and closing the mouth.
  • Increase the intake of Vitamin C and zinc. Vitamin C helps in combating infection by boosting immunity. Consumption of Zinc also reduces ear infection
  • Avoid smoking as well as exposure to a chain smoker, since smoke can block Eustachian tubes and cause hardening
  • Maintain good hygiene, avoid chilled food items. Wash your hands regularly. Avoid touching your eyes and nose unnecessarily.
  • We have some beneficial Herbs for the treatment of ear infections and aches include Bael, holy basil, neem, garlic. Medicines made up of these herbs can be used to fight ear infections.
  • The Shatkarma procedure, neti, i.e., rinsing of the nasal passages with a mild, saltwater solution, which removes accumulated Kapha and pollutants can also help relieve ear infection.

Karana Purana

Karna Purana word is derived from the Sanskrit word. It is an Ayurvedic procedure of instilling warm oil into the ear canals. It can be performed daily as a ritual, this self-care practice works as restoring medicine to maintain optimal health of the ears and jaw.

Ayurvedic ear cleansing can also be done in a more therapeutic sense to pacify vitiated Vata dosha due to aggravation brought on by cold and windy weather, traveling, overstimulation.

According to Ayurveda, the ears are a natural place in the body where vata resides. It is considered to be rough (harsh), highly mobile, cold, and dry, and these qualities of vata dosha are easily unbalanced through daily modern life. 

The antidote for vitiated vata dosha is Karna Purana, which balances the aggravated Vata Dosha by bringing in opposing warm, moist, and smooth.

In the following diseases, Karna Purana helps:

  • Earache
  • Blockage due to earwax
  • Wax removal
  • Hearing loss
  • Swimmer’s ear
  • Headache
  • Migraine (Ardhavbhedhak)
  • Pain in the neck
  • Ear congestion
  • Tinnitus
  • Meniere’s disease
  • Balances other body disorders
  • Jaw pain
  • Pain disorders
  • Weakness in the acoustic nerve
  • Vertigo
  • General body ache
  • Neurological disorders
  • Anxiety

Home Remedies and Alternative and Complementary Therapies

  • Many people experience earache and muffling due to sudden changes in air pressure, like when they are traveling in a plane, diving to the bottom of a sea bed, taking an elevator.
  • When this happens to someone, try swallowing repeatedly, for example, by chewing gum or sucking on hard candy, this can help clear your ears. This type of ear pain is usually not permanent and doesn’t cause long-lasting problems.
  • A cold compress can also help relieve earaches. For this, place a cold pack on the affected side of the ear for about 10 to 20 minutes. Hot packs also help to ease the pain.
  • Stress reduction techniques and mouth guards can be helpful in temporomandibular joint disorder.
  • Instead of lying flat in the supine position, try resting with your head propped up on a pillow. This can help relieve the pressure in the middle ear.

Prevention of Ear Pain

  • There are some techniques you can do to decrease your chance of ear injuries and ear infections as earache is not always preventable.
  • Dry your ears thoroughly after bathing, showering, and especially after swimming. Keep all foreign objects away from your ears. You can use custom-fitted swim molds while swimming. You can also wear earplugs and a bathing cap.
  • Children should get the pneumococcal vaccine timely since middle ear infections are mainly caused by the bacteria Streptococcus pneumonia 

 

MAMSA VARGA (GROUP OF MEATS)

Mriga Varga (deer etc.)

  • Harina (fawn) 
  • Kuranga (type of deer),
  • Arksa (white-footed antelope) 
  • Gokarna (Deer antelope), 
  • Mrigamatrika (Red-colored hare-like deer), 
  • Shasha (rabbit), 
  • Shambara (deer with branched horns), 
  • Charushka (gazelle) 
  • Sarabha (eight footed animals) 
  • These are different types of deer, antelope, and bucks. Some of them have horns, and some are Hornless, all of them are herbivorous in nature and live in dry regions especially in shrubby forests. They were being hunted mainly for food.

Viskira Varga (group of birds that attain their food through scratching)

  • Lava (bustard quail), 
  • Vartika (bush quail), 
  • Vartira (rain quail),
  • Raktavartma (red-eyed owl),
  • Kukkubha (wild cock),
  • Kapinjala (black partridge), 
  • Upachakra (small greek pheasant), 
  • Chakora (greek pheasant), 
  • Kurubahava, Vartaka (button quail), 
  • Vartika (bush quail), 
  • Tittiri (grey partridge), 
  • Krakara (black partridge), 
  • Sikhi (peacock), 
  • Tamracuda (domestic cock), 
  • Bakara (small creane), 
  • Gonarda (siberian crane), Girivartika (mountain quail), 
  • Sharapada (a kind of sparrow),
  • Indrabha (hedge sparrow), 
  • Varata (goose)
  • All these belong to the Viskira group (birds that scratch the ground with their legs and pick up their food.) 
  • Pratuda (group of birds who eat while striking)
  • Jivanijivaka (greek partridge), 
  • datyuha (gallinule), 
  • bhrunagahwa (shrike), 
  • suka (parakeet), 
  • sarika (Mynah), 
  • latva (wild sparrow), 
  • kokila (cuckoo), 
  • harita (grey pigeon), 
  • kapota (wood pigeon),
  • Chataka (house sparrow) etc. 
  • All these belong to the pratuda group (birds that peck the food and eat).

Bileshaya – a group of animal living in burrows –

  • Bheka (frog), 
  • Godha (iguana lizard), 
  • Ahi, (snake), 
  • Swavid (hedgehog)
  • All these are bileshaya (living in burrows).

Prasaha Varga (animal or birds who take their food by snatching)

  • Go (cow), 
  • Khara (ass, donkey), 
  • Aswatara (mule),
  • Ustra (camel), 
  • Ashwa (horse), 
  • Dwipi (leopard),
  • Simha (lion), 
  • Aruksha (dear), 
  • Vanara (monkey), 
  • Marjala (cat),
  • Musaka (rat, mice), 
  • Vyaghra (tiger), 
  • Vrka (jackal), 
  • Babhru (large brown mongoose 
  • Tarksu (hyena), 
  • Lopaka (fox, 
  • Jambuka (jackal), 
  • Syena (hawk), 
  • Casa (blue joy),
  • Vantada (dog), 
  • Vayasa (crow),
  • Sasaghni (golden eagle ),
  • Bhasa (bread vulture ), 
  • Kurara (osprey), 
  • Grdhra (vulture), 
  • Uluka (owl), 
  • Kulingaka (sparrow hawk),
  • Dhumika (owlet), 
  • Madhuha (honey buzzard), 
  • All these and, other animals and birds belong to this group known as Prasaha (which catch their food by the teeth, tear it and eat.)

Mahamriga (big animals)

  • Varaha (boar), 
  • Mahisa (buffalo), 
  • Nyanku (dog deer), 
  • Rohita (big deer), 
  • Ruru (swamp deer), 
  • Varana (elephant), 
  • Srmara (Indian wild boar), 
  • Chamara (yak),
  • Khadga (rhinoceros) 
  • Gavaya (goyal ox)
  • All these belong to mahamriga Varga (animals of the huge body).

Apchara Varga (aquatic birds)

  • Hamsa (swan), 
  • Sarasa (Indian crane), 
  • Kadamba (grey legged goose), 
  • Baka (heron), 
  • Karandava (white-breasted goose), 
  • Palva (pelican), 
  • Balaka (crane),
  • Utkrosa (mattard), 
  • Chakrahva (ruddy Sheldrake), 
  • Madgu (small cormorant), 
  • Krouncha (pound heron)
  • All these belong to Apcara Varga (aquatic birds).

Matsya Varga (group of fish)

  • Rohita (redfish), 
  • Pathina (boal), 
  • Kurma (tortoise), 
  • Kumbhira (gavial, alligator),
  • Karkata (crab),
  • Ukti (pearl mussel), 
  • Sankha (conch shell), 
  • Urdu (otter), 
  • Sambuka (common snail), 
  • Safari (large glistening fish), 
  • Varmi candrika (kind of cat fish) 
  • Culuki (sea hog),
  • Pakra (crocodile),
  • Makara (crocodile), 
  • Sisumara (dolphin), 
  • Timingala (whale, shark), 
  • Raji (snake fish), 
  • Cilicima (red striped fish) and others belong to a group of Matsya (fishes). 
  • Thus eight kinds of sources of mamsa. Goat and sheep are not included in any specific group because of their mixed heredity and live in all types of lands.
  • Out of all these eight groups the Mriga, viskriya, and pratuda are also Known as Jangala and Vata dominant.
  • The mahamriga, Jalacara, and Matsya are also called Anupa and Kapha dominant.
  • The bilesaya and prasaha are known as sadharana and  it is tridosha balancing
  • The land area which has dry forests with less rainfall is called Jangala and this region is Vata dominant.
  • Area with plenty of rainfall and water-logged is known as Anupa Desha and this region is Kapha dominant.
  • The region which has neither too much dryness nor too much moisture is Sadharana Desha.

The flesh of Shasha (rabbit)

  • Enhances hunger, 
  • Pungent after digestion, 
  • Water absorbent and cold in potency,
  • The flesh of the Vartaka (buttonquail) and others are slightly hot in potency, hard to digest, Tittiri (sparrow) is still better, and increase intelligence, digestion, strength, and semen, holds body fluids discharges, improves the skin complexion, and effectively mitigates Sannipata with an increase of Vata.

Flesh of cock

  • It is similar to that of peacock meat, and it is aphrodisiac, 
  • Increase Kapha
  • Hard to digest 
  • The flesh of krakara (black partridge) 
  • Increases intelligence and digestion, 
  • Good for the heart or the mind.

The flesh of the Mahamrigas (big animals)

  • It is cold in potency generally
  • Carnivorous and prasaha animals have salt as a secondary taste, pungent taste at the end of the digestion,
  • Increases the muscles of the body, 
  • Best for the persons suffering from long-standing hemorrhoids, duodenal diseases, and consumption 

Aja (goat’s meat)

  • Goat meat is not very cold in potency, 
  • Hard to digest, 
  • Fatty, 
  • Does not imbalance the doshas,
  • It is anabhisyandi means does not cause increases in secretions in the tissue channels.
  • It is nourishing and helps in increasing weight.

Avi (meat of sheep)

  • It has opposite in nature with that of goat meat and causes weight gain. 
  • Gomamsa (flesh of cow, bull, bullock) 
  • It cures dry cough, 
  • Exhaustion, 
  • Excess hunger, 
  • Intermittent fevers, 
  • Chronic nasal catarrh, Emaciation, 
  • Diseases caused by the increase of Vata independently.

The flesh of mahisa (buffalo)

  • It is hot, 
  • Not easily digestible, 
  • Produces sleep, 
  • Provide strength and stoutness of the body.

The flesh of Varaha (pig)

  • It is similar to that of the buffalo, 
  • Relieves fatigue, 
  • Increases taste, semen and strength 

Fish

  • It generally tends to increase Kapha 
  • Chilichima fish tends to increase all three dosas.
  • Lava, rohita, godha, and are best in their groups. 
  • The meat of animals that have been just killed, which are uncontaminated and of adult animals only should be used for food.

Meat should be avoided if:

  • It is of dead animals, 
  • If it is of very emaciated animal, 
  • Meat which is very fatty,
  • The meat of those animals which are dead due to diseases, 
  • Drowning and poison should be rejected. Meat obtained from the above part of the umbilicus of male animals and from below the umbilicus of female animals, and obtained from the pregnant animal are all hard to digest.
  • Among the quadrupeds, the flesh of females is easily digest but among the birds it is of the Male’s flesh which is easily digest. Flesh obtained from the head, neck, thighs, back, waist, forelegs, stomach and intestines are hard to digest in the reverse order of enumeration. The tissues of the animals such as blood and others are hard to digest in their successive order testicles, penis, kidneys, liver and rectum are hard to digest than the flesh.

 

Osteoarthritis (Sandhigat Vata)

Osteoarthritis (OA) is a type of joint inflammation that includes the breakdown and inevitable loss of the ligament of at least one joints.

Sandhigatavata is a sickness wherein Vata influences the Joints and cause torment, expanding and torment on Joint developments. It has numerous causes including Dhathukshaya and injury. The contemporary treatment for this condition incorporates analgesics and calcium supplements.

Osteoarthritis is a vata overwhelming condition and the characteristics of vata are cool, dry and reliably moving; it tends to be perceived that specific dietary and different components can be related with Osteoarthritis: for example Extreme utilization of dry, cold or lifeless food, openness to serious cold and dry climate, exorbitant utilization of joints (monotonous exercise that puts strain on joints and exasperates vata), overweight-weight and joint injury.

Causes of Osteoarthritis

The following are some of the most common risk factors for osteoarthritis:

  • Age – Osteoarthritis is more common among the elderly, but even young adults can develop osteoarthritis.
  • Obesity – Excessive weight can put stress on joints and promote cartilage damage.
  • Injury – Significant injury, such as ligament damage, can eventually lead to osteoarthritis.
  • Gender – Women are more likely to develop osteoarthritis.
  • Heredity – Slight joint defects or increased joint mobility (“double-jointed”) may contribute to the development of osteoarthritis.
  • Muscle weakness.
  • Scoliosis or other curvatures of the spine.
  • Birth defects that affect the hip joint, such as congenital hip dysplasia or congenital dislocation.

Signs and symptoms

The most widely recognized signs and indications of osteoarthritis include: 

  • Pain is the most widely recognized manifestation of osteoarthritis. It is generally aggravated by moving the joint or setting weight on it, and it is normally diminished by rest. As the condition advances and aggravation creates, agony may get consistent. 
  • Solidness of the influenced joint is frequently seen first thing, and in the wake of resting. 
  • Expanding, which is in some cases warm to contact, might be observable in a ligament joint. 
  • Distortion can happen with osteoarthritis because of bone developments (bone prods) and ligament misfortune. Degeneration of knee ligament can bring about the outward bend of knees (bow-leggedness). 
  • Squeaking and breaking (a popping sound or grinding feeling) might be seen when a ligament joint is moved. This is brought about by bone scouring against bone or roughened ligament. 
  • Loss of adaptability makes it harder to move a ligament joint through its full scope of movement.

Management of Osteoarthritis

Sandhigatavata goes under the overall arrangement of Vatavikara (Vatic afflictions), all the treatment modalities like Snehana (inner and outside oleation), Swedana (Sudation) and vasti karma are profoundly valuable.

Panchakarma modalities of treatment being clarified in Asthivaha srotogata vikaras (Disorders of Channels of bone tissue) by Acharya Charaka.Further he has accentuated the tikta rasa dravyasadhita vastikarma (Enema treatment with drug having harsh insight regarding) something very similar. 

Outer oleation treatments in bone and bone marrow tissue related diseases. Here inward oleation incorporate snehapana (drinking of cured ghee, oil and so on), vastikarma (fat purification) and so on Outer oleation treatment incorporate Abhyanga (Oil rub), Januvasti (Retaining cured fluid over the knee joint in a particular way), Januseka (Pouring of cured fluid on knee) and so forth 

Snehana (Oleation), Upanaha (A sort of sudation), Agni Karma (Cauterization), Bandhana (Bandaging) and Mardana (A sort of back rub method) are the treatment modalities referenced by Acharya Sushruta.

Diet for Osteoarthritis

Do’s: 

  • Intake of Madhura (sweet), Amla (harsh), Lavana (salt) and Snigdha (unctuous) food, Garlic, 
  • Ginger, Hingu, Black pepper and so forth 
  • Regular propensity for Exercising; 
  • Maintaining ideal weight; 
  • Avoiding unnecessary tedious movements; 
  • Healthy eating regimen; 
  • Protecting a harmed joint from additional harm 

Don’ts: 

  • Long fasting and abundance of substantial food 
  • Awakening around evening time (Ratri jagaran), 
  • Vega-vidharana (concealment of regular desires), 
  • Stress, 
  • Prolonged standing, 
  • Over effort and injury to joints

 

SHIMBIDHANYA VARGA AND KRITANNA VARGA

SHIMBIDHANYA VARGA (GROUP OF LEGUMES AND PULSES

Mudga (green gram), Masura(lentil), Adhaki (toor dal) and other varieties of legumes belongs to Shimbidhanya ( group of pulses those having pods/legumes). 

They have following properties :

  • Vibandhakrut – Causes constipation
  • Kashaya, Swadu – Astringent, sweet in taste
  • Grahi – Absorbent
  • Katu vipaka – Pungent after digestion
  • Sheeta – Cold in potency
  • Laghu – Easily digestible
  • Reduces fat, kapha, asra (blood) and pitta dosha
  •  Suitable for external application and bathing the body parts etc. 

Among all these, mudga (green gram) is best, it causes mild increase of vata dosha.

Kalaya (round pea) :

  • Causes aggravation of vata 
  • Increases dryness in the body 
  • Produces more faeces 
  • It is hard to digest

Rajamasha (big sized black gram) 

  • Increases Vata
  •  It is dry in nature
  • Heavy to digest 
  •  Increases bulk of faeces

KULATHA BENEFITS (HOARSE GRAM)

Kulath is

  • Ushna – Hot in potency
  • Amlapaka – It has sour after taste(metabolic property)
  • Cleanses semen 
  • Useful in urinary stones
  • Shwasa  – Asthma, wheezing, COPD, breathing difficulty
  • Peenasa – Running nose, Allergic rhinitis
  • Kasa – Cough and cold
  • Kapha – Vata diseases
  • But it increases bleeding disorders, so, it is not recommended in conditions like menorrhagia.

NISHPAVA (FLAT BEANS)

Nishpava (flat bean) 

  • Aggravates vata, pitta, bleeding disorders,
  • it increases breast milk production and 
  • promotes urine formation. It is
  • Guru (Heavy to digest)
  • Sara – promotes bowel movements
  • Vidahi – increases burning sensation
  • It is not good for eyes and semen quality.
  • It decreases Kapha, inflammation and is useful in poisoning. 

BENEFITS OF MASHA ( BLACK GRAM)

Black gram is

  • Snigdha – Unctuous
  • Balya – Increases strength
  • Increases kapha and Pitta doshas
  • Malakara – Increases bulk of faeces
  • Sara – Laxative
  • Guru – Not easily digestible
  • Ushna – Hot in potency
  • Vatahara – Mitigates Vata
  • Madhura – Sweet in taste
  • Shukra vruddhikara – Increases semen
  • Virekakrut – Enhances ejaculation strength.

Fruits of atmagupta (Mucuna pruriens) and kakandola are similar to black gram in qualities.

SESAME SEEDS BENEFITS

Tila (sesamum) is

  • Ushna – hot in potency ,
  • Tvachya – good for the skin,
  • Sheetasparsha – cold on touch,
  • Keshya – good for hairs,
  • Balya – strengthening,
  • Guru – hard to digest,
  • Alpamutra – produces little quantity of urine,
  • Katu paka – It has pungent after taste (at the end of digestion)
  • Medhakrut – Increases intelligence
  • Agnikrut – Increases digestive fire
  • Increases kapha and pitta doshas 

SEEDS OF UMA (LINSEED)

Seeds of uma (linseed) is :

  • Snigdha unctuous
  • Madhura,Tikta rasa – sweet and bitter in taste
  • Ushna – Hot in potency
  • Increases kapha and pitta
  • Hard to digest 
  • Not good for vision and semen
  • Pungent at the end of digestion.

Kusumbha seeds are similar to Linseeds in qualities.

  • Masha (black gram) in the group of shimbi dhanya (legumes) and yavaka (small barley) in the group of shukadhanya (cereals) are inferior in qualities.

FRESH GRAINS (JUST HARVESTED)

Fresh grains are 

  • Abhishyandi (causes excess exudation or secretion from tissue pores and blocks them) 
  • Grains which are old by one year are easily digestible.
  • Grains which grow quickly, which are removed from their husk, those which are properly fried are also easy to digest. 

KRITANNA VARGA (GROUP OF PREPARED FOODS)

Few of prepared foods are :

  • Manda
  • Peya
  • vilepi 
  • Odana 

These are prepared from rice or other grains cooked in water.

MANDA 

It is a thin fluid, resembles water. It is drained out immediately after boiling the rice in water.

PEYA

 It is slightly thicker than manda but still it has more liquid less solid grains.

VILEPI

It is more thicker than peya and has more of solid grain and less of fluid quantity.

ODANA

It is the last stage of rice boiling which is solid without fluid portion or zero water content left.

These four, Manda, peya, vilepi and odana are easy to digest in their preceding order mentioned here.

That is, Manda – easiest to digest, Odana is comparatively harder to digest than others.

PROPERTIES AND BENEFITS OF PREPARED FOODS

MANDA

Manda is the best amongst all prepared foods

  • It facilitates easy movement of faeces and flatus
  • It Relieves thirst and is good in exhaustion
  • It reduces residual doshas. Therefore, it is used as diet after Panchakarma procedures, where all the Doshas are eliminated from the body with therapies like Vamana, virechana and basti.
  • Manda helps in digestion
  • Restores the normalcy of the tissues
  • Softens the channels
  • Causes perspiration and improves the digestive fire and aids in digestion. 

PEYA

  • Relieves hunger and thirst
  • Relieves exhaustion
  • Helpful in Debility
  • Useful in diseases of the abdomen 
  • Good in fevers 
  •  Responsible for easy elimination of faeces
  •  Good for overall health 
  • Improves appetite and helps in digestion

VILEPI

  • Withholds discharge of fluids from the body
  •  Good for the heart
  • Relieves thirst
  • Improves appetite
  • Ideal for everyone to consume
  • Specially good for those suffering from ulcers and eye diseases
  •  In those who have been given Panchakarma purification therapies (Vamana, virechana, basti etc)
  • People who are weak
  • People have been consuming fats for drinking as part of panchkarma Snehana therapy (before main  Panchakarma therapy)

ODANA

It is prepared with properly washed grains, in this the entire water content is evaporated and it is devoid of hot fumes.

It has following properties :

  • Easy to digest
  • Similarly which is prepared with addition of decoction of medicinal plants, which have hot potency or that which is prepared with fried grains are also easy to digest.
  • Other than this, those which are prepared with addition of milk, mutton etc. they are hard to digest.

MAMSA RASA (MEAT SOUP)

Mamsa rasa is

  • Brihmana – Nourishing
  • Preenana – Gives satisfaction
  • Vrushya – Aphrodisiac
  • Chakshushya – Good for the eye health (vision) 
  • Vranaha – Heals ulcers and wounds.

MUDGA SOUP (GREEN GRAM SOUP)

Mudgasupa (soup of green gram) is 

  • good for overall health of the individual.
  •  Good for people in whom Panchakarma purification therapies have been administered 
  • People who are suffering from ulcers, diseases of the throat and eyes. 

KULATTHA SOUP (HORSE GRAM SOUP)

Kulattha Supa is

  • Vatanulomi – Facilitates normal downward movement of Vata dosha
  • Useful in tuni and pratituni (pains of the groin region) and Gulma (abdominal tumor) 
  • Eatables prepared from Tila (sesamum), Pinyaka (residue of sesamum after the oil is taken out), germinated grains, dried leafy vegetables, shandaki vataka (balls of fried rice dried in sun and then fried in oil) are :
  • Not good for eyes
  • Increases tridoshas
  • Causes debility in body 
  • These are hard to digest. 

Therefore, Ayurveda never recommends germinated grains.

RASALA

Rasala is prepared by churning the curd and adding pepper powder and sugar in it. 

  • It increases the body weight,
  • It is a natural aphrodisiac
  • Unctuous in nature
  •  It improves body strength 
  •  Improves taste perception

PANAKA (VEGETABLE OR FRUIT JUICE)

  • Relieves exhaustion, 
  • hunger, thirst and fatigue, 
  • Gives a feeling of satisfaction. 
  • It is generally hard to digest, stays long in the stomach
  • It is diuretic
  • It is good to the heart.
  •  Its properties depends on ingredients from which it is prepared. 

LAJA (FRIED PADDY)

Laja is prepared by frying paddy. 

  • Relieves thirst,
  •  vomiting, 
  • diarrhea, 
  • diabetes, 
  • obesity, 
  • mitigates kapha, cough and pitta, 
  • increases appetite, 
  • easy to digest and 
  • cold in potency. 

PRITHUKA (PARBOILED AND FLAKED PADDY)

 Prithuka is prepared by boiling paddy for sometime and then pounding it with pestle or mortar.

 Prithuka is :

  • Hard to digest
  • Strengthening 
  • Increases kapha doshaIt causes constipation.

DHANA (FRIED BARLEY OR OTHER GRAINS)

  • Stays long in the stomach causing indigestion, 
  • It is dry in nature
  • Satisfying in nature
  • Is hard to digest. 
  • Dhana is made by frying barely which is soaked in water for sometime

SAKTU (CORN FLOUR)

Corn flour is 

  • Easy to digest
  •  Relieves hunger, thirst, fatigue
  • Eye diseases 
  • Useful in wounds
  • It is very nutritious and if taken as a drink gives immediate strength.
  • Corn flour should not be eaten without drinking water in between
  • It should not be consumed twice in a day
  • It should not be consumed at at night
  • It should not be eaten or drank solely, without other food items.
  • It should not be consumed after meals
  • It should not be hard to chew and  should not be consumed  in excess quantity. 

PINYAKA

Pinyaka is the residue material of sesamum, groundnut and other oil seeds, after the extraction of oil from it.

 It produces giddiness, dryness indigestion and vitiates vision. VESAVARA

Vesavara is meat which is cut into small pieces and spices like pepper, ginger etc are added in it and it is roasted or fried after that.

Vegetable vesavara is prepared with pulses or flour of various types, and added with different spices.

Vesavara is

  • Hard to digest
  •  Is unctuous in nature
  •  Increases the strength and builds the body. 
  • Vesavara prepared from green gram and others is hard to digest and possess properties similar to the material from which it is prepared. 
  • Food items cooked by steaming, which are baked on hot mud or iron pan, kept over a stove in a vessel, kept inside a hearth and baked by placing directly on a burning coal are easy to digest in the successive order of their enumeration.

Therefore, it means, food items prepared directly over coal is easier to digest than foods which are cooked by steaming. 

 

RASAYANA- THE REJUVINATION THERAPY

What is Rasāyana?

The word Rasayana is derived from a Sanskrit word literally meaning an āyana (path) of rasa (essence). It is an Ancient ayurvedic term referring to techniques for lengthening Lifespan and rejuvenating the body.

It is a clinical specialty of Ayurveda that helps nourish the whole body by strengthening the Rasa Dhatu, the essence of all food we take, and which the body assimilates. Rasayana therapy contains various methods of rejuvenation. 

What are the Benefits of Rasayana Therapy??

  • It enhances the strength body tissues (Rasa)
  • It  boosts up your digestive power
  • It enhances the functional capacity of the brain
  • To enhances the strength and immunity of the body
  • To destroy diseases in the body
  • To delay aging process
  • To develop barrier against stress and infection 

This therapy includes variety of drugs, Dietary regimens and Aachara Rasayanas or the codes of conduct. 

MECHANISM OF ACTION OF RASAYANA THERAPY

  • Antioxidant- It boost up the level of antioxidants, neutralizes free radicals i.e. unstable molecules that can harm your cells.
  • Immunomodulatory
  • Anti-ageing
  • Nutritive
  • Anabolic actions
  • Neuro-protective actions.

Classification of Rasayana

1. Dravaya Rasayana: It includes herbs which are purely Ayurvedic herbs and foods that are useful for prime functioning of your Body and mind. 

There are four types of dravayas –

  • Age-promoting Rasayanas: These herbs and diets provide stability to life, vitality, stamina, glow to the skin, sweetness to the voice, and virtually tend to enhance the life span of person. Popular example is Chyavanprash.
  • Mental acuity enhancing Rasayanas: These rasayanas act as effective brain tonic and may help in increasing the intelligence and memory. It enhances the grasping, concentration and retention power of an individual and helps alot in fighting mental fatigue. Example- cow’s milk and ghee, herbs like brahmi, vacha and shankhpushpi, and bhrama rasayana
  • Eyesight promoting Rasayanas: These are beneficial and promote proper functioning of the eyes thereby aiding a clear vision. These include Ayurvedic herbal formulations like Amalaki rasayana.
  • Disease combating Rasayanas: Here, specific rasayanas are given to the patients suffering from some particular disease. For Ex. – Bhallataka Rasayana – Skin disorders and Pippali rasayana – Respiratory diseases.

2. Adravya Rasayana- It consist of General rules of daily life along with natural regimen of seasons are to be followed. If Good conducts are practiced on regular basis then only amazing benefits of Rasayana therapy can be achieved.

  • The Anger should be Avoided.
  • Always be Truthful and also free from ego
  • Consumption of alcohol, indulgence in sex and violence should be avoided.
  • Regularize the Awakening and sleeping period 
  • One should Practice self-control
  • Consumption of milk and ghee on regular basis.
  • Person undergoing this therapy should Respect elders and teachers
  • Spirituality should be practiced.

Types of Rasayana Rejuvenation Therapy

According to Ayurveda Rasayana is of 3 types- 

  • Naimittika Rasayana or the curative Rasayana – It is used to fight against or balancing a specific causative factor which is responsible for disease in the body.
  • Ajasrika Rasayana In this type of rasayana the healthy lifestyle, diet or exercise is advised in order to maintain good health and improve the quality of life. It is also known as Vayasthapan Rasayan.
  • Kamya Rasayana- It is a rasayana which is practiced for a special purpose. 

There are 4 types of Kamya Rasayana –

  1. Prana Kamya– For maintaining the best quality of prana (life energy) in the body.
  2. Medhya Kamya- Enhancing the memory and intellect.
  3. Ayush Kamya- Increasing longevity.
  4. Chakshu Kamya- It is very good for your eyes and for maintenance of eyesight.

Modes of administration-

  • Kutipraveshika (kuti=cottage, pravesha=enter)- The rasayana therapy is done in indoor i.e. the treatment is done through various rasayana herbs in a specially prepared cottage for a long period of time.
  • Vatatapika- Vata = air and atapa = heat or sun is good for people who are engaged in everyday life activities. In this type of Rasayana the person remains exposed to air and heat or it is an outdoor management treatment.

The 3 types of Procedures –

  1. Achara Rasayana (behavioural modalities) is positive behaviours that enhance health, happiness and longevity aimed for psychological and spiritual health.
  2. Ahara Rasayana (dietary modalities) includes rules relating to eating, types of food and their properties, etc.
  3. Aushada Rasyana are specific herbs and their combinations for various ailments.

The person willing to undergo Rasayana therapy Firstly consult the Ayurvedic Doctor and then should do a proper panchakarma detoxification procedure  under the guidance of a skilled Ayurveda doctor and then Rasayana therapy is administered according to age, body type, status of body and also in order to get the desired effect.

In Ayurveda text books, there are more than 150 Rasayana Herbs and formulations which have been clinically proven to be effective. 

SOME MAJOR RASAYANA’S –

HERBS AND MEDICINAL PLANTS-

  • Amlaki (Embilica officinalis)
  • Haritaki (Terminalia chebula)
  • Guduchi (Tinospora cordifolia)
  • Ashwagandha (Withania somnifera)

NATURAL RESOURCES-

  • Loha or Iron
  • Swarna or Gold
  • Shilajit or black bitumen
  • Praval or coral ore
  • Mukta or pearl
  • Tamra or copper
  • Rajat or Silver etc.

FOOD INGREDIENTS used as Rasayana –

  • Honey
  • Cow’s milk
  • Desi Ghee etc.

MEDICINAL FORMULATIONS IN AYURVEDA-

  • Chyawanprash avaleha
  • Amrita Rasayana
  • Abhaya Rasayana
  • Bhrama Rasayana
  • Punarnava Rasayana

ADVANTAGES OF  RASAYANA THERAPY

  • Forbid the graying of hair and hairfall issues.
  • Forbid wrinkling of skin
  • Prevents ageing and diseases thus providing longevity.
  • Maintains young age and body growth
  • Good for your eyesight
  • It Enhances vigor and vitality
  • It strengthens your body
  • Increases Memory and enhances your Brain Functioning. 
  • Increases lusture making your skin Glow  i.e. makes your skin healthy 
  • Improves your mental and intellectual competence
  • healthy condition of voice or improves your voice quality
  • Excellent potentiality of the body and the sense-organs 
  • Overall makes you young and Energetic
  • Strengthens your sense organs.

Rasayana therapy is used from ancient time and CAC is also providing this therapy on the basis of Herbal medication, formulations and Panchakarma procedures as to preserve your youthfulness and for overall wellness. 

 

SHUKA DHANYA VARGA

SHUKA DHANYA VARGA (GROUP OF CORNS WITH SPIKES)

TYPES OF RICE

  • Rakta (red)
  • Mahan (big sized rice) 
  • Kalama 
  • Turnaka
  • Shakunahruta
  • Saaramukha
  • Deerghashuka (having long sharp spike at the ends) 
  • Sugandhika (having good smell)
  • Rodhrashuka
  • Pundra
  •  Pandu
  •  Pundarika
  • Pramoda
  • Gaura (white rice) 
  • Sariva
  • Kanchana (golden colored rice)
  • Mahisha
  • Shuka 
  • Dushaka
  •  Kusumandaka
  •  Langala Lohavala 
  • Kardama
  • Sheetabheeruka
  •  Patanga
  • Stapaneeya (bright red) 

All these varieties of rice are good for consumption.

QUALITIES AND HEALTH BENEFITS OF RICE

Swadu rasa – Sweet taste

Swadu paka – Sweet taste conversion after digestion(metabolic property)

Snigdha – Unctuous

Vrushya –  Natural aphrodisiac

Baddh alpavarchasaha –  Causes mild constipation, produces lesser volume of faeces

Kashaya anurasa –  Mild astringent in taste

Pathya – Suitable for daily consumption

Laghu – Light to digest

Mutrala – Diuretic and increases urine volume

Hima – coolant in nature

WHICH ONE IS BEST?

Red variety (Raktashali or shalidhanya) of rice is the best quality. 

It cures or relieves thirst and balances tridoshas.

Next best variety to raktashali is Mahan (big sized rice) variety. 

Next to it is Kalama variety, and the chronology continues, as mentioned above.

  • Yavaka, Haayana, Paamshu, Vashpa, Naishadha, these varieties of rice have following qualities :
    • Svadu –  Sweet in taste
    • Ushna –  Hot in potency
    • Guru –  Hard to digest
    • Shleshmapittala –  Increases Kapha and Pitta
    • Snigdha (unctuous, oily)
    • Amlapaka – Has sour taste conversion after digestion(After taste)
  • Srushtamutrapureesha – Increases quantity and volume of faeces and urine

They are bad in quality their reverse order.

SHASHTIKA SHALI (PADDY WHICH MATURES IN 60DAYS)

Shashtika shali is best among all paddy.  It has following qualities :

  • Snigdha – unctuous, oily
  • Grahi – Absorbent, stops loose stools, useful in mal-absorption syndrome and diarrhea
  • Laghu – Light to digest
  • Svadu – sweet
  • Tridoshaghna – Balances all the three Doshas
  • Sthira – Brings in stability
  • Hima – Coolant

Shashtika shali is of two types 

  • Gaura – White variety
  •  Asita – Gaura (blackish white)

Next to shashtika or  inferior to shashtika is mahavrihi, next to that is krishnavrihi and the others such as jatu mukha, kukkutandaka, lavaka, paravataka etc

The other types of rice are –

  • Sweet in taste 
  • Amla vipaka (sour at the end of digestion) 
  • Increases Pitta
  • Hard to digest
  • It increases volume of faeces and urine 
  • Increases the body heat
  • Causes the imbalance of Tridosha

TARUNA DHANYA VARGA

(GROUP OF GRAINS PRODUCED BY GRASS LIKE PLANTS)

Kangu(Priyangu), Kodrava, Neevara, Shyamaka and other grains are 

  • Cold in potency
  • Easily digestible
  • Increases Vata
  • Lekhana (scraping property) 
  • Balances Kapha and Pitta

Amongst all these, Priyangu helps in fracture healing, is nutritive and nourishing and is a little hard to digest.

Koradusha is grahi (absorbent), coolant and anti-poisonous.

PROPERTIES AND BENEFITS OF YAVA/BARLEY

  • Rooksha (dry)
  • Sheeta – cold
  • Guru (Heavy to digest)
  • Svadu – Madhura (sweet)
  • Sara – promotes bowel movements
  • Vit-vata krut – it increases the bulk of faeces and causes flatus
  • Vrushya – natural aphrodisiac
  • Stairyakrut – increases body stability

IT IS USEFUL IN –

  • Mutrameda – Urinary disorder
  • Pitta – Kapha imbalance disorders
  • Peenasa – Running nose, rhinitis
  • Shwasa – Asthma, breathing difficulty, COPD, wheezing, 
  • Kasa – cough, cold
  • Urusthamba – thigh stiffness
  • Kantaroga – diseases of throat
  • Twakroga – skin diseases 

Anuyava ( a small sized barley) is inferior in qualities to the Yava. Venuyava (seeds of bamboo) are non- unctuous and hot in potency.

PROPERTIES AND BENEFITS OF GODHUMA/WHEAT

Wheat is

  • Vrushya – Natural aphrodisiac
  • Sheeta – Cold
  • Guru (Heavy to digest)
  • Snigdha – Unctuous, oily
  • Jivaniya – Enlivening
  • Vatapittaha – Balances Vata and Pitta
  • Sandhanakari – Heals fractures and wounds
  • Madhura (sweet)
  • Sthairyakrut – Increases body stability
  • Sara – Promotes bowel movements
  • Pathya  – Can be consumed on daily basis, doest not block the Patha(channels)

Nandimukhi variety of wheat is good for health. It is

  • Sheeta – cold
  • Kashaya (astringent)
  • Madhura (sweet)
  • Laghu (light to digest)

 

MATRASHITEEYA (FOOD HABIT AND INDIGESTION)

DESCRIPTION

Matrashiteeya is the 8th chapter of Ashtang Hriduya. This chapter tells us about the exact quantity of food to take, the right time to take food, different types of indigestion and their treatment, qualities, and types of drinks, the right method of food intake, etc.

Right Amount of Food – Aharamatra Apeksha:

  • People should always consume the proper quantity of food. The right amount of food intake activates Agni –digestion power (which is called the fire in Ayurveda).
  • Food that is light to digest and those that are hard to digest both require a specified time for proper digestion.
  • In general, if the food is heavy to digests such as oily food and non-veg etc. should be consumed till half of the satiation level achieved. 
  • If the food is light to digest, it should be intake till one is not overly satiated. The right quantity of food is that which undergoes easy digestion.
  • Effect of taking more or less amount of food – less quantity of food intake does not increase strength, immunity. The body will not be nourished properly and leads to Vata imbalance disorders. Excess quantity of food is not desirable and causes a quick increase of Doshas in the body. 
  • Effects of overeating – Eating excess quantity of food increased Vata and other Doshas suddenly together and it combined with the undigested and vitiated food which produces diseases such as Alaska disease by blocking the movement of food inside the gastrointestinal tract and Visuchika by expelling out the undigested food in both downward and upward Directions through diarrhea and vomiting simultaneously. This is seen in persons who are not self-controlled.
  • Alaska – indigestion + constipation – Food neither comes out in the upward direction by vomiting nor from the downward direction by Purgation. Nor it undergo digestion in the stomach. It stays in the stomach and this condition is known as Alaska.
  • Visuchika – Gastroenteritis – Sudden and profound aggravation Vata, along with other Doshas, the person experiences pain in the entire body like pricked by needles, hence this disease is called Visuchika.

Influence of different Doshas in Alaska and Visuchika –

If Vata is aggravated, it causes 

  • Shula – abdominal pain
  • Bhrama – Delusion
  • Anaha – bloating, fullness
  • Kampa – tremors
  • Stambha – stiffness etc symptoms.

If Pitta is aggravated, it causes

  • Javara – fever
  • Atisara – diarrhea, dysentery
  • Antardaha – internal burning sensation
  • Trishna– excessive thirst
  • Pralaya – panic, unconsciousness

If Kapha is aggravated, it causes

  • Chardi – Vomiting
  • Angaguruta – the heaviness of the body
  • Vak Sangha – Difficulty to speak
  • Shteevana – excessive salivation, expectoration, and spitting

Manifestation of Alasaka symptoms:

  • Alaska occurs typically in that person who is weak, 
  • People who have low digestion strength 
  • People who suppress urges, habitually. 
  • In those people, Vata gets increased and gets associated with Kapha dosha to obstruct the movement of undigested food in the digestive tract. 
  • It causes the food to stay in the stomach as a foreign body and causes abdominal colic and other symptoms without vomiting and diarrhea. 

Dandalasaka

Highly impair Doshas, move into vitiated and obstructed channels by the accumulation of undigested food and these Doshas get obstructed in the GI tract and begin to move in other channels. Thus these Doshas spread throughout the body and make the body stiff like a log of wood. This disease is known as Dandakalasaka, this should be rejected for treatment as it is quick in causing Death.

Ama Dosha

Persons who indulge in –

  • Viruddha Ashana – taking incompatible foods,
  • Adhyashana – taking excess food
  • Aajeerna Ashana – Eating over undigested food,
  • Develops the tremble Amadosa which is similar to poison. Hence it is also called Amavisha. Such people avoid treatment because of its similarity with poison, quickness in causing death.

Treatment of Alaska 

  • Undigested food stay inside the gastrointestinal tract should be removed quickly after deciding the conditions of easy management.
  • The person is made to drink warm water mixed with powder of Vacha, Saindhava, and Madanaphala. 
  • This will cause vomiting, this therapy is followed up with Swedana, Next, Phalavarti prepared from fruits which helps in downward movement of faces and flatus should be administered, the body part which is rigid should be well fomented and then wrapped with a cloth.  

Treatment of Vishucika –

The patient should be on fast that day and taken care of as the one who has undergone purgation therapy. All the post-Virechana procedures and treatments should be given to the veeshuchika patient. 

Aama Dosha Chikitsa – 

  • The patient of indigestion who having severe abdominal pain should not take pain killer drugs, the Agni (digestive fire) which is associated with Ama improperly processed metabolites will not be able to digest the Doshas, drugs and food combination arising severe trouble will soon kill the patient.
  • After the food is found digested, if stiffness and heaviness of the abdomen persisting, then the medicines should be given to digest the residue Doshas and to stimulate the Agni. 
  • Diseases produced by Ama become relieved by Apatarpana, three kinds of Apatarpana, appropriate to the three Doshas of the body should be adopted after careful consideration of all the aspects.
  • If Ama is small, only Langhana (fasting) will be suitable, 
  • If Ama is moderate Langhana (fasting) and Pachana (digestive drug) needed, 
  • If Ama is severe, then Shodhana (purification through Panchakarma therapy) is necessary, which will expel out the Dosha and Ama from the very root. 
  • Treatment principle for diseases other diseases should be treated by adopting the treatment which is opposite their causative factors. This is called Hetu Viparyaya Chikitsa. “Hetu” means “causative factors”, however, the diseases reoccur for a long time then the Hetu Viparyaya should be given up and disease-specific treatment should be adopted. It is called Vyadhi Viparyaya Chikitsa.
  • When the Doshas returned to their normal level, when the Ama is completely relieved, when digestion activity is completely restored to normal, then Oleation therapies and enema therapy, etc. should be administered appropriately.

Ajirna Bheda (different kinds of indigestion) –

Impair of Kapha dosha can causes” Ama Ajeerna” It is characterized by swelling in the eyes sockets and cheeks, belching immediately after meals, and excess salivation, nausea, and heaviness of the body. 

Vishthabdha Ajirna –

This type of indigestion is caused by due to impair of Vata dosha and it is characterized by pain in the abdomen, constipation, and flatulence.

Vidagdha Ajirna –

This type of indigestion is due to impair of Pitta dosha and has symptoms like thirst, fainting, dizziness, giddiness, burning sensation, and sour belching.

Ajirna Chikitsa (Treatment of Indigestion)

  • For Ama Ajirna – Langhana should be done
  • For Vishtabdha Ajirna – Swedana should be done
  • For Vidagdha Ajirna – Vamana should be done.

Vilambika disease –

Vilambika is another kind of indigestion that occurs due to excess accumulation of Ama inside the channels. It is caused due to impair of Kapha and Vata dosha and has developed all the symptoms of Ama and treatment also similar to that of Ama.

Rasashesha Ajeerna –

Rasashesha Ajeerna is another kind of indigestion that includes Lack of energy, discomfort in the region of the heart, belching. Such a person should be sleeping for some time during the day without eating anything. Indigestion patients should sleep during the daytime without taking any food, later, when he develops hunger he should eat a small quantity of easily digestible food.

Ajirna Samanya Laksana (general symptoms of indigestion)

  • Diarrhea or constipation
  • Exhaustion 
  • Inactivity of Vata
  • Distension of the abdomen
  • Feeling of Heaviness 
  • Dizziness 

Ajirna Anyakaranani (other causes of indigestion)

  • Consuming large quantity of food,
  • Foods that dislike can cause flatulence, 
  • Excess cooked or uncooked food, 
  • Food that is not easily digested, 
  • Food that is dry, very cold, and contaminated, 
  • Food that causes a burning sensation during digestion, 
  • Food that is dried up or soaked in more water, 
  • Food does not undergo proper digestion, 
  • Also, the food consumed by persons afflicted with grief, anger, excess hunger, etc. 

Dushta Ashana –

Consuming suitable and unsuitable foods mixed together is known as Samashana.

Adhyasana –

Consume less or more quantity of food at an improper time is known as Vishamashana. All these cause death or dreaded diseases in the body. 

Ahara Vidhi (regimen of diet)

  • Kale Satmyam – Food should be intake at the proper time,
  • Shuchi Hitam – Food should be customary, clean, and suited to health,
  • Snigdha, Ushna, Laghu – unctuous, hot and easy to digest,
  • Tanmanaa – consuming food with attention
  • Shadrasa, Madhurapraayam – Food should contain all six tastes with a predominance of sweet taste,
  • Snana – food consuming after taking bath,
  • Kshut vaan – food taking after having a good hunger,
  • Dhauta Pada kara aananaha – meal consume after washing the feet, hands, and face,
  • Tarpayitva pitrun, Devan, Atitheen, Balakaan, Guroon – food intake after satisfying the Pitrus, gods, guests, children, and Guru.
  • Food intake without scolding or abusing the food, without talking;
  • Food that is contaminated with grass, hairs, etc. re-heated, which consists of more vegetables and undesirable grains, and very hot and very salty should be avoided. 

Food that should not be consumed regularly

  • Kilata (dairy product – sweet in taste),
  • Dadhi – Curds,
  • Kuchika (solid part of curds),
  • Kshara (alkalies),
  • Sukta (fermented gruel),
  • Ama Mulaka – Uncooked radish,
  • The meat of animals which are skeletal, dry meat, the meat of the boar, sheep, cow, fish, and buffalo,
  • Masha (black gram), 
  • Germinated grains,
  • Dried vegetables, 

Pathya – food that can be consumed regularly (on daily basis)

  • Shali (rice),
  • Godhuma (wheat),
  • Yava – Barley – Hordeum vulgare,
  • Shashtika (rice maturing in sixty days),
  • Jangala (meat of animals of desert-like lands),
  • sunisannaka, Jivanti – Leptadenia reticulata,
  • Balamulaka (young radish),
  • Pathya (Haritaki)
  • Amalaka (Amla – Indian gooseberry),
  • Mridwika – dry grapes,
  • Mudga – green gram,
  • Sarkara (sugar),
  • Ghrita (ghee),
  • Divyodaka (rainwater or pure water),
  • Ksheera (milk),
  • Kshoudra (honey),
  • Dadima – Pomegranate – Punica granatum
  • Saindhava – Rock Salt (salt) 
  • Triphala along with honey and ghee
  • Any other things which are good for promoting and maintaining health and dispelling diseases from the body can also be consumed habitually.

Anupana (after drink)

  • Coldwater is the ideal Anupana after meals which are prepared from Yava – (Barley) wheat,
  • Dadhi – Curds/yogurt, 
  • Wine, 
  • Poison 
  • Honey.
  • Warm water is an ideal after-drink forFoods that are stiff
  • Mastu (the watery part of curds, whey)
  • Takara (diluted buttermilk)
  • Amla kanjika (fermented gruel);
  • Dishes prepared from vegetables
  • Mudga (green gram) and other legumes 
  • Sura (beer) is the ideal Anupana for a lean person.
  • Honey mixed water is the ideal Anupana for obese people.
  • Meat soup is good Anupana for the emaciated,
  • Wines are Anupana of meat and to those who have poor digestive capacity,
  • Milk is best suited for those who are debilitated by diseases, medicines, walking too many distances, speaking more and loudly, sexual intercourse, fasting, more exposure to sun, and for the emaciated, the aged, and children. 
  • An ideal Anupana: An ideal Anupana is that which has opposite properties of those of the food intake but not incompatible with food such Anupana is always valuable.
  • Benefits of Anupana:
  • Anupana –helps the proper movement of food inside the body,
  • Stability of the body parts,
  • Loosening of hard masses of food and make them proper liquefy,
  • Provide moisture and help in easy digestion.
  • Contraindication for Anupana 
  • It is not good in diseases above the shoulders such as ear, nose, throat, eyes, and brain, 
  • Dyspnea, cough, injury to chest, rhinitis, 
  • Those who engaged in singing and speaking and in hoarseness of voice. 
  • Over-hydrated, who are suffering from polyuria, 
  • Wounds (ulcers). 
  • All persons – both healthy and sick should avoid speaking, walking long distances, and sleeping immediately after consuming liquids,
  • People who exposure more to the sun and fire, 
  • Travel in vehicles, 
  • Swimming and riding on animals after consuming food. 

Ahara Kala (proper time of meals)

  • The ideal time for taking meals is after the elimination of feces and urine, 
  • When the mind is clean and relaxed (devoid of emotions), 
  • When the Doshas are in the normal state, 
  • When belching are pure without and foul smell or taste, 
  • When hunger is well manifest,
  • When the flatus is moving downward easily, 
  • When the digestive activity is good, 
  • When the sense of organs are clear functioning, 
  • When the body is light. 
  • Food should be consumed by observing the rules and procedures of taking food. That is the ideal time of taking food.

 

TYPES OF DOSHAS AND SYMPTOMS OF THEIR IMBALANCE

PLACES OF DIFFERENT DOSHAS

PLACES OF VATA DOSHA

  • Pakavasaya  – Large intestine
  • Sakthi – Hip
  • Shrotra – Ear
  • Kati – Waist
  • Asthi – Bones
  • Sparshanendriya – Skin
  • Special place – Large intestine 

PLACES OF PITT DOSHA

  • Nadhi – Umbilicus,
  • Amashaya- stomach and small intestine,
  • Sweda – sweat,
  • Lasika- lymph,
  • Rudhira – blood,
  • Rasa- plasma,
  • Druk – Eye, and Sparshanam – skin, 
  • Special site – Nabhi (region around the Umbilicus)

PLACES OF KAPHA DOSHA

  • Ura – Chest 
  • Kantha – throat 
  • Shira – Head,
  • Kloma – Pancreas
  • Parvani – bone joints
  • Amashaya – Stomach and small intestine
  • Rasa – plasma
  • Meda – fat
  • Ghrana – Nose and
  • Jihva – Tongue 
  • Special seat is Ura – chest.

FIVE TYPES OF VATA

  • Prana Vata
  • Udana Vata
  • Vyana Vata
  • Samana Vata 
  • Apana Vata

PRANA VATA

Prana vayu is located in the head and it moves in the chest and throat. 

  • It regulates will, sense organs, intellect, heart, and vision.
  • It is the causative agent for expectoration, belching, sneezing, inspiration and swallowing of food.

UDANA VATA

The site of udana vata is chest. It moves in the nose, umbilicus and throat. 

It has functions like :

  • Vak (initiation of speech)
  •  Prayatna(efforts)
  • Urja(enthusiasm) 
  • Bala(strength)
  • Varna (colour and complexion) 
  • Smruti(memory)

VYANA VATA

Vyana vayu is located in the heart, and it moves all over the body in great speed.

It is responsible for the functions such as

  • Flexion and extension of the limbs/ locomotor action
  • Opening and closing of the eyelids etc.
  • Basically all the activities of the body are regulated by Vyana Vayu.

SAMANA VATA

Samana Vata resides near our  digestive fire. It moves all around in the Kostha (Gastrointestinal tract)

  • It receives the food into stomach
  • Improves and helps in digestion
  • Helps in the division of the food into useful part and waste part
  •  Moves these parts in their normal pathways.

APANA VATA

Apana Vata is located in the Apana region (large intestine), moves in the waist, bladder, genitals. It has functions like

  • Ejaculation
  • Defecation
  • Menstruation
  • Urination 

FIVE TYPES OF PITTA

  • Pachaka Pitta
  • Ranjaka Pitta
  • Sadhaka Pitta
  • Alochaka Pitta
  • Bhrajaka Pitta

PACHAKA PITTA

It is located between Amashaya and pakvashaya (large intestine and stomach). 

It is composed of all the five basic elements (Panchamaha Bhuta) but it has fire element in predominance and is devoid of water element.

 It is called Anala which means fire because of it is responsible for Paka (digestion) and transformation of food materials.

It is responsible for cooking the food, divides it into essence and waste part

It provides grace and influences rest other types of Pitta.

Therefore, Pachaka pitta is the best and dominant one among all types of Pitta.

RANJAKA PITTA

The pitta which is located in the Amashaya (stomach) is called as Ranjaka pitta. 

It converts the useful part of the digested food into blood. Therefore it converts Rasa Dhatu into Rakta Dhatu.

SADHAKA PITTA

The pitta which is located in the Hrudaya(heart) is called as Sadhaka pitta.

It is responsible for mental functions such as :

  • Knowledge
  • Intelligence
  • Self- consciousness etc therefore, helping with the purpose and aims of life.

ALOCHAKA PITTA

It is located in the eyes. It helps with the vision and overall eye health

BHRAJAK PITTA

Bhrajak pitta resides in skin and helps in exhibition of skin color and complexion. 

FIVE TYPES OF KAPHA

  • AVALAMBAKA KAPHA
  • KLEDAK KAPHA
  • BODHAK KAPHA
  • TARPAKA KAPHA
  • SHLESHAKA KAPHA

AVALAMBAKA KAPHA

It resides in the chest and Trika pradesha (the meeting place of shoulder, neck and back).

By its innate capability and by the power of food essence 

  • It has functions like lubrication, nourishing effect, that are attributed to water element.
  •  It also influences the proper functioning of other types of Kapha.

KLEDAKA KAPHA

It resides in the Amasaya (stomach). It provides moisture the hard food mass and helps with the digestion.

BODHAKA KAPHA

It resides in the tongue and it helps in taste perception.

TARPAKA KAPHA

It resides in the head and provides nourishment to the sense organs.

SHLESHAKA KAPHA

It resides in the bone joints. It provides lubrication for the smooth movements of joints and strengthens them.

Although, all three doshas are present all over the body, they are more dominant in specific areas of the body, as explained above.

QUALITIES THAT CAUSE

CHAYA, PRAKOPA AND SHAMAN OF TRIDOSHAS

  • CHAYA is the name of first level increase of Dosha in their own place. It provides a feeling of dislike against the things that would cause further increase of particular Dosha. It is a self defense mechanism of the body just to avoid further increase of Dosha, which can lead to disease.
  • KOPA/PRAKOPA is the increase and overflow of Doshas from its own place to other parts of the body. It has the potential to cause the disease. In this stage premonitory symptoms of the disease can be observed.
  • SHAMA/PRASHAMA is the state of normalcy,  alleviation of aggravated Dosha and restoration of health

VATA DOSHA

Ushna (hot) + Ruksha (dryness) and associated qualities cause Vata Chaya

Sheeta (cold) + Ruksha (dryness) and associated qualities cause Vata Kopa

Ushna (hot) + Snigdha (unctuous, oily) and associated qualities cause Vata shama.

PITTA DOSHA

Sheeta (cold) + Teekshna (piercing, strong) etc qualities cause Pitta Chaya

Ushna (hot) + Teekshna (piercing, strong) etc qualities cause Pitta Kopa

Sheeta (cold) + Manda (mild, dull) cause Pitta Shama.

KAPHA DOSHA

Sheeta (Cold) + Snigdha (unctuous, oily) cause Kapha Chaya

Ushna (hot) + Snigdha (unctuous, oily) cause Kapha Kopa

Ushna (hot) + Rooksha (dryness) cause Kapha Shama

Levels of Dosha Increase and Decrease

FLUCTUATIONS IN TRIDOSHAS IN DIFFERENT SEASONS

(CHAYA, PRAKOPA, PRASHAMA)

  • Vata Grisma (summer), Varsha (rainy), Sharat (Autumn)
  • Pitta Varsha (rainy season), Sharat (Autumn), Hemanta (early winters)
  • Kapha Shishira (winter), Vasanta (spring), Grishma (summer)

SYMPTOMS OF VITIATED DOSHAS

VITIATED VATA DOSHA

  • Sramsa – Ptosis/drooping down of eyelids
  • Vyasa – Dilation
  • Vyadha – Cutting pain
  • Swapa – loss of sensation
  • Sada – weakness, loss of function
  • Ruk – pain
  • Toda – continuous pain
  • Bhedanam – splitting pain
  • Sanga – Constriction,
  • Angabhanga – bodyache,
  • Sankocha – shrinking of the organ/reduction in original  size
  • Varta – twisting og the body parts
  • Harshana – Tingling sensation
  • Tarshana – thirst
  • Kampa – tremors
  • Parushya – roughness
  • Saushirya – feeling of empty
  • Shosha – dryness
  • Spandana – pulsating
  • Veshtana – rigidity, as if tied
  • Sthambha – stiffness
  • Kashaya rasata – astringent taste in mouth
  • Aruna, Shyava Varna – Appearance of blue or crimson discoloration in the body

SYMPTOMS OF VITIATED PITTA

  • Daha – burning sensation
  • Raga – reddish discoloration
  • Ushmapakita – heat, increase in temperature, formation of pus or formation of ulcers in body
  • Sveda – sweating
  • Kleda – inflammation with wetness or moistness
  • Sruti – inflammation with pus / oozing / secretions or exudation
  • Kotha – Putrefaction or decomposition
  • Sadana – Debility
  • Murchana –  fainting
  • Mada – toxicity
  • Katuka Amla Rasa – bitter and sour taste in the mouth
  • Pandu Aruna Varjitaha – Appearance of color other than yellowish white and crimson. 

SYMPTOMS OF VITIATED KAPHA DOSHA

  • Sneha – unctuousness or oilyness in body parts
  • Kathinya – hardness
  • Kandu – itching
  • Sheetatva – coldness
  • Gaurava – heavyness
  • Bandha – obstruction,
  • Upalepa – Feeling of coating or feeling as if body is covered with a wet cloth
  • Staimitya – stiffness in bones or joints, loss of movement
  • Shopha – inflammation in the body
  • Apakti – indigestion
  • Atinidrata – excessive sleep
  • Shveta varna – white discolouration in the body parts
  • Svadu lavana rasa – sweet, salty taste in mouth
  • Chirakarita – delay in all activities. 

 

आसव-अरिष्ट

MADYA VARGA/GROUP OF ALCOHOL

Madya (wines or all alcoholic beverages in general are :

  • Deepana – Stimulate digestion or enhances digestive fire
  • Rochana  – Acts on taste buds, Improves taste.
  • Teekshna  – Penetrates deep, clears clogged channels/srotas
  • Ushna – Hot in potency
  • Tushti pushtida  – Gives a feeling of satisfaction and provides nourishment
  • Sasvadu tikta katukam – Slightly sweet, bitter and pungent in taste
  • Amlapaka rasa  – Sour in taste and after taste(at the end of digestion)
  • Sara – Laxative, Facilitates smooth flow of bowels
  • Sakashaya  – Slightly astringent
  • Svara  –  Confer good voice(Improves voice quality)
  • Arogya – Improves overall health
  • Pratibha  – Talent
  • Varna  –  Improves skin colour and complexion
  • Laghu –  Easy to digest
  • Beneficial to those having loss of sleep or excess sleep for both lean and stout persons. 
  • Is non viscid(non sticky), capable of entering through minute pores(srotas) and cleansing them.
  • Reduces Vata and Kapha.

NOTE – All these are only beneficial if used judiciously, but if used otherwise, they act like poison. 

Fresh wines are hard to digest, increases of all the Doshas, whereas old ones decrease tridoshas.

CONTRAINDICATIONS OF WINE

  • Wine should never be consumed hot.
  • It should not be consumed by person undergoing Virechana (purgation) panchakarma therapy
  • It should be avoided if a person is hungry
  • Wines which are too strong or very weak should not be consumed
  •  Wines which are very clear (like water) or very turbid and also, which are spoilt, should not be used for drinking

SURA (BEER)

Sura is useful in :

  • Abdominal tumors
  • Enlargement of the abdomen
  •  Heamorrhoids
  • Duodenal diseases
  • Sura is lubricating

It is 

  • Hard to digest, Reduces Vata dosha and increases Kapha dosha
  • Sura increases of fat, milk, blood, urine output.

NOTE : Sura is prepared by fermenting a mixture of , flour of rice, water, jaggery (treacle) etc. So, it can be compared to the beer of the present day.

VIBHITAKA SURA

Sura prepared from Vibhitaka 

  • Is not very intoxicating
  •  Is easy to digest
  • Good for health 
  • Not so harmful (as other wines) in anaemia, wounds, leprosy, and and other skin diseases.

YAVA SURA

Sura prepared from Yava – Hordeum vulgare (barley)

  • Causes constipation.
  • Is difficult to digest.
  • Non-unctous and aggravates all the three Doshas.

ARISHTA (FERMENTE DECOCTIONS)

Arishta (fermented decoctions) possess properties of the materials from which they are prepared, and they have following  properties :

  • More intoxicating of all the alcoholic beverages
  • It is useful in disease of the duodenum
  •  Anaemia
  • Skin diseases
  •  Haemorrhoids
  • Dropsy
  •  Enlargement of the abdomen
  •  Fever
  • Abdominal tumors
  • Worms (intestinal parasites) and disorders of the spleen
  • Arishtas are pungent, astringent in taste and aggravates Vata.

MARDVIKA  (WINE PREPARED FROM GRAPES)

Mardvika (wine prepared from grapes) is 

  • Scraping (Clears clogged channes)
  • Good to the heart health
  • Not very hot in potentcy
  • Sweet in taste
  • Sara  – Promotes natural movement of body fluids (is laxative) 
  • Causes slight increase of Pitta dosha and Anila (Vata Dosha)
  •  Useful in anaemia, hemorrhoids, diabetes, and worm infestations (intestinal parasites).

KHARJURA (WINE PREPARED FROM DATES)

Date wine is inferior in properties than grape wine, 

  • Aggravates Vata Dosha
  • Is hard to digest

SARKARA (WINE PREPARED FROM SUGAR)

Sarkara is :

  • Sweet smelling
  • Sweet in taste
  • Good for the heart
  • Not very intoxicating
  •  Easy to digest

Gouda is prepared by using treacle/molasses. It increases volume of faeces, flatus and urine, is nourishing and increases hunger.

SIDHU (WINE PREPARED FROM SUGARCANE JUICE)

  • Sidhu aggravates Vata and Pitta dosha
  • Decreases lubrication
  • Diseases of Kapha dosha, obesity, enlargement of the abdomen, dropsy and haemorrhoids 

Sidhu that is prepared by cooking sugarcane juice is best.

MADHWASAV (WINE PREPARED FROM HONEY)

  • Madhwasava breaks up hard masses of kapha or accumulated doshas, penetrates deep, cleanses the channels
  • Useful in diabetes, chronic nasal catarrh(mucus) and cough

SUKTA (WINE PREPARED FROM TUBERS)

PROPERTIES OF SUKTA

  • Increases the moisture of blood, Pitta and Kapha Dosha
  • Expels Vata in downward directions
  •  Very hot in potency
  • Is penetrating
  • Causes dryness in body 
  • Sour in taste
  • Good for the heart health
  • Increases taste perception
  • Sara  – It promotes smooth bowel movements (laxative)
  • Enhances hunger or digestive fire 
  • Is cold to touch
  • Useful in anaemia
  • Useful in the Diseases of the eye and worm infestations.
  • Sukta which is prepared by using jaggery, sugarcane, honey and grapes is easy to digest in their successive order.

ASAVA(FERMENTED INFUSION)

Asava prepared by using tubers, fruits, roots etc parts of medicinal plants is similar to shukta in properties.

Asava prepared by using Sandaki (balls of fried paddy mixed with spices, dried in sun and then deep fried in oil) which have now turned sour by keeping for long time duration, are appetizers and easy to digest.

DHANYAMALA (WINE PREPARED FROM RICE AND OTHER GRAINS)

Dhanyamla is a liquor which is prepared by  fermenting the water (in which rice and other grains, pulses etc. have merely been washed or slightly cooked) and possesses properties like :

  • Purgative
  • Penetrating, 
  • Hot in potency
  • Aggravates Pitta
  • Cold to touch
  • Relieves fatigue and exhaustion
  • Increases appetite and hunger
  • Useful in pain of the urinary bladder
  •  Ideal for use as Asthapana basti(decoction enema)
  • Good for the heart
  •  Easy to digest 
  • Balances Vata and Kapha Doshas
  • Sauviraka and Tushodaka also possess similar properties.

And is useful in worm infestations, abdominal tumor, heart disease, haemorrhoids and anemia. These are prepared from dehusked barley and barley-with-husk as well. 

NOTE  

Shukta – Fermented gruel, Tushodaka, Dhanyamla, Sauviraka etc. were in use since ancient times. But now a days other beverages like beer, brandy etc. alcoholic beverages have replaced them, which do not exactly possess same properties.

 

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