6. c ANNASWAROOPA VIJNANEEYA ADHYAYA.

6. c ANNASWAROOPA VIJNANEEYA ADHYAYA. 

SHAKA VARGA :- (GROUP OF LEAFY VEGETABLES)

अथ शाकवर्गः
शाकं पाठाशठीसूषासुनिषण्णसतीनजम्
त्रिदोषघ्नं लघु ग्राहि सराजक्षववास्तुकम्
सुनिषण्णो अग्निकृद्वृष्यस्तेषु राजक्षवः परम्
ग्रह्ण्यर्शोविकारघ्नः वर्चोभेदि तु वास्तुकम्

Patha (Cissampelos pareira), shati (Hedychium spicatum), susha, sunishanna, satinaja in general,
·      mitigates all the three doshas, are easily digestible and grahi (absorbent); Sunishannaincreases hunger and is aphrodisiac;

Rajakshava is still better and cures duodenal diseases, haemorrhoids;

 vastuka breaks up the hard faeces.


हन्ति दोषत्रयं कुष्ठ वृष्या सोष्णा रसायनी
काकमाची सरा स्वर्या चार्ङ्गेर्यम्ला अग्निदीपनी
ग्रह्ण्यर्शो अनिलश्लेष्महितोष्णा ग्राहिणी लघुः

• Kakamachi (Solanum nigrum) mitigates the three doshas, useful in skin diseases, is aphrodisiac, hot in potency, rejuvenator, causes easy movement of faeces, and is good for voice.

• Changeri (Oxalis corniculata) is sour taste, kindles digestion, good for duodenal diseases, haemorrhoids and for increased vata and kapha; hot in potency, withholds elimination of fluids and is easily digestible.

पटोलसप्तलारिष्टशार्ङ्गेष्टावल्गुजा अमृताः
वेत्राग्रबृहतीवासाकुतिलीतिलपर्णिकाः
मण्डूकपर्णीकर्कोटकारवेल्लकपर्पटाः
नाडीकलायगोजिह्वावार्ताकं वनतिक्तकम्
करीरं कुल्कं नन्दी कुचैला शुकलादनी
कटिल्लं केम्बुकं शीतं सकोशातककर्कशम्
तिक्तं पाके कटु ग्राहि वातलं कफपित्तजित्

• Patola, 
• saptala, 
• arista (neem leaves), 
• sharngeshta (angaravalli/bharangi), 
• Avalguja (Bakuchi), 
• amruta (Tinospora), 
• Vetra (shoot of vetra), 
• Brhati (Solanum indicum), 
• vasa (Adhatoda vasica),  
• kutill, 
• 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, 
• and karkasa (kampilla)

·      all these are 

• cold in potency, 
• bitter in taste, 
• pungent at the end of digestion, 
• with hold the movement of fluids,
•  increase vata and
• mitigate kapha and pitta. 

हृद्यं पटोलं कृमिनुत् सवादुपाकं रुचिप्रदम्


Patola is good for the heart (or the mind), useful in worms, sweet at the end of digestion and gives taste.



पित्तलं दीपनं भेदि वातघ्नं बृहतीद्वयम्


The two Brihatis  (Brihati and Kantakari) increases pitta, promote hunger, breaks the hard faeces.


वृषं तु वमिकासघ्नं रक्तपित्तहरं परम्

Vrusha (Vasa) cures vomiting, cough and specially so the haemorragic disease.

कारवेल्लं सकटुकं दीपनं कफजित्परम्

Karavella  (bitter gourd)is better in taste , kindles digestion and mitigates kapha and pitta especially.


Brinjal benefits:

वार्ताकं कटु तिक्तोष्णं मधुरं कफवातजित् 
सक्षारं अग्निजननं हृद्यं रुच्यं अपित्तलम्

Brinjal is pungent, bitter, hot in potency, sweet, mitigates kapha and vata, is slightly alkaline, kindles digestion improves taste and does not aggravate pitta 

करीरमाध्मानकरं कषायं स्वादु तिक्तकम्

Karira produces distention of the abdomen, is astringent, sweet and bitter in taste,

कोशाताकावल्गुजकौभेदिनावग्निदीपनौ

Kosataki and avalguja break the hard faeces and kindle digestion 

तण्डुलीयो हिमो रूक्षः स्वादुपाकरसो लघुः
मदपित्तविषास्रघ्नः मुञ्जातं वातपित्तजित्
स्निग्धं शीतं गुरु स्वादु बृंहणं शुक्रकृत्परं

• Tanduliya is cold in potency, dry, sweet in taste and also at the end of digestion and easily digestible, cures intoxication, pitta, poison and discovers of bold;
• Munjata mitigates vata and pitta, is unctuous, cold in potency, hard to digest, sweet, makes the body stout and increases semen.

गुर्वी सारा तु पालङ्क्या मदघ्नी चाप्युपोदका
पालङ्क्यावत्स्मृतश्चञ्चुः स तु सङ्ग्रहणात्मकः

• Palankya is hard to digest, and laxative.

• Upodika (spinach) relieves intoxication; chanchu is similar to palankya and withholds elimination of fluids.

विदारी वातपित्तघ्नी मूत्रला स्वादुशीतला
जीवनी बृंहणी कण्ठ्या गुर्वी वृष्या रसायनम्
चक्षुष्या सर्वदोषघ्नी जीवन्ती मधुरा हिमा

• Vidari mitigates vata and pitta, is diuretic, sweet in taste, and cold in potency, prolongs life (by giving strength), makes the body stout, good for the throat, hard to digest, aphrodisiac and rejuvenator.

• Jivanti 

·      is good for the eyes, mitigates all the dosas, is sweet in taste and cold in potency.

कूष्माण्डतुम्बकालिङ्गकर्कार्वेर्वारुतिण्डिशम्
तथा त्रपुसचीनाकचिर्भटं कफवातकृत्
भेदि विष्टम्भ्यभिष्यन्दि स्वादुपाकरसं गुरु

Kusmanda (ash gourd), Tumba (alabu), Kalinga, karkaru, evaru, tindisa, trapusa, cinaka, cirbhata

—all cause increase of kapha and vata, breaks the hard faeces, stays long without digestion inside the stomach, causes more secretion in the tissues, sweet in taste and at the end of digestion and not easily digestible.


ASH GOURD BENEFITS

वल्लीफलानां प्रवरं कूष्माण्डं वातपित्तजित् बस्तिशुद्धिकरं वृष्यं त्रपुसं त्वतिमूत्रलम्

• Ash gourd is best among the creepers, mitigates vata and pitta cleanses the urinary bladder, and aphrodisiac.

• Trapusacauses more urination (diuretic).

तुम्बं रूक्षतरं ग्राहि कालिङ्गैर्वारुचिर्भटम्
बालं पित्तहरं शीतं विद्यात्पक्वमतो अन्यथा
शीर्णवृन्तं तु सक्षारं पित्तलं कफवातजित्
रोचनं दीपनं हृद्यमष्ठीला आनाहनुल्लघु


Tumba (alabu) is very dry (causes dryness), absorbent ;
kalinga, ervaru and cirbhita

a)when tender mitigate pitta and are cold in potency, 

b)but when ripe are opposite in qualities,

c) these which are overripe and separated from its attachment, will be alkaline in taste, increase pitta, mitigate kapha, and vata, improves taste and appetite, good for the heart, cures enlargement of the prostate, distention of abdomen and easily digestible.

मृणालबिसशालूककुमुदोत्पलकन्दुकम्
नन्दीमाषककेलूटशृङ्गाटककसेरुकम्
क्रौञ्जादनं कलोड्यं च रूक्षं ग्राहि हिमं गुरु

Mrinala (lotus stalk), bias (lotus root), saluki (lotus tuber), kumuda (utpala kanda), nandi, mashaka, keluta,srngataka, kaseruka, kranucadana and kalodya

·      are dry (cause dryness). Water absorbent, cold in potency and hot easily digestible.


कलम्बनालिकामार्षकुटिञ्जरकुतुम्बकम्
चिल्लीलट्वाकलोणीकाकुरुटकवेधुकम्
जीवन्तझुञ्ज्वेडकजयवशाकसुर्वर्चलाः
आलुकानि च सर्वाणि तथा सूप्यानि लक्षणम्
स्वादु रूक्षं सलवणं वातश्लेष्मकरं गुरु
शीतलम् सृष्टविण्मूत्रं प्रायो विष्टभ्य जीर्यति
स्विन्नं निष्पीडितरसं स्नेहाढ्यं नातिदोषलम्

Kalamba, Nalika – (kapotacarana), marsa, kutinjara, kutumbaka, cilli (vastuka), latvaka, lonika, karutaka, gavedhuka, jivanta, jhun jhu, edagaja, yavasaka (yavanisaka), suvarchala and aluka of different kinds,

·      leaves of legumes used for soup and of laksmana are all sweet, slightly dry, salty, increases vata and kapha, not easily digestible  cold in potency, help elimination of urine and faeces, stay long in the stomach for digestion; if cooked in steam, juice taken out and mixed with oils, they will not cause much aggravation of the dosas 



लघु पत्रा तु या चिल्लीसा वास्तुकसमा मता


Cilli , which has small leaves is similar (in property) with vastuka.


तर्कारीवरुणं स्वादु सतिक्तं कफवातजित्
वर्षाभ्वौ कालशाकं च  सक्षारं कटुतिक्तकम्
दीपनं भेदनं हन्ति गरशोफकफानिलान्

• Tarkari and varuna are sweet and slightly better and mitigate kapha and vata. 
• The two kinds of varsabhu and kalasaka are slightly alkaline, pungent and bitter, improve digestion, break the hard faeces and cure artificial poisoning,dropsy, kapha and vata. 

दीपनाः कफवातघ्नाश्चिरिविल्वाङ्कुराः सराः
शतावर्यङ्कुरस्तिक्ता वृष्या दोषत्रयापहाः

• The tender sprouts of cirabilva increase appetite, mitigate kapha and vata and cause movement of bowels; 
• sprouts of satavari are bitter, aphrodisiac and mitigate the three dosas

रूक्षो वंशकरीरस्तु विदाही वातपित्तलः

Vamsakarira (tender shoots of bamboo) causes dryness inside, heartburn and increase of vata and pitta.


पत्तूरो दीपनस्तिक्तः प्लीहार्शः कफवातजित्

Pattura kindles digestion, is bitter, cures enlargement of spleen, haemorrhoids and mitigates kapha and vata. 


कृमिकासकफोत्क्लेदान् कासमर्दो जयेत्सरः

Kasamarda cures disease caused by worms, cough and increase of kapha and moves the bowels.


रूक्षोष्णमम्लं कौसुम्भं गुरु पित्तकरं सरम्

Kousumbha is dry, hot in potency, sour, hard to digest increase pitta and makes the bowels to move.

गुरूष्णं सार्षपं बद्धविण्मूत्रं सर्वदोषकृत्

·      Sarsapa (mustard) is not easily digestible, hot in potency, binds the faeces and urine and causes increase of all the dosas.

·      Mulaka (radish), when tender and not having definite taste, is slightly alkaline and bitter, mitigates the dosas, easily digestible  hot in potency, and cures abdominal tumours, cough, asthma, ulcers, disease of he eye and throat, horseness of voice, asthma, upward movement inside the abdomen (reverse peristalsis) and chronic nasal catarrh.

RADISH BENEFITS:

यद्बालं अव्यक्तरसं किञ्जित् क्षारं सतिक्तकम्
तन्मूलकं दोषहरं लघु सोष्णं नियच्छति 
गुल्मकासक्षयश्वासव्रणनेत्रगलामयान्
स्वराग्निसादोदावर्तपीनसांश्च
महत्पुनः
रसे पाके च कटुकमुष्णवीर्यं त्रिदोषकृत्
गुर्वभिष्यन्दि च स्निग्धसिद्धं तदपि वातजित्
वातश्लेष्महरं शुष्कं सर्वम् आमं तु दोषलम्


·      Radish that is tender, and not having definite taste, is slightly alkaline and bitter, balances Doshas, easy to digest, hot in potency and cures abdominal tumors, cough, respiratory conditions, ulcers, diseases of eye and throat, hoarseness of voice, bloating, and rhinitis.  Radish, big in size is hard to digest, pungent in taste and at the end of digestion, not in potency, increases all the three doshas, hard to digest and is abhishynadi (indigestion plus sticky to the gut).

·      When cooked with fats it mitigates vata; the dried one causes increase of the dosha. 

कटूष्णो वातकफहा पिण्डालुः पित्तवर्धनः

Pindalu is pungent, hot in potency, mitigates vata and kapha but increase pitta.

कुठेरशिग्रुसुरससुमुखासुरिभूस्तृणम्
फणिजार्ज्जकजम्भीरप्रभृति ग्राहि शालनम्
विदाहि कटु रूक्षोष्णं हृदयं दीपनरोचनम्
दृकशुक्रकृमिह्रुत्तीक्ष्णं दोषोत्क्लेशकरं लघु


·      Kuthera, sigru (drum stick), surasa, sumuka, asuri, bhutrna, phanijjia, arjaka, jambira, etc. when green are water absorbent, cause burning sensation during digestion, pungent, cause dryness, hot in potency, good for the heart (or the mind), kindles hunger and taste, destroy vision, semen and worms (intestinal parasites), penetrates deep, cause slight increase of the dosas and are easily digestible 


HOLY BASIL BENEFITS


हिध्माकासविषश्वासपार्श्वरुक्पूतिगन्धहा 
सुरस: सुमुखो नातिविदाही गरशोफहा


Surasa (Tulasi – Holy Basil) cures hiccup, cough, poison, asthma, pain in the flanks and bad breath.

Sumukha does not cause much burning sensation, cures artifial (homicidal) poison and dropsy.


आर्द्रिका तिक्तमधुरा मूत्रला न च पित्तकृत्

Ardrika (coriander)

·      is bitter and sweet in taste,
·      diuretic and
·       does not increase pitta.


GARLIC BENEFITS:

लशुनो भृशतीक्ष्णोष्णः कटुपाकरसः सरः
हृद्यः केश्यो गुरुर्वृष्यः स्निग्धो रोचनदीपनः
भग्नासन्धानकृद्बल्यो रक्तपित्तप्रदूषणः
किलासकुष्ठगुल्मार्शोमेहक्रिमिकफानिलान्
सहिध्मापीनसश्वासकासान् हन्ति रसायनम्


Lasuna (garlic) 

·      is highly penetrating (deep into the tissues),
·      hot in potency,
·      pungent in taste, and at the end of digestion,
·      makes the bowles to move,
·       good for the heart (or the mind), and hairs;
·      hard to digest,
·       aphrodisiac,
·      unctuous,
·       improves taste and digestion,
·      helps union of features,
·       gives strength,
·      greatly vitiates the blood and pitta,
·      cures leucoderma, skin diseases, .
·      abdominal tumours,
·      haemorrhoids,
·      diabetes,
·       worms,
·       diseases caused by kapha and vata,
·      hiccup,
·       chronic nasal catarrh ,
·      asthma and cough.
·      It is a rejuvenator of the body.

पलाण्डुस्ताद्गुणन्यूनः श्लेष्मलो नातिपित्तलः

Palandu (onion)

·      is inferior in the above qualities,
·      increases of pitta.

कफवातार्शसां पथ्यः स्वेदे अभ्यवहतौ तथा
तीक्ष्णो गुञ्जनको ग्राहि पित्तिनां हितकृन्न सः

Grinjanaka (carrot) 

·      is best suitable to persons suffering from haemorrhoids of kapha Vata origin ,

·      for fomenting (the pile masses) and eating;

·      it is penetrating, water absorbent and not suitable to those who have pitta predominance. 



दीपनः सूरणो रुचयः कफघ्नो विशदो लघुः विशेषादर्शसां पथ्यः भूकन्दस्त्वतिदोषलः

Surana  (Yam)


·      kindles digestion,
·       improves taste,
·      mitigates kapha
·       is non-unctous,
·      easily digestible and
·      especially good for haemorrhoids;
·      bhukanda causes increase of all the dosas to a great extent .


पत्रे पुष्पे फले नाले कन्दे च गुरुता क्रमात्
बस शाकेषु जीवन्ती सार्षपं त्ववरं परम्
इति शाकवर्गः 

·      Leaves, flowers, fruits (unripe), tubular leaves and tubers are heavy (not easily digestible  in their successive order;
·      jivanti is the best and sarshapa (mustard) is the worst among the leafy vegetables.

Thus ends the group of vegetables.


Notes: - Different kinds of vegetables have been described in these verses, some of them are recognizable now while some others are not, some of them were in use in olden days but not so now-a-days, many are available only in forests and fields while some others are cultivated.

7. ANNA RAKSHA VIDHI ADHYAYA- अन्नरक्ष विधि - protection of foods

7. ANNA RAKSHA VIDHI ADHYAYA- अन्नरक्ष विधि - protection of foods



PRANACHARYA (ROYAL PHYSICIAN) :-

राजा राजगृहासन्ने प्राणाचार्यं निवेशयेत्
सर्वदा स भवत्येवं सर्वत्र प्रतिजागृविः


The king should arrange for the residence of the royal physician near to the palace so that the physician can be vigilant about all things at all times.

अन्नपानं विषाद्रक्षेद्विशेषेण महीपतेः
योगक्षेमौ तदायत्तौ धर्माध्या यन्निबन्धनाः


The foods and drinks of the king should be protected from poison, because,

• the King’s health and welfare depends on his food and drink and

• the health and welfare of the country is dependant on the King.

SAVISHA ANNAPAANA LAKSHANA / FEATURES OF POISONED FOODS AND DRINKS - 

ओदनो विषवान् सान्द्रो यात्यविस्राव्यतामिव
चिरेण पच्यते पक्वो भवेत्पर्युषितोपमः
मयूरकण्ठतुल्योष्मा मोहमूर्च्छाप्रसेककृत्
हीयते वर्णगन्धाद्यैः क्लिद्यते चन्द्रिकाचितः


Boiled rice mixed with poison becomes

1.  Sandra – becomes thick,

2.Even when it is boiling, the contents do not overflow from the vessel.

3.Chirena Pachyate – takes a long time to cook,

4.Pakvo bhavati paryushitopama – after cooking it becomes moist and stale, very soon

5.Mayura Kantha Tulyoshma – emits steam with the colour of the peacock’s neck (blue),

6.Moha moorcha prasekakrut – the steams and fumes from the container causes delusion, fainting and excessive salivation.

7.Heeyate varna gandhadyaihi – quickly loses its original colour, odour, taste, texture,

8.Klidyate chandrikachitaha – becomes watery and full of glistening particles.

व्यञ्जनान्याशु शुष्यन्ति श्यामक्वाथानि तत्र च
हीन अतिरिक्ता विकृता छाया दृश्येत नैव वा
फेनोर्ध्वराजी  सीमन्त तन्तु बुद्बुद सम्भवः
विच्छिन्नविरसा रागः खण्ड्वाः शाकमामिषम्`

1. The side-dishes dry up quick and become dirty

2. reflective images seen in them appear


·      deficient,
·      malformed,
·      abnormal
·      or not seen at all;

3.froth and lines appear on their surface and edges
4. threads and bubbles are likely to appear.

·      Raga (sweet syrups),
·      Khandava (sweet puddings),
·      vegetables
·      and meat

      become broken (liquid and solid portions get separated)
and acquire bad taste.


नीला राजी रसे, ताम्रा क्षीरे, दधनि दृश्यते
शयावा, आपीतासिता तक्रे, घृते पानीयसन्निभा
मस्तुनि स्यात्कपोताभा, राजी कृष्णा तुषोदके
काली मध्याम्भसोः, क्षौद्रे हरित्तैले अरुणोपमः
पाकः फलानामामानां पक्वानां परिकोथनम्
द्रव्याणामार्द्रशुष्काणां स्यातां म्लानिविवर्णते
मृदूनां कठिनानां च भवेत्स्पर्शविपर्ययः
माल्यस्य स्फुटितग्रित्वं म्लानिर्गन्धान्तरोद्भवः
ध्याममण्डलता वस्त्रे, शदनं तन्तुपक्ष्मणाम्
धातुमौक्तिककाष्ठाश्मरत्नादिषु मलाक्तता
स्नेहस्पर्शप्रभाहानिः, सप्रभत्वं तु मृण्मये

     i.       Neela Raji Rase – Blue lines appear in meat soup,

    ii.      Tamra ksheere  - coppery red lines in milk and

   iii.      Shyava dadhani – black ones in curds

   iv.      Peeta Sita takre – yellowish white lines in buttermilk,

    v.      Ghrute paaneeya sannibha – watery lines on ghee,

   vi.      Mastuni syat kapotabha –  pigeon like streaks appear on Mastu – Supernatant liquid of curds (whey),

  vii.      Raji krishna tushodake – blue black lines on
Tusodaka (sour drink prepared from barley husk),

  viii.      Kaali madya ambhasoho – black lines on wines and water,

  ix.      Harit taile arunopama – green lines in honey and crimson lines on oils.

    x.      Unripe fruits ripen (fast) and ripe ones become overripe and decomposed.

  xi.      Substances which are green and dry become dull in appearance and discolored.,

xii.      Soft food substances become hard and vice versa.

xiii.      The flowers of the garland become

·      split at their edges,
·      fade and
·      assume unnatural smell.


xiv.      Dirty patches appear on cloth (dress and other apparels), its threads and hems fall out.

xv.      Vessels prepared from

·      metals,
·      pearls,
·      wood,
·      stone,
·      precious stones etc.

 become dirty,

and lose their smooth touch

and luster .

xvi.       Mud vessels gain smooth touch and luster.  


VISHADA LAKSANA (FEATURES OF THE PERSON WHO PUTS POISON) :-


विषदः श्यावशुष्कास्यो विलक्षो वीक्षते दिशः
स्वेदवेपथुमांस्त्रस्तो भीतः स्खलति जृम्भते


The person who is about to poison someone will have

1.  Shyava shushka Asya – dry and discoloured ace
2.Vilaksho Veekshate dishaha – eccentrically looks in all directions
3.Sveda – sweating
4.vepathuman - tremors
5.Trasta – tired,
6.Bheeta – frightened
7.Skhalati – slips while talking and walking
8.Jrumbhate – yawns frequently. 



 TESTING OF POISONED FOODS – VISHANNA PAREEKSHA

प्राप्यान्नं सविषं त्वग्निरेकावर्तः स्फुटत्यति
शिखीकण्ठाभ धूमार्चिरनर्चिर्वोग्रगन्धवान्


Upon throwing the poisoned food on fire,

1.  it emits crackling sound,
2.the flame emits as a single pile,
without whirls,
3.the colour of smoke resembles to that of peacock’s neck (glistening blue),
4.sometimes the flame may not come up at all.
5.It will cause emitting of very foul and strong smell.


म्रियन्ते मक्षिकाः प्राश्य काकः क्षामस्वरो भवेत्
उत्क्रोशन्ति च दृष्टैव तच्छुकदात्यूहसारिकाः
हंसः प्रस्खलति, ग्लानिर्जीवञ्जीवस्य जायते
चकोरस्य अक्षिवैराग्यं, क्रौञ्चस्य स्यान्मदोदयः
कपोतपरभृदृक्षचक्रवाका जहत्यसून्
उद्वेगं याति मार्जारः, शकृन्मुञ्चति वानरः
हृष्येन्मयूरस्तदृष्ट्या मन्दतेजो भवेद्विषम्
इत्यन्नं विषवज्ज्ञात्वा त्यजेदेवं प्रयत्नतः
यथा तेन विपद्येरन्नपि न क्षुद्रजन्तवः

– Upon eating such food,

1.  Mriyate Makshikaaha bees die

2.Kaakaha kshaamasvaro bhavet – Crow voice becomes depleted

3.Parrot, Dathyuha (gallinule bird) and Sarika (Mynah) start hooting at the poisoned food just by seeing it.

4.Hamsaha praskhalati – Swan changes its gait

5.Glaanih: jeevenjeevasya jaayate – Chukar gets exhausted

6.Chakorasya akshivairaagyam – Green pheasant’s eyes turn red
7.Kraunchasya madodaya: – Pond heron becomes intoxicated
8.Pigeon, Parabhrit (Cuckoo) and Chaktravaaka lose their life
9.Udvegam yaati maarjaara: – cat becomes irritated, excited

10.           Shakrun munchati vanara: – monkey defecates
After confirming the poisoned food by above methods, it should be disposed away carefully



DISEASES CAUSED BY POISONED FOOD – (VISHA ANNAJA VIKARA) –


स्पृष्टे तु कण्डूदाहोषाज्वरार्तिस्फोटसुप्तयः
नखारोमच्युतिः शोफः, सेकाध्या विषनाशनाः
शस्त्रास्तत्र प्रलेपाश्च सेव्यचन्दनपद्मकैः
ससोमवल्कतालीसपत्रकुष्ठामृतानतैः


 External effects: 

A. The touch of poisoned foods produces


1.itching and
2.irritation,
3.burning sensation all over the body,
4.burning sensation at the site of touch,
5. fever,
6.pain,
7.eruptions,
8. loss of tactile sensation,
9.falling of the nails and hairs and
10.swelling.


The treatment shall be

I. bathing (washing),

II. pouring with water processed with anti-poisonous drugs,

III.application of paste of

• Sevya (Ushira),
• Candana (sandalwood),
• Padmaka – Wild Himalayan Cherry (heart wood)
• Somavalka,
• Talisa Patra – Cinnamomum tamala,
• Kushta (Saussurea lappa),
• Amrita (Tinospora) and
• Nata – Valeriana wallichi.

लालाजिह्वोष्ठयोर्जाड्यमूषा चिमिचिमायनम्
दन्तहर्षो रसाज्ञत्वं हनुस्तम्भश्च वक्रगे
सेव्याध्यैस्तत्र गण्डूषाः सर्वं च विशजिद्धितम्



A. Local effect in oral cavity: 

    Poisoned food inside mouth causes

   I.         excess of salivation,
  II.         inactivity of the tongue and lips,
  III.        burning sensation,
  IV.        tingling of the teeth,
  V.         inability to perceive taste and
  VI.        stiffness of the lower jaw.


The treatment shall be

a) mouth gargling with water processed with Sevya – Khus Khus – Vetiveria zizanioides and other drugs mentioned earlier

b) and all other therapies for the mouth which are anti-poisonous

आमाशयगते स्वेदमूर्च्छाध्मानमदभ्रमाः
रोमहर्षो वमिर्दाहश्चक्षुर्ह्रदयरोधनम्
बिन्दुभिश्चाचयो अङ्गानां, पक्वाशयगते पुनः
अनेकवर्णं वमति मूत्रयत्यतिसार्यते
तन्द्रा कृशत्वं पाण्डुतवमुदरं बलसङ्क्षयः
तयोर्वान्तविरिक्तस्य हरिद्रे कटभीं गुडम्
सिन्दुवारितनिष्पावबाष्पिकाशतपर्विकाः
तण्डुलीयकमूलानि कुक्कुटाण्डमवल्गुजम्
नावनाञ्जनपानेषु योजयेद्विषशान्तये


B.  Reaching  stomach 

it produces

1. sweating,
2.fainting,
3.flatulence,
4.toxicity,
5.giddiness,
6.horripilations,
7.vomiting,
8.burning sensation,
9.loss of movement of the eyes and heart,
10.and appearance of black dots all over the body.


C.  Reaching of the intestines 

it produces

1.  vomiting of many colours,
2.excess of urination,
3.purgation,
4.drowsiness,
5.emaciation,
6.pallor,
7.enlargement of the abdomen
8.and loss of strength.


For both these conditions the patient should be administered

a) Vamana (emesis) and
b) Virechana (purgation therapies),
c)  followed by Nasya (nasal medication),
d) Anjana (collyriums) and

e)  drinking of decoction prepared from

• Haridra – Turmeric Rhizome – Curcuma Longa,  and
• Daruharidra (Berberis aristata),
• Katabhi – Celastrus paniculata,
• Guda- jaggery,
• Sinduvarita,
• Nispava,
• Baspika,
• Sataparvika,
• roots of Tanduliyaka,
•  Kukkutanda – hen’s egg
• and Avalguja – Psoralea corylifolia

   to relieve the effect of poison.

to be continued

8. MATRASITIYA ADHYAYA / मात्राशितीय अध्याय – PARTAKING PROPER QUANTITY OF FOOD

8.  MATRASITIYA ADHYAYA / मात्राशितीय अध्याय – PARTAKING PROPER QUANTITY OF FOOD

AHARAMATRA APEKSHA:

·    right amount of food
·     proper quantity essential in respect of food

मात्राशी सर्वकालं स्यान्मात्रा हि अग्नेः प्रवर्तिका
मात्रां द्रव्याण्यपेक्षन्ते गुरुण्यापि लघून्यापि
गुरुणामर्धसौहित्यं लघूनां नातितृप्तता
मात्राप्रमाणं निर्दिष्टं सुखं यावत् विजीर्यति

one should always consume
·      proper quantity of food.
·      proper quantity of food is that activates agni – digestion power (which is compared to fire, in ayurveda).
·      food that are light to digest (laghu) and those that are hard to digest (guru) both require a specified quantity for proper digestion.



HINATIMAATRA DOSAH – BAD EFFECTS OF INSUFFICIENT AND EXCESS FOOD

भोजनं हीनमात्रं तु न बलोपचयौजसे
सर्वेषां वातरोगाणां हेतुतां प्रपध्यते
अतिमात्रं पुनः सर्वानाशु दोषान् प्रकोपयेत्

As a general rule,

a. if the food is heavy to digest (such as oily food, non veg, sweets etc),
·      It should be consumed till half of the satiation level is achieved. (ardha sauhitya).
b. if the food is light to digest,
·      it should be consumed till one is not overly satiated. (na ati truptata).


-The right amount of food is that, which undergoes digestion easily.


EFFECT OF TAKING MORE OR LESS AMOUNT OF QUANTITY OF FOOD -

Consuming less quantity of food

a. does not increase strength,
b.  ojus (immunity).
c.  The body will not be nourished properly.
d. Over a period of time, it leads to vata imbalance disorders.
·      excess quantity of food is again not desirable.
·      it causes quick increase of doshas.


EFFECTS OF OVER EATING:

पीड्यमानो हि वाताद्या युगपत्तेन कोपिताः
आमेनान्नेन दुष्टेन तदेवाविश्य कुर्वते
विष्टम्भयन्तो अलसकं च्यावयन्तो विसूचिकाम्
अधरोत्तरमार्गाभ्यां सहसैवाजितात्मनः

Due to eating excess quantity of food,

a. vata and other doshas suddenly get increased together

b. and associating with the undigested and vitiated food (ama) , produce diseases.

c.  it causes alasaka disease by  blocking the movement of food inside the alimentary tract and

d. visuchika (gastro enteritis) by expelling out the undigested food in both downward and upward directions (diarrhoea and vomiting) simultaneously.

·       this is seen in persons who are not self controlled
·       and who can not control their craze for eating. 



ALASAKA – INDIGESTION + CONSTIPATION:

प्रयाति नोर्ध्व नाधस्तादाहारो न च पच्यते
आमाशये अलसीभूतस्तेन सो अलसकः स्मृतः

a.   food neither comes out in the upper route by vomiting
b.  nor from the downward route by purgation.
c.   nor does it undergo digestion in the stomach.
d.  it stays in the stomach lazily (=alasya).

·              such a disease condition is called as alasaka. 



VISUCHIKA ~ GASTRO ENTERITIS

विविधैः वेदनोद्भेदैर्वाय्वादि भृशकोपतः
सूचिभिरिव गात्राणि विध्यतीति विसूचिका


a. due to sudden and profound aggravation vata, along with other doshas,

b. the person experiences pain in entire body, as though being pricked by needles,

c.  hence this disease is called visuchika. (suchi means needle).



INFLUENCE OF DIFFERENT DOSHAS IN ALASAKA AND VISUCHIKA -

तत्र शूलभ्रमानाहकम्पस्तम्भादयो अनिलात्
पित्तात् ज्वरातिसारान्तर्दाहतृट्प्रलयादयः
कफाच्छर्द्यङ्गगुरुतावाक्सङ्गष्ठीवनादयः

In alasaka and visuchika,

·      if vata is aggravated, it causes
a.        shoola – adominal pain
b.        bhrama – delusion
c.        anaha – bloating, fullness
d.        kampa – tremors
e.         stambha – stiffness etc symptoms.


·      If pitta is aggravated, it causes

a.        jvara – fever
b.        atisara – diarrhoea, dysentery
c.        antardaha – internal burning sensation
d.        trut – excessive thirst
e.         pralaya – panic, unconsciousness



·      If kapha is aggravated, it causes

a.        chardi – vomiting
b.        angaguruta - heaviness of the body
c.        vak sangha – difficulty to speak
d.        shteevana – excessive salivation, expectoration and spitting




 MANIFESTATION OF ALASAKA SYMPTOMS:

विशेषात्दुर्बलस्याल्पवह्नेर्वेगविधारिणः
पीडितं मारुतेनान्नं शलेष्मणा रुद्धमन्तरा
अलसं क्षोभितं दोषैः शल्यत्वेनैव संस्थितम्
शूलादीन् कुरुते तीव्रांश्छर्द्दिअतीसारवर्जितान्
सो अलसः

alasaka occurs especially in

a.   those who are weak,
b.  who have low digestion strength and
c.   who suppress urges of the body,

·      Habitually. in them,
·      vata gets increased,
·      Gets associated with kapha to obstruct the movement of undigested food in the digestive tract.
·      It causes the food to stay inside the stomach, as a foreign body.
·       It leads to abdominal colic and such other symptoms,
·      But without vomiting and diarrhea. 


DANDALASAKA -

अत्यर्थदुष्टास्तु दोषा दुष्टाभिबद्धखाः
यान्तः तिर्यक्तनुं सर्वां दण्डवत् स्तम्भयन्ति चेत्
दण्डकालसकं नाम तं त्येजेदाषुकारिणम्

·      highly vitiated doshas,

a.  move into vitiated and obstructed channels by accumulation of undigested food.

b.  thus doshas get obstructed in the GI tract,

c.   And begin to move in other unnatural channels.

d.  Thus doshas spread throughout the body and make it stiff like a log of wood.

·      This disease is called dandakalasaka, which should be rejected for treatment as it is quick in causing death.



AMA DOSHA

विरुद्ध अध्यशनाजीर्णशीलिनो विषलक्षणम्
आमदोषं महाघोरं वजयेद्विषसंज्ञकम्
विषरूपाशुकारित्वात् विरुद्धोपक्रमत्वतः

persons who indulges in

1.   viruddha ashana – taking incompatible foods,
2. adhyashana – taking excess food


3. ajeerna ashana – eating over undigested food,
·      Develops the dreaded amadosa which is similar to poison.
·      Hence it is also called as amavisha (undigested food poison).

Such a person should be refused for treatment because


a.       of its similarity with poison,
b.       quickness in causing death and
c.       Requiring treatments of opposite nature to one another doshas and qualities.


TREATMENT OF ALASAKA

अथ आमं अलसीभूतं साध्यं तवरितमुल्लिखेत्
पीत्वा सोग्रापटुफलं वार्युष्णं योजयेत्ततः
स्वेदनं फलवर्तिं च मलवातानुलोमनीम्
नाम्यमानानि चाङ्गानि भृशं स्विन्नानि वेष्टयेत्

AMA – undigested food stagnating inside the gastro intestinal tract should be removed quickly after deciding the conditions of easy management.

1.   The person is made to drink warm water mixed with powder of

·      ugra (vacha – acorus calamus),
·      patu (saindhava – black salt) and
·      phala (madanaphala); this will cause vomiting;

2. This therapy is followed up with swedana (sudation therapy)

3. Next, phalavarti (rectal suppositories) prepared from fruits which help downward movement of feces and flatus should be administered,

The parts of the body which are rigid should be well fomented and then wrapped with cloth.

TREATMENT OF VISHUCHIKA

विसूच्यां अतिवृद्धायां पार्ष्ण्योः दाहः प्रशस्यते
तदह्श्चोपवास्यैनं विरिक्तवत् उपाचरेत्

In advanced stage of visucika,
1.   Branding by fire over the heel, is recommended.
2.  The patient should be made to fast on that day and
3. Taken care of as the one who has undergone purgation therapy.
4. All the post virechana procedure and treatment should be given to the patient. 


AMADOSHA TREATMENT

तीव्रार्तिरपि नाजीर्णी पिबेत् शूलघ्नं औषधम्
आमसन्नो अनलो नालं पक्तुं दोषौषधाशनम्
निहन्यादपि चेतषां विभ्रमः सहसाआतुरम्

The patient of indigestion though having severe abdominal pain

·      should not take pain killing drugs;

·      the agni – digestive fire which is associated with ama – improperly processed metabolites will not be able to digest the doshas, drugs and food;

·                                  The severe troubles arising from these three will soon kill the patient.



जीर्णाशने तु भेषज्यं युञ्ज्यात् स्तब्धगुरूदरे
दोषशेषस्य पाकार्थमग्नः सन्धुक्षणाय च

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 – digestive power.

शान्तिरामविकाराणां भवति तु अपतर्पणात्
त्रिविधं त्रिविधे दोषे तत्समीक्ष्य प्रयोजयेत्

Diseases produced by ama – undigested food,

·      become relieved by apatarpana (non-nourishment);
·      three kinds of apatarpana,  appropriate to the three doshas should be adopted after careful consideration of all aspects.

तत्राल्पे लङ्घनं पथ्यं, मध्ये लङ्घन पाचनम्
प्रभूते शोधनं, तद्धि मूलादुन्मूलयेन्मलान्

If ama is little,

·      only langhana (fasting) will be suitable,


If it is moderate

·      langhana (fasting) and pachana – digestive drugs are needed;

If it is severe,

·      Then shodhana (purification panchakarma therapy) is necessary; for these will expel out the dosha and ama from the very root.


TREATMENT PRINCIPLE FOR DISEASES

एवामन्यानापि व्याधीन् स्वनिदान विपर्ययात्
चिकित्सेत् अनुबन्धे तु सति हेतु विपर्ययं 

त्यक्त्वा यथायथं वैद्यो युञ्ज्यात् व्याधि विपर्ययं 

Even the other diseases should be treated by adopting treatments which are opposite of their causative factors. It is called as hetu viparyaya chikitsa.

Hetu means causative factors.

If, however, the diseases reoccur or persist for long time then the hetu viparyaya  should be given up and disease specific treatment should be adopted. it is called as vyadhi viparyaya chikitsa.

तदर्थकारी वा, पक्वे दोषे त्विद्धे च पावके
हितमभ्यञ्जनस्नेहपानबस्त्यादि युक्तितः

Tadarthakari chikitsa (therapies which, though not actually opposite of either the cause or the diseases still produce the desired result) should be adopted;

·      When the doshas have returned to normal,
·      when the ama is completely relieved, 
·      when digestion activity is completely restored to normalcy,


a)                then oil-bath,
b)                 drinking of oil (oleation therapies) and
c)                 enema therapy, etc.


should be administered to give strength in the patient. 



AJIRNA BHEDA – DIFFERENT KINDS OF INDIGESTION -


अजीर्णं च कफादाम तत्र शोफो अक्षिगण्डयोः
सद्योभुक्त इवोद्गारः प्रसेकोत्क्लेशगौरवम्

Vitiation of kapha causes ”ama ajeerna”

 It is characterized with

a.        swelling of the eyes socket and cheeks,
b.        belching similar to those which come up immediately after meals,
c.        excess salivation,
d.        nausea and
e.         heaviness of the body.



VISHTHABDHA AJIRNA –

विष्टब्धं अनिलात् शूल विबन्ध आध्मानसादकृत्

This type of indigestion is caused due to vitiated vata

 is characterized by

a.  pain in the abdomen,
b.  constipation,
c.   flatulence and
d.  debility.



VIDAGDHA AJIRNA –

पित्तात् विदग्धं तृण्मोहभ्रमाम्लोद्गारदाहवत्

This type of indigestion is due to vitiated pitta
and has

a.        thirst,
b.        fainting,
c.        dizziness,
d.        giddiness,
e.         sour belching and
f.        burning sensation as its symptoms.



AJIRNA CIKITSA / TREATMENT OF INDIGESTION

लङ्घनं कार्यमामे तु, विष्टब्धे स्वेदनं भृशम्
विदग्धे वमनं, यद्वा यथावस्थं हितं भवेत्

1.   for ama ajirna,

·      langhana – fasting should be done;

2. for vishtabdha ajirna, 

·      swedana (sudation therapy) should be done;

3. for vidagdha ajirna,

·      vamana (emesis therapy) should be done, or any therapy appropriate to the stage of the disease can be done.



VILAMBIKA

गरीयसो भवेल्लीनादामादेव विलम्बिका
कफवातानुबद्धा आमलिङ्गा तत्समसाधना

Vilambika – another kind of indigestion
·      Occurs due to profound accumulation of ama inside the channels.
·      it is caused due to vitiation of kapha and vata.
·       and has all the symptoms of ama;
·      Its treatment also is similar to that of ama.



RASASHESHA AJEERNA -another type of indigestion

अश्रद्धा हृदयव्यथा शुद्धेअपि उद्गारे रसशेषतः
शयीत किञ्चिदेवात्र सर्वश्चानाशितो दिवा
स्वप्यादजीर्णी, सञ्जातबुभुक्षो अद्यान्मितं लघु

rasashesha ajeerna –

a.  lack of enthusiasm,

b.  discomfort in the region of the heart in spite of pure belching

      are the features of rasashesha ajirna – another kind of indigestion.

·      Such a person should sleep for some time during day without eating anything.

·      Patient of indigestion of any type should sleep during day without taking any food,

·      later, when he develops hunger he should eat little quantity of easily digestible food.



AJIRNA SAMANYA LAKSANA – GENERAL SYMPTOMS OF INDIGESTION:-

 विबन्धोअतिप्रवृत्तिर्वा ग्लानिर्मारुतमूढता
अजीर्णलिङ्गं सामान्यं विष्टम्भो गौरवं भ्रमः

a.              diarrhea or constipation,
b.              exhaustion,
c.               inactivity of vata,
d.              distension of the abdomen,
e.               feeling of heaviness
f.               and dizziness are the general symptoms of ajirna (indigestion).


AJIRNA ANYAKARANANI – OTHER CAUSES OF INDIGESTION

न चातिमात्रमेवान्नमामदोषाय केवलम्
द्विष्टविष्टिम्भिदग्धामगुरुरूक्षहिमाशुचि
विदाहि शुष्कमत्यम्बुप्लुतं चान्नं न जीर्यति
उपतप्तेन भुक्तं च शोकक्रोधक्षुदादिभिः

·       consuming large quantity of food is not the only cause for production of ama dosha;
·      foods which are disliked,
·      which cause flatulence,
·      which are over-cooked or uncooked,
·      which are not easily digestible,
·      which are dry,
·      very cold,
·      dirty (contaminated),
·      which cause burning sensation during digestion,
·      which are dried up or soaked in more water,
·      do not undergo proper digestion;

·      so also the food consumed by persons afflicted with

a. grief,
b. anger,
c.  excess hunger etc.



DUSHTA ASHANA – BAD FOOD HABITS:

मिश्रं पथ्यमपथ्यं च भुक्तं समशनं मतम्
विध्यादध्यशनं भूयोभुक्तस्योपरि भोजनम्
अकाले बहु चाल्पं वा भुक्तं तु विषमाशनम्
त्रीण्यप्येतानि मृत्युं वा घोरान् व्याधीन्सृजन्ति वा

1. Consuming suitable and unsuitable foods mixed together is known as samashana,
2. Consuming large quantity of food even before the previous meal is digested constitutes adhyasana,
3. Consuming less or more quantity at improper time is vishamashana,

- all these three either cause death or dreaded diseases.


AHARA VIDHI – REGIMEN OF DIET –

काले सात्म्यं शुचि हितं स्निग्धोष्णं लघु तन्मनाः
षड्रसं मधुरप्रायं नातिद्रुतविलम्भितम्
स्नातः क्षुद्धान् विविक्तस्थो धौतपादकराननः
तर्पयित्वा पितन् देवानतिथीन् बालकान् गुरून्
प्रत्यवेक्ष्य तिरश्च अपि प्रतिपन्नपरिग्रहान्
समीक्ष्य सम्यगात्मनिभनिन्दन्नभुवन् द्रवम्
इष्टमिष्टैः सहाश्रीयाच्छुचिभक्तजनाहृतम्

1.   kale satmyam - food should be consumed at the proper time,

2. shuchi hitam – it should be the accustomed, clean, suited to health,

3. snigdha, ushna, laghu – unctuous, hot and easily digestible;

4. tanmanaa – consuming food with due attention

5. shadrasa, madhurapraayam – should contain all the six tastes with predominance of sweet taste,

6.  na atidruta, vilambitam – partaken neither very quickly nor very slowly;

7. snataha – after taking bath,

8.  kshut vaan – after having good hunger,

9.  viviktastha -sitting in solitude,

10.       dhauta pada kara aananaha – after washing the feet, hands and face,

11. tarpayitva pitrun, devan, atitheen, balakaan, guroon – after satisfying the pitrus (manes), gods, guests, children and guru.

12.       after satisfying even the dependents maintained in the house (such as servants, horses and other animals for receiving service, parrots and other pets etc.),

13.      after carefully considering one’s own constitution, likes and dislikes,

14.      without scolding / abusing the food,
15.      without too much of talk;
16.       should partake more of liquid food,
17.      that which is liked,
18.       in the company of the liked persons, and
19.       served by those who are clean and faithful to him.

भोजनं तृणकेषादिजुष्टमुष्णीकृतं पुनः
शाकावरान्नभूयिष्ठमत्युष्णलवणं त्यजेत्

Food
·      which is contaminated with grass, hairs etc;
·      re-heated,
·      which consists more of vegetables and
·      undesirable grains,
·      which is very hot and very salty should be rejected.



FOOD THAT SHOULD NOT BE CONSUMED HABITUALLY -

किलाटदधिकूचीकाक्षारशुक्ताममूलकम्
कृशशुष्कवराहाविगोमत्स्यभहिषामिषम्
माषनिष्पावशालूकविसपिष्टवीरूढकम्
शुष्कशाकानि यवकान् फाणितं च न शीलयेत्

·      kilata (dairy product – sweet in taste),
·      dadhi – curds,
·      kuchika (solid part of curds),
·      kshara (alkalies),
·      sukta (fermented gruel),
·      ama mulaka – uncooked radish,
·      meat of animals which are emaciated,
·      dry meat,

·      meat of the
a. boar,
b. sheep,
c.  cow,
d. fish and
e.  buffalo,

·      masha (black gram),
·      nishpava;
·      saluka,
·      bisa,
·      pista (powdery, starchy),
·      germinated grains,
·      dried vegetables,
·      yavaka (small barley),
·      phanita (half cooked molasses) – those should not be consumed habitually.



PATHYA – FOOD THAT CAN BE CONSUMED HABITUALLY (ON DAILY BASIS, FOR A LONG TIME) –

शीलयेच्छालिगोधूमयवषष्टिकजाङ्गलम्
सुनिषण्णकजीवन्तीबालमूलवास्तुकम्
पथ्यामलकमृद्वीकापटोलीमुद्गशर्कराः
घृतदिव्योदकक्षीरक्षौद्रदाडिमसैन्धवम्

1.   shali (rice),
2. godhuma (wheat),
3. yava – barley – hordeum vulgare,
4. shashtika (rice maturing in sixty days),
5. jangala (meat of animals of desert like lands),
6. sunisannaka,
7. jivanti – leptadenia reticulata,
8.  balamulaka (young radish),
9. pathya (haritaki)
10.     amalaka (amla – indian gooseberry),
11.     mridwika – dry grapes,
12.     patola – pointed gourd
13.     mudga – green gram,
14.     sarkara (sugar),
15.     ghrita (ghee),
16.     divyodaka (rain water or pure water),
17.     ksheera (milk),
18.     kshoudra (honey),
19.     dadima – pomegranate - punica granatum
20.   and saindhava – rock salt (salt) can be consumed habitually.



त्रिफलां मधुसर्पिर्भ्यां निशि नेत्रबलाय च
स्वास्थ्यानुवृत्तिकृद्यच्च रोगोच्छेदकरं च यत्


·      triphala along with honey and ghee should be consumed at nights daily for strengthening of eye sight.
·      any other things which is good for promoting/maintaining health and dispelling diseases can also be consumed habitually.



FOOD THAT SHOULD BE CONSUMED AT THE BEGINNING OF MEAL –

बिसेक्षुमोचचोचाम्रमोदकोत्कारिकादिकम्
अद्याद्रव्यं गुरु स्निग्धं स्वादु मन्दं स्थिरं पुरः
विपरीतमतश्चान्ते मध्ये अम्ललवणोतकटम्

Foods

1.   which are not easily digestible,
2. which are unctuous – fatty,
3. sweet,

4. slow and hard such as
·      bisa,
·      ikshu (sugarcane),
·      mocha,
·      coca,
·      amra (mango),
·      modaka (sweet meat ball),
·      utkarika (sweet dish) etc., should be consumed at the commencement of the meal.

5. foods of opposite qualities, at the end of the meal, and

6. those which are predominantly sour and salt, in the middle of the meal.


अन्नेन कुक्षर्ध्वांशौ पानेनैकं प्रपूरयेत्
आश्रयं पवनादीनां चतुर्थमवशेषयेत्

1.    two parts of the stomach (half of its capacity) should be filled with solid foods,
2.  one part by liquids and
3.  the remaining one part should be kept vacant for accommodating air etc.




ANUPANA – (AFTER – DRINK):-

अनुपानं हिमं वारि यवगोधूमयोर्हितम्
दध्नि मद्ये विषे क्षौद्रे कोष्णं पिष्टमयेषु तु
शाकमुद्गादिविकृतौ मस्तुतक्राम्लकाञ्जिकम्
सुरा कृशानां पुष्ट्यार्थं,स्थूलानां टु मधूदकम्
शोषे मांसरसो, मद्यं मांसे स्वल्पे च पावके
व्याध्यौषधाध्वभाष्य स्त्रीलङ्घनातपकर्मभिः
क्षीणे वृद्धे च बाले च पयः पथ्यं यथा अमृतम्

1. cold water is the ideal after-drink (anupana)

– After meals containing/ prepared from
·      yava – (barley) and
·      godhuma – wheat,
·      after consuming dadhi – curds / yoghurt,
·      wine,
·      poison and
·      honey

2. warm water is ideal after-drink for

     foods which are
·          starchy,
·          mastu – supernatent liquid of curds (whey),
·          takra (diluted buttermilk)
·          amla kanjika (fermented gruel);
·          dishes prepared from vegetables and mudga (green gram) and other legumes :

3. sura (beer) is the ideal after drink for lean person.
                   
4. honey mixed water is the ideal after drink for obese person.
5. Meat soup is good after drink for the emaciated,

6. wines are ideal after

·      a meal of meat and
·      to those who have poor digestive capacity;

7. Milk is best suited just as nector for those

·      who are debilitated by diseases, medicines (and therapies),
·      walking long distances,
·      speaking,
·      sexual intercourse,
·      fasting,
·      exposure to sun
·      and such other tiresome activities;
·      for the emaciated,
·      the aged,
·      and children.



AN IDEAL ANUPANA (AFTER-DRINK)

विपरीतं यदन्नस्य गुणैः स्यादविरोधि च
अनुपानं समासेन, सर्वदा तत्प्रशस्यते

·      is that which has properties opposite of those of the foods but not incompatible with them;
·      such an after- drink is always valuable.



ANUPANA BENEFITS– AFTER – DRINK

अनुपानं करोत्यूर्जां तृप्तिं व्याप्तिं दृढाङ्गताम्
अन्नसङ्घातशैथिल्यविक्लित्तिजरणानि च

1.       invigorates,
2.       gives contentment,
3.       helps proper movement of food inside,
4.       stability of the body parts;
5.       loosening of hard masses of food,
6.       Their proper liquification (moistening) and digestion.



CONTRA INDICATION FOR ANUPANA -

नोर्ध्वजत्रुगदश्वासकासोरः क्षतपीनसे
गीतभाष्यप्रस्ङ्गे च स्वरभेदे च तद्धितम्

It is not good in

1.   diseases of the organs above the shoulders (ear, nose, throat, eyes and brain related diseases),
2. dyspnoea (copd, asthma),
3. cough,
4. injury to chest (lungs),
5. rhinitis,
6. for those engaged in singing and speaking and
7. in hoarseness of voice.


प्रक्लिन्नदेहमेहाक्षिगलरोगव्रणातुराः
पानं त्यजेयुः


Drinking liquids

should be avoided by those

a.    who are over-hydrated, 
b.    who are suffering from polyuria,
c.    diseases of the eyes and throat,
d.    and wounds (ulcers).

सर्वश्च भाष्य अध्वशनम् त्यजेत् 

पीत्वा भुक्त्वा आतपम् वह्निं यानं प्लवन वाहनम्

All persons – both healthy and sick should avoid speaking, walking long distances and sleeping immediately after consuming liquids; exposure to sun and fire, travel in vehicles, swimming and riding on animals soon after consuming food.

AHARA KALA – (PROPER TIME OF MEALS)


प्रस्रुष्टे विण्मूत्रे हृदि सुविमले दोषे स्वपथगे
विशुद्धे च उद्गारे क्षुद् उपगमने वाते अनुसरति 
तथा अग्नावुद्रिक्ते विशद करणे देहे च सुलघौ 
प्रयुञ्जीत आहारं विधि नियमितं, कालः स हि मतः

The ideal time for taking meals is 

•after the elimination of feces and urine,

•when the mind is clean (devoid of emotions),

•when the Doshas are moving in their natural paths (functioning normally),

•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 keen,

•when the sense organs are clear functioning,

•when the body is light

. Food should be consumed observing the rules and procedures of taking food.

That is the ideal time