5.DRAVADRAVYA VIJNANEEYA ADHYAYA.
1. TOYA VARGA –(GROUP OF WATERS)
Gangambu – benefits of drinking rain water
जीवनं तर्पणं हृदयं ह्लादी बुद्धि प्रबोधनम्
तनु अव्यक्तरसं मृष्टं शीतं लघु अमृतोपमम्
गङ्गाम्बु नभसो भ्रष्टं स्पृष्टं तु अर्कन्दुमारुतैः
हिताहितत्वे तद्भूयो देशकालावपेक्षते
Rain water is which has come into contact with Sunlight, Moon light and wind is
1. Jeevaneeya – Enlivening, improves quality of life
2. Tarpana – satiating
3. Hrudya – good for heart
4. Hladi – calming and soothing to the mind and stomach
5. Buddhi prabodhanam – Stimulates intellect
6. Tanu – thin
7. Avyaktarasa – imperceptible taste
8. Sheeta – cold
9. Laghu (light to digest)
10. Amrutopama – similar to nectar
Whether rain water is good or bad depends on the season and place where it rains.
Notes –
· The properties described above are of rain water collected in a clean vessel directly, a little while after the commencement of rain.
· It should be consumed within a few hours as it loses its properties.
· With the increasing industrialization and pollution, the rain water has lost its qualities nowadays.
· Hence, may not be good to consume.
TEST FOR QUALITY:
येनाभिवृष्टममलं शाल्यन्नं राजते स्थितम्
अक्लिन्नमविवर्णं च तत्पेयं गाङ्गम्
Only that rain water
a. which makes the boiled rice kept in a clean silver plate neither too moist nor change its color is to considered as good for drinking.
SAMUDRAMDU (SEAWATER QUALITIES) :-
अन्यथा
सामुद्रं, तन्न पातव्यं मासादाश्वयुजाद्विना
· Seawater should not be used for drinking expect during Ashvayuja month. (September. October/autumn season).
Notes:-
During Ashvayuja month there will be the appearance of Agastya nakshatra (the star Canopus) which is said to remove the poisonous properties of water and other things of the earth, hence permission to use other kinds of water for drinking during this month.
एन्द्रमम्बु सुपात्रस्थमविपन्नं सदा पिबेत्
तदभावे च भूमिष्ठमान्तरिक्षानुकारि यत्
शुचिपृथ्वसितश्वेते देशे अर्कपवनाहतम्
1. Rain water, collected in clean vessel and
2. which has not changed in color, taste and odor,
should be used for drinking always.
In its absence,
· the water of the earth, which resembles rainwater in all its qualities,
· collected from clean vast place that has black or white soil,
· which is exposed to sunlight and breeze.
DUSHTAJALA – (CONTAMINATED WATER)
न पिबेत्पङ्कशैवालतृणपर्णाविलास्तृतम्
सुर्येन्दुपवनादृष्टमभिवृष्टं घनं गुरु
फेनिलं जन्तुमत्तप्तं दन्तग्राह्यतिशैत्यतः
अनार्तवं च यद्दिव्यमार्तवं प्रथमं च यत्
लूतादितन्तुविण्मूत्रविषसं श्लेषदूषितम्
Water which is
1. dirty,
2. mixed with mud, algae, weeds and leaves,
3. which is not exposed to sunlight and wind,
4. which is a mixture of old and fresh,
5. which is thick,
6. not easily digestible,
7. frothy,
8. containing worms,
9. hot (by nature),
10. causes tingling of teeth by being very cold,
11. that rain water which is un-seasonal or
12. though seasonal that of the first rain (before the appearance of Agastya Nakshatra,
13. that contaminated with the webs, saliva, urine, faeces of spider etc., and such other poisonous materials,
should not be used for drinking.
NADIJALA –(RIVER WATER BENEFITS)
पश्चिमोदधिगाः शीघ्रवहा याश्चामलोदकाः
पथ्याः समासात्ता नद्या विपरीतास्त्वतो अन्यथा
· water of the rivers which flow into the western ocean (Arabian sea),
· which are sweet and
· which have pure water (uncontaminated)
is good for health,
· whereas that flowing into eastern ocean
is not ideal for consumption.
उपलास्फालनाक्षेपविच्छेदैः खेदितोदकाः
हिमवन्मलयोद्भूताः पथ्यास्ता एव च स्थिराः
कृमिश्लीपदहृत्कण्ठशिरोरोगान् प्रकुर्वते
a. The water of rivers arising from Himalaya and Malaya mountains,
b. and which get churned up well by dashing against rocks
are good for health,
Whereas the same water
· if gets stagnated (and gets contaminated)
· gives rise to
a. worms (intestinal parasites),
b. filariasis,
c. diseases of the heart,
d. throat and
e. head.
प्राच्यान्त्यपरान्तोत्था दुर्नामानि, महेन्द्रजाः
उदरश्लीपदातङ्कान्, सह्याविन्ध्योद्भवाः पुनः
कुष्ठपाण्डुशिरोरोगान्, दोषघ्न्यः पारियात्रजा
बल पौरुष्यकारिण्यः, सागराम्भस्त्रिदोषकृत्
a. Water of rivers of the Prachya(gauda), Avanti(malwa) Aparanta (konkana) countries
· causes hemorrhoids.
b. Water of rivers arising from Mahendra mountains cause
· enlargement of the abdomen and
· filariasis;
c. those arising from Sahya and Vindhya mountains causes
· leprosy (and other skin disease)
· anaemia and
· diseases of the head;
d. of those arising from Pariyatra
· mitigate the (aggravated) dosas,
· bestow strength and
· sexual vigour,
e. the water of the sea
· causes vitiation of all the three dosas.
Notes:-
a. Pracya or Gauda desa comprises of central Bengal and parts of Orissa
b.Avanti or Malwa country was round about the modern city of Ujjain.
c. Aparanta or konkana comprises of goa, karwr and north kanara districts of Karnataka.
d. Mahendra mountain is the northern part of the eastern ghats, (the whole range of hills extending from Orissa to the district of Madura was known by the western Ghats.)
e. Vindhyas are mountain ranges of central India.
f. Prriyatra is the western part of the Vindhya mountains.
विद्यात्कूपतडाकादीन् जाङ्गलानूपशैलतः
· The water of kupa (deep well), tadaga (artificial pond) etc., should be considered to be similar (in qualities and properties ) to those of the desert, marshy and mountains (respectively).
JALAPANA VARJA- (AVOIDING OF DRINKING WATER)
नाम्बु पेयमशक्त्या वा स्वल्पमल्पाग्निगुल्मिभिः
पाण्डूदरातिसारार्शोग्रहणीशोषशोथिभिः
ऋते शरन्निदाघाभ्यां पिबेत्स्वस्थो अपि चाल्पशः
Water
1. should not be consumed or consumed in very little quantity,
2. by those suffering from poor digestive function,
3. tumors of the abdomen,
4. anaemia,
5. enlargement of the abdomen,
6. diarrhoea,
7. haemorrhoids,
8. diseases of the duodenum,
9. dropsy.
10. Excepting for Sharad (autumn) and Nidagha (summer) even healthy persons should drink less quantity of water
in all other seasons
समस्थूलकृशा भुक्तमध्यान्तप्रथमाम्बुपाः
a. Drinking water in between meals – healthy habit
b. Drinking water after meals – causes obesity
c. Drinking water before meals – causes emaciation, weakness
SHEETAJALA (COLD WATER)
शीतं मदात्ययग्लानिमूर्च्छाच्छर्दिश्रमभ्रमान्
तृष्णोष्णदाहपित्तास्रविषाण्यम्बु नियच्छति
Cold water relieves
1. Madatyaya – alcoholic intoxication,
2. Glani – exhaustion,
3. Murcha – fainting,
4. Chardi – vomiting,
5. Shrama – debility (fatigue),
6. Bhrama – dizziness, giddiness,
7. Trushna – thirst,
8. Ushna – heat (of the sun) burning sensation,
9. Pittasra – bleeding conditions and Pitta dominant conditions
10. and Visha – poison.
USHNAJALA-HOT WATER DRINKING BENEFITS
दीपनं पाचनं कण्ठ्यं लघूष्णं बस्तिशोधनम्
हिध्माध्मानानिलश्लेष्मसद्यः शुद्धिनवज्वरे
कासामपीनसश्वासपार्श्वेरुक्षु च शस्यते
Hot water
1. Deepana – stimulates hunger,
2. Pachana – helps digestion,
3. Kantya – good for the throat,
4. Laghu – easily to digest,
5. Basti shodhana – cleanses the urinary bladder,
Relieves
6. Hidhma – relives hiccup,
7. Adhmana – flatulence,
8. Anila – aggravation of Vata
9. Shleshma – aggravation of Kapha
10. It is ideal on the days of Panchakarma therapy
11.Navajvara – fever of recent origin
12. Kasa – cold, cough
13. Ama – accumulation of undigested materials,
14. Peenasa – rhinitis (running nose),
15. Shwasa – dyspnoea and
16. Parshvaruja – pain in the flanks
अनभिष्यन्दि लघु च तोयं क्वाथेतशीतलम्
पित्तयुक्ते हितं दोषे, व्युषितं तत्रिदोषकृत्
Water which is boiled and then cooled
a. Anabhishyandi – does not increase moisture or stickiness in the body
b. Laghu – light to digest
c. Useful in Pitta conditions
Water which is kept overnight,
a. is not ideal for consumption.
b. It increases Tridosha.
NARIKELODAKA- (COCONUT WATER BENEFITS):-
नारिकेलोदकं स्निग्धं स्वादु वृष्यं हिमं लघु
तृष्णापित्तानिलहरं दीपनं बस्तिशोधनम्
Tender coconut water is
1. Snigdha
2. Swadu – sweet,
3. Vrushya – aphrodisiac,
4. Hima – coolant,
5. Laghu – easy to digest
Relieves
a. Trushna – thirst,
b. Pittanila hara – balances Pitta and Vata.
c. Deepana – increases hunger and
d. Bastishodhana – cleanses urinary bladder.
वर्षासु दिव्यनादेये परं तोये वरावरे
इति तोय वर्गः
During varsa (rainy season)
a. rain water is best and
b. river water least suitable for consumption.
KSHEERA VARGA –(GROUP OF MILK AND MILK PRODUCTS)
अथ क्षीरवर्गः
स्वादुपाकरसं स्निग्धमोजस्यं धातुवर्धनम्
वातपित्तहरं वृष्यं श्लेष्मलं गुरु शीतलम्
Generally milk is
1. Svadupakarasa – sweet in taste and also at the end of digestion,
2. Snigdha – unctuous,
3. Ojovardhana – increases Ojus,
4. Dhatuvardhana – nourishes and increases body tissues,
5. Vata Pittahara – mitigates Vata and Pitta,
6. Vrushya – aphrodisiac,
7. Shleshmala – increases kapha
8. Guru – heavy to digest
9. Sheetala – coolant
GOKSHEERA –(COW MILK BENEFITS):-
अत्र गव्यं तु जीवनीयं रसायनम्
क्षतक्षीणहितं मेध्यं बल्यं स्तन्यकरं सरम्
श्रमभ्रममदालक्ष्मीश्वासकासादितृट्क्षुधः
जीर्नज्वरं मूत्रकृच्छ्रं रक्तपित्तं च नाशयेत्
Cow’s milk
1. Jeevaneeya – promotes long life,
2. Rasayana – anti aging, rejuvenating
3. Kshataksheena hita – good for those emaciated after chest injury
4. Medhya – increases intelligence,
5. Balya – strengthening
6. Stanyakara – promotes breast milk production
7. Sara – helps easy movement of the bowels
Relieves
a. Shramahara – exhaustion,
b. Bhramahara – dizziness
c. Mada – toxicity,
d. Alakshmi - in-auspiciousness
e. Shwasa – dyspnoea,
f. Kasa – cough,
g. Atitrut Kshudha – severe thirst and hunger,
h. Jeernajvara – chronic fevers,
i. Mutrakrichra – dysuria
j. Raktapitta - bleeding diseases
MAHISHA KSHEERA – (BUFFALO MILK BENEFITS)
हितं अत्यग्नि अनिद्रेभ्यो गरीयो माहिषं हिमम्
Buffalo milk is good for
1. people with very good digestion power,
2. who suffer from Anidra – insomnia.
3. It is a coolant.
AJA KSHEERA-(GOAT MILK BENEFITS):-
अल्पाम्बुपानव्यायाम कटुतिक्ताशनैः लघु
आजं शोषज्वरश्वासरक्तपित्तातिसारजित्
Goat drinks less water and does a lot of walking. It eats pungent and bitter grass and vegetables, that are light to digest. Hence goat milk also carries these qualities.
Goat milk is useful in
1. Shosha – emaciation
2. Jvara – fever
3. Shwasa – dyspnoea, asthma, chronic bronchial disorders
4. Raktapitta – bleeding disorders of Pitta origin such as haemorrhoids, nasal bleeding
5. Atisara – diarrhoea, dysentery.
USTRA KSHEERA (CAMEL MILK BENEFITS) –
इषद्रूक्षोष्णलवणमौष्ट्रकं दीपनं लघु
शस्तं वातकफानाहकृमिशोफोदरार्शसाम्
Ushtra ksheera (milk of camel)- is
1. Ishat ruksha – slightly dry
2. ushna – hot
3. Lavana – salty taste
4. Deepana – increases digestion strength
5. Laghu – easy to digest
6. Vatakaphaan shastam – useful in Vata and Kapha
7. Krumi – relieves worm infestation
8. Shopha – anti inflammatory
9. Udara – useful in ascites
10. Arshas – haemorrhoids.
MANUSHA KSHEERA – (BREAST MILK BENEFITS):-
मानुषं वातपित्तसृगभिघाताक्षिरोगजित्
तर्पणाश्चोतनैर्नस्यैः
Breast milk is useful in
1. Vata and Pitta imbalance disorders
2. Asruk – blood vitiation disorder
3. Abhighata – useful in injuries
4. Akshirooga – it is used as eye drops to relieve eye infections and to relieve redness.
It is used in
a. Tarpana and
b. Ashchottana types of eye treatments.
c. It is also used as nasal drops.
AVIKA KSHEERA –(EWE’S MILK):-
अहृद्यं तृष्णमाविकम्
वातव्याधिहरं हिध्माश्वासपित्तकफप्रदम्
Eve’s milk
1. is not good for heart,
2. hot in nature,
3. useful in Vata disorders,
4. gives rise to hiccup,
5. respiratory conditions.
6. It increases Pitta and Kapha.
HASTIKSHEERA (ELEPHANT MILK BENEFITS) –
हस्तिन्याः स्थैर्यकृत्
· It is strengthening in nature.
EKASHAPHA KSHEERA- (MILK OF SINGLE HOOFED ANIMALS):-
वाढमुष्णं त्वैकशफं लघु
शाखावातहरं साम्ललवणं जडताकरम्
Milk of single hoofed animals (like horse, donkey, etc)
1. is very hot (in potency),
2. useful in vata disorders,
3. is slightly sour and salt and
4. causes lassitude (laziness).
Uncooked milk is
पयो अभिष्यन्दि गुर्वामं, युक्त्या शृतमतो अन्यथा
भवेद्गरीयो अतिशृतं, धारोष्णममृतोपमम्
1. Abhisyandi (causes excess secretion in the tissue pores, causing their blockage)
2. Guru – heavy to digest
3. Amakara – causes Ama and indigestion
4. Yuktya shrutam amrutopamam – if it is properly boiled, it is similar to nectar. Otherwise, it is poison.
5. Dharoshna – Milk drawn from udder (nipple) direct in to mouth is similar to nectar. (provided cow is perfectly healthy without any infection)
DADHI (CURDS BENEFITS/SOURED MILK/COAGULATED MILK)
अम्लपाकरसं ग्राहि गुरूष्णं दधि वातजित्
मेदः शुक्रबलश्लेश्मपित्तरक्ताग्निशोफकृत्
रोचिष्णु शस्तमरुचौ शीतके विषमज्वरे
पीनसे मूत्रकृच्छ्रे च, रूक्षं तु ग्रहणीगदे
नैवाद्यान्निशि नैवोष्णं वसन्तोष्ण शरत्सु न
नामुद्गसूपं नाक्षौद्रं तन्नाघृतसितोपलम्
न चानामलकं नापि नित्यं णो मन्थमन्यथा
ज्वरासृक्पित्तवीसर्पकुष्ठपाण्डुभ्रमप्रदम्
Curd has
1. Amla rasa – sour taste
2. Amla paka – undergoes sour taste conversion after digestion
3. Grahi - absorbent, useful in diarrhoea,
4. Guru – heavy to digest
5. Ushna – hot in nature
6. Vatajit – balances Vata
7. Increases
· Meda (fat),
· Shukra (semen),
· Bala (strength),
· Kapha,
· Raktapitta (bleeding disorders),
· Agni (digestion strength) and
· shotha (inflammation).
8. Rochishnu – increases taste
Useful in
· aruchau – useful in anorexia
· Vishamajwara – chronic, recurrent fever
· Peenasa – rhinitis
· Mutrakruchra – dysuria
· Grahani – malabsorption syndrome
Rules for curds consumption:
a. Curd should not be eaten at nights,
b. not made hot,
c. Curd should not be taken along with green gram soup
d. It should not be taken along with honey, ghee, sugar and Amla.
e. It should not be taken daily.
f. If used daily,
· it may cause / worsen fever,
· bleeding disorders,
· skin diseases,
· anemia and
· dizziness.
TAKRA –(FAT-LESS BUTTERMILK):-
तक्रं लघु कषायाम्लं दीपनं कफवातजित्
शोफोदरार्शोग्रहणीदोषमूत्रग्रहारुचिः
प्लीहगुल्मघृतव्यापद्गरपाण्ड्वामयान् जयेत्
Takra (butter milk) - churned curds
1. Laghu – easy to digest
2. Kashaya, amla – sour, astringent,
3. Deepana – improves digestion strength
4. Kaphavatajit – balances Kapha and Vata
useful in
a. Shopha – inflammatory conditions
b. Udara – ascites
c. Arsha – haemorrhoids
d. Grahani – malabsorption syndrome
e. Mutradosha, Mutragraha – urine infection, dysuria
f. Aruchi – anorexia
g. Pleeha – splenomegaly
h. Gulma – abdominal distention
i. Ghritavyapat – in indigestion caused by excess consumption of ghee
j. Gara visha – chronic intoxication and
k. Pandu – anemia
MASTU – SUPERNATENT LIQUID OF CURDS (WHEY/WATERY PART OF CURDS) :-
तद्वन्मस्तु सरं स्रोत: शोधि विष्टम्भजित् लघु
Mastu is similar to buttermilk.
It is
· Sara – promotes movement of fluids inside body channels
· Srotashodhi – cleanses body channels
· Vishtambhajit – relieves constipation
· Laghu – easy to digest.
NAVANITA (BUTTER):-
नवनीतं नवं वृष्यं शीतं वर्णबलाग्निकृत्
सङ्ग्राहि वातापितासृक्क्षयार्शोर्दितकासजित्
क्षीरोद्भवं तु सङ्ग्राहि रक्तपित्ताक्षिरोगजित्
Fresh Navanita (butter) is
1. Vrushya – aphrodisiac,
2. Sheeta – coolant
3. Varna, bala, agnikrut – improves skin complexion, strength and digestion strength.
4. Sangrahi – abosrbent, useful in diarrhoea
5. Vatapittasruk jit – balances Vata, Pitta and detoxifies blood
Useful in
a. Kshaya – chronic respiratory disorders leading to emaciation
b. Arsha – haemorrhoids
c. Ardita vata – paralysis
d. Kasa – cough
The butter made directly from milk is
i. Sangrahi – absorbent, useful in diarrhoea
ii. Raktapittajit – useful in bleeding disorders
iii. Akshirogajit – useful in eye diseases.
GHRITA – (GHEE/CLARIFIED BUTTER):-
शस्तं धीस्मृतिमेधाग्निबलायुः शुक्रचक्षुषाम्
बालवृद्धप्रजाकान्तिसौकुमार्यस्वारार्थिनाम्
क्षतक्षीणपरीसर्पशस्त्राग्निम्लपित्तात्मनाम्
वातपित्तविषोन्मादशोषालक्ष्मीज्वरापहम्
स्नेहानामुत्तमं शीतं वयसः स्थापनं परम्
सहस्रवीर्यं विधिभिर्घृतं कर्मसहस्रक्रुत्
Ghee is ideal for
1. improving intelligence;
2. memory,
3. ingenuity,
4. digestion strength,
5. long life,
6. semen (sexual vigour), and
7. eye sight.
8. is good for children,
9. the aged,
10. those who desire more children,
11. tenderness of the body, and
12. pleasant voice,
13. for those suffering from emaciation as a result of injury to chest (lungs),
14. Parisarpa (herpes),
15. injury from weapons, and fire,
16. disorders of Vata and Pitta origin,
17. poison,
18. insanity,
19. inauspicious activity (witchcraft, etc.) and
20. fevers;
Of all the fatty materials, ghee is the best.
a.It is coolant,
b.best for retaining of youth;
c. capable of giving a thousand good effects by a thousand kinds of processing.
PURANA GHRITA – OLD GHEE
मदापस्मारमूर्च्छायशिरः कर्णाक्षियोनिजान्
पुराणं जयति व्याधीन् व्रनशोधनरोपणम्
Purana Ghrita (old ghee) is used in the treatment of
1. Mada – intoxication,
2. Apasmara – epilepsy,
3. Murcha – fainting,
4. Shira, karna, akshi yoni roga – diseases of the head, ear, eye and vagina;
5. cleanses and heals wounds.
MILK PREPARATIONS, FATTY DAIRY PRODUCTS:
बल्याः किलाटपीयूषकूर्चिकामोरणादयः
शुक्रनिद्राकफकरा विष्टम्भिगुरुदोषलाः
Kilata, Piyusa, Kurcika, Morana, etc. are
1. strengthening,
2. increase the semen,
3. sleep and
4. Kapha,
5. cause constipation,
6. heavy to digest,
7. and aggravate the Doshas.
Notes –
· Kilata is the solid portion obtained after heating curds or buttermilk,
· Piyusa is the milk of cow which has just given birth to a calf, upto a period of about three days or till the milk becomes thin;
· Kurcika is the solid portion obtained after heating buttermilk
· while Morana (or Morata) is the sour, thin liquid portion.
गव्ये क्षीरघृते श्रेष्ठे निन्दिते तु आविसम्भवे
Milk and ghee obtained from cow’s milk are best and those obtained from ewe’s milk, the least.
IKSU VARGA – (GROUP OF SUGARCANE JUICE AND ITS PRODUCTS)
Iksurasa Guna – (properties of sugarcane juice) :-
अथेक्षु वर्गः
इक्षोः सरो गुरुः स्निग्धो बृंहणः कफमूत्रकृत्
वृष्यः शीतो अस्रपित्तघ्नः स्वादुपाकरसो रसः
Juice of sugar cane is
1. Sara (laxative),
2. Guru – heavy to digestion
3. Snigdha – unctuous
4. Brihmana – nutritive, improves weight
5. Kaphakrut – increases Kapha
6. Mutrakrut – increases urine volume
7. Vrushya – aphrodisiac
8. Sheeta – coolant
9. Asrapittaghna – useful in bleeding disorders
10. Swadupaka rasa – sweet.
सो अग्रे सलवणो, दन्तपीडितः शर्करासमः
मूलग्रजन्तुदग्धादिपीडनान्मलसङ्करात्
किञ्चित्कालं विध्रुत्या च विकृतिं याति यान्त्रिकः
विदाहि गुरुविष्टम्भी तेनासौ
· The tip of shoots of sugarcane has salt taste. If the roots, shoots and worm infested parts of the cane is crushed together, the juice gets mixed with dirty material. It leads to burning sensation, indigestion and constipation.
तत्र पौण्ड्रकः
शैत्यप्रसादमाधुर्यैर्वैरस्तमनु वांशिकः
The Poundraka variety of cane is best in view of its coolant, effect, thinness and more sweetness of its juice; next to it is the Vamsika variety.
शतपर्वककान्तारनैपालाद्यास्ततः क्रमात्
सक्षाराः सकषायाश्च सोष्णाः किञ्चिद्विदाहिनः
Next are the Sataparvaka, Kantara, Naipala etc., in respective order,
· are slightly Alkaline and astringent in taste,
· hot in potency and
· cause burning sensation slightly.
PHANITA – (HALF – COOKED MOLASSES, UNREFINED TREACLE) :-
फाणितं गुर्वभिष्यन्दि चयकृत् मूत्रशोधनम् ।
Phanita (half – cooked molasses)
· is heavy (hard to digest),
· Abhisyandi (increasing the secretions in the tissues pores and blocking them),
· causes mild increase of Tridosha and
· cleanses the urine (by increasing its quantity).
GUDA – (JAGGERY/MOLASSES/TREACLE) :-
नातिश्लेष्मकरो धौतः सृष्ट मूत्रशकृद्गुडः
प्रभूतकृमिमज्जासृङ्मेदोमांसकफो अपरः
Guda (jaggery, molasses), washed well (made white and purified)-
1. Natishleshma kara – does not increase Kapha to a large extent
2. Srushtamutrashakrut – increases volume of urine and faeces
If it is not prepared properly,
a. it causes intestinal worms
b. increases chances of Kapha disorder in marrow, blood, fat tissue and muscles.
हृद्यः पुराणः पथ्यश्च , नवः श्लेष्माग्निसादकृत्
· Old jaggery is good for heart, and should be consumed.
· Freshly prepared jaggery increases Kapha and causes indigestion.
MATSYANDIKAADI
वृष्याः क्षीणक्षतहिता रक्तपित्तानिलापहाः
मत्स्यण्डिकाखण्डसिताः क्रमेण गुणवत्तमाः
a. Matsyandika (brown sugar),
b. Khanda (sugar candy) and
c. Sita (white crystalline sugar) in their succeeding order are better.
· They are aphrodisiac, good for the emaciated and the wounded, useful in bleeding diseases and aggravation of Vata.
YASA SARKARA (SUGAR PREPARED FROM YAVASAKA PLANT)
तद्गुणा तिक्तमधुरा कषाया यासशर्करा
· is similar in properties to sugar
· but is bitter-sweet and astringent in taste.
दाहतृट्च्छर्दिर्मूर्च्छास्रुक्पित्तघ्न्यः सर्वशर्कराः
· All types of sugars are useful in burning sensation, thirst, vomiting, fainting and bleeding diseases.
शर्करेक्षुविकाराणां फाणितं च वरावरे
· Among the products of sugarcane juice, sugar is the best and Phanita (half cooked molasses) is the least.
MADHU – (HONEY) :-
चक्षुष्यं छेदि तृट्श्लेष्मविषहिध्मास्रपित्तनुत्
मेहकुष्ठकृमिर्च्छर्दिश्वासकासातिसारजित्
व्रणशोधनसन्धानारोपणं वातलं मधु
रूक्षं कषाय मधुरं, तत्तुल्या मधुशर्करा
Madhu (honey) is
· Chakshushya – good for the eyes (vision),
· Chedi – breaks up hard masses,
· Trut – relieves thirst,
· Shelshmahara – balances Kapha
Useful in
· Crystallized honey – Madhu Sarkara is similar to honey in properties.
उष्णमुष्णारमुष्णे स युक्तं चोष्णैर्निहन्ति तत्
· Honey, kills, if used after heating it, and by those suffering from great heat, used during hot season, hot country or with hot foods.
प्रच्छर्दने निरूहे च मधूष्णं न निवार्यते
अलब्धपाकमाश्वेव तयोर्यस्मान्निवर्तते
इतीक्षुवर्गः
· But honey does not cause any harm when used warm for producing vomiting or for administration of Niruha (decoction enema) because it comes out of the body before it undergoes digestion.
TAILA VARGA – (GROUP OF OILS AND OTHER FATS) :-
`तैलं स्वयोनिवत् तत्र मुख्यं तीक्ष्णं व्यवायि च
त्वग्दोषहृत् अजचक्षुष्यं सूक्ष्मोष्णं कफकृन्न च
कृशानां बृंहणायालं स्थूलानां कर्शनाय च
बद्धविट्कं कृमिघ्नं च संस्कारात् सर्वरोगजित्
· Oils are generally similar to their source (oil seed).
· Sesame oil is the most important among all oils.
Sesame oil is
a.Tvak doshanut – cleanses and detoxifies skin
b.Chakshushya – good for eyes
c. Sukshma – pierces into deep tissues
d. Ushna – hot,
e. balances Kapha
f. for both obese and emaciated people.
g.Useful to relieve constipation and worm infestation.
· When it is processed with other herbs, it is very beneficial in various diseases.
OIL OF ERANDA – (CASTOR OIL BENEFITS) :-
सतिक्तोष्णमैरण्डं तैलं स्वादु सरं गुरु
वर्ध्मगुल्मानिलकफानुदरं विषमज्वरम्
रुक्शोफौ च कटीगुह्यकोष्ठपृष्ठास्रयौ जयेत्
तीक्ष्णोष्णं पिच्छिलं विस्रं, रक्तैरण्डोद्भवंव त्वति
Castor oil
useful in
· Oil of red variety of castor seeds is still more penetrating, hot in potency and sticky and has a bad smell.
Notes :-
Castor oil is used for medicinal purpose to produce purgation to relieve pains and reduce swelling etc. it is an efficient Vatahara drug (mitigates the increased Vata) and so very useful in many diseases.
SARSHAPA TAILA – (MUSTARD OIL BENEFITS) :
कटूष्णं सार्षपं तीक्ष्णं कफशुक्रानिलापहम्
लघु पित्तास्रकृत् कोठकुष्ठार्शोव्रणजन्तुजित्
Sarsapa Taila – (mustard oil) is
· pungent, hot in potency, penetrating deep, mitigates (reduces) Kapha, semen and Anila (Vata), easy to digest, causes bleeding diseases, rashes on the skin, skin diseases, haemorrhoids, ulcers, and worms (bacteria etc).
AKSHA TAILA – (OIL OF VIBHITAKA) :-
आक्षं स्वादु हिमं केश्यं गुरू पित्तानिलापहम्
Aksa Taila – oil obtained from seeds of Vibhitaka
· is sweet, cold in potency good for the hair, hard to digest, mitigates Pitta and Vata.
NIMBI TAILA – (NEEM OIL) :-
नात्युष्णं निम्बजं तिक्तं कृमिकुष्ठकफप्रणुत्
· Neem oil – is not very hot (slightly hot) in potency, bitter, anti microbial, useful in skin diseases and mitigates Kapha.
Uma-Kusumbha Taila – (linseed oil and safflower oil) :-
उमा कुसुम्भजं चोष्णं त्वग्दोषकफपित्तकृत्
· Taila of Uma (linseed) and Kusumbha are hot in potency, produce diseases of the skin, aggravate Kapha and Pitta.
VASA-MAJJA-MEDAS-(MUSCLE-FAT, MARROW AND FAT) :-
वसा मज्जा च वातघ्नौ बलपित्तकफप्रदौ
मांसानुगस्वरूपौ च विद्यान्मेदो अपि ताविव
· Vasa (muscle-fat) and Majja (bone-marrow) and fat mitigate Vata, cause increase of strength, Pitta and Kapha and similar in properties with the meat of animals from which they are obtained.
MADYA VARGA – (GROUP OF WINES) :-
दीपनं रोचनं मद्यं तीक्ष्णोष्णं तुष्टिपुष्टिदम्
सस्वादुतिक्तकटुकमम्लपाकरसं सरम्
सकषायं स्वरारोग्यप्रतिभावर्णकृल्लघु
नष्टनिद्रा अतिनिद्रेभ्यो हितं पित्तास्रदूषणम्
कृशस्थूलहितं रूक्षं सूक्ष्मं स्रोतोविशोधनम्
वातश्लेष्महरं युक्त्या पीतं विषवत् अन्यथा
Madya (wines, all alcoholic beverages generally) in general,
1. Deepana – stimulate digestion,
2. Rochana – help taste,
3. Teekshna – penetrate deep,
4. Ushna – hot in potency,
5. Tushti pushtida – give satisfaction and nourishment
6. Sasvadu tikta katukam – slightly sweet, bitter and pungent in taste,
7. Amlapaka rasa – sour at taste and at the end of digestion,
8. Sara – laxative,
9. Sakashaya – slightly astringent,
10. Svara – confer good voice,
11. Arogya – improves health,
12. Pratibha – talent,
13. Varna – colour and complexion;
14. Laghu – easy to digest,
· Beneficial to those having loss of sleep or excess sleep for both lean and stout persons;
· is non-viscid,
· capable of entering through minute pores and cleansing them,
· mitigate Vata and Kapha,
· all these if used judiciously;
· but used otherwise, they act like poison.
गुरु तद्दोषजननं नवं, जीर्णमतो अन्यथा
पेयं नोष्णोपचारेण न विरिक्तक्षुधातुरैः
नात्यर्थतीक्ष्णमृदु अल्पसंभारं कलुषं न च
Fresh wine
· is hard to digest; increases of all the Doshas, whereas old ones decrease;
Contra indication for wines:
1. Wine should not be consumed hot.
2. It should not be consumed by person undergoing Virechana (purgation) panchakarma therapy
3. It should be avoided by hungry person
· Wines which are very strong or very weak, which are very clear (like water) or very turbid and those which are spoilt, should not be used for drinking.
SURA (BEER) :-
गुल्मोदरार्शोग्रहणीशोषहृत् स्नेहनी गुरुः
सुरा अनिलघ्नी मेदो असृक्स्तन्यमूत्रकफावहा
· Sura is useful in abdominal tumors, enlargement of the abdomen, heamorrhoids, duodenal diseases, is lubricating, hard to digest, mitigates Vata, causes increase of fat, blood, milk, urine and Kapha.
Notes :-
· Sura is prepared by fermenting a mixture of water, flour of rice, jaggery (treacle) etc., somewhat like the beer of the present day.
VIBHITAKA SURA –
तद्गुणा वारुणी हृद्या लघुस्तीक्ष्णा निहन्ति च
शूलकासवमिश्वासविबन्धाध्मानपीनसान्
नातितीव्रमदा लघ्वी पथ्या वैभीतकी सुरा
व्रणे पाण्ड्वामये कुष्ठे न चात्यर्थे विरुद्ध्यते
· Sura prepared from Vibhitaka is not very intoxicating, is easy to digest, good for health; not so harmful, (as other wines) in wounds, anaemia, and leprosy and other skin diseases.
YAVA SURA :-
विष्टम्भिनी यवसुरा गुर्वी रूक्षा त्रिदोषला
Sura prepared from Yava – Barley – Hordeum vulgare (barley)
· causes constipation, is difficult to digest, non-unctous and aggravates all the three Doshas.
ARISTA – (FERMENTED DECOCTIONS) :-
यथोद्रव्यगुणो अरिष्टः सर्वमध्यगुणाधिकः
ग्रहणीपाण्डुकुष्ठार्शः शोफशोषोदरज्वरान्
हन्ति गुल्मकृमिप्लीहः कषायकटुवातलः
Arista (fermented decoctions)
· possess properties of the materials from which it is prepared, and
· is more intoxicating of all 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; is astringent, pungent and aggravates Vata
MARDVIKA – (WINE PREPARED FROM GRAPES) :-
मार्द्वीकं लेखनं हृद्यं नात्युष्णं मधुरं सरम्
अल्पपित्तानिलं पाण्डु मेहार्शः कृमिनाशनम्
Mardvika (wine prepared from grapes)
· is scraping, good to the heart, not very hot in potentcy, sweet,
Sara – promotes natural movement of body fluids (laxative), causes slight increase of Pitta and Anila (Vata), useful in anaemia, diabetes, hemorrhoids and worms (intestinal parasites).
Kharjura – (wine prepared from dates) :-
अस्मादल्पान्तरगुणं खार्जूरं वातलं गुरु
· is inferior in properties than grapes, aggravates Vata, and hard for digestion.
SARKARA – (WINE PREPARED BY USING SUGAR) :-
शार्कर: सुरभि: स्वादु हृद्यो नातिमदो लघु:
· Is sweet smelling, sweet in taste, good for the heart, not very intoxicating and easy to digest.
Gouda (prepared by using molasses/treacle)
सृष्टमूत्रशकृत् वातो गौड: तर्पणदीपन:
· increases volume of urine, faeces and flatus, is nourishing and increasing hunger.
SIDHU – (WINE OF SUGARCANE JUICE) :-
Sidhu (prepared from fermenting sugarcane juice)
वातपित्तकरः सीधुः स्नेहश्लेष्मविकाराहा
मेदः शोफोदरार्शोघ्नस्तत्र पक्वरसो वरः
· aggravates Vata and Pitta, decreases lubrication and diseases of Kapha, obesity, dropsy, enlargement of the abdomen and haemorrhoids; that prepared by cooking sugarcane juice is best.
MADHVASVA – (WINE PREPARED FROM HONEY) :-
छेदीमध्वासवस्तीक्ष्णो मेहपीनसकासजित्
Madhwasava (wine prepared from honey)
· breaks up hard masses (of Kapha etc), penetrates deep, useful in diabetes, chronic nasal catarrh and cough.
SUKTA – (WINE PREPARED FROM TUBERS) :-
रक्तपित्तकफोत्क्लेदी शुक्तं वातनुलोमनम्
भृशोष्णतीक्ष्णरूक्षाम्लं हृद्यं रुचिकरं सरम्
दीपनं शिशिरस्पर्शं पाण्डुदृक्कृमिनाशनम्
Sukta (wine prepared from roots and tubers)
· increases the moisture of blood, Pitta and Kapha, expels Vata in downward directions, very hot in potency, is penetrating, causes dryness, sour, good to the heart, increases taste (appetite), is Sara – promotes bowel movements (laxative), enhances hunger, is cold to touch, useful in anaemia, diseases of the eye and worms..
· Sukta prepared by using jaggery, sugarcane, honey and grapes are easy to digest in their successive order.
ASAVA (FERMENTED INFUSION) :-
गुडेक्षु मद्य मार्द्वीक शुक्तं लघु यथोत्तरम्
· Asava prepared by using tubers, roots, fruits etc, is similar to shukta.
शाण्डाकी चासुतं चान्यत् कालाम्लं रोचनं लघु
· Asava prepared by using Sandaki (balls of fried paddy mixed with spices, dried in sun and then deep fried in oil) and by other material (such as oil-cakes etc) which have turned sour by lapse of time are appetizers and easy to digest.
DHANYAMLA (PREPARED RICE AND SUCH OTHER GRAINS) :-
धान्याम्लं भेदि तीक्ष्णोष्णं पित्तकृत्स्पर्शशीतलम्
श्रमक्लमहरं रुच्यं दीपनं बस्तिशूलनुत्
शस्तमास्थापने हृद्यं लघु वातकफापहम्
एभिरेव गुणैर्युक्ते सौवीरकतुषोदके
कृमिहृद्रोगगुल्मार्शः पाण्डुरोगनिबर्हणे
ते क्रमात्वितुषैर्विद्यात्सतुषैश्च यवैः कृते
Dhanyamla (liquor prepared by fermenting the water in which rice and such other grains, pulses etc. have been slightly cooked or merely washed)
· is 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 (decoction enema), good to the heart, easy to digest, balances Vata and Kapha.
· Sauviraka and Tushodaka also possess similar properties,
· useful in worms, heart disease, abdominal tumor, haemorrhoids and anemia.
· These are prepared from dehusked barley and and barley-with-husk.
Notes :-
· Shukta – Fermented gruel, Dhanyamla, Sauviraka, Tushodaka etc. were in use since ancient times.
· But now a days beer brandy etc. alcoholic beverages have replaced them.
MUTRA VARGA (GROUP OF URINE) :-
मूत्रंगो अजाविमहिषीगजाश्वोष्ट्रखरोद्भवम्
पित्तलं रूक्षतीक्ष्णोष्णं लवणानुरसं कटु
कृमिशोफोदरानाह शूलपाण्डुकफानिलान्
गुल्मारुचिविषश्वित्रकुष्ठार्शांसि जयेल्लघु
Urine of cow, goat, sheep, buffalo, elephant, horse, camel and donkey –
· these aggravate Pitta, are non-unctous, penetrating deep, hot in potency, pungent with salt as its secondary taste and useful in worms, dropsy, abdominal enlargement, flatulence, colic, anemia, aggravation of Kapha and Vata, abdominal tumors, loss of taste, poisoning, leucoderma, skin diseases and piles, and are easy to digest.
तोयक्षीरेक्षुतैलानां वर्गैर्मध्यस्य च क्रमात्
इति द्रवैकदेशो अय यथास्थूलमुदाह्रतः
1. TOYA VARGA –(GROUP OF WATERS)
Gangambu – benefits of drinking rain water
जीवनं तर्पणं हृदयं ह्लादी बुद्धि प्रबोधनम्
तनु अव्यक्तरसं मृष्टं शीतं लघु अमृतोपमम्
गङ्गाम्बु नभसो भ्रष्टं स्पृष्टं तु अर्कन्दुमारुतैः
हिताहितत्वे तद्भूयो देशकालावपेक्षते
Rain water is which has come into contact with Sunlight, Moon light and wind is
1. Jeevaneeya – Enlivening, improves quality of life
2. Tarpana – satiating
3. Hrudya – good for heart
4. Hladi – calming and soothing to the mind and stomach
5. Buddhi prabodhanam – Stimulates intellect
6. Tanu – thin
7. Avyaktarasa – imperceptible taste
8. Sheeta – cold
9. Laghu (light to digest)
10. Amrutopama – similar to nectar
Whether rain water is good or bad depends on the season and place where it rains.
Notes –
· The properties described above are of rain water collected in a clean vessel directly, a little while after the commencement of rain.
· It should be consumed within a few hours as it loses its properties.
· With the increasing industrialization and pollution, the rain water has lost its qualities nowadays.
· Hence, may not be good to consume.
TEST FOR QUALITY:
येनाभिवृष्टममलं शाल्यन्नं राजते स्थितम्
अक्लिन्नमविवर्णं च तत्पेयं गाङ्गम्
Only that rain water
a. which makes the boiled rice kept in a clean silver plate neither too moist nor change its color is to considered as good for drinking.
SAMUDRAMDU (SEAWATER QUALITIES) :-
अन्यथा
सामुद्रं, तन्न पातव्यं मासादाश्वयुजाद्विना
· Seawater should not be used for drinking expect during Ashvayuja month. (September. October/autumn season).
Notes:-
During Ashvayuja month there will be the appearance of Agastya nakshatra (the star Canopus) which is said to remove the poisonous properties of water and other things of the earth, hence permission to use other kinds of water for drinking during this month.
एन्द्रमम्बु सुपात्रस्थमविपन्नं सदा पिबेत्
तदभावे च भूमिष्ठमान्तरिक्षानुकारि यत्
शुचिपृथ्वसितश्वेते देशे अर्कपवनाहतम्
1. Rain water, collected in clean vessel and
2. which has not changed in color, taste and odor,
should be used for drinking always.
In its absence,
· the water of the earth, which resembles rainwater in all its qualities,
· collected from clean vast place that has black or white soil,
· which is exposed to sunlight and breeze.
DUSHTAJALA – (CONTAMINATED WATER)
न पिबेत्पङ्कशैवालतृणपर्णाविलास्तृतम्
सुर्येन्दुपवनादृष्टमभिवृष्टं घनं गुरु
फेनिलं जन्तुमत्तप्तं दन्तग्राह्यतिशैत्यतः
अनार्तवं च यद्दिव्यमार्तवं प्रथमं च यत्
लूतादितन्तुविण्मूत्रविषसं श्लेषदूषितम्
Water which is
1. dirty,
2. mixed with mud, algae, weeds and leaves,
3. which is not exposed to sunlight and wind,
4. which is a mixture of old and fresh,
5. which is thick,
6. not easily digestible,
7. frothy,
8. containing worms,
9. hot (by nature),
10. causes tingling of teeth by being very cold,
11. that rain water which is un-seasonal or
12. though seasonal that of the first rain (before the appearance of Agastya Nakshatra,
13. that contaminated with the webs, saliva, urine, faeces of spider etc., and such other poisonous materials,
should not be used for drinking.
NADIJALA –(RIVER WATER BENEFITS)
पश्चिमोदधिगाः शीघ्रवहा याश्चामलोदकाः
पथ्याः समासात्ता नद्या विपरीतास्त्वतो अन्यथा
· water of the rivers which flow into the western ocean (Arabian sea),
· which are sweet and
· which have pure water (uncontaminated)
is good for health,
· whereas that flowing into eastern ocean
is not ideal for consumption.
उपलास्फालनाक्षेपविच्छेदैः खेदितोदकाः
हिमवन्मलयोद्भूताः पथ्यास्ता एव च स्थिराः
कृमिश्लीपदहृत्कण्ठशिरोरोगान् प्रकुर्वते
a. The water of rivers arising from Himalaya and Malaya mountains,
b. and which get churned up well by dashing against rocks
are good for health,
Whereas the same water
· if gets stagnated (and gets contaminated)
· gives rise to
a. worms (intestinal parasites),
b. filariasis,
c. diseases of the heart,
d. throat and
e. head.
प्राच्यान्त्यपरान्तोत्था दुर्नामानि, महेन्द्रजाः
उदरश्लीपदातङ्कान्, सह्याविन्ध्योद्भवाः पुनः
कुष्ठपाण्डुशिरोरोगान्, दोषघ्न्यः पारियात्रजा
बल पौरुष्यकारिण्यः, सागराम्भस्त्रिदोषकृत्
a. Water of rivers of the Prachya(gauda), Avanti(malwa) Aparanta (konkana) countries
· causes hemorrhoids.
b. Water of rivers arising from Mahendra mountains cause
· enlargement of the abdomen and
· filariasis;
c. those arising from Sahya and Vindhya mountains causes
· leprosy (and other skin disease)
· anaemia and
· diseases of the head;
d. of those arising from Pariyatra
· mitigate the (aggravated) dosas,
· bestow strength and
· sexual vigour,
e. the water of the sea
· causes vitiation of all the three dosas.
Notes:-
a. Pracya or Gauda desa comprises of central Bengal and parts of Orissa
b.Avanti or Malwa country was round about the modern city of Ujjain.
c. Aparanta or konkana comprises of goa, karwr and north kanara districts of Karnataka.
d. Mahendra mountain is the northern part of the eastern ghats, (the whole range of hills extending from Orissa to the district of Madura was known by the western Ghats.)
e. Vindhyas are mountain ranges of central India.
f. Prriyatra is the western part of the Vindhya mountains.
विद्यात्कूपतडाकादीन् जाङ्गलानूपशैलतः
· The water of kupa (deep well), tadaga (artificial pond) etc., should be considered to be similar (in qualities and properties ) to those of the desert, marshy and mountains (respectively).
JALAPANA VARJA- (AVOIDING OF DRINKING WATER)
नाम्बु पेयमशक्त्या वा स्वल्पमल्पाग्निगुल्मिभिः
पाण्डूदरातिसारार्शोग्रहणीशोषशोथिभिः
ऋते शरन्निदाघाभ्यां पिबेत्स्वस्थो अपि चाल्पशः
Water
1. should not be consumed or consumed in very little quantity,
2. by those suffering from poor digestive function,
3. tumors of the abdomen,
4. anaemia,
5. enlargement of the abdomen,
6. diarrhoea,
7. haemorrhoids,
8. diseases of the duodenum,
9. dropsy.
10. Excepting for Sharad (autumn) and Nidagha (summer) even healthy persons should drink less quantity of water
in all other seasons
समस्थूलकृशा भुक्तमध्यान्तप्रथमाम्बुपाः
a. Drinking water in between meals – healthy habit
b. Drinking water after meals – causes obesity
c. Drinking water before meals – causes emaciation, weakness
SHEETAJALA (COLD WATER)
शीतं मदात्ययग्लानिमूर्च्छाच्छर्दिश्रमभ्रमान्
तृष्णोष्णदाहपित्तास्रविषाण्यम्बु नियच्छति
Cold water relieves
1. Madatyaya – alcoholic intoxication,
2. Glani – exhaustion,
3. Murcha – fainting,
4. Chardi – vomiting,
5. Shrama – debility (fatigue),
6. Bhrama – dizziness, giddiness,
7. Trushna – thirst,
8. Ushna – heat (of the sun) burning sensation,
9. Pittasra – bleeding conditions and Pitta dominant conditions
10. and Visha – poison.
USHNAJALA-HOT WATER DRINKING BENEFITS
दीपनं पाचनं कण्ठ्यं लघूष्णं बस्तिशोधनम्
हिध्माध्मानानिलश्लेष्मसद्यः शुद्धिनवज्वरे
कासामपीनसश्वासपार्श्वेरुक्षु च शस्यते
Hot water
1. Deepana – stimulates hunger,
2. Pachana – helps digestion,
3. Kantya – good for the throat,
4. Laghu – easily to digest,
5. Basti shodhana – cleanses the urinary bladder,
Relieves
6. Hidhma – relives hiccup,
7. Adhmana – flatulence,
8. Anila – aggravation of Vata
9. Shleshma – aggravation of Kapha
10. It is ideal on the days of Panchakarma therapy
11.Navajvara – fever of recent origin
12. Kasa – cold, cough
13. Ama – accumulation of undigested materials,
14. Peenasa – rhinitis (running nose),
15. Shwasa – dyspnoea and
16. Parshvaruja – pain in the flanks
अनभिष्यन्दि लघु च तोयं क्वाथेतशीतलम्
पित्तयुक्ते हितं दोषे, व्युषितं तत्रिदोषकृत्
Water which is boiled and then cooled
a. Anabhishyandi – does not increase moisture or stickiness in the body
b. Laghu – light to digest
c. Useful in Pitta conditions
Water which is kept overnight,
a. is not ideal for consumption.
b. It increases Tridosha.
NARIKELODAKA- (COCONUT WATER BENEFITS):-
नारिकेलोदकं स्निग्धं स्वादु वृष्यं हिमं लघु
तृष्णापित्तानिलहरं दीपनं बस्तिशोधनम्
Tender coconut water is
1. Snigdha
2. Swadu – sweet,
3. Vrushya – aphrodisiac,
4. Hima – coolant,
5. Laghu – easy to digest
Relieves
a. Trushna – thirst,
b. Pittanila hara – balances Pitta and Vata.
c. Deepana – increases hunger and
d. Bastishodhana – cleanses urinary bladder.
वर्षासु दिव्यनादेये परं तोये वरावरे
इति तोय वर्गः
During varsa (rainy season)
a. rain water is best and
b. river water least suitable for consumption.
KSHEERA VARGA –(GROUP OF MILK AND MILK PRODUCTS)
अथ क्षीरवर्गः
स्वादुपाकरसं स्निग्धमोजस्यं धातुवर्धनम्
वातपित्तहरं वृष्यं श्लेष्मलं गुरु शीतलम्
Generally milk is
1. Svadupakarasa – sweet in taste and also at the end of digestion,
2. Snigdha – unctuous,
3. Ojovardhana – increases Ojus,
4. Dhatuvardhana – nourishes and increases body tissues,
5. Vata Pittahara – mitigates Vata and Pitta,
6. Vrushya – aphrodisiac,
7. Shleshmala – increases kapha
8. Guru – heavy to digest
9. Sheetala – coolant
GOKSHEERA –(COW MILK BENEFITS):-
अत्र गव्यं तु जीवनीयं रसायनम्
क्षतक्षीणहितं मेध्यं बल्यं स्तन्यकरं सरम्
श्रमभ्रममदालक्ष्मीश्वासकासादितृट्क्षुधः
जीर्नज्वरं मूत्रकृच्छ्रं रक्तपित्तं च नाशयेत्
Cow’s milk
1. Jeevaneeya – promotes long life,
2. Rasayana – anti aging, rejuvenating
3. Kshataksheena hita – good for those emaciated after chest injury
4. Medhya – increases intelligence,
5. Balya – strengthening
6. Stanyakara – promotes breast milk production
7. Sara – helps easy movement of the bowels
Relieves
a. Shramahara – exhaustion,
b. Bhramahara – dizziness
c. Mada – toxicity,
d. Alakshmi - in-auspiciousness
e. Shwasa – dyspnoea,
f. Kasa – cough,
g. Atitrut Kshudha – severe thirst and hunger,
h. Jeernajvara – chronic fevers,
i. Mutrakrichra – dysuria
j. Raktapitta - bleeding diseases
MAHISHA KSHEERA – (BUFFALO MILK BENEFITS)
हितं अत्यग्नि अनिद्रेभ्यो गरीयो माहिषं हिमम्
Buffalo milk is good for
1. people with very good digestion power,
2. who suffer from Anidra – insomnia.
3. It is a coolant.
AJA KSHEERA-(GOAT MILK BENEFITS):-
अल्पाम्बुपानव्यायाम कटुतिक्ताशनैः लघु
आजं शोषज्वरश्वासरक्तपित्तातिसारजित्
Goat drinks less water and does a lot of walking. It eats pungent and bitter grass and vegetables, that are light to digest. Hence goat milk also carries these qualities.
Goat milk is useful in
1. Shosha – emaciation
2. Jvara – fever
3. Shwasa – dyspnoea, asthma, chronic bronchial disorders
4. Raktapitta – bleeding disorders of Pitta origin such as haemorrhoids, nasal bleeding
5. Atisara – diarrhoea, dysentery.
USTRA KSHEERA (CAMEL MILK BENEFITS) –
इषद्रूक्षोष्णलवणमौष्ट्रकं दीपनं लघु
शस्तं वातकफानाहकृमिशोफोदरार्शसाम्
Ushtra ksheera (milk of camel)- is
1. Ishat ruksha – slightly dry
2. ushna – hot
3. Lavana – salty taste
4. Deepana – increases digestion strength
5. Laghu – easy to digest
6. Vatakaphaan shastam – useful in Vata and Kapha
7. Krumi – relieves worm infestation
8. Shopha – anti inflammatory
9. Udara – useful in ascites
10. Arshas – haemorrhoids.
MANUSHA KSHEERA – (BREAST MILK BENEFITS):-
मानुषं वातपित्तसृगभिघाताक्षिरोगजित्
तर्पणाश्चोतनैर्नस्यैः
Breast milk is useful in
1. Vata and Pitta imbalance disorders
2. Asruk – blood vitiation disorder
3. Abhighata – useful in injuries
4. Akshirooga – it is used as eye drops to relieve eye infections and to relieve redness.
It is used in
a. Tarpana and
b. Ashchottana types of eye treatments.
c. It is also used as nasal drops.
AVIKA KSHEERA –(EWE’S MILK):-
अहृद्यं तृष्णमाविकम्
वातव्याधिहरं हिध्माश्वासपित्तकफप्रदम्
Eve’s milk
1. is not good for heart,
2. hot in nature,
3. useful in Vata disorders,
4. gives rise to hiccup,
5. respiratory conditions.
6. It increases Pitta and Kapha.
HASTIKSHEERA (ELEPHANT MILK BENEFITS) –
हस्तिन्याः स्थैर्यकृत्
· It is strengthening in nature.
EKASHAPHA KSHEERA- (MILK OF SINGLE HOOFED ANIMALS):-
वाढमुष्णं त्वैकशफं लघु
शाखावातहरं साम्ललवणं जडताकरम्
Milk of single hoofed animals (like horse, donkey, etc)
1. is very hot (in potency),
2. useful in vata disorders,
3. is slightly sour and salt and
4. causes lassitude (laziness).
Uncooked milk is
पयो अभिष्यन्दि गुर्वामं, युक्त्या शृतमतो अन्यथा
भवेद्गरीयो अतिशृतं, धारोष्णममृतोपमम्
1. Abhisyandi (causes excess secretion in the tissue pores, causing their blockage)
2. Guru – heavy to digest
3. Amakara – causes Ama and indigestion
4. Yuktya shrutam amrutopamam – if it is properly boiled, it is similar to nectar. Otherwise, it is poison.
5. Dharoshna – Milk drawn from udder (nipple) direct in to mouth is similar to nectar. (provided cow is perfectly healthy without any infection)
DADHI (CURDS BENEFITS/SOURED MILK/COAGULATED MILK)
अम्लपाकरसं ग्राहि गुरूष्णं दधि वातजित्
मेदः शुक्रबलश्लेश्मपित्तरक्ताग्निशोफकृत्
रोचिष्णु शस्तमरुचौ शीतके विषमज्वरे
पीनसे मूत्रकृच्छ्रे च, रूक्षं तु ग्रहणीगदे
नैवाद्यान्निशि नैवोष्णं वसन्तोष्ण शरत्सु न
नामुद्गसूपं नाक्षौद्रं तन्नाघृतसितोपलम्
न चानामलकं नापि नित्यं णो मन्थमन्यथा
ज्वरासृक्पित्तवीसर्पकुष्ठपाण्डुभ्रमप्रदम्
Curd has
1. Amla rasa – sour taste
2. Amla paka – undergoes sour taste conversion after digestion
3. Grahi - absorbent, useful in diarrhoea,
4. Guru – heavy to digest
5. Ushna – hot in nature
6. Vatajit – balances Vata
7. Increases
· Meda (fat),
· Shukra (semen),
· Bala (strength),
· Kapha,
· Raktapitta (bleeding disorders),
· Agni (digestion strength) and
· shotha (inflammation).
8. Rochishnu – increases taste
Useful in
· aruchau – useful in anorexia
· Vishamajwara – chronic, recurrent fever
· Peenasa – rhinitis
· Mutrakruchra – dysuria
· Grahani – malabsorption syndrome
Rules for curds consumption:
a. Curd should not be eaten at nights,
b. not made hot,
c. Curd should not be taken along with green gram soup
d. It should not be taken along with honey, ghee, sugar and Amla.
e. It should not be taken daily.
f. If used daily,
· it may cause / worsen fever,
· bleeding disorders,
· skin diseases,
· anemia and
· dizziness.
TAKRA –(FAT-LESS BUTTERMILK):-
तक्रं लघु कषायाम्लं दीपनं कफवातजित्
शोफोदरार्शोग्रहणीदोषमूत्रग्रहारुचिः
प्लीहगुल्मघृतव्यापद्गरपाण्ड्वामयान् जयेत्
Takra (butter milk) - churned curds
1. Laghu – easy to digest
2. Kashaya, amla – sour, astringent,
3. Deepana – improves digestion strength
4. Kaphavatajit – balances Kapha and Vata
useful in
a. Shopha – inflammatory conditions
b. Udara – ascites
c. Arsha – haemorrhoids
d. Grahani – malabsorption syndrome
e. Mutradosha, Mutragraha – urine infection, dysuria
f. Aruchi – anorexia
g. Pleeha – splenomegaly
h. Gulma – abdominal distention
i. Ghritavyapat – in indigestion caused by excess consumption of ghee
j. Gara visha – chronic intoxication and
k. Pandu – anemia
MASTU – SUPERNATENT LIQUID OF CURDS (WHEY/WATERY PART OF CURDS) :-
तद्वन्मस्तु सरं स्रोत: शोधि विष्टम्भजित् लघु
Mastu is similar to buttermilk.
It is
· Sara – promotes movement of fluids inside body channels
· Srotashodhi – cleanses body channels
· Vishtambhajit – relieves constipation
· Laghu – easy to digest.
NAVANITA (BUTTER):-
नवनीतं नवं वृष्यं शीतं वर्णबलाग्निकृत्
सङ्ग्राहि वातापितासृक्क्षयार्शोर्दितकासजित्
क्षीरोद्भवं तु सङ्ग्राहि रक्तपित्ताक्षिरोगजित्
Fresh Navanita (butter) is
1. Vrushya – aphrodisiac,
2. Sheeta – coolant
3. Varna, bala, agnikrut – improves skin complexion, strength and digestion strength.
4. Sangrahi – abosrbent, useful in diarrhoea
5. Vatapittasruk jit – balances Vata, Pitta and detoxifies blood
Useful in
a. Kshaya – chronic respiratory disorders leading to emaciation
b. Arsha – haemorrhoids
c. Ardita vata – paralysis
d. Kasa – cough
The butter made directly from milk is
i. Sangrahi – absorbent, useful in diarrhoea
ii. Raktapittajit – useful in bleeding disorders
iii. Akshirogajit – useful in eye diseases.
GHRITA – (GHEE/CLARIFIED BUTTER):-
शस्तं धीस्मृतिमेधाग्निबलायुः शुक्रचक्षुषाम्
बालवृद्धप्रजाकान्तिसौकुमार्यस्वारार्थिनाम्
क्षतक्षीणपरीसर्पशस्त्राग्निम्लपित्तात्मनाम्
वातपित्तविषोन्मादशोषालक्ष्मीज्वरापहम्
स्नेहानामुत्तमं शीतं वयसः स्थापनं परम्
सहस्रवीर्यं विधिभिर्घृतं कर्मसहस्रक्रुत्
Ghee is ideal for
1. improving intelligence;
2. memory,
3. ingenuity,
4. digestion strength,
5. long life,
6. semen (sexual vigour), and
7. eye sight.
8. is good for children,
9. the aged,
10. those who desire more children,
11. tenderness of the body, and
12. pleasant voice,
13. for those suffering from emaciation as a result of injury to chest (lungs),
14. Parisarpa (herpes),
15. injury from weapons, and fire,
16. disorders of Vata and Pitta origin,
17. poison,
18. insanity,
19. inauspicious activity (witchcraft, etc.) and
20. fevers;
Of all the fatty materials, ghee is the best.
a.It is coolant,
b.best for retaining of youth;
c. capable of giving a thousand good effects by a thousand kinds of processing.
PURANA GHRITA – OLD GHEE
मदापस्मारमूर्च्छायशिरः कर्णाक्षियोनिजान्
पुराणं जयति व्याधीन् व्रनशोधनरोपणम्
Purana Ghrita (old ghee) is used in the treatment of
1. Mada – intoxication,
2. Apasmara – epilepsy,
3. Murcha – fainting,
4. Shira, karna, akshi yoni roga – diseases of the head, ear, eye and vagina;
5. cleanses and heals wounds.
MILK PREPARATIONS, FATTY DAIRY PRODUCTS:
बल्याः किलाटपीयूषकूर्चिकामोरणादयः
शुक्रनिद्राकफकरा विष्टम्भिगुरुदोषलाः
Kilata, Piyusa, Kurcika, Morana, etc. are
1. strengthening,
2. increase the semen,
3. sleep and
4. Kapha,
5. cause constipation,
6. heavy to digest,
7. and aggravate the Doshas.
Notes –
· Kilata is the solid portion obtained after heating curds or buttermilk,
· Piyusa is the milk of cow which has just given birth to a calf, upto a period of about three days or till the milk becomes thin;
· Kurcika is the solid portion obtained after heating buttermilk
· while Morana (or Morata) is the sour, thin liquid portion.
गव्ये क्षीरघृते श्रेष्ठे निन्दिते तु आविसम्भवे
Milk and ghee obtained from cow’s milk are best and those obtained from ewe’s milk, the least.
IKSU VARGA – (GROUP OF SUGARCANE JUICE AND ITS PRODUCTS)
Iksurasa Guna – (properties of sugarcane juice) :-
अथेक्षु वर्गः
इक्षोः सरो गुरुः स्निग्धो बृंहणः कफमूत्रकृत्
वृष्यः शीतो अस्रपित्तघ्नः स्वादुपाकरसो रसः
Juice of sugar cane is
1. Sara (laxative),
2. Guru – heavy to digestion
3. Snigdha – unctuous
4. Brihmana – nutritive, improves weight
5. Kaphakrut – increases Kapha
6. Mutrakrut – increases urine volume
7. Vrushya – aphrodisiac
8. Sheeta – coolant
9. Asrapittaghna – useful in bleeding disorders
10. Swadupaka rasa – sweet.
सो अग्रे सलवणो, दन्तपीडितः शर्करासमः
मूलग्रजन्तुदग्धादिपीडनान्मलसङ्करात्
किञ्चित्कालं विध्रुत्या च विकृतिं याति यान्त्रिकः
विदाहि गुरुविष्टम्भी तेनासौ
· The tip of shoots of sugarcane has salt taste. If the roots, shoots and worm infested parts of the cane is crushed together, the juice gets mixed with dirty material. It leads to burning sensation, indigestion and constipation.
तत्र पौण्ड्रकः
शैत्यप्रसादमाधुर्यैर्वैरस्तमनु वांशिकः
The Poundraka variety of cane is best in view of its coolant, effect, thinness and more sweetness of its juice; next to it is the Vamsika variety.
शतपर्वककान्तारनैपालाद्यास्ततः क्रमात्
सक्षाराः सकषायाश्च सोष्णाः किञ्चिद्विदाहिनः
Next are the Sataparvaka, Kantara, Naipala etc., in respective order,
· are slightly Alkaline and astringent in taste,
· hot in potency and
· cause burning sensation slightly.
PHANITA – (HALF – COOKED MOLASSES, UNREFINED TREACLE) :-
फाणितं गुर्वभिष्यन्दि चयकृत् मूत्रशोधनम् ।
Phanita (half – cooked molasses)
· is heavy (hard to digest),
· Abhisyandi (increasing the secretions in the tissues pores and blocking them),
· causes mild increase of Tridosha and
· cleanses the urine (by increasing its quantity).
GUDA – (JAGGERY/MOLASSES/TREACLE) :-
नातिश्लेष्मकरो धौतः सृष्ट मूत्रशकृद्गुडः
प्रभूतकृमिमज्जासृङ्मेदोमांसकफो अपरः
Guda (jaggery, molasses), washed well (made white and purified)-
1. Natishleshma kara – does not increase Kapha to a large extent
2. Srushtamutrashakrut – increases volume of urine and faeces
If it is not prepared properly,
a. it causes intestinal worms
b. increases chances of Kapha disorder in marrow, blood, fat tissue and muscles.
हृद्यः पुराणः पथ्यश्च , नवः श्लेष्माग्निसादकृत्
· Old jaggery is good for heart, and should be consumed.
· Freshly prepared jaggery increases Kapha and causes indigestion.
MATSYANDIKAADI
वृष्याः क्षीणक्षतहिता रक्तपित्तानिलापहाः
मत्स्यण्डिकाखण्डसिताः क्रमेण गुणवत्तमाः
a. Matsyandika (brown sugar),
b. Khanda (sugar candy) and
c. Sita (white crystalline sugar) in their succeeding order are better.
· They are aphrodisiac, good for the emaciated and the wounded, useful in bleeding diseases and aggravation of Vata.
YASA SARKARA (SUGAR PREPARED FROM YAVASAKA PLANT)
तद्गुणा तिक्तमधुरा कषाया यासशर्करा
· is similar in properties to sugar
· but is bitter-sweet and astringent in taste.
दाहतृट्च्छर्दिर्मूर्च्छास्रुक्पित्तघ्न्यः सर्वशर्कराः
· All types of sugars are useful in burning sensation, thirst, vomiting, fainting and bleeding diseases.
शर्करेक्षुविकाराणां फाणितं च वरावरे
· Among the products of sugarcane juice, sugar is the best and Phanita (half cooked molasses) is the least.
MADHU – (HONEY) :-
चक्षुष्यं छेदि तृट्श्लेष्मविषहिध्मास्रपित्तनुत्
मेहकुष्ठकृमिर्च्छर्दिश्वासकासातिसारजित्
व्रणशोधनसन्धानारोपणं वातलं मधु
रूक्षं कषाय मधुरं, तत्तुल्या मधुशर्करा
Madhu (honey) is
· Chakshushya – good for the eyes (vision),
· Chedi – breaks up hard masses,
· Trut – relieves thirst,
· Shelshmahara – balances Kapha
Useful in
- Visha – toxicity
- Hidhma – hiccup
- Asrapitta – bleeding conditions
- Meha – diabetes, urinary tract diseases
- Kushta – skin diseases
- Krumi – worm infestation
- Chardi – vomiting
- Shwasa – dyspnoea, chronic respiratory diseases
- Kasa – cough, cold
- Atisara – diarrhoea
- Vrana shodhana – cleanses wounds
- Vrana sandhana, ropana – heals wound quickly
- Vatala – increases Vata
- Ruksha – dry
- Kashaya, Madhura – astringent and sweet
· Crystallized honey – Madhu Sarkara is similar to honey in properties.
उष्णमुष्णारमुष्णे स युक्तं चोष्णैर्निहन्ति तत्
· Honey, kills, if used after heating it, and by those suffering from great heat, used during hot season, hot country or with hot foods.
प्रच्छर्दने निरूहे च मधूष्णं न निवार्यते
अलब्धपाकमाश्वेव तयोर्यस्मान्निवर्तते
इतीक्षुवर्गः
· But honey does not cause any harm when used warm for producing vomiting or for administration of Niruha (decoction enema) because it comes out of the body before it undergoes digestion.
TAILA VARGA – (GROUP OF OILS AND OTHER FATS) :-
`तैलं स्वयोनिवत् तत्र मुख्यं तीक्ष्णं व्यवायि च
त्वग्दोषहृत् अजचक्षुष्यं सूक्ष्मोष्णं कफकृन्न च
कृशानां बृंहणायालं स्थूलानां कर्शनाय च
बद्धविट्कं कृमिघ्नं च संस्कारात् सर्वरोगजित्
· Oils are generally similar to their source (oil seed).
· Sesame oil is the most important among all oils.
Sesame oil is
a.Tvak doshanut – cleanses and detoxifies skin
b.Chakshushya – good for eyes
c. Sukshma – pierces into deep tissues
d. Ushna – hot,
e. balances Kapha
f. for both obese and emaciated people.
g.Useful to relieve constipation and worm infestation.
· When it is processed with other herbs, it is very beneficial in various diseases.
OIL OF ERANDA – (CASTOR OIL BENEFITS) :-
सतिक्तोष्णमैरण्डं तैलं स्वादु सरं गुरु
वर्ध्मगुल्मानिलकफानुदरं विषमज्वरम्
रुक्शोफौ च कटीगुह्यकोष्ठपृष्ठास्रयौ जयेत्
तीक्ष्णोष्णं पिच्छिलं विस्रं, रक्तैरण्डोद्भवंव त्वति
Castor oil
- is bitter, pungent and sweet in taste,
- Sara – promotes natural movement of body fluids (laxative),
- Guru – hard to digest,
useful in
- Vardhma - enlargement of the scrotum (hernia),
- Gulma – abdominal tumors,
- Anila kaphahara – diseases caused by Vata and Kapha,
- Udara – ascites
- Vishama jwara – intermittent fevers,
- pain and swellings of the waist, genitals, abdomen and back,
- is capable of penetrating deep,
- hot in potency and
- bad in smell.
· Oil of red variety of castor seeds is still more penetrating, hot in potency and sticky and has a bad smell.
Notes :-
Castor oil is used for medicinal purpose to produce purgation to relieve pains and reduce swelling etc. it is an efficient Vatahara drug (mitigates the increased Vata) and so very useful in many diseases.
SARSHAPA TAILA – (MUSTARD OIL BENEFITS) :
कटूष्णं सार्षपं तीक्ष्णं कफशुक्रानिलापहम्
लघु पित्तास्रकृत् कोठकुष्ठार्शोव्रणजन्तुजित्
Sarsapa Taila – (mustard oil) is
· pungent, hot in potency, penetrating deep, mitigates (reduces) Kapha, semen and Anila (Vata), easy to digest, causes bleeding diseases, rashes on the skin, skin diseases, haemorrhoids, ulcers, and worms (bacteria etc).
AKSHA TAILA – (OIL OF VIBHITAKA) :-
आक्षं स्वादु हिमं केश्यं गुरू पित्तानिलापहम्
Aksa Taila – oil obtained from seeds of Vibhitaka
· is sweet, cold in potency good for the hair, hard to digest, mitigates Pitta and Vata.
NIMBI TAILA – (NEEM OIL) :-
नात्युष्णं निम्बजं तिक्तं कृमिकुष्ठकफप्रणुत्
· Neem oil – is not very hot (slightly hot) in potency, bitter, anti microbial, useful in skin diseases and mitigates Kapha.
Uma-Kusumbha Taila – (linseed oil and safflower oil) :-
उमा कुसुम्भजं चोष्णं त्वग्दोषकफपित्तकृत्
· Taila of Uma (linseed) and Kusumbha are hot in potency, produce diseases of the skin, aggravate Kapha and Pitta.
VASA-MAJJA-MEDAS-(MUSCLE-FAT, MARROW AND FAT) :-
वसा मज्जा च वातघ्नौ बलपित्तकफप्रदौ
मांसानुगस्वरूपौ च विद्यान्मेदो अपि ताविव
· Vasa (muscle-fat) and Majja (bone-marrow) and fat mitigate Vata, cause increase of strength, Pitta and Kapha and similar in properties with the meat of animals from which they are obtained.
MADYA VARGA – (GROUP OF WINES) :-
दीपनं रोचनं मद्यं तीक्ष्णोष्णं तुष्टिपुष्टिदम्
सस्वादुतिक्तकटुकमम्लपाकरसं सरम्
सकषायं स्वरारोग्यप्रतिभावर्णकृल्लघु
नष्टनिद्रा अतिनिद्रेभ्यो हितं पित्तास्रदूषणम्
कृशस्थूलहितं रूक्षं सूक्ष्मं स्रोतोविशोधनम्
वातश्लेष्महरं युक्त्या पीतं विषवत् अन्यथा
Madya (wines, all alcoholic beverages generally) in general,
1. Deepana – stimulate digestion,
2. Rochana – help taste,
3. Teekshna – penetrate deep,
4. Ushna – hot in potency,
5. Tushti pushtida – give satisfaction and nourishment
6. Sasvadu tikta katukam – slightly sweet, bitter and pungent in taste,
7. Amlapaka rasa – sour at taste and at the end of digestion,
8. Sara – laxative,
9. Sakashaya – slightly astringent,
10. Svara – confer good voice,
11. Arogya – improves health,
12. Pratibha – talent,
13. Varna – colour and complexion;
14. Laghu – easy to digest,
· Beneficial to those having loss of sleep or excess sleep for both lean and stout persons;
· is non-viscid,
· capable of entering through minute pores and cleansing them,
· mitigate Vata and Kapha,
· all these if used judiciously;
· but used otherwise, they act like poison.
गुरु तद्दोषजननं नवं, जीर्णमतो अन्यथा
पेयं नोष्णोपचारेण न विरिक्तक्षुधातुरैः
नात्यर्थतीक्ष्णमृदु अल्पसंभारं कलुषं न च
Fresh wine
· is hard to digest; increases of all the Doshas, whereas old ones decrease;
Contra indication for wines:
1. Wine should not be consumed hot.
2. It should not be consumed by person undergoing Virechana (purgation) panchakarma therapy
3. It should be avoided by hungry person
· Wines which are very strong or very weak, which are very clear (like water) or very turbid and those which are spoilt, should not be used for drinking.
SURA (BEER) :-
गुल्मोदरार्शोग्रहणीशोषहृत् स्नेहनी गुरुः
सुरा अनिलघ्नी मेदो असृक्स्तन्यमूत्रकफावहा
· Sura is useful in abdominal tumors, enlargement of the abdomen, heamorrhoids, duodenal diseases, is lubricating, hard to digest, mitigates Vata, causes increase of fat, blood, milk, urine and Kapha.
Notes :-
· Sura is prepared by fermenting a mixture of water, flour of rice, jaggery (treacle) etc., somewhat like the beer of the present day.
VIBHITAKA SURA –
तद्गुणा वारुणी हृद्या लघुस्तीक्ष्णा निहन्ति च
शूलकासवमिश्वासविबन्धाध्मानपीनसान्
नातितीव्रमदा लघ्वी पथ्या वैभीतकी सुरा
व्रणे पाण्ड्वामये कुष्ठे न चात्यर्थे विरुद्ध्यते
· Sura prepared from Vibhitaka is not very intoxicating, is easy to digest, good for health; not so harmful, (as other wines) in wounds, anaemia, and leprosy and other skin diseases.
YAVA SURA :-
विष्टम्भिनी यवसुरा गुर्वी रूक्षा त्रिदोषला
Sura prepared from Yava – Barley – Hordeum vulgare (barley)
· causes constipation, is difficult to digest, non-unctous and aggravates all the three Doshas.
ARISTA – (FERMENTED DECOCTIONS) :-
यथोद्रव्यगुणो अरिष्टः सर्वमध्यगुणाधिकः
ग्रहणीपाण्डुकुष्ठार्शः शोफशोषोदरज्वरान्
हन्ति गुल्मकृमिप्लीहः कषायकटुवातलः
Arista (fermented decoctions)
· possess properties of the materials from which it is prepared, and
· is more intoxicating of all 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; is astringent, pungent and aggravates Vata
MARDVIKA – (WINE PREPARED FROM GRAPES) :-
मार्द्वीकं लेखनं हृद्यं नात्युष्णं मधुरं सरम्
अल्पपित्तानिलं पाण्डु मेहार्शः कृमिनाशनम्
Mardvika (wine prepared from grapes)
· is scraping, good to the heart, not very hot in potentcy, sweet,
Sara – promotes natural movement of body fluids (laxative), causes slight increase of Pitta and Anila (Vata), useful in anaemia, diabetes, hemorrhoids and worms (intestinal parasites).
Kharjura – (wine prepared from dates) :-
अस्मादल्पान्तरगुणं खार्जूरं वातलं गुरु
· is inferior in properties than grapes, aggravates Vata, and hard for digestion.
SARKARA – (WINE PREPARED BY USING SUGAR) :-
शार्कर: सुरभि: स्वादु हृद्यो नातिमदो लघु:
· Is sweet smelling, sweet in taste, good for the heart, not very intoxicating and easy to digest.
Gouda (prepared by using molasses/treacle)
सृष्टमूत्रशकृत् वातो गौड: तर्पणदीपन:
· increases volume of urine, faeces and flatus, is nourishing and increasing hunger.
SIDHU – (WINE OF SUGARCANE JUICE) :-
Sidhu (prepared from fermenting sugarcane juice)
वातपित्तकरः सीधुः स्नेहश्लेष्मविकाराहा
मेदः शोफोदरार्शोघ्नस्तत्र पक्वरसो वरः
· aggravates Vata and Pitta, decreases lubrication and diseases of Kapha, obesity, dropsy, enlargement of the abdomen and haemorrhoids; that prepared by cooking sugarcane juice is best.
MADHVASVA – (WINE PREPARED FROM HONEY) :-
छेदीमध्वासवस्तीक्ष्णो मेहपीनसकासजित्
Madhwasava (wine prepared from honey)
· breaks up hard masses (of Kapha etc), penetrates deep, useful in diabetes, chronic nasal catarrh and cough.
SUKTA – (WINE PREPARED FROM TUBERS) :-
रक्तपित्तकफोत्क्लेदी शुक्तं वातनुलोमनम्
भृशोष्णतीक्ष्णरूक्षाम्लं हृद्यं रुचिकरं सरम्
दीपनं शिशिरस्पर्शं पाण्डुदृक्कृमिनाशनम्
Sukta (wine prepared from roots and tubers)
· increases the moisture of blood, Pitta and Kapha, expels Vata in downward directions, very hot in potency, is penetrating, causes dryness, sour, good to the heart, increases taste (appetite), is Sara – promotes bowel movements (laxative), enhances hunger, is cold to touch, useful in anaemia, diseases of the eye and worms..
· Sukta prepared by using jaggery, sugarcane, honey and grapes are easy to digest in their successive order.
ASAVA (FERMENTED INFUSION) :-
गुडेक्षु मद्य मार्द्वीक शुक्तं लघु यथोत्तरम्
· Asava prepared by using tubers, roots, fruits etc, is similar to shukta.
शाण्डाकी चासुतं चान्यत् कालाम्लं रोचनं लघु
· Asava prepared by using Sandaki (balls of fried paddy mixed with spices, dried in sun and then deep fried in oil) and by other material (such as oil-cakes etc) which have turned sour by lapse of time are appetizers and easy to digest.
DHANYAMLA (PREPARED RICE AND SUCH OTHER GRAINS) :-
धान्याम्लं भेदि तीक्ष्णोष्णं पित्तकृत्स्पर्शशीतलम्
श्रमक्लमहरं रुच्यं दीपनं बस्तिशूलनुत्
शस्तमास्थापने हृद्यं लघु वातकफापहम्
एभिरेव गुणैर्युक्ते सौवीरकतुषोदके
कृमिहृद्रोगगुल्मार्शः पाण्डुरोगनिबर्हणे
ते क्रमात्वितुषैर्विद्यात्सतुषैश्च यवैः कृते
Dhanyamla (liquor prepared by fermenting the water in which rice and such other grains, pulses etc. have been slightly cooked or merely washed)
· is 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 (decoction enema), good to the heart, easy to digest, balances Vata and Kapha.
· Sauviraka and Tushodaka also possess similar properties,
· useful in worms, heart disease, abdominal tumor, haemorrhoids and anemia.
· These are prepared from dehusked barley and and barley-with-husk.
Notes :-
· Shukta – Fermented gruel, Dhanyamla, Sauviraka, Tushodaka etc. were in use since ancient times.
· But now a days beer brandy etc. alcoholic beverages have replaced them.
MUTRA VARGA (GROUP OF URINE) :-
मूत्रंगो अजाविमहिषीगजाश्वोष्ट्रखरोद्भवम्
पित्तलं रूक्षतीक्ष्णोष्णं लवणानुरसं कटु
कृमिशोफोदरानाह शूलपाण्डुकफानिलान्
गुल्मारुचिविषश्वित्रकुष्ठार्शांसि जयेल्लघु
Urine of cow, goat, sheep, buffalo, elephant, horse, camel and donkey –
· these aggravate Pitta, are non-unctous, penetrating deep, hot in potency, pungent with salt as its secondary taste and useful in worms, dropsy, abdominal enlargement, flatulence, colic, anemia, aggravation of Kapha and Vata, abdominal tumors, loss of taste, poisoning, leucoderma, skin diseases and piles, and are easy to digest.
तोयक्षीरेक्षुतैलानां वर्गैर्मध्यस्य च क्रमात्
इति द्रवैकदेशो अय यथास्थूलमुदाह्रतः
Usefull
ReplyDeleteThank you very much 🪄
ReplyDeleteTila tila there is a mistake in meaning its not good for eyes
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