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→Post vamana protocol
The patient after being given emesis and kept on fasting should be administered yavagu (a gruel preperation) prepared by boiling with the drugs mentioned further, in apropriate time. Before administering yavagu, the patient should be given manda (extremely thin gruel). This should be continued by the wise for either six days or till the jwara becomes mild.
The patient after being given emesis and kept on fasting should be administered yavagu (a gruel preperation) prepared by boiling with the drugs mentioned further, in apropriate time. Before administering yavagu, the patient should be given manda (extremely thin gruel). This should be continued by the wise for either six days or till the jwara becomes mild.
As the addition of samidha (fuel) accelaerates the fire, similarly the digestive fire also becomes stimulated by the consumption of gruels. These gruels are inherently light for digestion and they further stimulate the agni due to the addition of drugs to it.
These help in anulomana (elimination through the downward movement) of flatus, urine, faeces and doshas. Being liquid and hot they also cause sweating. Being watery in nature they also alleviate thirst. Due to their nourishing property as a diet, they sustain the prana (vitaliy) and cause lightness of the body because of their laxative property. They bring down the jwara and are also wholesome for the jwara patients.
These help in anulomana (elimination through the downward movement) of flatus, urine, faeces and doshas. Being liquid and hot they also cause sweating. Being watery in nature they also alleviate thirst. Due to their nourishing property as a diet, they sustain the prana (vitaliy) and cause lightness of the body because of their laxative property. They bring down the jwara and are also wholesome for the jwara patients.
In view of above, a jwara patient should in the beginning be administered with different types of peya (thin gruels). (149-153)
In view of above, a jwara patient should in the beginning be administered with different types of peya (thin gruels). (149-153)