Changes

nAgarAmalakaiH siddhAM ghRutabhRuShTAM jvarApahAm|188|  

nAgarAmalakaiH siddhAM ghRutabhRuShTAM jvarApahAm|188|  

*The ''peya'' prepared with laja (fried paddy) and boiled with pippali and nagara is light to digest and should be given to the patient in the beginning of the jwara when the digestive power is reduced. However, it should be ascertained before administration that the patient is desirous for food before administration.

*The ''peya'' prepared with ''laja'' (fried paddy) and boiled with ''pippali'' and ''nagara'' is light to digest and should be given to the patient in the beginning of the ''jwara'' when the digestive power is reduced. However, it should be ascertained before administration that the patient is desirous for food before administration.

*If there is movement of bowel and the patient is desirous of sour things, then the peya described above should be made sour by adding daḍima and should be given along with nagara.

*If there is movement of bowel and the patient is desirous of sour things, then the ''peya'' described above should be made sour by adding ''dadima'' and should be given along with ''nagara''.

*The above mentioned peya should be cooled and added with honey before administration in paittika type of patient.

*The above mentioned ''peya'' should be cooled and added with honey before administration in ''paittika'' type of patient.

*A patient suffering from shula (pain) in the parshva (flanks), basti (urinary bladder) and shira (head) regions should be given peya prepared from red variety of shali rice and boiled with shvadashtra and kantakari as this alleviates jwara.

*A patient suffering from ''shoola'' (pain) in the ''parshva'' (flanks), ''basti'' (urinary bladder) and ''shira'' (head) regions should be given ''peya'' prepared from red variety of ''shali'' rice and boiled with ''shvadashtra'' and ''kantakari'' as this alleviates ''jwara''.

*A person suffering from jwaratisara (fever associated with diarrhoea) should be given peya which is sour and is boiled with prishniparni, bala, bilva, nagara, utpala and dhanyaka.

*A person suffering from ''jwaratisara'' (fever associated with diarrhea) should be given ''peya'' which is sour and is boiled with ''prishniparni, bala, bilva, nagara, utpala'' and ''dhanyaka''.

*Patients suffering from jwara associated with kasa (bronchitis), shwasa (difficulty in breathing) and hikka (hiccups) should be given yavagu prepared by boiling with the group of drugs belonging to vidarigandhadi gana, which acts as a stimulant of digestion and promotes sweating.

*Patients suffering from jwara associated with kasa (bronchitis), shwasa (difficulty in breathing) and hikka (hiccups) should be given yavagu prepared by boiling with the group of drugs belonging to vidarigandhadi gana, which acts as a stimulant of digestion and promotes sweating.

*Peya prepared of yava (barley) boiled with pippali and amalaki should be given to a patient suffering from jwara associated with koshthabaddhata(constipation). It causes anulomana (downward movement) of dosa. This peya mixed with ghee should be taken by the patient suffering from jwara associated with constipation.

*Peya prepared of yava (barley) boiled with pippali and amalaki should be given to a patient suffering from jwara associated with koshthabaddhata(constipation). It causes anulomana (downward movement) of dosa. This peya mixed with ghee should be taken by the patient suffering from jwara associated with constipation.