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→Class of cooked food preparations
Now begins the section on cooked foods. Thin gruel removes hunger, thirst, weariness, weakness, stomach disorder and fever. It causes perspiration, stimulates [[agni]] and regulates the course of flatus and feces. [250]
Now begins the section on cooked foods. Thin gruel removes hunger, thirst, weariness, weakness, stomach disorder and fever. It causes perspiration, stimulates [[agni]] and regulates the course of flatus and feces. [250]
Thick gruel (vilepi) is nourishing, astringent, and is light. Gruel-water (manda) kindles [[agni]] and regulates the downward course of [[vata]]. It softens the channels and causes perspiration. It sustains life on account of its ability to stimulate [[agni]] and lightness especially in those who have undergone reduction ([[laghana]]) therapies, purificatory procedures, and in those who have developed thirst after any unctuous dose has been digested. [251-252]
Thick gruel (vilepi) is nourishing, astringent, and is light. Gruel-water (manda) kindles [[agni]] and regulates the downward course of [[vata]]. It softens the channels and causes perspiration. It sustains life on account of its ability to stimulate [[agni]] and lightness especially in those who have undergone reduction ([[langhana]]) therapies, purificatory procedures, and in those who have developed thirst after any unctuous dose has been digested. [251-252]
The thin gruel of roasted paddy removes fatigue particularly in people ailing with weakened voice. [253]
The thin gruel of roasted paddy removes fatigue particularly in people ailing with weakened voice. [253]