Talk:Rukshana: Difference between revisions
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#As regimens | #As regimens | ||
As food materials: Use of oil-cakes of mustard and sesame, buttermilk, honey [Cha.Sa.[[Sutra Sthana]] 22/29], khala (curd preparation), uddalaka (rice preparation), Hordeum vulgare Linn. (yava), Echinochioa frumentacea Linn. (shyamaka), Paspalum scrobiculatum L. (kodrava) etc [A.Hr Sutra sthana 16/34]<ref name= Hridaya > Vagbhata. Ashtanga Hridayam. Edited by Harishastri Paradkar Vaidya. 1st ed. Varanasi: Krishnadas Academy;2000.</ref> helps in rukshana. Overuse of substances having pungent, bitter and astringent tastes also provides rukshana.[Cha.Sa.[[Sutra Sthana 22/29] | As food materials: Use of oil-cakes of mustard and sesame, buttermilk, honey [Cha.Sa.[[Sutra Sthana]] 22/29], khala (curd preparation), uddalaka (rice preparation), Hordeum vulgare Linn. (yava), Echinochioa frumentacea Linn. (shyamaka), Paspalum scrobiculatum L. (kodrava) etc [A.Hr Sutra sthana 16/34]<ref name= Hridaya > Vagbhata. Ashtanga Hridayam. Edited by Harishastri Paradkar Vaidya. 1st ed. Varanasi: Krishnadas Academy;2000.</ref> helps in rukshana. Overuse of substances having pungent, bitter and astringent tastes also provides rukshana.[Cha.Sa.[[Sutra Sthana]] 22/29] | ||
As medicines/treatments: This can be considered under two headings | As medicines/treatments: This can be considered under two headings | ||