Snehadhyaya: Difference between revisions

|data8  = Mangalasseri P., [[Yogesh Deole|Deole Y.S.]], [[Gopal Basisht|Basisht G.]]

<p style="text-align:justify;">Kalpana chatushka (tetrad on applications of medicine) starts with the chapter on oleation therapy. This chapter describes details of oleation therapy including the source of lipids, their types, properties, administration method, time, dose, alternative methods of administration in the form of recipe (vicharana). It also describes the indications, contraindications, symptoms of proper, inadequate and excess oleation. Adipose tissue in the form of fat is essential component of body. It provides lubrication to all viscera and other interstitial spaces due to its unctuous property. Lipids are integral part of cell membrane that allows entry of lipid soluble substances/drugs into the cells. The selection of lipids for oleation therapy depends upon the specific integrity of gut, severity of the disease, and specific indications of lipids. Lipids processed with medicines can be prescribed in diabetes or skin diseases where natural fat is contra-indicated. Apt oleation therapy results in normal functions of [[vata]], increase in digestive power, softening of (hard) feces, and making the body supple and soft.  Improper implementation of methods or violation of guidelines, results in complications such as skin diseases, itching, hemorrhoids, ascites, fainting, indigestion etc. Oleation and sudation (induced sweating) are pre-requisites or pre-treatment procedures for purification ([[shodhana]]) therapies to aid in moving vitiated [[dosha]] to gut (for an eventual expelling out of the body and achieve purification). The present chapter can be considered as a first step in purification therapies described. </br>

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ओदनश्च विलेपी च रसो मांसं पयो दधि|  

For oleation of patients suffering from skin diseases, edema and diabetes, one should not use meat of animals either domesticated, or of marshy regions or those living in water. Jaggery, curd, milk and sesame seeds are also to be avoided. They should be given suitable fat boiled with [[pippali]], [[haritaki]] or [[triphala]].  The physician may prepare ''sneha'' by boiling it with [[draksha]] (grape), [[amalaki]] (emblica officinalis) or with sour curd added with ''vyosha'' (combination of black pepper, ginger and long pepper). The ''sneha'' processesd with decoction of ''yava'' (barley), ''kola'' (Bengal gram), ''kulattha'' (two flowered dolichos), ''yava kshara'' (''alakali'' prepared from ''yava''), ''sura''(beer), curd, milk and ''ghee'' is best in these cases. [91-94]