Kasa Chikitsa: Difference between revisions

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Intake of ''shashtikashali, shali, yava, godhuma'' along with the ''mamsa rasa'' or ''yusha'' prepared out of ''masha'' or ''Atmagupta'' is beneficial in ''vataja kasa. Peya'' prepared out of ''yavani, pippali, bilwa, nagara, chitraka, rasna, ajaji, prithakparni, palasha, shati'' and ''pushkaramoola'' by adding ''snigdha, amla'' and ''lavana dravyas'' is beneficial in ''vataja kasa''. This particular ''peya'' is helpful in curing ''vataja kasa'' associated with ''shoola'' in ''kati, parshwa, koshta, hikka'' and ''shwasa''.

Intake of peya prepared with dashamoola kashaya by adding the powder of panchakola and ~~guda~~ is specifically useful in vataja kasa. Similarly the peya prepared by adding equal quantity of tila and boiled by adding ksheera is also useful in this kasa.

Intake of ''peya'' prepared with ''dashamoola kashaya'' by adding the powder of ''panchakola'' and ''gud'' is specifically useful in ''vataja kasa''. Similarly the ''peya'' prepared by adding equal quantity of ''tila'' and boiled by adding ''ksheera'' is also useful in this ''kasa''.

Peya prepared out of matsya, kukkuta, varaha mamsa by adding ghrita and saindhava lavana should be taken by a person suffering from ~~vataj~~ kasa. Vegetables like vastuka, vayasi, mulaka, sunishannaka should be used in vataja kasa along with adequate quantity of sneha, kshera, ~~Ikshurasa~~ and ~~guda~~. Aranala, amla phala, prasanna etc foods and drinks which are madhura, amla, lavana in nature are useful in vataja kasa.(76-82)

''Peya'' prepared out of ''matsya, kukkuta, varaha mamsa'' by adding ''ghrita'' and ''saindhava lavana'' should be taken by a person suffering from ''vataja kasa''. Vegetables like ''vastuka, vayasi, mulaka, sunishannaka'' should be used in ''vataja kasa'' along with adequate quantity of ''sneha, kshera, ikshurasa'' and ''gud''. ''Aranala, amla phala, prasanna'' etc foods and drinks which are ''madhura, amla, lavana'' in nature are useful in ''vataja kasa''.[76-82]

==== Management of paittika kasa ====

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 Intake of ''shashtikashali, shali, yava, godhuma'' along with the ''mamsa rasa'' or ''yusha'' prepared out of ''masha'' or ''Atmagupta'' is beneficial in ''vataja kasa. Peya'' prepared out of ''yavani, pippali, bilwa, nagara, chitraka, rasna, ajaji, prithakparni, palasha, shati'' and ''pushkaramoola'' by adding ''snigdha, amla'' and ''lavana dravyas'' is beneficial in ''vataja kasa''. This particular ''peya'' is helpful in curing ''vataja kasa'' associated with ''shoola'' in ''kati, parshwa, koshta, hikka'' and ''shwasa''.
-Intake of peya prepared with dashamoola kashaya by adding the powder of panchakola and guda is specifically useful in vataja kasa. Similarly the peya prepared by adding equal quantity of tila and boiled by adding ksheera is also useful in this kasa.
+Intake of ''peya'' prepared with ''dashamoola kashaya'' by adding the powder of ''panchakola'' and ''gud'' is specifically useful in ''vataja kasa''. Similarly the ''peya'' prepared by adding equal quantity of ''tila'' and boiled by adding ''ksheera'' is also useful in this ''kasa''.
-Peya prepared out of matsya, kukkuta, varaha mamsa by adding ghrita and saindhava lavana should be taken by a person suffering from vataj kasa. Vegetables like vastuka, vayasi, mulaka, sunishannaka should be used in vataja kasa along with adequate quantity of sneha, kshera, Ikshurasa and guda. Aranala, amla phala, prasanna etc foods and drinks which are madhura, amla, lavana in nature are useful in vataja kasa.(76-82)
+''Peya'' prepared out of ''matsya, kukkuta, varaha mamsa'' by adding ''ghrita'' and ''saindhava lavana'' should be taken by a person suffering from ''vataja kasa''. Vegetables like ''vastuka, vayasi, mulaka, sunishannaka'' should be used in ''vataja kasa'' along with adequate quantity of ''sneha, kshera, ikshurasa'' and ''gud''. ''Aranala, amla phala, prasanna'' etc foods and drinks which are ''madhura, amla, lavana'' in nature are useful in ''vataja kasa''.[76-82]
 ==== Management of paittika kasa ====