Rakta dhatu: Difference between revisions

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===Causes of vitiation===

The formation of blood is affected by following factors:

Dietary causes:

• Habitual intake of spoiled or unsuitable food and/or liquids

'''Dietary causes''':

• overeating

• acidic or pungent liquor and other similar drinks

*Habitual intake of spoiled or unsuitable food and/or liquids

• too much salty, alkaline substances

• sour and pungent food

*overeating

• kulatha (Dolichosbiflorus Linn.)

• masha (Phaseolus mungo Linn.)

*acidic or pungent liquor and other similar drinks

• nishpava (Dolichos lablab Linn.)

~~• tilataila~~ (Sesamum indicum Linn. oils)

*too much salty, alkaline substances

• pindalu (Randiauliginosa DC.)

• radish and all green (leafy) vegetables

*sour and pungent food

• meat of aquatic and marshy animals, burrowing animals and those that snatch birds

• excessive intake of curd

*kulatha (Dolichosbiflorus Linn.)

• sour whey (curd-water), vinegars and other sour fermented liquids

• consuming decomposed, putrid food with opposite properties

*masha (Phaseolus mungo Linn.)

• indigestion

• taking meal during indigestion

*nishpava (Dolichos lablab Linn.)

Lifestyle factors:

• excessive sleeping during the day especially after taking liquids, unctuous and heavy food

*tila taila (Sesamum indicum Linn. oils)

• excessive anger

• excessive exposure to the sun and the wind

*pindalu (Randiauliginosa DC.)

• suppression of the natural urges like vomiting

• avoidance of blood-letting in prescribed time (autumn)

*radish and all green (leafy) vegetables

• too much exertion

• injury

*meat of aquatic and marshy animals, burrowing animals and those that snatch birds

• heat

Environmental factors:

*excessive intake of curd

Due to natural conditions in autumn season. [Cha. Sa. Sutra Sthana 24/5-10]

The channels of transportation and transformation of blood (raktavahasrotas) is affected due to following causes:

*sour whey (curd-water), vinegars and other sour fermented liquids

Excess consumption of pungent and spicy food and drinks that cause burning sensation, unctuous, hot and liquid food,exposure ~~tosun~~-heat or fire. [Cha. Sa. Vimana Sthana 5/14].

*consuming decomposed, putrid food with opposite properties

*indigestion

*taking meal during indigestion

'''Lifestyle factors:'''

*excessive sleeping during the day especially after taking liquids, unctuous and heavy food

*excessive anger

*excessive exposure to the sun and the wind

*suppression of the natural urges like vomiting

*avoidance of blood-letting in prescribed time (autumn)

*too much exertion

*injury

*heat

'''Environmental factors:'''

Due to natural conditions in autumn season. [Cha. Sa. [[Sutra Sthana]] 24/5-10]

The channels of transportation and transformation of blood (raktavahasrotas) is affected due to the following causes:

Excess consumption of pungent and spicy food and drinks that cause burning sensation, unctuous, hot and liquid food, exposure to sun-heat, or fire. [Cha. Sa. [[Vimana Sthana]] 5/14].

===Abnormal states===

The physician should diagnose the quantitative and qualitative imbalance of raktaby observing various features manifested due to decrease(kshaya) and increase(vridhi).

@@ Line 138: / Line 138: @@
 ===Causes of vitiation===
 The formation of blood is affected by following factors:
-Dietary causes:
-•	Habitual intake of spoiled or unsuitable food and/or liquids
+'''Dietary causes''':
-•	overeating
-•	acidic or pungent liquor and other similar drinks
+*Habitual intake of spoiled or unsuitable food and/or liquids
-•	too much salty, alkaline substances
-•	sour and pungent food
+*overeating
-•	kulatha (Dolichosbiflorus Linn.)
-•	masha (Phaseolus mungo Linn.)
+*acidic or pungent liquor and other similar drinks
-•	nishpava (Dolichos lablab Linn.)
-•	tilataila (Sesamum indicum Linn. oils)
+*too much salty, alkaline substances
-•	pindalu (Randiauliginosa DC.)
-•	radish and all green (leafy) vegetables
+*sour and pungent food
-•	meat of aquatic and marshy animals, burrowing animals and those that snatch birds
-•	excessive intake of curd
+*kulatha (Dolichosbiflorus Linn.)
-•	sour whey (curd-water), vinegars and other sour fermented liquids
-•	consuming decomposed, putrid food with opposite properties
+*masha (Phaseolus mungo Linn.)
-•	indigestion
-•	taking meal during indigestion
+*nishpava (Dolichos lablab Linn.)
-Lifestyle factors:
-•	excessive sleeping during the day especially after taking liquids, unctuous and heavy food
+*tila taila (Sesamum indicum Linn. oils)
-•	excessive anger
-•	excessive exposure to the sun and the wind
+*pindalu (Randiauliginosa DC.)
-•	suppression of the natural urges like vomiting
-•	avoidance of blood-letting in prescribed time (autumn)
+*radish and all green (leafy) vegetables
-•	too much exertion
-•	injury
+*meat of aquatic and marshy animals, burrowing animals and those that snatch birds
-•	heat
-Environmental factors:
+*excessive intake of curd
-Due to natural conditions in autumn season. [Cha. Sa. Sutra Sthana 24/5-10]
-The channels of transportation and transformation of blood (raktavahasrotas) is affected due to following causes:
+*sour whey (curd-water), vinegars and other sour fermented liquids
-Excess consumption of pungent and spicy food and drinks that cause burning sensation, unctuous, hot and liquid food,exposure tosun-heat or fire. [Cha. Sa. Vimana Sthana 5/14].
+*consuming decomposed, putrid food with opposite properties
+*indigestion
+*taking meal during indigestion
+'''Lifestyle factors:'''
+*excessive sleeping during the day especially after taking liquids, unctuous and heavy food
+*excessive anger
+*excessive exposure to the sun and the wind
+*suppression of the natural urges like vomiting
+*avoidance of blood-letting in prescribed time (autumn)
+*too much exertion
+*injury
+*heat
+'''Environmental factors:'''
+Due to natural conditions in autumn season. [Cha. Sa. [[Sutra Sthana]] 24/5-10]
+The channels of transportation and transformation of blood (raktavahasrotas) is affected due to the following causes:
+Excess consumption of pungent and spicy food and drinks that cause burning sensation, unctuous, hot and liquid food, exposure to sun-heat, or fire. [Cha. Sa. [[Vimana Sthana]] 5/14].
 ===Abnormal states===
 The physician should diagnose the quantitative and qualitative imbalance of raktaby observing various features manifested due to decrease(kshaya) and increase(vridhi).