Mamsa dhatu: Difference between revisions

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 ==== Action of different rasa(tastes) on mamsadhatu ====
-The tastes show physiological and pathogenic actions on mamsa dhatu as below. [Cha. Sa. [[Sutra Sthana]] 26/43]
+The consumption of dietary article with predominant tastes shows physiological and pathogenic actions on mamsa dhatu as below. [Cha. Sa. [[Sutra Sthana]] 26/43]
 {| class="wikitable"
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 ! Rasa !!Action on mamsa dhatu
 |-
-|Madhura (sweet)	|| Promotes growth  (mamsa vardhana)
+| Sweet (madhura)-proportionate use || Promotes growth  (mamsa vardhana)
 |-
-|Amla (sour)-excess use || Causes inflammation (mamsam vidahati)
+| Sour (amla)-excess use || Causes inflammation (mamsam vidahati)
 |-
-|Lavana (salty)-excess use ||	Causes sloughing (mamsam kushnati)
+| Salty(lavana)- excess use ||	Causes sloughing (mamsam kushnati)
 |-
-|Katu (pungent)-excess use ||	Scraping (mamsam vilikhati), reduces bulk of mamsa
+| Pungent (katu)-excess use ||	Scraping (mamsam vilikhati), reduces bulk of muscles
 |-
-|Tikta (bitter)-excess use ||	Absorbsmoisture (mamsam shoshayati), reduces elasticity of mamsa
+| Bitter (tikta)-excess use ||	Absorbs moisture (mamsam shoshayati), reduces the elasticity of muscles
 |}