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{{#seo:

|title=Annapanavidhi Adhyaya

|titlemode=append

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|keywords=Annapana, dietetics, classification of dietary articles, anupana, beverages, cereals, corns, vegetables, fruits, green herbs, sugar and sugar products, wines, meat, milk and milk products, water, cooked food, Ayurveda, charak Samhita

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|keywords=Annapana, dietetics, classification of dietary articles, anupana, beverages, cereals, corns, vegetables, fruits, green herbs, sugar and sugar products, wines, meat, milk and milk products, water, cooked food, Ayurveda,Indian system of medicine, charak Samhita

|description=Sutra Sthana Chapter 27. Classification and Regimen of food and beverages

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|image=http://www.carakasamhitaonline.com/resources/assets/ogimgs.jpg

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|image_alt=carak samhita

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|type=article

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<big>'''Sutra Sthana Chapter 27. Classification and Regimen of food and beverages'''</big>

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~~<big>'''Abstract'''</big>~~

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<div style="text-align:justify;">Since food is considered as the source of life as well as cause of diseases, this chapter is dedicated to a discussion on various dietary preparations, including post-prandial drinks, their properties and beneficial effects on the body. The edibles and beverages have been classified into twelve categories by type: cereals, pulses, meat, green vegetables, fruits, green herbs, alcoholic beverages, water, milk and milk products, sweet products including honey, prepared items, and ahara upayogi (useful foods). The description also includes use of diet in specific disease conditions indicating its therapeutic use. The chapter encompasses various principles of digestion of food and beverages according to habitat, age, part used, processing method, its mixture. Agni (digestive capacity) of an individual is important for processing the food properly and achieving the desirable effects. </div>

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'''Keywords''': ''Annapana'', dietetics, classification of dietary articles, ''anupana'', beverages, cereals, corns, vegetables, fruits, green herbs, sugar and sugar products, wines, meat, milk and milk products, water, cooked food.

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{{Infobox

|title = Annapanavidhi Adhyaya

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|label5 = Other Sections

|data5 = [[Nidana Sthana]], [[Vimana Sthana]], [[Sharira Sthana]], [[Indriya Sthana]], [[Chikitsa Sthana]], [[Kalpa Sthana]], [[Siddhi Sthana]]

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|label6 = Translator and commentator

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|data6 = Jaiswal M.L., Mandal S.K., [[Yogesh Deole|Deole Y. S.]]

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|label7 = Reviewer

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|data7 = Aacharya R.

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|label8 = Editors

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|data8 = Sirdeshpande M.K., [[Yogesh Deole|Deole Y.S.]], [[Gopal Basisht|Basisht G.]]

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|label9 = Year of publication

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|data9 = 2020

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|label10 = Publisher

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|data10 = [[Charak Samhita Research, Training and Skill Development Centre]]

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|label11 = DOI

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|data11 = [https://doi.org/10.47468/CSNE.2020.e01.s01.029 10.47468/CSNE.2020.e01.s01.029]

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}}

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<big>'''Abstract'''</big>

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<p style='text-align:justify;'>Since food is considered as the source of life as well as cause of diseases, this chapter is dedicated to a discussion on various dietary preparations, including post-prandial drinks, their properties and beneficial effects on the body. The edibles and beverages have been classified into twelve categories by type: cereals, pulses, meat, green vegetables, fruits, green herbs, alcoholic beverages, water, milk and milk products, sweet products including honey, prepared items, and ahara upayogi (useful foods). The description also includes use of diet in specific disease conditions indicating its therapeutic use. The chapter encompasses various principles of digestion of food and beverages according to habitat, age, part used, processing method, its mixture. Agni (digestive capacity) of an individual is important for processing the food properly and achieving the desirable effects. </p>

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'''Keywords''': ''Annapana'', dietetics, classification of dietary articles, ''anupana'', beverages, cereals, corns, vegetables, fruits, green herbs, sugar and sugar products, wines, meat, milk and milk products, water, cooked food.

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}}

== Introduction ==

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The wise and the learned believe that food and beverages that possess apt colour, smell, taste and touch, taken in the right quantity, at the right time, season and location, are a source of life and vitality for all living beings. This realization came through practical observation. Wholesome food (and a healthy lifestyle) is the fuel that maintains ''agni'' (digestion and metabolism process), invigorates the mind, promotes proper distribution of body elements, vitality, complexion, and acuity of the sense-organs. Conversely, unhealthy diet and lifestyle cause vitiation or imbalances in ~~''doshas~~, ~~dhatus~~,'' and ''rasas,'' thus causing diseases. [3]

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The wise and the learned believe that food and beverages that possess apt colour, smell, taste and touch, taken in the right quantity, at the right time, season and location, are a source of life and vitality for all living beings. This realization came through practical observation. Wholesome food (and a healthy lifestyle) is the fuel that maintains [[agni]](digestion and metabolism process), invigorates the mind, promotes proper distribution of body elements, vitality, complexion, and acuity of the sense-organs. Conversely, unhealthy diet and lifestyle cause vitiation or imbalances in [[dosha]], [[dhatu]], and rasas, thus causing diseases. [3]

</div>

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The general qualities and varieties of rice:

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Red rice (''rakta shali''), big rice (''maha shali''), ''kalamah'', ''shakunahritah, turnaka, dirghashuka, gaurah, panduka, langulau,'' ''sugandhaka'' (basmati rice), ''lohavalah, sariva, pramodakah, patanaga, tapaniya'' and other varieties of “good” rice are cold in potency, sweet in taste (after digestion), mild ''vata''-stimulant and can lead to constipation with less faecal output. They are unctuous, nourishing, seminiferous and diuretic. [8-10]

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Red rice (''rakta shali''), big rice (''maha shali''), ''kalamah'', ''shakunahritah, turnaka, dirghashuka, gaurah, panduka, langulau,'' ''sugandhaka'' (basmati rice), ''lohavalah, sariva, pramodakah, patanaga, tapaniya'' and other varieties of “good” rice are cold in potency, sweet in taste (after digestion), mild [[vata]]-stimulant and can lead to constipation with less faecal output. They are unctuous, nourishing, seminiferous and diuretic. [8-10]

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Of these, red rice is the best. It is adipsous and is effective in treating ~~''tridosha''~~. The next best is the big rice and the next best is the ''kalamah'' and so on, in the order they are mentioned above. [11]

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Of these, red rice is the best. It is adipsous and is effective in treating tri[[dosha]]. The next best is the big rice and the next best is the ''kalamah'' and so on, in the order they are mentioned above. [11]

''Yavaka, hayana, pansu vapya'' (deep-water paddy), ''naishadhaka'' and other kinds of rice are similar to the above mentioned types of rice regarding their good and bad qualities. [12]

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''Shashtika'' rice is cold in potency, unctuous, not heavy, and sweet. It pacifies the three ~~''doshas''~~ and stabilizes them. The white variety is the best type of ''shashtika'' rice and the dark-white comes next in order [13]

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''Shashtika'' rice is cold in potency, unctuous, not heavy, and sweet. It pacifies the three [[dosha]] and stabilizes them. The white variety is the best type of ''shashtika'' rice and the dark-white comes next in order [13]

''Varaka'' (''Chinaka''- Panicum miliaceum Linn), ''uddalaka'' (''Vanakodrava''- Paspalum scrobiculatum var. sommeronii Stapf.), ''china'', ''sharada, ujjvala, dardura,'' the fragrant rice (''gandhana''), and ''kuruvinda'' are slightly different in quality from the ''shashtika'' rice. [14]

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''Vrihi'' rice is sweet in taste and acidic after digestion, stimulates ''pitta'' and is heavy. The ''patala'' grain causes excessive urination and defecation, enhances body heat and also increases ~~''tridosha''~~. [15]

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''Vrihi'' rice is sweet in taste and acidic after digestion, stimulates [[pitta]] and is heavy. The ''patala'' grain causes excessive urination and defecation, enhances body heat and also increases tri[[dosha]]. [15]

</div>

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''Koradusha'', or ''sanwa'' millet (Paspalum scrobiculatum var. sommeronii Stapf) and ''shyamaka'' or common millet (Echinochloa frumentacea Link) are astringents and sweet in taste, light, ''vata''-stimulant ''kapha'' and ''pitta'' diminishing, and desiccants.

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''Koradusha'', or ''sanwa'' millet (Paspalum scrobiculatum var. sommeronii Stapf) and ''shyamaka'' or common millet (Echinochloa frumentacea Link) are astringents and sweet in taste, light, [[vata]]-stimulant [[kapha]] and [[pitta]] diminishing, and desiccants.

''Hasti-shyamaka'' (Echinochloa crus galli- (Linn.) Beauv), ''nivara'' (Hygroryaza aristata Nees), ''toyaparni, gavedhuka'' (Coix lacryma-Jobi Linn.), ''prasantika, ambhyashyamaka, lauhitya, anu,'' Italian millet (Setaria italica Linn. Beauv), ''mukunda, jhinti, garmuti, varuka'' (Sarghum halepense Linn.), ''varaka'' (''shyambeeja''), ''shibira, utkata'' and great millet (Sorghum vulgare (Linn.) Pers.) have similar qualitites as that of ''shyamaka''. [16-18]

</div>

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</div></div>

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Barley (Hordeum vulgare Linn.) is dry, cold in potency, not heavy, sweet in taste, increases excessively ''vata'' and feces, stabilizes, is astringent in action, promotive of strength and is effective in treating the discordance of ''kapha''.

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Barley (Hordeum vulgare Linn.) is dry, cold in potency, not heavy, sweet in taste, increases excessively [[vata]] and feces, stabilizes, is astringent in action, promotive of strength and is effective in treating the discordance of [[kapha]].

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The bamboo is considered to be dry, astringent (''kashaya anurasa''), sweet, and is effective in treating ''kapha'' and ''pitta''. It removes fat, worms and poison and is strengthening. [19-20]

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The bamboo is considered to be dry, astringent (''kashaya anurasa''), sweet, and is effective in treating [[kapha]] and [[pitta]]. It removes fat, worms and poison and is strengthening. [19-20]

===== The properties of wheat =====

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</div></div>

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Wheat (Triticum aestivum Linnaeus) alleviates morbid ''vata'', sweet, cold in potency, vitalizing, nourishing, aphrodisiac, unctuous, stabilizing and heavy. [21]

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Wheat (Triticum aestivum Linnaeus) alleviates morbid [[vata]], sweet, cold in potency, vitalizing, nourishing, aphrodisiac, unctuous, stabilizing and heavy. [21]

''Nandimukhi'' (crowfoot grass) and ''madhuli'' (Eleusine coracana Gaerin) corn are sweet, unctuous and cold in potency. Thus, ends the first section on monocotyledons. [22]

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=====Qualities of green gram (Vigna radiata Linn. Wilczec)=====

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Now begins the section on pulses (di-cotyledons). Green-gram (''mudga'') is considered the best of pulses. It is astringent and sweet in taste, dry, cold in potency, pungent (after digestion), and light. It alleviates the vitiated ''kapha'' and ''pitta''. [23]

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Now begins the section on pulses (di-cotyledons). Green-gram (''mudga'') is considered the best of pulses. It is astringent and sweet in taste, dry, cold in potency, pungent (after digestion), and light. It alleviates the vitiated [[kapha]] and [[pitta]]. [23]

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The qualities of black gram (Vigna mungo Linn. Hepper syn. Phaseolus mungo): Black gram is an excellent aphrodisiac, effective in treating ''vata'', unctuous, hot, sweet, heavy (to digest) and strength promoting. It also increases fecal volume. [24]

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The qualities of black gram (Vigna mungo Linn. Hepper syn. Phaseolus mungo): Black gram is an excellent aphrodisiac, effective in treating [[vata]], unctuous, hot, sweet, heavy (to digest) and strength promoting. It also increases fecal volume. [24]

===== Qualities of the black eye-pea (Vigna unguiculata Linn. Walp)=====

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Black eye-pea is a relishing variant of dicotyledon that has laxative and alleviating properties against disorders of ''kapha shukra'' and acid-dyspepsia. It is sweet in taste like black gram, ''vata''-stimulant, dry, (works as an) astringent, cleaning (action) and is heavy to digest. [25]

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Black eye-pea is a relishing variant of dicotyledon that has laxative and alleviating properties against disorders of [[kapha]] [[shukra]] and acid-dyspepsia. It is sweet in taste like black gram, [[vata]]-stimulant, dry, (works as an) astringent, cleaning (action) and is heavy to digest. [25]

=====Qualities of the horse-gram (Dolichos biflorus Linn.)=====

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Horse-gram (Dolichos biflorus Linn.) is hot, astringent in taste, acidic (on digestion) and alleviates disorders of ''kapha shukra'' and ''vata''. It is beneficial in cough, hiccup, dyspepsia and piles. [26]

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Horse-gram (Dolichos biflorus Linn.) is hot, astringent in taste, acidic (on digestion) and alleviates disorders of [[kapha]] [[shukra]] and [[vata]]. It is beneficial in cough, hiccup, dyspepsia and piles. [26]

=====Qualities of the moth-gram (Vigna aconitifolia (Jacq.) Marechal)=====

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Chick-pea (Cicer arietinum Linn), lentils (Lens culinaris Medic.), vetchling (Lathyrus sativus Linn.), and common pea (Pisum sativum sub sp. sativum, Co. ver speciosum Dierb. Alef) are light, cold in potency, sweet, astringent in taste and strongly dehydrating. [28]

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They are recommended in ''pitta'' and ''kapha'' conditions and in preparation of nourishing soups and ointments. Amongst these two, the lentil is an astringent in action while the vetchling excessively stimulate ''vata''. [29]

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They are recommended in [[pitta]] and [[kapha]] conditions and in preparation of nourishing soups and ointments. Amongst these two, the lentil is astringent in action while the vetchling excessively stimulate [[vata]]. [29]

=====Qualities of ''tila'' (Sesamum indicum Linn)=====

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''Tila'' (Sesamum indicum Linn) is unctuous, hot, sweet, bitter and astringent. It is conducive to the growth of skin and hair, boosts strength and is effective in treating ''vata'' while causing ''kapha'' and ''pitta''. [30]

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''Tila'' (Sesamum indicum Linn) is unctuous, hot, sweet, bitter and astringent. It is conducive to the growth of skin and hair, boosts strength and is effective in treating [[vata]] while causing [[kapha]] and [[pitta]]. [30]

=====Qualities of the legumes=====

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All varieties of legumes are sweet, cold in potency, heavy, destructive of strength and dehydrating. They should be taken only by strong persons and in conjunction with unctuous ~~article~~. [31]

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All varieties of legumes are sweet, cold in potency, heavy, destructive of strength, and dehydrating. They should be taken only by strong persons and in conjunction with unctuous articles. [31]

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The ''shimbi jataya'' (variety of legumes) is dry, astringent in taste, provokes ''vata'' in the abdomen and is an anaphrodisiac. It also, is not good for the eye and causes slow and irregular digestion. [32]

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The ''shimbi jataya'' (variety of legumes) is dry, astringent in taste, provokes[[vata]] in the abdomen and is an anaphrodisiac. It also, is not good for the eye and causes slow and irregular digestion. [32]

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Pigeon-pea (Cajanus cajan Linn. Mill Sp) is useful in curing ''kapha'' and ''pitta'' and stimulates ''vata'', while ''avalguja'' (bakuchi seeds, Psoralea corylifolia Linn.) seeds and the seeds of ''edagaja'' (wild senna, Cassia tora Linn) are effective in curing ''kapha'' and ''vata''. The lablab (Dolichos lablab Linn. Var. typicus Prain.) stimulates ''vata'' and ''pitta''. [33]

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Pigeon-pea (Cajanus cajan Linn. Mill Sp) is useful in curing [[kapha]] and [[pitta]] and stimulates [[vata]], while ''avalguja'' (bakuchi seeds, Psoralea corylifolia Linn.) seeds and the seeds of ''edagaja'' (wild senna, Cassia tora Linn) are effective in curing [[kapha]] and [[vata]]. The lablab (Dolichos lablab Linn. Var. typicus Prain.) stimulates [[vata]] and [[pitta]]. [33]

Sword bean (Mucuna monosperma DC), linseed (Linum usitatissimum Linn) and cowage (Mucuna prurita Hook) can be considered similar in effect to black gram. [34]

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Next we talk of the general qualities of the flesh of these animals:

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The tearer, the burrower, the wetland, the aquatic and the amphibious— these five groups are heavy, hot, unctuous, sweet and these enhance strength and obesity. They are also aphrodisiacs and are very effective against ''vata'' while greatly aggravating ''kapha'' and ''pitta''. They are wholesome to individuals who exercise daily and whose digestive fire is strong. [56-60]

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The tearer, the burrower, the wetland, the aquatic and the amphibious— these five groups are heavy, hot, unctuous, sweet and these enhance strength and obesity. They are also aphrodisiacs and are very effective against [[vata]] while greatly aggravating [[kapha]] and [[pitta]]. They are wholesome to individuals who exercise daily and whose digestive fire is strong. [56-60]

The physician should prescribe the flesh of the tearer group of carnivorous animals to patients suffering from chronic piles, assimilation disorders and consumption. [58]

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Now the general qualities of the quail and bustard families of gallinaceous birds, the pecker class of birds, and the ''jangala'' antelopes. The flesh of the common quail family of gallinaceous birds, pecker family of birds and ''jangala'' animals is light, cold in potency, sweet, and slightly astringent in taste and is beneficial to those who suffer from vitiation of three ~~''doshas''~~ in which ''pitta'' is predominant, ''vata'' is moderate and ''kapha'' is relatively less aggravated. The flesh of the gallinaceous birds of the bustard family, however differs slightly in action from that of the flesh of the tearer group and therefore is called out separately. [59-60]

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Now the general qualities of the quail and bustard families of gallinaceous birds, the pecker class of birds, and the ''jangala'' antelopes. The flesh of the common quail family of gallinaceous birds, pecker family of birds and ''jangala'' animals is light, cold in potency, sweet, and slightly astringent in taste and is beneficial to those who suffer from vitiation of three [[dosha]] in which [[pitta]] is predominant, [[vata]] is moderate and [[kapha]] is relatively less aggravated. The flesh of the gallinaceous birds of the bustard family, however differs slightly in action from that of the flesh of the tearer group and therefore is called out separately. [59-60]

</div>

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</div></div>

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The flesh of the goat (capra hircus) is not very cold in potency, not heavy, and not unctuous. It helps keep the ~~''doshas''~~ in harmony with the human body-elements and acts as a nourishing without being deliquescent in effect. [61]

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The flesh of the goat (capra hircus) is not very cold in potency, not heavy, and not unctuous. It helps keep the [[dosha]] in harmony with the human body-elements and acts as a nourishing without being deliquescent in effect. [61]

The flesh of the sheep (ovis) is heavy due to it being cold in potency, sweet in taste (and digestion) and nourishing. The sheep and the goat are found both in wet and ''jangala'' settings and hence cannot be grouped in any particular category defined above. [62]

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Now that the general properties of flesh have been stated, we shall describe the specific qualities of the flesh of some of these creatures:

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The flesh of the peacock is most conducive to enhancing sight, hearing, intelligence, body-heat, youth, complexion, voice and life. It is strengthening, is effective in treating ''vata'' and promotes the growth of flesh tissues and semen. [63-64]

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The flesh of the peacock is most conducive to enhancing sight, hearing, intelligence, body-heat, youth, complexion, voice and life. It is strengthening, is effective in treating [[vata]] and promotes the growth of flesh tissues and semen. [63-64]

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The flesh of the swan is heavy, hot, unctuous, sweet, enhances voice, complexion, strength, production of semen, is nourishing, and is effective in treating ''vata''.

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The flesh of the swan is heavy, hot, unctuous, sweet, enhances voice, complexion, strength, production of semen, is nourishing, and is effective in treating [[vata]].

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The flesh of the rooster/fowl is unctuous, hot, aphrodisiac, and nourishing. It also helps strengthen the voice, is effective in treating ''vata'' and is sudorific (produces sweating) [66]

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The flesh of the rooster/fowl is unctuous, hot, aphrodisiac, and nourishing. It also helps strengthen the voice, is effective in treating [[vata]] and is sudorific (produces sweating) [66]

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The flesh of the partridge is heavy, hot, and sweet. The bird’s habitat is neither limited to marshy nor to ''jangala'' country. Partridge meat rapidly controls the three ~~''doshas''~~, especially ''vata''. [67]

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The flesh of the partridge is heavy, hot, and sweet. The bird’s habitat is neither limited to marshy nor to ''jangala'' country. Partridge meat rapidly controls the three [[dosha]], especially [[vata]]. [67]

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The flesh of the grey partridge is cold in potency, sweet and light and is recommended in ''pitta, kapha,'' blood and mild ''vata'' disorders. [68]

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The flesh of the grey partridge is cold in potency, sweet and light and is recommended in [[pitta]], [[kapha]], blood and mild [[vata]] disorders. [68]

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The flesh of the common-quail is astringent, sweet in taste, light, very effective in enhancing digestive fire, alleviates ~~''tridosha''~~, and is pungent on digestion. [69]

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The flesh of the common-quail is astringent, sweet in taste, light, very effective in enhancing digestive fire, alleviates tri[[dosha]], and is pungent on digestion. [69]

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The flesh of the iguana is sweet on digestion, astringent and pungent in taste, alleviates ''vata'' and ''pitta'' and is nourishing and strengthening. [70]

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The flesh of the iguana is sweet on digestion, astringent and pungent in taste, alleviates [[vata]] and [[pitta]] and is nourishing and strengthening. [70]

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The flesh of the pangolin is sweet and sour in taste and is said to be pungent on digestion. It alleviates the ~~''tridosha''~~ and is effective in treating cough and dyspepsia. [71]

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The flesh of the pangolin is sweet and sour in taste and is said to be pungent on digestion. It alleviates the tri[[dosha]] and is effective in treating cough and dyspepsia. [71]

The flesh of the domestic pigeon is astringent in taste, tender, cold in potency, is effective in treating ''raktapitta'' and is sweet (in digestion). [72]

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The flesh of the wild pigeon is slightly lighter than that of the birds mentioned above, is cold in potency, astringent, and reduces the secretion of urine. [73]

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The flesh of the green parakeet is astringent in taste and sour on digestion, dry in property and cold in potency. It is beneficial in curing the diseases such as consumption, cough and wasting. The flesh is astringent in action, light to digest and stimulates ''agni''. [74]

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The flesh of the green parakeet is astringent in taste and sour on digestion, dry in property and cold in potency. It is beneficial in curing the diseases such as consumption, cough and wasting. The flesh is astringent in action, light to digest and stimulates [[agni]]. [74]

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The flesh of the sparrow is sweet and unctuous, very effective in promoting strength and semen and alleviating ~~''tridosha''~~ especially ''vata''. [75]

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The flesh of the sparrow is sweet and unctuous, very effective in promoting strength and semen and alleviating tri[[dosha]] especially [[vata]]. [75]

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Rabbit meat is astringent in taste, limpid, dry, cold in potency, pungent on digestion, light and sweet. It is recommended in alleviating ''tridosha'' where ''vata'' is relatively mild. [76]

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Rabbit meat is astringent in taste, limpid, dry, cold in potency, pungent on digestion, light and sweet. It is recommended in alleviating ''tridosha'' where [[vata]] is relatively mild. [76]

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The flesh of the blackbuck is said to be sweet (in taste as well as on digestion), alleviates ~~''tridosha''~~, generally is wholesome, light, aggravates constipation and restricts urination, and is cold in potency. [77]

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The flesh of the blackbuck is said to be sweet (in taste as well as on digestion), alleviates tri[[dosha]], generally is wholesome, light, aggravates constipation and restricts urination, and is cold in potency. [77]

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The flesh of the hog promotes unctuousness, is nourishing, (is an) aphrodisiac, removes fatigue, alleviates ''vata'', strengthens, and is appetizing, sudorific and heavy. [78]

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The flesh of the hog promotes unctuousness, is nourishing, (is an) aphrodisiac, removes fatigue, alleviates [[vata]], strengthens, and is appetizing, sudorific and heavy. [78]

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The flesh of the cow is beneficial in curing disorders due to ''vata'', rhinitis, ''vishama jwara'' (fever with irregular pattern), dry cough, fatigue, excessive ''agni'', and atrophy of the flesh. [79]

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The flesh of the cow is beneficial in curing disorders due to [[vata]], rhinitis, ''vishama jwara'' (fever with irregular pattern), dry cough, fatigue, excessive [[agni]], and atrophy of the flesh. [79]

The flesh of the buffalo is unctuous, hot in potency, sweet, aphrodisiac, heavy to digest and nourishing. It also promotes firmness and corpulence, and sleep. [80]

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The flesh of the fish in general is heavy to digest, hot in potency, sweet in taste, strengthening, nourishing, is effective in treating ''vata'', unctuous, and an aphrodisiac. It however has many hazardous properties as well. [81]

+

The flesh of the fish in general is heavy to digest, hot in potency, sweet in taste, strengthening, nourishing, is effective in treating [[vata]], unctuous, and an aphrodisiac. It however has many hazardous properties as well. [81]

As ''rohita'' fish eats moss and doesn’t sleep at all, its flesh is appetizing, light to digest and greatly promotes strength. [82]

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The flesh of the tortoise is said to promote healthy complexion, strength, intelligence and memory, and is effective in treating consumption and ''vata''. It is an aphrodisiac, is beneficial to sight, and is wholesome. [83]

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The flesh of the tortoise is said to promote healthy complexion, strength, intelligence and memory, and is effective in treating consumption and [[vata]]. It is an aphrodisiac, is beneficial to sight, and is wholesome. [83]

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The flesh of the rhinoceros is said to be deliquescent, promotes strength and completion, and is effective in treating ''vata''. It is sweet, unctuous, nourishing, and restorative. [84]

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The flesh of the rhinoceros is said to be deliquescent, promotes strength and completion, and is effective in treating [[vata]]. It is sweet, unctuous, nourishing, and restorative. [84]

The eggs of the swan, the ''chakor'', the rooster, the peacock, and the sparrow are beneficial in oligo-spermia, cough, cardiac disorder and pulmonary lesions. They are sweet, non-irritant and immediately strengthening. [85-86]

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Now begins the class of vegetables. ''Patha'' (Cissampelos pareira Linn.), negro coffee (Cassia occidentalis Linn.), ''shatishaka'', and marsilea (or ''sunishannaka'') are considered as astringents and effective agents for alleviating three ~~''doshas''~~. ''Vastuka'' is also laxative. [88]

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Now begins the class of vegetables. ''Patha'' (Cissampelos pareira Linn.), negro coffee (Cassia occidentalis Linn.), ''shatishaka'', and marsilea (or ''sunishannaka'') are considered as astringents and effective agents for alleviating three [[dosha]]. ''Vastuka'' is also laxative. [88]

−

The black night shade (Solanum nigrum Linn.) alleviates the three ~~''doshas''~~, is an aphrodisiac, rejuvenates, is neither very hot nor cold in potency, is a laxative, and is effective in treating skin lesions. [89]

+

The black night shade (Solanum nigrum Linn.) alleviates the three [[dosha]], is an aphrodisiac, rejuvenates, is neither very hot nor cold in potency, is a laxative, and is effective in treating skin lesions. [89]

−

The ''rajakshavaka'' (asthma weed, or Euphorbia thymifolia Linn.) is effective in alleviating ~~''tridosha''~~, is light to digest, is an astringent and is specially recommended for patients suffering from assimilation disorders and piles. [90]

+

The ''rajakshavaka'' (asthma weed, or Euphorbia thymifolia Linn.) is effective in alleviating tri[[dosha]], is light to digest, is an astringent and is specially recommended for patients suffering from assimilation disorders and piles. [90]

−

The ''kalashaka'' (jute plant, (Corcorus capsularis Linn.)) is said to be pungent and appetizing, and is effective in treating the effect of poison and edema. The ''kalaya'' (chickling vetch) is said to be light, hot, dry, and promotes ''vata''. [91]

+

The ''kalashaka'' (jute plant, (Corcorus capsularis Linn.)) is said to be pungent and appetizing, and is effective in treating the effect of poison and edema. The ''kalaya'' (chickling vetch) is said to be light, hot, dry, and promotes [[vata]]. [91]

−

''Changeri'' (the yellow Wood-sorrel or Indian sorrel, or (Oxalis corniculata Linn.)) is hot in potency, is an appetizer and an astringent. It is recommended in ''kapha'' and ''vata'' disorders and is beneficial in assimilation-disorders and piles. [92]

+

''Changeri'' (the yellow Wood-sorrel or Indian sorrel, or (Oxalis corniculata Linn.)) is hot in potency, is an appetizer and is an astringent. It is recommended in [[kapha]] and [[vata]] disorders and is beneficial in assimilation disorders and piles. [92]

−

''Upodika'' (the Indian spinach, (Basella rubra Linn.)) is sweet (in taste and on digestion), unctuous, cold in potency, is a laxative, aggravates ''kapha'', and is effective in treating intoxication. [93]

+

''Upodika'' (the Indian spinach, (Basella rubra Linn.)) is sweet (in taste and on digestion), unctuous, cold in potency, is a laxative, aggravates [[kapha]], and is effective in treating intoxication. [93]

''Tanduliyaka'' (The prickly ''amaranth'', or (Amaranthus spinosus Linn.)) is dry, nullifies the effects of intoxication and poison and is beneficial in ''raktapitta''. It is sweet (in taste and on digestion) and is cold in potency. [94]

−

Indian pennywort (Centella asiatica Linn.), country willow (Calamus tenuis Roxb.), ''raj-patha'' ''/kuchela'', ''vanatiktaka'' (Mollugo spergula Linn.), sponge gourd (''karkotaka'', Momordica dioca Roxb), avalgujaka-bakuchi seeds (Psoralea corylifolia Linn.), patolam-pointed gourd (Trichosanthes dioica Roxb.) and ''shakuladani''- kurroa (Picrorhiza kurroa Royle ex Benth), the flowers of ''vasaka'' (Adhatoda vasika Nees), ''sharngeshtha'' (Dregia volubilis (Linn.f) Benth), ''kebuka'' (Ipomoea aquatica Forsk), hog’s weed (''kathillaka'', Boerhavia diffusa Linn.), wild tossa jute (''nadi shaka'', Corchorus olitarious Linn.), chickling vetch (''kalaya'', Lathyrus sativus Linn.), elephant’s foot (''gojihva'', Launaea asplenifolia Hook.f.), brinjal (''vartaka'', Solanum melongena Linn.) and dog mustard (''tilaparnika'', Cleome icosandra Linn.), carilla (''kaulakam'', Momordia charantia Linn.), ''karkasa'' (Momordica sp.), neem leaves (''nimbashakam'', Azadirachta indica A.Juss) and trailing rungia (''parpatakam'', Fumaria vaillantti Loisel): these are regulators of ''kapha'' and ''pitta'', bitter in taste, cold in potency and pungent on digestion. [95-97]

+

Indian pennywort (Centella asiatica Linn.), country willow (Calamus tenuis Roxb.), ''raj-patha'' ''/kuchela'', ''vanatiktaka'' (Mollugo spergula Linn.), sponge gourd (''karkotaka'', Momordica dioca Roxb), avalgujaka-bakuchi seeds (Psoralea corylifolia Linn.), patolam-pointed gourd (Trichosanthes dioica Roxb.) and ''shakuladani''- kurroa (Picrorhiza kurroa Royle ex Benth), the flowers of ''vasaka'' (Adhatoda vasika Nees), ''sharngeshtha'' (Dregia volubilis (Linn.f) Benth), ''kebuka'' (Ipomoea aquatica Forsk), hog’s weed (''kathillaka'', Boerhavia diffusa Linn.), wild tossa jute (''nadi shaka'', Corchorus olitarious Linn.), chickling vetch (''kalaya'', Lathyrus sativus Linn.), elephant’s foot (''gojihva'', Launaea asplenifolia Hook.f.), brinjal (''vartaka'', Solanum melongena Linn.) and dog mustard (''tilaparnika'', Cleome icosandra Linn.), carilla (''kaulakam'', Momordia charantia Linn.), ''karkasa'' (Momordica sp.), neem leaves (''nimbashakam'', Azadirachta indica A.Juss) and trailing rungia (''parpatakam'', Fumaria vaillantti Loisel): these are regulators of [[kapha]] and [[pitta]], bitter in taste, cold in potency and pungent on digestion. [95-97]

</div>

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The flowers of Bengal hemp- ''shana pushpa'' (Crotalaria juncea Linn), ''kovidara pushpa'' (Bauhinia purpurea Linn), ''karbudara pushpa''- white mountain ebony (Bauhinia variegata Linn.) and ''shalmali pushpa''- silk cotton (Salmalia malabarica (DC) Schott & Endl) are astringent and specially recommended in ''raktapitta''. [104]

−

The tender leaves of the ''nyagrodha''- banyan (Ficus benghalensis Linn), ''udumbara''- gular fig (Ficus racemosa Linn.), ''ashvattha''- holy fig (Ficus religiosa Linn.), ''plaksha''- yellow barked fig (Ficus lacor Buch-Ham) and ''padma''- lotus (Nelumbo nucifera Gaertn) etc. are astringent in taste, styptic, cold in potency and especially useful in diarrhea of the ''pitta'' type. [105]

+

The tender leaves of the ''nyagrodha''- banyan (Ficus benghalensis Linn), ''udumbara''- gular fig (Ficus racemosa Linn.), ''ashvattha''- holy fig (Ficus religiosa Linn.), ''plaksha''- yellow barked fig (Ficus lacor Buch-Ham) and ''padma''- lotus (Nelumbo nucifera Gaertn) etc. are astringent in taste, styptic, cold in potency and especially useful in diarrhea of the [[pitta]] type. [105]

−

''Vatsadani'', or ''guduchi'' (Tinospora cordifolia Willd Miers) pacify ''vata'' while ''gandira'' and ''chitraka''- white flowered leadwort (Plumbago zeylanica Linn.) pacify ''kapha''. ''Sheyasi''- elephant pepper (Pluchea lanceolata C.B. Clarke), ''bilvaparni'' (Limonia crenulata Roxb.) and ''bilvapatram- bael'' (Aegle marmelos (L.) Correa ex Roxb.) leaves pacify ''vata''. [106]

+

''Vatsadani'', or ''guduchi'' (Tinospora cordifolia Willd Miers) pacify [[vata]] while ''gandira'' and ''chitraka''- white flowered leadwort (Plumbago zeylanica Linn.) pacify [[kapha]]. ''Sheyasi''- elephant pepper (Pluchea lanceolata C.B. Clarke), ''bilvaparni'' (Limonia crenulata Roxb.) and ''bilvapatram- bael'' (Aegle marmelos (L.) Correa ex Roxb.) leaves pacify [[vata]]. [106]

−

''Bhandi''- (Albizia lebbeck (Linn.) Willd), ''shatavari shaka''- climbing asparagus (Asparagus racemosus Willd), ''bala''- heart-leaved sida (Sida cordifolia Linn.), ''jivanti shaka''-cork swallow wort (Leptadenia reticulata W.& A.) and ''parvanyah''- the leaves of scutch grass (Polygonum sp.), and ''parvapushpi'' (Polygonum sp.) are said to are effective in curing ''vata'' and ''pitta'' [107-108]

+

''Bhandi''- (Albizia lebbeck (Linn.) Willd), ''shatavari shaka''- climbing asparagus (Asparagus racemosus Willd), ''bala''- heart-leaved sida (Sida cordifolia Linn.), ''jivanti shaka''-cork swallow wort (Leptadenia reticulata W.& A.) and ''parvanyah''- the leaves of scutch grass (Polygonum sp.), and ''parvapushpi'' (Polygonum sp.) are said to are effective in curing [[vata]] and [[pitta]] [107-108]

−

''Tiktam Langali''- The glory lily (Gloriosa superba Linn.) and ''urubukayoh patrashakam''- red flowered castor oil plant (Ricinus communis Linn.) are light, laxative and bitter. ''Tila shaka''- (Sesamum indicum Linn.), ''vetasa''-goat willow (Salix caprea Linn.), and ''panchangulasyashakam''- castor oil plant (Ricinus sp.) are ''vata'' promoters, pungent, bitter, sour in taste, and stimulate the downward movement of bowels. ''Kusumbha''- the safflower (Carthamus tinctorius Linn.) vegetable is dry, acid, hot, is effective in treating ''kapha'' and promotes ''pitta''. [109]

+

''Tiktam Langali''- The glory lily (Gloriosa superba Linn.) and ''urubukayoh patrashakam''- red flowered castor oil plant (Ricinus communis Linn.) are light, laxative and bitter. ''Tila shaka''- (Sesamum indicum Linn.), ''vetasa''-goat willow (Salix caprea Linn.), and ''panchangulasyashakam''- castor oil plant (Ricinus sp.) are [[vata]] promoters, pungent, bitter, sour in taste, and stimulate the downward movement of bowels. ''Kusumbha''- the safflower (Carthamus tinctorius Linn.) vegetable is dry, acid, hot, is effective in treating [[kapha]] and promotes [[pitta]]. [109]

''Trapusha''- Common cucumber (Cucumis sativus Linn.) and ''ervaruka''- phut cucumber (Cucumis utilissimus Roxb.) are sweet, heavy, slow to digest, and cold in potency. The common cucumber is palatable, dry and a powerful diuretic. The phut cucumber, if fully ripe, allays burning, thirst, exhaustion and pain. [110]

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''Alabu''- the bottle-gourd (Lagenaria siceraria (Molina) Standl.) is a laxative, dry, cold in potency and heavy. [111]

−

''Chirbhata''- Sweet melon (Cucumis momordica Duth and Full) and phut cucumber are similar to ''alabu''- the bottle gourd (Lagenaria siceraria (Molina) Standl.) except that they are wholesome in loose motions. The ripe white gourd- ''kushmanda'' (Benincasa hispida (Thunb) Cogn.) is slightly alkaline, sour-sweet, light, reduces urination and defecation, and alleviates tri-''dosha''. [112-113]

+

''Chirbhata''- Sweet melon (Cucumis momordica Duth and Full) and phut cucumber are similar to ''alabu''- the bottle gourd (Lagenaria siceraria (Molina) Standl.) except that they are wholesome in loose motions. The ripe white gourd- ''kushmanda'' (Benincasa hispida (Thunb) Cogn.) is slightly alkaline, sour-sweet, light, reduces urination and defecation, and alleviates tri-[[dosha]]. [112-113]

</div>

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Dates (kharjura, Phoenix sylvestris Roxb.) and ''talashasya'' (kernel of palmyra palm) are effective in curing ''raktapitta'' and wasting. ''Taruta'' (Dioscorea belophylla voight), lotus filaments, lotus (Nelumbo nucifera Gaertn.) bulbs and fruits, ''kaunchadana'' / blue star water-lily (Nymphaea stellata Willd.), ''kasheruka''/ club-rush (Scirpus grossus Linn.f.), ''shringataka''/ Indian water chest-nut (Trapa natans Linn.Var. bispinosa Roxb.Makino), and ''ankolodya''/ Fox nut (Euryale ferox Salisb) are heavy, slow to digest, and cold in potency. [116]

−

The rhizomes of ''kumuda''/ night-flower lotus (Nymphaea stellata Willd.) and ''utpala''- blue water lily together with the flowers and fruits are said to be cold in potency, sweet, astringent. These tend to provoke ''kapha'' and ''vata''. [117]

+

The rhizomes of ''kumuda''/ night-flower lotus (Nymphaea stellata Willd.) and ''utpala''- blue water lily together with the flowers and fruits are said to be cold in potency, sweet, astringent. These tend to provoke [[kapha]] and [[vata]]. [117]

The seeds of sacred lotus (''paushakarabija'', or the seeds of Nelumbo nucifera Gaertn.) are said to be slightly astringent, slow to digest in the intestines, effective agents for curing ''raktapitta'', and sweet (in taste and post digestion). [118]

−

''Munjatakah'' (salep, Orchis latifolia Linn.) is said to be strengthening, cold in potency, heavy, unctuous, nourishing, is effective in treating ''vata'' and ''pitta'', sweet and highly aphrodisiac. [119]

+

''Munjatakah'' (salep, Orchis latifolia Linn.) is said to be strengthening, cold in potency, heavy, unctuous, nourishing, is effective in treating [[vata]] and [[pitta]], sweet and highly aphrodisiac. [119]

The bulb of ''vidarikanda'' (Indian kudju, pueraria tuberosa (wild)) is vitalizing, nourishing, aphrodisiac, voice-tonic, it is recommended in rejuvenation; strengthening, diuretic, sweet and cold in potency. [120]

−

''Amlikakanda'' (vitis pentaphylla Thunb.) is regarded as beneficial in assimilation disorder and piles, and is light, not very hot, is effective in treating cough and ''vata'', is an astringent and is recommended in chronic alcoholism. [121]

+

''Amlikakanda'' (vitis pentaphylla Thunb.) is regarded as beneficial in assimilation disorder and piles, and is light, not very hot, is effective in treating cough and [[vata]], is an astringent and is recommended in chronic alcoholism. [121]

−

The curry of mustard leaves/ ''sarshapashaka'' (Brassica campestris Linn. Var. Sarson Prain) vitiates all of the three ~~''doshas''~~ and suppresses urine and defecation. Similar are the properties of rosella which, in addition to these, is dry and acidic. Similar too are the properties of ''pindaluka''/ common yam (Dioscorea species). But, it is more palatable as it is a ''kanda'' (bulb). [122]

+

The curry of mustard leaves/ ''sarshapashaka'' (Brassica campestris Linn. Var. Sarson Prain) vitiates all of the three [[dosha]] and suppresses urine and defecation. Similar are the properties of rosella which, in addition to these, is dry and acidic. Similar too are the properties of ''pindaluka''/ common yam (Dioscorea species). But, it is more palatable as it is a ''kanda'' (bulb). [122]

−

Ingesting the ''sarpa'' mushroom is forbidden. The other varieties of edible mushrooms are cold in potency, cause rhinitis, and are sweet and heavy. Thus, ends the fourth section on vegetables including leaves, ~~bulb~~ and fruits [123-124]</div>

+

Ingesting the ''sarpa'' mushroom is forbidden. The other varieties of edible mushrooms are cold in potency, cause rhinitis, and are sweet and heavy. Thus, ends the fourth section on vegetables including leaves, bulbs and fruits [123-124]</div>

==== Class of fruits ====

Line 2,400: Line 2,413:

−

Now begins the section on fruits. The grape / ''mridvika'' (Vitis vinifera Linn.) quickly is effective in treating thirst, burning fever, dyspnea, ''raktapitta'', pectoral lesions, wasting disorders of ''vata'' and ''pitta'', mis-peristalsis, hoarseness of voice, chronic alcoholism, bitter taste in the mouth, and cough. It is nourishing, and aphrodisiac, sweet, unctuous and cold in potency. [125-126]

+

Now begins the section on fruits. The grape / ''mridvika'' (Vitis vinifera Linn.) quickly is effective in treating thirst, burning fever, dyspnea, ''raktapitta'', pectoral lesions, wasting disorders of [[vata]] and [[pitta]], mis-peristalsis, hoarseness of voice, chronic alcoholism, bitter taste in the mouth, and cough. It is nourishing, and aphrodisiac, sweet, unctuous and cold in potency. [125-126]

−

The date''/khajura'' (phoenix sylvestris Roxb.) is sweet, nourishing, aphrodisiac, heavy and cold in potency. It is beneficial in wasting, trauma, burning fever, and disorders of ''vata'' and ''pitta''. [127]

+

The date''/khajura'' (phoenix sylvestris Roxb.) is sweet, nourishing, aphrodisiac, heavy and cold in potency. It is beneficial in wasting, trauma, burning fever, and disorders of [[vata]] and [[pitta]]. [127]

−

Common fig (Ficus carica Linn.) is nourishing, heavy, delays digestion, and is cold in potency. Sweet ''falsah/ parushaka'' (Grewia asiatia Linn.), and ''mohwah/madhuka'' (Madhuca indica J.F. Gmel.) are recommended in disorders of ''vata'' and ''pitta''. [128]

+

Common fig (Ficus carica Linn.) is nourishing, heavy, delays digestion, and is cold in potency. Sweet ''falsah/ parushaka'' (Grewia asiatia Linn.), and ''mohwah/madhuka'' (Madhuca indica J.F. Gmel.) are recommended in disorders of [[vata]] and [[pitta]]. [128]

−

Indian hog plum (Spondias pinnata Linn.P) is sweet, nourishing, strengthening, nourishing, heavy, slight unctuous, increases ''kapha'', is cold in potency, aphrodisiac and delayed in digestion. [129]

+

Indian hog plum (Spondias pinnata Linn.P) is sweet, nourishing, strengthening, nourishing, heavy, slight unctuous, increases [[kapha]], is cold in potency, aphrodisiac and delayed in digestion. [129]

The ripe fruits of palmyra/''talashasyani'' (Borassus flaballifa Linn.) and coconut/''narikelaphala'' (Cocus nucifera Linn.) are nourishing, unctuous, cold in potency, strengthening and sweet. [130]

−

The showy dillenia fruit/bhavyam (Dillenia indica Linn.) is sweet, acid, astringent in taste, delayed in digestion, heavy and cold in potency. It increases ''pitta'' and ''kapha'' and is astringent and a mouth-cleanser. [131]

+

The showy dillenia fruit/bhavyam (Dillenia indica Linn.) is sweet, acid, astringent in taste, delayed in digestion, heavy and cold in potency. It increases [[pitta]] and [[kapha]] and is astringent and a mouth-cleanser. [131]

−

The sour ''falsah'', grape, small jujube, the peach, wild jujube and small jack provoke or aggravate ''pitta'' and ''kapha''. [132]

+

The sour ''falsah'', grape, small jujube, the peach, wild jujube and small jack provoke or aggravate [[pitta]] and [[kapha]]. [132]

Fully ripe peach''/aruka'' (Prunus persica Batsch.) is not very hot. It is heavy, sweetish, palatable, nourishing, quickly digested and not very unwholesome. [133]

−

Of the two varieties of ''paravata'' fruits (Garcinia cowa Roxb.), one is sweet and cold in potency, and the other is sour and hot. It is known to be heavy and is effective in treating anorexia while stimulating ''agni''. [134]

+

Of the two varieties of ''paravata'' fruits (Garcinia cowa Roxb.), one is sweet and cold in potency, and the other is sour and hot. It is known to be heavy and is effective in treating anorexia while stimulating [[agni]]. [134]

The fruit of white teak (Gmelina arborea Roxb.) / ''kashmaryaphalam'' (Gmelina arborea Roxb.) is said to be slightly different in quality from showy dillenia. Similarly, sour mulberry/ ''amlatuda'' (Morus alba Linn.) differs in quality slghtly from ''falsah''. [135]

−

The pear fruit/''tankam'' (Pyrus communis Linn.) is astringent and sweet in taste increases ''vata'' is heavy and cold in potency. The raw wood- apple/ ''kapittham'' (Feronia limonia (Linn.) Swingle adversely affects the voice, but neutralizes poison, is an astringent and increases ''vata''. [136]

+

The pear fruit/''tankam'' (Pyrus communis Linn.) is astringent and sweet in taste increases [[vata]] is heavy and cold in potency. The raw wood- apple/ ''kapittham'' (Feronia limonia (Linn.) Swingle adversely affects the voice, but neutralizes poison, is an astringent and increases [[vata]]. [136]

The ripe fruit of wood- apple being sweet, sour, astringent and fragrant, is relishing, is effective in treating discordance, acts as an antidote to poison, is an astringent and is heavy. [137]

−

The ripe bael fruit/''bilvam'' (Aegle marmelos (L.) Correa ex Roxb.) is difficult of digestion, aggravator of all ~~''doshas''~~ and foul flatus. The immature beal, fruit is unctuous, hot, acute, digestive stimulant and is effective in treating ''kapha'' and ''vata''. [138]

+

The ripe bael fruit/''bilvam'' (Aegle marmelos (L.) Correa ex Roxb.) is difficult of digestion, aggravator of all [[dosha]] and foul flatus. The immature beal, fruit is unctuous, hot, acute, digestive stimulant and is effective in treating [[kapha]] and [[vata]]. [138]

−

While the young fruits of ''amra''/ mango (Mangifera indica Linn.) causes ''raktapitta'' and unripe mango increases ''pitta'', the fully ripe mango subdues ''vata'' and increases flesh, semen and strength. [139]

+

While the young fruits of ''amra''/ mango (Mangifera indica Linn.) causes ''raktapitta'' and unripe mango increases [[pitta]], the fully ripe mango subdues [[vata]] and increases flesh, semen and strength. [139]

−

The ''jambul'' (Syzygium cuminii Linn.Skeel) fruit is generally astringent and sweet in taste, heavy delayed in digestion and cold in potency. It is effective in treating ''kapha'' and ''pitta'', is an astringent and greatly increases ''vata'' [140]

+

The ''jambul'' (Syzygium cuminii Linn.Skeel) fruit is generally astringent and sweet in taste, heavy, delayed in digestion and cold in potency. It is effective in treating [[kapha]] and [[pitta]], is an astringent and greatly increases [[vata]] [140]

−

The small jujube (Ziziphus maruitiana Lam.) is a sweet, unctuous, laxative and is effective in treating ''vata'' and ''pitta''. The dried small jujube (Ziziphus Sp.) is effective in treating ''kapha'' and ''vata'' and is not contraindicated in ''pitta''. [141]

+

The small jujube (Ziziphus maruitiana Lam.) is a sweet, unctuous, laxative and is effective in treating [[vata]] and [[pitta]]. The dried small jujube (Ziziphus Sp.) is effective in treating [[kapha]] and [[vata]] and is not contraindicated in [[pitta]]. [141]

−

The ''sinchitika'' (a type of ''Badara'') fruit is astringent, sweet in taste, cold in potency and astringent in action. The ginkgo fruit (Grewia hirsuta Vahl.), caper berry (Capparis decidua Edgew.), scarlet-fruited gourd/ ''bimbi phala'' (Coccinia indica W & A), ''todan'' (Grewia species) and fruits of ''dhaman /dhanvana'' (Grewia tiliaefolia Vahl.) are sweet, slightly astringent in taste, cold in potency and are effective in curing ''pitta'' and ''kapha''. The fully ripe Indian jackfruit/''panasa'' (Artocarpus integrifolia Linn.f.), banana/''Mocha'' (Musa paradisiaca Linn.) and fruits of Indian ape flower tree/''rajadana phala'' (Mimusops hexandra Roxb.) are sweet, slightly astringent, unctuous, cold in potency and heavy [141-143]

+

The ''sinchitika'' (a type of ''Badara'') fruit is astringent, sweet in taste, cold in potency and astringent in action. The ginkgo fruit (Grewia hirsuta Vahl.), caper berry (Capparis decidua Edgew.), scarlet-fruited gourd/ ''bimbi phala'' (Coccinia indica W & A), ''todan'' (Grewia species) and fruits of ''dhaman /dhanvana'' (Grewia tiliaefolia Vahl.) are sweet, slightly astringent in taste, cold in potency and are effective in curing [[pitta]] and [[kapha]]. The fully ripe Indian jackfruit/''panasa'' (Artocarpus integrifolia Linn.f.), banana/''Mocha'' (Musa paradisiaca Linn.) and fruits of Indian ape flower tree/''rajadana phala'' (Mimusops hexandra Roxb.) are sweet, slightly astringent, unctuous, cold in potency and heavy [141-143]

−

The ''lavanga-lata'' / ''lavali phala'' (Luvunga scandens (Roxb.)) fruit, being astringent, limpid and fragrant, is an appetizer, savoury, cordial and increases ''vata''. [144]

+

The ''lavanga-lata'' / ''lavali phala'' (Luvunga scandens (Roxb.)) fruit, being astringent, limpid and fragrant, is an appetizer, savoury, cordial and increases [[vata]]. [144]

''Kadamba''/Nipam (Mitragyna parviflora (Roxb.) Korth), Indian dill/''Shatahvakam'' (Anethum sowa Roxb. ex Flem), tooth brush tree/''Peelu'' (Salvadora persica Linn.), screw pine/ ''trinashunyam'' (Pandanus odoratissimus Linn.f.), governor’s plum/''vikankatam'' (Flacourtia ramonthchi L. Herit) and puneala plum/''pracinamalaka'' (Flacourtia jangomas (Lour.) Raeusch) are indeed dispellers of discordance and is effective in treating the effects of poison. [145]

−

The fruit of zachum oil plant/''aingudam'' (Balanites aegyptiaca (Linn.) Delile), is bitter-sweet in taste, unctuous, hot and is effective in treating ''kapha'' and ''vata''. The riber ebony fruit/''tindukam'' (Diospyros embryopteris Pers.) is effective in treating ''kapha'' and ''pitta,'' astringent, sweet and light. The emblic myrobalan/''amalaka'' (Emblica officinalis Gaertn.)is regarded as possessing all the taste except the salt. [146-147]

+

The fruit of zachum oil plant/''aingudam'' (Balanites aegyptiaca (Linn.) Delile), is bitter-sweet in taste, unctuous, hot and is effective in treating [[kapha]] and [[vata]]. The riber ebony fruit/''tindukam'' (Diospyros embryopteris Pers.) is effective in treating [[kapha]] and [[pitta]], astringent, sweet and light. The emblic myrobalan/''amalaka'' (Emblica officinalis Gaertn.)is regarded as possessing all the taste except the salt. [146-147]

−

The belliric myrobalan/''bibhitaka'' (Terminalia bellirica Roxb.)is dry, sweet, astringent, acid and an excellent is effective in treating ''kapha'' and ''pitta'' and dispels the disorders of body-fluid, blood, flesh and fat. [148]

+

The belliric myrobalan/''bibhitaka'' (Terminalia bellirica Roxb.)is dry, sweet, astringent, acid and an excellent is effective in treating [[kapha]] and [[pitta]] and dispels the disorders of body-fluid, blood, flesh and fat. [148]

−

The pomegranate/''dadima'' (Punica granatum Linn.) is effective in treating hoarseness of voice, hyper-secretion of mucus, and disorders of ''pitta'' and ''vata''. It is sweet, astringent and sour in taste, an appetizer, unctuous, hot, cordial and not antagonistic to ''kapha'' and ''pitta''. The pomegranate which is dry and acid aggravates ''pitta'' and ''vata'', the sweet one is effective in treating ''pitta''. So, the qualities of pomegranate are described first. [149-151]

+

The pomegranate/''dadima'' (Punica granatum Linn.) is effective in treating hoarseness of voice, hyper-secretion of mucus, and disorders of [[pitta]] and [[vata]]. It is sweet, astringent and sour in taste, an appetizer, unctuous, hot, cordial and not antagonistic to [[kapha]] and [[pitta]]. The pomegranate which is dry and acid aggravates [[pitta]] and [[vata]], the sweet one is effective in treating [[pitta]]. So, the qualities of pomegranate are described first. [149-151]

−

The kokum-butter fruit/''vrikshamlam'' (Garcinia indica Choisy) is an astringent, dry and hot and is good for ''vata'' and ''kapha'' disorders. The ripe tamarind/''amlika'' (Tamarindus indica Linn.) fruit is slightly different in quality. The ''amlavetasa'' (Hippophae rhamnoides sub sp. salicifolia) also possesses the same qualities and is a laxative. [152]

+

The kokum-butter fruit/''vrikshamlam'' (Garcinia indica Choisy) is an astringent, dry and hot and is good for [[vata]] and [[kapha]] disorders. The ripe tamarind/''amlika'' (Tamarindus indica Linn.) fruit is slightly different in quality. The amlavetasa (Hippophae rhamnoides sub sp. salicifolia) also possesses the same qualities and is a laxative. [152]

−

The filament of the citron flower/''matulunga'' (Citrus medica Linn.) is indicated in intestinal colic, anorexia, constipation, weak digestive fire, chronic alcoholism, hiccups, dyspnea, cough, vomiting, disorders of stools and in all diseases born of ''vata'' and ''kapha''. The filament of the citron is light but the rest of the parts are heavy. [153-154]

+

The filament of the citron flower/''matulunga'' (Citrus medica Linn.) is indicated in intestinal colic, anorexia, constipation, weak digestive fire, chronic alcoholism, hiccups, dyspnea, cough, vomiting, disorders of stools and in all diseases born of [[vata]] and [[kapha]]. The filament of the citron is light but the rest of the parts are heavy. [153-154]

−

The long zedoary/''karchuh'' (Curcuma zedoaria Rosc.) fruit, without the rind, is palatable, appetizing, cordial, fragrant, is effective in treating ''kapha'' and ''vata'' and is beneficial in cases of dyspnea, hiccup and piles. [155]

+

The long zedoary/''karchuh'' (Curcuma zedoaria Rosc.) fruit, without the rind, is palatable, appetizing, cordial, fragrant, is effective in treating [[kapha]] and [[vata]] and is beneficial in cases of dyspnea, hiccup and piles. [155]

−

The common orange fruit/''nagarangaphala'' (Citrus reticulata Blanco) is sweet, slightly sour, cordial, appetizer, difficult to digest, is effective in treating ''vata'' and is heavy to digest. [156]

+

The common orange fruit/''nagarangaphala'' (Citrus reticulata Blanco) is sweet, slightly sour, cordial, appetizer, difficult to digest, is effective in treating [[vata]] and is heavy to digest. [156]

−

The almond (Prunus amygdalus Batsch. Variety sativa (sweet)), green almond/ ''abhisuka'' (Pistacia vera Linn.), walnut/''akshota'' (Juglans regia Linn.), edible pine/''Mukulaka'' (Baliospermum montanum (Willd.) Muell-Arg), ''chilgoza'' pine/''nikochaka'' (Pinus gerardiana wallich.) , and apricot/''urumana''(Prunus armeniaca Linn.), are heavy to digest, hot in potency, unctuous, sweet, strengthening, are effective in curing ''vata'', nourishing, aphrodisiac and aggravate ''kapha'' and ''pitta''. Buchanan’s mango/''priyala'' (Buchanania lanzan Spreng) should be considered similar in action to the above except in the qualities of being hot. [157-158]

+

The almond (Prunus amygdalus Batsch. Variety sativa (sweet)), green almond/ ''abhisuka'' (Pistacia vera Linn.), walnut/''akshota'' (Juglans regia Linn.), edible pine/''Mukulaka'' (Baliospermum montanum (Willd.) Muell-Arg), ''chilgoza'' pine/''nikochaka'' (Pinus gerardiana wallich.) , and apricot/''urumana''(Prunus armeniaca Linn.), are heavy to digest, hot in potency, unctuous, sweet, strengthening, are effective in curing [[vata]], nourishing, aphrodisiac and aggravate [[kapha]] and [[pitta]]. Buchanan’s mango/''priyala'' (Buchanania lanzan Spreng) should be considered similar in action to the above except in the qualities of being hot. [157-158]

−

The sabestan plum / ''shleshmantakaphala'' (Cordia dichotoma Forst.f.) increases ''kapha'', is sweet, cold in potency and heavy. The alangy / ''ankotaphala'' (Alangium salviifolium (Linn. F.) Wang.) increases ''kapha'', is heavy, delayed in the intestines, and is effective in treating excessive heat. [159]

+

The sabestan plum / ''shleshmantakaphala'' (Cordia dichotoma Forst.f.) increases [[kapha]], is sweet, cold in potency and heavy. The alangy / ''ankotaphala'' (Alangium salviifolium (Linn. F.) Wang.) increases [[kapha]], is heavy, delayed in the intestines, and is effective in treating excessive heat. [159]

−

The ''shami'' fruit Prosopis spicigera Linn.) is heavy, hot, sweet, dry and depilatory, while the fruit of the Indian beech/''karanja'' (Pongamia pinnata Pierre) is moves slowly through the intestines and is not adverse to ''vata'' and ''kapha''. [160]

+

The ''shami'' fruit Prosopis spicigera Linn.) is heavy, hot, sweet, dry and depilatory, while the fruit of the Indian beech/''karanja'' (Pongamia pinnata Pierre) is moves slowly through the intestines and is not adverse to [[vata]] and [[kapha]]. [160]

The Indian hog-plum/''amrataka'' (Spondias pinnata (Linn.f) Kurz), lemon/''Dantashatha'' (Citrus limon (Linn.) Burm.f.), bengal currant/''karamardaka'' (Carissa spinarum Linn.), and common orange/''airavata'' (Citrus sinensis (Linn.) Osbeck) are sour and cause ''raktapitta''. [161]

−

The eggplant/aubergine/brinjal /''vartaku'' (Solanum melongena Linn.) is effective in treating ''vata'', is an appetizer, and is pungent and bitter. The Boxwood gardenia/''parpatakaphala'' (Gardenia latifolia Ait) fruit aggravates ''vata'' and is effective in treating ''kapha'' and ''pitta''. [162]

+

The eggplant/aubergine/brinjal /''vartaku'' (Solanum melongena Linn.) is effective in treating [[vata]], is an appetizer, and is pungent and bitter. The Boxwood gardenia/''parpatakaphala'' (Gardenia latifolia Ait) fruit aggravates [[vata]] and is effective in treating [[kapha]] and [[pitta]]. [162]

−

The ''akshiki'' fruit (Morinda tinctoria Roxb.), is effective in treating ''pitta'' and ''kapha'', is sour in taste and increases ''vata''. The fruits of the holy fig/''ashvattha'' (Ficus religiosa Linn.), country fig/''udumbaraphala'' (Ficus glomerata Roxb.), yellow barked fig/''plaksha''(Ficus lacor Buch- Ham) and banyan/ ''nyagrodhaphala''(Ficus benghalensis Linn.)are sweet, sour after digestion, is effective in treating ''pitta'' and ''kapha'', astringent, sweet and sour in taste, promotive of ''vata'' and heavy. [163-164]

+

The ''akshiki'' fruit (Morinda tinctoria Roxb.), is effective in treating [[pitta]] and [[kapha]], is sour in taste and increases [[vata]]. The fruits of the holy fig/''ashvattha'' (Ficus religiosa Linn.), country fig/''udumbaraphala'' (Ficus glomerata Roxb.), yellow barked fig/''plaksha''(Ficus lacor Buch- Ham) and banyan/ ''nyagrodhaphala''(Ficus benghalensis Linn.)are sweet, sour after digestion, is effective in treating [[pitta]] and [[kapha]], astringent, sweet and sour in taste, promotive of [[vata]] and heavy. [163-164]

The marking-nut/''bhallataka'' (Semecarpus anacardium Linn.f) is caustic like fire but the pulp of the fruit is sweet and cold in potency. Thus, is described the fifth section about fruits generally in use. [165]

Line 2,631: Line 2,644:

−

Now begins the section on greens. The green ginger/''adraka'' (Zingiber officinale Rosc.) is an appetizer, digestion-stimulant, aphrodisiac and its juice is prescribed in cases of obstruction due to ''vata'' and ''kapha''. [166]

+

Now begins the section on greens. The green ginger/''adraka'' (Zingiber officinale Rosc.) is an appetizer, digestion-stimulant, aphrodisiac and its juice is prescribed in cases of obstruction due to [[vata]] and [[kapha]]. [166]

−

The lemon/ ''jambira'' (Citrus limon (Linn.) Burm.F) is appetizer, digestive-stimulant, acute fragrant, mouth cleanser, is effective in treating ''kapha'' and ''vata'', vermicide and helps the digestion of food. [167]

+

The lemon/ ''jambira'' (Citrus limon (Linn.) Burm.F) is appetizer, digestive-stimulant, acute fragrant, mouth cleanser, is effective in treating [[kapha]] and [[vata]], vermicide and helps the digestion of food. [167]

−

The garden radish/''mulaka'' (Raphanus sativus Linn.) when tender allays vitiated ~~''doshas''~~, but when overgrown, provokes these ~~''doshas~~.'' When prepared with unctuous substances it alleviates ''vata''. And when dried, it alleviates ''kapha'' and ''vata''. [168]

+

The garden radish/''mulaka'' (Raphanus sativus Linn.) when tender allays vitiated [[dosha]], but when overgrown, provokes these [[dosha]]. When prepared with unctuous substances it alleviates [[vata]]. And when dried, it alleviates [[kapha]] and [[vata]]. [168]

−

The holy basil/''surasa'' (Ocimum sanctum Linn.) is effective in treating hiccups, cough, poison, dyspnea, pleural effusion, ''kapha'' and ''vata'', and eliminates fetor. It, however, aggravates ''pitta'' .[169]

+

The holy basil/''surasa'' (Ocimum sanctum Linn.) is effective in treating hiccups, cough, poison, dyspnea, pleural effusion, [[kapha]] and [[vata]], and eliminates fetor. It, however, aggravates [[pitta]] .[169]

−

Carum/''yavani'' (Trachyspermum ammi (Linn.) sprague), shrubby basil/''arjaka'' (Orthosiphon pallidus Royle), drumstick/''shigru''(Moringa oleifera Lam), small variety of radish /''shaleya'' (Raphanus sativus Linn.), and brown mustard/''mristaka'' (Brassica juncea (Linn.) Czern. & Coss) are cordial, palatable and excite the ''pitta''. [170]

+

Carum/''yavani'' (Trachyspermum ammi (Linn.) sprague), shrubby basil/''arjaka'' (Orthosiphon pallidus Royle), drumstick/''shigru''(Moringa oleifera Lam), small variety of radish /''shaleya'' (Raphanus sativus Linn.), and brown mustard/''mristaka'' (Brassica juncea (Linn.) Czern. & Coss) are cordial, palatable and excite the [[pitta]]. [170]

−

The ''gandira'' (Coleus barbatus Benth.), the hog fruit/''jalapippali'' (Lippia nodiflora Rich.), Indian toothache/''tumbaru'' (Zanthoxylum armatum DC),and green coriander/''sringaverika'' Coriandrum sativum Linn.)are acute, hot, pungent, dry and are effective in curing ''kapha'' and ''vata''. [171]

+

The ''gandira'' (Coleus barbatus Benth.), the hog fruit/''jalapippali'' (Lippia nodiflora Rich.), Indian toothache/''tumbaru'' (Zanthoxylum armatum DC),and green coriander/''sringaverika'' Coriandrum sativum Linn.)are acute, hot, pungent, dry and are effective in curing [[kapha]] and [[vata]]. [171]

−

The ginger grass/''bhustrina'' (Hyptis suaveolens (Linn.) Poit) is anaphrodisiac, pungent, dry, hot, and useful as a mouth cleanser. Celery seeds/''kharahva'' (Carum roxburghianum (D.C.) Benth. & Hk.f.) are effective in curing ''kapha'' and ''vata'' and painful urinary disorders. [172]

+

The ginger grass/''bhustrina'' (Hyptis suaveolens (Linn.) Poit) is anaphrodisiac, pungent, dry, hot, and useful as a mouth cleanser. Celery seeds/''kharahva'' (Carum roxburghianum (D.C.) Benth. & Hk.f.) are effective in curing [[kapha]] and [[vata]] and painful urinary disorders. [172]

Coriander/''dhanyaka'' (Coriandrum sativum Linn.), wild thyme/''ajagandha'' (Thymus serpyllum Linn.) and ''sumukha'' (Ocimum sp.) are appetizers, fragrant, not very pungent, and further aggravate morbid ''dosha'' conditions [173]

−

The leek/''grinjanaka'' (Allium ameloprasum Hook.f. non Linn.) is an astringent, acute and beneficial in ''vata'' and ''kapha'' disorders and in piles. This should be used in sudation therapy and as an article of diet by those who are not suffering from ''pitta''-discordance. [174]

+

The leek/''grinjanaka'' (Allium ameloprasum Hook.f. non Linn.) is an astringent, acute and beneficial in [[vata]] and [[kapha]] disorders and in piles. This should be used in sudation therapy and as an article of diet by those who are not suffering from [[pitta]]-discordance. [174]

−

The onion/''palandu'' (Allium cepa Linn) promotes ''kapha'' and is effective in treating ''vata'' but not of ''pitta''. It is a good adjuvant for food and is a strength-enhancer, heavy, aphrodisiac and appetizing. [175]

+

The onion/''palandu'' (Allium cepa Linn) promotes [[kapha]] and is effective in treating [[vata]] but not of [[pitta]]. It is a good adjuvant for food and is a strength-enhancer, heavy, aphrodisiac and appetizing. [175]

−

The garlic/''lashuna'' (Allium sativum Linn.) is effective in treating worms, dermatosis including leprosy, ''vata'' disorders and ''gulma''. It is unctuous, hot, aphrodisiac, pungent and heavy. [176]

+

The garlic/''lashuna'' (Allium sativum Linn.) is effective in treating worms, dermatosis including leprosy, [[vata]] disorders and ''gulma''. It is unctuous, hot, aphrodisiac, pungent and heavy. [176]

−

These in their dried condition and their fruits are effective in curing ''kapha'' and ''vata.'' Thus, ends the sixth section on greens. [177]

+

These in their dried condition and their fruits are effective in curing [[kapha]] and [[vata]]. Thus, ends the sixth section on greens. [177]

</div>

Line 2,898: Line 2,911:

−

''Sura'' wine is recommended in cases of emaciation, suppression of urine, assimilation-disorders, piles, deficiency of milk and blood, and is effective in treating ''vata''. [179]

+

''Sura'' wine is recommended in cases of emaciation, suppression of urine, assimilation-disorders, piles, deficiency of milk and blood, and is effective in treating [[vata]]. [179]

−

The ''madira'' wine is beneficial in hiccups, dyspnea, coryza, cough, scybalous stools, anorexia, vomiting, constipation and is effective in treating ''vata''. [180]

+

The ''madira'' wine is beneficial in hiccups, dyspnea, coryza, cough, scybalous stools, anorexia, vomiting, constipation and is effective in treating [[vata]]. [180]

−

The ''jagala'' wine is beneficial in colic, dysentery, abdominal distension/borborygmi, ''kapha, vata'' and piles. It is an astringent, dry in property, hot in potency, effective in treating edema and stimulates digestion. [181]

+

The ''jagala'' wine is beneficial in colic, dysentery, abdominal distension/borborygmi, [[kapha]],[[vata]] and piles. It is an astringent, dry in property, hot in potency, effective in treating edema and stimulates digestion. [181]

−

The ''arishta'' or medicated wine is effective in treating consumption, piles, assimilation-disorders, anemia, anorexia, fever and other diseases when these arise from ''kapha''. It is an effective appetizer. [182]

+

The ''arishta'' or medicated wine is effective in treating consumption, piles, assimilation-disorders, anemia, anorexia, fever and other diseases when these arise from [[kapha]]. It is an effective appetizer. [182]

Sugar wine is palatable and a mild intoxicant. It is fragrant, effective in treating painful urinary disorders, promotes digestion, improves complexion, and is also a cardiac tonic. [183]

−

The ''pakvarasa'' wine is an appetizer, beneficial in consumption, complexion, edema and piles, and is an effective medication for treating ''kapha''-disorders and disorders born of the overuse of unctuous articles. [184]

+

The ''pakvarasa'' wine is an appetizer, beneficial in consumption, complexion, edema and piles, and is an effective medication for treating [[kapha]]-disorders and disorders born of the overuse of unctuous articles. [184]

The ''shitarasika'' wine is a good appetizer, effective in treating constipation, and in improving/enhancing voice and complexion. It is also a ''lekhana'' (weight-loss medication) and is beneficial in treating edema, abdominal afflictions and piles. [185]

Line 2,914: Line 2,927:

''Gud'' (jaggery, or coarse, unrefined sugar) wine is a refreshing, nourishing drink that is also a very good appetizer. It is beneficial in treating wounds since it has antiseptic properties. [186]

−

The ''surasava'' wine is very strong (creating severe intoxication), effective in treating ''vata'' and palatable. The ''madhvasava'' is depletive and sharp and the ''maireya'' wine is sweet and heavy. [187]

+

The ''surasava'' wine is very strong (creating severe intoxication), effective in treating [[vata]] and palatable. The ''madhvasava'' is depletive and sharp and the ''maireya'' wine is sweet and heavy. [187]

Fire-flame bush/''dhatakyasava'' (Woodfordia fruticosa Kurz.) wine is mild, dry, and appetizing. Grape and sugar wines are similar but not as hot. [188]

−

The honey wine is a light, appetizing and strengthening drink. It does not provoke the ''pitta'', and is an effective tonic for treating constipation and ''kapha''. However, it slightly increases ''vata''. [189]

+

The honey wine is a light, appetizing and strengthening drink. It does not provoke the [[pitta]], and is an effective tonic for treating constipation and [[kapha]]. However, it slightly increases [[vata]]. [189]

−

''Suramanda'' wine (consumed undistilled/without filtering) made out of barley is dry, hot, increases ''vata'' and ''pitta'', is heavy and delays digestion and ''madhulika'' wine increases ''kapha dosha''. [190]

+

''Suramanda'' wine (consumed undistilled/without filtering) made out of barley is dry, hot, increases [[vata]] and [[pitta]], is heavy and delays digestion and ''madhulika'' wine increases [[kapha]] [[dosha]]. [190]

''Sauviraka'' and ''tushodaka'' wines are very effective appetizers and laxatives. These are also very beneficial in treating cardiac disorders, anemia and worms, assimilation-disorders and piles. [191]

−

The sour-congee wine, when topically applied, is effective in treating burning sensation and fever. In the form of potion, it is very effective in treating ''vata, kapha'' and constipation (it is a laxative and digestive stimulant). [192]

+

The sour-congee wine, when topically applied, is effective in treating burning sensation and fever. In the form of potion, it is very effective in treating [[vata]], [[kapha]] and constipation (it is a laxative and digestive stimulant). [192]

−

Fresh wine is generally heavy and aggravates the ~~''doshas''~~, while old wine clears the body channels and, digestive-stimulant. Wine is exhilarating, pleasant, strengthening and relieves fear, grief and fatigue. It gives courage, virility, mental exaltation, satisfaction, plumpness and vitality. If it is taken by virtuous men in proper manner, it acts like nectar. Thus, the seventh section concerning wines has been described. [193-195]</div>

+

Fresh wine is generally heavy and aggravates the [[dosha]], while old wine clears the body channels and, digestive-stimulant. Wine is exhilarating, pleasant, strengthening and relieves fear, grief and fatigue. It gives courage, virility, mental exaltation, satisfaction, plumpness and vitality. If it is taken by virtuous men in proper manner, it acts like nectar. Thus, the seventh section concerning wines has been described. [193-195]</div>

==== Class of water ====

Line 3,146: Line 3,159:

All water which is slightly astringent and sweet, subtle, clear, light, neither unctuous nor deliquescent is considered excellent. [202]

−

Rainwater that falls during the rainy (or monsoon) season in India, when fresh, is heavy, viscid, and sweet. The autumnal rain-water is mainly thin, light and not viscid. [203]

+

Rainwater that falls during the rainy (or monsoon) season in India, when fresh, is heavy, viscid, and sweet. The autumnal rain-water is mainly thin, light, and not viscid. [203]

−

Rainwater is recommended for use as a supplement or an ingredient for making food, electuaries (a lickable substance mixed with honey or another sweet substance) , and drinks for those who are delicate and habituated to eating very unctuous food.[204]

+

Rainwater is recommended for use as a supplement or an ingredient for making food, electuaries (a lickable substance mixed with honey or another sweet substance), and drinks for those who are delicate and habituated to eating very unctuous food.[204]

−

The late-autumnal water is unctuous, aphrodisiac, conducive to strength and heavy. The winter water is slightly lighter and alleviates ''kapha'' and ''vata''. [205]

+

The late-autumnal water is unctuous, aphrodisiac, conducive to strength, and heavy. The winter water is slightly lighter and alleviates [[kapha]] and [[vata]]. [205]

Spring water is to be considered to be an astringent, is sweet and dry. Summer water is not greasy (''anabhishyandi''). Thus, the properties of water according to each and every season have been studied by sages and described here. [206]

</div>

−

Unseasonal rains bring about ''dosha'' imbalance. There is no doubt regarding this. [207]

+

Unseasonal rains bring about [[dosha]] imbalance. There is no doubt regarding this. [207]

−

Kings, members of the royalty or privileged upbringing and people of delicate constitution should collect autumnal waters and use them mainly. [208]

+

Kings, members of the royalty or privileged upbringing, and people of the delicate constitution should collect autumnal waters and use them mainly. [208]

Line 3,214: Line 3,227:

The properties of river water from the mountains:

−

The water of rivers that originate from the Himalayas, whose flow is broken, agitated and obstructed by rocks, and on whose banks dwell Gods and Rishis is considered wholesome and holy. The water of the rivers originating from the Malaya mountains, which carry stones and sand in their course, is pure and is like nectar. [209-210]

+

The water of rivers that originate from the Himalayas, whose flow is broken, agitated, and obstructed by rocks, and on whose banks dwell Gods and Rishis is considered wholesome and holy. The water of the rivers originating from the Malaya mountains, which carry stones and sand in their course, is pure and is like nectar. [209-210]

The water of rivers flowing westward is considered wholesome and pure while that of the slow-flowing ones towards the eastern seas is generally heavy. [211]

−

The waters of rivers originating from the Pariyatra, Vindhya or Sahya mountains cause diseases of the head and the heart, dermatosis and elephantiasis. [212]

+

The waters of rivers originating from the Pariyatra, Vindhya, or Sahya mountains cause diseases of the head and the heart, dermatosis, and elephantiasis. [212]

</div>

Line 3,274: Line 3,287:

−

The waters of the rivers that flow during the rainy season and are polluted by earthworms, serpents, mice, excrement and aggravate all the three ~~doshas~~. [213]

+

The waters of the rivers that flow during the rainy season and are polluted by earthworms, serpents, mice, excrement and aggravate all the three [[dosha]]. [213]

The qualities of the waters of tanks, wells, ponds, springs, lakes and cascades should be classified according to their locations - in wetland, mountainous lands and arid land. [214]

Line 3,402: Line 3,415:

Now begins the section on cow’s milk and its products. Cow’s milk has ten properties viz. sweet, cold, soft, unctuous, dense, glossy, viscid, heavy, slow and clear. [217]

−

Possessing these qualities which are common with those of the vital essence (''ojas''), milk promotes vital essence. Milk is said to be foremost among vitalizers and rejuvenators of health. [218]

+

Possessing these qualities which are common with those of the vital essence ([[ojas]]), milk promotes vital essence. Milk is said to be foremost among vitalizers and rejuvenators of health. [218]

−

Buffalo’s milk is heavier and is colder in potency and more unctuous than the cow’s milk and is beneficial in insomnia and in reducing excess of ''agni'' (digestion and metabolism). [219]

+

Buffalo’s milk is heavier and is colder in potency and more unctuous than the cow’s milk and is beneficial in insomnia and in reducing excess of [[agni]](digestion and metabolism). [219]

−

Camel’s milk is slightly dry, hot, saltish, light and recommended in ''vata'' and ''kapha'' disorders, constipation, parasitic infection, edema, abdominal afflictions and piles. [220]

+

Camel’s milk is slightly dry, hot, saltish, light and recommended in [[vata]] and [[kapha]] disorders, constipation, parasitic infection, edema, abdominal afflictions and piles. [220]

−

The milk of the animals of uncloven hoof (equines, including horses, mares, etc) is strengthening, stabilizing, hot, slightly sour and saltish, dry, is effective in treating vata afflictions of the extremities, and is light. [221]

+

The milk of the animals of uncloven hoof (equines, including horses, mares, etc) is strengthening, stabilizing, hot, slightly sour and saltish, dry, is effective in treating [[vata]] afflictions of the extremities, and is light. [221]

Goat’s milk is an astringent, is sweet, cold in potency, light and is effective in treating ''raktapitta'' (bleeding disorders), diarrhea, wasting, cough and fever. [222]

−

Sheep’s milk causes hiccups, dyspnea, is hot and increases ''pitta'' and ''kapha''. Elephant’s milk is strengthening, heavy and an excellent stabilizer of the body. [223]

+

Sheep’s milk causes hiccups, dyspnea, is hot and increases [[pitta]] and [[kapha]]. Elephant’s milk is strengthening, heavy and an excellent stabilizer of the body. [223]

The human milk is vitalizing, nourishing and wholesome, increases suppleness, is useful as a nasal medication in ''raktapitta'' (bleeding disorders) and is also soothing to persons having pain in eyes. [224]

Line 3,460: Line 3,473:

−

Curd is an appetizer and an aphrodisiac. It increases unctuousness and strength, is sour on digestion, hot in potency, is effective in treating ''vata'' disorders and is auspicious and nourishing. It is recommended in rhinitis, diarrhea, cold, irregular fevers, anorexia, dysuria and emaciation. [225-226]

+

Curd is an appetizer and an aphrodisiac. It increases unctuousness and strength, is sour on digestion, hot in potency, is effective in treating [[vata]] disorders and is auspicious and nourishing. It is recommended in rhinitis, diarrhea, cold, irregular fevers, anorexia, dysuria and emaciation. [225-226]

−

Generally, curd is prohibited in autumn, summer and spring seasons. It is also unwholesome in ''raktapitta'' (bleeding disorders) and disorders of ''kapha''. [227]

+

Generally, curd is prohibited in autumn, summer and spring seasons. It is also unwholesome in ''raktapitta'' (bleeding disorders) and disorders of [[kapha]]. [227]

</div>

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</div></div>

−

Immature or partly formed curd aggravates all the three ~~''doshas''~~ and mature curd is effective in treating ''vata''. The cream of curds is seminiferous and the whey is considered effective in treating ''kapha'' and ''vata'' and cleaning the channels. [228]

+

Immature or partly formed curd aggravates all the three [[dosha]] and mature curd is effective in treating [[vata]]. The cream of curds is seminiferous and the whey is considered effective in treating [[kapha]] and [[vata]] and cleaning the channels. [228]

=====Benefits of butter-milk=====

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−

Ghee helps enhance memory, intelligence, ''agni'' (digestion and metabolism), ''shukra'' (semen), ~~''oja''~~ (vital essence), ''kapha'' and fat. It is considered effective in treating ''vata, pitta,'' toxic conditions, insanity, consumption, inauspiciousness and fever. It is considered the most unctuous of edible substances, cold in potency, ‘sweet’ (in taste as well as after digestion) and when prepared according to proper pharmaceutical methods, its potency is increased thousandfold and is efficacious in a thousand ways. Preserved ghee is effective in treating intoxication, epilepsy, fainting, consumption, insanity, toxic conditions, fever and pain in the vagina, ear and head. The ghee made of milks of goat, sheep and buffalo are considered to have qualities of the milks of the respective animals they are made of. [231-233]</div>

+

Ghee helps enhance memory, intelligence, [[agni]] (digestion and metabolism), [[shukra]] (semen), [[ojas]] (vital essence), [[kapha]] and fat. It is considered effective in treating [[vata]], [[pitta]], toxic conditions, insanity, consumption, inauspiciousness and fever. It is considered the most unctuous of edible substances, cold in potency, ‘sweet’ (in taste as well as after digestion) and when prepared according to proper pharmaceutical methods, its potency is increased thousandfold and is efficacious in a thousand ways. Preserved ghee is effective in treating intoxication, epilepsy, fainting, consumption, insanity, toxic conditions, fever and pain in the vagina, ear and head. The ghee made of milks of goat, sheep and buffalo are considered to have qualities of the milks of the respective animals they are made of. [231-233]</div>

=====Qualities of various milk products=====

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</div></div>

−

The early and late colostrums and various kinds of cream-cheese (''kilatha'') are beneficial to people having strong ''agni'' or those suffering from insomnia. These are heavy, nourishing, aphrodisiac, and are effective in treating ''vata''. [234-235]

+

The early and late colostrums and various kinds of cream-cheese (''kilatha'') are beneficial to people having strong [[agni]] or those suffering from insomnia. These are heavy, nourishing, aphrodisiac, and are effective in treating [[vata]]. [234-235]

The solid portion of curds is limpid, heavy, dry, and astringent. [236]

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−

Now described are sugarcane juices and derived products. Sugarcane juice should ideally be consumed right off the cane by chewing. Machine-pressed juice does not have the same quality and can be irritating. Sugarcane juice is an aphrodisiac, cold in potency, laxative, unctuous, nourishing, sweet and increases ''kapha''. The ''vamshaka'' variety of sugarcane is considered inferior to the white variety (''paundraka'') in the matter of coolness. [237]

+

Now described are sugarcane juices and derived products. Sugarcane juice should ideally be consumed right off the cane by chewing. Machine-pressed juice does not have the same quality and can be irritating. Sugarcane juice is an aphrodisiac, cold in potency, laxative, unctuous, nourishing, sweet, and increases [[kapha]]. The ''vamshaka'' variety of sugarcane is considered inferior to the white variety (''paundraka'') in the matter of coolness. [237]

</div>

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−

Treacle (~~gud~~, jaggery) greatly enhances marrow, blood, fat and flesh. However, it is prone to causing worms. Treacle made of juice of the sugar-cane boiled down to one fourth, one third or one half its original quantities is called coarse ~~gud~~ or immature ~~gud~~. The greater the condensation, the heavier the ~~gud~~. Conversely, purified ~~gud~~ is that which has very little impurity. [238-239]

+

Treacle (guda, jaggery) greatly enhances marrow, blood, fat and flesh. However, it is prone to causing worms. Treacle made of juice of the sugar-cane boiled down to one fourth, one third or one half its original quantities is called coarse guda or immature guda. The greater the condensation, the heavier the guda. Conversely, purified guda is that which has very little impurity. [238-239]

Further purification turns it into matsyandika/ curd sugar. Sugar-candy/khanda and crystal-sugar/sharkara are considered extremely pure. According to its degree of purity its cooling quality is increased. [240]

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</div></div>

−

Honey aggravates vata, is heavy to digest, cold in potency, is effective in treating raktapitta and kapha disorders and is viscid, dry, astringent and sweet. [245]

+

Honey aggravates [[vata]], is heavy to digest, cold in potency, is effective in treating raktapitta and [[kapha]] disorders and is viscid, dry, astringent and sweet. [245]

Heated or warm honey can be fatal. It can kill if given in conditions arouse due to excess heat owing to its poisonous effect during the process of accumulation. Being heavy, dry, astringent and cold in potency, it is also wholesome in small doses. [246]

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There is no disease more difficult to treat than honey-induced ama disorder. The severity of treatment itself can kill the patient as quickly as poison. [247]

+

In chyme disorders (ama), treatment with drugs of hot potency is indicated. However, hot things are contra-indicated in the ama-disorder induced by honey. Hence honey-induced ama-disorder is a serious condition causing death as immediately as poison. [248]</div>

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−

Now begins the section on cooked foods. Thin gruel removes hunger, thirst, weariness, weakness, stomach disorder and fever. It causes perspiration, stimulates agni and regulates the course of flatus and feces. [250]

+

Now begins the section on cooked foods. Thin gruel removes hunger, thirst, weariness, weakness, stomach disorder and fever. It causes perspiration, stimulates [[agni]] and regulates the course of flatus and feces. [250]

−

Thick gruel (vilepi) is nourishing, astringent, and is light. Gruel-water (manda) kindles agni and regulates the downward course of vata. It softens the channels and causes perspiration. It sustains life on account of its ability to stimulate agni and lightness especially in those who have undergone reduction (~~laghana~~) therapies, purificatory procedures, and in those who have developed thirst after any unctuous dose has been digested. [251-252]

+

Thick gruel (vilepi) is nourishing, astringent, and is light. Gruel-water (manda) kindles [[agni]] and regulates the downward course of [[vata]]. It softens the channels and causes perspiration. It sustains life on account of its ability to stimulate [[agni]] and lightness especially in those who have undergone reduction ([[langhana]]) therapies, purificatory procedures, and in those who have developed thirst after any unctuous dose has been digested. [251-252]

The thin gruel of roasted paddy removes fatigue particularly in people ailing with weakened voice. [253]

−

The gruel water of roasted cornflour alleviates thirst and diarrhea, maintains normalcy of tissue elements, is generally considered beneficial to health and even auspicious, stimulates agni and is effective in treating burning sensation as well as fainting. The gruel water of fried corn, well-seasoned, must be given to people suffering from weak and irregular agni, to children, the aged, women and to persons of delicate health. [254-255]

+

The gruel water of roasted cornflour alleviates thirst and diarrhea, maintains normalcy of tissue elements, is generally considered beneficial to health and even auspicious, stimulates [[agni]] and is effective in treating burning sensation as well as fainting. The gruel water of fried corn, well-seasoned, must be given to people suffering from weak and irregular [[agni]], to children, the aged, women and to persons of delicate health. [254-255]

If it is mixed with long pepper (Piper longum Linn.) and dried ginger (Zingiber officinale Rosc.), boiled with corn and sour pomegranates, gruel water of roasted corn flour allays hunger and thirst, is nourishing and removes the residual morbidity in those who have undergone purificatory procedures. The roasted corn-flour is an astringent, is sweet in taste, is cold in potency, and is light. [256]

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−

Rice that is well cleansed, squeezed out, steam-softened and warm makes light food. In toxic conditions and kapha disorders, fried rice is indicated. Cooked rice if uncleansed, with the boiled water not pressed out, not properly softened and eaten cold is heavy to digest. [257-258]

+

Rice that is well cleansed, squeezed out, steam-softened and warm makes light food. In toxic conditions and [[kapha]] disorders, fried rice is indicated. Cooked rice if uncleansed, with the boiled water not pressed out, not properly softened and eaten cold is heavy to digest. [257-258]

Rice prepared with flesh, vegetables, fat oil, ghee, marrow or fruit is strengthening, nourishing, cordial, and heavy. Likewise, rice cooked together with black gram, tila, milk and green gram. [259]

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</div></div>

−

Kulmasha (a variety of pea) is heavy to digest, dry, vata provoking and loosens the stools. [260]

+

Kulmasha (a variety of pea) is heavy to digest, dry, [[vata]] provoking and loosens the stools. [260]

As regards steamed dishes made out of pulses, wheat and barley, the physician should determine their qualities of heaviness and lightness in accordance with the substances used. [261]

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</div></div>

−

Roasted ~~corn~~ flour is dry, aggravates vata, increases fecal matter and regulates peristalsis. When taken, it immediately nourishes and strengthens the person. [263]

+

Roasted flour is dry, aggravates [[vata]], increases fecal matter and regulates peristalsis. When taken, it immediately nourishes and strengthens the person. [263]

The flour of roasted shali rice is sweet, light, cold in potency, astringent, and is effective in treating raktapitta, thirst, vomiting and fever. [264]

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−

Apupa (pancake of barley) is effective in treating coryza, cough, urinary disorders and throat spasm while fried barley also causes udavarta (a disease due to vitiation of vata owing to suppression of urges). [265]

+

Apupa (pancake of barley) is effective in treating coryza, cough, urinary disorders and throat spasm while fried barley also causes udavarta (a disease due to vitiation of [[vata]] owing to suppression of urges). [265]

−

The barley preparation known as dhana is generally considered a revulsant. It is nourishing because of its dryness and difficult to digest owing to its delaying tendency in the intestines. [266]

+

The barley preparation known as dhana is generally considered a revulsant. It is nourishing because of its dryness and is difficult to digest owing to its delaying tendency in the intestines. [266]

Virudha-dhana (germinated barley), shashkuli, madhukrodas with pindakas, pupa, pupalika (kind of seet cake fried in ghee or oil), and other preparations of flour are extremely heavy. [267]

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</div></div>

−

Preparations of pulses aggravate vata, and are dry and cold in potency. They must be taken in small quantities with pungent, unctuous and saltish substances. [274]

+

Preparations of pulses aggravate [[vata]], and are dry and cold in potency. They must be taken in small quantities with pungent, unctuous and saltish substances. [274]

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Vimardaka (Cassia tora) prepared with ripe, unripe, softened and roasted substances is heavy, cordial, aphrodisiac and well-suited to physically strong individuals. [277]

−

The preparation called rasala (curds or puddings mixed sugar and spices) is nourishing, aphrodisiac, unctuous, strengthening and an appetizer. Curds taken with ~~gud~~ enhances unctuousness, is nourishing, cordial and is effective in treating vata. [278]

+

The preparation called rasala (curds or puddings mixed sugar and spices) is nourishing, aphrodisiac, unctuous, strengthening and an appetizer. Curds taken with guda enhances unctuousness, is nourishing, cordial and is effective in treating [[vata]]. [278]

</div>

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−

The shukta beverage (sour liquor or gruel) aggravates raktapitta and kapha, and regulates vata. One should know the properties of the bulbs, roots and fruits etc. fermented in this beverage to have the same qualities. [284]

+

The shukta beverage (sour liquor or gruel) aggravates raktapitta and [[kapha]], and regulates [[vata]]. One should know the properties of the bulbs, roots and fruits etc. fermented in this beverage to have the same qualities. [284]

Shindaki (a sour, fermented preparation) and other fermented articles that turn sour owing to long periods of preservation are appetizing and light. The physician should know this section on cooked foods. [285]

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−

Til (Sesamum indicum Linn.) oil is an astringent in after-taste, mildly sweet, hot, and diffusive that aggravates pitta and causes constipation and oliguria. It does not increase kapha. It is the best among pacifiers of vata, enhances strength, is good for the skin and increases intelligence and agni. Til oil is considered a very effective vehicle for administering various drugs [286-287]

+

Til (Sesamum indicum Linn.) oil is an astringent in after-taste, mildly sweet, hot, and diffusive that aggravates pitta and causes constipation and oliguria. It does not increase [[kapha]]. It is the best among pacifiers of [[vata]], enhances strength, is good for the skin and increases intelligence and [[agni]]. Til oil is considered a very effective vehicle for administering various drugs [286-287]

The medicinal properties of the Til oil have also been mentioned in the vedic scriptures - using the oil, the legendary daitya (demon) kings overcame aging, diseases, and fatigue, while gaining great strength in their battles with the Devas (Gods).[288]

−

Castor oil (Ricinus communis Linn.) is sweet, heavy, and kapha-aggravating. It is highly effective in treating vata, rakta gulma, heart-diseases and chronic fever. [289]

+

Castor oil (Ricinus communis Linn.) is sweet, heavy, and [[kapha]]-aggravating. It is highly effective in treating [[vata]], rakta gulma, heart-diseases and chronic fever. [289]

−

The white rape-seed (Brassica campestris Linn. Var. Sarson Prain) is pungent, hot, vitiates blood and pitta, and depletes kapha and semen. It is also very effective in treating vata-disorders, pruritus and urticaria. [290]

+

The white rape-seed (Brassica campestris Linn. Var. Sarson Prain) is pungent, hot, vitiates blood and [[pitta]], and depletes [[kapha]] and semen. It is also very effective in treating [[vata]]-disorders, pruritus and urticaria. [290]

−

The oil of Buchanan’s mango (priyala, Buchanans mango /Buchanania lanzan Spreng) is sweet, heavy and kapha-aggravating. It is beneficial in vata-pitta combination diseases as it is not very hot in potency. [291]

+

The oil of Buchanan’s mango (priyala, Buchanans mango /Buchanania lanzan Spreng) is sweet, heavy and [[kapha]]-aggravating. It is beneficial in [[vata]]-[[pitta]] combination diseases as it is not very hot in potency. [291]

−

The linseed (Linum usitatissimum Linn.) oil is sweet, sour and pungent (after digestion), and hot in potency. It is beneficial in vata but aggravates rakta & pitta. [292]

+

The linseed (Linum usitatissimum Linn.) oil is sweet, sour and pungent (after digestion), and hot in potency. It is beneficial in [[vata]] but aggravates [[rakta]] & [[pitta]]. [292]

−

The safflower (Carthamus tinctorius Linn.) oil is hot, pungent after digestion, and heavy. It is excessively irritant and provokes all ~~doshas~~. [293]

+

The safflower (Carthamus tinctorius Linn.) oil is hot, pungent after digestion, and heavy. It is excessively irritant and provokes all [[dosha]]. [293]

The qualities of other oils used in food but derived from fruits are not mentioned here. These are known by the qualities of the fruits themselves. [294]

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−

Ginger (Zingiber officinale Rosc.) is slightly unctuous, stimulates digestion, aphrodisiac, hot, effective in treating vata and kapha, and sweet after digestion. [296]

+

Ginger (Zingiber officinale Rosc.) is slightly unctuous, stimulates digestion, aphrodisiac, hot, effective in treating [[vata]] and [[kapha]], and sweet after digestion. [296]

−

Green long pepper (Piper longum Linn.) increases kapha, is sweet, heavy and unctuous. Dried pepper alleviates kapha and vata, is pungent and hot, and is considered an aphrodisiac. [297]

+

Green long pepper (Piper longum Linn.) increases [[kapha]], is sweet, heavy and unctuous. Dried pepper alleviates [[kapha]] and [[vata]], is pungent and hot, and is considered an aphrodisiac. [297]

−

Black pepper (Piper nigrum Linn.) is not very hot, is anaphrodisiac, light, appetizing and is depletive and desiccatingt. It is is effective in treating kapha and vata. [298]

+

Black pepper (Piper nigrum Linn.) is not very hot, is anaphrodisiac, light, appetizing and is depletive and desiccatingt. It is is effective in treating [[kapha]] and [[vata]]. [298]

−

Asafoetida (Ferula narthex Boiss.) is regarded to be effective in treating vata, kapha and obstipation. It is pungent, hot, appetizing, light, and alleviates colicky pain. [299]

+

Asafoetida (Ferula narthex Boiss.) is regarded to be effective in treating [[vata]], [[kapha]] and obstipation. It is pungent, hot, appetizing, light, and alleviates colicky pain. [299]

−

Rock salt is considered the best of salts - it is an appetizer and an aphrodisiac. It also improves eye-sight and is a non-irritant. It is effective in treating dosha imbalances and is slightly sweet. [300]

+

Rock salt is considered the best of salts - it is an appetizer and an aphrodisiac. It also improves eye-sight and is a non-irritant. It is effective in treating [[dosha]] imbalances and is slightly sweet. [300]

The sanchal salt is subtle, hot, light, fragrant, relishing, removes obstruction, cordial [palatable] and clears belching. [301]

−

Bida salt being sharp, hot, and diffusive, stimulates digestion, is effective in treating colicky pain and regulates the upward and downward courses of vata. [302]

+

Bida salt being sharp, hot, and diffusive, stimulates digestion, is effective in treating colicky pain and regulates the upward and downward courses of [[vata]]. [302]

The efflorescent (audbhida) salt is slightly bitter, pungent, slightly alkaline, sharp and liquefacient. kalabag rock-salt has no smell. Its qualities are similar to those of sanchal salt. [303]

−

The sea-salt is slightly sweet while the earth-salt is slightly bitter and pungent. All salts are appetizing, digestive, laxative and are effective in treating vata. [304]

+

The sea-salt is slightly sweet while the earth-salt is slightly bitter and pungent. All salts are appetizing, digestive, laxative and are effective in treating [[vata]]. [304]

</div>

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</div></div>

−

Yavakshara (barley alkali) is effective in treating diseases of the heart, anaemia, assimilation disorders, spleenic disorders, constipation, throat-spasm, cough of the kapha type and piles. [305]

+

Yavakshara (barley alkali) is effective in treating diseases of the heart, anaemia, assimilation disorders, spleenic disorders, constipation, throat-spasm, cough of the [[kapha]] type and piles. [305]

All alkalis are like fiery, sharp, hot, light, dry, liquefacient, digestive, corrosive, caustic, stimulates digestion and destructive of tissues. [306]

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</div></div>

−

Celery seeds (''karavi'', Carum bulbocastanum W.Koch.), black cumin (''kunchika'', Nigella sativa Linn.), cumin (''ajaji'', Cuminum cyminum Linn.), bishops weed (''yavani'', Trachyspermum ammi Linn.), coriander (''dhanyaka'', Coriandrum sativum) and Indian tooth-ache (''tumburu'', Zanthoxylum armatum DC) are appetizing, stimulate digestion, alleviate ''vata'' and ''kapha'', and remove foul odour.[307]

+

Celery seeds (''karavi'', Carum bulbocastanum W.Koch.), black cumin (''kunchika'', Nigella sativa Linn.), cumin (''ajaji'', Cuminum cyminum Linn.), bishops weed (''yavani'', Trachyspermum ammi Linn.), coriander (''dhanyaka'', Coriandrum sativum) and Indian tooth-ache tree (''tumburu'', Zanthoxylum armatum DC) are appetizing, stimulate digestion, alleviate [[vata]] and [[kapha]], and remove foul odour.[307]

<poem>

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The rules regarding greens are the same as vegetables, except in the mode of preparation. As regards wine, water and milk etc. these have been described in their respective actions. [318]

−

=== Anupana (beverages after food) ====

+

=== Anupana (beverages after food) ===

==== General guidelines for beverages after food ====

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</div></div>

−

That drink which is opposite in quality to that of the food taken is the proper corrigent (agent that neutralizes the undesirable-effects of a particular medication or diet). Whatever drink is not deleterious to ~~doshas~~ and ~~dhatus~~ is to be considered the right post-prandial drink. [319]

+

That drink which is opposite in quality to that of the food taken is the proper corrigent (agent that neutralizes the undesirable-effects of a particular medication or diet). Whatever drink is not deleterious to [[dosha]] and [[dhatu]] is to be considered the right post-prandial drink. [319]

One should take as his post-prandial drink that which is wholesome and fit to consume based on thorough examination of kinds of water and (eighty-four kinds of) wines described previously. [320]

−

Unctuous and hot drinks in conditions of ''vata'', sweet and cooling ones in those of ''pitta'', dry and hot ones in ''kapha'', and meat juices in wasting are considered to be the best. [321]

+

Unctuous and hot drinks in conditions of [[vata]], sweet and cooling ones in those of [[pitta]], dry and hot ones in [[kapha]], and meat juices in wasting are considered to be the best. [321]

For those fatigued by fasting, travel, lecturing, company of women, or exposure to wind, sun and exertion, milk as a post-prandial drink is considered as wholesome as nectar. [322]

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''Sura'' wine is recommended as a post-prandial drink for nourishing the emaciated. Combination of honey and water is recommended as a post-prandial drink for reducing the corpulent. [323]

−

For those suffering from weak ''agni'' and insomnia as a result of torpor, grief, fear and fatigue and those accustomed to wine and meat, wine is prescribed as a post-prandial drink. [324]

+

For those suffering from weak [[agni]] and insomnia as a result of torpor, grief, fear and fatigue and those accustomed to wine and meat, wine is prescribed as a post-prandial drink. [324]

==== Benefits of ''anupana'' (vehicle) ====

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Heavy articles should be consumed in small measures and light ones in large quantities. [340]

−

Food articles should thus be consumed in proper measure and the proper measure should be in accordance with the strength of the individual’s ''agni''. [341]

+

Food articles should thus be consumed in proper measure and the proper measure should be in accordance with the strength of the individual’s [[agni]]. [341]

<poem>

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</div></div>

−

Strength, health, longevity and vital breath are dependent on the state of ''agni'' that burns when fed by the fuel of food and drink or dwindles when deprived of them. [342]

+

Strength, health, longevity and vital breath are dependent on the state of [[agni]] that burns when fed by the fuel of food and drink or dwindles when deprived of them. [342]

<poem>

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</div></div>

−

For those whose ''agni'' is strong, are accustomed to tough-to-digest food articles, are accustomed to hard labor and have a large capacity for consumption and digestion of food, the consideration of heavy and light food is not necessary. [344]

+

For those whose [[agni]] is strong, are accustomed to tough-to-digest food articles, are accustomed to hard labor and have a large capacity for consumption and digestion of food, the consideration of heavy and light food is not necessary. [344]

<poem>

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</div></div>

−

A person with discipline and self-control should always feed his ''agni'' with the fuel of wholesome food and drink and stay mindful of the consideration of measure and time. [345]

+

A person with discipline and self-control should always feed his [[agni]] with the fuel of wholesome food and drink and stay mindful of the consideration of measure and time. [345]

−

The man whose ''agni'' is well tended, who feeds it duly with wholesome diet, who does daily meditation, charity and the pursuit of spiritual salvation, and who takes food and drinks that are wholesome to him, will not fall to approaching diseases except for special reasons. [346-347]

+

The man whose [[agni]] is well tended, who feeds it duly with wholesome diet, who does daily meditation, charity and the pursuit of spiritual salvation, and who takes food and drinks that are wholesome to him, will not fall to approaching diseases except for special reasons. [346-347]

<poem>

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</div></div>

−

In summary, the characteristics of food and drinks, twelve classifications of articles of diet (along ~~with~~ with the foremost of them), post-prandial drinks with their characteristics and the statement in brief regarding heaviness and lightness of the articles of diet- all these have been described in this chapter on diet and dietetics. [351-352]

+

In summary, the characteristics of food and drinks, twelve classifications of articles of diet (along with the foremost of them), post-prandial drinks with their characteristics and the statement in brief regarding heaviness and lightness of the articles of diet- all these have been described in this chapter on diet and dietetics. [351-352]

Thus, in the Section on General Principles in the treatise compiled by Agnivesha and revised by Charak, the twenty-seventh chapter entitled ‘The Regimen of food and beverages” stands completed.

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#Aged cereals and pulses (about a year old) are recommended for consumption. The old grain is generally dry and light and the new generally heavy.

#Grains that get cooked quicker are considered lighter to digest than the others. The decorticated and slightly roasted pulse is digested easily.

−

#The drink which is opposite in quality to that of the food taken is the proper corrigent (a substance added to a medicine to modify its action or counteract a disagreeable effect). Whatever drink is not deleterious to ~~''doshas''~~ and ~~''dhatus''~~ is to be considered the right post-prandial drink.

+

#The drink which is opposite in quality to that of the food taken is the proper corrigent (a substance added to a medicine to modify its action or counteract a disagreeable effect). Whatever drink is not deleterious to [[dosha]] and [[dhatu]] is to be considered the right post-prandial drink.

#One should take as his post-prandial drink that which is wholesome and fit to consume based on its thorough examination.

−

#Unctuous and hot drinks in conditions of ''vata'', sweet and cooling ones in those of ''pitta'', dry and hot ones in ''kapha'', and meat juices in wasting are considered to be the best.

+

#Unctuous and hot drinks in conditions of [[vata]], sweet and cooling ones in those of [[pitta]], dry and hot ones in [[kapha]], and meat juices in wasting are considered to be the best.

−

#The digestion depends upon inherent property of the food article as well as its interaction with the ''agni'' (body’s digestive capacity).

+

#The digestion depends upon inherent property of the food article as well as its interaction with the [[agni]] (body’s digestive capacity).

−

#Qualities and effects of food are altered after processing, its vehicle and interaction with body.

+

#Qualities and effects of food are altered after processing, its vehicle and interaction with body.

== Vidhi Vimarsha (Applied Inferences) ==

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=== Role of diet in health and disease ===

−

For over 4000 years, the [[Charak Samhita]] and its predecessor, the Agnivesha Tantra have provided a wealth of knowledge on managing life, not just health and disease management. Sages and practitioners passed on this distilled knowledge by word-to-mouth for centuries. Over the course of this period, the environment around us has changed significantly – affecting us and the living beings around us. Habitats have changed rendering some creatures extinct or endangered, while others have adapted themselves or evolved. Further, social traditions have dictated changes to our dietary habits. However, the fundamental principles governing food, in general, remain the same, e.g., the role of factors responsible for digestion ([[agni]]) , fundamental constitution ([[Prakriti]]), taste (rasa), properties (guna), potency (veerya), effects after metabolism (vipaka) and specific effect (prabhava) of various foods. These fundamental principles can be applied today for healthy living. Newer articles of food like paddy(dhanya), vegetables(shaka), greens(harita), meat(mamsa), fruits(phala) and cooked food or drinks(kritanna) can be characterized and used by an experienced Ayurvedic physician. It is a herculean job to describe all the foods available all over the world and describe their characteristics. However a humble attempt ~~have~~ been made to ~~enter the~~ newer articles as per Ayurvedic perspective based on the fundamental principles described in this chapter.

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For over 4000 years, the [[Charak Samhita]] and its predecessor, the Agnivesha Tantra have provided a wealth of knowledge on managing life, not just health and disease management. Sages and practitioners passed on this distilled knowledge by word-to-mouth for centuries. Over the course of this period, the environment around us has changed significantly – affecting us and the living beings around us. Habitats have changed rendering some creatures extinct or endangered, while others have adapted themselves or evolved. Further, social traditions have dictated changes to our dietary habits. However, the fundamental principles governing food, in general, remain the same, e.g., the role of factors responsible for digestion ([[agni]]) , fundamental constitution ([[Prakriti]]), taste (rasa), properties ([[guna]]), potency (veerya), effects after metabolism (vipaka) and specific effect (prabhava) of various foods. These fundamental principles can be applied today for healthy living. Newer articles of food like paddy(dhanya), vegetables(shaka), greens(harita), meat(mamsa), fruits(phala) and cooked food or drinks(kritanna) can be characterized and used by an experienced Ayurvedic physician. It is a herculean job to describe all the foods available all over the world and describe their characteristics. However an humble attempt has been made to include newer food articles as per Ayurvedic perspective, based on the fundamental principles are described in this chapter.

=== Fourteen greens for healthy life ===

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To stay healthy and prevent diseases during a change of season, following “Fourteen Greens” are advised.

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#~~Surana~~(Amorphophallus campanulatus Blume) is effective for piles(arsha).

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#Suran or Elephant yam(Amorphophallus campanulatus Blume) is effective for piles(arsha).

#Kebuka(Costus speciosus Koenig) prevents worm infestation.

#Yavashakam(Chenopodium purpurascens) is a liver tonic.

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#Jayanti (Sesbania sesban (Linn.) Merrill) is effective in common seasonal cold and effective in dysuria. It has some anti-poisonous effect.

#Shalakalyani (Dwarf copper leaf or Alternanthera sessilis (Linn) R.Br. ex DC) dispels the accumulated [[pitta]] [[dosha]].

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#Guduchi (Tinospora cordifolia (Willd) Miers ex Hook.f.& Thoms) pacifies morbid vitiation of all three [[~~doshas~~]].

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#Guduchi (Tinospora cordifolia (Willd) Miers ex Hook.f.& Thoms) pacifies morbid vitiation of all three [[dosha]].

#Patola patra (Trichosanthes dioica Roxb) purifies the accumulated [[pitta]] [[dosha]].

#Shleshmaka(Cordia dichatoma Frost. F.) is an appetizer in a particular season.

#Helenca (Enhydra fluctuans Lour) suppresses the [[pitta]] [[dosha]].

#Bhandir(Clerodendrum infortunatum auct. nonLinn.C.B. Clarke) is effective in worm infestation.

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#Sunishannaka (Marsilea minuta Linn.) gives nutrition to the nervous system and prevents insomnia.

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#Sunishannaka (Marsilea minuta Linn.) gives nutrition to the nervous system and prevents insomnia.

=== Six varieties of vegetables ===

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The vegetables or greens may be classified into six varieties.

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#~~Patra~~ shaka~~(leafy vegetables~~)

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#Leafy vegetables (patra shaka)

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#~~Pushpa~~ shaka~~(flower vegetables~~)

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#Flower vegetables(pushpa shaka)

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#~~Phala~~ shaka~~(fruit vegetables~~)

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#Fruit vegetables(phala shaka)

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#~~Nala shaka(tube~~/pot herbs vegetables)

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#Tube/pot herbs vegetables(nala shaka)

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#~~Kanda~~ shaka~~(rhizome vegetables~~)

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#Rhizome vegetables(kanda shaka)

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#~~Samsvedaja(produced~~ from moist heat)

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#Produced from moist heat(samsvedaja)

And those are successively heavier for digestion in their order. Among them, leafy vegetables (patra shaka) is lightest one. But it should not be used in rainy season, because of the factors responsible for its potency (tejo quality) are diluted by the seasonal effect. Autumn season ([[pitta]] vitiation time) is the best to take all types of greens.

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=== ~~The commonly used cooked food & beverages in India and their properties ===~~

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=== Dietary guidelines ===

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~~==== Rice Pulao ====~~

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~~The rice boiled with ''ghee'' (''clarified butter'') is heavy for digestion, liked by everyone (hridya), gives satiety, strength and is an aphrodisiac.~~

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~~==== Patola soup (Squash or Ribbed Loofah soup)====~~

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The soup prepared from leaves of Patola(Luffa Acutangula) and mixed with small amount of ghee and cumin seeds is appetizer and cleansing the channels of transportation (strotas). It is beneficial for fever (jwara) and other [[pitta]] disorders.

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~~==== Khichadi (Cuisine made of rice and lentil mung) ====~~

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It is a popular recipe. According to individual taste, it can be mixed with small amount of salt, ginger, turmeric and ghee. It gives strength, nourishes the body and also beneficial in disorders of digestion (grahani) and fever (jwara).

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~~==== Roti (Asian bread) ====~~

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~~Roti made from wheat is nourishing and gives satisfaction. It nourishes [[dhatu]], increases semen and is heavy to digest.~~

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~~Roti'' made from barley (yava) has cleansing (vishada), dry properties. It increases [[vata]] and feces, decreases [[kapha]]. It is beneficial for patients of Diabetes mellitus(madhumeha).~~

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~~==== Angarakoti (litti) (rounded balls)====~~

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~~It is commonly known as ''bati'' in Rajasthan. It is usually taken with lentil soup (daala). Simple ''bati'' is light, appetizer, gives strength, nourishing, increase semen and is satisfying.~~

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~~==== Masala bati(''Sattabhari'')====~~

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~~It is commonly known as ''litti'' or ''makuni''. It is very tasty, heavy, nourishing, increases heat in the body and purifies the wastes (''malashodhaka'').~~

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~~==== Indarika (Idli) ====~~

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~~It is most popular in the southern part of India. It is soft, sweet, light, cold, gives strength, diminishes [[vata]] and [[pitta]], increases [[kapha]]. It is nourishing and appetizer.~~

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~~==== Adosha(dosa) ====~~

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The simple ''dosa'' does not alter the [[dosha]] equilibrium state, that is why Acharya Priyavrata Sharma named it as ''adosa''. But spicy ''dosa'' is just the opposite in nature. It is heavy to digest, hot and acidic in nature (vidahi). It is naturally harmful for the patients of digestive disorders (grahani) hyperacidity (amlapitta) and piles (arsha).

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~~==== Lentil soup (''daala'')====~~

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Whole lentil (''daala'') is usually heavy to digest. It is an appetizer, gives strength and can cause constipation (vishtambhi). Uncovered lentil when prepared with sour (tomato, tamarind, unripe mango, etc.) is light to digest. Among the lentils mung (green gram) ''daal'' is light and is considered best. Garbanzo bean (''Channa daal'') increases [[vata]]. Pigeon pea or arahar daal is heavy and gives strength. ''urad daal''(black gram, black lentil) diminishes [[vata]] [[dosha]].

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~~==== Rasam (sour soup)====~~

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The ingredients for the preparation of ''rasam'' are tomato-1/4 Kg, pepper-1 tsp, green chilly-2 nos, ginger-1/2 inch, cumin-1 tsp, garlic-2-3 pods, coriander leaves-few; ''Rasam'' is pungent, sour, ''tikshna''(sharp), increase [[agni]], hot, acidic (vidahi), appetizer, increase [[vata]] and [[pitta]], decreases [[kapha]] and increase semen. Naturopathic physicians consider it a useful remedy for common cold and indigestion.

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~~==== chutney (''sauce'') ====~~

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The sweet chutney is unctuous, gives satiety, nourishes body. The sour ''chutney'' is an appetizer, increases ''agni'' and vitiates ''rakta'' and ''pitta''. Mango and ''mint chutney'' increase appetite and ''vata anulomaka''.

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~~==== Jam/ fruit preserve (''murabba'')====~~

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~~''Raga'' is sour-sweet in taste, but the one with sour in taste is known as ''shadava''. It is a strong appetizer, ''hridaya'', and light.~~

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~~==== Gudamram (''gudamma'')====~~

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The unripe mango, when lightly cooked with molasses and seasoned with crushed cumin seeds, is known as ''gudamram''. It is sweet-sour in taste, diminishes ''vata'' and increases ''kapha'' and ''pitta''.

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~~==== Papada ====~~

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A papad (also called papadum) is a thin, crisp, round flatbread. It is typically based on a seasoned dough usually made from peeled black gram flour (urad flour), either fried or cooked with dry heat (usually flipping it over an open flame).''Papada'' when heated with fire it is light, appetizer and increases ''agni''. Normally the ''urada papada'' and others when fried with ghee or oil, become heavy.

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~~==== Vada====~~

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Vada can be described variously as fritters, cutlets, doughnuts, or dumplings. The ''urada vada'' is an appetizer, gives strength, aphrodisiac, nourishing, increase feces, diminishes ''vata'', increase ''kapha'' and ''pitta'', and it is beneficial in the disease like ''ardita''. If it is mixed with curd/yogurt, then it turns to light, juicy and very soft in nature.

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~~====Vadi (''vadi/vari'')====~~

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The ''vadi'' which prepared from ''besana''(gram flour) and fried with oil or ghee is an appetizer, gives strength to the body. If it is mixed with ''kadhi'' then it increased in size and known as ''phulauri''-it is very tasty, juicy, clears the ''mala'' (''malashodhaka'').

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~~==== Poori====~~

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An Indian whole wheat bread formed in flat rounds of dough that puff up when deep fried. Since it is fried with ghee/oil it increases ''kapha'', semen, gives strength, tasty, heavy, oleates body and diminishes ''vata''.

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~~==== Kachauri====~~

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~~It is similar to poori but is stuffed lentil and seasoning. It is soft, very tasty, appetizer and gives strength to the body.~~

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~~==== Ghevar ====~~

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Ghewar is disc-shaped sweet with a texture that resembles a honeycomb is made with all purpose flour and soaked in sugar syrup. It has nourishing quality, ''hridaya'', aphrodisiac, increase ''kapha'', heavy, and it diminishes ''vata-pitta''.

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~~==== Gujhiya====~~

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A sweet deep-fried dumpling, native to the Indian subcontinent, made with suji (semolina) or maida (all purpose flour) stuffed with a mixture of sweetened khoa (milk solids; also called mawa) and dried fruits, and fried in ghee. It is nourishing, aphrodisiac, strengthening the body, sweet in taste, heavy, appetizer, diminishes ''vata'' and ''pitta'' and is better for a person with strong ''agni'' (''diptagni'').

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~~==== Malpua ====~~

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~~It is Southeast-Asian sweet dish made from barley flour either fried in ghee or boiled in water, and then dipped in honey.~~

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~~It is heavy, aphrodisiac, sweet, soft, ''tarpaka'' (nourishing), and diminishes ''vata-pitta''.~~

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~~==== Kheer ====~~

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Rice and milk boiled and after proper boiling, sugar, ''ela'' and cinnamon are added. It increases ''kapha'' and diminishes ''vata'' and ''pitta'', appetizer, nourishing, oleates the body, and increases semen.

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~~==== Vermicelli====~~

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~~Vermicelli is usually cooked with milk and sugar- it gives strength, diminishes ''vata'' and ''pitta'', heavy and is nourishing.~~

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~~==== Halwa====~~

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Sweet dish that orignated in Middle East but is also very popular in Ashian countries. It is prepared from various grains, fruits, nuts and sugar. It is heavy, nourishing, increases semen, diminishes ''vata-pitta'' and increases ''kapha''.

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~~==== Tilakuta====~~

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~~It is made from crushed sesame and sugar is hot, heavy, slightly decreases the flow of urine, diminishes ''vata'' and increases ''kapha'' and ''pitta''.~~

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~~==== Puffed rice====~~

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~~It is prepared from ''shali'' rice. It is light, cold, strengthening body, sweet, decreases ''mala'' and ''mutra'' and it is effective in ''Vamana'' (vomiting) and thirst.~~

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~~==== Pruthuka Chewda ====~~

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It is spicy Indian rice snack also commonly contains peanuts and spices. It is heavy, increases ''kapha'', gives strength, and it diminishes ''vata''. In boiled form, it is known as ''poha''- rich in fiber, recommended in constipation.

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~~==== Ghughri =~~===

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~~It is made by ''chana''~~ (~~gram~~) ~~or ''mung daal''~~, ~~either in boiled or unboiled state. It is heavy~~, ~~dry~~, ~~a stimulant of ''vata''~~ and ~~purgative~~.

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The [[dietary guidelines]] ([[ahara vidhi]]) are equally important for preservation of health. The quantity, digestive capability, time, seasonal changes, place, preparation, storage, surrounding people, peaceful and mindful eating, lifestyle after taking food have significant effect on digestion, metabolism and nutrition.

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=== Common food ===

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==~~== Saktu ====~~

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There are variety of food items based upon the geographical region, societies, traditions and culture. The humans have learnt to satisfy their need of nutrition. More researches are being conducted on food, food processing technologies and engineering. More information about this is available on [https://en.wikipedia.org/wiki/Food food] and [https://en.wikipedia.org/w/index.php?title=Indian_food&redirect=no cuisine]page. However, one shall always follow [[dietary guidelines]] while taking food.

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It is prepared from fried chana or paddy rice. Then ground and sieved. ''Saktu'', when taken with salt without ghee, is dry and provokes ''vata'' but with ghee and sugar, it diminishes ''vata'' and ''pitta''. It is rich in protein. Good energy food and muscle building.

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~~==== Mantha ====~~

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''Saktu'', when churned with ghee, sugar, and cold-water, is known as ''mantha''. It is effective in the summer season, and it is effective in treating thirst, emaciation, burning sensation. It is often mixed with ice and is considered a very popular beverage.

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~~==== Rasala (''shrikhand'')====~~

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~~''Rasala'' is sweet, nourishing, tasty, aphrodisiac, diminishes ''vata'' and ''pitta'', unctuous and cold, purgative. It strengthens the body and reduces fatigue.~~

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~~==== Sitodakam panaka (''sharbata'')====~~

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Water mixed with sugar and fragrance like ''chandana, kevada sitodaka'' is known as ''sharbata''. It is sweet, cold, ''anulomaka'', diminishes ''vata-pitta'', strengthening the body, increase urination, and diminishes burning sensation and thirst.

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~~==== Tea ====~~

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In the modern society tea is one of the most common beverage. It has pungent ''rasa'', hot in potency, constipating and stimulant. In the text ''[[Ayurveda]] vijshana'' it is mentioned as ''shyamaparni'', and in ''shaligrama nighantu'', it is called ''chaya''.

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~~==== Coffee ====~~

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~~Coffee is dry, stimulant, hot in potency, diminishes ''kapha-vata'', increases urination, a good stimulant for heart and causes insomnia.~~

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~~====Mishtannam(''mithai'')====~~

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~~''Laddu'' etc. are heavy, unctuous, increase ''kapha'', nourishing, and if taken in excessive quantity, it may lead to disease like ''sthaulya, prameha'', etc.~~

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~~==== Lavanakinam (namkin) ====~~

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~~''Shringataka'' (kind of pastry) etc. are too heavy to digest and in excess, it vitiates ''rakta'' and produces the disease like ''atisara'', etc.~~

</div>

=== Harmful effects of fast food ===

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With the changing lifestyle, the food items and eating pattern is drastically changed. The popularity of junk food, fast food, processed food, items made from white flour, sugar, maple syrup, honey, agave nectar, and all the junk is high on rise. Fast foods include chips, soda, cookies, candy, breakfast cereals, bars, French fries, burgers, pizza, white flour baked goods, and all other high-calorie, low-nutrient foods that people often eat multiple times per day. These food items contribute to obesity, diabetes, heart attacks, strokes, dementia and cancer. This has resulted in decreased longevity. The fast food, processed food, commercial baked goods, and sweets may also be linked to destruction of brain cell and a lowering of intelligence. Candy and sweetened baked goods may even stimulate the brain in an addictive fashion, which can lead to more serious illnesses. <ref name="fast food"> Fuhrman J. The Hidden Dangers of Fast and Processed Food. Am J Lifestyle Med. 2018;12(5):375-381. Published 2018 Apr 3. doi:10.1177/1559827618766483 available from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6146358/ accessed on 16/06/2020 </ref>

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The nutritional fundamentals accepted by the World Health Organization and most nutritional authorities today include vegetables, beans, nuts, seeds, and fruit as healthy foods; and salt, saturated fat, and excess sugar as disease causing. Excessive amounts of animal products may lead to premature aging, increased risk of chronic disease and higher all-cause mortality.<ref name="fast food"/> Therefore it can be stated that the food items described in this chapter are beneficial for preservation of health and prevention of diseases.

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The nutritional fundamentals accepted by the World Health Organization and most nutritional authorities today include vegetables, beans, nuts, seeds, and fruit as healthy foods; and salt, saturated fat, and excess sugar as disease causing. Excessive amounts of animal products may lead to premature aging, increased risk of chronic disease and higher all-cause mortality.<ref name="fast food"/> Therefore it can be stated that the food items described in this chapter are beneficial for preservation of health and prevention of diseases.

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