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|title=Annapanavidhi Adhyaya

|title=Annapanavidhi Adhyaya

|type=article

|type=article

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

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

{{Infobox

{{Infobox

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

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

|label6 = Translator and commentator

|label6 = Translator and commentator

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

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

|label7 = Reviewer  

|label7 = Reviewer  

|data7  = Aacharya R.

|data7  = Aacharya R.

|label8 = Editors  

|label8 = Editors  

|data8  = Sirdeshpande M.K., Deole Y.S., Basisht G.

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

|label9 = Year of publication  

|label9 = Year of publication  

|data9 =  2020

|data9 =  2020

}}

}}

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

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

 

<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>

<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>

'''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.

'''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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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]

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>

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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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]

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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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]

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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.

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.

#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.

#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.

#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.  

#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) ==

== Vidhi Vimarsha (Applied Inferences) ==

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

=== 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 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.

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 ===

=== Fourteen greens for healthy life ===

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

#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]].  

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

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

#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]].  

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

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

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

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

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

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

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

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

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

=== Six varieties of vegetables ===

=== Six varieties of vegetables ===

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.

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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== References ==

== References ==