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|keywords=Etio-pathogenesis of raktapitta, bleeding disorders, epistaxis, hemorrhage, hematemesis, rectal bleeding, Ayurveda, Indian system of medicine, charak samhita.  

|keywords=Etio-pathogenesis of raktapitta, bleeding disorders, epistaxis, hemorrhage, hematemesis, rectal bleeding, Ayurveda, Indian system of medicine, charak samhita.  

|description=Nidana Sthana Chapter 2. Diagnosis and etiopathogenesis of Bleeding Disorders

|description=Nidana Sthana Chapter 2. Diagnosis and etiopathogenesis of Bleeding Disorders

|image=http://www.carakasamhitaonline.com/mediawiki-1.32.1/resources/assets/ogimgs.jpg

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

|image_alt=carak samhita

|image_alt=carak samhita

|type=article

|type=article

|label7 = Reviewer  

|label7 = Reviewer  

|data7  = Kar A.C., Nimbalkar R.

|data7  = Kar A.C., Nimbalkar R.

|label8 = Editor

|label8 = Editors

|data8  = Khandel S.K., Godatwar P.

|data8  = Khandel S.K., Godatwar P., Deole Y.S., Basisht G.

|label9 = Date of publication  

|label9 = Year of publication  

|data9 = December 17, 2018

|data9 = 2020

|label10 = DOI

|label10 = Publisher

|data10  =  

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

|header3 =  

|label11 = DOI

 

|data11  = [https://doi.org/10.47468/CSNE.2020.e01.s02.003 10.47468/CSNE.2020.e01.s02.003]

}}

}}

Spices and herbs with high salicylate content block vitamin K and act as natural blood thinners. The food substances mentioned in the etiology are rich in salicylates.  

Spices and herbs with high salicylate content block vitamin K and act as natural blood thinners. The food substances mentioned in the etiology are rich in salicylates.  

Garlic (''Rasona'') is clearly-mentioned among the etiological factors of ''raktapitta'' (C.Ni. 2/4). Garlic contains nine different naturally-occurring anti-platelet compounds. It also acts as natural antibiotic that can kill intestinal bacteria, which manufacture vitamin K.

Garlic (''Rasona'') is clearly-mentioned among the etiological factors of ''raktapitta''. [Cha.Sa.[[Nidana Sthana]] 2/4] Garlic contains nine different naturally-occurring anti-platelet compounds. It also acts as natural antibiotic that can kill intestinal bacteria, which manufacture vitamin K.

=== Omega-3 Fatty Acids ===

=== Omega-3 Fatty Acids ===

Fish oil is a rich source of omega–3 fatty acids. Omega-3-fatty acids help to thin the blood. Fish may therefore be a great food for people who are at risk of blood clots but too much consumption of omega-3 can be at risk of bleeding disorders. This fact was long back observed and reported in [https://en.wikipedia.org/wiki/[[Ayurveda]] [[Ayurveda]]] in [[Charak Samhita]] (Ni.2.4).

Fish oil is a rich source of omega–3 fatty acids. Omega-3-fatty acids help to thin the blood. Fish may therefore be a great food for people who are at risk of blood clots but too much consumption of omega-3 can be at risk of bleeding disorders. This fact was long back observed and reported in [https://en.wikipedia.org/wiki/[[Ayurveda]] [[Ayurveda]]] in [Cha.Sa.[[Nidana Sthana]] 2/4]

=== Alcohol ===

=== Alcohol ===

Charak describes a group of preparations containing alcohol under ''nidana'' (Ni.2.4) (etiological factors): ''sura, sauvira,'' ''shukta, badaramala''. Ayurvedic classics warn against excessive use of alcohols in ''pitta''-vitiated patients, due to their heating and drying. In addition, biomedical research in 1986, suggests that subclinical vitamin K deficiency occurs in alcoholics, contributing to hypo-coagulability.  

Charak describes a group of preparations containing alcohol under ''nidana'' [Cha.Sa.[[Nidana Sthana]] 2/4] (etiological factors): ''sura, sauvira,'' ''shukta, badaramala''. Ayurvedic classics warn against excessive use of alcohols in ''pitta''-vitiated patients, due to their heating and drying. In addition, biomedical research in 1986, suggests that subclinical vitamin K deficiency occurs in alcoholics, contributing to hypo-coagulability.  

In summary, it appears that all the foods listed, either due to inherent ''veerya'' (heat ''dosha'' transfer potential) or combinations that create difficulty to digest using the body’s own heat, will raise a level of heat in the body that aggravates ''pitta dosha'' and initiates the cascade of ''pittakopa'' that leads eventually, if un-intervened, to ''raktapitta''.

In summary, it appears that all the foods listed, either due to inherent ''veerya'' (heat ''dosha'' transfer potential) or combinations that create difficulty to digest using the body’s own heat, will raise a level of heat in the body that aggravates ''pitta dosha'' and initiates the cascade of ''pittakopa'' that leads eventually, if un-intervened, to ''raktapitta''.