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Line 408: − • The effect of rasas is subdued by vipaka, which is based on them. Vipaka is of three kinds i.e., madhura, amla and katu. According to Agnivesha, it is often noted that the dravyas having katu, tikta and kashaya rasa have katu vipaka, while amla rasa dravyas have amla vipaka and dravyas with madhura and lavana rasa have madhura vipaka.+ − + − • Eka rasa satmyata (literally, one rasa suitability) provides minimal nutrition to the dhatus of body, whereas sarva rasa satmyata provides the most nutrition. Sarva rasa abhyasa (or, all rasa exercise/habit) is a practice that helps meet all the nutrient requirement of the body. Consumption of one rasa dravyas for prolonged periods of time can create imbalances in the body. For example, madhura rasa is rich in carbohydrates and its habitual consumption may lead to excess carbohydrate and lack of other nutrients.
→Vidhi Vimarsha
=== ''Vidhi Vimarsha'' ===
=== ''Vidhi Vimarsha'' ===
*The effect of ''rasas'' is subdued by ''vipaka,'' which is based on them. ''Vipaka'' is of three kinds i.e., ''madhura, amla'' and ''katu''. According to Agnivesha, it is often noted that the ''dravyas'' having ''katu, tikta'' and ''kashaya rasa'' have ''katu vipaka,'' while ''amla rasa dravyas'' have ''amla vipaka'' and ''dravyas'' with ''madhura'' and ''lavana rasa'' have ''madhura vipaka.''
*''Eka rasa satmyata'' (literally, one ''rasa'' suitability) provides minimal nutrition to the ''dhatus'' of body, whereas ''sarva rasa satmyata'' provides the most nutrition. ''Sarva rasa abhyasa'' (or, all ''rasa'' exercise/habit) is a practice that helps meet all the nutrient requirement of the body. Consumption of one ''rasa dravyas'' for prolonged periods of time can create imbalances in the body. For example, ''madhura rasa'' is rich in carbohydrates and its habitual consumption may lead to excess carbohydrate and lack of other nutrients.
Some researchers in Finland reported that significant reduction of salt from their diets played a critical role in adding 5 to 6 years to the life expectancies of the Finnish population . They also reported that hypertension is the leading cause of death in developed countries. Reduction of salt intake is recommended as a key measure in the prevention and basic treatment of hypertension both in the United States and worldwide. The Renin-Angiotensin Aldosterone (RAA) system is maximally activated when an individual is subjected to prolonged very low sodium intakes of less than 5 mmol a day. Half-maximal stimulation (or inhibition) of plasma rennin activity takes place at sodium intake levels of approximately 30 mmol a day. Sodium intake at the level of 50 mmol a day suppresses secretion of the sodium-retaining hormone, aldosterone, almost completely. The control range of the RAA mechanism is therefore in excellent agreement with the sodium amounts, which can be derived from diets comprising only of natural articles without any artificial addition of salts or other sodium compounds. These findings strongly support the view that human beings are genetically programmed to eat foods that contain sodium in amounts that are naturally present but do not contain added salt.
Some researchers in Finland reported that significant reduction of salt from their diets played a critical role in adding 5 to 6 years to the life expectancies of the Finnish population . They also reported that hypertension is the leading cause of death in developed countries. Reduction of salt intake is recommended as a key measure in the prevention and basic treatment of hypertension both in the United States and worldwide. The Renin-Angiotensin Aldosterone (RAA) system is maximally activated when an individual is subjected to prolonged very low sodium intakes of less than 5 mmol a day. Half-maximal stimulation (or inhibition) of plasma rennin activity takes place at sodium intake levels of approximately 30 mmol a day. Sodium intake at the level of 50 mmol a day suppresses secretion of the sodium-retaining hormone, aldosterone, almost completely. The control range of the RAA mechanism is therefore in excellent agreement with the sodium amounts, which can be derived from diets comprising only of natural articles without any artificial addition of salts or other sodium compounds. These findings strongly support the view that human beings are genetically programmed to eat foods that contain sodium in amounts that are naturally present but do not contain added salt.