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Line 1: + − + + + + − − <big>'''Abstract'''</big> − − <div style="text-align:justify;">The word ‘Rasa’ literally means taste sensation, essence, fluid, mercury, flavours. This chapter is related with the tastes of food substance and its importance in diet related to health. Dosha and rasa are the prominent factors for the assessment of diseases and drugs respectively. There are six rasas - madhura (sweet), amla (sour), lavana (saline), katu (pungent), tikta (bitter), and kashaya (astringent). These have pacifying and provoking effect on physiological status of dosha in body. This effect of rasas on doshas is due to conjunction of rasas and doshas by virtue of their similar and dissimilar properties. Their proper use in accordance with the body constitution maintains health, otherwise they vitiate the dosha (increase or decrease) which leads to various disorders in the body. This interaction of rasa and dosha is described in details. Eight specific factors of dieting and twelve guidelines about eating food have been described in this chapter, which are of immense value for those seeking a healthy and long life. These rules set the criteria for categorizing food as wholesome or unwholesome. </div> − − '''Keywords:''' ''Rasa'', taste, diet, codes of conduct for taking food, principles of diet, ''ashta vidha ahara visheshayatana''. − Line 25:
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Line 117: − ''Doshas'' are three – ''vata, pitta'' and ''shleshma'' (''kapha''). In their normal state, these are beneficial to the body while in an abnormal state, these afflict the body with various disorders. [5]+ Line 119:
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Line 310: − ''Satmya'' (habituation) means that which suits the self. ''Satmya'' and ''upashaya'' have the same meaning. Based on one’s habitual usage of ''rasas, satmya'' could be categorized into three types- superior, inferior and medium/average. The use of all the ''rasas'' collectively is considered superior, those that use only one ''rasa'' are considered inferior, while all scenarios that lie between these two are considered medium. Effort should be made to gradually move up from the inferior and the medium types of ''satmya'' to the superior type. Even if one has achieved the superior ''satmya,'' or is habituated of using all the ''rasas'' collectively, the individual should strive to abide by the factors of dietetics and nutrition as mentioned in the following verse. [20]+ Line 301:
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Line 330: − ''Prakriti'' is ''swabhava'', or the natural attribute or trait of a substance, such as heaviness, etc. For example, the ''prakriti'' of black gram or pork is heavy, while that of green gram or deer meat is light. [22.1]+ Line 322:
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Line 360: − ''Rashi'' (quantity) consists of ''sarvagraha'' (account of a whole amount or unit) and ''parigraha'' (account of part of a substance, or of individual parts (in case the substance is a combination of multiple ingredients or parts)) which ascertain the effect of any food article taken in proper or improper quantity. [22.4]+ Line 349:
Line 369: − ''Desha'' denotes the geographic region relating that the substance(s) are local or endemic to, and thus, are suitable to. [22.5]+ Line 358:
Line 378: − ''Kala'' is time. It can be taken to be the ever moving time, as in seasons (e.g., suitable to seasons), or as duration from the standpoint of a condition (e.g., a condition that does not get treated within a specific duration becomes incurable). [22.6]+ Line 376:
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|title=Rasa Vimana
|title=Rasa Vimana
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|keywords=Rasa, taste, diet, codes of conduct for taking food, principles of diet, ashta vidha ahara visheshayatana
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|description=Vimana Sthana Chapter 1. Taste-based factors for the measurement of diseases and drugs
|description=Vimana Sthana Chapter 1. Taste-based factors for the measurement of diseases and drugs
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<big>'''Vimana Sthana Chapter 1. Taste-based factors for the measurement of diseases and drugs '''</big>
<big>'''Vimana Sthana Chapter 1. Taste-based factors for the measurement of diseases and drugs '''</big>
{{Infobox
{{Infobox
|title = Rasa Vimana
|title = Rasa Vimana
|label5 = Other Sections
|label5 = Other Sections
|data5 = [[Sutra Sthana]], [[Nidana Sthana]], [[Sharira Sthana]], [[Indriya Sthana]], [[Chikitsa Sthana]], [[Kalpa Sthana]], [[Siddhi Sthana]]
|data5 = [[Sutra Sthana]], [[Nidana Sthana]], [[Sharira Sthana]], [[Indriya Sthana]], [[Chikitsa Sthana]], [[Kalpa Sthana]], [[Siddhi Sthana]]
|label6 = Translator and commentator
|data6 = Joshi V.K., Ghildiyal S.
|label7 = Reviewer
|data7 = Panja A.
|label8 = Editors
|data8 = Khandel S.K., Bhagwat M., Deole Y.S., Basisht G.
|label9 = Year of publication
|data9 = 2020
|label10 = Publisher
|data10 = [[Charak Samhita Research, Training and Skill Development Centre]]
|label11 = DOI
|data11 = [https://doi.org/10.47468/CSNE.2020.e01.s03.002 10.47468/CSNE.2020.e01.s03.002]
}}
<big>'''Abstract'''</big>
<div style="text-align:justify;">The word ‘Rasa’ literally means taste sensation, essence, fluid, mercury, flavours. This chapter is related with the tastes of food substance and its importance in diet related to health. [[Dosha]] and rasa are the prominent factors for the assessment of diseases and drugs respectively. There are six [[rasa]]s - madhura (sweet), amla (sour), lavana (saline), katu (pungent), tikta (bitter), and kashaya (astringent). These have pacifying and provoking effect on physiological status of [[dosha]] in body. This effect of rasas on [[dosha]] is due to conjunction of rasas and [[dosha]] by virtue of their similar and dissimilar properties. Their proper use in accordance with the body constitution maintains health, otherwise they vitiate the [[dosha]] (increase or decrease) which leads to various disorders in the body. This interaction of [[rasa]] and [[dosha]] is described in details. Eight specific factors of dieting and twelve guidelines about eating food have been described in this chapter, which are of immense value for those seeking a healthy and long life. These rules set the criteria for categorizing food as wholesome or unwholesome. </div>
'''Keywords:''' [[Rasa]], taste, diet, codes of conduct for taking food, principles of diet, [[dietary guidelines]], ashta vidha ahara visheshayatana.
== Introduction ==
== Introduction ==
<div style="text-align:justify;">
The chapter [[Rasa Vimana]] deals with ''rasa'' and ''dosha'', since ''rasa'' is the primary trigger for the action of drugs on ''doshas''. Three ''rasas'' act as either enhancers or suppressors for each ''dosha''. Once the action of a particular ''rasa'' on a ''dosha'' is known, the effect of ''dravya'' can be predicted in the same manner and after knowing the action of ''dosha'' one can understand the disease process. Prolonged usage of certain food articles is known to vitiate ''doshas''. For example, if a person is consuming ''kshaara'' (alkali) and ''lavana'' (salt) for a long time, he is advised to decrease the quantity gradually to prevent the effect on ''doshas''. Typically, it is advised to take meals that have all the six ''rasas'', since that helps neutralize the effect of any particular ''rasa'' on a ''dosha''.
The chapter [[Rasa Vimana]] deals with [[rasa]] and [[dosha]], since [[rasa]] is the primary trigger for the action of drugs on [[dosha]]. Three [[rasa]] act as either enhancers or suppressors for each [[dosha]]. Once the action of a particular [[rasa]] on a [[dosha]] is known, the effect of [[dravya]] can be predicted in the same manner and after knowing the action of [[dosha]] one can understand the disease process. Prolonged usage of certain food articles is known to vitiate [[dosha]]. For example, if a person is consuming [[kshara]] (alkali) and [[lavana]] (salt) for a long time, he is advised to decrease the quantity gradually to prevent the effect on [[dosha]]. Typically, it is advised to take meals that have all the six ''rasas'', since that helps neutralize the effect of any particular [[rasa]] on a [[dosha]].
Thus, considering the beneficial and harmful effects of food, eight types of dietary regimen have been described in [[Ayurveda]], collectively called ''ashta ahara vidhi vishesh aayatana'', with special instructions like eating freshly prepared warm food that is unctuous, neither more or less in quantity, is suitable to the individual’s capacity to digest, is suitable to the location, and that the food is not eaten too slow or too quickly.
Thus, considering the beneficial and harmful effects of food, eight types of dietary regimen have been described in [[Ayurveda]], collectively called ''ashta ahara vidhi vishesh aayatana'', with special instructions like eating freshly prepared warm food that is unctuous, neither more or less in quantity, is suitable to the individual’s capacity to digest, is suitable to the location, and that the food is not eaten too slow or too quickly.
Another agent discussed in this chapter is drugs used in pacifying aggravated ''doshas''. The use of a ''dravya'' (agent) in a specific scenario depends on its intrinsic ''rasa'' and ''guna'' and its effect on a ''dosha''. In cases where the use of a food article or an agent/''dravya'' results in direct action that is well understood, is called ''prakriti samavaya''. For example, ''taila'' (oil), ''ghrita'' (clarified butter) and ''madhu'' (honey) are known to pacify ''vata, pitta'' and ''kapha'' respectively.
Another agent discussed in this chapter is drugs used in pacifying aggravated [[dosha]]. The use of a [[dravya]] in a specific scenario depends on its intrinsic [[rasa]] and [[guna]] and its effect on a [[dosha]]. In cases where the use of a food article or an agent/''dravya'' results in direct action that is well understood, is called [[prakriti]] [[samavaya]]. For example, [[taila]] (oil), [[ghrita]] (clarified butter) and [[madhu]] (honey) are known to pacify [[vata]], [[pitta]] and [[kapha]] respectively.
This rule is, however, not applicable for all afflictions or agents because when a ''dravya'' is combined with another ''dravya'' in different quantity and/or of varying purity, then the outcome could be quite different than that of a basic ''dravya''. Such outcomes are known as ''vikrati visham samavaya''. ''Rasa, dravya, dosha'' and ''vikara prabhava'' are based upon these two principles. The three ''dravyas'' mentioned earlier (''taila, ghrita'' and ''madhu'') are largely used in formulations of other drugs, as diet, or as ''anupana'' (concomitant drug). These three do not have any side effects. On the other hand, ''pippali'' (piper longum), alkaline and saline substances invariably vitiate ''dosha'' on frequent use and are advised for limited use.
This rule is, however, not applicable for all afflictions or agents because when a [[dravya]] is combined with another [[dravya]] in different quantity and/or of varying purity, then the outcome could be quite different than that of a basic [[dravya]]. Such outcomes are known as [[vikriti]] vishama [[samavaya]]. [[Rasa]], [[dravya]], [[dosha]] and [[vikara]] [[prabhava]] are based upon these two principles. The three [[dravya]] mentioned earlier ([[taila]], [[ghrita]] and [[madhu]]) are largely used in formulations of other drugs, as diet, or as [[anupana]] (concomitant drug). These three do not have any side effects. On the other hand, [[pippali]] (piper longum), alkaline and saline substances invariably vitiate [[dosha]] on frequent use and are advised for limited use.
==Sanskrit Text, Transliteration and English Translation==
==Sanskrit Text, Transliteration and English Translation==
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Now we shall expound the chapter "Rasa Vimana"(Taste-based factors for the measurement of diseases and drugs). Thus said Lord Atreya. [1-2]
Now we shall expound the chapter [[Rasa]] [[Vimana]](Taste-based factors for the measurement of diseases and drugs). Thus said Lord Atreya. [1-2]
=== Importance and objective of vimana sthana ===
=== Importance and objective of vimana sthana ===
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After comprehending the features of a disease in terms of its etiology, prodromal features, signs and symptoms, suitability, number, predominance of morbid factor, classification, proportional variation, intensity and duration, the physician should assess carefully the features of the drugs, agents, and the constitution of the patient (''doshas'', drugs, place, time, strength, body, constitutional dominance of one or the other ''dhatu'', diet, suitability, psyche, constitution and age) because the therapeutic interventions depend on the knowledge of the features of ''doshas'', etc. A physician having no knowledge of the features of ''doshas'' is incapable of controlling the disease. Hence O Agnivesha! For the knowledge of the features of ''doshas'', etc., we shall describe this section on ''vimana'' (specific features) [3]
After comprehending the features of a disease in terms of its etiology, prodromal features, signs and symptoms, suitability, number, predominance of morbid factor, classification, proportional variation, intensity and duration, the physician should assess carefully the features of the drugs, agents, and the constitution of the patient ([[dosha]], drugs, place, time, strength, body, constitutional dominance of one or the other [[dhatu]], diet, suitability, psyche, constitution and age) because the therapeutic interventions depend on the knowledge of the features of [[dosha]], etc. A physician having no knowledge of the features of [[dosha]] is incapable of controlling the disease. Hence O Agnivesha! For the knowledge of the features of [[dosha]], etc., we shall describe this section on [[vimana]] (specific features) [3]
=== Effect of ''Rasa'' ===
=== Effect of [[Rasa]] ===
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To start with, we shall talk about the effects of ''rasa, dravya'' (substance), ''dosha'' and ''vikara'' (disorder). ''Rasas'', as we know, are six – sweet, sour, saline, pungent, bitter and astringent. These maintain the body in harmony if used appropriately otherwise vitiate the ''doshas''. [4]
To start with, we shall talk about the effects of [[rasa]], [[dravya]] (substance), [[dosha]] and [[vikara]] (disorder). [[Rasas]], as we know, are six – sweet, sour, saline, pungent, bitter and astringent. These maintain the body in harmony if used appropriately otherwise vitiate the [[dosha]]. [4]
=== Effect of ''rasa'' on ''dosha'' ===
=== Effect of [[rasa]] on [[dosha]]===
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[[Dosha]] are three – [[vata]], [[pitta]] and [[kapha]]. In their normal state, these are beneficial to the body while in an abnormal state, these afflict the body with various disorders. [5]
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Three ''rasas'' aggravate one ''dosha'' while the other three pacify it. For example, pungent, bitter and astringent (''rasa'') aggravate ''vata'' while sweet, sour and saline pacify it. Likewise, pungent, sour and saline rasas aggravate pitta while sweet, bitter and astringent ones pacify it. Sweet, sour and saline ''rasa'' aggravate ''kapha'' while pungent, bitter and astringent pacify it. [6]
Three ''rasas'' aggravate one [[dosha]] while the other three pacify it. For example, pungent, bitter and astringent ([[rasa]]) aggravate [[vata]] while sweet, sour and saline pacify it. Likewise, pungent, sour and saline rasas aggravate pitta while sweet, bitter and astringent ones pacify it. Sweet, sour and saline [[rasa]] aggravate [[kapha]] while pungent, bitter and astringent pacify it. [6]
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In case of the conjunction of ''rasa'' and ''doshas, rasas'' aggravate those ''doshas'' sharing similar properties and pacify those that have opposing or antagonistic properties. This explains six ''rasas'' for the three ''doshas''. [7]
In case of the conjunction of [[rasa]] and [[dosha]], rasas aggravate those [[dosha]] sharing similar properties and pacify those that have opposing or antagonistic properties. This explains six ''rasas'' for the three [[dosha]]. [7]
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Whether it is an agent (generically termed ''dravya'' in Sanskrit) with multiple ''rasas'' or a disorder having afflictions of various ''doshas'', one should first critically analyze the role of each rasa or dosha individually and then determine the effect of the ''dravya'' and the disorder. [9]
Whether it is an agent (generically termed ''dravya'' in Sanskrit) with multiple ''rasas'' or a disorder having afflictions of various [[dosha]], one should first critically analyze the role of each rasa or [[dosha]] individually and then determine the effect of the ''dravya'' and the disorder. [9]
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But this rule is not applicable universally because in case of complex disorders (and ''dravyas'') where the effect is not exactly in accordance with the cause due to multiple causative factors operating, with differing (often conflicting) modes of operation, it is not possible to determine the effect of the ''dravya'' or the disease on the basis of the effect of individual ''rasas'' or ''doshas''. [10]
But this rule is not applicable universally because in case of complex disorders (and [[dravya]]) where the effect is not exactly in accordance with the cause due to multiple causative factors operating, with differing (often conflicting) modes of operation, it is not possible to determine the effect of the [[dravya]] or the disease on the basis of the effect of individual [[rasa]] or [[dosha]]. [10]
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Hence we shall describe the concept according to the effect of ''rasa'' (individual) and ''dravya'' (total) on one side and ''dosha'' (individual) and disease (total) on the other. [12]
Hence we shall describe the concept according to the effect of [[rasa]] (individual) and ''dravya'' (total) on one side and [[dosha]] (individual) and disease (total) on the other. [12]
===''Dravya prabhava'' (effect of ''dravya'') ===
===''Dravya prabhava'' (effect of ''dravya'') ===
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The effects of the six types of ''rasa'' were described in an earlier verse. Now we shall describe the effect of ''dravya''. Oil, ghee and honey are the substances capable of pacifying ''vata, pitta'' and ''kapha'' respectively. [13]
The effects of the six types of [[rasa]] were described in an earlier verse. Now we shall describe the effect of ''dravya''. Oil, ghee and honey are the substances capable of pacifying [[vata]], [[pitta]] and [[kapha]] respectively. [13]
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Oil possesses the properties of unctuousness, hotness and heaviness and as such pacifies ''vata'' when used regularly. ''Vata'' possesses roughness, coldness and lightness and is thus pacified by the habitual use of oil. In the same way, ghee’s sweetness, coldness and dullness overcomes ''pitta''’s non-sweet, hot and sharp properties. Finally, honey’s roughness, sharpness and astringency neutralizes the effects of ''kapha''’s unctuous, dull and sweet properties. Any other substance which is antagonistic in properties to ''vata, pitta'' and ''kapha'' will similarly help in pacifying them when used regularly. [14]
Oil possesses the properties of unctuousness, hotness and heaviness and as such pacifies [[vata]] when used regularly. [[Vata]] possesses roughness, coldness and lightness and is thus pacified by the habitual use of oil. In the same way, ghee’s sweetness, coldness and dullness overcomes [[pitta]]’s non-sweet, hot and sharp properties. Finally, honey’s roughness, sharpness and astringency neutralizes the effects of [[kapha]]’s unctuous, dull and sweet properties. Any other substance which is antagonistic in properties to [[vata]], [[pitta]] and [[kapha]] will similarly help in pacifying them when used regularly. [14]
=== Three substances contra-indicated for long term consumption and their effects ob body ===
=== Three substances contra-indicated for long term consumption and their effects on body ===
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Now there are three substances whose excessive use is strictly prohibited in comparison to other ones - long pepper, alkali and salt. [15]
Now there are three substances whose excessive use is strictly prohibited in comparison to other ones - long pepper, alkali and salt. [15]
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==== Effect of long term consumption of long pepper ====
पिप्पल्यो हि कटुकाः सत्यो मधुरविपाका गुर्व्योनात्यर्थं स्निग्धोष्णाः प्रक्लेदिन्यो भेषजाभिमताश्चताः सद्यः; शुभाशुभकारिण्यो भवन्ति; आपातभद्राः, प्रयोगसमसाद्गुण्यात्; दोषसञ्चयानुबन्धाः;- सततमुपयुज्यमाना हि गुरुप्रक्लेदित्वाच्छ्लेष्माणमुत्क्लेशयन्ति, औष्ण्यात् पित्तं, न च वातप्रशमनायोपकल्पन्तेऽल्पस्नेहोष्णभावात्; योगवाहिन्यस्तु खलु भवन्ति;तस्मात् पिप्पलीर्नात्युपयुञ्जीत||१६|
पिप्पल्यो हि कटुकाः सत्यो मधुरविपाका गुर्व्योनात्यर्थं स्निग्धोष्णाः प्रक्लेदिन्यो भेषजाभिमताश्चताः सद्यः; शुभाशुभकारिण्यो भवन्ति; आपातभद्राः, प्रयोगसमसाद्गुण्यात्; दोषसञ्चयानुबन्धाः;- सततमुपयुज्यमाना हि गुरुप्रक्लेदित्वाच्छ्लेष्माणमुत्क्लेशयन्ति, औष्ण्यात् पित्तं, न च वातप्रशमनायोपकल्पन्तेऽल्पस्नेहोष्णभावात्; योगवाहिन्यस्तु खलु भवन्ति;तस्मात् पिप्पलीर्नात्युपयुञ्जीत||१६|
Long peppers are pungent but sweet in ''vipaka'', heavy, not too unctuous, hot and moistening. They are considered to be among the most effective of drugs and exhibit their good or bad effect fairly quickly. If used properly and sparingly, they are beneficial but still lead to consequent accumulation of ''doshas''. If used regularly, however, they aggravate ''kapha'' due to their heaviness and moistening properties, ''pitta'' due to their hotness while they are unable to pacify ''vata'' because of little unctuousness and hotness. Hence one should not use long peppers excessively. [16]
Long peppers are pungent but sweet in ''vipaka'', heavy, not too unctuous, hot and moistening. They are considered to be among the most effective of drugs and exhibit their good or bad effect fairly quickly. If used properly and sparingly, they are beneficial but still lead to consequent accumulation of ''doshas''. If used regularly, however, they aggravate ''kapha'' due to their heaviness and moistening properties, ''pitta'' due to their hotness while they are unable to pacify ''vata'' because of little unctuousness and hotness. Hence one should not use long peppers excessively. [16]
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==== Effect of long term consumption of alkali ====
क्षारः पुनरौष्ण्यतैक्ष्णयलाघवोपपन्नः क्लेदयत्यादौ पश्चाद्विशोषयति, स पचनदहनभेदनार्थमुपयुज्यते; सोऽतिप्रयुज्यमानः केशाक्षिहृदयपुंस्त्वोपघातकरः सम्पद्यते|
क्षारः पुनरौष्ण्यतैक्ष्णयलाघवोपपन्नः क्लेदयत्यादौ पश्चाद्विशोषयति, स पचनदहनभेदनार्थमुपयुज्यते; सोऽतिप्रयुज्यमानः केशाक्षिहृदयपुंस्त्वोपघातकरः सम्पद्यते|
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लवणं पुनरौष्ण्यतैक्ष्ण्योपपन्नम्, अनतिगुरु, अनतिस्निग्धम्, उपक्लेदि, विस्रंसनसमर्थम्, अन्नद्रव्यरुचिकरम्, आपातभद्रं प्रयोगसमसाद्गुण्यात्, दोषसञ्चयानुबन्धं, तद्रोचनपाचनोपक्लेदनविस्रंसनार्थमुपयुज्यते| तदत्यर्थमुपयुज्यमानं ग्लानिशैथिल्यदौर्बल्या-भिनिर्वृत्तिकरं शरीरस्य भवति| ये ह्येनद्ग्रामनगरनिगमजनपदाः सततमुपयुञ्जते, ते भूयिष्ठं ग्लास्नवः शिथिलमांसशोणिता अपरिक्लेशसहाश्च भवन्ति| तद्यथा- बाह्लीकसौराष्ट्रिकसैन्धवसौवीरकाः; ते हि पयसाऽपि सह लवणमश्नन्ति| येऽपीह भूमेरत्यूषरा देशास्तेष्वोषधिवीरुद्वनस्पतिवानस्पत्या न जायन्तेऽल्पतेजसो वा भवन्ति, लवणोपहतत्वात्| तस्माल्लवणं नात्युपयुञ्जीत| ये ह्यतिलवणसात्म्याः पुरुषास्तेषामपि खालित्यपालित्यानि वलयश्चाकाले भवन्ति||१८||
==== Effect of long term consumption of salt ====
लवणं पुनरौष्ण्यतैक्ष्ण्योपपन्नम्, अनतिगुरु, अनतिस्निग्धम्, उपक्लेदि, विस्रंसनसमर्थम्, अन्नद्रव्यरुचिकरम्, आपातभद्रं प्रयोगसमसाद्गुण्यात्, दोषसञ्चयानुबन्धं, तद्रोचनपाचनोपक्लेदनविस्रंसनार्थमुपयुज्यते| तदत्यर्थमुपयुज्यमानं ग्लानिशैथिल्यदौर्बल्याभिनिर्वृत्तिकरं शरीरस्य भवति| ये ह्येनद्ग्रामनगरनिगमजनपदाः सततमुपयुञ्जते, ते भूयिष्ठं ग्लास्नवः शिथिलमांसशोणिता अपरिक्लेशसहाश्च भवन्ति| तद्यथा- बाह्लीकसौराष्ट्रिकसैन्धवसौवीरकाः; ते हि पयसाऽपि सह लवणमश्नन्ति| येऽपीह भूमेरत्यूषरा देशास्तेष्वोषधिवीरुद्वनस्पतिवानस्पत्या न जायन्तेऽल्पतेजसो वा भवन्ति, लवणोपहतत्वात्| तस्माल्लवणं नात्युपयुञ्जीत| ये ह्यतिलवणसात्म्याः पुरुषास्तेषामपि खालित्यपालित्यानि वलयश्चाकाले भवन्ति||१८||
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Salt is endowed with hotness, sharpness, moistening, laxative, and relishing qualities and is not so heavy and unctuous. Quite like long peppers, it has apparent benefits when used properly and sparingly, but causes accumulation of ''doshas'' when used habitually or excessively. Its excessive usage causes malaise, laxity and debility in the body. The people of villages, cities, communes and districts who use it continuously are exceedingly depressed, have loose muscles and blood and low tolerance for pain. Such inhabitants as those of ''Bahlika, Saurashtra, Sindhu'' and ''Sauveera'' (countries / regions in ancient times) even take salt with milk. Moreover, such regions of the world have barren, saline soil and plants – herbs, shrubs, trees and big trees – that do not grow or are stunted because of damage by salt. Hence one should not use salt too much. Even the persons who tend to use excessive salt fall victims to untimely baldness, graying of hair and wrinkles. [18]
Salt is endowed with hotness, sharpness, moistening, laxative, and relishing qualities and is not much heavy to digest and unctuous. It gives immediate benefits when used proper course and combination. But when used habitually or excessively, it causes accumulation of [[dosha]].
Its excessive usage causes malaise, laxity and debility in the body. The people of villages, cities, communes and districts who use it continuously are exceedingly depressed, have loose muscles and blood and low tolerance for pain. Such inhabitants as those of [https://en.wikipedia.org/wiki/Bahlikas Bahlika], [https://en.wikipedia.org/wiki/Saurashtra_(region) Saurashtra], [https://en.wikipedia.org/wiki/Sindhu_Kingdom Sindhu] and [https://en.wikipedia.org/wiki/Sauvira_Kingdom#:~:text=Sauv%C4%ABra%20was%20an%20ancient%20kingdom,mentioned%20alongside%20the%20Sindhu%20Kingdom. Sauveera] (countries / regions in ancient times) even take salt with milk. Moreover, such regions of the world have barren, saline soil and plants – herbs, shrubs, trees and big trees – that do not grow or are stunted because of damage by salt. Hence one should not use salt too much. Even the persons who tend to use excessive salt fall victims to untimely baldness, graying of hair and wrinkles. [18]
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Hence it is beneficial for them to wean themselves away gradually from the habit of using these substances. The habituated things, if given up gradually, cause no or little harm. [19]
Hence it is beneficial for them to wean themselves away gradually from the habit of using these substances. The habituated things, if given up gradually, cause no or little harm. [19]
===''Satmya'' (adaptation/habituation)===
===[[Satmya]](adaptation/habituation)===
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[[Satmya]](habituation) means that which suits the self. [[Satmya]] and upashaya have the same meaning. Based on one’s habitual usage of rasas, [[satmya]] could be categorized into three types- superior, inferior and medium/average. The use of all the rasas collectively is considered superior, those that use only one rasa are considered inferior, while all scenarios that lie between these two are considered medium. Effort should be made to gradually move up from the inferior and the medium types of [[satmya]] to the superior type. Even if one has achieved the superior [[satmya]] or is habituated of using all the rasas collectively, the individual should strive to abide by the factors of dietetics and nutrition as mentioned in the following verse. [20]
=== ''Ashta vidha ahara visheshayatana'' ( eight specific factors for diet) ===
=== ''Ashta vidha ahara visheshayatana'' ( eight specific factors for diet) ===
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These are eight specific factors of method of dieting - ''prakriti'' (nature), ''karana'' (processing), ''samyoga'' (combination), ''rashi'' (quantity), ''desha'' (place), ''kala'' (time/ stage of the disease), ''upayoga -samstha'' (rules for use) and ''upayoktra'' (consumer). [21]
These are eight specific factors of method of dieting - [[prakriti]] (nature), [[karana]] (processing), ''samyoga'' (combination), [[rashi]] (quantity), [[desha]] (place), [[kala]] (time/ stage of the disease), ''upayoga -samstha'' (rules for use) and ''upayoktra'' (consumer). [21]
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[[Prakriti]] is ''swabhava'', or the natural attribute or trait of a substance, such as heaviness, etc. For example, the [[prakriti]] of black gram or pork is heavy, while that of green gram or deer meat is light. [22.1]
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''Karana'' (processing) is the making or refinement of the ''dravya,'' or the ''samskara'' that are added to the properties of those substances. These properties are imparted by contact of water and fire, by cleansing, churning, place, time, infusing, steeping, etc. and also by the medium used for storage or processing (e.g., copper vessel, or earthen pot), etc. [22.2]
''Karana'' (processing) is the making or refinement of the [[dravya]], or the ''samskara'' that are added to the properties of those substances. These properties are imparted by contact of water and fire, by cleansing, churning, place, time, infusing, steeping, etc. and also by the medium used for storage or processing (e.g., copper vessel, or earthen pot), etc. [22.2]
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[[Rashi]] (quantity) consists of ''sarvagraha'' (account of a whole amount or unit) and ''parigraha'' (account of part of a substance, or of individual parts (in case the substance is a combination of multiple ingredients or parts)) which ascertain the effect of any food article taken in proper or improper quantity. [22.4]
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[[Desha]] denotes the geographic region relating that the substance(s) are local or endemic to, and thus, are suitable to. [22.5]
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[[Kala]] is time. It can be taken to be the ever moving time, as in seasons (e.g., suitable to seasons), or as duration from the standpoint of a condition (e.g., a condition that does not get treated within a specific duration becomes incurable). [22.6]
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''Upayokta'' is the one who consumes the food. On him depends the ''oka-satmya'' (i.e.,habituation developed by practice). Thus, are described the specific factors of the method of dieting. [22]
''Upayokta'' is the one who consumes the food. On him depends the oka-[[satmya]] (i.e.,habituation developed by practice). Thus, are described the specific factors of the method of dieting. [22]
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The characteristics of the eight factors mentioned in the above verses are inter-dependent (for example, a substance of optimum quantity taken in the right season and in the right place). Any regimen prescribed should be done after gaining a thorough understanding of the food articles from these eight aspects for them to be wholesome. Food or any other ''dravya'' that is liked but is unwholesome and likely to result in unpleasant consequences should not be used by ignorance or carelessness. [23]
The characteristics of the eight factors mentioned in the above verses are inter-dependent (for example, a substance of optimum quantity taken in the right season and in the right place). Any regimen prescribed should be done after gaining a thorough understanding of the food articles from these eight aspects for them to be wholesome. Food or any other [[dravya]] that is liked but is unwholesome and likely to result in unpleasant consequences should not be used by ignorance or carelessness. [23]
===''Ahara vidhi vidhana'' (principles for taking meals) ===
=== Methods of taking meals ([[Ahara vidhi]] vidhana) ===
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The prescribed method of eating for the healthy and the sick (in certain cases) who take wholesome food timely and habitually is that one should eat warm, unctuous food in proper quantity, after the previously consumed food is digested. The food eaten should be non-antagonistic (i.e., not unsuitable to one’s constitution or habit) and should be consumed in a favorable place, with all the favorable accessories, not too fast, not too slow, not while talking or laughing, and with full concentration. [24]
The prescribed method of eating for the healthy and the sick (in certain cases) who take wholesome food timely and habitually is that one should eat warm, unctuous food in proper quantity, after the previously consumed food is digested. The food eaten should be non-antagonistic (i.e., not unsuitable to one’s constitution or habit) and should be consumed in a favorable place, with all the favorable accessories, not too fast, not too slow, not while talking or laughing, and with full concentration. [24]
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==== Eat warm and freshly cooked food ====
तस्य साद्गुण्यमुपदेक्ष्यामः- उष्णमश्नीयात्; उष्णं हि भुज्यमानं स्वदते, भुक्तं चाग्निमौदर्यमुदीरयति, क्षिप्रं जरां गच्छति, वातमनुलोमयति, श्लेष्माणं च परिह्राससयति; तस्मादुष्णमश्नीयात् (१) |२५|
तस्य साद्गुण्यमुपदेक्ष्यामः- उष्णमश्नीयात्; उष्णं हि भुज्यमानं स्वदते, भुक्तं चाग्निमौदर्यमुदीरयति, क्षिप्रं जरां गच्छति, वातमनुलोमयति, श्लेष्माणं च परिह्राससयति; तस्मादुष्णमश्नीयात् (१) |२५|
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(I will now explain their merits). One should eat warm (food) because it tastes well and the food consumed stimulates the digestive fire, gets digested quickly, and reduces mucus [25.1]
(I will now explain their merits). One should eat warm (freshly cooked food) because it tastes well and the food consumed stimulates the digestive process, gets digested quickly, normalizes functions of [[vata]] [[dosha]] and reduces [[kapha]] [[dosha]] (which obstructs digestion process).[25.1]
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==== Eat unctuous food ====
स्निग्धमश्नीयात्; स्निग्धं हि भुज्यमानं स्वदते, भुक्तं चानुदीर्णमग्निमुदीरयति, क्षिप्रं जरां गच्छति, वातमनुलोमयति, शरीरमुपचिनोति, दृढीकरोतीन्द्रियाणि, बलाभिवृद्धिमुपजनयति, वर्णप्रसादं चाभिनिर्वर्तयति; तस्मात् स्निग्धमश्नीयात् (२) |२५|
स्निग्धमश्नीयात्; स्निग्धं हि भुज्यमानं स्वदते, भुक्तं चानुदीर्णमग्निमुदीरयति, क्षिप्रं जरां गच्छति, वातमनुलोमयति, शरीरमुपचिनोति, दृढीकरोतीन्द्रियाणि, बलाभिवृद्धिमुपजनयति, वर्णप्रसादं चाभिनिर्वर्तयति; तस्मात् स्निग्धमश्नीयात् (२) |२५|
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One should eat unctuous because it tastes well, the food consumed stimulates any unstimulated digestive fire, gets digested quickly, helps in passing flatulence, develops the body, provides firmness to sense organs, increases strength, and enhances complexion. [25.2]
One should eat unctuous because it tastes well, the food consumed stimulates any dormant digestive process, gets digested quickly, normalizes functions of [[vata]], nourishes body, provides firmness to sense organs, increases strength, and enhances complexion. [25.2]
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==== Eat in proper quantity ====
मात्रावदश्नीयात्; मात्रावद्धि भुक्तं वातपित्तकफानपीडयदायुरेव विवर्धयति केवलं, सुखं गुदमनुपर्येति, न चोष्माणमुपहन्ति, अव्यथं च परिपाकमेति; तस्मान्मात्रावदश्नीयात् (३) |२५|
मात्रावदश्नीयात्; मात्रावद्धि भुक्तं वातपित्तकफानपीडयदायुरेव विवर्धयति केवलं, सुखं गुदमनुपर्येति, न चोष्माणमुपहन्ति, अव्यथं च परिपाकमेति; तस्मान्मात्रावदश्नीयात् (३) |२५|
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One should eat in proper quantity without disturbing ''vata, pitta'' and ''kapha'' because that only helps promote one’s life-span, easily passes down the bowels, does not disturb the ''agni'' (digestive fire), and gets digested without discomfort. [25.3]
One should eat in proper quantity without disturbing [[vata]], [[pitta]] and [[kapha]] because that only helps promote one’s life-span, easily passes down the bowels, does not disturb the [[agni]] (digestive capacity), and gets digested without discomfort. [25.3]
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==== Eat after complete digestion of previous meals ====
जीर्णेऽश्नीयात्; अजीर्णे हि भुञ्जानस्याभ्यवहृतमाहारजातं पूर्वस्याहारस्य रसमपरिणतमुत्तरेणाहाररसेनोपसृजत् सर्वान् दोषान् प्रकोपयत्याशु, जीर्णे तु भुञ्जानस्य स्वस्थानस्थेषु दोषेष्वग्नौ चोदीर्णे जातायां च बुभुक्षायां विवृतेषु च स्रोतसां मुखेषु विशुद्धे चोद्गारे हृदये विशुद्धे वातानुलोम्ये विसृष्टेषु च वातमूत्रपुरीषवेगेष्वभ्यवहृतमाहारजातं सर्वशरीरधातूनप्रदूषयदायुरेवाभिवर्धयति केवलं; तस्माज्जीर्णेऽश्नीयात् (४) |२५|
जीर्णेऽश्नीयात्; अजीर्णे हि भुञ्जानस्याभ्यवहृतमाहारजातं पूर्वस्याहारस्य रसमपरिणतमुत्तरेणाहाररसेनोपसृजत् सर्वान् दोषान् प्रकोपयत्याशु, जीर्णे तु भुञ्जानस्य स्वस्थानस्थेषु दोषेष्वग्नौ चोदीर्णे जातायां च बुभुक्षायां विवृतेषु च स्रोतसां मुखेषु विशुद्धे चोद्गारे हृदये विशुद्धे वातानुलोम्ये विसृष्टेषु च वातमूत्रपुरीषवेगेष्वभ्यवहृतमाहारजातं सर्वशरीरधातूनप्रदूषयदायुरेवाभिवर्धयति केवलं; तस्माज्जीर्णेऽश्नीयात् (४) |२५|
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One should eat when the previous meal is digested because if one eats before earlier meal is digested, mixing with undigested food will vitiate all the ''dosha'' quickly. On the other hand, when one eats after the previous meal is well digested, the ''dosha'' do not get vitiated or unsettled from their natural locations, agni is stimulated, appetite is increased, entrances of the channels get cleared, eructation is pure, heart is normal, there are natural urges to pass bodily wastes and there is no obstruction to their passage, and the eaten food enhances one’s life without afflicting any ''dhatu''. [25.4]
One should eat when the previous meal is digested because if one eats before earlier meal is digested, mixing with undigested food will vitiate all the [[dosha]] quickly. On the other hand, when one eats after the previous meal is well digested, the [[dosha]] do not get vitiated or unsettled from their natural locations, agni is stimulated, appetite is increased, entrances of the channels get cleared, eructation is pure, heart is normal, there are natural urges to pass bodily wastes and there is no obstruction to their passage, and the eaten food enhances one’s life without afflicting any [[dhatu]]. [25.4]
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==== Eat suitable combination of food ====
वीर्याविरुद्धमश्नीयात्; अविरुद्धवीर्यमश्नन् हि विरुद्धवीर्याहारजैर्विकारैर्नोपसृज्यते; तस्माद्वीर्याविरुद्धमश्नीयात् (५) |२५|
वीर्याविरुद्धमश्नीयात्; अविरुद्धवीर्यमश्नन् हि विरुद्धवीर्याहारजैर्विकारैर्नोपसृज्यते; तस्माद्वीर्याविरुद्धमश्नीयात् (५) |२५|
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==== Eat at right place and with right accessories ====
इष्टे देशे इष्टसर्वोपकरणं चाश्नीयात्; इष्टे हि देशे भुञ्जानो नानिष्टदेशजैर्मनोविघातकरैर्भावैर्मनोविघातं प्राप्नोति, तथैवेष्टैः सर्वोपकरणैः; तस्मादिष्टे देशे तथेष्टसर्वोपकरणं चाश्नीयात् (६) |२५|
इष्टे देशे इष्टसर्वोपकरणं चाश्नीयात्; इष्टे हि देशे भुञ्जानो नानिष्टदेशजैर्मनोविघातकरैर्भावैर्मनोविघातं प्राप्नोति, तथैवेष्टैः सर्वोपकरणैः; तस्मादिष्टे देशे तथेष्टसर्वोपकरणं चाश्नीयात् (६) |२५|
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iṣṭē dēśē iṣṭasarvōpakaraṇaṁ cāśnīyāt; iṣṭē hi dēśē bhuñjānō nāniṣṭadēśajairmanōvighātakarairbhāvairmanōvighātaṁ prāpnōti, tathaivēṣṭaiḥ sarvōpakaraṇaiḥ; tasmādiṣṭē dēśē tathēṣṭasarvōpakaraṇaṁ cāśnīyāt (6)|25|
iṣṭē dēśē iṣṭasarvōpakaraṇaṁ cāśnīyāt; iṣṭē hi dēśē bhuñjānō nāniṣṭadēśajairmanōvighātakarairbhāvairmanōvighātaṁ prāpnōti, tathaivēṣṭaiḥ sarvōpakaraṇaiḥ; tasmādiṣṭē dēśē tathēṣṭasarvōpakaraṇaṁ cāśnīyāt (6)|25|
One should eat in a favorable place and with favorable accessories because it is important to feel comfortable and satisfied while eating. [25.6]
One should eat in a favorable place and with favorable accessories because it is important to feel comfortable and satisfied while eating. [25.6]
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==== Do not eat too fast ====
नातिद्रुतमश्नीयात्; अतिद्रुतं हि भुञ्जानस्योत्स्नेहनमवसादनं भोजनस्याप्रतिष्ठानं च, भोज्यदोषसाद्गण्योपलब्धिश्च न नियता; तस्मान्नातिद्रुतमश्नीयात् (७) |२५|
नातिद्रुतमश्नीयात्; अतिद्रुतं हि भुञ्जानस्योत्स्नेहनमवसादनं भोजनस्याप्रतिष्ठानं च, भोज्यदोषसाद्गण्योपलब्धिश्च न नियता; तस्मान्नातिद्रुतमश्नीयात् (७) |२५|
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One should not eat too quickly to ensure the food does not get into the wrong passage, and that the person is able to ascertain the qualities and taste of the food or even detect any defects in the food. [25.7]
One should not eat too quickly to ensure the food does not get into the wrong passage, and that the person is able to ascertain the qualities and taste of the food or even detect any defects in the food. [25.7]
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==== Do not eat too slowly ====
नातिविलम्बितमश्नीयात्; अतिविलम्बितं हि भुञ्जानो न तृप्तिमधिगच्छति, बहु भुङ्क्ते, शीतीभवत्याहारजातं, विषमं च पच्यते; तस्मान्नातिविलम्बितमश्नीयात् (८) |२५|
नातिविलम्बितमश्नीयात्; अतिविलम्बितं हि भुञ्जानो न तृप्तिमधिगच्छति, बहु भुङ्क्ते, शीतीभवत्याहारजातं, विषमं च पच्यते; तस्मान्नातिविलम्बितमश्नीयात् (८) |२५|
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nātivilambitamaśnīyāt; ativilambitaṁ hi bhuñjānō na tr̥ptimadhigacchati, bahu bhuṅktē, śītībhavatyāhārajātaṁ, viṣamaṁ [3] ca pacyatē; tasmānnātivilambitamaśnīyāt (8)|25|
nātivilambitamaśnīyāt; ativilambitaṁ hi bhuñjānō na tr̥ptimadhigacchati, bahu bhuṅktē, śītībhavatyāhārajātaṁ, viṣamaṁ [3] ca pacyatē; tasmānnātivilambitamaśnīyāt (8)|25|
One should not eat too slow, because by eating too slow one does not get satisfaction, eats much, and the food becomes cold and is digested irregularly. [25.8]
One should not eat too slow, because by eating too slow one does not get satisfaction, eats much, and the food becomes cold and is digested irregularly. [25.8]
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==== Eat with proper concentration on eating and with normal mental state ====
अजल्पन्नहसन् तन्मना भुञ्जीत; जल्पतो हसतोऽन्यमनसो वा भुञ्जानस्य त एव हि दोषा भवन्ति, य एवातिद्रुतमश्नतः; तस्मादजल्पन्नहसंस्तन्मना भुञ्जीत (९) |२५|
अजल्पन्नहसन् तन्मना भुञ्जीत; जल्पतो हसतोऽन्यमनसो वा भुञ्जानस्य त एव हि दोषा भवन्ति, य एवातिद्रुतमश्नतः; तस्मादजल्पन्नहसंस्तन्मना भुञ्जीत (९) |२५|
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ajalpannahasan tanmanā bhuñjīta; jalpatō hasatō'nyamanasō vā bhuñjānasya ta ēva hi dōṣā bhavanti, ya ēvātidrutamaśnataḥ; tasmādajalpannahasaṁstanmanā bhuñjīta (9)|25|
ajalpannahasan tanmanā bhuñjīta; jalpatō hasatō'nyamanasō vā bhuñjānasya ta ēva hi dōṣā bhavanti, ya ēvātidrutamaśnataḥ; tasmādajalpannahasaṁstanmanā bhuñjīta (9)|25|
One should eat with utmost concentration on the food, while not talking or laughing. By taking food while talking or laughing or with mind elsewhere, he is inflicted with the same defects as by eating too fast. [25.9]
One should eat with utmost concentration on the food, while not talking or laughing. By taking food while talking or laughing or with mind elsewhere, he is inflicted with the same defects as by eating too fast. [25.9]
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==== Eat with self-awareness ====
आत्मानमभिसमीक्ष्य भुञ्जीत सम्यक्; इदं ममोपशेते इदं नोपशेत इत्येवं विदितं ह्यस्यात्मन आत्मसात्म्यं भवति; तस्मादात्मानमभिसमीक्ष्य भुञ्जीत सम्यगिति||२५||
आत्मानमभिसमीक्ष्य भुञ्जीत सम्यक्; इदं ममोपशेते इदं नोपशेत इत्येवं विदितं ह्यस्यात्मन आत्मसात्म्यं भवति; तस्मादात्मानमभिसमीक्ष्य भुञ्जीत सम्यगिति||२५||
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He is (or should be) our physician who knows the ''rasas, dravyas, doshas,'' disorders, place, time and body. [26]
He is (or should be) our physician who knows the rasas, dravyas, [[dosha]], disorders, place, time and body. [26]
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To sum up (all the verses of this chapter):
To sum up (all the verses of this chapter):
The meaning of vimana is to know the effects of ''rasas, dravyas, doshas'' and disorders, substances not to be used excessively, the three forms or types of ''satmya,'' and the eight factors of diet and merits of food. All these have been briefly discussed in this chapter on [[Rasa Vimana]] [27-28]
The meaning of vimana is to know the effects of [[rasa]], [[dravya]], [[dosha]] and disorders, substances not to be used excessively, the three forms or types of [[satmya]], and the eight factors of diet and merits of food. All these have been briefly discussed in this chapter on [[Rasa Vimana]] [27-28]
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== Tattva Vimarsha (Fundamental Principles) ==
== Tattva Vimarsha (Fundamental Principles) ==
*''Rasa'' (taste) is one of the attributes present in ''dravyas'' (substances), which can be perceived by the tongue.
*[[Rasa]] (taste) is one of the attributes present in [[dravya]] (substances), which can be perceived by the tongue.
**There are six ''rasas, madhura'' (sweet), ''amla'' (sour), ''lavana'' (salty), ''katu'' (pungent)'', tikta'' (bitter) and ''kashaya'' (astringent).
**There are six [[rasa]], madhura'' (sweet), ''amla'' (sour), ''lavana'' (salty), ''katu'' (pungent)'', tikta'' (bitter) and ''kashaya'' (astringent).
**Each ''Rasa'' is composed of two ''mahabhutas'' (basic elements). Madhura rasa is made up of prithvi and apa, amla rasa of prithvi and agni, lavana of apa and agni, katu of vayu and agni, tikta of vayu and akasa , and kashaya is made up of vayu and prithvi.
**Each [[rasa]] is composed of two [[mahabhuta]] (basic elements). Madhura rasa is made up of [[Prithvi]] and [[apa]], amla rasa of [[Prithvi]] and [[agni]], lavana of [[apa]] and [[agni]], katu of [[vayu]] and [[agni]], tikta of [[vayu]] and [[akasha]] , and kashaya is made up of [[vayu]] and [[Prithvi]].
*Rasas influence doshas which influence health and disease. For example: madhura, amla and lavana aggravate kapha, while katu, tikta, and kashaya pacify it. Similarly, amla, lavana and katu aggravate pitta while madhura, tikta, and kashaya pacify it. And katu, tikta and kashaya aggravate vata, while madhura, amla and lavana pacify it. Thus, three rasa aggravate one dosha, whereas others pacify it. Proportionate use of all six rasas in a diet is considered healthy practice and forms the basis of a superior satmya.
*Rasas influence [[dosha]] which influence health and disease. For example: madhura, amla and lavana aggravate [[kapha]], while katu, tikta, and kashaya pacify it. Similarly, amla, lavana and katu aggravate [[pitta]] while madhura, tikta, and kashaya pacify it. And katu, tikta and kashaya aggravate [[vata]], while madhura, amla and lavana pacify it. Thus, three rasa aggravate one [[dosha]], whereas others pacify it. Proportionate use of all six rasas in a diet is considered healthy practice and forms the basis of a superior [[satmya]].
**The three aggravator rasas have similar mahabhuta constitution as the dosha while the other three pacifier rasas have opposite mahabhuta constitution.
**The three aggravator rasas have similar [[mahabhuta]] constitution as the [[dosha]] while the other three pacifier rasas have opposite [[mahabhuta]] constitution.
**Manifestations of panchmahabhautic constitution of dravya follows rules of cause and effect in regards to relationship between rasa, vipaka and veerya and is known as prakriti samasamaveta with an exception of vikrati visham samveta. Same rule is followed by interplay between doshas in genesis of disease.
**Manifestations of panchmahabhautic constitution of dravya follows rules of cause and effect in regards to relationship between rasa, vipaka and veerya and is known as [[prakriti]] samasamaveta with an exception of [[vikriti]] visham samveta. Same rule is followed by interplay between [[dosha]] in genesis of disease.
**If dravya and manifestations of interplay between doshas do not follow cause and effect rules, then it is called vikrati vishamasamaveta.
**If dravya and manifestations of interplay between [[dosha]] do not follow cause and effect rules, then it is called vikrati vishamasamaveta.
*Certain drugs are very effective but have side effects when used for prolonged periods, and therefore should be used carefully, such as pippali, kshara and lavana.
*Certain drugs are very effective but have side effects when used for prolonged periods, and therefore should be used carefully, such as pippali, kshara and lavana.
*There are eight guidelines for taking food ,called ahara vidhi visheshayatana (please see the chart given below).
*There are eight guidelines for taking food ,called ahara vidhi visheshayatana (please see the chart given below).
! rowspan="1"| Description
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| 1 || ''Prakriti''|| It indicates the natural qualities of the food articles i.e. the inherent qualities like guru (heavy), ''laghu'' (light) etc.
| 1 ||[[Prakriti]]|| It indicates the natural qualities of the food articles i.e. the inherent qualities like guru (heavy), ''laghu'' (light) etc.
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| 2 || ''Karana''|| The process or preparation of food. The method of preparation and processing of food changes the natural quality of the food.
| 2 || ''Karana''|| The process or preparation of food. The method of preparation and processing of food changes the natural quality of the food.
! rowspan="1"| Description
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| 1 || ''Ushnamashneeyaat''|| Warm food is relished, it enhances agni, gets digested early and stimulates the peristaltic movements and there by evacuates vata, reduces the kapha in intestinal area.
| 1 || ''Ushnamashneeyaat''|| Warm food is relished, it enhances [[agni]], gets digested early and stimulates the peristaltic movements and there by evacuates [[vata]], reduces the [[kapha]] in intestinal area.
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| 2 || ''Snigdhamashneeyaat''|| Unctuous food is relished, stimulates agni and peristaltic movements, the body is adequately nourished, strengthens the sense organs and also enhances vigour and complexion.
| 2 || ''Snigdhamashneeyaat''|| Unctuous food is relished, stimulates [[agni]] and peristaltic movements, the body is adequately nourished, strengthens the sense organs and also enhances vigour and complexion.
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| 3 || ''Maatraavadashneeyaat'' || In appropriate quantity, the food enhances the life expectancy of the person by keeping the tridoshas- vata, pitta and kapha in balance, gets easily propelled down towards the rectum, does not affect the digestive power and thus gets digested and assimilated without any disturbances.
| 3 || ''Maatraavadashneeyaat'' || In appropriate quantity, the food enhances the life expectancy of the person by keeping the tri[[dosha]]- [[vata]], [[pitta]] and [[kapha]] in balance, gets easily propelled down towards the rectum, does not affect the digestive power and thus gets digested and assimilated without any disturbances.
|-
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| 4 || ''Jeerne ashneeyaat'' || The food should be eaten only after complete digestion of the previous meal as it is going to maintain the harmony of the doshas in their respective places, the agni is stimulated, the person develops the appetite, the channels are free of adherents and open, he gets the healthy eructation from the mouth, stomach is clear, peristaltic movements are normal, urges of flatus, urine and faeces are well attended to, that food is going to serve the sole purpose of promoting life by not vitiating any components of the body.
| 4 || ''Jeerne ashneeyaat'' || The food should be eaten only after complete digestion of the previous meal as it is going to maintain the harmony of the doshas in their respective places, the [[agni]] is stimulated, the person develops the appetite, the channels are free of adherents and open, he gets the healthy eructation from the mouth, stomach is clear, peristaltic movements are normal, urges of flatus, urine and faeces are well attended to, that food is going to serve the sole purpose of promoting life by not vitiating any components of the body.
If eaten while the previous meal is still in the stomach undigested, the newly consumed food mixes with the partially digested one and provokes the tridoshas.
If eaten while the previous meal is still in the stomach undigested, the newly consumed food mixes with the partially digested one and provokes the tri[[dosha]].
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| 5 || ''Veerya aviruddham ashneeyat'' || If antagonistic food is not eaten, the person is not afflicted with disorders born of incompatible diet (18 types of incompatible dietary as explained in C. Su 26/85-101).
| 5 || ''Veerya aviruddham ashneeyat'' || If antagonistic food is not eaten, the person is not afflicted with disorders born of incompatible diet (18 types of incompatible dietary as explained in [Cha.Sa.[[Sutra Sthana]] 26/85-101].
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| 6 || ''Ishte deshe ishta sarvopakaranam ashneeyaat'' || Food is to be eaten in a congenial place with all necessary equipment to avoid all those ill effects of depression of mind caused due to unpleasant atmosphere and inadequate eating equipment.
| 6 || ''Ishte deshe ishta sarvopakaranam ashneeyaat'' || Food is to be eaten in a congenial place with all necessary equipment to avoid all those ill effects of depression of mind caused due to unpleasant atmosphere and inadequate eating equipment.
*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.''
*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.
*''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.
*Excess of intake of ''kshaara'': Oral administration of kshaara (alkali) is recommended for maintaining blood pH level. Reduction in the pH level of the blood- acidic blood is stated to be the prime cause of many inflammatory and degenerative disorders. However excessive alkalinity is again a trouble shooter with regard to tissue functioning.
*Excess of intake of ''kshaara'': Oral administration of kshaara (alkali) is recommended for maintaining blood pH level. Reduction in the pH level of the blood- acidic blood is stated to be the prime cause of many inflammatory and degenerative disorders. However excessive alkalinity is again a trouble shooter with regard to tissue functioning.
Metabolic alkalosis is an elevated arterial pH an increase in the serum [HCO3-] and an increase in the Pco2 as a result of compensatory alveolar hypoventilation. Major exogenous causes can be detected as
*Metabolic alkalosis is an elevated arterial pH an increase in the serum [HCO3-] and an increase in the Pco2 as a result of compensatory alveolar hypoventilation. Major exogenous causes can be detected as
*Acute alkali administration
**Acute alkali administration
*Milk alkali syndrome
**Milk alkali syndrome
*Vomiting
**Vomiting
*Gastric aspiration
**Gastric aspiration
*Diuretics
**Diuretics
*Tobacco chewing
**Tobacco chewing
The National Institutes of Health reports light-headedness as a common alkalosis symptom, as well as confusion. In extreme cases, such symptoms can worsen to the level of catatonic stupor and even coma. Arthur Greenberg and Alfred K. Cheung's "Primer on Kidney Diseases" states that alkalosis may also cause a predisposition to seizures, and Cichoke's book adds that severe cases can also put victims in a state of shock and could cause death. These symptoms, taken together, are very similar to the range of symptoms caused by hypocalcemia, and in isolated cases the milder symptoms could suggest dozens of different health issues. To be sure that the cause of one or more of these symptoms is an elevated level of alkalinity, blood tests administered by a physician are required.
*The National Institutes of Health reports light-headedness as a common alkalosis symptom, as well as confusion. In extreme cases, such symptoms can worsen to the level of catatonic stupor and even coma. Arthur Greenberg and Alfred K. Cheung's "Primer on Kidney Diseases" states that alkalosis may also cause a predisposition to seizures, and Cichoke's book adds that severe cases can also put victims in a state of shock and could cause death. These symptoms, taken together, are very similar to the range of symptoms caused by hypocalcemia, and in isolated cases the milder symptoms could suggest dozens of different health issues. To be sure that the cause of one or more of these symptoms is an elevated level of alkalinity, blood tests administered by a physician are required.
The University of Maryland Medical Centre reports nausea and vomiting as another typical alkalosis symptom, but again, these symptoms by themselves cannot lead one to the conclusion that elevated alkalinity is the root cause. Interestingly, prolonged vomiting can also cause alkalosis, according to the National Institutes of Health. Such instances are specified as hypochloremic alkalosis (achlorhydria), brought on by extremely low levels of chloride due to the loss of stomach liquids and other contents.
*The University of Maryland Medical Centre reports nausea and vomiting as another typical alkalosis symptom, but again, these symptoms by themselves cannot lead one to the conclusion that elevated alkalinity is the root cause. Interestingly, prolonged vomiting can also cause alkalosis, according to the National Institutes of Health. Such instances are specified as hypochloremic alkalosis (achlorhydria), brought on by extremely low levels of chloride due to the loss of stomach liquids and other contents.
However it is noteworthy that the alkali consumed orally may not induce the acute effects of metabolic alkalosis. There seems a vivid variation in the features of acute alkalosis and the effects of long term alkali consumption as explained in [[Charak Samhita]].
However it is noteworthy that the alkali consumed orally may not induce the acute effects of metabolic alkalosis. There seems a vivid variation in the features of acute alkalosis and the effects of long term alkali consumption as explained in [[Charak Samhita]].
14. University of Maryland Medical Center: Alkalosis Symptoms<br />
14. University of Maryland Medical Center: Alkalosis Symptoms<br />
15. MedicineNet: Definition of Tetany<br />
15. MedicineNet: Definition of Tetany<br />
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