Changes

iti sarvadhAtUnAmekaikasho~atideshatashca vRuddhihrAsakarANi vyAkhyAtAni bhavanti||11||

iti sarvadhAtUnAmekaikasho~atideshatashca vRuddhihrAsakarANi vyAkhyAtAni bhavanti||11||

If a particular ''dhatu'' is to be increased and the dietary articles with similar properties cannot be consumed because of their non-availability or even if available they cannot be used because of unsuitability, intolerable nature or any other cause, then food preparations of different nature having the predominance of the attributes of the ''dhatu'' (that needs to be enhanced) should be used. Here are some examples to illustrate this. When there is a deficiency of ''shukra'', milk, ghee and other such substances known to be ''madhura'' (sweet), ''snigdha''(unctuous), and ''sheeta''(cold) should be administered. In case of diminution of ''mutra'', sugarcane juice, ''varuni'' type of wine, ''manda'' (thin gruel), liquid food articles and substances having ''madhura, lavana'',and ''amla'' tastes and sticky nature should be administered. For diminution of ''purisha'' (feces), ''kulmasha, masha, kuskund'' (mushrooms), ''ajamadhya'' (meat of abdomen and trunk of goat), ''yava, shaka'' (leafy vegetables), and ''dhanyamla'' (sour rice gruel) should be given. The diminution of ''vata'' should be treated with substances having ''katu, tikta,'' and ''kashaya'' tastes, and ''ruksha, laghu'' and ''sheeta'' properties. In case of diminution of pitta, substances having amla, lavana, katu tastes, and ushna and tikshna properties should be administered whereas for diminution of vata, substances having madhura taste, and snigdha, guru, sandra and picchila properties should be administered. The activities which would increase these dhatu should also be followed. Similarly other dhatu should also be either increased or decreased by the administration of similar and desimilar substances respectively in appropriate time.

If a particular ''dhatu'' is to be increased and the dietary articles with similar properties cannot be consumed because of their non-availability or even if available they cannot be used because of unsuitability, intolerable nature or any other cause, then food preparations of different nature having the predominance of the attributes of the ''dhatu'' (that needs to be enhanced) should be used. Here are some examples to illustrate this. When there is a deficiency of ''shukra'', milk, ghee and other such substances known to be ''madhura'' (sweet), ''snigdha''(unctuous), and ''sheeta''(cold) should be administered. In case of diminution of ''mutra'', sugarcane juice, ''varuni'' type of wine, ''manda'' (thin gruel), liquid food articles and substances having ''madhura, lavana'',and ''amla'' tastes and sticky nature should be administered. For diminution of ''purisha'' (feces), ''kulmasha, masha, kuskund'' (mushrooms), ''ajamadhya'' (meat of abdomen and trunk of goat), ''yava, shaka'' (leafy vegetables), and ''dhanyamla'' (sour rice gruel) should be given. The diminution of ''vata'' should be treated with substances having ''katu, tikta,'' and ''kashaya'' tastes, and ''ruksha, laghu'' and ''sheeta'' properties. In case of diminution of ''pitta'', substances having ''amla, lavana, katu'' tastes, and ''ushna'' and ''tikshna'' properties should be administered whereas for diminution of ''vata,'' substances having ''madhura'' taste, and ''snigdha,'' ''guru, sandra'' and ''picchila'' properties should be administered. The activities which would increase these ''dhatu'' should also be followed. Similarly other ''dhatu'' should also be either increased or decreased by the administration of similar and dissimilar substances respectively in appropriate time.

Thus, the factors which increase or decrease all the dhatus have been described- some dhatu have been specifically described while for the rest of the dhatus, the same principles should be extended. (11)

Thus, the factors which increase or decrease all the dhatus have been described- some dhatu have been specifically described while for the rest of the ''dhatus'', the same principles should be extended. [11]

==== Factors responsible for growth ====

==== Factors responsible for growth ====