Vaitarana

Vaitaranabasti is a therapeutic enema. It is effective in diseases like amavata, katishoola (lumbago), gridhasi (sciatica), klaibya (sexual dysfunction), vishamajwara(fever) etc. The description is available in ayurveda texts likeChakradutta, Vrandhamadhava, Vangasenasamhita.In current scenario, it is used in amavatapatients as a safe, innocuous & custodian therapy for the patient. It is also useful in amadosha predominant conditions like anaha (abdominal distension),shotha (swelling),shula (pain). It has vata-kaphapacifying properties and helps in removing avarana of vata by kapha. The present chapter describes advantages and practical aspects of vaitaranabasti.

Contributors

Section/Chapter/topic	Concepts/Prakriti/Manas prakriti
Authors	Patil Rajkala P.1, Gupta Rishanki2
Reviewer	Basisht G.3,
Editor	Deole Y.S.4
Affiliations	1Department of Panchakarma, Faculty of Ayurveda, I.M.S., B.H.U., Varanasi, India 2Department of Rog Nidana, Faculty of Ayurveda, I.M.S., B.H.U., Varanasi, India 3Rheumatologist, Orlando, Florida, U.S.A. 4Department ofKayachikitsa, G.J.Patel Institute of Ayurvedic Studies and Research, New Vallabh Vidyanagar, Gujarat, India
Correspondence emails	rajkalapatil@bhu.ac.in, carakasamhita@gmail.com
Publisher	Charak Samhita Research, Training and Development Centre, I.T.R.A., Jamnagar, India
Date of publication:	November 18, 2022
DOI	In process

Etymology and derivation

According to Padma Purana, Vaitarana means ‘Vai’ (meaning truly) to ‘tarana’ (means saving). Vaitarana is called so because the enema is said to prevent many diseases. It means to donate, go across, to leave which helps to expel the dosha. Vaitarana is the name of river, which can bring back the dead to live.It is meant to cross a river, transporting (a departed spirit) over the river that flows between earth and the lower regions [Monier-Williams Sanskrit-English Dictionary, 1899]. Hence, this basti is so powerful that it can bring back life of a person, who is about to die. The first reference regarding vaitaranibasti is probably found in the Siddhayogaor Vrindamadhava ; narrated as separate section as this formulation does not satisfy inclusion in description ofniruhabasti.The critical edition of Vrindha Madhava by Dr.Premavati Tiwari and Dr. AshaKumari reports a variant reading where gudais replaced by Hingu.

The basic difference in niruha and vaitaranabasti as follow-

NIRUHA BASTI (purification enema)	VAITARANA BASTI (Vaitarana enema)
Contents- Makshika (honey), Lavana (salt), Sneha(oil), Kalka(paste), &Kwatha(decoction).	Contents- Saindhava (rock salt), Guda (jaggery), Chincha (tamrind), Taila (oil), &Drava Dravya (liquids).
Makshika(honey)	Instead of Makshika(honey) ;Guda(jaggery) is there.
here kalka(paste) mainly of satapushpa (dill seed) or madhanaphala (emetic nut).	chincha(tamrind) act as kalka (paste).
sneha(oil)	here rukshnasneha(oil processed with herbs of hot potency and dry property that will not increase kapha) used like bhrityasaindhavaditaila (special medicated oil).
Generally used kwatha (decoction) like dashmoola (group of ten herbs).	Here Gomutra(cow urine) used instead of any kwatha (decoction).

Ingredients described in different texts :

Contents	Chakradutta	Vrindhamadhava	Vangasena	Weight in grams/ml
Saindhava (rock salt)	1 karsha	1 karsha	1 karsha	10gms
Guda (jaggery)	1 shukti(1/2 pala)	1 shukti(1/2 pala)	1/2 pala	25gms
Amlika (tamrind)	1 pala	1 pala	1 pala	50gms
Gomutra (cow urine)	1 kudava(4pala)	1 kudava(4 pala)	Ishattaila	200ml
Godugdha (cow milk)	Not mentioned	Not mentioned	1 kudava	-
Taila(–ilataila- sesame oil)	Quantity not mentioned	Oil insmall quantity	Oil in small quantity	10-25ML

Pharmacological properties of ingredients

Sr.No	Contents	Botanical /English name	Rasa (Taste)	Virya (Potency)	Vipaka (metabolic properties- after digestion)	Guna	Properties	Chemical constituent
1.	Amlika	Tamarindus indica (fam. Fabaceae)/ Tamarind	Amla	Ushna	Amla	Guru, Ruksha, Sara.	Kaphavatanut, Dipana, Bastisuddhikara,	Tamarindica, saponin, sugar, inorganic acid.
2.	ErandTaila	Ricinus Communis/ Castor Oil	Madhura,Katu, Kashaya (Sweet, pungent, Astringent)	Ushna (Hot)	Madhura (Sweet)	Snigdha, Guru, Sukshma, Vyavayi, Vishada,Sara,Vikasi.	Shool, Shothain kati, Vrsya, Amavatahara, VataKaphahara and Adhobhagadoshahara (disorders of lower parts of the body)	-
3.	Saindhava	Rock salt	Madhura	Shita	-	Laghu	Srotosodhak	NACL
4.	Gomutra	Cow’s urine	Katu	Ushna	-	Laghu, Tikshna	Vatanulomana, Srotosodhak	Urea,Uric acid
5.	Guda	Saccharin offcinarum (fam.poaceae)/ Jaggery	Madhura	Ushna, Natishita	Madhura	Snigdha, Ishatksariya.	Vata-Pitta Nashaka. Saktasochana, Vrsya, Vataghna-Natipittajit- -Kaphavrddhikara, Krmivrddhikara, Balya, Medovrddhikara	sugar

Indications

1. Shoola (pain),
2. Anaha (gaseous distention),
3. Amavata (diseases due to Ama and Vata)
4. Shopha of kati, uru, prushta(inflammation of upper or lower back)
5. Urusthambha (specific diseaseof lower limb)
6. Gridhrasi (sciatica)
7. Janusamkocham (stiffness in Knee)
8. Vishamajwara(fever)
9. Klaibya(impotency)

Method of preparation

A) Materials Required to Formulate Basti.

1. Basti putak (enema can)
2. Basti netra (nozzle)
3. Gloves
4. Cotton cloth
5. Mortal &pastel

B)Ingredients of basti

1. Guda (jaggery)
2. Saindhavlavana(rock Salt)
3. Gomutraarka(cow urine)
4. Chincha (tamarind)
5. Erandtaila (castor oil)

C)Procedure to formulate &give basti.

Pre-procedure:
a) Preparation of patient
b) Preparation of basti.

a) Preparation of patient: After the evacuation of bladder and bowels, local massage and fomentation on pelvic region shall be done.
b) Preparation of basti: Vaitaranabasti is prepared as per the classical method used for the preparation of niruhabasti. Jaggery (guda) is mixed uniformly with a small amount of lukewarm water. Saindhava is added to the above. Tilataila is added till the mixture become homogenous. Chinchakalka is prepared with warm water and added to the above mixture carefully. Gomutra is added slowly and mixing is continued so as to have uniform bastidravya. Finally, after filtering, bastidravyais made lukewarm by keeping it into hot water bath.

Main procedure (pradhana karma):

Patient is advised to lie down in the left lateral position on the basti table with straight body and left hand kept below head. His right leg is folded at knee joint and made to rest flat over the straight left leg. Then lukewarm (sukhoshna) unctuous material (sneha) is applied to the anal region and on the basti instrument (Netra). It is inserted slowly up to 1/4 part of the bastinetra. Lukewarm bastishould be administered slowly.

Post procedure (pashchat karma):

The basti instrument is removed from anus. Then gentle tapping on thigh & buttocks is done. Then the patient is asked to change posture to left lateral. If patient gets natural urge within 10 to 30 minutes, he will be advised to evacuate bowels.Clinical features of proper basti karma are observed.

Basti retention time (pratyagamana):Onemuhurta (48 minutes).

Clinical features after administration:
Proper dose

1. Prashasta vidamutra (proper amount of defecation, urination & evacuation of flatus)
2. Agni vriddhi(improves digestion)
3. Ruchi (increased desire to take food),
4. Ashayalaghvani (lightness in body)
5. Rogaupshanti (resolution of disease state)
6. Balavraddhi(increased physical strength).

Less dose

1. Shiro hridaya, gudabasti, medhravedana(pain in head, heart, anal region, urinary bladder, penis)
2. Shopha (swelling)
3. Pratishyaya(rhinitis)
4. Parikartika(fissure)
5. Hrillasa (nausea)
6. Maruta mutra sanga(retention of flatus & urine)
7. Shwasa (dyspnea).

Excess dose

1. Kapha pitta kshaya (reduction of kapha& pitta)
2. Anil prakopa (increment of vata)
3. Angamarda (body pain)
4. Klama (fatigue)
5. Vepana (trembling)
6. Nidra-balaabhava(absence of sleep & strength)
7. Tamapravesha(blackouts)
8. Hikka(hiccup)
9. Unmada (insanity)
10. Adhmana(bloating)
11. Parikartika(fissure)
12. Stambha(stiffness)
13. Kamala(jaundice)

D)Time of administration

Vaitaranabastican be given after meal also.

Mode of action of basti

Basti introduced into the rectum (pakwashaya)acts upon the whole body and on every system of the body. It draws out impurities from head to toe by its potency just as the sun evaporates water from the earth by its heat. [Cha.Sa.Siddhi Sthana 7/64] As the cloth absorbs the dye from water mixed with kusumba(safflower) plant, in the same way Basti eliminates the mala from the body which have undergone liquefaction due to snehana and svedana. [A. Hru. Sutra Sthana 19]

The bastidravya churns and collects the accumulated dosha and stool (shakrut) from umbilical, hypogastric and pelvic region (nabhi, kati, parshwa and kukshi pradesha), causes oleation (snehana) to the body and expels out the dosha.[Cha. Sa. Siddhi Sthana1/40]

Mode of action ofvaitaranabasti:

Note: The pharmacological properties of ingredients after their rectal administration are not yet studied. The properties of ingredients after oral administration are studied and presented here for reference.

Saindhava lavana (rock salt): Saindhava lavanais the purest form of rock salt, considered the best among all varieties of salt and advisable for daily consumption. It possesses 85% NaCl and 15% trace materials, whereas anothersaltcontains 97% NaCl.It is salty and slightly sweet in taste; madhuravipaka (sweet post digestive effect), sheetaveerya (cold potency), light to digest and unctuous in nature. In bastitherapy, rock salt is added to prepare an emulsion. It helps to dissolve and expel dosha from the intestines.
The role of subtle (sukshma), unctuous (snigdha) and sharp (tikshna) properties are as below:

- By virtue of subtle (suskhmaguna),bastidravyareaches up to the molecular level. It helps to pass the drug molecule in systemic circulation through the mucosa.

- Sharp (tikshnaguna) breaks down the morbid mala & dosha bondings (sanghata), hence helpful for the elimination of waste due to its irritant property.

- Unctuous (snigdhaguna)is capable of liquefying the doshaand breaking it into minute particles.

Chincha / Tamarind (Tamarindus indica L.) :
Oral administration of chinchahasvata-kapha pacifying, dry (ruksha) and hot (ushna) properties. These are useful in management of amavata.Tamarind is rich in tartaric acid which is a potent antioxidant and is a good source of iron and thiamine. The ripe fruit of tamarind is madhura-amla (sweet-sour) in taste. It is heavy to digest (guru),dry (ruksha),and hot in potency (ushnaveerya) with sour (amla)post digestive effect (vipaka).

Ripe fruit pacifies vataand pitta. It has appetizing, digestive, thirst suppressing liver stimulant, anti-inflammatory, diuretic, anti-toxic, bladder purifing, anti-fatigue actions. It is useful for fever, constipation, loss of appetite, wound, sunstroke, rheumatism, inflammation, and diabetes. Its fruit is laxative. Leaves are useful to destroy parasitic intestinal worms. It is used as a food and has culinary uses. It is made into a refreshing and cooling beverage particularly used in fever. It possesses antioxidant, antiinflammatory, anti-microbial, anti-fungal, anti-viral,hepato-protective, anti-nematodal, molluscicidal, antidiabetic, anti-cytotoxic activities.

Tamarind fruit has anti spasmolytic activity by blocking calcium channel has a laxative effect due to the presence of malic acid, tartaric acid and potassium and it prevents cardiovascular diseases and obesity due to the content of polyphenol and flavanoids in it.

Jaggery: In vaitarana basti, jaggary is used instead of honey(madhu). Saindhavaalong with jaggary makes a homogenous mixture, to form a solution having properties to permeable the water easily. The retention of the irritative substances may be favored by making its solution as nearly isotonic as possible by using colloidal fluids as a combination of this bastidravya, it also helps in carrying the drug into the micro-cellular level.It also contains polyphenols, a phenolic compound withantioxidant and cytoprotective activities. Jaggery is a very useful substance for oedema patient, when it is consumed along with ardraka, abhaya, sunthi, or pippali. It is also good for the patients with dysuria, constipation, cardiac problems, asthma, allergies, chronic fever, piles, throat and lung infections, malabsorption syndrome (grahani) and kaphavataja roga.

Gomutra (cow urine): In vaitaranabasti, cow urine is main ingredient. Its pungent taste (katu rasa), pungent post digestive effect (katuvipaka), hot potency (ushnavirya), light to digest (laghu), dry (ruksha) and sharp (tikshna) properties pacify kapha and vata. It stimulates agni (agnideepana-pachana), purifies body channels (srotovishodhana),pacifies vata (vatanulomana) and relieves ama. It is the best and useful among all urines (mutra).13It is useful in obesity, certain cardiac and renal diseases,indigestion, stomachache, diarrhea, oedema, jaundice,anemia, hemorrhoids and skin diseases including vitiligo. It acts as bio-enhancer and has antifungal, antimicrobial, germicidal, bactericidal, anthelmintic, antioxidant and antineoplastic action. It is useful in hypersensitivity reactions and in numerous other diseases including increasing the life span of a person. It has immune enhancer properties. It augments B and Tblastogenesis and IgA, IgG, and IgM titer in experimental animals. It exhibits antimicrobial and germicidal activity due to the presence of urea, creatinine, and Arum hydroxide (wwarnakshara) in it.Its anti-cancerous activity is due to the presence of uric acid and Allantoin in it. It shows wound healing activity due to the presence of allantoin, immunomodulation due to presence of Arum hydroxide. It prevents cardiovascular diseases due to the presence of kallikrein, urokinase, hippuric acid and ammonia in it. It attributes anti-obesity properties due to the content of copper. It exhibits anti-toxic activity by virtue of Arum hydroxide present in it.