Changes

=== ''Vidhi Vimarsha'' ===  

=== ''Vidhi Vimarsha'' ===  

Vatarakta is a group of inflammatory rheumatic diseases. Pathogenesis of these ailments is related to aggravation of vata dosha due to vitiation of rakta dhatu. The primary sites of involvement are small joints of hands and feet.     

''Vatarakta'' is a group of inflammatory rheumatic diseases. Pathogenesis of these ailments is related to aggravation of v''ata dosha'' due to vitiation of ''rakta dhatu''. The primary sites of involvement are small joints of hands and feet.     

Etiological factors:

==== Etiological factors ====

Diet: Excess intake of salty, sour and pungent foods with spices and deep fried in oil are observed to cause the disease. The soft drinks with alkalis, excess consumption of fatty substances, alcohol, aquatic animals, dried flesh are known to vitiate rakta. A study carried on 178 participants revealed that excess intake of amlarasa could be a risk factor for joint inflammation, dentine hypersensitivity, stomatitis, halitosis, heartburn and papules. Consumption of astringent, pungent, bitter, ruksha food items (grains of low nutritional values and those with dry property) vitiate vata dosha. Consumption of tikshna (sharply acting) and vidahi (which causes burning) are other factors responsible for vitiating rakta.  

The dietary habits like intake of food during indigestion (ajirna), incompatible food (viruddhahar), eating food before proper digestion of previous meal (adhyashana) are causes of vitiation of vata due to improper digestion and metabolism.  

===== Diet =====

Psychological factors: Anger is known to vitiate pitta and secondarily rakta.  

 

Lifestyle habits: Sleeping in daytime and vigil during the night; injuries, not purifying the body (by shodhana karma); starvation, excess travelling, sporting in water, jumping, leaping, excessive walking in hot season, excessive sexual intercourse and suppression of natural urges are responsible for vitiation of vata.  

Excess intake of salty, sour and pungent foods with spices and deep fried in oil are observed to cause the disease. The soft drinks with alkalis, excess consumption of fatty substances, alcohol, aquatic animals, dried flesh are known to vitiate ''rakta''. A study carried on 178 participants revealed that excess intake of ''amlarasa'' could be a risk factor for joint inflammation, dentine hypersensitivity, stomatitis, halitosis, heartburn and papules. Consumption of astringent, pungent, bitter, ''ruksha'' food items (grains of low nutritional values and those with dry property) vitiate ''vata dosha''. Consumption of ''tikshna'' (sharply acting) and ''vidahi'' (which causes burning) are other factors responsible for vitiating ''rakta''.  

 

The dietary habits like intake of food during indigestion (''ajirna''), incompatible food (''viruddhahara''), eating food before proper digestion of previous meal (''adhyashana'') are causes of vitiation of ''vata'' due to improper digestion and metabolism.  

 

===== Psychological factors =====

 

Anger is known to vitiate pitta and secondarily ''rakta''.  

 

===== Lifestyle habits =====

 

Sleeping in daytime and vigil during the night; injuries, not purifying the body (by shodhana karma); starvation, excess travelling, sporting in water, jumping, leaping, excessive walking in hot season, excessive sexual intercourse and suppression of natural urges are responsible for vitiation of vata.  

 

In general, the delicate persons who are indulged in sweet and rich food substances and are not in habit of physical activities, the vata and rakta are vitiated. Those who have sedentary lifestyles with least walking are most prone to vatarakta. 2,3,   

In general, the delicate persons who are indulged in sweet and rich food substances and are not in habit of physical activities, the vata and rakta are vitiated. Those who have sedentary lifestyles with least walking are most prone to vatarakta. 2,3,   

The above factors can cause vitiation of blood by aggravation of its tikshna (sharply acting) property and vitiation of vata dosha by aggravation of its ruksha (dry) property. The properties like sukshma (minuteness) and sara (moving) of both vata and rakta are affected to cause the disease process. Drava (fluidity) of rakta is affected leading to obstruction in free movement of vata.  

The above factors can cause vitiation of blood by aggravation of its tikshna (sharply acting) property and vitiation of vata dosha by aggravation of its ruksha (dry) property. The properties like sukshma (minuteness) and sara (moving) of both vata and rakta are affected to cause the disease process. Drava (fluidity) of rakta is affected leading to obstruction in free movement of vata.