Changes

Thus, in the Section on General Principles in the treatise compiled by Agnivesha and revised by Charaka, the twenty-seventh chapter entitled ‘The Regimen of food and beverages” stands completed.

Thus, in the Section on General Principles in the treatise compiled by Agnivesha and revised by Charaka, the twenty-seventh chapter entitled ‘The Regimen of food and beverages” stands completed.

====Tattva Vimarsha ====

===''Tattva Vimarsha'' ===

• Extrinsic charactgeristics, intrinsic qualities, modes of preparation, texture, and taste of a food article are important attributes for it to be suitable for human consumption

#Extrinsic charactgeristics, intrinsic qualities, modes of preparation, texture, and taste of a food article are important attributes for it to be suitable for human consumption

• All food items have natural qualities – beneficial and harmful - that need to be weighed in before recommended for consumption.

#All food items have natural qualities – beneficial and harmful - that need to be weighed in before recommended for consumption.

• There are twelve categories of food described in detail in this chapter that need to be studied before prescribing to a patient.

#There are twelve categories of food described in detail in this chapter that need to be studied before prescribing to a patient.

• Green vegetables that have been contaminated, dried, and are old and unseasonal should not be used.

#Green vegetables that have been contaminated, dried, and are old and unseasonal should not be used.

• Preparations that require cooking over a low fire for a long time and are thick and hard are considered heavy, slow-to-digest, fatty and strength-enhancing.

#Preparations that require cooking over a low fire for a long time and are thick and hard are considered heavy, slow-to-digest, fatty and strength-enhancing.

• The heaviness and lightness of preparations must be determined according to the combination of the substances, the nature of preparation and the measure of each substance.

#The heaviness and lightness of preparations must be determined according to the combination of the substances, the nature of preparation and the measure of each substance.

• Aged cereals and pulses (about a year old) are recommended for consumption. The old grain is generally dry and light and the new generally heavy.

#Aged cereals and pulses (about a year old) are recommended for consumption. The old grain is generally dry and light and the new generally heavy.

• Grains that get cooked quicker are considered lighter to digest than the others. The decorticated and slightly roasted pulse is digested easily.

#Grains that get cooked quicker are considered lighter to digest than the others. The decorticated and slightly roasted pulse is digested easily.

• The drink which is opposite in quality to that of the food taken is the proper corrigent (agent that neutralizes the undesirable-effects of a particular medication or diet). Whatever drink is not deleterious to doshas and dhatus is to be considered the right post-prandial drink.  

#The drink which is opposite in quality to that of the food taken is the proper corrigent (agent that neutralizes the undesirable-effects of a particular medication or diet). Whatever drink is not deleterious to ''doshas'' and ''dhatus'' is to be considered the right post-prandial drink.  

• One should take as his post-prandial drink that which is wholesome and fit to consume based on its thorough examination.  

#One should take as his post-prandial drink that which is wholesome and fit to consume based on its thorough examination.  

• Unctuous and hot drinks in conditions of vata, sweet and cooling ones in those of pitta, dry and hot ones in kapha, and meat juices in wasting are considered to be the best.  

#Unctuous and hot drinks in conditions of ''vata'', sweet and cooling ones in those of ''pitta'', dry and hot ones in k''apha'', and meat juices in wasting are considered to be the best.  

• The digestion depends upon inherent property of the food article as well as its interaction with the agni (body’s digestive capacity).

#The digestion depends upon inherent property of the food article as well as its interaction with the ''agni'' (body’s digestive capacity).

• Qualities and effects of food are altered after processing, its vehicle and interaction with body.   

#Qualities and effects of food are altered after processing, its vehicle and interaction with body.   

Vidhi Vimarsha:

===''Vidhi Vimarsha'' ===

For over 4000 years, the Charaka Samhita and its predecessor, the Agnivesha Tantra have provided a wealth of knowledge on managing life, not just health and disease management. Sages and practitioners passed on this distilled knowledge by word-to-mouth for centuries. Over the course of this period, the environment around us has changed significantly – affecting us and the living beings around us. Habitats have changed rendering some creatures extinct or endangered, while others have adapted themselves or evolved. Further, social traditions have dictated changes to our dietary habits. However, the fundamental principles governing food, in general, remain the same, e.g., the role of agni (digestive fire), Prakriti (body constitution), rasa, guna, virya, vipaka and prabhava (characteristics) of various foods. These fundamental principles can be applied today for healthy living. Newer articles of food like dhanya (paddy), shaka (vegetables), harita (greens), mamsa (meat), phala (fruits) and kritanna (cooked food or drinks) can be characterized and used by an experienced Ayurvedic physician. It is a herculean job to describe all the foods available all over the world and describe their rasa, guna, virya, vipaka and prabhava (characteristics) but we have made a humble attempt to take the skeleton of the Chapter ‘Annapana vidhi’ as it is and try to enter the newer articles as per Ayurvedic perspective.

 

An old saying states "if you took fourteen greens (greens means not only the leaf, also flower, fruits, nala, tuber, and fungi) then you may survive from the strain of Kartika" (the month of October and November). During this period, there is increased incidence of seasonal diseases. Though the chapter Anna-pana vidhi maintains chronological order according to the dietetic code, it has a special aspect for the alleviation of three doshas, to achieve excellent dhatus (body tissues), and clear the micro & macro channels of the body.  

For over 4000 years, the [[Charaka Samhita]] and its predecessor, the Agnivesha Tantra have provided a wealth of knowledge on managing life, not just health and disease management. Sages and practitioners passed on this distilled knowledge by word-to-mouth for centuries. Over the course of this period, the environment around us has changed significantly – affecting us and the living beings around us. Habitats have changed rendering some creatures extinct or endangered, while others have adapted themselves or evolved. Further, social traditions have dictated changes to our dietary habits. However, the fundamental principles governing food, in general, remain the same, e.g., the role of ''agni'' (digestive fire), ''Prakriti'' (body constitution), ''rasa, guna, veerya, vipaka'' and ''prabhava'' (characteristics) of various foods. These fundamental principles can be applied today for healthy living. Newer articles of food like dhanya (paddy), shaka (vegetables), harita (greens), mamsa (meat), phala (fruits) and kritanna (cooked food or drinks) can be characterized and used by an experienced Ayurvedic physician. It is a herculean job to describe all the foods available all over the world and describe their ''rasa, guna, veerya, vipaka'' and ''prabhava'' (characteristics) but we have made a humble attempt to take the skeleton of the Chapter [[Annapanavidhi Adhyaya]] as it is and try to enter the newer articles as per Ayurvedic perspective.

To stay healthy and prevent diseases during a change of season, following “Fourteen Greens” are advised. Surana (Amorphophallus campanulatus Blume) is effective for arsha (piles). kebuka (Costus speciosus Koenig) prevents worm infestation. Yavashakam (Chenopodium purpurascens) is a liver tonic. Kasamarda (Cassia occidentalis Linn.) is effective in a cough. Sarshapashaka (Brassica campestris Linn. Var.rapa (L) Hartm) is tikshna in quality, and it is worst among the greens but effective in the particular season. Neem (Azadirachta indica A.Juss)- is effective in pittaja skin diseases. Jayanti (Sesbania sesban (Linn.) Merrill) is effective in common seasonal cold and effective in dysuria and has some anti-poisonous effect. Dwarf copperleaf- Shalakalyani (Alternanthera sessilis (Linn) R.Br. ex DC) dispels the accumulated pitta dosha. Guduchi (Tinospora cordifolia (Willd) Miers ex Hook.f.& Thoms) pacifies morbid vitiation of all three doshas.  Patola patra (Trichosanthes dioica Roxb) purifies the accumulated pitta dosha. Shleshmaka (Cordia dichatoma Frost. F.) is an appetizer in that particular season. Helenca (Enhydra fluctuans Lour) suppresses the pitta dosha. Bhandir (Clerodendrum infortunatum auct. nonLinn.C.B. Clarke) is effective in worm infestation. Sunishannaka (Marsilea minuta Linn.) gives nutrition to the nervous system and prevents insomnia.  

 

An old saying states "if you took fourteen greens (greens means not only the leaf, also flower, fruits, ''nala'', tuber, and fungi) then you may survive from the strain of ''Kartika''" (the month of October and November). During this period, there is increased incidence of seasonal diseases. Though this chapter maintains chronological order according to the dietetic code, it has a special aspect for the alleviation of three ''doshas'', to achieve excellent ''dhatus'' (body tissues), and clear the micro and macro channels of the body.  

 

To stay healthy and prevent diseases during a change of season, following “Fourteen Greens” are advised. ''Surana'' (Amorphophallus campanulatus Blume) is effective for ''arsha'' (piles). kebuka (Costus speciosus Koenig) prevents worm infestation. Yavashakam (Chenopodium purpurascens) is a liver tonic. Kasamarda (Cassia occidentalis Linn.) is effective in a cough. Sarshapashaka (Brassica campestris Linn. Var.rapa (L) Hartm) is tikshna in quality, and it is worst among the greens but effective in the particular season. Neem (Azadirachta indica A.Juss)- is effective in pittaja skin diseases. Jayanti (Sesbania sesban (Linn.) Merrill) is effective in common seasonal cold and effective in dysuria and has some anti-poisonous effect. Dwarf copperleaf- Shalakalyani (Alternanthera sessilis (Linn) R.Br. ex DC) dispels the accumulated pitta dosha. Guduchi (Tinospora cordifolia (Willd) Miers ex Hook.f.& Thoms) pacifies morbid vitiation of all three doshas.  Patola patra (Trichosanthes dioica Roxb) purifies the accumulated pitta dosha. Shleshmaka (Cordia dichatoma Frost. F.) is an appetizer in that particular season. Helenca (Enhydra fluctuans Lour) suppresses the pitta dosha. Bhandir (Clerodendrum infortunatum auct. nonLinn.C.B. Clarke) is effective in worm infestation. Sunishannaka (Marsilea minuta Linn.) gives nutrition to the nervous system and prevents insomnia.  

The vegetables or greens may be classified into six varieties.

The vegetables or greens may be classified into six varieties.

1. Patra shaka–(leafy vegetables)

1. Patra shaka–(leafy vegetables)