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Line 23: − ==[[Sutra Sthana]] Chapter 27, Chapter on the regimen of food and beverages == − − === Abstract === − <div style="text-align:justify;"> − The characteristics of edibles and beverages have been classified into twelve categories by type: cereals, pulses, meat, green vegetables, fruits, green herbs, alcoholic beverages, water, milk and milk products, sweet products including honey, prepared items, and ''ahara upayogi'' (useful foods). Since food is considered in Ayurveda to be the source of life as well as diseases, this chapter is dedicated to a discussion on various dietary preparations, including post-prandial drinks and their characteristics. The chapter encompasses various principles of digestion of food and beverages according to its habitat, age, part used, processing method, its mixture. ''Agni'' (digestive capacity) of an individual is important for processing the food properly and achieving the desirable effects. − </div> − '''Keywords''': ''Annapana'', dietetics, classification of dietary articles, ''anupana'', beverages. cereals, corns, vegetables, fruits, green herbs, sugar and sugar products, wines, meat, milk and milk products, water, cooked food − + − + Line 3,165:
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Text replacement - "Ayurveda" to "Ayurveda"
<big>'''Sutra Sthana Chapter 27. Classification and Regimen of food and beverages'''</big>
<big>'''Abstract'''</big>
<div style="text-align:justify;">Since food is considered as the source of life as well as cause of diseases, this chapter is dedicated to a discussion on various dietary preparations, including post-prandial drinks, their properties and beneficial effects on the body. The edibles and beverages have been classified into twelve categories by type: cereals, pulses, meat, green vegetables, fruits, green herbs, alcoholic beverages, water, milk and milk products, sweet products including honey, prepared items, and ahara upayogi (useful foods). The description also includes use of diet in specific disease conditions indicating its therapeutic use. The chapter encompasses various principles of digestion of food and beverages according to habitat, age, part used, processing method, its mixture. Agni (digestive capacity) of an individual is important for processing the food properly and achieving the desirable effects. </div>
'''Keywords''': ''Annapana'', dietetics, classification of dietary articles, ''anupana'', beverages, cereals, corns, vegetables, fruits, green herbs, sugar and sugar products, wines, meat, milk and milk products, water, cooked food.
{{Infobox
{{Infobox
|title = Annapanavidhi Adhyaya
|title = Annapanavidhi Adhyaya
}}
}}
=== Introduction ===
=== Introduction ===
<div style="text-align:justify;">
<div style="text-align:justify;">
Food is the most important source to achieve health and disease according to Ayurveda, and is even considered as a source of life as well as diseases. Wholesome diet is considered not just to be nourishing, but also to be therapeutic. It has also been given importance in other vedic texts. For instance, Maharshi Kashyapa considered food as ''mahabheshaja'' (great medicine) (Ka.S.Khil-4/5-6). However, there are some differences between ''ahara'' (food) and ''bheshaja'' (medicine) - the former is ''rasa pradhana'' (taste-centric) while the latter is ''veerya pradhana'' (potency centric).
Food is the most important source to achieve health and disease according to [[Ayurveda]], and is even considered as a source of life as well as diseases. Wholesome diet is considered not just to be nourishing, but also to be therapeutic. It has also been given importance in other vedic texts. For instance, Maharshi Kashyapa considered food as ''mahabheshaja'' (great medicine) (Ka.S.Khil-4/5-6). However, there are some differences between ''ahara'' (food) and ''bheshaja'' (medicine) - the former is ''rasa pradhana'' (taste-centric) while the latter is ''veerya pradhana'' (potency centric).
The etymological meaning of ''ahara'' (food) is to collect (''ahiyate'') for the nutritional purpose of the body. ''Ahara'' is a generic term that can mean ''anna'' (literally, cereals, but also mean solid food) and ''pana'' (beverages or anything drinkable). ''Ahara'' can be classified into twelve categories and should be balanced, consisting of carbohydrates, proteins, fats, salts, water, vitamins and essential micronutrients available from ''shashtika'' (rice), ''shali'' paddy, ''mudga'' (pulses), ''ghrita'' (clarified butter), ''saindhava lavana'' (rock salt), ''antariksha'' (rain water), ''amalaki'' (Indian gooseberry), ''madhu'' (honey) and ''payas'' (milk). According to Ayurveda, balanced diet besides nourishing the body, maintains the equilibrium of ''doshas, dhatus'' and ''malas''.
The etymological meaning of ''ahara'' (food) is to collect (''ahiyate'') for the nutritional purpose of the body. ''Ahara'' is a generic term that can mean ''anna'' (literally, cereals, but also mean solid food) and ''pana'' (beverages or anything drinkable). ''Ahara'' can be classified into twelve categories and should be balanced, consisting of carbohydrates, proteins, fats, salts, water, vitamins and essential micronutrients available from ''shashtika'' (rice), ''shali'' paddy, ''mudga'' (pulses), ''ghrita'' (clarified butter), ''saindhava lavana'' (rock salt), ''antariksha'' (rain water), ''amalaki'' (Indian gooseberry), ''madhu'' (honey) and ''payas'' (milk). According to [[Ayurveda]], balanced diet besides nourishing the body, maintains the equilibrium of ''doshas, dhatus'' and ''malas''.
There are many substances in ''shaka varga'' (greens or green vegetables) that are used as diet and medicine, like ''kakamachi'' (Solanum nigrum Linn.), ''patha'' (Cissampelos pareira Linn.), ''shatishaka'' (Hedychium spicaticum Buch-Ham), ''changeri'' (Oxalis corniculata Linn.), ''shakuladani'' (Picrorhiza kurroa Royle ex Benth.), ''vrishapushpa'' (Adhatoda vasika Nees), ''gojihva'' (Launea asplenifolia Hook.f.), ''tilaparnika'' (Gynandropsis gynanndra Linn.), ''prapunnada'' (Cassia tora Linn.), ''triparni'' (Adiantum lunulatum Burm.), ''parpatakam'' (Fumaria vaillantti Loisel) etc.
There are many substances in ''shaka varga'' (greens or green vegetables) that are used as diet and medicine, like ''kakamachi'' (Solanum nigrum Linn.), ''patha'' (Cissampelos pareira Linn.), ''shatishaka'' (Hedychium spicaticum Buch-Ham), ''changeri'' (Oxalis corniculata Linn.), ''shakuladani'' (Picrorhiza kurroa Royle ex Benth.), ''vrishapushpa'' (Adhatoda vasika Nees), ''gojihva'' (Launea asplenifolia Hook.f.), ''tilaparnika'' (Gynandropsis gynanndra Linn.), ''prapunnada'' (Cassia tora Linn.), ''triparni'' (Adiantum lunulatum Burm.), ''parpatakam'' (Fumaria vaillantti Loisel) etc.
स्वादुशीतंमृदुस्निग्धंबहलंश्लक्ष्णपिच्छिलम्।
स्वादुशीतंमृदुस्निग्धंबहलंश्लक्ष्णपिच्छिलम्।
गुरुमन्दंप्रसन्नंचगव्यंदशगुणंपयः॥२१७॥
गुरुमन्दंप्रसन्नंचगव्यंदशगुणंपयः॥२१७॥
तदेवङ्गुणमेवौजःसामान्यादभिवर्धयेत्।
तदेवङ्गुणमेवौजःसामान्यादभिवर्धयेत्।
प्रवरंजीवनीयानांक्षीरमुक्तंरसायनम्॥२१८॥
प्रवरंजीवनीयानांक्षीरमुक्तंरसायनम्॥२१८॥
महिषीणांगुरुतरंगव्याच्छीततरंपयः।
महिषीणांगुरुतरंगव्याच्छीततरंपयः।
स्नेहान्यूनमनिद्रायहितमत्यग्नयेचतत्॥२१९॥
स्नेहान्यूनमनिद्रायहितमत्यग्नयेचतत्॥२१९॥
रूक्षोष्णंक्षीरमुष्ट्रीणामीषत्सलवणंलघु।
रूक्षोष्णंक्षीरमुष्ट्रीणामीषत्सलवणंलघु।
शस्तंवातकफानाहक्रिमिशोफोदरार्शसाम्॥२२०॥
शस्तंवातकफानाहक्रिमिशोफोदरार्शसाम्॥२२०॥
बल्यंस्थैर्यकरंसर्वमुष्णंचैकशफंपयः।
बल्यंस्थैर्यकरंसर्वमुष्णंचैकशफंपयः।
साम्लंसलवणंरूक्षंशाखावातहरंलघु॥२२१॥
साम्लंसलवणंरूक्षंशाखावातहरंलघु॥२२१॥
छागंकषायमधुरंशीतंग्राहिपयोलघु।
छागंकषायमधुरंशीतंग्राहिपयोलघु।
रक्तपित्तातिसारघ्नंक्षयकासज्वरापहम्॥२२२॥
रक्तपित्तातिसारघ्नंक्षयकासज्वरापहम्॥२२२॥
हिक्काश्वासकरंतूष्णंपित्तश्लेष्मलमाविकम्।
हिक्काश्वासकरंतूष्णंपित्तश्लेष्मलमाविकम्।
हस्तिनीनांपयोबल्यंगुरुस्थैर्यकरंपरम्॥२२३॥
हस्तिनीनांपयोबल्यंगुरुस्थैर्यकरंपरम्॥२२३॥
जीवनंबृंहणंसात्म्यंस्नेहनंमानुषंपयः।
जीवनंबृंहणंसात्म्यंस्नेहनंमानुषंपयः।
नावनंरक्तपित्तेचतर्पणंचाक्षिशूलिनाम्॥२२४॥
नावनंरक्तपित्तेचतर्पणंचाक्षिशूलिनाम्॥२२४॥
svādu śītaṁ mr̥du snigdhaṁ bahalaṁ ślakṣṇapicchilam|
svādu śītaṁ mr̥du snigdhaṁ bahalaṁ ślakṣṇapicchilam|
guru mandaṁ prasannaṁ ca gavyaṁ daśaguṇaṁ payaḥ||217||
guru mandaṁ prasannaṁ ca gavyaṁ daśaguṇaṁ payaḥ||217||
tadēvaṅguṇamēvaujaḥ sāmānyādabhivardhayēt|
tadēvaṅguṇamēvaujaḥ sāmānyādabhivardhayēt|
pravaraṁ jīvanīyānāṁ kṣīramuktaṁ rasāyanam||218||
pravaraṁ jīvanīyānāṁ kṣīramuktaṁ rasāyanam||218||
mahiṣīṇāṁ gurutaraṁ gavyācchītataraṁ payaḥ|
mahiṣīṇāṁ gurutaraṁ gavyācchītataraṁ payaḥ|
snēhānyūnamanidrāya hitamatyagnayē ca tat||219||
snēhānyūnamanidrāya hitamatyagnayē ca tat||219||
rūkṣōṣṇaṁ kṣīramuṣṭrīṇāmīṣatsalavaṇaṁ laghu|
rūkṣōṣṇaṁ kṣīramuṣṭrīṇāmīṣatsalavaṇaṁ laghu|
śastaṁ vātakaphānāhakrimiśōphōdarārśasām||220||
śastaṁ vātakaphānāhakrimiśōphōdarārśasām||220||
balyaṁ sthairyakaraṁ sarvamuṣṇaṁ caikaśaphaṁ payaḥ|
balyaṁ sthairyakaraṁ sarvamuṣṇaṁ caikaśaphaṁ payaḥ|
sāmlaṁ salavaṇaṁ rūkṣaṁ śākhāvātaharaṁ laghu||221||
sāmlaṁ salavaṇaṁ rūkṣaṁ śākhāvātaharaṁ laghu||221||
chāgaṁ kaṣāyamadhuraṁ śītaṁ grāhi payō laghu|
chāgaṁ kaṣāyamadhuraṁ śītaṁ grāhi payō laghu|
raktapittātisāraghnaṁ kṣayakāsajvarāpaham||222||
raktapittātisāraghnaṁ kṣayakāsajvarāpaham||222||
hikkāśvāsakaraṁ tūṣṇaṁ pittaślēṣmalamāvikam|
hikkāśvāsakaraṁ tūṣṇaṁ pittaślēṣmalamāvikam|
hastinīnāṁ payō balyaṁ guru sthairyakaraṁ param||223||
hastinīnāṁ payō balyaṁ guru sthairyakaraṁ param||223||
jīvanaṁ br̥ṁhaṇaṁ sātmyaṁ snēhanaṁ mānuṣaṁ payaḥ|
jīvanaṁ br̥ṁhaṇaṁ sātmyaṁ snēhanaṁ mānuṣaṁ payaḥ|
nāvanaṁ raktapittē ca tarpaṇaṁ cākṣiśūlinām||224||
nāvanaṁ raktapittē ca tarpaṇaṁ cākṣiśūlinām||224||
svAdu SItaM mRudu snigdhaM bahalaM SlakShNapicCilam|
svAdu SItaM mRudu snigdhaM bahalaM SlakShNapicCilam|
guru mandaM prasannaM ca gavyaM daSaguNaM payaH||217||
guru mandaM prasannaM ca gavyaM daSaguNaM payaH||217||
tadeva~gguNamevaujaH sAmAnyAdaBivardhayet|
tadeva~gguNamevaujaH sAmAnyAdaBivardhayet|
pravaraM jIvanIyAnAM kShIramuktaM rasAyanam||218||
pravaraM jIvanIyAnAM kShIramuktaM rasAyanam||218||
mahiShINAM gurutaraM gavyAcCItataraM payaH|
mahiShINAM gurutaraM gavyAcCItataraM payaH|
snehAnyUnamanidrAya hitamatyagnaye ca tat||219||
snehAnyUnamanidrAya hitamatyagnaye ca tat||219||
rUkShoShNaM kShIramuShTrINAmIShatsalavaNaM laGu|
rUkShoShNaM kShIramuShTrINAmIShatsalavaNaM laGu|
SastaM vAtakaPAnAhakrimiSoPodarArSasAm||220||
SastaM vAtakaPAnAhakrimiSoPodarArSasAm||220||
balyaM sthairyakaraM sarvamuShNaM caikaSaPaM payaH|
balyaM sthairyakaraM sarvamuShNaM caikaSaPaM payaH|
sAmlaM salavaNaM rUkShaM SAKAvAtaharaM laGu||221||
sAmlaM salavaNaM rUkShaM SAKAvAtaharaM laGu||221||
CAgaM kaShAyamadhuraM SItaM grAhi payo laGu|
CAgaM kaShAyamadhuraM SItaM grAhi payo laGu|
raktapittAtisAraGnaM kShayakAsajvarApaham||222||
raktapittAtisAraGnaM kShayakAsajvarApaham||222||
hikkASvAsakaraM tUShNaM pittaSleShmalamAvikam|
hikkASvAsakaraM tUShNaM pittaSleShmalamAvikam|
hastinInAM payo balyaM guru sthairyakaraM param||223||
hastinInAM payo balyaM guru sthairyakaraM param||223||
jIvanaM bRuMhaNaM sAtmyaM snehanaM mAnuShaM payaH|
jIvanaM bRuMhaNaM sAtmyaM snehanaM mAnuShaM payaH|
nAvanaM raktapitte ca tarpaNaM cAkShiSUlinAm||224||
nAvanaM raktapitte ca tarpaNaM cAkShiSUlinAm||224||
<div style="text-align:justify;">
<div style="text-align:justify;">
Now begins the section on cow’s milk and its products. Cow’s milk has ten properties viz. sweet, cold, soft, unctuous, dense, glossy, viscid, heavy, slow and clear. [217]
Now begins the section on cow’s milk and its products. Cow’s milk has ten properties viz. sweet, cold, soft, unctuous, dense, glossy, viscid, heavy, slow and clear. [217]
Possessing these qualities which are common with those of the vital essence (ojas), milk promotes vital essence. Milk is said to be foremost among vitalizers and rejuvenators of health. [218]
Possessing these qualities which are common with those of the vital essence (''ojas''), milk promotes vital essence. Milk is said to be foremost among vitalizers and rejuvenators of health. [218]
Buffalo’s milk is heavier and is colder in potency and more unctuous than the cow’s milk and is beneficial in insomnia and in reducing excess of agni (digestion and metabolism). [219]
Buffalo’s milk is heavier and is colder in potency and more unctuous than the cow’s milk and is beneficial in insomnia and in reducing excess of ''agni'' (digestion and metabolism). [219]
Camel’s milk is slightly dry, hot, saltish, light and recommended in vata and kapha disorders, constipation, parasitic infection, edema, abdominal afflictions and piles. [220]
Camel’s milk is slightly dry, hot, saltish, light and recommended in ''vata'' and ''kapha'' disorders, constipation, parasitic infection, edema, abdominal afflictions and piles. [220]
The milk of the animals of uncloven hoof (equines, including horses, mares, etc) is strengthening, stabilizing, hot, slightly sour and saltish, dry, is effective in treating vata afflictions of the extremities, and is light. [221]
The milk of the animals of uncloven hoof (equines, including horses, mares, etc) is strengthening, stabilizing, hot, slightly sour and saltish, dry, is effective in treating vata afflictions of the extremities, and is light. [221]
Goat’s milk is an astringent, is sweet, cold in potency, light and is effective in treating raktapitta (bleeding disorders), diarrhea, wasting, cough and fever. [222]
Goat’s milk is an astringent, is sweet, cold in potency, light and is effective in treating ''raktapitta'' (bleeding disorders), diarrhea, wasting, cough and fever. [222]
Sheep’s milk causes hiccups, dyspnea, is hot and increases pitta and kapha. Elephant’s milk is strengthening, heavy and an excellent stabilizer of the body. [223]
Sheep’s milk causes hiccups, dyspnea, is hot and increases ''pitta'' and ''kapha''. Elephant’s milk is strengthening, heavy and an excellent stabilizer of the body. [223]
The human milk is vitalizing, nourishing and wholesome, increases suppleness, is useful as a nasal medication in raktapitta (bleeding disorders) and is also soothing to persons having pain in eyes. [224]
The human milk is vitalizing, nourishing and wholesome, increases suppleness, is useful as a nasal medication in ''raktapitta'' (bleeding disorders) and is also soothing to persons having pain in eyes. [224]
</div>
</div>
रोचनंदीपनंवृष्यंस्नेहनंबलवर्धनम्।
रोचनंदीपनंवृष्यंस्नेहनंबलवर्धनम्।
पाकेऽम्लमुष्णंवातघ्नंमङ्गल्यंबृंहणंदधि॥२२५॥
पाकेऽम्लमुष्णंवातघ्नंमङ्गल्यंबृंहणंदधि॥२२५॥
पीनसेचातिसारेचशीतकेविषमज्वरे।
पीनसेचातिसारेचशीतकेविषमज्वरे।
अरुचौमूत्रकृच्छ्रेचकार्श्येचदधिशस्यते॥२२६॥
अरुचौमूत्रकृच्छ्रेचकार्श्येचदधिशस्यते॥२२६॥
शरद्ग्रीष्मवसन्तेषुप्रायशोदधिगर्हितम्।
शरद्ग्रीष्मवसन्तेषुप्रायशोदधिगर्हितम्।
रक्तपित्तकफोत्थेषुविकारेष्वहितंचतत्॥२२७॥
रक्तपित्तकफोत्थेषुविकारेष्वहितंचतत्॥२२७॥
rōcanaṁ dīpanaṁ vr̥ṣyaṁ snēhanaṁ balavardhanam|
rōcanaṁ dīpanaṁ vr̥ṣyaṁ snēhanaṁ balavardhanam|
pākē'mlamuṣṇaṁ vātaghnaṁ maṅgalyaṁ br̥ṁhaṇaṁ dadhi||225||
pākē'mlamuṣṇaṁ vātaghnaṁ maṅgalyaṁ br̥ṁhaṇaṁ dadhi||225||
pīnasē cātisārē ca śītakē viṣamajvarē|
pīnasē cātisārē ca śītakē viṣamajvarē|
arucau mūtrakr̥cchrē ca kārśyē ca dadhi śasyatē||226||
arucau mūtrakr̥cchrē ca kārśyē ca dadhi śasyatē||226||
śaradgrīṣmavasantēṣu prāyaśō dadhi garhitam|
śaradgrīṣmavasantēṣu prāyaśō dadhi garhitam|
raktapittakaphōtthēṣu vikārēṣvahitaṁ ca tat||227||
raktapittakaphōtthēṣu vikārēṣvahitaṁ ca tat||227||
rocanaM dIpanaM vRuShyaM snehanaM balavardhanam|
rocanaM dIpanaM vRuShyaM snehanaM balavardhanam|
pAke&mlamuShNaM vAtaGnaM ma~ggalyaM bRuMhaNaM dadhi||225||
pAke&mlamuShNaM vAtaGnaM ma~ggalyaM bRuMhaNaM dadhi||225||
pInase cAtisAre ca SItake viShamajvare|
pInase cAtisAre ca SItake viShamajvare|
arucau mUtrakRucCre ca kArSye ca dadhi Sasyate||226||
arucau mUtrakRucCre ca kArSye ca dadhi Sasyate||226||
SaradgrIShmavasanteShu prAyaSo dadhi garhitam|
SaradgrIShmavasanteShu prAyaSo dadhi garhitam|
raktapittakaPottheShu vikAreShvahitaM ca tat||227||
raktapittakaPottheShu vikAreShvahitaM ca tat||227||
<div style="text-align:justify;">
<div style="text-align:justify;">
Curd is an appetizer and an aphrodisiac. It increases unctuousness and strength, is sour on digestion, hot in potency, is effective in treating vata disorders and is auspicious and nourishing. It is recommended in rhinitis, diarrhoea, cold, irregular fevers, anorexia, dysuria and emaciation. [225-226]
Curd is an appetizer and an aphrodisiac. It increases unctuousness and strength, is sour on digestion, hot in potency, is effective in treating ''vata'' disorders and is auspicious and nourishing. It is recommended in rhinitis, diarrhea, cold, irregular fevers, anorexia, dysuria and emaciation. [225-226]
Generally, curd is prohibited in autumn, summer and spring seasons. It is also unwholesome in raktapitta (bleeding disorders) and disorders of kapha. [227]
Generally, curd is prohibited in autumn, summer and spring seasons. It is also unwholesome in ''raktapitta'' (bleeding disorders) and disorders of ''kapha''. [227]
</div>
</div>
त्रिदोषंमन्दकं, जातंवातघ्नंदधि, शुक्रलः।
त्रिदोषंमन्दकं, जातंवातघ्नंदधि, शुक्रलः।
सरः, श्लेष्मानिलघ्नस्तुमण्डःस्रोतोविशोधनः॥२२८॥
सरः, श्लेष्मानिलघ्नस्तुमण्डःस्रोतोविशोधनः॥२२८॥
tridōṣaṁ [1] mandakaṁ, jātaṁ vātaghnaṁ dadhi, śukralaḥ|
tridōṣaṁ [1] mandakaṁ, jātaṁ vātaghnaṁ dadhi, śukralaḥ|
saraḥ, ślēṣmānilaghnastu maṇḍaḥ srōtōviśōdhanaḥ||228||
saraḥ, ślēṣmānilaghnastu maṇḍaḥ srōtōviśōdhanaḥ||228||
tridoShaM mandakaM, jAtaM vAtaGnaM dadhi, SukralaH|
tridoShaM mandakaM, jAtaM vAtaGnaM dadhi, SukralaH|
saraH, SleShmAnilaGnastu maNDaH srotoviSodhanaH||228||
saraH, SleShmAnilaGnastu maNDaH srotoviSodhanaH||228||
Immature or partly formed curd aggravates all the three doshas and mature curd is effective in treating vata. The cream of curds is seminiferous and the whey is considered effective in treating kapha and vata and cleaning the channels. [228]
Immature or partly formed curd aggravates all the three ''doshas'' and mature curd is effective in treating ''vata''. The cream of curds is seminiferous and the whey is considered effective in treating ''kapha'' and ''vata'' and cleaning the channels. [228]
'''Benefits of butter-milk:'''
'''Benefits of butter-milk:'''
शोफार्शोग्रहणीदोषमूत्रग्रहोदरारुचौ।
शोफार्शोग्रहणीदोषमूत्रग्रहोदरारुचौ।
स्नेहव्यापदिपाण्डुत्वेतक्रंदद्याद्गरेषुच॥२२९॥
स्नेहव्यापदिपाण्डुत्वेतक्रंदद्याद्गरेषुच॥२२९॥
śōphārśōgrahaṇīdōṣamūtragrahōdarārucau|
śōphārśōgrahaṇīdōṣamūtragrahōdarārucau|
snēhavyāpadi pāṇḍutvē takraṁ dadyādgarēṣu ca||229||
snēhavyāpadi pāṇḍutvē takraṁ dadyādgarēṣu ca||229||
SoPArSograhaNIdoShamUtragrahodarArucau|
SoPArSograhaNIdoShamUtragrahodarArucau|
snehavyApadi pANDutve takraM dadyAdgareShu ca||229||
snehavyApadi pANDutve takraM dadyAdgareShu ca||229||
सङ्ग्राहिदीपनंहृद्यंनवनीतंनवोद्धृतम्।
सङ्ग्राहिदीपनंहृद्यंनवनीतंनवोद्धृतम्।
ग्रहण्यर्शोविकारघ्नमर्दितारुचिनाशनम्॥२३०॥
ग्रहण्यर्शोविकारघ्नमर्दितारुचिनाशनम्॥२३०॥
saṅgrāhi dīpanaṁ hr̥dyaṁ navanītaṁ navōddhr̥tam|
saṅgrāhi dīpanaṁ hr̥dyaṁ navanītaṁ navōddhr̥tam|
grahaṇyarśōvikāraghnamarditārucināśanam||230||
grahaṇyarśōvikāraghnamarditārucināśanam||230||
sa~ggrAhi dIpanaM hRudyaM navanItaM navoddhRutam|
sa~ggrAhi dIpanaM hRudyaM navanItaM navoddhRutam|
grahaNyarSovikAraGnamarditArucinASanam||230||
grahaNyarSovikAraGnamarditArucinASanam||230||
स्मृतिबुद्ध्यग्निशुक्रौजःकफमेदोविवर्धनम्।
स्मृतिबुद्ध्यग्निशुक्रौजःकफमेदोविवर्धनम्।
वातपित्तविषोन्मादशोषालक्ष्मीज्वरापहम् ॥२३१॥
वातपित्तविषोन्मादशोषालक्ष्मीज्वरापहम् ॥२३१॥
सर्वस्नेहोत्तमंशीतंमधुरंरसपाकयोः
सर्वस्नेहोत्तमंशीतंमधुरंरसपाकयोः
सहस्रवीर्यंविधिभिर्घृतंकर्मसहस्रकृत्॥२३२॥
सहस्रवीर्यंविधिभिर्घृतंकर्मसहस्रकृत्॥२३२॥
मदापस्मारमूर्च्छायशोषोन्मादगरज्वरान्
मदापस्मारमूर्च्छायशोषोन्मादगरज्वरान्
योनिकर्णशिरःशूलंघृतंजीर्णमपोहति॥२३३॥
योनिकर्णशिरःशूलंघृतंजीर्णमपोहति॥२३३॥
सर्पींष्यजाविमहिषीक्षीरवत्स्वानिनिर्दिशेत्।
सर्पींष्यजाविमहिषीक्षीरवत्स्वानिनिर्दिशेत्।
smr̥tibuddhyagniśukraujaḥkaphamēdōvivardhanam|
smr̥tibuddhyagniśukraujaḥkaphamēdōvivardhanam|
vātapittaviṣōnmādaśōṣālakṣmījvarāpaham [1] ||231||
vātapittaviṣōnmādaśōṣālakṣmījvarāpaham [1] ||231||
sarvasnēhōttamaṁ śītaṁ madhuraṁ rasapākayōḥ|
sarvasnēhōttamaṁ śītaṁ madhuraṁ rasapākayōḥ|
sahasravīryaṁ vidhibhirghr̥taṁ karmasahasrakr̥t||232||
sahasravīryaṁ vidhibhirghr̥taṁ karmasahasrakr̥t||232||
madāpasmāramūrcchāyaśōṣōnmādagarajvarān|
madāpasmāramūrcchāyaśōṣōnmādagarajvarān|
yōnikarṇaśiraḥśūlaṁ ghr̥taṁ jīrṇamapōhati||233||
yōnikarṇaśiraḥśūlaṁ ghr̥taṁ jīrṇamapōhati||233||
sarpīṁṣyajāvimahiṣīkṣīravat svāni nirdiśēt|234|
sarpīṁṣyajāvimahiṣīkṣīravat svāni nirdiśēt|234|
smRutibuddhyagniSukraujaHkaPamedovivardhanam|
smRutibuddhyagniSukraujaHkaPamedovivardhanam|
vAtapittaviShonmAdaSoShAlakShmIjvarApaham ||231||
vAtapittaviShonmAdaSoShAlakShmIjvarApaham ||231||
sarvasnehottamaM SItaM madhuraM rasapAkayoH
sarvasnehottamaM SItaM madhuraM rasapAkayoH
sahasravIryaM vidhiBirGRutaM karmasahasrakRut||232||
sahasravIryaM vidhiBirGRutaM karmasahasrakRut||232||
madApasmAramUrcCAyaSoShonmAdagarajvarAn
madApasmAramUrcCAyaSoShonmAdagarajvarAn
yonikarNaSiraHSUlaM GRutaM jIrNamapohati||233||
yonikarNaSiraHSUlaM GRutaM jIrNamapohati||233||
sarpIMShyajAvimahiShIkShIravat svAni nirdiSet|
sarpIMShyajAvimahiShIkShIravat svAni nirdiSet|
<div style="text-align:justify;">
<div style="text-align:justify;">
Ghee helps enhance memory, intelligence, agni (digestion and metabolism), shukra (semen), oja (vital essence), kapha and fat. It is considered effective in treating vata, pitta, toxic conditions, insanity, consumption, inauspiciousness and fever. It is considered the most unctuous of edible substances, cold in potency, ‘sweet’ (in taste as well as after digestion) and when prepared according to proper pharmaceutical methods, its potency is increased thousandfold and is efficacious in a thousand ways. Preserved ghee is effective in treating intoxication, epilepsy, fainting, consumption, insanity, toxic conditions, fever and pain in the vagina, ear and head. The ghee made of milks of goat, sheep and buffalo are considered to have qualities of the milks of the respective animals they are made of. [231-233]</div>
Ghee helps enhance memory, intelligence, ''agni'' (digestion and metabolism), ''shukra'' (semen), ''oja'' (vital essence), ''kapha'' and fat. It is considered effective in treating ''vata, pitta,'' toxic conditions, insanity, consumption, inauspiciousness and fever. It is considered the most unctuous of edible substances, cold in potency, ‘sweet’ (in taste as well as after digestion) and when prepared according to proper pharmaceutical methods, its potency is increased thousandfold and is efficacious in a thousand ways. Preserved ghee is effective in treating intoxication, epilepsy, fainting, consumption, insanity, toxic conditions, fever and pain in the vagina, ear and head. The ghee made of milks of goat, sheep and buffalo are considered to have qualities of the milks of the respective animals they are made of. [231-233]</div>
'''Qualities of various milk products:'''
'''Qualities of various milk products:'''
पीयूषोमोरटंचैवकिलाटाविविधाश्चये॥२३४॥
पीयूषोमोरटंचैवकिलाटाविविधाश्चये॥२३४॥
दीप्ताग्नीनामनिद्राणांसर्वएवसुखप्रदाः।
दीप्ताग्नीनामनिद्राणांसर्वएवसुखप्रदाः।
गुरवस्तर्पणावृष्याबृंहणाःपवनापहाः॥२३५॥
गुरवस्तर्पणावृष्याबृंहणाःपवनापहाः॥२३५॥
विशदागुरवोरूक्षाग्राहिणस्तक्रपिण्डकाः।
विशदागुरवोरूक्षाग्राहिणस्तक्रपिण्डकाः।
गोरसानामयंवर्गोनवमःपरिकीर्तितः॥२३६॥
गोरसानामयंवर्गोनवमःपरिकीर्तितः॥२३६॥
pīyūṣō mōraṭaṁ caiva kilāṭā vividhāśca yē||234||
pīyūṣō mōraṭaṁ caiva kilāṭā vividhāśca yē||234||
dīptāgnīnāmanidrāṇāṁ sarva ēva sukhapradāḥ|
dīptāgnīnāmanidrāṇāṁ sarva ēva sukhapradāḥ|
guravastarpaṇā vr̥ṣyā br̥ṁhaṇāḥ pavanāpahāḥ||235||
guravastarpaṇā vr̥ṣyā br̥ṁhaṇāḥ pavanāpahāḥ||235||
viśadā guravō rūkṣā grāhiṇastakrapiṇḍakāḥ|
viśadā guravō rūkṣā grāhiṇastakrapiṇḍakāḥ|
gōrasānāmayaṁ vargō navamaḥ parikīrtitaḥ||236||
gōrasānāmayaṁ vargō navamaḥ parikīrtitaḥ||236||
The early and late colostrums and various kinds of creamcheese (kilatha) are beneficial to people having strong agni or those suffering from insomnia. These are heavy, nourishing, aphrodisiac, and are effective in treating vata. [234-235]
The early and late colostrums and various kinds of cream-cheese (''kilatha'') are beneficial to people having strong ''agni'' or those suffering from insomnia. These are heavy, nourishing, aphrodisiac, and are effective in treating ''vata''. [234-235]
The solid portion of curds is limpid, heavy, dry, and astringent. [236]
The solid portion of curds is limpid, heavy, dry, and astringent. [236]
इतिगोरसवर्गोनवमः॥९॥
इतिगोरसवर्गोनवमः॥९॥
iti gōrasavargō navamaḥ ||9||
iti gōrasavargō navamaḥ ||9||
iti gorasavargo navamaH||9||
iti gorasavargo navamaH||9||
Thus, has been described the ninth section on cow’s milk and its product.
Thus, has been described the ninth section on cow’s milk and its product.
अथेक्षुवर्गः-
अथेक्षुवर्गः-
वृष्यःशीतःसरःस्निग्धोबृंहणोमधुरोरसः।
वृष्यःशीतःसरःस्निग्धोबृंहणोमधुरोरसः।
शैत्यात्प्रसादान्माधुर्यात्पौण्ड्रकाद्वंशकोवरः।
शैत्यात्प्रसादान्माधुर्यात्पौण्ड्रकाद्वंशकोवरः।
athēkṣuvargaḥ-
athēkṣuvargaḥ-
vr̥ṣyaḥ śītaḥ saraḥ snigdhō br̥ṁhaṇō madhurō rasaḥ|
vr̥ṣyaḥ śītaḥ saraḥ snigdhō br̥ṁhaṇō madhurō rasaḥ|
ślēṣmalō bhakṣitasyēkṣōryāntrikastu [1] vidahyatē||237||
ślēṣmalō bhakṣitasyēkṣōryāntrikastu [1] vidahyatē||237||
śaityāt prasādānmādhuryāt pauṇḍrakādvaṁśakō varaḥ|238|
śaityāt prasādānmādhuryāt pauṇḍrakādvaṁśakō varaḥ|238|
athekShuvargaH-
athekShuvargaH-
vRuShyaH SItaH saraH snigdho bRuMhaNo madhuro rasaH|
vRuShyaH SItaH saraH snigdho bRuMhaNo madhuro rasaH|
SaityAt prasAdAnmAdhuryAt pauNDrakAdvaMSako varaH|
SaityAt prasAdAnmAdhuryAt pauNDrakAdvaMSako varaH|
<div style="text-align:justify;">
<div style="text-align:justify;">
Now described are sugarcane juices and derived products. Sugarcane juice should ideally be consumed right off the cane by chewing. Machine-pressed juice does not have the same quality and can be irritating. Sugarcane juice is an aphrodisiac, cold in potency, laxative, unctuous, nourishing, sweet and increases kapha. The vamshaka variety of sugarcane is considered inferior to the white variety (paundraka) in the matter of coolness. [237]</div>
Now described are sugarcane juices and derived products. Sugarcane juice should ideally be consumed right off the cane by chewing. Machine-pressed juice does not have the same quality and can be irritating. Sugarcane juice is an aphrodisiac, cold in potency, laxative, unctuous, nourishing, sweet and increases ''kapha''. The ''vamshaka'' variety of sugarcane is considered inferior to the white variety (''paundraka'') in the matter of coolness. [237]</div>
===== Qualities of treacle (''gud'', jaggery) =====
प्रभूतक्रिमिमज्जासृङ्मेदोमांसकरोगुडः॥२३८॥
प्रभूतक्रिमिमज्जासृङ्मेदोमांसकरोगुडः॥२३८॥
In summary, the characteristics of food and drinks, twelve classifications of articles of diet (along with with the foremost of them), post-prandial drinks with their characteristics and the statement in brief regarding heaviness and lightness of the articles of diet- all these have been described in this chapter on diet and dietetics. [351-352]
In summary, the characteristics of food and drinks, twelve classifications of articles of diet (along with with the foremost of them), post-prandial drinks with their characteristics and the statement in brief regarding heaviness and lightness of the articles of diet- all these have been described in this chapter on diet and dietetics. [351-352]
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 Charak, the twenty-seventh chapter entitled ‘The Regimen of food and beverages” stands completed.
===''Tattva Vimarsha'' ===
===''Tattva Vimarsha'' /Fundamental Principles ===
#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 characteristics, 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.
#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 (a substance added to a medicine to modify its action or counteract a disagreeable effect). 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 k''apha'', 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 ''kapha'', 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'' / Applied Inferences ===
<div style="text-align:justify;">
<div style="text-align:justify;">
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.
For over 4000 years, the [[Charak 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.
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.
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.
''Chayam'' (tea):
''Chayam'' (tea):
In the modern society tea is one of the most common beverage. It has pungent ''rasa'', hot in potency, constipating and stimulant. In the text ''Ayurvedavijshana'' it is mentioned as ''shyamaparni'', and in ''shaligrama nighantu'', it is called ''chaya''.
In the modern society tea is one of the most common beverage. It has pungent ''rasa'', hot in potency, constipating and stimulant. In the text ''[[Ayurveda]]vijshana'' it is mentioned as ''shyamaparni'', and in ''shaligrama nighantu'', it is called ''chaya''.
''Kapha'' (coffee):
''Kapha'' (coffee):