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|title=Annapanavidhi Adhyaya

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|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, Ayurveda, charak Samhita

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|description=Sutra Sthana Chapter 27. Classification and Regimen of food and beverages

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<big>'''Sutra Sthana Chapter 27. Classification and Regimen of food and beverages'''</big>

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<big>'''Abstract'''</big>

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<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>

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'''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.

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{{Infobox

|title = Annapanavidhi Adhyaya

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~~==[[Sutra Sthana]] Chapter 27, Chapter on the regimen of food and beverages ==~~

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~~=== Abstract ===~~

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== Introduction ==

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~~<div style="text-align:justify;">~~

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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.

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~~</div>~~

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'''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

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=== Introduction ===

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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).

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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).

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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''.

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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.

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</div>

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===Sanskrit text, Transliteration and English Translation===

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==Sanskrit text, Transliteration and English Translation==

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अथातोऽन्नपानविधिमध्यायंव्याख्यास्यामः॥१॥

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~~इतिहस्माहभगवानात्रेयः॥२॥~~

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इति ह स्माह भगवानात्रेयः॥२॥

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athātō'nnapānavidhimadhyāyaṁ vyākhyāsyāmaḥ||1||

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iti ha smAha BagavAnAtreyaH||2||

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</div></div>

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We shall ~~now~~ expound the chapter ~~entitled “Diet~~ and ~~Dietetics~~.”

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Now we shall expound the chapter "Annapanavidhi"(Classification and Regimen of food and beverages). Thus said Lord Atreya. [1-2]

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~~Thus said Lord Atreya. [1-2]~~

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=== Effect of wholesome food ===

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==== Effect of wholesome food ====

इष्टवर्णगन्धरसस्पर्शंविधिविहितमन्नपानंप्राणिनांप्राणिसञ्ज्ञकानांप्राणमाचक्षतेकुशलाः, प्रत्यक्षफलदर्शनात्; तदिन्धनाह्यन्तरग्नेःस्थितिः; तत्सत्त्वमूर्जयति, तच्छरीरधातुव्यूहबलवर्णेन्द्रियप्रसादकरंयथोक्तमुपसेव्यमानं, विपरीतमहितायसम्पद्यते॥३॥

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iṣṭavarṇagandharasasparśaṁ [1] vidhivihitamannapānaṁ prāṇināṁ prāṇisañjñakānāṁ prāṇamācakṣatē kuśalāḥ, pratyakṣaphaladarśanāt; tadindhanā hyantaragnēḥsthitiḥ; tat sattvamūrjayati, taccharīradhātuvyūhabalavarṇēndriyaprasādakaraṁ yathōktamupasēvyamānaṁ, viparītamahitāya sampadyatē||3||

iShTavarNagandharasasparSaM vidhivihitamannapAnaM prANinAM prANisa~jj~jakAnAM prANamAcakShate kuSalAH, pratyakShaPaladarSanAt; tadindhanA hyantaragneH sthitiH; tat sattvamUrjayati, tacCarIradhAtuvyUhabalavarNendriyaprasAdakaraM yathoktamupasevyamAnaM, viparItamahitAya sampadyate||3||

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</div></div>

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The wise and the learned believe that food and beverages that possess apt colour, smell, taste and touch, taken in the right quantity, at the right time, season and location, are a source of life and vitality for all living beings. This realization came through practical observation. Wholesome food (and a healthy lifestyle) is the fuel that maintains ''agni'' (digestion and metabolism process), invigorates the mind, promotes proper distribution of body elements, vitality, complexion, and acuity of the sense-organs. Conversely, unhealthy diet and lifestyle cause vitiation or imbalances in ''doshas, dhatus,'' and ''rasas,'' thus causing diseases. [3]

</div>

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==== Natural qualities ====

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=== Natural qualities ===

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तस्माद्धिताहितावबोधनार्थमन्नपानविधिमखिलेनोपदेक्ष्यामोऽग्निवेश! तत्स्वभावादुदक्तंक्लेदयति, लवणंविष्यन्दयति, क्षारःपाचयति, मधुसन्दधाति, सर्पिःस्नेहयति, क्षीरंजीवयति, मांसंबृंहयति, रसःप्रीणयति, सुराजर्जरीकरोति, शीधुरवधमति, द्राक्षासवोदीपयति, फाणितमाचिनोति, दधिशोफंजनयति, पिण्याकशाकंग्लपयति, प्रभूतान्तर्मलोमाषसूपः, दृष्टिशुक्रघ्नःक्षारः, प्रायःपित्तलमम्लमन्यत्रदाडिमामलकात्, प्रायःश्लेष्मलंमधुरमन्यत्रमधुनःपुराणाच्चशालिषष्टिकयवगोधूमात्, प्रायस्तिकंवातलमवृष्यंचान्यत्रवेगाग्रामृतापटोलपत्रात्, प्रायःकटुकंवातलमवृष्यंचान्यत्रपिप्पलीविश्वभेषजात्॥४॥

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tasmāddhitāhitāvabōdhanārthamannapānavidhimakhilēnōpadēkṣyāmō'gnivēśa! [1] tat svabhāvādudaktaṁ klēdayati, lavaṇaṁ viṣyandayati, kṣāraḥ pācayati, madhusandadhāti, sarpiḥ snēhayati, kṣīraṁ jīvayati, māṁsaṁ br̥ṁhayati, rasaḥ prīṇayati, surā jarjarīkarōti, śīdhuravadhamati, drākṣāsavō dīpayati, phāṇitamācinōti, dadhiśōphaṁ janayati, piṇyākaśākaṁ glapayati, prabhūtāntarmalō māṣasūpaḥ, dr̥ṣṭiśukraghnaḥ kṣāraḥ, prāyaḥ pittalamamlamanyatra dāḍimāmalakāt, prāyaḥ ślēṣmalaṁmadhuramanyatra madhunaḥ purāṇācca śāliṣaṣṭikayavagōdhūmāt, prāyastikaṁ vātalamavr̥ṣyaṁ cānyatra vēgāgrāmr̥tāpaṭōlapatrāt, prāyaḥ kaṭukaṁvātalamavr̥ṣyaṁ cānyatra pippalīviśvabhēṣajāt||4||

tasmAddhitAhitAvabodhanArthamannapAnavidhimaKilenopadekShyAmo&gniveSa! ( 'vidhimiti tattadviSiShTakarmanibandhanaM prakAram' iti SivadAsasenaH; ) tat svaBAvAdudaktaM kledayati, lavaNaM viShyandayati, kShAraH pAcayati, madhu sandadhAti, sarpiH snehayati, kShIraM jIvayati, mAMsaM bRuMhayati, rasaH prINayati, surA jarjarIkaroti, SIdhuravadhamati, drAkShAsavo dIpayati, PANitamAcinoti, dadhi SoPaM janayati, piNyAkaSAkaM glapayati, praBUtAntarmalo mAShasUpaH, dRuShTiSukraGnaH kShAraH, prAyaH pittalamamlamanyatra dADimAmalakAt, prAyaH SleShmalaM madhuramanyatra madhunaH purANAcca SAliShaShTikayavagodhUmAt, prAyastikaM vAtalamavRuShyaM cAnyatra vegAgrAmRutApaTolapatrAt, prAyaH kaTukaM vAtalamavRuShyaM cAnyatra pippalIviSvaBeShajAt||4||

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</div></div>

O Agnivesha! we shall, therefore, describe in full the science of diet and dietetics for the sake of knowledge of wholesome and unwholesome things.

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</div>

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==== Classification of food articles ====

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=== Classification of food articles ===

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परमतोवर्गसङ्ग्रहेणाहारद्रव्याण्यनुव्याख्यास्यामः ॥५॥

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दशद्वौचापरौवर्गौकृतान्नाहारयोगिनाम्।

रसवीर्यविपाकैश्चप्रभावैश्चप्रचक्ष्महे॥७॥

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paramatō vargasaṅgrahēṇāhāradravyāṇyanuvyākhyāsyāmaḥ [1] ||5||

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daSa dvau cAparau vargau kRutAnnAhArayoginAm|

rasavIryavipAkaiSca praBAvaiSca pracakShmahe||7||

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</div></div>

We shall now expound the different classifications of the articles of diet.

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==== Class of corns ====

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अथशूकधान्यवर्गः-

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शालीनांशालयःकुर्वन्त्यनुकारंगुणागुणैः॥१२॥

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atha śūkadhānyavargaḥ-

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SAlInAM SAlayaH kurvantyanukAraM guNAguNaiH||12||

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</div></div>

The general qualities and varieties of rice:

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</div>

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==== The qualities of ''shashtika'' and ''vrihi'' ====

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===== The qualities of ''shashtika'' and ''vrihi'' =====

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शीतःस्निग्धोऽगुरुःस्वादुस्त्रिदोषघ्नःस्थिरात्मकः।

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बहुमूत्रपुरीषोष्मात्रिदोषस्त्वेवपाटलः॥१५॥

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śītaḥ snigdhō'guruḥ svādustridōṣaghnaḥ sthirātmakaḥ|

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bahumUtrapurIShoShmA tridoShastveva pATalaH||15||

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</div></div>

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''Shashtika'' rice is cold in potency, unctuous, not heavy, and sweet. It pacifies the three ''doshas'' and stabilizes them. The white variety is the best type of ''shashtika'' rice and the dark-white comes next in order [13]

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</div>

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==== The qualities of ''koradusha, shyamaka'' and other grains ====

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===== The qualities of ''koradusha, shyamaka'' and other grains =====

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सकोरदूषःश्यामाकःकषायमधुरोलघुः।

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मुकुन्दोझिण्टिगर्मूटी वरुकावरकास्तथा।

शिबिरोत्कटजूर्णाह्वाःश्यामाकसदृशागुणैः॥१८॥

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sakōradūṣaḥ śyāmākaḥ kaṣāyamadhurō laghuḥ|

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mukundo JiNTigarmUTI varukA varakAstathA|

SibirotkaTajUrNAhvAH SyAmAkasadRuSA guNaiH||18||

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</div></div>

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''Koradusha'', or ''sanwa'' millet (Paspalum scrobiculatum var. sommeronii Stapf) and ''shyamaka'' or common millet (Echinochloa frumentacea Link) are astringents and sweet in taste, light, ''vata''-stimulant ''kapha'' and ''pitta'' diminishing, and desiccants.

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</div>

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==== The qualities of barley and bamboo ====

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===== The qualities of barley and bamboo =====

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रूक्षःशीतोऽगुरुःस्वादुर्बहुवातशकृद्यवः।

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मेदःक्रिमिविषघ्नश्चबल्योवेणुयवोमतः॥२०॥

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rūkṣaḥ śītō'guruḥ svādurbahuvātaśakr̥dyavaḥ|

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medaHkrimiviShaGnaSca balyo veNuyavo mataH||20||

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</div></div>

Barley (Hordeum vulgare Linn.) is dry, cold in potency, not heavy, sweet in taste, increases excessively ''vata'' and feces, stabilizes, is astringent in action, promotive of strength and is effective in treating the discordance of ''kapha''.

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The bamboo is considered to be dry, astringent (''kashaya anurasa''), sweet, and is effective in treating ''kapha'' and ''pitta''. It removes fat, worms and poison and is strengthening. [19-20]

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==== The properties of wheat ====

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===== The properties of wheat =====

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सन्धानकृद्वातहरोगोधूमःस्वादुशीतलः।

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इतिशूकधान्यवर्गःप्रथमः॥१॥

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sandhānakr̥dvātaharō gōdhūmaḥ svāduśītalaḥ|

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iti SUkadhAnyavargaH prathamaH||1||

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</div></div>

Wheat (Triticum aestivum Linnaeus) alleviates morbid ''vata'', sweet, cold in potency, vitalizing, nourishing, aphrodisiac, unctuous, stabilizing and heavy. [21]

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==== The class of pulses(di-cotyledons) ====

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अथशमीधान्यवर्गः-

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इतिशमीधान्यवर्गोद्वितीयः॥२॥

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atha śamīdhānyavargaḥ-

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iti SamIdhAnyavargo dvitIyaH||2||

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</div></div>

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~~The qualities~~ of green gram (Vigna radiata Linn. Wilczec):

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=====Qualities of green gram (Vigna radiata Linn. Wilczec)=====

Now begins the section on pulses (di-cotyledons). Green-gram (''mudga'') is considered the best of pulses. It is astringent and sweet in taste, dry, cold in potency, pungent (after digestion), and light. It alleviates the vitiated ''kapha'' and ''pitta''. [23]

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The qualities of black gram (Vigna mungo Linn. Hepper syn. Phaseolus mungo): Black gram is an excellent aphrodisiac, effective in treating ''vata'', unctuous, hot, sweet, heavy (to digest) and strength promoting. It also increases fecal volume. [24]

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~~The qualities~~ of the black eye-pea (Vigna unguiculata Linn. Walp):

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===== Qualities of the black eye-pea (Vigna unguiculata Linn. Walp)=====

Black eye-pea is a relishing variant of dicotyledon that has laxative and alleviating properties against disorders of ''kapha shukra'' and acid-dyspepsia. It is sweet in taste like black gram, ''vata''-stimulant, dry, (works as an) astringent, cleaning (action) and is heavy to digest. [25]

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~~The qualities~~ of the horse-gram (Dolichos biflorus Linn.): Horse-gram (Dolichos biflorus Linn.) is hot, astringent in taste, acidic (on digestion) and alleviates disorders of ''kapha shukra'' and ''vata''. It is beneficial in cough, hiccup, dyspepsia and piles. [26]

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=====Qualities of the horse-gram (Dolichos biflorus Linn.)=====

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Horse-gram (Dolichos biflorus Linn.) is hot, astringent in taste, acidic (on digestion) and alleviates disorders of ''kapha shukra'' and ''vata''. It is beneficial in cough, hiccup, dyspepsia and piles. [26]

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~~The qualities~~ of the moth-gram (Vigna aconitifolia (Jacq.) Marechal):

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=====Qualities of the moth-gram (Vigna aconitifolia (Jacq.) Marechal)=====

The moth-gram (Vigna aconitifolia (Jacq.)) is sweet in taste and on digestion, astringent in action, with dry property and cold in potency. It is recommended in ''raktapitta'', in fevers and in similar conditions. [27]

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General qualities of chickpea, lentil, vetchling and common pea:

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=====General qualities of chickpea, lentil, vetchling and common pea=====

Chick-pea (Cicer arietinum Linn), lentils (Lens culinaris Medic.), vetchling (Lathyrus sativus Linn.), and common pea (Pisum sativum sub sp. sativum, Co. ver speciosum Dierb. Alef) are light, cold in potency, sweet, astringent in taste and strongly dehydrating. [28]

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They are recommended in ''pitta'' and ''kapha'' conditions and in preparation of nourishing soups and ointments. Amongst these two, the lentil is an astringent in action while the vetchling excessively stimulate ''vata''. [29]

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Qualities of ''tila'' (Sesamum indicum Linn):

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=====Qualities of ''tila'' (Sesamum indicum Linn)=====

''Tila'' (Sesamum indicum Linn) is unctuous, hot, sweet, bitter and astringent. It is conducive to the growth of skin and hair, boosts strength and is effective in treating ''vata'' while causing ''kapha'' and ''pitta''. [30]

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Qualities of the legumes:

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=====Qualities of the legumes=====

All varieties of legumes are sweet, cold in potency, heavy, destructive of strength and dehydrating. They should be taken only by strong persons and in conjunction with unctuous article. [31]

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==== Class of ''mamsa'' (meat) ====

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अथमांसवर्गः-

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धूमिकाकुररश्चेतिप्रसहामृगपक्षिणः।

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atha māṁsavargaḥ-

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dhUmikA kuraraSceti prasahA mRugapakShiNaH|

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</div></div>

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Listed now are the “tearer” beasts (i.e., beasts that can rend/tear with their horns/jaws/horns) that are sources of ''meat'' fit for human consumption : the cow (Bos taurus), the ass (Asinus equidae), the mule, the camel (Camelus dromedarius), the horse (Equus caballus), the panther (Felis pardus), the lion (Felis leo), the bear (Melusus labiatus), the monkey (Semnopithecus sp), the wolf (Canis lupus), the tiger (Felis tigris), the hyena (Hyaena striata), the large brown mongoose (Herpestes mungo), the cat (Felis domesticus), the mouse (Mus musculus), the fox (Vulpus bengalensis), the jackal (Canis aureus), the hawk (Accipiter gentilis), the dog (Canis familiaris), the blue jay (Cyanocitta cristata), the crow (Corvus splendens), the golden eagle (Aquilar chrysaetos), the honey buzzard (Pernis apivorus), the bearded vulure (Gypatus barbatus), the vulture (Vulture monachus), the Indian horned owl (Bubo bengalensis), the sparrow hawk (Ploceus bengalensis), the owlet (Athene brama), and the fish-eagle (Pandion heliestus).[35-36]

</div>

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श्वेतःश्यामश्चित्रपृष्ठःकालकःकाकुलीमृगः॥३७॥

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कदलीनकुलःश्वाविदितिभूमिशयाःस्मृताः॥३८॥

+

śvētaḥ śyāmaścitrapr̥ṣṭhaḥ kālakaḥ kākulīmr̥gaḥ||37||

Line 580: Line 628:

kadalI nakulaH SvAviditi BUmiSayAH smRutAH||38||

+

</div></div>

And listed now are the burrowing creatures that can be considered fit for human consumption:

The white (Python molurus), the dark-brown (Python molurus), the reticulated (Python reticulus) and the black (Python molurus) ones are the four varieties of pythons; and the hedgehog (Erinaceus europaeus), musk shrew (Neomys fodiens), frog (Rana sp), iguana lizard (Iguanidae), pangolin (Manis pentadactyla), gecko lizard (Gekkonidae), marmot (Marmota), mongoose (Herpestes mungo), and porcupine (Acanthion leucura). [37-38]

+

सृमरश्चमरःखङ्गोमहिषोगवयोगजः।

न्यङ्कुर्वराहश्चानूपामृगाःसर्वेरुरुस्तथा॥३९॥

+

sr̥maraścamaraḥ khaṅgō mahiṣō gavayō gajaḥ|

Line 596: Line 647:

nya~gkurvarAhaScAnUpA mRugAH sarve rurustathA||39||

+

</div></div>

Wetland or marshy animals that are fit for consumption are:

The wild boar (Sus cristatus), the yak (Poephagus grumnicus), the rhinoceros (Rhinoceros unicornis), the buffalo (Bos bubalus), the ''gayal'' ox (Bos frontalis), the elephant (Elaphus indicus), the antelope, the hog (Cervus porcinus) and the swamp deer (Rucervus durancelli) [39]

+

कूर्मःकर्कटकोमत्स्यःशिशुमारस्तिमिङ्गिलः।

Line 606: Line 659:

इतिवारिशयाःप्रोक्ता...

+

kūrmaḥ karkaṭakō matsyaḥ śiśumārastimiṅgilaḥ|

Line 618: Line 672:

iti vAriSayAH proktA...

+

</div></div>

Acquatic animals fit for human consumption are:

Line 623: Line 678:

The tortoise (Chelonia), the crab (Brachyura), the fish (Pisces), the estuarine crocodile, the whale (Cetacea), the pearl oyster (Margaritifera), the snails (Gastropoda), the cat-fish, the gangetic ''garial'' (Crocodylus porosus), the sus or gangetic dolphin (Delphinus gangetica) and the ''magar'' (Neomeris phocaenoides), the great Indian crocodile (Sea monster) —these are the aquatic animals (in the group of edible meat) [40]

</div>

+

+

वक्ष्यन्तेवारिचारिणः।

Line 638: Line 695:

चक्रवाकस्तथाऽन्येचखगाःसन्त्यम्बुचारिणः॥४४॥

+

...vakṣyantē vāricāriṇaḥ|

Line 670: Line 728:

cakravAkastathA&nye ca KagAH santyambucAriNaH||44||

+

</div></div>

The following are the acquatic creatures that are fit for human consumption:

Line 675: Line 734:

The swan (Cygnus olor), the demoiselle crane (Anthropoides virgo), crane(''balaka'', Ardea nivea), the goliath heron (ardea goliath), the goose (Anser albifrons), the pelican (Pelicanus onocrotalus), the skimmer or scissor bill (Rynchops), the lily trotter (Ardea sibirica), the curlew (''keshari'', Oedicnemus crepitans), the oyster-catcher (Haematopus ostralegus), the snake-bird (''Mrinalakantha'', Plotus anhinga), the little cormorant (''madgu'', Phalacrocorax pygmeus), greylag goose (''kadamba'', anser anser), the common river tern (''Kakatundaka'', Sterna hirundo), mallard(''utkosha'', Anas platyrhynchos), the white-eyed pochard (''Pundarikaksha'', Nyroca ferina), the trumpeter swan (''megharava'', Cygnus buccinators), the moorhen (''ambukukkuti'', Gallinula chloropus), the cobbler’s owl bird or avocet (''ara'', Recurvirostra avosetta), the flamingo (''nandimukha'', Phoenicopterus roseus), the little grebe (''vati'', Podiceps ruficellis) or the laughing gull (''Sumukha'', Anas galericulata), petrel (''Sahacharin'', Oceanitidae), common teal (''rohini'', Anas crecca),tropic bird (''Kamakali'', Phaethon rubricauda), Indian crane (sarasa, Megalornis grus), the purple heron (''raktashirshaka'', Ardea purpurea), and the ruddy shel-duck(''Chakravaka'', Anas sp.) [41-44]

</div>

+

+

पृषतःशरभोरामःश्वदंष्ट्रोमृगमातृका।

Line 682: Line 743:

ऋष्यश्चवरपोतश्चविज्ञेयाजाङ्गलामृगाः॥४६॥

+

pr̥ṣataḥ śarabhō rāmaḥ śvadaṁṣṭrō mr̥gamātr̥kā|

Line 698: Line 760:

RuShyaSca varapotaSca vij~jeyA jA~ggalA mRugAH||46||

+

</div></div>

Some of the wild antelopes (or ''jangala'' animals) that are fit for human consumption are:

Line 703: Line 766:

The ''chital'' or spotted deer(''prisata'', Cervus axis), the elk or wapiti (''sharabha'', Cervus canadensis), kashmir red deer (''rama'', Cervus elaphus), the mouse deer (''Shadamshtra'', Tragulus meminna), red deer (''mrigamatrika'', Cervus elaphus), the hare or rabbit (''shasha'', Leporidae), the oorial or wild sheep(''urana'', Ovis vignei), the Indian antelope (''kuranga'', Antilope cervicapra), the cow-eared deer (''gokarna'' , Antelope picta), the Indian ''muntjak'' or barking deer (''kottakaraka'', Cervus muntjae), the gazelle (''charushka'', Gazelle bennetti), the black or Indian antelope(''Harina'', Antilope cervicapra), fawn deer (''ena'', Cervus rusa), the Indian sambhar (''sambhara'', Cervus unicolor), the black-tailed deer (''kalapucchaka'', odocoilus), the musk deer and the small antelope (''varapota'', Antilope cervicapra).[45-46]

</div>

+

+

लावोवर्तीरकश्चैववार्तीकःसकपिञ्जलः।

Line 714: Line 779:

क्रकरोऽवकरश्चैववारडश्चेति विष्किराः॥४९॥

+

lāvō vartīrakaścaiva vārtīkaḥ sakapiñjalaḥ|

Line 738: Line 804:

krakaro&vakaraScaiva vAraDaSceti viShkirAH||49||

+

</div></div>

The following gallinaceous birds are fit for human consumption:

Line 743: Line 810:

The common quail (''lava'', Turnix suscitates), the rain quail (''vartiraka'', Coturnix coromandelica), the jungle bush quail (vartika, Coturnix sylvatica), the grey partridge (''kapinjala'', Francolinus vulgaris), Greek pheasant (Chakora, Perdix rufa), the sushi chukor- smaller Greek pheasant (''upachakra'', Perdix rufa), the crow pheasant (''kukubha'', Coccyzus), red jungle fowl (''raktavartamaka'', Gallus ferruginous): these beginning with the quail are the gallinaceous birds. We shall now enumerate the list of birds beginning with the male bustard or button quail (''vartaka'', Turnix indica), the female bustard or button quail (''vartika'', Coturnix sylvatica), the peacock (''barhi'', Pavo cristatus), the partridge (''tittiri'', Arborophila torquala), the red spur fowl (rooster) (''Kukkuta'', Galloperdix spadicca), heron (''kanka'', Ardeidae), the stork (''sarapada'', Ciconia boycinia), hedge sparrow (''Indrabha'', Leucocerea aureola), the hill partridge (''gonarda'', Ardea sibirica), the mountain quail (''girivartaka'', Coturnix coturnix), the snipe (''krakara'', Ardea virago) and the spoon bill (''varapada'', Platela leucorodia) [47-49]

</div>

+

+

शतपत्रोभृङ्गराजःकोयष्टिर्जीवजीवकः।

Line 756: Line 825:

पारावतःपाण्ड(न)विकइत्युक्ताःप्रतुदाद्विजाः।

+

śatapatrō bhr̥ṅgarājaḥ kōyaṣṭirjīvajīvakaḥ|

Line 784: Line 854:

pArAvataH pANDa(na)vika ityuktAH pratudA dvijAH|

+

</div></div>

The following birds from the Pecker family are suitable for human consumption:

Line 789: Line 860:

The black woodpecker (''shatapatra'', Picus martius), the king bird of paradise–shrike (''Bhringaraja'', Lanalidae), the green-bill coucal (''kojashthi'', Centropus chlororhynchos), peacock pheasant (''jivajivaka'', Chalcurus), red-faced malkoha (''kairata'', Pheanicophaeus pyrrhocephalus), the koel (''kokila'', Eudynamys honorata), the red-vented bulbul (''Atyuha'', Molpastes haemorrhous), the cowbird (''gopaputra'', Molothrus), the Indian babbler (''priyatmaja'', Argya caudata), the pied flycatcher (''latva'', Muscicapidae atricapilla), paradise flycatcher (''lattashaka'', Muscicapidae techitrea), the Bengal tree pie (''Babhru-vataha'', Dendrocitta rufa), the toucan (''dindimantaka'', Ramphastos toco), the hoopoe (''jati'', Upupa indica), the grey hornbill (''dundubhi'', Lophoceros birostris), the green barbet (''pakkara'', Thereiceryx zeylonicus), the king fisher (''lauhaprishtha'', Alcedo ispida), the baya or weaver bird (''kulingaka'', Ploceus benghalensis), the dove (''kapota'', Chalcophaps indica), the green parakeet (''shuka'', Psittacula spengeli), the ringneck parakeet (''saranga'', Palaeonis torquatus), the babbler (''Chirati'', Timaliidae), the blossom headed parakeet (''kanku,'' Torquatus rosa),the sun bird or honey-sucker (''yastika'', Nectariniidae), mynah (''sharika'', Turdus salica), the house sparrow (''kalavinka'', Passer domesticus), the tree sparrow (''chataka'', Passer montanus), the black bulbul (''angarachudaka'', Hypsipetes leucocephalus), the pigeon (''paravata'', Columba treron) and the wood pigeon (''pandanavika'', Columba palumbus).[50-52]

</div>

+

+

प्रसह्यभक्षयन्तीतिप्रसहास्तेनसञ्ज्ञिताः॥५३॥

Line 800: Line 873:

योनिरष्टविधात्वेषामांसानांपरिकीर्तिता।

+

prasahya bhakṣayantīti prasahāstēna sañjñitāḥ||53||

Line 824: Line 898:

yoniraShTavidhA tveShA mAMsAnAM parikIrtitA|

+

</div></div>

+

And now we define the various groups of animals listed above. The first are the “tearers”. The creatures that eat their food by rending or tearing – using their horns, claws, or talons - are known as tearers or of the tearer group of creatures. Those that dwell beneath the ground are called burrowing creatures. Those that dwell in wetlands or marshy lands are known as wetland creatures. Owing to their living in water, some creatures are known as aquatic creatures or water dwellers. Those that move about in water as well as land are known as water-roamers or amphibious creatures. Those (antelopes) that dwell and roam in the jungles are known as ''jangala'' creatures. Those that scatter food with their claws and pick them up are known as gallinaceous birds and those that peck at their food are called peckers. These are the eight varieties of sources of flesh. [53-55]

</div>

+

+

प्रसहाभूशयानूपवारिजावारिचारिणः॥५६॥

Line 846: Line 924:

विष्किरावर्तकाद्यास्तुप्रसहाल्पान्तरागुणैः।

+

prasahā bhūśayānūpavārijā vāricāriṇaḥ||56||

Line 886: Line 965:

viShkirA vartakAdyAstu prasahAlpAntarA guNaiH|

+

</div></div>

Next we talk of the general qualities of the flesh of these animals:

Line 896: Line 976:

</div>

−

====Qualities of meat of goat and sheep ====

+

=====Qualities of meat of goat and sheep =====

+

नातिशीतगुरुस्निग्धं मांसमाजमदोषलम्॥६१॥

Line 905: Line 986:

योनावजाविके मिश्रगोचरत्वादनिश्चिते।

+

nātiśītagurusnigdhaṁ [1] māṁsamājamadōṣalam||61||

Line 913: Line 995:

yōnāvajāvikē [2] miśragōcaratvādaniścitē|63|

+

</div></div>

The flesh of the goat (capra hircus) is not very cold in potency, not heavy, and not unctuous. It helps keep the ''doshas'' in harmony with the human body-elements and acts as a nourishing without being deliquescent in effect. [61]

The flesh of the sheep (ovis) is heavy due to it being cold in potency, sweet in taste (and digestion) and nourishing. The sheep and the goat are found both in wet and ''jangala'' settings and hence cannot be grouped in any particular category defined above. [62]

+

सामान्येनोपदिष्टानांमांसानांस्वगुणैःपृथक्॥६३॥

Line 1,017: Line 1,101:

इतिवर्गस्तृतीयोऽयंमांसानांपरिकीर्तितः।

+

sāmānyēnōpadiṣṭānāṁ māṁsānāṁ svaguṇaiḥ pr̥thak||63||

Line 1,217: Line 1,302:

iti vargastRutIyo&yaM mAMsAnAM parikIrtitaH|

+

</div></div>

Now that the general properties of flesh have been stated, we shall describe the specific qualities of the flesh of some of these creatures:

Line 1,265: Line 1,351:

No other food except flesh is nourishing. Thus, the third group of meats is described.

+

इतिमांसवर्गस्तृतीयः॥३॥

+

ti vargastr̥tīyō'yaṁ māṁsānāṁ parikīrtitaḥiti māṁsavargastr̥tīyaḥ

iti mAMsavargastRutIyaH||3||

+

</div></div>

This concludes the third category of edible meat.

==== Class of vegetables ====

+

अथशाकवर्गः-

Line 1,317: Line 1,407:

कफपित्तहरंतिक्तंशीतंकटुविपच्यते।

+

atha śākavargaḥ-

Line 1,401: Line 1,492:

kaPapittaharaM tiktaM SItaM kaTu vipacyate|

+

</div></div>

+

Line 1,420: Line 1,513:

</div>

+

सर्वाणिसूप्यशाकानिफञ्जीचिल्लीकुतुम्बकः॥९८॥

Line 1,482: Line 1,576:

सृष्टमूत्रपुरीषंचसर्वदोषनिबर्हणम्॥११३॥

+

sarvāṇi sūpyaśākāni phañjī cillī kutumbakaḥ||98||

Line 1,606: Line 1,701:

sRuShTamUtrapurIShaM ca sarvadoShanibarhaNam||113||

+

</div></div>

Line 1,628: Line 1,724:

</div>

+

केलूटंचकदम्बंचनदीमाषकमैन्दुकम्।

Line 1,676: Line 1,773:

इतिशाकवर्गश्चतुर्थः॥४॥

+

kēlūṭaṁ ca kadambaṁ ca nadīmāṣakamaindukam|

Line 1,772: Line 1,870:

iti SAkavargaScaturthaH||4||

+

</div></div>

Line 1,798: Line 1,897:

==== Class of fruits ====

+

अथफलवर्गः-

Line 1,966: Line 2,066:

इतिफलवर्गः॥५॥

+

atha phalavargaḥ-

Line 2,295: Line 2,396:

iti PalavargaH||5||

+

</div></div>

+

Line 2,366: Line 2,469:

==== Class of green herbs ====

+

अथहरितवर्गः-

Line 2,418: Line 2,522:

इतिहरितवर्गः॥४॥

+

atha haritavargaḥ-

Line 2,522: Line 2,627:

iti haritavargaH||4||

+

</div></div>

Line 2,551: Line 2,657:

==== Class of wines and alcoholic preparations ====

+

अथमद्यवर्गः-

Line 2,557: Line 2,664:

सर्वंसामान्यतस्तस्यविशेषउपदेक्ष्यते॥१७८॥

+

atha madyavargaḥ-

Line 2,569: Line 2,677:

sarvaM sAmAnyatastasya viSeSha upadekShyate||178||

+

</div></div>

The general qualities of wine:

Now begins the group of wines. Wine is naturally sour (in taste and digestion) and hot in potency. This is its general property. Its specific characteristics will now be described. [178]

+

कृशानांसक्तमूत्राणांग्रहण्यर्शोविकारिणाम्।

Line 2,643: Line 2,753:

इतिमद्यवर्गःसप्तमः॥७॥

+

kr̥śānāṁ saktamūtrāṇāṁ grahaṇyarśōvikāriṇām|

Line 2,783: Line 2,894:

iti madyavargaH saptamaH||7||

+

</div></div>

+

Line 2,816: Line 2,929:

==== Class of water ====

+

अथजलवर्गः-

Line 2,826: Line 2,940:

शीतोष्णस्निग्धरूक्षाद्यैर्यथासन्नंमहीगुणैः॥१९७॥

+

atha jalavargaḥ-

Line 2,846: Line 2,961:

SItoShNasnigdharUkShAdyairyathAsannaM mahIguNaiH||197||

+

</div></div>

Line 2,854: Line 2,970:

</div>

+

शीतंशुचिशिवंमृष्टंविमलंलघुषड्गुणम्।

प्रकृत्यादिव्यमुदकं,

+

śītaṁ śuci śivaṁ mr̥ṣṭaṁ vimalaṁ laghu ṣaḍguṇam|

Line 2,866: Line 2,984:

prakRutyA divyamudakaM,...

+

</div></div>

Rainwater is cold, pure, wholesome, palatable, clear, and light in digestion. These are the six qualities of rainwater. [197]

+

...भ्रष्टंपात्रमपेक्षते॥१९८॥

Line 2,918: Line 3,038:

सुगृहीताःशरद्यापःप्रयोक्तव्याविशेषतः॥२०८॥

+

...bhraṣṭaṁ pātramapēkṣatē||198||

Line 3,014: Line 3,135:

sugRuhItAH SaradyApaH prayoktavyA viSeShataH||208||

+

</div></div>

Changes in the properties of water based upon the properties of the surface it is in contact with:

Line 3,036: Line 3,158:

Kings, members of the royalty or privileged upbringing and people of delicate constitution should collect autumnal waters and use them mainly. [208]

+

नद्यःपाषाणविच्छिन्नविक्षुब्धाभिहतोदकाः ।

Line 3,052: Line 3,175:

शिरोहृद्रोगकुष्ठानांताहेतुःश्लीपदस्यच॥२१२॥

+

nadyaḥ pāṣāṇavicchinnavikṣubdhābhihatōdakāḥ [1] |

Line 3,084: Line 3,208:

SirohRudrogakuShThAnAM tA hetuH SlIpadasya ca||212||

+

</div></div>

Line 3,096: Line 3,221:

</div>

+

वसुधाकीटसर्पाखुमलसन्दूषितोदकाः।

Line 3,112: Line 3,238:

इत्यम्बुवर्गःप्रोक्तोऽयमष्टमःसुविनिश्चितः॥२१६॥

+

vasudhākīṭasarpākhumalasandūṣitōdakāḥ|

Line 3,144: Line 3,271:

ityambuvargaH prokto&yamaShTamaH suviniScitaH||216||

+

</div></div>

Line 3,151: Line 3,279:

The water which is slimy, insect-ridden and putrefied by leaves, moss and slush, discolored, distasteful, dense and stinking is unfit for consumption. Sea-water has the smell of raw flesh, aggravates the three doshas, and is saltish in taste. [215-216]</div>

+

इतिजलवर्गोऽष्टमः॥८॥

+

iti jalavargō'ṣṭamaḥ ||8||

iti jalavargo&ShTamaH||8||

+

</div></div>

Thus, the eighth section, pertaining to water, has been laid down.

==== Class of milk and its varieties ====

+

अथगोरसवर्गः-

Line 3,195: Line 3,327:

नावनंरक्तपित्तेचतर्पणंचाक्षिशूलिनाम्॥२२४॥

+

atha gōrasavargaḥ-

Line 3,263: Line 3,396:

nAvanaM raktapitte ca tarpaNaM cAkShiSUlinAm||224||

+

</div></div>

+

Line 3,282: Line 3,417:

</div>

−

~~'''~~Qualities of curd~~:'''~~

+

=====Qualities of curd=====

+

रोचनंदीपनंवृष्यंस्नेहनंबलवर्धनम्।

Line 3,295: Line 3,431:

रक्तपित्तकफोत्थेषुविकारेष्वहितंचतत्॥२२७॥

+

rōcanaṁ dīpanaṁ vr̥ṣyaṁ snēhanaṁ balavardhanam|

Line 3,319: Line 3,456:

raktapittakaPottheShu vikAreShvahitaM ca tat||227||

+

</div></div>

+

Line 3,325: Line 3,464:

Generally, curd is prohibited in autumn, summer and spring seasons. It is also unwholesome in ''raktapitta'' (bleeding disorders) and disorders of ''kapha''. [227]

</div>

+

त्रिदोषंमन्दकं, जातंवातघ्नंदधि, शुक्रलः।

सरः, श्लेष्मानिलघ्नस्तुमण्डःस्रोतोविशोधनः॥२२८॥

+

tridōṣaṁ [1] mandakaṁ, jātaṁ vātaghnaṁ dadhi, śukralaḥ|

Line 3,337: Line 3,478:

saraH, SleShmAnilaGnastu maNDaH srotoviSodhanaH||228||

+

</div></div>

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।

स्नेहव्यापदिपाण्डुत्वेतक्रंदद्याद्गरेषुच॥२२९॥

+

śōphārśōgrahaṇīdōṣamūtragrahōdarārucau|

Line 3,353: Line 3,497:

snehavyApadi pANDutve takraM dadyAdgareShu ca||229||

+

</div></div>

Butter milk should be administered in cases of edema, piles, assimilation-disorders, suppression of urine, abdominal diseases, anorexia and complications arising from oleation therapy, anemia, and gara poisoning. [229]

−

~~'''~~Benefits of butter~~:'''~~

+

=====Benefits of butter=====

+

सङ्ग्राहिदीपनंहृद्यंनवनीतंनवोद्धृतम्।

ग्रहण्यर्शोविकारघ्नमर्दितारुचिनाशनम्॥२३०॥

+

saṅgrāhi dīpanaṁ hr̥dyaṁ navanītaṁ navōddhr̥tam|

Line 3,369: Line 3,516:

grahaNyarSovikAraGnamarditArucinASanam||230||

+

</div></div>

Fresh-made butter is considered an astringent, appetizer, and effective in treating assimilation-disorders, piles, trauma and anorexia. [230]

−

~~'''~~Benefits of ghee~~:'''~~

+

=====Benefits of ghee=====

+

स्मृतिबुद्ध्यग्निशुक्रौजःकफमेदोविवर्धनम्।

Line 3,387: Line 3,536:

सर्पींष्यजाविमहिषीक्षीरवत्स्वानिनिर्दिशेत्।

+

smr̥tibuddhyagniśukraujaḥkaphamēdōvivardhanam|

Line 3,415: Line 3,565:

sarpIMShyajAvimahiShIkShIravat svAni nirdiSet|

+

</div></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॥

Line 3,430: Line 3,583:

गोरसानामयंवर्गोनवमःपरिकीर्तितः॥२३६॥

+

pīyūṣō mōraṭaṁ caiva kilāṭā vividhāśca yē||234||

Line 3,440: Line 3,594:

gōrasānāmayaṁ vargō navamaḥ parikīrtitaḥ||236||

+

</div></div>

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]

+

इतिगोरसवर्गोनवमः॥९॥

+

iti gōrasavargō navamaḥ ||9||

iti gorasavargo navamaH||9||

+

</div></div>

Thus, has been described the ninth section on cow’s milk and its product.

−

====Class of sugarcane and its products:====

+

====Class of sugarcane and its products====

−

+

+

अथेक्षुवर्गः-

Line 3,460: Line 3,619:

शैत्यात्प्रसादान्माधुर्यात्पौण्ड्रकाद्वंशकोवरः।

+

athēkṣuvargaḥ-

Line 3,474: Line 3,634:

SaityAt prasAdAnmAdhuryAt pauNDrakAdvaMSako varaH|

+

</div></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>

+

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॥<br />

−

क्षुद्रोगुडश्चतुर्भागत्रिभागार्धावशेषितः।

+

क्षुद्रोगुडश्चतुर्भागत्रिभागार्धावशेषितः।<br />

−

रसोगुरुर्यथापूर्वंधौतःस्वल्पमलोगुडः॥२३९॥

+

रसोगुरुर्यथापूर्वंधौतःस्वल्पमलोगुडः॥२३९॥<br />

−

ततोमत्स्यण्डिकाखण्डशर्कराविमलाःपरम्।

+

ततोमत्स्यण्डिकाखण्डशर्कराविमलाःपरम्।<br />

−

यथायथैषांवैमल्यंभवेच्छैत्यंतथातथा॥२४०॥

+

यथायथैषांवैमल्यंभवेच्छैत्यंतथातथा॥२४०॥<br />

−

वृष्याक्षीणक्षतहितासस्नेहागुडशर्करा।

+

वृष्याक्षीणक्षतहितासस्नेहागुडशर्करा।<br />

−

कषायमधुराशीतासतिक्तायासशर्करा॥२४१॥

+

कषायमधुराशीतासतिक्तायासशर्करा॥२४१॥<br />

−

रूक्षावम्यतिसारघ्नीच्छेदनीमधुशर्करा।

+

रूक्षावम्यतिसारघ्नीच्छेदनीमधुशर्करा।<br />

−

तृष्णासृक्पित्तदाहेषुप्रशस्ताःसर्वशर्कराः॥२४२॥

+

तृष्णासृक्पित्तदाहेषुप्रशस्ताःसर्वशर्कराः॥२४२॥<br />

+

−

prabhūtakrimimajjāsr̥ṅmēdōmāṁsakarō guḍaḥ||238||

+

prabhūtakrimimajjāsr̥ṅmēdōmāṁsakarō guḍaḥ||238|| <br />

−

kṣudrō guḍaścaturbhāgatribhāgārdhāvaśēṣitaḥ|

+

kṣudrō guḍaścaturbhāgatribhāgārdhāvaśēṣitaḥ| <br />

−

rasō gururyathāpūrvaṁ dhautaḥ svalpamalō guḍaḥ||239||

+

rasō gururyathāpūrvaṁ dhautaḥ svalpamalō guḍaḥ||239|| <br />

−

tatō matsyaṇḍikākhaṇḍaśarkarā vimalāḥ param|

+

tatō matsyaṇḍikākhaṇḍaśarkarā vimalāḥ param| <br />

−

yathā yathaiṣāṁ vaimalyaṁ bhavēcchaityaṁ tathā tathā||240||

+

yathā yathaiṣāṁ vaimalyaṁ bhavēcchaityaṁ tathā tathā||240|| <br />

−

vr̥ṣyā kṣīṇakṣatahitā sasnēhā guḍaśarkarā|

+

vr̥ṣyā kṣīṇakṣatahitā sasnēhā guḍaśarkarā| <br />

−

kaṣāyamadhurā śītā satiktā yāsaśarkarā||241||

+

kaṣāyamadhurā śītā satiktā yāsaśarkarā||241|| <br />

−

rūkṣā vamyatisāraghnī cchēdanī madhuśarkarā|

+

rūkṣā vamyatisāraghnī cchēdanī madhuśarkarā| <br />

−

tr̥ṣṇāsr̥kpittadāhēṣu praśastāḥ sarvaśarkarāḥ||242||

+

tr̥ṣṇāsr̥kpittadāhēṣu praśastāḥ sarvaśarkarāḥ||242|| <br />

+

praBUtakrimimajjAsRu~gmedomAMsakaro guDaH||238||<br />

+

kShudro guDaScaturBAgatriBAgArdhAvaSeShitaH|<br />

+

raso gururyathApUrvaM dhautaH svalpamalo guDaH||239||<br />

+

tato matsyaNDikAKaNDaSarkarA vimalAH param|<br />

+

yathA yathaiShAM vaimalyaM BavecCaityaM tathA tathA||240||<br />

+

vRuShyA kShINakShatahitA sasnehA guDaSarkarA|<br />

+

kaShAyamadhurA SItA satiktA yAsaSarkarA||241||<br />

+

rUkShA vamyatisAraGnI cCedanI madhuSarkarA|<br />

+

tRuShNAsRukpittadAheShu praSastAH sarvaSarkarAH||242||<br />

+

</div></div>

−

~~praBUtakrimimajjAsRu~gmedomAMsakaro guDaH||238||~~

−

~~kShudro guDaScaturBAgatriBAgArdhAvaSeShitaH|~~

−

~~raso gururyathApUrvaM dhautaH svalpamalo guDaH||239||~~

−

~~tato matsyaNDikAKaNDaSarkarA vimalAH param|~~

−

~~yathA yathaiShAM vaimalyaM BavecCaityaM tathA tathA||240||~~

−

~~vRuShyA kShINakShatahitA sasnehA guDaSarkarA|~~

−

~~kaShAyamadhurA SItA satiktA yAsaSarkarA||241||~~

−

~~rUkShA vamyatisAraGnI cCedanI madhuSarkarA|~~

−

~~tRuShNAsRukpittadAheShu praSastAH sarvaSarkarAH||242||~~

Line 3,519: Line 3,686:

The honey-sugar is dry, is effective in treating vomiting and diarrhea and depletive. All sugars are beneficial in thirst, raktapitta and burning sensation. [242]</div>

−

~~'''~~Qualities of honey~~:'''~~

+

=====Qualities of honey=====

+

−

माक्षिकंभ्रामरंक्षौद्रंपौत्तिकंमधुजातयः।

+

माक्षिकंभ्रामरंक्षौद्रंपौत्तिकंमधुजातयः।<br />

−

माक्षिकंप्रवरंतेषांविशेषाद्भ्रामरंगुरु॥२४३॥

+

माक्षिकंप्रवरंतेषांविशेषाद्भ्रामरंगुरु॥२४३॥<br />

−

माक्षिकंतैलवर्णंस्याद्घृतवर्णंतुपौत्तिकम्।

+

माक्षिकंतैलवर्णंस्याद्घृतवर्णंतुपौत्तिकम्।<br />

−

क्षौद्रंकपिलवर्णंस्याच्छ्वेतंभ्रामरमुच्यते॥२४४॥

+

क्षौद्रंकपिलवर्णंस्याच्छ्वेतंभ्रामरमुच्यते॥२४४॥<br />

+

−

mākṣikaṁ bhrāmaraṁ kṣaudraṁ pauttikaṁ madhujātayaḥ|

+

mākṣikaṁ bhrāmaraṁ kṣaudraṁ pauttikaṁ madhujātayaḥ| <br />

−

mākṣikaṁ pravaraṁ tēṣāṁ viśēṣādbhrāmaraṁ guru||243||

+

mākṣikaṁ pravaraṁ tēṣāṁ viśēṣādbhrāmaraṁ guru||243|| <br />

−

mākṣikaṁ tailavarṇaṁ syādghr̥tavarṇaṁ tu pauttikam|

+

mākṣikaṁ tailavarṇaṁ syādghr̥tavarṇaṁ tu pauttikam| <br />

−

kṣaudraṁ kapilavarṇaṁ syācchvētaṁ bhrāmaramucyatē||244||

+

kṣaudraṁ kapilavarṇaṁ syācchvētaṁ bhrāmaramucyatē||244|| <br /><br />

−

+

mAkShikaM BrAmaraM kShaudraM pauttikaM madhujAtayaH|<br />

−

+

mAkShikaM pravaraM teShAM viSeShAdBrAmaraM guru||243||<br />

−

mAkShikaM BrAmaraM kShaudraM pauttikaM madhujAtayaH|

+

mAkShikaM tailavarNaM syAdGRutavarNaM tu pauttikam|<br />

−

mAkShikaM pravaraM teShAM viSeShAdBrAmaraM guru||243||

+

kShaudraM kapilavarNaM syAcCvetaM BrAmaramucyate||244||<br />

−

mAkShikaM tailavarNaM syAdGRutavarNaM tu pauttikam|

+

</div></div>

−

kShaudraM kapilavarNaM syAcCvetaM BrAmaramucyate||244||

Honey is of four kinds: bee-honey, wasp-honey, insect-honey and large-bee-honey. Bee honey is the best of them and wasp-honey is especially heavy to digest. [243]

Bee-honey is of the color of oil and large-bee honey is said to be of the color of ghee, Insect-honey is tawny and wasp-honey is stated to be white. [244]

+

−

वातलंगुरुशीतंचरक्तपित्तकफापहम्।

+

वातलंगुरुशीतंचरक्तपित्तकफापहम्।<br />

−

सन्धातृ च्छेदनं रूक्षं कषायं मधुरं मधु ||२४५||

+

सन्धातृ च्छेदनं रूक्षं कषायं मधुरं मधु ||२४५||<br />

−

हन्यान्मधूष्णमुष्णार्तमथवासविषान्वयात्।

+

हन्यान्मधूष्णमुष्णार्तमथवासविषान्वयात्।<br />

−

गुरुरूक्षकषायत्वाच्छैत्याच्चाल्पंहितंमधु॥२४६॥

+

गुरुरूक्षकषायत्वाच्छैत्याच्चाल्पंहितंमधु॥२४६॥<br />

+

−

vātalaṁ guru śītaṁ ca raktapittakaphāpaham|

+

vātalaṁ guru śītaṁ ca raktapittakaphāpaham| <br />

−

sandhātr̥ cchēdanaṁ rūkṣaṁ kaṣāyaṁ madhuraṁ madhu ||245||

+

sandhātr̥ cchēdanaṁ rūkṣaṁ kaṣāyaṁ madhuraṁ madhu ||245|| <br />

−

hanyānmadhūṣṇamuṣṇārtamathavā saviṣānvayāt|

+

hanyānmadhūṣṇamuṣṇārtamathavā saviṣānvayāt| <br />

−

gururūkṣakaṣāyatvācchaityāccālpaṁ hitaṁ madhu||246||

+

gururūkṣakaṣāyatvācchaityāccālpaṁ hitaṁ madhu||246|| <br /><br />

−

+

vAtalaM guru SItaM ca raktapittakaPApaham|<br />

−

vAtalaM guru SItaM ca raktapittakaPApaham|

+

sandhAtRu cchedanaM rUkShaM kaShAyaM madhuraM madhu ||245||<br />

−

sandhAtRu cchedanaM rUkShaM kaShAyaM madhuraM madhu ||245||

+

hanyAnmadhUShNamuShNArtamathavA saviShAnvayAt|<br />

−

hanyAnmadhUShNamuShNArtamathavA saviShAnvayAt|

+

gururUkShakaShAyatvAcCaityAccAlpaM hitaM madhu||246||<br />

−

gururUkShakaShAyatvAcCaityAccAlpaM hitaM madhu||246||

+

</div></div>

Honey aggravates vata, is heavy to digest, cold in potency, is effective in treating raktapitta and kapha disorders and is viscid, dry, astringent and sweet. [245]

Heated or warm honey can be fatal. It can kill if given in conditions arouse due to excess heat owing to its poisonous effect during the process of accumulation. Being heavy, dry, astringent and cold in potency, it is also wholesome in small doses. [246]

+

−

नातःकष्टतमंकिञ्चिन्मध्वामात्तद्धिमानवम्।

+

नातःकष्टतमंकिञ्चिन्मध्वामात्तद्धिमानवम्।<br />

−

उपक्रमविरोधित्वात्सद्योहन्याद्यथाविषम्॥२४७॥

+

उपक्रमविरोधित्वात्सद्योहन्याद्यथाविषम्॥२४७॥<br />

−

आमेसोष्णाक्रियाकार्यासामध्वामेविरुध्यते।

+

आमेसोष्णाक्रियाकार्यासामध्वामेविरुध्यते।<br />

−

मध्वामंदारुणंतस्मात्सद्योहन्याद्यथाविषम्॥२४८॥

+

मध्वामंदारुणंतस्मात्सद्योहन्याद्यथाविषम्॥२४८॥<br />

−

+

−

~~nātaḥ kaṣṭatamaṁ kiñcinmadhvāmāttaddhi mānavam|~~

−

~~upakramavirōdhitvāt sadyō hanyādyathā viṣam||247||~~

−

~~āmē sōṣṇā kriyā kāryā sā madhvāmē virudhyatē|~~

−

~~madhvāmaṁ dāruṇaṁ tasmāt sadyō hanyādyathā viṣam||248||~~

−

nAtaH kaShTatamaM ki~jcinmadhvAmAttaddhi mAnavam|

+

nātaḥ kaṣṭatamaṁ kiñcinmadhvāmāttaddhi mānavam| <br />

−

upakramavirodhitvAt sadyo hanyAdyathA viSham||247||

+

upakramavirōdhitvāt sadyō hanyādyathā viṣam||247|| <br />

−

Ame soShNA kriyA kAryA sA madhvAme virudhyate|

+

āmē sōṣṇā kriyā kāryā sā madhvāmē virudhyatē| <br />

−

madhvAmaM dAruNaM tasmAt sadyo hanyAdyathA viSham||248||

+

madhvāmaṁ dāruṇaṁ tasmāt sadyō hanyādyathā viṣam||248|| <br /><br />

+

nAtaH kaShTatamaM ki~jcinmadhvAmAttaddhi mAnavam|<br />

+

upakramavirodhitvAt sadyo hanyAdyathA viSham||247||<br />

+

Ame soShNA kriyA kAryA sA madhvAme virudhyate|<br />

+

madhvAmaM dAruNaM tasmAt sadyo hanyAdyathA viSham||248||<br />

+

</div></div>

There is no disease more difficult to treat than honey-induced ama disorder. The severity of treatment itself can kill the patient as quickly as poison. [247]

In chyme disorders (ama), treatment with drugs of hot potency is indicated. However, hot things are contra-indicated in the ama-disorder induced by honey. Hence honey-induced ama-disorder is a serious condition causing death as immediately as poison. [248]</div>

+

−

नानाद्रव्यात्मकत्वाच्चयोगवाहिपरंमधु।

+

नानाद्रव्यात्मकत्वाच्चयोगवाहिपरंमधु।<br />

−

इतीक्षुविकृतिप्रायोवर्गोऽयंदशमोमतः॥२४९॥

+

इतीक्षुविकृतिप्रायोवर्गोऽयंदशमोमतः॥२४९॥<br />

−

+

−

~~nānādravyātmakatvācca yōgavāhi paraṁ madhu|~~

−

~~itīkṣuvikr̥tiprāyō vargō'yaṁ daśamō mataḥ||249||~~

−

+

nānādravyātmakatvācca yōgavāhi paraṁ madhu| <br />

−

nAnAdravyAtmakatvAcca yogavAhi paraM madhu|

+

itīkṣuvikr̥tiprāyō vargō'yaṁ daśamō mataḥ||249|| <br /><br />

−

itIkShuvikRutiprAyo vargo&yaM daSamo mataH||249||

+

nAnAdravyAtmakatvAcca yogavAhi paraM madhu|<br />

+

itIkShuvikRutiprAyo vargo&yaM daSamo mataH||249||<br />

+

</div></div>

Since honey is composed of various substances, it is the best of vehicles (or medium) for administering medication. [249]

+

इतीक्षुवर्गोदशमः॥१०॥

+

itīkṣuvargō daśamaḥ ||10||

itIkShuvargo daSamaH||10||

+

</div></div>

Thus ends this tenth section mainly dealing with sugar-cane products.

−

====Class of cooked food preparations: ====

+

====Class of cooked food preparations====

+

−

अथकृतान्नवर्गः-

+

अथकृतान्नवर्गः- <br />

−

क्षुत्तृष्णाग्लानिदौर्बल्यकुक्षिरोगज्वरापहा।

+

क्षुत्तृष्णाग्लानिदौर्बल्यकुक्षिरोगज्वरापहा।<br />

−

स्वेदाग्निजननीपेयावातवर्चोनुलोमनी॥२५०॥

+

स्वेदाग्निजननीपेयावातवर्चोनुलोमनी॥२५०॥<br />

−

तर्पणीग्राहिणीलघ्वीहृद्याचापिविलेपिका।

+

तर्पणीग्राहिणीलघ्वीहृद्याचापिविलेपिका।<br />

−

मण्डस्तुदीपयत्यग्निंवातंचाप्यनुलोमयेत्॥२५१॥

+

मण्डस्तुदीपयत्यग्निंवातंचाप्यनुलोमयेत्॥२५१॥<br />

−

मृदूकरोतिस्रोतांसिस्वेदंसञ्जनयत्यपि।

+

मृदूकरोतिस्रोतांसिस्वेदंसञ्जनयत्यपि।<br />

−

लङ्घितानांविरिक्तानांजीर्णेस्नेहेचतृष्यताम्॥२५२॥

+

लङ्घितानांविरिक्तानांजीर्णेस्नेहेचतृष्यताम्॥२५२॥<br />

−

दीपनत्वाल्लघुत्वाच्चमण्डःस्यात्प्राणधारणः।

+

दीपनत्वाल्लघुत्वाच्चमण्डःस्यात्प्राणधारणः।<br />

−

लाजपेयाश्रमघ्नीतुक्षामकण्ठस्यदेहिनः॥२५३॥

+

लाजपेयाश्रमघ्नीतुक्षामकण्ठस्यदेहिनः॥२५३॥<br />

−

तृष्णातीसारशमनोधातुसाम्यकरःशिवः।

+

तृष्णातीसारशमनोधातुसाम्यकरःशिवः।<br />

−

लाजमण्डोऽग्निजननोदाहमूर्च्छानिवारणः ॥२५४॥

+

लाजमण्डोऽग्निजननोदाहमूर्च्छानिवारणः ॥२५४॥<br />

−

मन्दाग्निविषमाग्नीनांबालस्थविरयोषिताम्।

+

मन्दाग्निविषमाग्नीनांबालस्थविरयोषिताम्।<br />

−

देयश्चसुकुमाराणांलाजमण्डःसुसंस्कृतः॥२५५॥

+

देयश्चसुकुमाराणांलाजमण्डःसुसंस्कृतः॥२५५॥<br />

−

क्षुत्पिपासापहःपथ्यःशुद्धानांचमलापहः।

+

क्षुत्पिपासापहःपथ्यःशुद्धानांचमलापहः।<br />

−

शृतःपिप्पलिशुण्ठीभ्यांयुक्तो लाजाम्लदाडिमैः॥२५६॥

+

शृतःपिप्पलिशुण्ठीभ्यांयुक्तो लाजाम्लदाडिमैः॥२५६॥<br />

−

कषायमधुराःशीतालघवोलाजसक्तवः।

+

कषायमधुराःशीतालघवोलाजसक्तवः।<br />

+

−

atha kr̥tānnavargaḥ-

+

atha kr̥tānnavargaḥ- <br />

−

kṣuttr̥ṣṇāglānidaurbalyakukṣirōgajvarāpahā|

+

kṣuttr̥ṣṇāglānidaurbalyakukṣirōgajvarāpahā| <br />

−

svēdāgnijananī pēyā vātavarcōnulōmanī||250||

+

svēdāgnijananī pēyā vātavarcōnulōmanī||250|| <br />

−

tarpaṇī grāhiṇī laghvī hr̥dyā cāpi vilēpikā|

+

tarpaṇī grāhiṇī laghvī hr̥dyā cāpi vilēpikā| <br />

−

maṇḍastu dīpayatyagniṁ vātaṁ cāpyanulōmayēt||251||

+

maṇḍastu dīpayatyagniṁ vātaṁ cāpyanulōmayēt||251||<br />

−

mr̥dūkarōti srōtāṁsi svēdaṁ sañjanayatyapi|

+

mr̥dūkarōti srōtāṁsi svēdaṁ sañjanayatyapi| <br />

−

laṅghitānāṁ viriktānāṁ jīrṇē snēhē ca tr̥ṣyatām||252||

+

laṅghitānāṁ viriktānāṁ jīrṇē snēhē ca tr̥ṣyatām||252||<br />

−

dīpanatvāllaghutvācca maṇḍaḥ syāt prāṇadhāraṇaḥ|

+

dīpanatvāllaghutvācca maṇḍaḥ syāt prāṇadhāraṇaḥ| <br />

−

lājapēyā śramaghnī tu kṣāmakaṇṭhasya dēhinaḥ||253||

+

lājapēyā śramaghnī tu kṣāmakaṇṭhasya dēhinaḥ||253|| <br />

−

tr̥ṣṇātīsāraśamanō dhātusāmyakaraḥ śivaḥ|

+

tr̥ṣṇātīsāraśamanō dhātusāmyakaraḥ śivaḥ| <br />

−

lājamaṇḍō'gnijananō dāhamūrcchānivāraṇaḥ ||254||

+

lājamaṇḍō'gnijananō dāhamūrcchānivāraṇaḥ ||254||<br />

−

mandāgniviṣamāgnīnāṁ bālasthavirayōṣitām|

+

mandāgniviṣamāgnīnāṁ bālasthavirayōṣitām| <br />

−

dēyaśca sukumārāṇāṁ lājamaṇḍaḥ susaṁskr̥taḥ||255||

+

dēyaśca sukumārāṇāṁ lājamaṇḍaḥ susaṁskr̥taḥ||255||<br />

−

kṣutpipāsāpahaḥ pathyaḥ śuddhānāṁ ca malāpahaḥ|

+

kṣutpipāsāpahaḥ pathyaḥ śuddhānāṁ ca malāpahaḥ| <br />

−

śr̥taḥ pippaliśuṇṭhībhyāṁ yuktō lājāmladāḍimaiḥ||256||

+

śr̥taḥ pippaliśuṇṭhībhyāṁ yuktō lājāmladāḍimaiḥ||256||<br />

−

kaṣāyamadhurāḥ śītā laghavō lājasaktavaḥ|257|

+

kaṣāyamadhurāḥ śītā laghavō lājasaktavaḥ|257| <br />

+

atha kRutAnnavargaH- <br />

+

kShuttRuShNAglAnidaurbalyakukShirogajvarApahA|<br />

+

svedAgnijananI peyA vAtavarconulomanI||250||<br />

+

tarpaNI grAhiNI laGvI hRudyA cApi vilepikA|<br />

+

maNDastu dIpayatyagniM vAtaM cApyanulomayet||251||<br />

+

mRudUkaroti srotAMsi svedaM sa~jjanayatyapi|<br />

+

la~gGitAnAM viriktAnAM jIrNe snehe ca tRuShyatAm||252||<br />

+

dIpanatvAllaGutvAcca maNDaH syAt prANadhAraNaH|<br />

+

lAjapeyA SramaGnI tu kShAmakaNThasya dehinaH||253||<br />

+

tRuShNAtIsAraSamano dhAtusAmyakaraH SivaH|<br />

+

lAjamaNDo&gnijanano dAhamUrcCAnivAraNaH ||254||<br />

+

mandAgniviShamAgnInAM bAlasthavirayoShitAm|<br />

+

deyaSca sukumArANAM lAjamaNDaH susaMskRutaH||255||<br />

+

kShutpipAsApahaH pathyaH SuddhAnAM ca malApahaH|<br />

+

SRutaH pippaliSuNThIByAM yukto lAjAmladADimaiH||256||<br />

+

kaShAyamadhurAH SItA laGavo lAjasaktavaH|<br />

+

</div></div>

−

~~atha kRutAnnavargaH-~~

−

~~kShuttRuShNAglAnidaurbalyakukShirogajvarApahA|~~

−

~~svedAgnijananI peyA vAtavarconulomanI||250||~~

−

~~tarpaNI grAhiNI laGvI hRudyA cApi vilepikA|~~

−

~~maNDastu dIpayatyagniM vAtaM cApyanulomayet||251||~~

−

~~mRudUkaroti srotAMsi svedaM sa~jjanayatyapi|~~

−

~~la~gGitAnAM viriktAnAM jIrNe snehe ca tRuShyatAm||252||~~

−

~~dIpanatvAllaGutvAcca maNDaH syAt prANadhAraNaH|~~

−

~~lAjapeyA SramaGnI tu kShAmakaNThasya dehinaH||253||~~

−

~~tRuShNAtIsAraSamano dhAtusAmyakaraH SivaH|~~

−

~~lAjamaNDo&gnijanano dAhamUrcCAnivAraNaH ||254||~~

−

~~mandAgniviShamAgnInAM bAlasthavirayoShitAm|~~

−

~~deyaSca sukumArANAM lAjamaNDaH susaMskRutaH||255||~~

−

~~kShutpipAsApahaH pathyaH SuddhAnAM ca malApahaH|~~

−

~~SRutaH pippaliSuNThIByAM yukto lAjAmladADimaiH||256||~~

−

~~kaShAyamadhurAH SItA laGavo lAjasaktavaH|~~

−

Now begins the section on cooked foods. Thin gruel removes hunger, thirst, weariness, weakness, stomach disorder and fever. It causes perspiration, stimulates agni and regulates the course of flatus and feces. [250]

Line 3,662: Line 3,841:

If it is mixed with long pepper (Piper longum Linn.) and dried ginger (Zingiber officinale Rosc.), boiled with corn and sour pomegranates, gruel water of roasted corn flour allays hunger and thirst, is nourishing and removes the residual morbidity in those who have undergone purificatory procedures. The roasted corn-flour is an astringent, is sweet in taste, is cold in potency, and is light. [256]

</div>

+

−

सुधौतःप्रस्रुतःस्विन्नःसन्तप्तश्चौदनोलघुः॥२५७॥

+

सुधौतःप्रस्रुतःस्विन्नःसन्तप्तश्चौदनोलघुः॥२५७॥<br />

−

भृष्टतण्डुलमिच्छन्तिगरश्लेष्मामयेष्वपि।

+

भृष्टतण्डुलमिच्छन्तिगरश्लेष्मामयेष्वपि।<br />

−

अधौतोऽप्रस्रुतोऽस्विन्नःशीतश्चाप्योदनोगुरुः॥२५८॥

+

अधौतोऽप्रस्रुतोऽस्विन्नःशीतश्चाप्योदनोगुरुः॥२५८॥<br />

−

मांसशाकवसातैलघृतमज्जफलौदनाः।

+

मांसशाकवसातैलघृतमज्जफलौदनाः।<br />

−

बल्याःसन्तर्पणाहृद्यागुरवोबृंहयन्तिच॥२५९॥

+

बल्याःसन्तर्पणाहृद्यागुरवोबृंहयन्तिच॥२५९॥<br />

−

तद्वन्माषतिलक्षीरमुद्गसंयोगसाधिताः।

+

तद्वन्माषतिलक्षीरमुद्गसंयोगसाधिताः।<br />

+

−

sudhautaḥ prasrutaḥ svinnaḥ santaptaścaudanō laghuḥ||257||

+

sudhautaḥ prasrutaḥ svinnaḥ santaptaścaudanō laghuḥ||257|| <br />

−

bhr̥ṣṭataṇḍulamicchanti garaślēṣmāmayēṣvapi|

+

bhr̥ṣṭataṇḍulamicchanti garaślēṣmāmayēṣvapi| <br />

−

adhautō'prasrutō'svinnaḥ śītaścāpyōdanō guruḥ||258||

+

adhautō'prasrutō'svinnaḥ śītaścāpyōdanō guruḥ||258|| <br />

−

māṁsaśākavasātailaghr̥tamajjaphalaudanāḥ|

+

māṁsaśākavasātailaghr̥tamajjaphalaudanāḥ| <br />

−

balyāḥ santarpaṇā hr̥dyā guravō br̥ṁhayanti ca||259||

+

balyāḥ santarpaṇā hr̥dyā guravō br̥ṁhayanti ca||259|| <br />

−

tadvanmāṣatilakṣīramudgasaṁyōgasādhitāḥ|260|

+

tadvanmāṣatilakṣīramudgasaṁyōgasādhitāḥ|260| <br />

−

sudhautaH prasrutaH svinnaH santaptaScaudano laGuH||257||

+

−

BRuShTataNDulamicCanti garaSleShmAmayeShvapi|

+

sudhautaH prasrutaH svinnaH santaptaScaudano laGuH||257||<br />

−

adhauto:'prasruto:'svinnaH SItaScApyodano guruH||258||

+

BRuShTataNDulamicCanti garaSleShmAmayeShvapi|<br />

−

mAMsaSAkavasAtailaGRutamajjaPalaudanAH|

+

adhauto:'prasruto:'svinnaH SItaScApyodano guruH||258||<br />

−

balyAH santarpaNA hRudyA guravo bRuMhayanti ca||259||

+

mAMsaSAkavasAtailaGRutamajjaPalaudanAH|<br />

−

tadvanmAShatilakShIramudgasaMyogasAdhitAH|

+

balyAH santarpaNA hRudyA guravo bRuMhayanti ca||259||<br />

+

tadvanmAShatilakShIramudgasaMyogasAdhitAH|<br />

+

</div></div>

Line 3,688: Line 3,871:

Rice prepared with flesh, vegetables, fat oil, ghee, marrow or fruit is strengthening, nourishing, cordial, and heavy. Likewise, rice cooked together with black gram, tila, milk and green gram. [259]

</div>

+

−

कुल्माषागुरवोरूक्षावातलाभिन्नवर्चसः॥२६०॥

+

कुल्माषागुरवोरूक्षावातलाभिन्नवर्चसः॥२६०॥<br />

−

स्विन्नभक्ष्यास्तुयेकिचित्सौप्यगौधूमयाविकाः।

+

स्विन्नभक्ष्यास्तुयेकिचित्सौप्यगौधूमयाविकाः।<br />

−

भिषक्तेषांयथाद्रव्यमादिशेद्गुरुलाघवम्॥२६१॥

+

भिषक्तेषांयथाद्रव्यमादिशेद्गुरुलाघवम्॥२६१॥<br />

+

−

kulmāṣā guravō rūkṣā vātalā bhinnavarcasaḥ||260||

+

kulmāṣā guravō rūkṣā vātalā bhinnavarcasaḥ||260|| <br />

−

svinnabhakṣyāstu yē kicit saupyagaudhūmayāvikāḥ|

+

svinnabhakṣyāstu yē kicit saupyagaudhūmayāvikāḥ| <br />

−

bhiṣak tēṣāṁ yathādravyamādiśēdgurulāghavam||261||

+

bhiṣak tēṣāṁ yathādravyamādiśēdgurulāghavam||261|| <br />

−

kulmAShA guravo rUkShA vAtalA BinnavarcasaH||260||

+

−

svinnaBakShyAstu ye kicit saupyagaudhUmayAvikAH|

+

kulmAShA guravo rUkShA vAtalA BinnavarcasaH||260||<br />

−

BiShak teShAM yathAdravyamAdiSedgurulAGavam||261||

+

svinnaBakShyAstu ye kicit saupyagaudhUmayAvikAH|<br />

+

BiShak teShAM yathAdravyamAdiSedgurulAGavam||261||<br />

+

</div></div>

Kulmasha (a variety of pea) is heavy to digest, dry, vata provoking and loosens the stools. [260]

As regards steamed dishes made out of pulses, wheat and barley, the physician should determine their qualities of heaviness and lightness in accordance with the substances used. [261]

+

−

अकृतंकृतयूषंचतनुंसांस्कारिकंरसम्।

+

अकृतंकृतयूषंचतनुंसांस्कारिकंरसम्।<br />

−

सूपमम्लमनम्लंचगुरुंविद्याद्यथोत्तरम्॥२६२॥

+

सूपमम्लमनम्लंचगुरुंविद्याद्यथोत्तरम्॥२६२॥<br />

+

−

akr̥taṁ kr̥tayūṣaṁ ca tanuṁ sāṁskārikaṁ rasam|

+

akr̥taṁ kr̥tayūṣaṁ ca tanuṁ sāṁskārikaṁ rasam| <br />

−

sūpamamlamanamlaṁ ca guruṁ vidyādyathōttaram||262||

+

sūpamamlamanamlaṁ ca guruṁ vidyādyathōttaram||262||<br />

−

akRutaM kRutayUShaM ca tanuM sAMskArikaM rasam|

+

akRutaM kRutayUShaM ca tanuM sAMskArikaM rasam|<br />

−

sUpamamlamanamlaM ca guruM vidyAdyathottaram||262||

+

sUpamamlamanamlaM ca guruM vidyAdyathottaram||262||<br />

+

</div></div>

Unseasoned soup and well-seasoned soup, thin and thick meat juices, sour and non-sour broths – these should be regarded heavier (to digest) than the other in the given order. [262]

+

−

सक्तवोवातलारूक्षाबहुवर्चोनुलोमिनः।

+

सक्तवोवातलारूक्षाबहुवर्चोनुलोमिनः।<br />

−

तर्पयन्तिनरंसद्यःपीताःसद्योबलाश्चते॥२६३॥

+

तर्पयन्तिनरंसद्यःपीताःसद्योबलाश्चते॥२६३॥<br />

−

मधुरालघवःशीताःसक्तवःशालिसम्भवाः।

+

मधुरालघवःशीताःसक्तवःशालिसम्भवाः।<br />

−

ग्राहिणोरक्तपित्तघ्नास्तृष्णाच्छर्दिज्वरापहाः॥२६४॥

+

ग्राहिणोरक्तपित्तघ्नास्तृष्णाच्छर्दिज्वरापहाः॥२६४॥<br />

+

−

saktavo vAtalA rUkShA bahuvarconulominaH|

+

saktavo vAtalA rUkShA bahuvarconulominaH| <br />

−

tarpayanti naraM sadyaH pItAH sadyobalAshca te||263||

+

tarpayanti naraM sadyaH pItAH sadyobalAshca te||263|| <br />

−

madhurA laghavaH shItAH saktavaH shAlisambhavAH|

+

madhurA laghavaH shItAH saktavaH shAlisambhavAH| <br />

−

grAhiNo raktapittaghnAstRuShNAcchardijvarApahAH||264||

+

grAhiNo raktapittaghnAstRuShNAcchardijvarApahAH||264||<br />

−

~~saktavō vātalā rūkṣā bahuvarcōnulōminaḥ|~~

−

~~tarpayanti naraṁ sadyaḥ pītāḥ sadyōbalāśca tē||263||~~

−

~~madhurā laghavaḥ śītāḥ saktavaḥ śālisambhavāḥ|~~

−

~~grāhiṇō raktapittaghnāstr̥ṣṇācchardijvarāpahāḥ||264||~~

+

saktavō vātalā rūkṣā bahuvarcōnulōminaḥ| <br />

+

tarpayanti naraṁ sadyaḥ pītāḥ sadyōbalāśca tē||263|| <br />

+

madhurā laghavaḥ śītāḥ saktavaḥ śālisambhavāḥ| <br />

+

grāhiṇō raktapittaghnāstr̥ṣṇācchardijvarāpahāḥ||264||<br />

+

</div></div>

+

Roasted corn flour is dry, aggravates vata, increases fecal matter and regulates peristalsis. When taken, it immediately nourishes and strengthens the person. [263]

The flour of roasted shali rice is sweet, light, cold in potency, astringent, and is effective in treating raktapitta, thirst, vomiting and fever. [264]

+

−

हन्याद्व्याधीन्यवापूपोयावकोवाट्यएवच।

+

हन्याद्व्याधीन्यवापूपोयावकोवाट्यएवच।<br />

−

उदावर्तप्रतिश्यायकासमेहगलग्रहान्॥२६५॥

+

उदावर्तप्रतिश्यायकासमेहगलग्रहान्॥२६५॥<br />

−

धानासञ्ज्ञास्तुयेभक्ष्याःप्रायस्तेलेखनात्मकाः।

+

धानासञ्ज्ञास्तुयेभक्ष्याःप्रायस्तेलेखनात्मकाः।<br />

−

शुष्कत्वात्तर्पणाश्चैवविष्टम्भित्वाच्चदुर्जराः॥२६६॥

+

शुष्कत्वात्तर्पणाश्चैवविष्टम्भित्वाच्चदुर्जराः॥२६६॥<br />

−

विरूढधानाशष्कुल्योमधुक्रोडाःसपिण्डकाः।

+

विरूढधानाशष्कुल्योमधुक्रोडाःसपिण्डकाः।<br />

−

पूपाःपूपलिकाद्याश्चगुरवःपैष्टिकाःपरम्॥२६७॥

+

पूपाःपूपलिकाद्याश्चगुरवःपैष्टिकाःपरम्॥२६७॥<br />

+

−

hanyādvyādhīn yavāpūpō yāvakō vāṭya ēva ca|

+

hanyādvyādhīn yavāpūpō yāvakō vāṭya ēva ca| <br />

−

udāvartapratiśyāyakāsamēhagalagrahān||265||

+

udāvartapratiśyāyakāsamēhagalagrahān||265|| <br />

−

dhānāsañjñāstu yē bhakṣyāḥ prāyastē lēkhanātmakāḥ|

+

dhānāsañjñāstu yē bhakṣyāḥ prāyastē lēkhanātmakāḥ| <br />

−

śuṣkatvāttarpaṇāścaiva viṣṭambhitvācca durjarāḥ||266||

+

śuṣkatvāttarpaṇāścaiva viṣṭambhitvācca durjarāḥ||266|| <br />

−

virūḍhadhānā śaṣkulyō madhukrōḍāḥ sapiṇḍakāḥ|

+

virūḍhadhānā śaṣkulyō madhukrōḍāḥ sapiṇḍakāḥ| <br />

−

pūpāḥ pūpalikādyāśca guravaḥ paiṣṭikāḥ param||267||

+

pūpāḥ pūpalikādyāśca guravaḥ paiṣṭikāḥ param||267|| <br />

+

hanyAdvyAdhIn yavApUpo yAvako vATya eva ca|<br />

+

udAvartapratiSyAyakAsamehagalagrahAn||265||<br />

+

dhAnAsa~jj~jAstu ye BakShyAH prAyaste leKanAtmakAH|<br />

+

SuShkatvAttarpaNAScaiva viShTamBitvAcca durjarAH||266||<br />

+

virUDhadhAnA SaShkulyo madhukroDAH sapiNDakAH|<br />

+

pUpAH pUpalikAdyASca guravaH paiShTikAH param||267||<br />

+

</div></div>

−

~~hanyAdvyAdhIn yavApUpo yAvako vATya eva ca|~~

−

~~udAvartapratiSyAyakAsamehagalagrahAn||265||~~

−

~~dhAnAsa~jj~jAstu ye BakShyAH prAyaste leKanAtmakAH|~~

−

~~SuShkatvAttarpaNAScaiva viShTamBitvAcca durjarAH||266||~~

−

~~virUDhadhAnA SaShkulyo madhukroDAH sapiNDakAH|~~

−

~~pUpAH pUpalikAdyASca guravaH paiShTikAH param||267||~~

−

Apupa (pancake of barley) is effective in treating coryza, cough, urinary disorders and throat spasm while fried barley also causes udavarta (a disease due to vitiation of vata owing to suppression of urges). [265]

Line 3,762: Line 3,958:

Virudha-dhana (germinated barley), shashkuli, madhukrodas with pindakas, pupa, pupalika (kind of seet cake fried in ghee or oil), and other preparations of flour are extremely heavy. [267]

</div>

+

+

फलमांसवसाशाकपललक्षौद्रसंस्कृताः।<br />

+

भक्ष्यावृष्याश्चबल्याश्चगुरवोबृंहणात्मकाः॥२६८॥<br />

+

वेशवारोगुरुःस्निग्धोबलोपचयवर्धनः।<br />

+

गुरवस्तर्पणावृष्याःक्षीरेक्षुरसपूपकाः ॥२६९॥<br />

+

सगुडाःसतिलाश्चैवसक्षीरक्षौद्रशर्कराः।<br />

+

भक्ष्यावृष्याश्चबल्याश्चपरंतुगुरवःस्मृताः॥२७०॥<br />

+

−

~~फलमांसवसाशाकपललक्षौद्रसंस्कृताः।~~

+

phalamāṁsavasāśākapalalakṣaudrasaṁskr̥tāḥ| <br />

−

~~भक्ष्यावृष्याश्चबल्याश्चगुरवोबृंहणात्मकाः॥२६८॥~~

+

bhakṣyā vr̥ṣyāśca balyāśca guravō br̥ṁhaṇātmakāḥ||268|| <br />

−

~~वेशवारोगुरुःस्निग्धोबलोपचयवर्धनः।~~

+

vēśavārō guruḥ snigdhō balōpacayavardhanaḥ| <br />

−

~~गुरवस्तर्पणावृष्याःक्षीरेक्षुरसपूपकाः ॥२६९॥~~

+

guravastarpaṇā vr̥ṣyāḥ kṣīrēkṣurasapūpakāḥ [1] ||269|| <br />

−

~~सगुडाःसतिलाश्चैवसक्षीरक्षौद्रशर्कराः।~~

+

saguḍāḥ satilāścaiva sakṣīrakṣaudraśarkarāḥ| <br />

−

~~भक्ष्यावृष्याश्चबल्याश्चपरंतुगुरवःस्मृताः॥२७०॥~~

+

bhakṣyā vr̥ṣyāśca balyāśca paraṁ tu guravaḥ smr̥tāḥ||270|| <br />

+

PalamAMsavasASAkapalalakShaudrasaMskRutAH|<br />

+

BakShyA vRuShyASca balyASca guravo bRuMhaNAtmakAH||268||<br />

+

veSavAro guruH snigdho balopacayavardhanaH|<br />

+

guravastarpaNA vRuShyAH kShIrekShurasapUpakAH ||269||<br />

+

saguDAH satilAScaiva sakShIrakShaudraSarkarAH|<br />

+

BakShyA vRuShyASca balyASca paraM tu guravaH smRutAH||270||<br />

+

</div></div>

−

~~phalamāṁsavasāśākapalalakṣaudrasaṁskr̥tāḥ|~~

−

~~bhakṣyā vr̥ṣyāśca balyāśca guravō br̥ṁhaṇātmakāḥ||268||~~

−

~~vēśavārō guruḥ snigdhō balōpacayavardhanaḥ|~~

−

~~guravastarpaṇā vr̥ṣyāḥ kṣīrēkṣurasapūpakāḥ [1] ||269||~~

−

~~saguḍāḥ satilāścaiva sakṣīrakṣaudraśarkarāḥ|~~

−

~~bhakṣyā vr̥ṣyāśca balyāśca paraṁ tu guravaḥ smr̥tāḥ||270||~~

−

~~PalamAMsavasASAkapalalakShaudrasaMskRutAH|~~

−

~~BakShyA vRuShyASca balyASca guravo bRuMhaNAtmakAH||268||~~

−

~~veSavAro guruH snigdho balopacayavardhanaH|~~

−

~~guravastarpaNA vRuShyAH kShIrekShurasapUpakAH ||269||~~

−

~~saguDAH satilAScaiva sakShIrakShaudraSarkarAH|~~

−

~~BakShyA vRuShyASca balyASca paraM tu guravaH smRutAH||270||~~

−

Cooked dishes prepared with fruits, flesh, fat, vegetables, tila-paste and honey are considered an aphrodisiac and are strengthening, heavy to digest and nourishing. [268]

Line 3,790: Line 3,990:

Preparation mixed with gud, tila or milk, with honey and sugar are considered aphrodisiac, strengthening and very heavy. [270]

</div>

+

−

सस्नेहाःस्नेहसिद्धाश्चभक्ष्याविविधलक्षणाः।

+

सस्नेहाःस्नेहसिद्धाश्चभक्ष्याविविधलक्षणाः।<br />

−

गुरवस्तर्पणावृष्याहृद्यागौधूमिकामताः॥२७१॥

+

गुरवस्तर्पणावृष्याहृद्यागौधूमिकामताः॥२७१॥<br />

−

संस्काराल्लघवःसन्तिभक्ष्यागौधूमपैष्टिकाः।

+

संस्काराल्लघवःसन्तिभक्ष्यागौधूमपैष्टिकाः।<br />

−

धानापर्पटपूपाद्यास्तान्बुद्ध्वानिर्दिशेत्तथा॥२७२॥

+

धानापर्पटपूपाद्यास्तान्बुद्ध्वानिर्दिशेत्तथा॥२७२॥<br />

+

−

sasnēhāḥ snēhasiddhāśca bhakṣyā vividhalakṣaṇāḥ|

+

sasnēhāḥ snēhasiddhāśca bhakṣyā vividhalakṣaṇāḥ| <br />

−

guravastarpaṇā vr̥ṣyā hr̥dyā gaudhūmikā matāḥ||271||

+

guravastarpaṇā vr̥ṣyā hr̥dyā gaudhūmikā matāḥ||271|| <br />

−

saṁskārāllaghavaḥ santi bhakṣyā gaudhūmapaiṣṭikāḥ|

+

saṁskārāllaghavaḥ santi bhakṣyā gaudhūmapaiṣṭikāḥ| <br />

−

dhānāparpaṭapūpādyāstān buddhvā nirdiśēttathā||272||

+

dhānāparpaṭapūpādyāstān buddhvā nirdiśēttathā||272|| <br />

−

sasnehAH snehasiddhASca BakShyA vividhalakShaNAH|

+

sasnehAH snehasiddhASca BakShyA vividhalakShaNAH|<br />

−

guravastarpaNA vRuShyA hRudyA gaudhUmikA matAH||271||

+

guravastarpaNA vRuShyA hRudyA gaudhUmikA matAH||271||<br />

−

saMskArAllaGavaH santi BakShyA gaudhUmapaiShTikAH|

+

saMskArAllaGavaH santi BakShyA gaudhUmapaiShTikAH|<br />

−

dhAnAparpaTapUpAdyAstAn buddhvA nirdiSettathA||272||

+

dhAnAparpaTapUpAdyAstAn buddhvA nirdiSettathA||272||<br />

+

</div></div>

The many kinds of preparations of wheat mixed with unctuous substances or cooked with them are heavy, nourishing, aphrodisiac and cordial. [271]

The preparations of wheat flour such as dhana, parpata, apupa (a kind of fine bread/cake of flour) etc, become light when seasoned. Knowing them thus, one should prescribe them. [272]

+

−

पृथुकागुरवोभृष्टान् भक्षयेदल्पशस्तुतान्।

+

पृथुकागुरवोभृष्टान् भक्षयेदल्पशस्तुतान्।<br />

−

यावाविष्टभ्यजीर्यन्तिसरसाभिन्नवर्चसः॥२७३॥

+

यावाविष्टभ्यजीर्यन्तिसरसाभिन्नवर्चसः॥२७३॥<br />

+

−

pr̥thukā guravō bhr̥ṣṭān [1] bhakṣayēdalpaśastu tān|

+

pr̥thukā guravō bhr̥ṣṭān [1] bhakṣayēdalpaśastu tān| <br />

−

yāvā viṣṭabhya jīryanti sarasā bhinnavarcasaḥ||273||

+

yāvā viṣṭabhya jīryanti sarasā bhinnavarcasaḥ||273|| <br />

−

pRuthukA guravo BRuShTAn BakShayedalpaSastu tAn|

+

pRuthukA guravo BRuShTAn BakShayedalpaSastu tAn|<br />

−

yAvA viShTaBya jIryanti sarasA BinnavarcasaH||273||

+

yAvA viShTaBya jIryanti sarasA BinnavarcasaH||273||<br />

+

</div></div>

Flattened rice is heavy. It must be eaten in small quantities after being fried. Fried barley is slow to digest while un-fried barley causes loose stools. [273]

+

−

सूप्यान्नविकृताभक्ष्यावातलारूक्षशीतलाः।

+

सूप्यान्नविकृताभक्ष्यावातलारूक्षशीतलाः।<br />

−

सकटुस्नेहलवणानल्पशोभक्षयेत्तुतान्॥२७४॥

+

सकटुस्नेहलवणानल्पशोभक्षयेत्तुतान्॥२७४॥<br />

+

−

sūpyānnavikr̥tā bhakṣyā vātalā rūkṣaśītalāḥ|

+

sūpyānnavikr̥tā bhakṣyā vātalā rūkṣaśītalāḥ| <br />

−

sakaṭusnēhalavaṇānalpaśō bhakṣayēttu tān||274||

+

sakaṭusnēhalavaṇānalpaśō bhakṣayēttu tān||274|| <br />

−

sUpyAnnavikRutA BakShyA vAtalA rUkShaSItalAH|

+

sUpyAnnavikRutA BakShyA vAtalA rUkShaSItalAH|<br />

−

sakaTusnehalavaNAnalpaSo BakShayettu tAn||274||

+

sakaTusnehalavaNAnalpaSo BakShayettu tAn||274||<br />

+

</div></div>

Preparations of pulses aggravate vata, and are dry and cold in potency. They must be taken in small quantities with pungent, unctuous and saltish substances. [274]

+

−

मृदुपाकाश्चयेभक्ष्याःस्थूलाश्चकठिनाश्चये।

+

मृदुपाकाश्चयेभक्ष्याःस्थूलाश्चकठिनाश्चये।<br />

−

गुरवस्तेव्यतिक्रान्तपाकाःपुष्टिबलप्रदाः॥२७५॥

+

गुरवस्तेव्यतिक्रान्तपाकाःपुष्टिबलप्रदाः॥२७५॥<br />

−

द्रव्यसंयोगसंस्कारंद्रव्यमानंपृथक्तथा।

+

द्रव्यसंयोगसंस्कारंद्रव्यमानंपृथक्तथा।<br />

−

भक्ष्याणामादिशेद्बुद्ध्वायथास्वंगुरुलाघवम्॥२७६॥

+

भक्ष्याणामादिशेद्बुद्ध्वायथास्वंगुरुलाघवम्॥२७६॥<br />

+

+

mr̥dupākāśca yē bhakṣyāḥ sthūlāśca kaṭhināśca yē| <br />

+

guravastē vyatikrāntapākāḥ puṣṭibalapradāḥ||275||<br />

+

dravyasaṁyōgasaṁskāraṁ dravyamānaṁ pr̥thak tathā| <br />

+

bhakṣyāṇāmādiśēdbuddhvā yathāsvaṁ gurulāghavam||276||<br />

−

~~mr̥dupākāśca yē bhakṣyāḥ sthūlāśca kaṭhināśca yē~~|

+

mRudupAkASca ye BakShyAH sthUlASca kaThinASca ye|<br />

−

~~guravastē vyatikrāntapākāḥ puṣṭibalapradāḥ~~||275||

+

guravaste vyatikrAntapAkAH puShTibalapradAH||275||<br />

−

~~dravyasaṁyōgasaṁskāraṁ dravyamānaṁ pr̥thak tathā~~|

+

dravyasaMyogasaMskAraM dravyamAnaM pRuthak tathA|<br />

−

~~bhakṣyāṇāmādiśēdbuddhvā yathāsvaṁ gurulāghavam~~||276||

+

BakShyANAmAdiSedbuddhvA yathAsvaM gurulAGavam||276||<br />

+

</div></div>

−

~~mRudupAkASca ye BakShyAH sthUlASca kaThinASca ye|~~

−

~~guravaste vyatikrAntapAkAH puShTibalapradAH||275||~~

−

~~dravyasaMyogasaMskAraM dravyamAnaM pRuthak tathA|~~

−

~~BakShyANAmAdiSedbuddhvA yathAsvaM gurulAGavam||276||~~

Summary of qualities:

Line 3,853: Line 4,065:

The heaviness and lightness of preparations must be determined according to the combination of the above mentioned substances, the nature of preparation and the measure of each substance. [276]

</div>

+

−

(नानाद्रव्यैः समायुक्तःपक्वामक्लिन्नभर्जितैः।

+

(नानाद्रव्यैः समायुक्तःपक्वामक्लिन्नभर्जितैः।<br />

−

विमर्दकोगुरुर्हृद्योवृष्योबलवतांहितः॥२७७॥)

+

विमर्दकोगुरुर्हृद्योवृष्योबलवतांहितः॥२७७॥)<br />

−

रसालाबृंहणीवृष्यास्निग्धाबल्यारुचिप्रदा।

+

रसालाबृंहणीवृष्यास्निग्धाबल्यारुचिप्रदा।<br />

−

स्नेहनंतर्पणंहृद्यंवातघ्नंसगुडंदधि॥२७८॥

+

स्नेहनंतर्पणंहृद्यंवातघ्नंसगुडंदधि॥२७८॥<br />

+

−

(nānādravyaiḥ [1] samāyuktaḥ pakvāmaklinnabharjitaiḥ|

+

(nānādravyaiḥ [1] samāyuktaḥ pakvāmaklinnabharjitaiḥ| <br />

−

vimardakō gururhr̥dyō vr̥ṣyō balavatāṁ hitaḥ)||277||

+

vimardakō gururhr̥dyō vr̥ṣyō balavatāṁ hitaḥ)||277|| <br />

−

rasālā br̥ṁhaṇī vr̥ṣyā snigdhā balyā rucipradā|

+

rasālā br̥ṁhaṇī vr̥ṣyā snigdhā balyā rucipradā| <br />

−

snēhanaṁ tarpaṇaṁ hr̥dyaṁ vātaghnaṁ saguḍaṁ dadhi||278||

+

snēhanaṁ tarpaṇaṁ hr̥dyaṁ vātaghnaṁ saguḍaṁ dadhi||278|| <br />

+

(nAnAdravyaiH samAyuktaH pakvAmaklinnaBarjitaiH|<br />

+

vimardako gururhRudyo vRuShyo balavatAM hitaH||277||)<br />

+

rasAlA bRuMhaNI vRuShyA snigdhA balyA rucipradA|<br />

+

snehanaM tarpaNaM hRudyaM vAtaGnaM saguDaM dadhi||278||<br />

+

</div></div>

−

~~(nAnAdravyaiH samAyuktaH pakvAmaklinnaBarjitaiH|~~

−

~~vimardako gururhRudyo vRuShyo balavatAM hitaH||277||)~~

−

~~rasAlA bRuMhaNI vRuShyA snigdhA balyA rucipradA|~~

−

~~snehanaM tarpaNaM hRudyaM vAtaGnaM saguDaM dadhi||278||~~

−

Vimardaka (Cassia tora) prepared with ripe, unripe, softened and roasted substances is heavy, cordial, aphrodisiac and well-suited to physically strong individuals. [277]

The preparation called rasala (curds or puddings mixed sugar and spices) is nourishing, aphrodisiac, unctuous, strengthening and an appetizer. Curds taken with gud enhances unctuousness, is nourishing, cordial and is effective in treating vata. [278]

</div>

+

−

द्राक्षाखर्जूरकोलानांगुरुविष्टम्भिपानकम्।

+

द्राक्षाखर्जूरकोलानांगुरुविष्टम्भिपानकम्।<br />

−

परूषकाणांक्षौद्रस्ययच्चेक्षुविकृतिंप्रति॥२७९॥

+

परूषकाणांक्षौद्रस्ययच्चेक्षुविकृतिंप्रति॥२७९॥<br />

−

तेषांकट्वम्लसंयोगान् पानकानांपृथक्पृथक्।

+

तेषांकट्वम्लसंयोगान् पानकानांपृथक्पृथक्।<br />

−

द्रव्यंमानंचविज्ञायगुणकर्माणिचादिशेत्॥२८०॥

+

द्रव्यंमानंचविज्ञायगुणकर्माणिचादिशेत्॥२८०॥<br />

−

कट्वम्लस्वादुलवणालघवोरागषाडवाः।

+

कट्वम्लस्वादुलवणालघवोरागषाडवाः।<br />

−

मुखप्रियाश्चहृद्याश्चदीपनाभक्तरोचनाः॥२८१॥

+

मुखप्रियाश्चहृद्याश्चदीपनाभक्तरोचनाः॥२८१॥<br />

−

आम्रामलकलेहाश्चबृंहणाबलवर्धनाः।

+

आम्रामलकलेहाश्चबृंहणाबलवर्धनाः।<br />

−

रोचनास्तर्पणाश्चोक्ताःस्नेहमाधुर्यगौरवात्॥२८२॥

+

रोचनास्तर्पणाश्चोक्ताःस्नेहमाधुर्यगौरवात्॥२८२॥<br />

−

बुद्ध्वासंयोगसंस्कारंद्रव्यमानंचतच्छ्रितम्।

+

बुद्ध्वासंयोगसंस्कारंद्रव्यमानंचतच्छ्रितम्।<br />

−

गुणकर्माणिलेहानांतेषांतेषांतथावदेत्॥२८३॥

+

गुणकर्माणिलेहानांतेषांतेषांतथावदेत्॥२८३॥<br />

+

−

drākṣākharjūrakōlānāṁ guru viṣṭambhi pānakam|

+

drākṣākharjūrakōlānāṁ guru viṣṭambhi pānakam| <br />

−

parūṣakāṇāṁ kṣaudrasya yaccēkṣuvikr̥tiṁ prati||279||

+

parūṣakāṇāṁ kṣaudrasya yaccēkṣuvikr̥tiṁ prati||279|| <br />

−

tēṣāṁ kaṭvamlasaṁyōgān [1] pānakānāṁ pr̥thak pr̥thak|

+

tēṣāṁ kaṭvamlasaṁyōgān [1] pānakānāṁ pr̥thak pr̥thak| <br />

−

dravyaṁ mānaṁ ca vijñāya guṇakarmāṇi cādiśēt||280||

+

dravyaṁ mānaṁ ca vijñāya guṇakarmāṇi cādiśēt||280|| <br />

−

kaṭvamlasvādulavaṇā laghavō rāgaṣāḍavāḥ|

+

kaṭvamlasvādulavaṇā laghavō rāgaṣāḍavāḥ| <br />

−

mukhapriyāśca hr̥dyāśca dīpanā bhaktarōcanāḥ||281||

+

mukhapriyāśca hr̥dyāśca dīpanā bhaktarōcanāḥ||281|| <br />

−

āmrāmalakalēhāśca br̥ṁhaṇā balavardhanāḥ|

+

āmrāmalakalēhāśca br̥ṁhaṇā balavardhanāḥ| <br />

−

rōcanāstarpaṇāścōktāḥ snēhamādhuryagauravāt||282||

+

rōcanāstarpaṇāścōktāḥ snēhamādhuryagauravāt||282|| <br />

−

buddhvā saṁyōgasaṁskāraṁ dravyamānaṁ ca tacchritam|

+

buddhvā saṁyōgasaṁskāraṁ dravyamānaṁ ca tacchritam| <br />

−

guṇakarmāṇi lēhānāṁ tēṣāṁ tēṣāṁ tathā vadēt||283||

+

guṇakarmāṇi lēhānāṁ tēṣāṁ tēṣāṁ tathā vadēt||283|| <br />

−

drAkShAKarjUrakolAnAM guru viShTamBi pAnakam|

+

drAkShAKarjUrakolAnAM guru viShTamBi pAnakam|<br />

−

parUShakANAM kShaudrasya yaccekShuvikRutiM prati||279||

+

parUShakANAM kShaudrasya yaccekShuvikRutiM prati||279||<br />

−

teShAM kaTvamlasaMyogAn pAnakAnAM pRuthak pRuthak|

+

teShAM kaTvamlasaMyogAn pAnakAnAM pRuthak pRuthak|<br />

−

dravyaM mAnaM ca vij~jAya guNakarmANi cAdiSet||280||

+

dravyaM mAnaM ca vij~jAya guNakarmANi cAdiSet||280||<br />

−

kaTvamlasvAdulavaNA laGavo rAgaShADavAH|

+

kaTvamlasvAdulavaNA laGavo rAgaShADavAH|<br />

−

muKapriyASca hRudyASca dIpanA BaktarocanAH||281||

+

muKapriyASca hRudyASca dIpanA BaktarocanAH||281||<br />

−

AmrAmalakalehASca bRuMhaNA balavardhanAH|

+

AmrAmalakalehASca bRuMhaNA balavardhanAH|<br />

−

rocanAstarpaNAScoktAH snehamAdhuryagauravAt||282||

+

rocanAstarpaNAScoktAH snehamAdhuryagauravAt||282||<br />

−

buddhvA saMyogasaMskAraM dravyamAnaM ca tacCritam|

+

buddhvA saMyogasaMskAraM dravyamAnaM ca tacCritam|<br />

−

guNakarmANi lehAnAM teShAM teShAM tathA vadet||283||

+

guNakarmANi lehAnAM teShAM teShAM tathA vadet||283||<br />

+

</div></div>

+

−

A potion made of grapes, dates and Indian jujube/ kola is heavy and delayed in the intestines. So is the potion made of sweet parushaka (a tree), honey and the products of sugar-cane. [279]

The qualities and actions of these beverages should be determined by knowing the individual nature of the substances, the quantity used and the combination of pungent and acidic tastes. [280]

Line 3,918: Line 4,136:

Depending upon the admixture, preparation and measure of ingredients used in these electuaries, the characteristics and action of each of them should be determined. [283]</div>

+

−

रक्तपित्तकफोत्क्लेदिशुक्तंवातानुलोमनम्।

+

रक्तपित्तकफोत्क्लेदिशुक्तंवातानुलोमनम्।<br />

−

कन्दमूलफलाद्यंचतद्वद्विद्यात्तदासुतम्॥२८४॥

+

कन्दमूलफलाद्यंचतद्वद्विद्यात्तदासुतम्॥२८४॥<br />

−

शिण्डाकीचासुतंचान्यत्कालाम्लंरोचनंलघु।

+

शिण्डाकीचासुतंचान्यत्कालाम्लंरोचनंलघु।<br />

−

विद्याद्वर्गंकृतान्नानामेकादशतमंभिषक्॥२८५॥

+

विद्याद्वर्गंकृतान्नानामेकादशतमंभिषक्॥२८५॥<br />

+

−

raktapittakaphōtklēdi śuktaṁ vātānulōmanam|

+

raktapittakaphōtklēdi śuktaṁ vātānulōmanam| <br />

−

kandamūlaphalādyaṁ ca tadvadvidyāttadāsutam||284||

+

kandamūlaphalādyaṁ ca tadvadvidyāttadāsutam||284|| <br />

−

śiṇḍākī cāsutaṁ cānyat kālāmlaṁ rōcanaṁ laghu|

+

śiṇḍākī cāsutaṁ cānyat kālāmlaṁ rōcanaṁ laghu| <br />

−

vidyādvargaṁ kr̥tānnānāmēkādaśatamaṁ bhiṣak||285||

+

vidyādvargaṁ kr̥tānnānāmēkādaśatamaṁ bhiṣak||285|| <br />

−

raktapittakaPotkledi SuktaM vAtAnulomanam|

+

raktapittakaPotkledi SuktaM vAtAnulomanam|<br />

−

kandamUlaPalAdyaM ca tadvadvidyAttadAsutam||284||

+

kandamUlaPalAdyaM ca tadvadvidyAttadAsutam||284||<br />

−

SiNDAkI cAsutaM cAnyat kAlAmlaM rocanaM laGu|

+

SiNDAkI cAsutaM cAnyat kAlAmlaM rocanaM laGu|<br />

−

vidyAdvargaM kRutAnnAnAmekAdaSatamaM BiShak||285||

+

vidyAdvargaM kRutAnnAnAmekAdaSatamaM BiShak||285||<br />

+

</div></div>

Line 3,939: Line 4,160:

Shindaki (a sour, fermented preparation) and other fermented articles that turn sour owing to long periods of preservation are appetizing and light. The physician should know this section on cooked foods. [285]

</div>

+

इतिकृतान्नवर्गएकादशः॥११॥

+

iti kr̥tānnavarga ēkādaśaḥ||11||

iti kRutAnnavarga ekAdaSaH||11||

+

</div></div>

Thus ends the eleventh section on cooked foods.

−

====Class on food articles:====

+

====Class on food articles====

−

+

+

<poem>

कषायानुरसं स्वादुसूक्ष्ममुष्णंव्यवायिच।

पित्तलंबद्धविण्मूत्रंनचश्लेष्माभिवर्धनम्॥२८६॥

Line 3,967: Line 4,192:

विदाहिचविशेषेणसर्वदोषप्रकोपणम्॥२९३॥

फलानांयानिचान्यानितैलान्याहारसंविधौ

−

युज्यन्तेगुणकर्मभ्यांतानिब्रूयाद्यथाफलम्॥२९४॥

+

युज्यन्तेगुणकर्मभ्यांतानिब्रूयाद्यथाफलम्॥२९४॥</poem>

−

+

+

<poem>

kaṣāyānurasaṁ [1] svādu sūkṣmamuṣṇaṁ vyavāyi ca|

pittalaṁ baddhaviṇmūtraṁ na ca ślēṣmābhivardhanam||286||

Line 3,987: Line 4,213:

phalānāṁ yāni cānyāni tailānyāhārasaṁvidhau [3] |

yujyantē guṇakarmabhyāṁ tāni brūyādyathāphalam||294||

−

kaShAyAnurasaM svAdu sUkShmamuShNaM vyavAyi ca|

Line 4,005: Line 4,230:

kusumBatailamuShNaM ca vipAke kaTukaM guru|

vidAhi ca viSeSheNa sarvadoShaprakopaNam||293||

−

PalAnAM yAni cAnyAni tailAnyAhArasaMvidhau yujyante guNakarmaByAM tAni brUyAdyathAPalam||294||

+

PalAnAM yAni cAnyAni tailAnyAhArasaMvidhau yujyante guNakarmaByAM tAni brUyAdyathAPalam||294||</poem>

+

</div></div>

+

Line 4,023: Line 4,250:

The qualities of other oils used in food but derived from fruits are not mentioned here. These are known by the qualities of the fruits themselves. [294]

</div>

−

+

+

<poem>

मधुरोबृंहणोवृष्योबल्योमज्जातथावसा।

−

यथासत्त्वंतुशैत्योष्णेवसामज्ज्ञोर्विनिर्दिशेत्॥२९५॥

+

यथासत्त्वंतुशैत्योष्णेवसामज्ज्ञोर्विनिर्दिशेत्॥२९५॥</poem>

−

+

+

<poem>

madhurō br̥ṁhaṇō vr̥ṣyō balyō majjā tathā vasā|

yathāsattvaṁ tu śaityōṣṇē vasāmajjñōrvinirdiśēt||295||

−

madhuro bRuMhaNo vRuShyo balyo majjA tathA vasA|

−

yathAsattvaM tu SaityoShNe vasAmajj~jorvinirdiSet||295||

+

yathAsattvaM tu SaityoShNe vasAmajj~jorvinirdiSet||295||</poem>

−

+

</div></div>

Animal marrow and fat are sweet, nourishing, aphrodisiac, strengthening, and hot or cool depending upon the nature or type of the animal. [295]

−

+

+

<poem>

सस्नेहंदीपनंवृष्यमुष्णंवातकफापहम्।

विपाकेमधुरंहृद्यंरोचनंविश्वभेषजम्॥२९६॥

Line 4,054: Line 4,283:

नकाललवणेगन्धःसौवर्चलगुणाश्चते॥३०३॥

सामुद्रकंसमधुरं, सतिक्तंकटुपांशुजम्।

−

रोचनंलवणंसर्वंपाकिस्रंस्यनिलापहम्॥३०४॥

+

रोचनंलवणंसर्वंपाकिस्रंस्यनिलापहम्॥३०४॥</poem>

−

+

+

<poem>

sasnēhaṁ dīpanaṁ vr̥ṣyamuṣṇaṁ vātakaphāpaham|

vipākē madhuraṁ hr̥dyaṁ rōcanaṁ viśvabhēṣajam||296||

Line 4,088: Line 4,318:

na kAlalavaNe gandhaH sauvarcalaguNASca te||303||

sAmudrakaM samadhuraM, satiktaM kaTu pAMSujam|

−

rocanaM lavaNaM sarvaM pAki sraMsyanilApaham||304||

+

rocanaM lavaNaM sarvaM pAki sraMsyanilApaham||304||</poem>

+

</div></div>

+

Line 4,109: Line 4,341:

The sea-salt is slightly sweet while the earth-salt is slightly bitter and pungent. All salts are appetizing, digestive, laxative and are effective in treating vata. [304]

</div>

−

+

+

<poem>

हृत्पाण्डुग्रहणीरोगप्लीहानाहगलग्रहान्।

कासंकफजमर्शांसियावशूकोव्यपोहति॥३०५॥

तीक्ष्णोष्णोलघुरूक्षश्चक्लेदीपक्ता विदारणः।

−

दाहनोदीपनश्छेत्तासर्वःक्षारोऽग्निसन्निभः ॥३०६॥

+

दाहनोदीपनश्छेत्तासर्वःक्षारोऽग्निसन्निभः ॥३०६॥</poem>

−

+

+

<poem>

hr̥tpāṇḍugrahaṇīrōgaplīhānāhagalagrahān|

kāsaṁ kaphajamarśāṁsi yāvaśūkō vyapōhati||305||

Line 4,123: Line 4,357:

kAsaM kaPajamarSAMsi yAvaSUko vyapohati||305||

tIkShNoShNo laGurUkShaSca kledI paktA vidAraNaH|

−

dAhano dIpanaSCettA sarvaH kShAro&gnisanniBaH ||306||

+

dAhano dIpanaSCettA sarvaH kShAro&gnisanniBaH ||306||</poem>

+

</div></div>

Yavakshara (barley alkali) is effective in treating diseases of the heart, anaemia, assimilation disorders, spleenic disorders, constipation, throat-spasm, cough of the kapha type and piles. [305]

All alkalis are like fiery, sharp, hot, light, dry, liquefacient, digestive, corrosive, caustic, stimulates digestion and destructive of tissues. [306]

−

+

+

<poem>

कारवीकुञ्चिकाऽजाजीयवानीधान्यतुम्बुरु।

−

रोचनंदीपनंवातकफदौर्गन्ध्यनाशनम्॥३०७॥

+

रोचनंदीपनंवातकफदौर्गन्ध्यनाशनम्॥३०७॥</poem>

−

+

+

<poem>

kāravī kuñcikā'jājī yavānī dhānyatumburu|

rōcanaṁ dīpanaṁ vātakaphadaurgandhyanāśanam||307||

+

kAravI ku~jcikA&jAjI yavAnI dhAnyatumburu|

−

rocanaM dIpanaM vAtakaPadaurgandhyanASanam||307||

+

rocanaM dIpanaM vAtakaPadaurgandhyanASanam||307||</poem>

+

</div></div>

Celery seeds (''karavi'', Carum bulbocastanum W.Koch.), black cumin (''kunchika'', Nigella sativa Linn.), cumin (''ajaji'', Cuminum cyminum Linn.), bishops weed (''yavani'', Trachyspermum ammi Linn.), coriander (''dhanyaka'', Coriandrum sativum) and Indian tooth-ache (''tumburu'', Zanthoxylum armatum DC) are appetizing, stimulate digestion, alleviate ''vata'' and ''kapha'', and remove foul odour.[307]

−

+

+

<poem>

आहारयोगिनांभक्तिनिश्चयोनतुविद्यते।

−

समाप्तो द्वादशश्चायंवर्गआहारयोगिनाम्॥३०८॥

+

समाप्तो द्वादशश्चायंवर्गआहारयोगिनाम्॥३०८॥</poem>

−

+

+

<poem>

āhārayōgināṁ bhaktiniścayō na tu vidyatē|

samāptō [1] dvādaśaścāyaṁ varga āhārayōginām||308||

AhArayoginAM BaktiniScayo na tu vidyate|

−

samApto dvAdaSaScAyaM varga AhArayoginAm||308||

+

samApto dvAdaSaScAyaM varga AhArayoginAm||308||</poem>

−

+

</div></div>

Dietary adjuvants do not, however, fit into a rigid classification. [308]

+

इत्याहारयोगिवर्गोद्वादशः॥१२॥

+

ityāhārayōgivargō dvādaśaḥ ||12||

ityAhArayogivargo dvAdaSaH||12||

+

</div></div>

Thus ends the twelfth section on the articles used in cooked foods.

−

==== General considerations in qualities ====

+

=== General considerations in qualities ===

−

+

+

<poem>

शूकधान्यंशमीधान्यंसमातीतंप्रशस्यते।

पुराणंप्रायशोरूक्षंप्रायेणाभिनवंगुरु ॥३०९॥

यद्यदागच्छति क्षिप्रंतत्तल्लघुतरंस्मृतम्।

−

निस्तुषंयुक्तिभृष्टंचसूप्यंलघुविपच्यते॥३१०॥

+

निस्तुषंयुक्तिभृष्टंचसूप्यंलघुविपच्यते॥३१०॥</poem>

−

+

+

<poem>

śūkadhānyaṁ śamīdhānyaṁ samātītaṁ praśasyatē|

purāṇaṁ prāyaśō rūkṣaṁ prāyēṇābhinavaṁ guru [1] ||309||

Line 4,177: Line 4,423:

yadyadAgacCati kShipraM tattallaGutaraM smRutam|

−

nistuShaM yuktiBRuShTaM ca sUpyaM laGu vipacyate||310||

+

nistuShaM yuktiBRuShTaM ca sUpyaM laGu vipacyate||310||</poem>

+

</div></div>

Cereals and pulses that are one-year-old (not older) are recommended. Old grain is generally dry and the new generally heavy to digest. [309]

That grain which grows quicker is considered lighter than the others. The decorticated and slightly roasted pulse is digested easily. [310]

−

+

+

<poem>

मृतंकृशंचातिमेद्यंवृद्धंबालंविषैर्हतम्।

अगोचरभृतंव्यालसूदितंमांसमुत्सृजेत्॥३११॥

−

अतोऽन्यथाहितंमांसंबृंहणंबलवर्धनम्।

+

अतोऽन्यथाहितंमांसंबृंहणंबलवर्धनम्।</poem>

−

+

+

<poem>

mr̥taṁ kr̥śaṁ cātimēdyaṁ vr̥ddhaṁ bālaṁ viṣairhatam|

agōcarabhr̥taṁ vyālasūditaṁ māṁsamutsr̥jēt||311||

Line 4,196: Line 4,445:

agocaraBRutaM vyAlasUditaM mAMsamutsRujet||311||

−

ato&nyathA hitaM mAMsaM bRuMhaNaM balavardhanam|

+

ato&nyathA hitaM mAMsaM bRuMhaNaM balavardhanam|</poem>

+

</div></div>

The flesh of the animal which is dead, emaciated, very fat, old, too young, killed by poisoning, reared in unnatural habitat or killed by a tiger or snake should be avoided. Except for the above scenarios, flesh of animals described in this and prior chapters is wholesome, nourishing and promotes strength. [311]

−

+

+

<poem>

प्रीणनःसर्वभूतानांहृद्योमांसरसःपरम्॥३१२॥

Line 4,209: Line 4,460:

व्यायामनित्याःस्त्रीनित्यामद्यनित्याश्चयेनराः।

−

नित्यंमांसरसाहारानातुराःस्युर्नदुर्बलाः॥३१५॥

+

नित्यंमांसरसाहारानातुराःस्युर्नदुर्बलाः॥३१५॥</poem>

−

+

+

<poem>

prīṇanaḥ sarvabhūtānāṁ hr̥dyō māṁsarasaḥ param||312||

Line 4,231: Line 4,483:

vyAyAmanityAH strInityA madyanityASca ye narAH|

−

nityaM mAMsarasAhArA nAturAH syurna durbalAH||315||

+

nityaM mAMsarasAhArA nAturAH syurna durbalAH||315||</poem>

+

</div></div>

Meat juice has been considered to be the most nourishing of food articles for those who are wasted, convalescing, emaciated, deficient in semen and desirous of enhanced strength and complexion – in fact, for such patients, meat juice has been regarded as nectar itself. [312-313]

Line 4,239: Line 4,492:

If those given to constant exercise and indulgence in women and wine take meat juice daily, they will never fall ill or become weak. [315]

−

==== Signs of bad quality (avoidable) vegetables, fruits and greens ====

+

=== Signs of bad quality (avoidable) vegetables, fruits and greens ===

−

+

+

<poem>

क्रिमिवातातपहतंशुष्कंजीर्णमनार्तवम्।

शाकंनिःस्नेहसिद्धंचवर्ज्यंयच्चापरिस्रुतम्॥३१६॥

Line 4,248: Line 4,502:

हरितानां यथाशाकंनिर्देशःसाधनादृते।

−

मद्याम्बुगोरसादीनांस्वेस्वेवर्गेविनिश्चयः॥३१८॥

+

मद्याम्बुगोरसादीनांस्वेस्वेवर्गेविनिश्चयः॥३१८॥</poem>

−

+

+

<poem>

krimivātātapahataṁ śuṣkaṁ jīrṇamanārtavam|

śākaṁ niḥsnēhasiddhaṁ ca varjyaṁ yaccāparisrutam||316||

Line 4,266: Line 4,521:

haritAnAM yathASAkaM nirdeSaH sAdhanAdRute|

−

madyAmbugorasAdInAM sve sve varge viniScayaH||318||

+

madyAmbugorasAdInAM sve sve varge viniScayaH||318||</poem>

+

</div></div>

Vegetable spoilt by maggots, wind, sun, or those that are dried, decayed, off-season, cooked without unctuous substances, or eaten without draining off boiled water should be avoided. [316]

Line 4,274: Line 4,530:

The rules regarding greens are the same as vegetables, except in the mode of preparation. As regards wine, water and milk etc. these have been described in their respective actions. [318]

−

===~~= Beverages~~ after food ====

+

=== Anupana (beverages after food) ====

+

==== General guidelines for beverages after food ====

+

+

<poem>

यदाहारगुणैः पानंविपरीतंतदिष्यते।

अन्नानुपानंधातूनांदृष्टंयन्नविरोधिच॥३१९॥

Line 4,292: Line 4,551:

अल्पाग्नीनामनिद्राणांतन्द्राशोकभयक्लमैः।

−

मद्यमांसोचितानांचमद्यमेवानुशस्यते॥३२४॥

+

मद्यमांसोचितानांचमद्यमेवानुशस्यते॥३२४॥</poem>

−

+

+

<poem>

yadāhāraguṇaiḥ [1] pānaṁ viparītaṁ tadiṣyatē|

annānupānaṁ dhātūnāṁ dr̥ṣṭaṁ yanna virōdhi ca||319||

Line 4,328: Line 4,588:

alpAgnInAmanidrANAM tandrASokaBayaklamaiH|

−

madyamAMsocitAnAM ca madyamevAnuSasyate||324||

+

madyamAMsocitAnAM ca madyamevAnuSasyate||324||</poem>

+

</div></div>

That 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. [319]

Line 4,343: Line 4,604:

==== Benefits of ''anupana'' (vehicle) ====

−

+

+

<poem>

अथानुपानकर्मगुणान्प्रवक्ष्यामः- अनुपानंतर्पयति, प्रीणयति, ऊर्जयति, बृंहयति, पर्याप्तिमभिनिर्वर्तयति, भुक्तमवसादयति, अन्नसङ्घातंभिनत्ति, मार्दवमापादयति, क्लेदयति, जरयति, सुखपरिणामितामाशुव्यवायितांचाहारस्योपजनयतीति॥३२५॥

भवतिचात्र-

अनुपानंहितंयुक्तंतर्पयत्याशुमानवम्।

−

सुखंपचतिचाहारमायुषेचबलायच॥३२६॥

+

सुखंपचतिचाहारमायुषेचबलायच॥३२६॥</poem>

−

+

+

<poem>

athānupānakarmaguṇān [1] pravakṣyāmaḥ- anupānaṁ tarpayati, prīṇayati, ūrjayati, br̥ṁhayati, paryāptimabhinirvartayati, bhuktamavasādayati, annasaṅghātaṁbhinatti, mārdavamāpādayati, klēdayati, jarayati, sukhapariṇāmitāmāśuvyavāyitāṁ cāhārasyōpajanayatīti||325||

Line 4,360: Line 4,623:

Bavati cAtra-

anupAnaM hitaM yuktaM tarpayatyASu mAnavam|

−

suKaM pacati cAhAramAyuShe ca balAya ca||326||

+

suKaM pacati cAhAramAyuShe ca balAya ca||326||</poem>

+

</div></div>

Now described are the qualities and actions of post-prandial drinks. Post-prandial drinks give nourishment, pleasure, energy, sense of satisfaction, help any food consumed to settle down, helps break down food consumed, impart softness, liquefy, digest and bring about quick assimilation and diffusion in the body. [325]

Line 4,367: Line 4,631:

==== Contra-inidcations of drinking water after meals ====

−

+

+

<poem>

नोर्ध्वाङ्गमारुताविष्टानहिक्काश्वासकासिनः।

नगीतभाष्याध्ययनप्रसक्तानोरसिक्षताः॥३२७॥

पिबेयुरुदकंभुक्त्वातद्धिकण्ठोरसिस्थितम्।

−

स्नेहमाहारजंहत्वा भूयोदोषायकल्पते॥३२८॥

+

स्नेहमाहारजंहत्वा भूयोदोषायकल्पते॥३२८॥</poem>

−

+

+

<poem>

nōrdhvāṅgamārutāviṣṭā na hikkāśvāsakāsinaḥ|

na gītabhāṣyādhyayanaprasaktā nōrasi kṣatāḥ||327||

Line 4,384: Line 4,650:

pibeyurudakaM BuktvA taddhi kaNThorasi sthitam|

−

snehamAhArajaM hatvA BUyo doShAya kalpate||328||

+

snehamAhArajaM hatvA BUyo doShAya kalpate||328||</poem>

+

</div></div>

Neither those in whom ''vata'' is provoked in the upper parts of the body nor those that suffer from hiccups, dyspnea or cough, nor those that are engaged in singing, lecturing or studying, nor those that are suffering from the pectoral lesions should drink water after eating, for it takes away from the throat and chest the unctuous quality of the meal eaten and leads to great morbidity. [327-328]

−

+

+

<poem>

अन्नपानैकदेशोऽयमुक्तःप्रायोपयोगिकः।

द्रव्याणिनहिनिर्देष्टुंशक्यंकार्त्स्न्येननामभिः॥३२९॥

यथानानौषधंकिञ्चिद्देशजानांवचोयथा।

−

द्रव्यंतत्तत्तथावाच्यमनुक्तमिहयद्भवेत्॥३३०॥

+

द्रव्यंतत्तत्तथावाच्यमनुक्तमिहयद्भवेत्॥३३०॥</poem>

−

+

+

<poem>

annapānaikadēśō'yamuktaḥ prāyōpayōgikaḥ|

dravyāṇi na hi nirdēṣṭuṁ śakyaṁ kārtsnyēna nāmabhiḥ||329||

Line 4,404: Line 4,673:

yathA nAnauShadhaM ki~jciddeSajAnAM vaco yathA|

−

dravyaM tattattathA vAcyamanuktamiha yadBavet||330||

+

dravyaM tattattathA vAcyamanuktamiha yadBavet||330||</poem>

+

</div></div>

The foods and drinks that are generally in use have been described in this chapter for it is not possible to indicate all substances by their names and properties. [329]

Line 4,410: Line 4,680:

Since there is no substance that may not be used as a medicine, the substances not spoken of here (''anukta dravya'') should be assessed with reference to their qualities observed by people native to the region where they can be found naturally. [330]

−

==== Qualities of creatures according to their habitat and food ====

+

=== Qualities of creatures according to their habitat and food ===

−

+

+

<poem>

चरःशरीरावयवाःस्वभावोधातवःक्रिया।

−

लिङ्गंप्रमाणंसंस्कारोमात्राचास्मिन्परीक्ष्यते॥३३१॥

+

लिङ्गंप्रमाणंसंस्कारोमात्राचास्मिन्परीक्ष्यते॥३३१॥</poem>

−

+

+

<poem>

caraḥ śarīrāvayavāḥ svabhāvō dhātavaḥ kriyā|

liṅgaṁ pramāṇaṁ saṁskārō mātrā cāsmin parīkṣyatē||331||

caraH SarIrAvayavAH svaBAvo dhAtavaH kriyA|

−

li~ggaM pramANaM saMskAro mAtrA cAsmin parIkShyate||331||

+

li~ggaM pramANaM saMskAro mAtrA cAsmin parIkShyate||331||</poem>

+

</div></div>

An animal's food and habitat, body-parts, constitution, body-elements, activity, sex, size, mode of preparation and measure are herein explained. [331]

−

+

+

<poem>

चरोऽनूपजलाकाशधन्वाद्योभक्ष्यसंविधिः।

जलजानूपजाश्चैवजलानूपचराश्चये॥३३२॥

गुरुभक्ष्याश्चयेसत्त्वाःसर्वेतेगुरवःस्मृताः।

−

लघुभक्ष्यास्तुलघवोधन्वजाधन्वचारिणः॥३३३॥

+

लघुभक्ष्यास्तुलघवोधन्वजाधन्वचारिणः॥३३३॥</poem>

−

+

+

<poem>

carō'nūpajalākāśadhanvādyō bhakṣyasaṁvidhiḥ|

jalajānūpajāścaiva jalānūpacarāśca yē||332||

Line 4,439: Line 4,714:

guruBakShyASca ye sattvAH sarve te guravaH smRutAH|

−

laGuBakShyAstu laGavo dhanvajA dhanvacAriNaH||333||

+

laGuBakShyAstu laGavo dhanvajA dhanvacAriNaH||333||</poem>

+

</div></div>

+

An animal’s habitat could be wetlands, water, sky, and arid lands or deserts, while its food is generally called feed. Animals native to water and wetlands or those that eat heavy feed are regarded as heavy (i.e., their meat is heavy). Light feeders are light (their meat is light), such as those that dwell in arid lands or move around arid lands. [332-333]

</div>

+

+

<poem>

शरीरावयवाःसक्थिशिरःस्कन्धादयस्तथा।

सक्थिमांसाद्गुरुः स्कन्धस्ततःक्रोडस्ततःशिरः॥३३४॥

वृषणौचर्ममेढ्रंचश्रोणीवृक्कौयकृद्गुदम्।

−

मांसाद्गुरुतरंविद्याद्यथास्वंमध्यमस्थिच॥३३५॥

+

मांसाद्गुरुतरंविद्याद्यथास्वंमध्यमस्थिच॥३३५॥</poem>

−

+

+

<poem>

śarīrāvayavāḥ sakthiśiraḥskandhādayastathā|

sakthimāṁsādguruḥ [1] skandhastataḥ krōḍastataḥ śiraḥ||334||

Line 4,459: Line 4,739:

vRuShaNau carma meDhraM ca SroNI vRukkau yakRudgudam|

−

mAMsAdgurutaraM vidyAdyathAsvaM madhyamasthi ca||335||

+

mAMsAdgurutaraM vidyAdyathAsvaM madhyamasthi ca||335||</poem>

+

</div></div>

+

The key limbs of animals, from the standpoint of their meat, are the thigh-bone, head, shoulder and others. Flesh of the shoulder region is heavier than that of the thigh-bone. Flesh from the chest region is considered heavier than that of the shoulder region, and meat of the head is heavier than that of the chest. Among organs, the testes, skin, phallus, hips, kidneys, liver, rectum, trunk and bone-marrow are heavier than the flesh of any part of the animal’s body. [334-335]

</div>

+

+

<poem>

स्वभावाल्लघवोमुद्गास्तथालावकपिञ्जलाः।

स्वभावाद्गुरवोमाषावराहमहिषास्तथा॥३३६॥

धातूनांशोणितादीनांगुरुंविद्याद्यथोत्तरम्।

−

अलसेभ्योविशिष्यन्तेप्राणिनोयेबहुक्रियाः॥३३७॥

+

अलसेभ्योविशिष्यन्तेप्राणिनोयेबहुक्रियाः॥३३७॥</poem>

−

+

+

<poem>

svabhāvāllaghavō mudgāstathā lāvakapiñjalāḥ|

svabhāvādguravō māṣā varāhamahiṣāstathā||336||

Line 4,479: Line 4,764:

dhAtUnAM SoNitAdInAM guruM vidyAdyathottaram|

−

alaseByo viSiShyante prANino ye bahukriyAH||337||

+

alaseByo viSiShyante prANino ye bahukriyAH||337||</poem>

+

</div></div>

+

By nature, green gram is light to digest. So, too, are meats of the quail and the grey-partridge. On the other hand, black gram is heavy to digest and so are the flesh of hog and buffalo. [336]

Line 4,485: Line 4,772:

The blood and other dhatus are regarded as increasingly heavy in their due order. The more active and lithe-footed the animal, the lighter its meat is [337]

</div>

+

+

<poem>

गौरवंलिङ्गसामान्येपुंसांस्त्रीणांतुलाघवम्।

−

महाप्रमाणागुरवःस्वजातौलघवोऽन्यथा॥३३८॥

+

महाप्रमाणागुरवःस्वजातौलघवोऽन्यथा॥३३८॥</poem>

−

+

+

<poem>

gauravaṁ liṅgasāmānyē puṁsāṁ strīṇāṁ tu lāghavam|

mahāpramāṇā guravaḥ svajātau laghavō'nyathā||338||

gauravaM li~ggasAmAnye puMsAM strINAM tu lAGavam|

−

mahApramANA guravaH svajAtau laGavo&nyathA||338||

+

mahApramANA guravaH svajAtau laGavo&nyathA||338||</poem>

+

</div></div>

In general, heaviness is the characteristic of males while lightness is the characteristic of females. Those that are massive in size in each class are heavy and those that are otherwise are light. [338]

−

+

+

<poem>

गुरूणांलाघवंविद्यात्संस्कारात्सविपर्ययम्।

−

व्रीहेर्लाजायथाचस्युःसक्तूनांसिद्धपिण्डिकाः॥३३९॥

+

व्रीहेर्लाजायथाचस्युःसक्तूनांसिद्धपिण्डिकाः॥३३९॥</poem>

−

+

+

<poem>

gurūṇāṁ lāghavaṁ vidyāt saṁskārāt saviparyayam|

vrīhērlājā yathā ca syuḥ saktūnāṁ siddhapiṇḍikāḥ||339||

gurUNAM lAGavaM vidyAt saMskArAt saviparyayam|

−

vrIherlAjA yathA ca syuH saktUnAM siddhapiNDikAH||339||

+

vrIherlAjA yathA ca syuH saktUnAM siddhapiNDikAH||339||</poem>

+

</div></div>

Heavy articles, it should be known, become lighter on preparation (or cooking) and the light ones become heavier just as rice becomes light when roasted and roasted corn flour becomes heavy when cooked and prepared into balls. [339]

−

+

+

<poem>

अल्पादानेगुरूणांचलघूनांचातिसेवने।

मात्राकारणमुद्दिष्टंद्रव्याणांगुरुलाघवे॥३४०॥

गुरूणामल्पमादेयंलघूनांतृप्तिरिष्यते।

−

मात्रांद्रव्याण्यपेक्षन्ते मात्राचाग्निमपेक्षते॥३४१॥

+

मात्रांद्रव्याण्यपेक्षन्ते मात्राचाग्निमपेक्षते॥३४१॥</poem>

−

+

+

<poem>

alpādānē gurūṇāṁ ca laghūnāṁ cātisēvanē|

mātrā kāraṇamuddiṣṭaṁ dravyāṇāṁ gurulāghavē||340||

Line 4,523: Line 4,819:

gurUNAmalpamAdeyaM laGUnAM tRuptiriShyate|

−

mAtrAM dravyANyapekShante mAtrA cAgnimapekShate||341||

+

mAtrAM dravyANyapekShante mAtrA cAgnimapekShate||341||</poem>

+

</div></div>

Heavy articles should be consumed in small measures and light ones in large quantities. [340]

Food articles should thus be consumed in proper measure and the proper measure should be in accordance with the strength of the individual’s ''agni''. [341]

−

+

+

<poem>

बलमारोग्यमायुश्चप्राणाश्चाग्नौप्रतिष्ठिताः।

−

अन्नपानेन्धनैश्चाग्निर्ज्वलतिव्येतिचान्यथा ॥३४२॥

+

अन्नपानेन्धनैश्चाग्निर्ज्वलतिव्येतिचान्यथा ॥३४२॥</poem>

−

+

+

<poem>

balamārōgyamāyuśca prāṇāścāgnau pratiṣṭhitāḥ|

annapānēndhanaiścāgnirjvalati vyēti cānyathā [1] ||342||

balamArogyamAyuSca prANAScAgnau pratiShThitAH|

−

annapAnendhanaiScAgnirjvalati vyeti cAnyathA ||342||

+

annapAnendhanaiScAgnirjvalati vyeti cAnyathA ||342||</poem>

+

</div></div>

Strength, health, longevity and vital breath are dependent on the state of ''agni'' that burns when fed by the fuel of food and drink or dwindles when deprived of them. [342]

−

+

+

<poem>

गुरुलाघवचिन्तेयंप्रायेणाल्पबलान्प्रति।

−

मन्दक्रियाननारोग्यान्सुकुमारान्सुखोचितान्॥३४३॥

+

मन्दक्रियाननारोग्यान्सुकुमारान्सुखोचितान्॥३४३॥</poem>

−

+

+

<poem>

gurulāghavacintēyaṁ prāyēṇālpabalān prati|

mandakriyānanārōgyān sukumārānsukhōcitān||343||

gurulAGavacinteyaM prAyeNAlpabalAn prati|

−

mandakriyAnanArogyAn sukumArAnsuKocitAn||343||

+

mandakriyAnanArogyAn sukumArAnsuKocitAn||343||</poem>

+

</div></div>

The consideration of heaviness and lightness of food articles is particularly important for those who are generally weak, indolent, unhealthy, fragile or in a delicate condition of health, and those given to luxury. [343]

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<poem>

दीप्ताग्नयःखराहाराःकर्मनित्यामहोदराः।

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येनराःप्रतितांश्चिन्त्यंनावश्यंगुरुलाघवम्॥३४४॥

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येनराःप्रतितांश्चिन्त्यंनावश्यंगुरुलाघवम्॥३४४॥</poem>

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<poem>

dīptāgnayaḥ kharāhārāḥ karmanityā mahōdarāḥ|

yē narāḥ prati tāṁścintyaṁ nāvaśyaṁ gurulāghavam||344||

dIptAgnayaH KarAhArAH karmanityA mahodarAH|

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ye narAH prati tAMScintyaM nAvaSyaM gurulAGavam||344||

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ye narAH prati tAMScintyaM nAvaSyaM gurulAGavam||344||</poem>

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</div></div>

For those whose ''agni'' is strong, are accustomed to tough-to-digest food articles, are accustomed to hard labor and have a large capacity for consumption and digestion of food, the consideration of heavy and light food is not necessary. [344]

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<poem>

हिताभिर्जुहुयान्नित्यमन्तरग्निंसमाहितः।

अन्नपानसमिद्भिर्नामात्राकालौविचारयन्॥३४५॥

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नरंनिःश्रेयसेयुक्तंसात्म्यज्ञंपानभोजने।

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भजन्तेनामयाःकेचिद्भाविनोऽप्यन्तरादृते॥३४७॥

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भजन्तेनामयाःकेचिद्भाविनोऽप्यन्तरादृते॥३४७॥</poem>

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<poem>

hitābhirjuhuyānnityamantaragniṁ samāhitaḥ|

annapānasamidbhirnā mātrākālau vicārayan||345||

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naraM niHSreyase yuktaM sAtmyaj~jaM pAnaBojane|

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Bajante nAmayAH kecidBAvino&pyantarAdRute||347||

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Bajante nAmayAH kecidBAvino&pyantarAdRute||347||</poem>

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</div></div>

A person with discipline and self-control should always feed his ''agni'' with the fuel of wholesome food and drink and stay mindful of the consideration of measure and time. [345]

The man whose ''agni'' is well tended, who feeds it duly with wholesome diet, who does daily meditation, charity and the pursuit of spiritual salvation, and who takes food and drinks that are wholesome to him, will not fall to approaching diseases except for special reasons. [346-347]

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<poem>

षड्त्रिंशतंसहस्राणिरात्रीणांहितभोजनः।

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जीवत्यनातुरोजन्तुर्जितात्मासम्मतःसताम्॥३४८॥

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जीवत्यनातुरोजन्तुर्जितात्मासम्मतःसताम्॥३४८॥</poem>

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<poem>

ṣaḍtriṁśataṁ sahasrāṇi rātrīṇāṁ hitabhōjanaḥ|

jīvatyanāturō janturjitātmā sammataḥ satām||348||

ShaDtriMSataM sahasrANi rAtrINAM hitaBojanaH|

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jIvatyanAturo janturjitAtmA sammataH satAm||348||

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jIvatyanAturo janturjitAtmA sammataH satAm||348||</poem>

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</div></div>

The disciplined man who practices wholesome diet lives for a period of 36000 nights i.e. hundred years, is blessed by good people and is free from disease. [348]

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<poem>

प्राणाःप्राणभृतामन्नमन्नंलोकोऽभिधावति।

वर्णःप्रसादःसौस्वर्यंजीवितंप्रतिभासुखम्॥३४९॥

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तुष्टिःपुष्टिर्बलंमेधासर्वमन्नेप्रतिष्ठितम्।

लौकिकंकर्मयद्वृत्तौस्वर्गतौयच्चवैदिकम्॥३५०॥

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कर्मापवर्गेयच्चोक्तंतच्चाप्यन्नेप्रतिष्ठितम्।

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कर्मापवर्गेयच्चोक्तंतच्चाप्यन्नेप्रतिष्ठितम्।</poem>

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<poem>

prāṇāḥ prāṇabhr̥tāmannamannaṁ lōkō'bhidhāvati|

varṇaḥ prasādaḥ sausvaryaṁ jīvitaṁ pratibhā sukham||349||

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tuShTiH puShTirbalaM medhA sarvamanne pratiShThitam|

laukikaM karma yadvRuttau svargatau yacca vaidikam||350||

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karmApavarge yaccoktaM taccApyanne pratiShThitam|

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karmApavarge yaccoktaM taccApyanne pratiShThitam|</poem>

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</div></div>

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As Lord Atreya had mentioned, the source of life for all living beings is food and all living beings are food and all the world seeks food. Complexion, clarity, good voice, long life, understanding, happiness, satisfaction, growth, strength and intelligence are all established in food. [349]

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</div>

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==== Summary ====

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=== Summary ===

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<poem>

तत्रश्लोकः-

अन्नपानगुणाःसाग्र्यावर्गाद्वादशनिश्चिताः॥३५१॥

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अन्नपानविधावुक्तंतत्परीक्ष्यं विशेषतः॥३५२॥

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इत्यग्निवेशकृतेतन्त्रेचरकप्रतिसंस्कृतेश्लोकस्थानेऽन्नपानविधिर्नामसप्तविंशोऽध्यायः॥२७॥

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इत्यग्निवेशकृतेतन्त्रेचरकप्रतिसंस्कृतेश्लोकस्थानेऽन्नपानविधिर्नामसप्तविंशोऽध्यायः॥२७॥</poem>

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<poem>

tatra ślōkaḥ-

annapānaguṇāḥ sāgryā vargā dvādaśa niścitāḥ||351||

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saguNAnyanupAnAni gurulAGavasa~ggrahaH

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annapAnavidhAvuktaM tat parIkShyaM viSeShataH||352||

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annapAnavidhAvuktaM tat parIkShyaM viSeShataH||352||</poem>

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</div></div>

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]

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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.

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

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== Tattva Vimarsha(Fundamental Principles) ==

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#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

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#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.

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

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#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.

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#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.

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#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.

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#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.

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#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).

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

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

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== Vidhi Vimarsha (Applied Inferences) ==

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.

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''Chayam'' (tea):

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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''.

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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):

Agnivesha

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