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Line 4,994: − For over 4000 years, the [[Charak Samhita]] and its predecessor, the Agnivesha Tantra have provided a wealth of knowledge on managing life, not just health and disease management. Sages and practitioners passed on this distilled knowledge by word-to-mouth for centuries. Over the course of this period, the environment around us has changed significantly – affecting us and the living beings around us. Habitats have changed rendering some creatures extinct or endangered, while others have adapted themselves or evolved. Further, social traditions have dictated changes to our dietary habits. However, the fundamental principles governing food, in general, remain the same, e.g., the role of ''agni'' (digestive fire), ''Prakriti'' (body constitution), ''rasa, guna, veerya, vipaka'' and ''prabhava'' (characteristics) of various foods. These fundamental principles can be applied today for healthy living. Newer articles of food like dhanya (paddy), shaka (vegetables), harita (greens), mamsa (meat), phala (fruits) and kritanna (cooked food or drinks) can be characterized and used by an experienced Ayurvedic physician. It is a herculean job to describe all the foods available all over the world and describe their ''rasa, guna, veerya, vipaka'' and ''prabhava'' (characteristics) but we have made a humble attempt to take the skeleton of the Chapter [[Annapanavidhi Adhyaya]] as it is and try to enter the newer articles as per Ayurvedic perspective. − An old saying states "if you took fourteen greens (greens means not only the leaf, also flower, fruits, ''nala'', tuber, yeasts and mushrooms) then you may survive from the strain of ''Kartika''" (the month of October and November). During this period, there is increased incidence of seasonal diseases. Though this chapter maintains chronological order according to the dietetic code, it has a special aspect for the alleviation of three ''doshas'', to achieve excellent ''dhatus'' (body tissues), and clear the micro and macro channels of the body. + − To stay healthy and prevent diseases during a change of season, following “Fourteen Greens” are advised. ''Surana'' (Amorphophallus campanulatus Blume) is effective for ''arsha'' (piles). ''Kebuka'' (Costus speciosus Koenig) prevents worm infestation. ''Yavashakam'' (Chenopodium purpurascens) is a liver tonic. ''Kasamarda'' (Cassia occidentalis Linn.) is effective in cough. ''Sarshapashaka'' (Brassica campestris Linn. Var.rapa (L) Hartm) is ''tikshna''or sharp in quality, and is worst among the greens but effective in a particular season. + − ''Neem'' (Azadirachta indica A.Juss) is effective in ''pittaja'' skin diseases. ''Jayanti'' (Sesbania sesban (Linn.) Merrill) is effective in common seasonal cold and effective in dysuria and has some anti-poisonous effect. Dwarf copperleaf- ''Shalakalyani'' (Alternanthera sessilis (Linn) R.Br. ex DC) dispels the accumulated ''pitta dosha''. ''Guduchi'' (Tinospora cordifolia (Willd) Miers ex Hook.f.& Thoms) pacifies morbid vitiation of all three ''doshas''. ''Patola patra'' (Trichosanthes dioica Roxb) purifies the accumulated ''pitta dosha''. + − + + + + + + + + + + + + + + + + + + + + − + − + − + − + − + − + − + − + − + − + − Its scientific name is “Luffa Acutangula“ mixed with small amount of ghee and cumin seeds is an appetizer, cleansing the ''strotas'', and beneficial for ''jwara'' and other ''pitta'' disorders.+ − + − Cuisine made of rice and lentil mung. According to individual taste it can be mixed with small amount of salt, ginger, tumeric, and ghee gives strength and nourishes the body and also beneficial for ''grahani'' and ''jwara''.+ − + − ''Roti'' made from wheat is nourishing, gives satisfaction, nourishes the ''dhatus'', increases semen and is heavy.+ − ''Roti'' made from ''yava'' is ''vishada'' (cleansing), dry, increases ''vata'' and feces, diminishes ''kapha'' and it is beneficial for patients of ''madhumeha''(Diabetes mellitus).+ − + − + − + − Commonly known as ''litti'' or ''makuni''. It is very tasty, heavy, nourishing, increases heat in the body and purifies the ''malas'' (''malashodhaka'').+ − + − + − + − + − + − + − + − + + + − ==== chutney (''sauce'')==== Line 5,088:
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→Vidhi Vimarsha (Applied Inferences)
== Vidhi Vimarsha (Applied Inferences) ==
== Vidhi Vimarsha (Applied Inferences) ==
<div style="text-align:justify;">
<div style="text-align:justify;">
=== Role of diet in health and disease ===
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 factors responsible for digestion ([[agni]]) , fundamental constitution ([[Prakriti]]), taste (rasa), properties (guna), potency (veerya), effects after metabolism (vipaka) and specific effect (prabhava) of various foods. These fundamental principles can be applied today for healthy living. Newer articles of food like paddy(dhanya), vegetables(shaka), greens(harita), meat(mamsa), fruits(phala) and cooked food or drinks(kritanna) 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 characteristics. However a humble attempt have been made to enter the newer articles as per Ayurvedic perspective based on the fundamental principles described in this chapter.
=== Fourteen greens for healthy life ===
''Shleshmaka'' (Cordia dichatoma Frost. F.) is an appetizer in a particular season. Helenca (Enhydra fluctuans Lour) suppresses the ''pitta dosha''. ''Bhandir'' (Clerodendrum infortunatum auct. nonLinn.C.B. Clarke) is effective in worm infestation. ''Sunishannaka'' (Marsilea minuta Linn.) gives nutrition to the nervous system and prevents insomnia.
An old saying states "if you took fourteen greens (greens means not only the leaf, also flower, fruits, ''nala'', tuber, yeasts and mushrooms) then you may survive from the strain of ''Kartika''" (the month of October and November). During this period, there is increased incidence of seasonal diseases. Though this chapter maintains chronological order according to the dietetic code, it has a special aspect for the alleviation of three [[dosha]], to achieve excellent [[dhatu]] (body tissues), and clear the micro and macro channels of the body.
To stay healthy and prevent diseases during a change of season, following “Fourteen Greens” are advised.
#Surana(Amorphophallus campanulatus Blume) is effective for piles(arsha).
#Kebuka(Costus speciosus Koenig) prevents worm infestation.
#Yavashakam(Chenopodium purpurascens) is a liver tonic.
#Kasamarda(Cassia occidentalis Linn.) is effective in cough.
#Sarshapashaka(Brassica campestris Linn. Var.rapa (L) Hartm) is sharply acting (tikshna) in quality, and is worst among the greens but effective in a particular season.
#Neem(Azadirachta indica A.Juss) is effective in pitta dominant skin diseases.
#Jayanti (Sesbania sesban (Linn.) Merrill) is effective in common seasonal cold and effective in dysuria. It has some anti-poisonous effect.
#Shalakalyani (Dwarf copper leaf or Alternanthera sessilis (Linn) R.Br. ex DC) dispels the accumulated [[pitta]] [[dosha]].
#Guduchi (Tinospora cordifolia (Willd) Miers ex Hook.f.& Thoms) pacifies morbid vitiation of all three [[doshas]].
#Patola patra (Trichosanthes dioica Roxb) purifies the accumulated [[pitta]] [[dosha]].
#Shleshmaka(Cordia dichatoma Frost. F.) is an appetizer in a particular season.
#Helenca (Enhydra fluctuans Lour) suppresses the [[pitta]] [[dosha]].
#Bhandir(Clerodendrum infortunatum auct. nonLinn.C.B. Clarke) is effective in worm infestation.
#Sunishannaka (Marsilea minuta Linn.) gives nutrition to the nervous system and prevents insomnia.
=== Six varieties of vegetables ===
The vegetables or greens may be classified into six varieties.
The vegetables or greens may be classified into six varieties.
#''Patra shaka''–(leafy vegetables)
#Patra shaka(leafy vegetables)
#''Pushpa shaka'' –(flower vegetables)
#Pushpa shaka(flower vegetables)
#''Phala shaka'' (fruit vegetables)
#Phala shaka(fruit vegetables)
#''Nala shaka'' (tube/pot herbs vegetables)
#Nala shaka(tube/pot herbs vegetables)
#''Kanda shaka'' (rhizome vegetables)
#Kanda shaka(rhizome vegetables)
#''Samsvedaja'' (produced from moist heat)
#Samsvedaja(produced from moist heat)
And those are successively heavier in their order. Among them, ''patra shaka'' is lightest one, but it should not be used in rainy season, because of the ''tejo'' quality becomes diluted by the seasonal effect. Autumn season (''pitta kala'') is the best to take all types of greens.
And those are successively heavier for digestion in their order. Among them, leafy vegetables (patra shaka) is lightest one. But it should not be used in rainy season, because of the factors responsible for its potency (tejo quality) are diluted by the seasonal effect. Autumn season ([[pitta]] vitiation time) is the best to take all types of greens.
===The commonly used cooked food & beverages in India ===
=== The commonly used cooked food & beverages in India and their properties ===
==== Rice Pulao ====
==== Rice Pulao ====
The rice boiled with ''ghee'' (''clarified butter''), is heavy, ''hridaya'', gives satiety, strength and is an aphrodisiac.
The rice boiled with ''ghee'' (''clarified butter'') is heavy for digestion, liked by everyone (hridya), gives satiety, strength and is an aphrodisiac.
==== Patola soup(Squash or Ribbed Loofah soup)====
==== Patola soup (Squash or Ribbed Loofah soup)====
The soup prepared from leaves of Patola(Luffa Acutangula) and mixed with small amount of ghee and cumin seeds is appetizer and cleansing the channels of transportation (strotas). It is beneficial for fever (jwara) and other [[pitta]] disorders.
====Khichadi====
==== Khichadi (Cuisine made of rice and lentil mung) ====
It is a popular recipe. According to individual taste, it can be mixed with small amount of salt, ginger, turmeric and ghee. It gives strength, nourishes the body and also beneficial in disorders of digestion (grahani) and fever (jwara).
==== Roti ====
==== Roti (Asian bread) ====
Roti made from wheat is nourishing and gives satisfaction. It nourishes [[dhatu]], increases semen and is heavy to digest.
Roti'' made from barley (yava) has cleansing (vishada), dry properties. It increases [[vata]] and feces, decreases [[kapha]]. It is beneficial for patients of Diabetes mellitus(madhumeha).
==== Angarakoti(''litti'')====
==== Angarakoti (litti) (rounded balls)====
It is commonly known as ''vati'' in Rajasthan. It is usually taken with lentil soup (''dala''). Simple ''vati'' is light, appetizer, gives strength, nourishing, increase semen and is satisfying.
It is commonly known as ''bati'' in Rajasthan. It is usually taken with lentil soup (daala). Simple ''bati'' is light, appetizer, gives strength, nourishing, increase semen and is satisfying.
==== Masala vati(''Sattabhari'')====
==== Masala bati(''Sattabhari'')====
It is commonly known as ''litti'' or ''makuni''. It is very tasty, heavy, nourishing, increases heat in the body and purifies the wastes (''malashodhaka'').
====Indarika (Idli)====
==== Indarika (Idli) ====
It is most popular in the southern part of India. It is soft, sweet, light, cold, gives strength, diminishes ''vata'' and ''pitta'', increases ''kapha''; It is nourishing and appetizer.
It is most popular in the southern part of India. It is soft, sweet, light, cold, gives strength, diminishes [[vata]] and [[pitta]], increases [[kapha]]. It is nourishing and appetizer.
==== Adosha(''dosa'')====
==== Adosha(dosa) ====
The simple ''dosa'' does not alter the ''doshika'' state, that is why Acharya Priyavrata Sharma named it as ''adosa''. But spicy ''dosa'' is just the opposite in nature- it is heavy, hot and ''vidahi'', naturally harmful for the patient of ''grahani, amlapitta,'' and ''arsha'', etc.
The simple ''dosa'' does not alter the [[dosha]] equilibrium state, that is why Acharya Priyavrata Sharma named it as ''adosa''. But spicy ''dosa'' is just the opposite in nature. It is heavy to digest, hot and acidic in nature (vidahi). It is naturally harmful for the patients of digestive disorders (grahani) hyperacidity (amlapitta) and piles (arsha).
==== Lentil soup (''daal'')====
==== Lentil soup (''daala'')====
Whole lentil (''daal'') is usually heavy to digest, but is an appetizer, gives strength and ''vishtambhi'' (constipation). Uncovered lentil when prepared with sour (tomato, tamarind, unripe mango, etc.) it gets light. Among the lentils mung, ''daal'' is light and is considered best. Garbanzo bean (''Channa daal'') increases ''vata, pigeon pea or arahar daal'' is heavy and gives strength, and ''urad daal'' (Vigna mungo, black gram, black lentil) diminishes ''vata dosha''.
Whole lentil (''daala'') is usually heavy to digest. It is an appetizer, gives strength and can cause constipation (vishtambhi). Uncovered lentil when prepared with sour (tomato, tamarind, unripe mango, etc.) is light to digest. Among the lentils mung (green gram) ''daal'' is light and is considered best. Garbanzo bean (''Channa daal'') increases [[vata]]. Pigeon pea or arahar daal is heavy and gives strength. ''urad daal''(black gram, black lentil) diminishes [[vata]] [[dosha]].
==== Rasamam(''rasam'')====
==== Rasam (sour soup)====
The ingredients for the preparation of ''rasam'' are tomato-1/4 Kg, pepper-1 tsp, green chilly-2 nos, ginger-1/2 inch, cumin-1 tsp, garlic-2-3 pods, coriander leaves-few; ''Rasam'' is pungent, sour, ''tikshna''(sharp) (increase ''agni''), hot, ''vidahi'', appetizer, increase ''vata'' and ''pitta'', diminishes ''kapha'' and increase semen. Naturopathic physicians consider it a useful remedy for common cold and indigestion.
The ingredients for the preparation of ''rasam'' are tomato-1/4 Kg, pepper-1 tsp, green chilly-2 nos, ginger-1/2 inch, cumin-1 tsp, garlic-2-3 pods, coriander leaves-few; ''Rasam'' is pungent, sour, ''tikshna''(sharp), increase [[agni]], hot, acidic (vidahi), appetizer, increase [[vata]] and [[pitta]], decreases [[kapha]] and increase semen. Naturopathic physicians consider it a useful remedy for common cold and indigestion.
==== chutney (''sauce'') ====
The sweet chutney is unctuous, gives satiety, nourishes body. The sour ''chutney'' is an appetizer, increases ''agni'' and vitiates ''rakta'' and ''pitta''. Mango and ''mint chutney'' increase appetite and ''vata anulomaka''.
The sweet chutney is unctuous, gives satiety, nourishes body. The sour ''chutney'' is an appetizer, increases ''agni'' and vitiates ''rakta'' and ''pitta''. Mango and ''mint chutney'' increase appetite and ''vata anulomaka''.
It is similar to poori but is stuffed lentil and seasoning. It is soft, very tasty, appetizer and gives strength to the body.
It is similar to poori but is stuffed lentil and seasoning. It is soft, very tasty, appetizer and gives strength to the body.
==== Ghevar====
==== Ghevar ====
Ghewar is disc-shaped sweet with a texture that resembles a honeycomb is made with all purpose flour and soaked in sugar syrup. It has nourishing quality, ''hridaya'', aphrodisiac, increase ''kapha'', heavy, and it diminishes ''vata-pitta''.
Ghewar is disc-shaped sweet with a texture that resembles a honeycomb is made with all purpose flour and soaked in sugar syrup. It has nourishing quality, ''hridaya'', aphrodisiac, increase ''kapha'', heavy, and it diminishes ''vata-pitta''.
A sweet deep-fried dumpling, native to the Indian subcontinent, made with suji (semolina) or maida (all purpose flour) stuffed with a mixture of sweetened khoa (milk solids; also called mawa) and dried fruits, and fried in ghee. It is nourishing, aphrodisiac, strengthening the body, sweet in taste, heavy, appetizer, diminishes ''vata'' and ''pitta'' and is better for a person with strong ''agni'' (''diptagni'').
A sweet deep-fried dumpling, native to the Indian subcontinent, made with suji (semolina) or maida (all purpose flour) stuffed with a mixture of sweetened khoa (milk solids; also called mawa) and dried fruits, and fried in ghee. It is nourishing, aphrodisiac, strengthening the body, sweet in taste, heavy, appetizer, diminishes ''vata'' and ''pitta'' and is better for a person with strong ''agni'' (''diptagni'').
==== Malpua====
==== Malpua ====
It is Southeast-Asian sweet dish made from barley flour either fried in ghee or boiled in water, and then dipped in honey.
It is Southeast-Asian sweet dish made from barley flour either fried in ghee or boiled in water, and then dipped in honey.
It is heavy, aphrodisiac, sweet, soft, ''tarpaka'' (nourishing), and diminishes ''vata-pitta''.
It is heavy, aphrodisiac, sweet, soft, ''tarpaka'' (nourishing), and diminishes ''vata-pitta''.
==== Kheer====
==== Kheer ====
Rice and milk boiled and after proper boiling, sugar, ''ela'' and cinnamon are added. It increases ''kapha'' and diminishes ''vata'' and ''pitta'', appetizer, nourishing, oleates the body, and increases semen.
Rice and milk boiled and after proper boiling, sugar, ''ela'' and cinnamon are added. It increases ''kapha'' and diminishes ''vata'' and ''pitta'', appetizer, nourishing, oleates the body, and increases semen.
Water mixed with sugar and fragrance like ''chandana, kevada sitodaka'' is known as ''sharbata''. It is sweet, cold, ''anulomaka'', diminishes ''vata-pitta'', strengthening the body, increase urination, and diminishes burning sensation and thirst.
Water mixed with sugar and fragrance like ''chandana, kevada sitodaka'' is known as ''sharbata''. It is sweet, cold, ''anulomaka'', diminishes ''vata-pitta'', strengthening the body, increase urination, and diminishes burning sensation and thirst.
==== Tea====
==== Tea ====
In the modern society tea is one of the most common beverage. It has pungent ''rasa'', hot in potency, constipating and stimulant. In the text ''[[Ayurveda]]vijshana'' it is mentioned as ''shyamaparni'', and in ''shaligrama nighantu'', it is called ''chaya''.
In the modern society tea is one of the most common beverage. It has pungent ''rasa'', hot in potency, constipating and stimulant. In the text ''[[Ayurveda]] vijshana'' it is mentioned as ''shyamaparni'', and in ''shaligrama nighantu'', it is called ''chaya''.
==== Coffee ====
==== Coffee ====
''Shringataka'' (kind of pastry) etc. are too heavy to digest and in excess, it vitiates ''rakta'' and produces the disease like ''atisara'', etc.
''Shringataka'' (kind of pastry) etc. are too heavy to digest and in excess, it vitiates ''rakta'' and produces the disease like ''atisara'', etc.
</div>
</div>
=== Harmful effects of fast food ===
With the changing lifestyle, the food items and eating pattern is drastically changed. The popularity of junk food, fast food, processed food, items made from white flour, sugar, maple syrup, honey, agave nectar, and all the junk is high on rise. Fast foods include chips, soda, cookies, candy, breakfast cereals, bars, French fries, burgers, pizza, white flour baked goods, and all other high-calorie, low-nutrient foods that people often eat multiple times per day. These food items contribute to obesity, diabetes, heart attacks, strokes, dementia and cancer. This has resulted in decreased longevity. The fast food, processed food, commercial baked goods, and sweets may also be linked to destruction of brain cell and a lowering of intelligence. Candy and sweetened baked goods may even stimulate the brain in an addictive fashion, which can lead to more serious illnesses. <ref name="fast food"> Fuhrman J. The Hidden Dangers of Fast and Processed Food. Am J Lifestyle Med. 2018;12(5):375-381. Published 2018 Apr 3. doi:10.1177/1559827618766483 available from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6146358/ accessed on 16/06/2020 </ref>
The nutritional fundamentals accepted by the World Health Organization and most nutritional authorities today include vegetables, beans, nuts, seeds, and fruit as healthy foods; and salt, saturated fat, and excess sugar as disease causing. Excessive amounts of animal products may lead to premature aging, increased risk of chronic disease and higher all-cause mortality.<ref name="fast food"/> Therefore it can be stated that the food items described in this chapter are beneficial for preservation of health and prevention of diseases.
=== Annexure-I: The Herbs mentioned in this chapter with their English & Botanical name ===
=== Annexure-I: The Herbs mentioned in this chapter with their English & Botanical name ===