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Line 918:
Line 918: + + − + + + + + + + + + + + + + + + + + + + − + − Intake of peya prepared with dashamoola kashaya by adding the powder of panchakola and guda is specifically useful in vataja kasa. Similarly the peya prepared by adding equal quantity of tila and boiled by adding ksheera is also useful in this kasa. + + + − + + +
→Agastya haritaki
मात्स्यकौक्कुटवाराहैरामिषैर्वा घृतान्विताम् |
मात्स्यकौक्कुटवाराहैरामिषैर्वा घृतान्विताम् |
सिद्धां ससैन्धवां पेयां वातकासी पिबेन्नरः ||८०||
सिद्धां ससैन्धवां पेयां वातकासी पिबेन्नरः ||८०||
वास्तुको वायसीशाकं मूलकं सुनिषण्णकम् |
वास्तुको वायसीशाकं मूलकं सुनिषण्णकम् |
स्नेहास्तैलादयो भक्ष्याः क्षीरेक्षुरसगौडिकाः ||८१||
स्नेहास्तैलादयो भक्ष्याः क्षीरेक्षुरसगौडिकाः ||८१||
दध्यारनालाम्लफलप्रसन्नापानमेव च |
दध्यारनालाम्लफलप्रसन्नापानमेव च |
शस्यते वातकासे तु स्वाद्वम्ललवणानि च ||८२||
शस्यते वातकासे तु स्वाद्वम्ललवणानि च ||८२||
इति वातकासचिकित्सा | grāmyānūpaudakaiḥ śāliyavagōdhūmaṣaṣṭikān|
इति वातकासचिकित्सा |
grāmyānūpaudakaiḥ śāliyavagōdhūmaṣaṣṭikān|
rasairmāṣātmaguptānāṁ yūṣairvā bhōjayēddhitān||76||
rasairmāṣātmaguptānāṁ yūṣairvā bhōjayēddhitān||76||
yavānīpippalībilvamadhyanāgaracitrakaiḥ|
yavānīpippalībilvamadhyanāgaracitrakaiḥ|
rāsnājājīpr̥thakparṇīpalāśaśaṭipauṣkaraiḥ||77||
rāsnājājīpr̥thakparṇīpalāśaśaṭipauṣkaraiḥ||77||
snigdhāmlalavaṇāṁ siddhāṁ pēyāmanilajē pibēt|
snigdhāmlalavaṇāṁ siddhāṁ pēyāmanilajē pibēt|
kaṭīhr̥tpārśvakōṣṭhārtiśvāsahikkāpraṇāśinīm||78||
kaṭīhr̥tpārśvakōṣṭhārtiśvāsahikkāpraṇāśinīm||78||
daśamūlarasē tadvatpañcakōlaguḍānvitām|
daśamūlarasē tadvatpañcakōlaguḍānvitām|
siddhāṁ samatilāṁ dadyātkṣīrē vā'pi sasaindhavām||79||
siddhāṁ samatilāṁ dadyātkṣīrē vā'pi sasaindhavām||79||
mātsyakaukkuṭavārāhairāmiṣairvā ghr̥tānvitām|
mātsyakaukkuṭavārāhairāmiṣairvā ghr̥tānvitām|
siddhāṁ [1] sasaindhavāṁ pēyāṁ vātakāsī pibēnnaraḥ||80||
siddhāṁ [1] sasaindhavāṁ pēyāṁ vātakāsī pibēnnaraḥ||80||
vāstukō vāyasīśākaṁ mūlakaṁ suniṣaṇṇakam|
vāstukō vāyasīśākaṁ mūlakaṁ suniṣaṇṇakam|
snēhāstailādayō bhakṣyāḥ kṣīrēkṣurasagauḍikāḥ||81||
snēhāstailādayō bhakṣyāḥ kṣīrēkṣurasagauḍikāḥ||81||
dadhyāranālāmlaphalaprasannāpānamēva ca|
dadhyāranālāmlaphalaprasannāpānamēva ca|
śasyatē vātakāsē tu svādvamlalavaṇāni ca||82||
śasyatē vātakāsē tu svādvamlalavaṇāni ca||82||
iti vātakāsacikitsā|
iti vātakāsacikitsā|
grAmyAnUpaudakaiH shAliyavagodhUmaShaShTikAn|
grAmyAnUpaudakaiH shAliyavagodhUmaShaShTikAn|
rasairmAShAtmaguptAnAM yUShairvA bhojayeddhitAn||76||
rasairmAShAtmaguptAnAM yUShairvA bhojayeddhitAn||76||
yavAnIpippalIbilvamadhyanAgaracitrakaiH|
yavAnIpippalIbilvamadhyanAgaracitrakaiH|
rAsnAjAjIpRuthakparNIpalAshashaTipauShkaraiH||77||
rAsnAjAjIpRuthakparNIpalAshashaTipauShkaraiH||77||
snigdhAmlalavaNAM siddhAM peyAmanilaje pibet|
snigdhAmlalavaNAM siddhAM peyAmanilaje pibet|
kaTIhRutpArshvakoShThArtishvAsahikkApraNAshinIm||78||
kaTIhRutpArshvakoShThArtishvAsahikkApraNAshinIm||78||
dashamUlarase tadvatpa~jcakolaguDAnvitAm|
dashamUlarase tadvatpa~jcakolaguDAnvitAm|
siddhAM samatilAM dadyAtkShIre vA~api sasaindhavAm||79||
siddhAM samatilAM dadyAtkShIre vA~api sasaindhavAm||79||
mAtsyakaukkuTavArAhairAmiShairvA ghRutAnvitAm|
mAtsyakaukkuTavArAhairAmiShairvA ghRutAnvitAm|
siddhAM [1] sasaindhavAM peyAM vAtakAsI pibennaraH||80||
siddhAM [1] sasaindhavAM peyAM vAtakAsI pibennaraH||80||
vAstuko vAyasIshAkaM mUlakaM suniShaNNakam|
vAstuko vAyasIshAkaM mUlakaM suniShaNNakam|
snehAstailAdayo bhakShyAH kShIrekShurasagauDikAH||81||
snehAstailAdayo bhakShyAH kShIrekShurasagauDikAH||81||
dadhyAranAlAmlaphalaprasannApAnameva ca|
dadhyAranAlAmlaphalaprasannApAnameva ca|
shasyate vAtakAse tu svAdvamlalavaNAni ca||82||
shasyate vAtakAse tu svAdvamlalavaNAni ca||82||
iti vAtakAsacikitsA|
iti vAtakAsacikitsA|
Intake of shashtikashali, shali, yava, godhuma along with the mamsa rasa or yusha prepared out of masha or Atmagupta is beneficial in vataja kasa. peya prepared out of yavani, pippali, Bilwa, nagara, chitraka, rasna, ajaji, prithakparni, palasha, shati and pushkaramoola by adding snigdha, amla and lavana dravyas is beneficial in vataja kasa. This particular peya is helpful in curing vataj kasa associated with shoola in kati, parshwa, koshta, hikka and shwaasa.
Intake of ''shashtikashali, shali, yava, godhuma'' along with the ''mamsa rasa'' or ''yusha'' prepared out of ''masha'' or ''Atmagupta'' is beneficial in ''vataja kasa. Peya'' prepared out of ''yavani, pippali, bilwa, nagara, chitraka, rasna, ajaji, prithakparni, palasha, shati'' and ''pushkaramoola'' by adding ''snigdha, amla'' and ''lavana dravyas'' is beneficial in ''vataja kasa''. This particular ''peya'' is helpful in curing ''vataja kasa'' associated with ''shoola'' in ''kati, parshwa, koshta, hikka'' and ''shwasa''.
Intake of peya prepared with dashamoola kashaya by adding the powder of panchakola and guda is specifically useful in vataja kasa. Similarly the peya prepared by adding equal quantity of tila and boiled by adding ksheera is also useful in this kasa.
Peya prepared out of matsya, kukkuta, varaha mamsa by adding ghrita and saindhava lavana should be taken by a person suffering from vataj kasa. Vegetables like vastuka, vayasi, mulaka, sunishannaka should be used in vataja kasa along with adequate quantity of sneha, kshera, Ikshurasa and guda. Aranala, amla phala, prasanna etc foods and drinks which are madhura, amla, lavana in nature are useful in vataja kasa.(76-82)
Peya prepared out of matsya, kukkuta, varaha mamsa by adding ghrita and saindhava lavana should be taken by a person suffering from vataj kasa. Vegetables like vastuka, vayasi, mulaka, sunishannaka should be used in vataja kasa along with adequate quantity of sneha, kshera, Ikshurasa and guda. Aranala, amla phala, prasanna etc foods and drinks which are madhura, amla, lavana in nature are useful in vataja kasa.(76-82)
Management of paittika kasa:
==== Management of paittika kasa ====
पैत्तिके सकफे कासे वमनं सर्पिषा हितम् |
पैत्तिके सकफे कासे वमनं सर्पिषा हितम् |
तथा मदनकाश्मर्यमधुकक्वथितैर्जलैः ||८३||
तथा मदनकाश्मर्यमधुकक्वथितैर्जलैः ||८३||