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Ahara varga of Brihattrayi's
The document discusses 'Pathya Kalpana', a concept in Ayurveda focused on preparing classical food items that enhance nutritional value and maintain health. It reviews the perspectives from key Ayurvedic texts such as Charaka Samhita, Sushruta Samhita, and Ashtanga Hridaya, outlines various classifications of food and their preparation methods, and emphasizes their roles in maintaining physiological balance. The overview includes comparative analyses of specific food items and their health benefits as described in ancient Ayurvedic literature.
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Ahara varga of Brihattrayi's
- 1. DR. Arpitha .R IIMD Scholar Dept. of PG studies in SwasthaVritta JSSAMC Pathya Kalpana (Classical Food Items) In Brihathrayi’s 6/25/2020 1
- 2. Contents • Introduction • Charakareview • Sushrutha review • Ashtanga hridaya review • Discussion • Conclusion • reference 6/25/2020 2
- 3. Introductoin • Pathya kalpanais one of the preventive and curative aspects of the ancient Indian method of Ayurveda since thousands of years. • Numerous pharmaceutical procedures (Samskara) applied on raw food items to increase its potency was the Aim of classical food items. • Classical food items will enrich the nutritional value, maintains the Doshas , Dhatus in a well balanced condition • Pathya kalpana endorses the homeostatic stability of cellular metabolites (Dhatus) to maintain health and avert for ailments. 6/25/2020 3
- 4. Definition पथ्यंपथोऽनपेतंयद्यच्चोक्तंमनसः प्रियम | यच्चाप्रियमपथ्यंचतनयतंतन्न लक्षयेत || (Ch.Su.25/45 ) The Ahar - vihar which is beneficial and nutritional to the body and also give the happiness to the mind is known as Pathya and opposite to that is known as Apathya. "पथ्य":- Belonging to way. Suitable/ Fit /Proper/ Wholesome 6/25/2020 4
- 5. Synonyms • Pathya kalpana •Pakwa kalpana • Ahara kalpana • Baktha kalpana • Krutanna kalpana 6/25/2020 5
- 6. Pathya kalpana inbrihathrayi’s Ashtanga hridaya Sushrutha samhitha Charaka Samhitha 2174 68 6/25/2020 6
- 7. Charaka Samhitha • Total68 Ahara kalpana explained in whole charaka samhitha • It has scattered in suthra, nidana, vimana, chikithsa sthanas. • Whereas details procedure of preparation were mention in 27th chapter of suthra sthana under Annapanavidhi Adhyaya • After Madhu varga and before Aharopayogi varga as krutanna varga • Totally 43 were dealt in 27th chapter. 6/25/2020 7
- 8. Stana Chapter Kalpana Suthra2 ,3 ,5, 6, 7, 8, 13, 25, 27 Yavaagu , Tushodaka , Veshavara, Koorchika, Kilata Udamantha, Sidhu, Madhvika, Manth, Madira , Saktoo , yoosha, Odana, Vilepi, Rasa, Mamsa, Soopa, Shaka, Kambalika khada, Leha, Paayasa, Krishara, Peya , Sashkuli , Lajamla, Manda, Kulmasha, Apoopa, Yavaka, Vatya, Dhana, Madhukroda, Pindaka, Poopa, Poopalika, Gaudhoomika, parpata, Prithuka, Yava, Sarasa, Vimardaka, Rasala, Panaka, Raga, Shadava, Shukta, Aasuta, Shindaki, Kalamla Nidana 4 Dadhimanda, Udashvit, Katvara, Khadayoosha, Upadamsha Vimana 8 Modaka Chikitsa 2, 6, 15, 20, 21, 22, 24, Utakarika, Andarasa, Vartika , Apoopa, Tandulambu, Grinjja , Avalehika, Madyambu, Gudambua, Rasapralepi, Khanishka (Chakra.), Poopavarti, Shuktodaka 6/25/2020 8
- 9. Sushrutha Samhitha • Ithas explained in Sutra stana -- chapter 46 Annapana vidhi adhyaya • Total 74 wide varieties of food articles mentioned . • Food articles comes next to lavana varga • It has been explained under 2 varga -- Krutanna, Bhaksya. 6/25/2020 9
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- 11. Sushrutha samhitha Sthana ChapterKalpana Suthra 46 Krutanna varga 51 Laja manda, peya, vilepi, krutha vilepi, payasa, krushara, odana, soopa, shaka, siddha mamsa(3), ullupta, Pakwamamsa(2), mamsa rasa, dadimayukta rasa,mamsamudrutharasa, khanishka, veshavara, mudga yusha, raga shadava, patolanimba yusha, mulaka yusha, kulatta yusha, dadimamalaka yusha, yavakolakulatta yusha, sarvadhanya krutha yusha, khada, kamalika, dadima yusha, dadhyamla dadima yusha, takra dadima yusha, khada yavagu, khadava, panaka, pila pinyaka, sushka shaka pinyaka, shantaka piynaka, virudha pinyaka, shandaka vataka, raga shadava, rasala, gudadadhi, sakthu, mantha(4), guda, mridhvika, parushaka, kola panaka Bhaksya varga 23 Kshirika, gritha pura, goudika, madhushirshika, samyava, pupa, modhaka, sattaka, vishyandi, phenika, mudgadiveshavara, palala, kurchika, kilata, kulmasha, vatya, dhana, ulumbha, sakthu panaka, lajasakthu, pruthuka, thandula pishta Anupana varga - Special Drinks after food mentioned. 6/25/2020 11
- 12. Ashtanga Hridaya • Ithas explained in 6th chapter – Annaswaropa adhyaya and in 18th chapter Vamanavidhi adhyaya • Totally 21 food articles explained • In 6th chapter--- After shimbhi varga before mamsa varga 6/25/2020 12
- 13. Stana Chapter Kalpana Suthra6 Manda, peya, vilepi, odana, mamsa rasa, mudga soopa, koulatta soopa, pila pinyaka, sushka shaka pinyaka, shantaka piynaka, virudha pinyaka, shandaka vataka, rasala, panaka, laja, pruthuka, dhana, sakthu, veshavara, Suthra 18 Kritha yusha, akritha yusha. 6/25/2020 13
- 14. Comparison SL.NO PREPARATION CHARAKASUSHRUTHA VAGBHATA 1 Manda, Peya, Vilepi, Odana + + + 5 Mamsa rasa + + + 6 Tila pinyaka + + + 7 Sushkashaka pinyaka + + + 8 Shandaka piynaka + + + 9 Virudha pinyaka + + + 10 Shandaka vataka + + + 11 Rasala + + + 12 Panaka + + + 13 Pruthuka + + + 14 Laja + + + 15 Dhana + + + 16 Sakthu + + + 17 Veshavara + + + 19 Kritha & akritha yusha + + + 6/25/2020 14
- 15. Krutanna Varga 6/25/2020 15Ch.su,27/256cp Kruthanna are prepared form of articles food such as shuka dhanya, etc which as discribed earlier… Varga in which peyadi qualities explained is called krutanna varga
- 16. Manda, Peya, Vilepi,Odana Sl. No Kalpana Charaka Sushrutha Vagbhata 1 Manda Deepana Vatanulomana Sweda sanjanana Langhita Viriktha Jeerna sneha Pathya Pachana Deepana Vatanulomana Hrudya Vishudita Vatanulomana Trutglanihara Pachana Dhathusamyakara Srothomardava Swedi Analakara 2 Peya Kshuthara Trushnaglanihara Dourbalya Jwarakukshihara Swedagnikara Vatavarchanulomana Swedagnikara Laghu Deepana Basthishodana Ksuththrutglanihara Vatanulomana Kshuthara Trushnaglanihara Dourbalya Jwarakukshihara Vatanulomana Pathya Deepana Pachana 6/25/2020 16
- 17. 6/25/2020 17 3 VilepiTarpana Grahi Laghu Hridya Tarpana Hridya Grahi Balavardana Pathya Swadurasa Laghu Deepana Kshuthrushnapaha Grahi Hridya Trushnahara Deepana Hitha Vranaakshirogahara Samshudda pathya Durbalasnehapayi 4 Odana Laghu Kaphavishahara Balya Santarpana Hridya Brihmana Laghu Suganda Kaphahara Laghu
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- 19. Laja Manda 6/25/2020 19 Relivefatigue Quenches thirst, cures diarrhea Bestows normalcy of dhathus
- 20. Laja Peya 6/25/2020 20 Producesdigestive power Relive burning sensation, fainting
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- 23. Kulmasha 6/25/2020 23 Flour ofyava added with hot water, cooked slightly and made as poori is called kulmasha
- 24. Swinna Bakshya 6/25/2020 24 Itis a snacks prepared by cooking in steam such as Handarika (idli)
- 25. Yusha, Tanu rasa 6/25/202025 Akruth yusha : only pulses with water Krutha yusha : lavana, sneha, katuka yutha Tanu rasa : thin soup means that prepared with less quantity of meat, samskaritha rasa: more quantity of meat, fat and thick in consistency
- 26. Sakthu 6/25/2020 26 CORN: aggravate vata,causes dryness, more of stools, and laxative, bestows instant contentment and strength of man RICE: Sweet, easy for digestion. Cold, causes constipation, mitigates bleeding disorder, thirst, vomitting an fever
- 27. Yava Pupa, YavakaVatya 6/25/2020 27 Yavapupa (poori) and yavaka vatya(fried yava well cooked and made cake) cures diseases such as udavartha , cold, cough, diabetes and pain of the throat
- 28. Dhana 6/25/2020 28 Dhana isfried yava, causes scarification being dry, these do not bestow contentment and are not easily digestable snice it stay long inside and causes constipation.
- 29. Viruda dhana, Shashkuli,Pupa, Madhukrouda, Sampindaka, Pupulika 6/25/2020 29 Virudha dhanya is germinated yava Shashkuli is paste of rice flour cooked in oil Madhukroda is that which sweets inside and made hard by cooking, it is same as madhu shirshaka Pupa is pishtika Pupulika is popularly known as capadika(chapathi)
- 30. Palala bakshya 6/25/2020 30 Pasteof tila, meat, fruits, fat vegetables and honey are used to preapre bhakshya . It is aphrodisiac, strengthening not easily digestible and are stoutening.
- 31. Veshawara 6/25/2020 31 Meat brothis hard for digestion, unctuous, enhances strength and physique
- 32. Pupaaka 6/25/2020 32 Prepared frommilk and sugarcane juice hard for digestion, nutritious and aphrodisiac
- 33. Pruthuka 6/25/2020 33 Paddy friedand flattened is hard, so eaten in less quantity, Yava pruthuka : causes constipation, consumed together with meat soup it produces purgation
- 34. Vimardaka 6/25/2020 34 Vimardika crushed poundedmeat prepared by adding many substances and fried till the moisture gets evaporated, it is hard, good for heart, aphrodisiac and suites for strong person
- 35. Rasala 6/25/2020 35 Rasala orshrikarini is scum of curd added with caturjataka, ajaji, sita, ardraka and nagara well kneaded.
- 36. Saguda dhadhi 6/25/2020 36 Sagudadhadhi – Curd added with jaggery causes unctousness, nourishment, good for heart and mitigates vata
- 37. Panaka 6/25/2020 37 PANAKA Draksha, karjura,kola –hard for digestion, causes flatus Parushaka, kshoudra , ikshu– are similar to their properties
- 38. Raga shadava 6/25/2020 38 Shadava--usingguda, phala, taila, nagara boiled Raga --sugar sindhutha, vrukshamla, parushaka, jambuphala
- 39. Leha 6/25/2020 39 Leha ofamra and amrataka are prepared by boiling their juices to jelly consistence and then added with sugar
- 40. Shuktha, Asava, Shindakaasutha, Kalamla 6/25/2020 40 Shukta– vinegar/fermentes gruel Asava– fermented liqour or drug Shindaki asutha,kalamamla– fermented liquids • Sindaki asutha Pieces of mulaka, kushmanada, kept for long time in any liquid but not made sour any adding sour
- 41. 6/25/2020 41 Different TypesOf Yavagu Classical reference Type of yavagu Ingredients Properties /indication Cha.Su 2/18 Kalka siddha yavagu Pippali, Chitraka Shunthi Deepana, udarashoola Cha,su.2/29 Kwatha siddha yavagu Haritaki, Shunthi Vatanulomaka Cha.Su.2/30 Kwatha siddha yavagu Takra Ghrita ajeerna Cha.Su.2/33 Mamsarasa Dugdha Bhasmaka
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- 43. Mamsa rasa 6/25/2020 43 Stoutening Givessatisfation Aphrodisiac Good for eyes Cure ulcer
- 44. Mudga soopa 6/25/2020 44 Goodfor health Indication: after purification, ulcers, throat and eye diseases
- 45. Koulatta soopa 6/25/2020 45 Producesdownward movement of vata Relieves tumor, tuni, pratituni
- 46. Pinyaka 6/25/2020 46 Eatable preparesfrom tila, dried leafy vegetable, germinated grains, balls of fried rice dried in sun and fried again in oil---will destroys eyesight, increases the dosahas, causes debility and hard for digestion
- 47. Rasala 6/25/2020 47 Curd churnedby hand and added with powder of pepper and sugar is stoutening, aphrodisiac, unctous, strengthening and appetiser
- 48. Panaka 6/25/2020 48 Relieves exhaustion,hunger, thirst and fatigue, gives satisfaction, hard sor digestion, sstays long in the stomach, diuretic and good to the heart
- 49. Laja 6/25/2020 49 Relieves thirst,vomitting, diarrhea, diabetes, obesity, mitigates kapha, cough, increase appetite, easily digestible and cold
- 50. Pruthuka 6/25/2020 50 Hard fordigestion. Strengthening, increases kapha, stays long in the stomach
- 51. Dhana 6/25/2020 51 Frieds barleyand other grains stays long in the stomach causing indigestion, dry, satisfying
- 52. Sakthu 6/25/2020 52 Corn flouris easily digested, relieves hunger. Thirst, fatigue, eye disease and wounds, nutritious Drinks –gives strength immediately
- 53. Veshawara 6/25/2020 53 It isnot easily digestable, unctous , increases strength and build the body
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- 55. Laja manda Scum ofparched paddy Laja + pippali + shunti Vishuddhanam pathya Pachana Deepana Vata anulomana Hridhya 6/25/2020 55
- 56. Laja 6/25/2020 56 Indicated inVomitting, Diarrhea, trushna Appetiser Decreases Kapha Astringent, Sweet Light Strength promoter Purgetive
- 57. Payasa 6/25/2020 57 Heavy Vata kaphamedakara Promotes strength
- 58. Krushara 6/25/2020 58 Gruel madeof sesame, rice, black gram Increases kaphapitta Promotes strength Pacifies vata
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- 83. Khada yavagu, Khadava,Panaka 6/25/2020 83
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- 92. Parushaka panaka/ Kolapanaka 6/25/2020 92
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- 96. Madhu shirshika, Samyava,Pupa, Modaka 6/25/2020 96
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- 107. Anupana Shukha dhanya –badaramala Shimbhi dhanya – dhanyamla 6/25/2020 107 Veg food
- 108. Anupana Jagala/ dhanvaja –pippalyasava Vishkirya – kolabadarasava Pratuda – skiravrukshasava Guhashaya – kharjurasava Prasahana – ashwagandasava Parnabruga – krishnagandhasava Vileshaya – phalasava Ekashapha – utpalasava Anekashapha – khadirasava Kulacharana, koshavasi, padini – shrungatkerukasava 6/25/2020 108 Non veg food
- 109. Discussion • Raga shadavaexplained twice in sushrutha samhitha with 2 different procedure. • Allmost 19 varieties are similar in all samhitha 6/25/2020 109
- 110. Conclusion • The preparationsmade by Samskara various methods of processing make the diet – more fruitful in terms of health. • These preparations are made up from minimum & easily available ingredients with Simple methods of preparation and very Cost effective method • Practically classical food items are advised as a diet plan ‘in healthy individuals’ to let them stay fit, ‘to the patients’ to keep their channels in a healthy stage and in ‘patients getting treated with Panchakarma’ to help their Mahasrotas coming back to normal. 6/25/2020 110
- 111. Reference • Charaka samhitha •Sushrutha samhitha • Ashtanga hridaya 6/25/2020 111
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