The document discusses various Ayurvedic preparations of Pathya (wholesome foods). It describes four major Pathya preparations - Manda, Peya, Yavagu, and Vilepi. For each preparation, it provides details on ingredients, method of preparation, properties, and indications based on classical Ayurvedic texts. It emphasizes the importance of following Pathya according to one's personal constitution, disease condition, and other factors. Pathya preparations are suggested for daily routines, seasonal routines, and during treatment including Panchakarma.
Ayurveda strongly believes in using drugs with particular tastes in treating diseases. This presentation will help you understand the basics of rasa and its applied aspects in planning treatment protocol.
This is the second part of presentation regarding definitions in Rasa shastra. An attempt is made to clarify the definitions in more clear way also useful images are added to further improvise the presentation.
Ayurveda a Food Science perfectly deals with the different kinds of food preparation which can be utilized in day to day life according to prakritti(basic constitution), desha(place), dosha(humors), kala(time).
Vipaka comes under the five concepts under the study of a dravya (Rasapanchakas). In Ayurveda the digestion & metabolism of any substance is explained in two stages:
Avasthapaka
Nishtapaka
Avasthapaka is the first phase considered as digestion.
In charaka the word “prapaka” is used as the synonym for avasthapaka.
Nishtapka or Vipaka is the second phase and considered as metabolism.
in ayurvedic pharmacology some drugs have action according to their aura. this aura treat patients in various aspects eg wearing of jems and different stones
Ayurveda strongly believes in using drugs with particular tastes in treating diseases. This presentation will help you understand the basics of rasa and its applied aspects in planning treatment protocol.
This is the second part of presentation regarding definitions in Rasa shastra. An attempt is made to clarify the definitions in more clear way also useful images are added to further improvise the presentation.
Ayurveda a Food Science perfectly deals with the different kinds of food preparation which can be utilized in day to day life according to prakritti(basic constitution), desha(place), dosha(humors), kala(time).
Vipaka comes under the five concepts under the study of a dravya (Rasapanchakas). In Ayurveda the digestion & metabolism of any substance is explained in two stages:
Avasthapaka
Nishtapaka
Avasthapaka is the first phase considered as digestion.
In charaka the word “prapaka” is used as the synonym for avasthapaka.
Nishtapka or Vipaka is the second phase and considered as metabolism.
in ayurvedic pharmacology some drugs have action according to their aura. this aura treat patients in various aspects eg wearing of jems and different stones
the concept of virya gives the knowledge of potency of drugs it is well explained by Virya. the action of the drugs depends on the potency presents in it.
the ppt gives detailed knowledge of Karma that are described in Ayurveda Dravyaguna (Ayurvedic Materia medica) it is useful to treat the patients by Ayurvedic way.
the concept of virya gives the knowledge of potency of drugs it is well explained by Virya. the action of the drugs depends on the potency presents in it.
the ppt gives detailed knowledge of Karma that are described in Ayurveda Dravyaguna (Ayurvedic Materia medica) it is useful to treat the patients by Ayurvedic way.
concept of role of diet of naturopathy and yoga. article credits to rajiv rastogi and sanjeev rastogi CCRYN.
PS: i dont have any claim over the work and is just posted here for the benefit of community
Living healthy is the prime motto of this era but increased use of antibiotics and immuno- suppressive drugs, sedentary life, the quality of life get affected. Many kalpas have been described in Rasashastra for the conservation of immunity, physical and pshycological state of the body. In the field Rasayana, Gandhaka holds top after Parada. It possess ‘Katu’ rasa, ‘Ushna’ virya and Pachaka karma. Sudha Gandhaka when consume for many days with suitable adjuvant will provide good eye sight and improves jataragni. It is a good Rasyana also. Acharya Charaka has described Rasayana as a means to promote vigor and health which is mainly virilific and promotive of vitality. In the eighth chapter of Rasatarangini mentions 10 Gandhaka Kalpas. By judicious use of these kalpas, the person attains divyadrishti (sharp eye sight), suvarna kaya (golden radiance in the body), virya (high virility) and shaurya (physical strength) even in aged persons, vajra kaya (sturdy body), cures vali and palita roga (hair fall and hair greying), and also cures many of the chronic Kaphaja, Vataja and Pittaja rogas.
Ayurvedic management of arthritis by dr. pradeep duaduadrpradeep
Ayurveda, the ancient science of life has in store a huge armamentarium of herbs and therapeutic procedures which may benefit patients of arthritis if taken under supervision of qualified and expert personnel.
NATIONAL SEMINAR ON TRADITIONAL INDIAN DIETS AND HEALTH CARE
Jointly organized by - Institute of Scientific Research on Vedas & National Institute of Nutrition - on 4th & 5th February, 2010
At NIN, Hyderabad, Andhara Pradesh
Dr.KSR Prasad lecture on Ayurveda Nutriceuticals in Genitourinary Tract disorders Or Dietary Preventive and Curative aspects of Genitourinary Tract disorders
DIETS AND HEALTH CARE
Dr.KSR Prasad lecture on Ayurveda Nutriceuticals in Genitourinary Tract disorders Or Dietary Preventive and Curative aspects of Genitourinary Tract disorders at NATIONAL SEMINAR ON TRADITIONAL INDIAN DIETS AND HEALTH CARE, Jointly organized by – Institute of Scientific Research on Vedas & National Institute of Nutrition – on 4th & 5th February, 2010
At NIN, Hyderabad, Andhara Pradesh
Flu Vaccine Alert in Bangalore Karnatakaaddon Scans
As flu season approaches, health officials in Bangalore, Karnataka, are urging residents to get their flu vaccinations. The seasonal flu, while common, can lead to severe health complications, particularly for vulnerable populations such as young children, the elderly, and those with underlying health conditions.
Dr. Vidisha Kumari, a leading epidemiologist in Bangalore, emphasizes the importance of getting vaccinated. "The flu vaccine is our best defense against the influenza virus. It not only protects individuals but also helps prevent the spread of the virus in our communities," he says.
This year, the flu season is expected to coincide with a potential increase in other respiratory illnesses. The Karnataka Health Department has launched an awareness campaign highlighting the significance of flu vaccinations. They have set up multiple vaccination centers across Bangalore, making it convenient for residents to receive their shots.
To encourage widespread vaccination, the government is also collaborating with local schools, workplaces, and community centers to facilitate vaccination drives. Special attention is being given to ensuring that the vaccine is accessible to all, including marginalized communities who may have limited access to healthcare.
Residents are reminded that the flu vaccine is safe and effective. Common side effects are mild and may include soreness at the injection site, mild fever, or muscle aches. These side effects are generally short-lived and far less severe than the flu itself.
Healthcare providers are also stressing the importance of continuing COVID-19 precautions. Wearing masks, practicing good hand hygiene, and maintaining social distancing are still crucial, especially in crowded places.
Protect yourself and your loved ones by getting vaccinated. Together, we can help keep Bangalore healthy and safe this flu season. For more information on vaccination centers and schedules, residents can visit the Karnataka Health Department’s official website or follow their social media pages.
Stay informed, stay safe, and get your flu shot today!
MANAGEMENT OF ATRIOVENTRICULAR CONDUCTION BLOCK.pdfJim Jacob Roy
Cardiac conduction defects can occur due to various causes.
Atrioventricular conduction blocks ( AV blocks ) are classified into 3 types.
This document describes the acute management of AV block.
Report Back from SGO 2024: What’s the Latest in Cervical Cancer?bkling
Are you curious about what’s new in cervical cancer research or unsure what the findings mean? Join Dr. Emily Ko, a gynecologic oncologist at Penn Medicine, to learn about the latest updates from the Society of Gynecologic Oncology (SGO) 2024 Annual Meeting on Women’s Cancer. Dr. Ko will discuss what the research presented at the conference means for you and answer your questions about the new developments.
These simplified slides by Dr. Sidra Arshad present an overview of the non-respiratory functions of the respiratory tract.
Learning objectives:
1. Enlist the non-respiratory functions of the respiratory tract
2. Briefly explain how these functions are carried out
3. Discuss the significance of dead space
4. Differentiate between minute ventilation and alveolar ventilation
5. Describe the cough and sneeze reflexes
Study Resources:
1. Chapter 39, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 34, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 17, Human Physiology by Lauralee Sherwood, 9th edition
4. Non-respiratory functions of the lungs https://academic.oup.com/bjaed/article/13/3/98/278874
Lung Cancer: Artificial Intelligence, Synergetics, Complex System Analysis, S...Oleg Kshivets
RESULTS: Overall life span (LS) was 2252.1±1742.5 days and cumulative 5-year survival (5YS) reached 73.2%, 10 years – 64.8%, 20 years – 42.5%. 513 LCP lived more than 5 years (LS=3124.6±1525.6 days), 148 LCP – more than 10 years (LS=5054.4±1504.1 days).199 LCP died because of LC (LS=562.7±374.5 days). 5YS of LCP after bi/lobectomies was significantly superior in comparison with LCP after pneumonectomies (78.1% vs.63.7%, P=0.00001 by log-rank test). AT significantly improved 5YS (66.3% vs. 34.8%) (P=0.00000 by log-rank test) only for LCP with N1-2. Cox modeling displayed that 5YS of LCP significantly depended on: phase transition (PT) early-invasive LC in terms of synergetics, PT N0—N12, cell ratio factors (ratio between cancer cells- CC and blood cells subpopulations), G1-3, histology, glucose, AT, blood cell circuit, prothrombin index, heparin tolerance, recalcification time (P=0.000-0.038). Neural networks, genetic algorithm selection and bootstrap simulation revealed relationships between 5YS and PT early-invasive LC (rank=1), PT N0—N12 (rank=2), thrombocytes/CC (3), erythrocytes/CC (4), eosinophils/CC (5), healthy cells/CC (6), lymphocytes/CC (7), segmented neutrophils/CC (8), stick neutrophils/CC (9), monocytes/CC (10); leucocytes/CC (11). Correct prediction of 5YS was 100% by neural networks computing (area under ROC curve=1.0; error=0.0).
CONCLUSIONS: 5YS of LCP after radical procedures significantly depended on: 1) PT early-invasive cancer; 2) PT N0--N12; 3) cell ratio factors; 4) blood cell circuit; 5) biochemical factors; 6) hemostasis system; 7) AT; 8) LC characteristics; 9) LC cell dynamics; 10) surgery type: lobectomy/pneumonectomy; 11) anthropometric data. Optimal diagnosis and treatment strategies for LC are: 1) screening and early detection of LC; 2) availability of experienced thoracic surgeons because of complexity of radical procedures; 3) aggressive en block surgery and adequate lymph node dissection for completeness; 4) precise prediction; 5) adjuvant chemoimmunoradiotherapy for LCP with unfavorable prognosis.
HOT NEW PRODUCT! BIG SALES FAST SHIPPING NOW FROM CHINA!! EU KU DB BK substit...GL Anaacs
Contact us if you are interested:
Email / Skype : kefaya1771@gmail.com
Threema: PXHY5PDH
New BATCH Ku !!! MUCH IN DEMAND FAST SALE EVERY BATCH HAPPY GOOD EFFECT BIG BATCH !
Contact me on Threema or skype to start big business!!
Hot-sale products:
NEW HOT EUTYLONE WHITE CRYSTAL!!
5cl-adba precursor (semi finished )
5cl-adba raw materials
ADBB precursor (semi finished )
ADBB raw materials
APVP powder
5fadb/4f-adb
Jwh018 / Jwh210
Eutylone crystal
Protonitazene (hydrochloride) CAS: 119276-01-6
Flubrotizolam CAS: 57801-95-3
Metonitazene CAS: 14680-51-4
Payment terms: Western Union,MoneyGram,Bitcoin or USDT.
Deliver Time: Usually 7-15days
Shipping method: FedEx, TNT, DHL,UPS etc.Our deliveries are 100% safe, fast, reliable and discreet.
Samples will be sent for your evaluation!If you are interested in, please contact me, let's talk details.
We specializes in exporting high quality Research chemical, medical intermediate, Pharmaceutical chemicals and so on. Products are exported to USA, Canada, France, Korea, Japan,Russia, Southeast Asia and other countries.
Tom Selleck Health: A Comprehensive Look at the Iconic Actor’s Wellness Journeygreendigital
Tom Selleck, an enduring figure in Hollywood. has captivated audiences for decades with his rugged charm, iconic moustache. and memorable roles in television and film. From his breakout role as Thomas Magnum in Magnum P.I. to his current portrayal of Frank Reagan in Blue Bloods. Selleck's career has spanned over 50 years. But beyond his professional achievements. fans have often been curious about Tom Selleck Health. especially as he has aged in the public eye.
Follow us on: Pinterest
Introduction
Many have been interested in Tom Selleck health. not only because of his enduring presence on screen but also because of the challenges. and lifestyle choices he has faced and made over the years. This article delves into the various aspects of Tom Selleck health. exploring his fitness regimen, diet, mental health. and the challenges he has encountered as he ages. We'll look at how he maintains his well-being. the health issues he has faced, and his approach to ageing .
Early Life and Career
Childhood and Athletic Beginnings
Tom Selleck was born on January 29, 1945, in Detroit, Michigan, and grew up in Sherman Oaks, California. From an early age, he was involved in sports, particularly basketball. which played a significant role in his physical development. His athletic pursuits continued into college. where he attended the University of Southern California (USC) on a basketball scholarship. This early involvement in sports laid a strong foundation for his physical health and disciplined lifestyle.
Transition to Acting
Selleck's transition from an athlete to an actor came with its physical demands. His first significant role in "Magnum P.I." required him to perform various stunts and maintain a fit appearance. This role, which he played from 1980 to 1988. necessitated a rigorous fitness routine to meet the show's demands. setting the stage for his long-term commitment to health and wellness.
Fitness Regimen
Workout Routine
Tom Selleck health and fitness regimen has evolved. adapting to his changing roles and age. During his "Magnum, P.I." days. Selleck's workouts were intense and focused on building and maintaining muscle mass. His routine included weightlifting, cardiovascular exercises. and specific training for the stunts he performed on the show.
Selleck adjusted his fitness routine as he aged to suit his body's needs. Today, his workouts focus on maintaining flexibility, strength, and cardiovascular health. He incorporates low-impact exercises such as swimming, walking, and light weightlifting. This balanced approach helps him stay fit without putting undue strain on his joints and muscles.
Importance of Flexibility and Mobility
In recent years, Selleck has emphasized the importance of flexibility and mobility in his fitness regimen. Understanding the natural decline in muscle mass and joint flexibility with age. he includes stretching and yoga in his routine. These practices help prevent injuries, improve posture, and maintain mobilit
New Directions in Targeted Therapeutic Approaches for Older Adults With Mantl...i3 Health
i3 Health is pleased to make the speaker slides from this activity available for use as a non-accredited self-study or teaching resource.
This slide deck presented by Dr. Kami Maddocks, Professor-Clinical in the Division of Hematology and
Associate Division Director for Ambulatory Operations
The Ohio State University Comprehensive Cancer Center, will provide insight into new directions in targeted therapeutic approaches for older adults with mantle cell lymphoma.
STATEMENT OF NEED
Mantle cell lymphoma (MCL) is a rare, aggressive B-cell non-Hodgkin lymphoma (NHL) accounting for 5% to 7% of all lymphomas. Its prognosis ranges from indolent disease that does not require treatment for years to very aggressive disease, which is associated with poor survival (Silkenstedt et al, 2021). Typically, MCL is diagnosed at advanced stage and in older patients who cannot tolerate intensive therapy (NCCN, 2022). Although recent advances have slightly increased remission rates, recurrence and relapse remain very common, leading to a median overall survival between 3 and 6 years (LLS, 2021). Though there are several effective options, progress is still needed towards establishing an accepted frontline approach for MCL (Castellino et al, 2022). Treatment selection and management of MCL are complicated by the heterogeneity of prognosis, advanced age and comorbidities of patients, and lack of an established standard approach for treatment, making it vital that clinicians be familiar with the latest research and advances in this area. In this activity chaired by Michael Wang, MD, Professor in the Department of Lymphoma & Myeloma at MD Anderson Cancer Center, expert faculty will discuss prognostic factors informing treatment, the promising results of recent trials in new therapeutic approaches, and the implications of treatment resistance in therapeutic selection for MCL.
Target Audience
Hematology/oncology fellows, attending faculty, and other health care professionals involved in the treatment of patients with mantle cell lymphoma (MCL).
Learning Objectives
1.) Identify clinical and biological prognostic factors that can guide treatment decision making for older adults with MCL
2.) Evaluate emerging data on targeted therapeutic approaches for treatment-naive and relapsed/refractory MCL and their applicability to older adults
3.) Assess mechanisms of resistance to targeted therapies for MCL and their implications for treatment selection
Evaluation of antidepressant activity of clitoris ternatea in animals
Dr.Lavanya S.A - pathya kalpana
1. Under the guidance of
Dr.M.S.Doddamani
HOD & Professor
Dept of RS & BK
T.G.A.M.C, Ballari.
By
Dr.Lavanya.S.A
2nd Year PG Scholar
Dept of RS & BK
T.G.A.M.C, Ballari.
2. Our science which advocates more on “Prevention” rather than cure of
diseases, obviously emphasizes on the ideal food to be consumed to attain and
sustain good health. Food is most essential to sustain a good life and the same food
if consumed inappropriately becomes the root cause of many diseases.
So, proper knowledge about food and its importance should be known
by all human beings to have better benefits from it. It is said to be Mahabheshaja
(supreme medicine) by Acharya kashyapa. It is also quoted that “No amount of
medication can do any good to patient who does not observe Pathya (proper
regime of diet),likewise no amount of medication is needed to a patient if he
follows Pathya”.
4. The root term for Pathya is ‘Patha’ which means
various channels in the body & ‘Anapetam’ means not causing
any harm to the human body.
So, any food which is not harmful for body channels
and on the contrary which is wholesome - soothing for body
can be labelled as Pathya.
6. Need of Pathya Kalpana:
• Pathya Kalpana is suggested in various places in Ayurveda. Pathya Kalpana
must be used in Dinacharya( daily routines), Rutucharya (7 seasonal
routines).
• It is very much necessary for the patients to have the food which will keep
their Dhatus ( basic elements) in a healthy state and will not let them get
vitiated more from Doshas. So the patients must follow the “healthy way
of consumption of food” i.e.”Pathya”.
• Pathya Kalpana is also used in Panchakarma to boost the fatigued
Annavaha Srotas (Digestive system) and Purishavaha Srotas ( Excretory
system ) to regain the healthy stage from weakened one (which happened
during the process of purification).
7. Importance of Samskara (Processing)
Raw food is converted into a complete different form from its original
nature. This is done to make changes in its properties to make it suitable for the
acceptance inside the circulation from the body. These processing are done as per
the need of an individual based on a lot of variables as discussed above (like
season changes-disease-psychological status-habit-adaptability etc).
It is said that “Samskara (processing)” brings the changes in the
properties”. The change in a process makes the food completely of opposite
properties from the same resource raw food material.
E.g. –
Laja & Pruthuka both are prepared by rice but Pruthuka are very heavy to
digest as compred to Laja just because of the difference in their preparations.
8. Approach of both modern and Ayurveda towards
suggesting the ‘Food-design’ to all:
Instead of specifying the nature of diet, indications and
contraindications of the specific preparations are mentioned as per the condition
of the disease & their effects over the provoked doshas in Ayurveda, In modern
dietetics, the nature of food is analysed by weighing the dominance of one of the
following 3 broad types of the basic contents of the food as - carbohydrates, Fats
& Proteins.
But Ayurveda weighs the properties of food on its individual basis
depending upon both the nature of the food and the nature of digestive
capability of the patient who is going to consume that food. This obviously
changes from person to person. Even it also changes as per the age- area of stay-
adaptability-habit-status of mind- volume of the body- dominance of doshas in
the particular patient.
9. So, modern dietetics are keener on choosing the types of food
articles based on dominance of basic constituents in the food which will
complete the daily fixed quota of calories. They choose the food articles in
terms like protein diet-carbohydrate diet.
On the contrary, an Ayurveda physician never stresses on specific
quantity of diet to all. But he advises to vary the quantity as per the
appetite of the patient (strength of digestive capability). He generally
advises to have the food which will comprise all the six taste thus balancing
the Panchabhautika (Penta elemental) constitution of the body.
10. Acharya Sushrutha has dealt with four major preparations of Pathya
which are mentioned below:
1. Manda
2. Peya
3. Yavagu [ सु.सू.४६/३४४ ]
4. Vilepi
11. MANDA
Acc to [ सु.सू.४६/३४४ ]
Tandula + 14 parts of water
Only supernatant liquid part is
called as Manda
Boiled over
mandagni
Acc to [ शा.म.२/१७०-१७१ ]
नीरे चतुदाश र्ुणे मसद्िो
मण्डस्त्वमसक्थकः
शुषण्िसैन्िवसंयुक्तः पाचनो दीपन परः
॥
12. This Kalpana is prepared by using rice and water in 1:14
proportion. The rice is cooked in said proportion of water and then
only water content of the prepared formulation is collected as Manda
( watery portion of rice gruel).
Biological properties:
Laghu (light in digestion),Sheeta( cold)
Biological actions:
Deepana (increase in appetite) ,Pachana (increase in
digestive capacity),Grahi( reduces water cotent in faeces)
,Vatanulomaka ( maintains normal
13. मण्डस्तु दीपयत्यष्नं वातं चाप्यनुलोमयेत ्।
मृदुकरोतत स्रोतांमस स्वेदं सञ्जनयत्यप्रप ॥
लङ्तितानां प्रवररक्तानां जीणे स्नेहे च तृ्यताम् ।
दीपनत्वाल्लिुत्वाच्च मण्डः स्यात ् िाणिारणः ॥
[ च.सू.२७/२५१-२५१]
Few Examples for Manda:
Ashtaguna manda, Laaja manda, yava manda/ vatyodana etc….
14. NAME OF THE
FORMULATION
INGREDIENTS BIOLOGICAL PROPERTIES
Laja Manda
Su.su.46/441
Laja (Puffed rice) Deepana,Pachana, Grahi,
Useful in treatment of
Jwara(fever), Atisara(diarrhea).
Vaatya Manda
Su.su.46/410
Roasted and
powdered
Godhooma(Wheat)
and Yava(Barley)
Laghu,Grahi,Shoola,Aanaaha
,Kanthya( soothing for throat)
Rakta Prasadaka( purifies blood)
Ashtaguna Manda
Sha.sa.m.kha.2/17
1-172
Mudga, Tandula,
Dhanyaka, Shunthi,
Marich,Pippali,
Saindhava,Hingu,
Taila.
Deepana,Pachana, Tridoshaghna
(balance all three homours).
Compilations of References of Manda Preparation
with Its Clinical Utility
15. पेया मसक्थसमषन्वता | [ सु.सू.४६/३४४ ]
Tandula+ 14 parts of water
Here the cooked rice will have equal portion of siktha ( solid
portion) and manda ( liquid portion). This mixture of siktha and
manda is called as peya.
Boiled over
mandagni
cooked
16. This Kalpana is prepared by using rice and water in 1:14
proportion. The rice is cooked in said proportion of water and then
maximum watery content of the prepared formulation is collected
with few grains of cooked rice is known as Peya( rice gruel) .
Biological properties:
Laghu, Pachana, Vatanulomaka, Dhatupushtikara(
nourishes basic elements)
Indications:
Jwara,Atisara
19. YAVAGU
Acc to [ सु.सू.४६/३४४ ]
यवार्ुर्ाहुमसक्था स्यात् ।
यवार्ूं षड्र्ुणे पचेत् ।
• It is prepared by boiling 1 part of tandula
with 6 parts of water over mild fire until the
rice particles are cooked .
• It contains more portion of siktha than
manda
20. Indicated conditions:
Before Siravedha, inGarbhini,Unmaada,Mandagni,Trushna
In Ayurveda literature 3 types of Yavagu are described –
i. Kalka Siddha Yavagu (Gruel Prepared with Paste Of Medicines)
ii. Kwatha Siddha Yavagu (Gruel Prepared in Decoction Of Medicines)
iii. Mamsarasa siddha Yavagu (Gruel Prepared in Meat Soup)
21. Compilations of References of yavagu Preparation
with Its Clinical Utility
CLASSICAL
REFERENCE
BASIC
INGREDIENTS
PROPERTIES
Su.utt.40/156 Tandula Laghu,
Grahi,
Basti shodhani
( Capable Of
Removing
Provoked doshas
In Basti)
Sha.ma.kh.2/164-
165
Tandula
Mudga
Tila
Masha
Balya,
Vaatnashaka
(Pacifying Vata
dosha)
23. Acc to [ सु.सू.४६/३४४ ]
प्रवलेपी प्रवरलद्रव ।
Rice + 4 parts of water
Boiled over
mandagni
only solid part is taken
Acc to [ शा.म.२/१६६-१६७ ]
प्रवलेपी िनमसक्था स्याषत्सद्दा नीरे
चतुर्ुाणे
तपाणी र्ृंहणी हृध्या मिुरा प्रपत्तनामशनी ॥
Rice + 4 parts of water
Boiled over
mandagni
only solid part is taken
24. वातवचोनुलोमनी ।
तपाणी ग्राहहणी लघ्वी हृध्या चाप्रप प्रवलेप्रपक ॥
[ च.सू.२७/२५०-२५१ ]
It acts as vatanulomaka, tarpaka, graahi, laghu and hrudya.
25. Derivation:
अद् which means to eat.
Synonyms :
भक्तं अन्नं कू रं अन्िोमभस्सा दीहदप्रवर् ओदनः ॥
[ कै य्यदेव तनिण्टु, कृ तान्न वर्ा ५/१ ]
28. Preparation Ratio of water
अन्न पञ्चर्ुण
यवार्ु षड्र्ुण
मण्ड चतुदाशर्ुण
प्रवलेप्रप चतुर्ुाण
29. खिच्चाख्या तु यवार्ूः कृ ता तण्डुलमशषबर्जैः ।
तद्वत् खिच्चा र्ुणैः ककषञ्चत् स्विान्यर्ुणमावहेत् ॥ [ कै .तन.कृ तान्न वर्ा ५/४० ]
• To prepare krushara, tandula amd shimbi dhanya are taken in either 1:1/1:2 or 1:4 ratio
as per the need.
• Little amount of sneha, saindhava lavana, ardraka, hingu and haridra are added to the
preparations.
• The mixture is cooked in a vessel with 6 parts of water until all the rice particles are
cooked and the preparation attains a solid consistency
Properties:
कफप्रपत्तकरी र्ल्या कृ शराऽतनलनाशनी । [सु.सू.४६/३४५]
30. यूष
कल्कद्रव्यपलं शुण्िी प्रपप्पली चािाकाप्रषाकी ।
वाररिस्थेन प्रवपचेत् स द्रवो यूष उच्यते ॥ [शा.म.२/१५४]
• औषि द्रव्य कल्क - 1 पल
• शुण्िी चूणा - 12 पल
• प्रपप्पली चूणा - 12 पल
• जल - 1 िस्था
All the above said ingredients are taken in a clean stainless steel vessel
and placed over mandagni and cooked until a thin gruel is obtained.
31. Acc to [कै .तन.कृ तान्न वर्ा ५/६२]
अ्टादशर्ुणे तोये श्रुतो यूषस्तु मशषबर्जैः ।
Shimbi dhanya like mudga,masha,masura etc..is taken in a
vessel and 18 parts of water is added to it. The vessel is placed
over mild fire and cooked until the grains are fairly cooked.
Properties:
यूषो र्ल्यो लिुः रुच्यः कण्िकफापहः। [यो.र]
32. Types of यूष:
1. अकृ त यूष
2. कृ त यूष
1. अकृ त यूष:
Here the preparartion is not subjected to any samskarana with sneha or
fine powders of other drugs.
2. कृ त यूष:
The preparation is subjected to samskarana with sneha like ghritha and
fine powders of selected drugs like tejapatra,twak,ela etc are added.
33. तक्र कल्पना
भाण्डस्य मध्ये दधि सषन्निाय दध्नस्तु यन्रेण शनैहातं यत्।
तोयं तनप्रषञ्चन् िहरं प्रवनीय तोयेन तक्रं दशिा क्रमेण ॥
- [कै .तन]
Curd is taken in a vessel and specified quantity of water is
added to it and churned for 1 prahara kala (3 hours).
Synonyms:
दण्डहतं कालशेयं र्ोरसश्च प्रवलोडडतम् । - [कै .तन]
35. [च.चच.१४/८४]
Types of Takra Explaination Indicated for Based on bala
रूक्षा With all butter
part removed
कफ दोष अिम
अिोिृतस्नेह With half
butter left in it
प्रपत्त दोष मध्यम
पूणा स्नेहयुक्त With fill butter
left in it
वात दोष उत्तम
36. [भा.प्र.तक्रिगु]
Types of takra Explaination
िोल Curd is churned without water and
butter part is not removed.
मधथत Curd is churned without water but
butter part is removed after churning.
तक्र Curd is churned with 1/4th part of
water and butter is removed.
उदषश्वत Curd is churned with ½ part of
waterand butter is not separated.
छषच्छका Curd is churned well and butter is
removed. Later it is again churned
with suffecient quantity of water.
37. [कै .नन.तक्रिगु]
Types of Takra Explaination
मधथत Curd is churned
without water and
butter is separated
उदषश्वत Churned with ½ part
of water.
तक्र Churned with ¼ part
of water.
दण्डहत Churned with 1 ½
part of water.
कालशेय Churned with 2 parts
of water.
Types of Takra Explaination
करमधथत Curd is churned with
hands.
िोल Curd is churned without
water and butter is not
separated.
र्मलत Curd is filtered through
cloth.
श्वेत Curd is churned with
equal quantity of water
षाडव Curd in which any fruit
juices are added.
40. दधि कू धचाका :
दध्ना सह पयःपक्तं सा भवेत् दधिकू धचाका ।
[v.p.pra.3/168]
Milk and curd is heated together over mild fire in an earthen
vessel to a thicker consistency.
तक्र कू धचाका :
तक्रे ण पक्वं यत् क्षीरं सा भवेत् तक्रकू धचाका ।
[v.p.pra.3/168]
Milk and buttermilk is heated together over mild fire till it attains
thicker consistency
42. िडकाबर्मलकौ यूषप्रवशेषौ ।
These are the special preparations of यूष prepared by takra
and any dhanya vishesha.
Detailed explanation about these preparations is provided by
commentators “ Dalhana” and “Jejjata”.
िड & काबर्मलक
44. सतक्रशमीिान्य:
1 part of Takra + 1/16th part of any of the shamidhanya
such as mudga,masha etc …cooked over mild fire and reduced
to ½ or 1/4th . To this required quantity of jeeraka, maricha
choorna along with saindhava lavana may be added.
सतक्रशाक:
1 part of Takra + 1/16th part of yoga prepared with kapittha,
takra, changeri, maricha, ajaji and chitraka is added and
cooked over mild fire and reduced to ½ or 1/4th . To this
saindhava lavana , jeeraka and other spices may be added .
46. रार् & षाडव
रार् & षाडव is considered as a single preparation according to
few authors and some have differentiated both.
कप्रपत्थं तु र्ुडोपेतं सहकारफलं नवम् ।
तैलनार्रयुक्तं च प्रवघ्नेयो रार्षाडवः ॥
[कै .तन.कृ तान्न वर्ा/९६]
Kapittha phala, jaggery, unripe mango, oil, shunti using these
ingredients raga and shadava is prepared.
Since method of preparation is not specified in classics ,
suitable method of cooking is adopted.
47. Dalhana has differentiated both Raga & Shadava and says that raga is
prepared using juices of vrikshamla, parushaka and jambu with required
quantity of mustard, sugar, salt added to it.
षाडव
Shadava is prepared using any sweet or citrus fruit juices added with
little quantity of salt.
Ex : Kapittha Shadava
Draksha Shadava
रार्
48. The churna of any of the roasted Dhanya vishesha is called as
saktu. Wheat, barley, rice, ragi, etc are roasted properly and later
brought in the form of fine powder.
Their properties differ depending upon the dhanya vishesha
used in its preparation.
[कै .तन.कृ तान्न वर्ा/१८८-१९५]
49. मशषबर्जैतनास्तुषैः ईषद् भृ्टैः सूपश्च सूपकः।
[कै .तन.कृ तान्न वर्ा/६०]
It is the preparation where any of the shimbidhanya are soaked in water,
later de-husked and boiled with enough quantity of water. These boiled
shimbidhanya are crushed well in the vessel with the help of wooden peshani.
This crushed shimbidhanya along with liquid part is cooked again by
adding required quantity of salt,oil or ghee etc to obtain supa.
Ex- Masha supa, Mudga supa, Masura supa, chanaka Supa, kulattha supa etc.
These may be found in Yoga Ratnakara- Part I.
51. मषज्जका मशकररण्युक्ता रसाल माषजाका र्ुिैः ।
[कै .तन.कृ तान्न वर्ा १०८]
Rasala is also called majjika, marjika, shikarinu.
To prepare rasala the curd is added with required quantity of sita,
ushana, madhu, ghritha, chaturjatha, ardraka and dadhi. This mixture is
churned well and at last karpura is added.
PROPERTIES :
पुष्ट शुक्र र्लिद, वातप्रपत्तनाशक,श्ले्मकारक,र्ुरु, िततश्यायहर
52. आमर्ोिूमचूणं तु सप्रपाःक्षीरसमषन्वतम ् ।
नाततसान्द्रो नाततिनो प्रवस्यन्दो नाम नामतः॥
- [कै .तन.कृ तान्न वर्ा १४९]
Raw wheat flour is boiled with equal quantity of ghritha and ksheera
to a state where it is neither solid nor too liquid.
It is called as प्रवस्यन्दन because the ghrita ooze out even after the
preparation is complete.
प्रवशेषेण + स्यन्दन = to ooze out.
54. आद्रापक्वं शूकिान्यं तनस्तुषं पृथुकामभिम ्।
- [कै .तन.कृ तान्न वर्ा २०१]
Any of the dhanya vishesha is soaked in enough quantity of
water. The soaked dhanya vishesha is taken out and roasted well
over fine hot sand.
While roasting , the husk part of dhanya vishesha will be lost. This
soaked, roasted and de-husked dhanya vishesha is called as
pruthuka or chuda.
56. Mamsa rasa is prepared by boiling chopped meat with required
quantity of water in a vessel.
2,4,6 or 8 parts of water is added to the meat considering its
nature and boiled over moderate fire until the meat is cooked.
later when the liquid part attains a desires thick consistency, the
cooking is stopped. This liquid part is called as MAMSA RASA.
57. अकृ त मांसरस:
• If mamsa rasa is prepared without
adding any of the spices
कृ त मांसरस:
• Sneha, lavana, jeeraka, maricha, shunti
etc spices are added to the mamsa rasa.
58. िीणनः सवाभूतानां हृध्यो मांस रसः परम्।
शु्यतां व्याधिमुक्तानां कृ शानां क्षीणरेतसाम् ।
र्लवणााधथानां चैव रसं प्रवध्याध्यथामृतम् ॥ [च.सू.२७/३१२]
Mamsa rasa is triptikara and hrudya. It is useful in the persons
who are emaciated, weak after a chronic illness, lean by nature.
It improves the strength, skin colour and the radiance. It acts
as a nectar in many diseases.
59. तनरषस्थ प्रपमशतं प्रप्टं षस्वन्नं र्ुडिृताषन्वतम ्।
कृ ्णा मरीचसंयुक्तं वेशवार इतत स्मृताः॥
- [v.p.pra.3/165]
Required quantity of boneless meat is steamed and smashed well. It is
taken in a clean vessel and added with suffecient quantity of water (2,4,6,8
times).
The vessel is placed over mild fire and cooked along with required
quantity of jaggery, ghee, pippali churna, maricha churna, shunti, lavana
and other spices as required.
When the meat is cooked , the liquid part attains thicker consistency
and the fire is put off and meat along with the soup is called veshavara.
60. वेशवारः र्ुरुः षस्न्िो र्ल्यो वातरुजापहः।
पुष्टदः सवािातूनां प्रवशेषान्मलनाशनः ॥
- [यो.र.पूवाािा]
It is heavy for digestion, unctuous, provides strength and
increase the body mass.
61. Pathya Kalpana is basic but most important concept in Ayurveda
which seems to be practical and must be practiced clinically in today’s era.
The preparations made by Samskara , various methods of processing make
the diet – more fruitful in terms of health.
Importance of understanding “Pathya Kalpana” can be seen from the
following points:
• These preparations are made up from minimum & easily available
ingredients
• These are Simple methods of preparation.
• These are very Cost effective methods. Concept of Pathya changes at
every moment and with every individual.
62. What is Pathya to one person may not be Pathya to
another person. Even it changes in the same person
depending upon various components like –Age-psychological
status etc. So considering and elaborating the diet plan need a
lot of attention from the physician.
Practically Pathya Kalpana is advised as a diet plan
‘in healthy individuals’ to let them stay fit, ‘to the patients’ to
keep their channels in a healthy stage.
63. So “Pathya Kalpana” makes our food healthy and pleasurable. It is
helpful in both the conditions viz Healthy and Diseased. It stresses
Ayurveda’s approach that the digestive capability of the patients is
equally important to that of the properties of the drugs.
It covers all the nutritive values as it provides food having all
the six tastes thus help in maintaining the penta elemental nature of
the body. It also makes the food healthy thus acting over both body and
mind. So Pathya Kalpana should be incorporated in our daily diet
regime to achieve the basic objectives of Ayurveda.