1. Acharya Deshabhushan Ayurvedic Medical
college and hospital bedkihal-shamanewadi
Subject: Swasthavrutta
Topic:Dugdhavarga,Aahara upayogi
varga,kritanna varga,Mamsa Varga,Jala varga
Presented by: Akshatha p
2nd year BAMS
2. Dugdhavarga
Introduction:
• Dugdha varga or kshira varga
refers to the milk obtained from
various animals
• Ayurveda texts have described 8
types of milk their properties
and therapeutic uses
• Milk is also used to prepare
various medicinal formulations
in Ayurveda.
.
7. Persons suitable for drinking milk
Milk is to be consumed by those who have undergone
1. Purgation
2. Emesis
3. Diseases of the heart
4. Abdominal pain and tumor
5. Giddiness
6. Fainting
7. Diarrhea
8. Bleeding diseases
9. Abortion
10. Fatigue and exhaustion
8.
9. Aahar upayogi varga (spices and
condiments)
Introduction:
Spices are those plant the
products of which are made
use as food adjuncts and to
add aromas and flavour
Condiments are also spices
products which are used as a
food adjuncts to add taste
only
10. Triphala
Guna: laghu and ruksha
Karma:
1. Laxative
2. Anti inflammatory
3. Anti viral
4. Blood purifying
5. Analgesic
6. Anti arthritic
7. Hypoglycemic
8. Anti ageing
9. Anti bacterial
11. Trijata and chaturjata
सक
े सरं चतुर्दंत त्वकपत्रैल
त्रत्रजातकम्।
त्रपतप्रकोत्रप तीक्षोष्णं रूक्षं
रोचनर्दीपनम्।। (अ ह्र सु 6/159)
Twak and Patra of
cinnamon and ela together
are known as trijataka
Trijataka along with the
kesara is known as
chaturjata
12. Properties and functions of trijataka
and chaturjata
Aggravation of pitta
They are penetrating in nature
Ushna virya
Causes dryness Improper taste and hunger
13. Trikatu
Pepper. Long pepper and ginger together known as
trikatu
Karma:
Useful in obesity
Asthma
Dyspepsia
Cough
Filariasis
Chronic nasal catarrah
15. Panchakola
Pippali
Pippalimula
Cavya
Citraka
Nagara
Functions
1. It cures abdominal tumors
2. Enlargement of the abdomen
3. Disease of the spleen
4. Distension and colic and is best to imrove hunger and
digestion
16. Bilwa Panchamula:
Bilwa
Kasarya
Tarari
Patala and
Tintuka are together known as Mahat panchamula
Rasa:kashaya Tikta
Karma: mitigate kapha and vata
17. Laghu panchamoola
1. Brihathi
2. Kantakari
3. Saliparni
4. Prsniparni
5. Goksura
Rasa:Madhura
Karma:Mitigates all the doshas
18. Krit anna varga(Group of prepared
food)
Many tasty eatables are
prepared from the flour of
rice and other
cereals,horsegram, Bengal
gram, and other legumes
with addition of spices,sour
and fragrant substances
those are all comes under
the krutanna varga
19. Manda
After boiling the rice with fourteen parts of
water the drained out liquid which resembles like
water is known as Manda
Guna and karma:
1. Helps in digestion
2. Restores the normalcy of the tissues
3. Causes softness of the channels
20. Peya
After boiling the rice or wheat with six parts of
water slightly thicker than Manda but still liquid
is known as Peya
And when the liquid portion is less than the peya
then it is called yavagu
Functions:
1. It relieves hunger, thirst ,exhaustion , debility
, diseases of the abdomen and fever
2. Helps in digestion
21. Vilepi
After boiling the rice or wheat with four
parts of water is known as vilepi
Functions:
1. Withholds discharge of fluids from the
body
2. Good for the heart
3. Relieves thirst
4. Kindless appetite
5. Ulcers eye diseases
6. Good for those who have been
administered panchakarma purification
22. Odana
The last stage which is solid without fluid
portion is known as odana
Manda ,peya,vilepi and odana are more easily
digestible in their preceding order of
enumeration
Manda is easiest to digest
Odana its comparatively harder to digest
25. Panaka (vegetable or fruit Juice)
1. Relieves exhaustion,
Hunger,thirst,fatigue
2. Gives satisfaction
3. Generally hard to digest
4. Stays long in the stomach
5. Diuretic
6. Good to the heart
Its properties depends on material
from which it is prepared
Laja ,prithuka, Dhana, saktu,Rasala
these are the some other types of
krutanna varga
26. Mamsa varga(Group of Meats)
1.MRUGA VARGA
Generally all mruga meat
mitigates pitta and kapha
slightly increases vata
Easy for digestion
Increase the strength of the
person
27. 2.Viskira group
Group of birds which scratch ground with legs
to pick food
1. Meat of this varga Madhura rasa
2. Cold in potency
3. Balya
4. Vrushya
5. Mitigates all the three doshas
6. Easy for digestion
E.g,lava,chakora etc
28. 3. Pratuda
Group of birds which pick the food and eat
1. Meat of pratuda is Madhura kashaya
2. Cold in potency
3. Mitigates pitta and kapha
4. Easy for digestion
5. Causes constipation
6. Slightly increase of vata
Examaple:sparrow,cuckoo…etc
29. 4 Bileshaya
Group of creatures that live in
burrows
1. Meat of these animals mitigates
vata
2. Madhura rasa and vipaka
3. Balya
4. Hot in potency
5. Withhold elimination of urine and
faceus
Example:Frog ,iguana lizard
30. 5.Prasaha varga
Living beings which catch food by teeth,tear
and eat
It produces:
1. Vorocious appetite
2. Insanity
3. Loss of semen
Example :cow,camel……etc
31. 6.MAHAMRIGHA
Meat of these animals
mitigates vata and Pitta
Vrushya
Balya
Madhra rasa
Cold in potency
Snighdha mutrala and
increases kapha
Example:varaha
,mahisha(buffalo)
32. 7.Jalachara varga(Aquatic birds)
1. Mitigates pitta
2. Snighdha
3. Madhura rasa
4. Hard for digestion
5. Cold in potency
6. Balya
7. Vrusha
8. Increase strength
Example: Hamsa(swan)…….etc
33. 8.Matsya varga(Group of fish)
1. Meat of Matsya is snigdha hot in
potency
2. Increase the kapha and pitta
3. Mitigates vata
4. Balya
5. Vrushya and help taste
6. Ideal for those who habituated
to wine copulation and who have
very keen digestive fire
Example:Rohita(red fish) ,cilicima
