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#REDIRECT [[Vaitarana Basti]]
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|title=VAITARANA BASTI
 
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|keywords=Vaitaranabasti, VAITARANA BASTI, Charak samhita, carakasamhitaonline, Vaitarana enema, Ingredients of Vaitarana basti, Procedure of Vaitarana basti, pradhana karma, pashchat karma, Patil Rajkala P., Basisht G., Deole Y.S.
 
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|description=Vaitaranabasti is a therapeutic enema. It is effective in diseases like amavata, katishoola (lumbago), gridhasi (sciatica), klaibya (sexual dysfunction), vishamajwara(fever) etc.
 
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|image=http://www.carakasamhitaonline.com/resources/assets/ogimgs.jpg
 
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|image_alt=carak samhita
 
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<div style='text-align:justify;'>
 
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Vaitaranabasti is a therapeutic enema. It is effective in diseases like amavata, katishoola (lumbago), gridhasi (sciatica), klaibya (sexual dysfunction), vishamajwara(fever) etc. The description is available in ayurveda texts likeChakradutta, Vrandhamadhava, Vangasenasamhita.In current scenario, it is used in amavatapatients as a safe, innocuous & custodian therapy for the patient. It is also useful in amadosha predominant conditions like anaha (abdominal distension),shotha (swelling),shula (pain). It has vata-kaphapacifying properties and helps in removing avarana of vata by kapha. The present chapter describes advantages and practical aspects of vaitaranabasti.
 
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{{Infobox
 
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|title =  Contributors
 
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|label1 = Section/Chapter/topic
 
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|data1 = Concepts/[[Prakriti]]/[[Manas prakriti]] 
 
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|label2 = Authors
 
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|data2 = Patil Rajkala P.<sup>1</sup>, Gupta Rishanki<sup>2</sup>
 
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|label3 = Reviewer
 
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|data3 = Basisht G.<sup>3</sup>,
 
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|label4 = Editor
 
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|data4 = Deole Y.S.<sup>4</sup>
 
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|label5 = Affiliations
 
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|data5 = <sup>1</sup>Department of Panchakarma, Faculty of Ayurveda, I.M.S., B.H.U., Varanasi, India
 
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<sup>2</sup>Department of Rog Nidana, Faculty of Ayurveda, I.M.S., B.H.U., Varanasi, India
 
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<sup>3</sup>Rheumatologist, Orlando, Florida, U.S.A.
 
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<sup>4</sup>Department ofKayachikitsa, G.J.Patel Institute of Ayurvedic Studies and Research, New Vallabh Vidyanagar, Gujarat, India
 
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|label6 = Correspondence emails
 
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|data6 = rajkalapatil@bhu.ac.in,
 
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carakasamhita@gmail.com
 
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|label7 = Publisher
 
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|data7 = [[Charak Samhita Research, Training and Development Centre]], I.T.R.A., Jamnagar, India
 
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|label8 = Date of publication:
 
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|data8 = November 18, 2022
 
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|label9 = DOI
 
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|data9 = In process
 
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}}
 
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== Etymology and derivation ==
 
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<div style='text-align:justify;'>
 
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According to Padma Purana, Vaitarana means ‘Vai’ (meaning truly) to ‘tarana’ (means saving). Vaitarana is called so because the enema is said to prevent many diseases. It means to donate, go across, to leave which helps to expel the dosha. Vaitarana is the name of river, which can bring back the dead to live.It is meant to cross a river, transporting (a departed spirit) over the river that flows between earth and the lower regions [Monier-Williams Sanskrit-English Dictionary, 1899]. Hence, this basti is so powerful that it can bring back life of a person, who is about to die.
 
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The first reference regarding vaitaranibasti is probably found in the Siddhayogaor Vrindamadhava ; narrated as separate section as this formulation does not satisfy inclusion in description ofniruhabasti.The critical edition of Vrindha Madhava by Dr.Premavati Tiwari and Dr. AshaKumari reports a variant reading where gudais replaced by Hingu.<ref>Vrindha. Vrindha madhava/sidhayogah Part 2. First edition. ByDr. Premvati Tiwari & Dr. Asha Kumari.Varanasi; ChaukambhaSanskrit Sansthan; 2006.p.938.</ref>
 
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</div>
 
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The basic difference in niruha and vaitaranabasti as follow-
 
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{| class="wikitable"
 
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|-
 
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! NIRUHA BASTI (purification enema)
 
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! VAITARANA BASTI (Vaitarana enema)
 
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|-
 
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| Contents- Makshika (honey), Lavana (salt), Sneha(oil), Kalka(paste), &Kwatha(decoction)<ref>Vagbhata. Ashtanga Hridaya. With Commentaries SarvangaSundari of Arunadatta and Ayurvedarasayana of Hemadri.Varanasi; Chaukambha Sanskrit Sansthan; 2012. p.269. [A.H.SU19/45].</ref>.
 
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| Contents- Saindhava (rock salt), Guda (jaggery), Chincha (tamrind), Taila (oil), &Drava Dravya (liquids).
 
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|-
 
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| Makshika(honey)
 
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| Instead of Makshika(honey) ;Guda(jaggery) is there.
 
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|-
 
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| here kalka(paste) mainly of satapushpa (dill seed) or madhanaphala (emetic nut).
 
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| chincha(tamrind) act as kalka (paste).
 
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|-
 
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| sneha(oil)
 
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| here rukshnasneha(oil processed with herbs of hot potency and dry property that will not increase kapha) used like bhrityasaindhavaditaila (special medicated oil).
 
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|-
 
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| Generally used kwatha (decoction) like dashmoola (group of ten herbs).
 
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| Here Gomutra(cow urine) used instead of any kwatha (decoction).
 
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|-
 
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|}
 
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{| class="wikitable"
 
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|+ style="caption-side:left; text-align: left;" | Ingredients described in different texts :
 
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! Contents
 
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! Chakradutta
 
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! Vrindhamadhava
 
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! Vangasena
 
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! Weight in grams/ml
 
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|-
 
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| Saindhava (rock salt)
 
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| 1 karsha
 
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| 1 karsha
 
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| 1 karsha
 
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| 10gms
 
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|-
 
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| Guda (jaggery)
 
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| 1 shukti(1/2 pala)
 
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| 1 shukti(1/2 pala)
 
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| 1/2 pala
 
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| 25gms
 
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|-
 
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| Amlika (tamrind)
 
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| 1 pala
 
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| 1 pala
 
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| 1 pala
 
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| 50gms
 
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|-
 
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| Gomutra (cow urine)
 
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| 1 kudava(4pala)
 
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| 1 kudava(4 pala)
 
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| Ishattaila
 
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| 200ml
 
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|-
 
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| Godugdha (cow milk)
 
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| Not mentioned
 
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| Not mentioned
 
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| 1 kudava
 
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| -
 
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|-
 
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| Taila(–ilataila- sesame oil)
 
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| Quantity not mentioned
 
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| Oil  insmall quantity
 
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| Oil  in small quantity
 
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| 10-25ML
 
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|-
 
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|}
 
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{| class="wikitable"
 
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|+ style="caption-side: left; text-align: left;" | Pharmacological properties of ingredients<ref>Anonymous. The Ayurvedic Pharmacopoeia of India, Part-1, Vol-6.  PgNo.206/207/224/225 part1 vol-3 PgNo.16/17.</ref>
 
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! Sr.No
 
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! Contents
 
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! Botanical /English name
 
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! Rasa (Taste)
 
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! Virya (Potency)
 
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! Vipaka (metabolic properties- after digestion)
 
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! Guna
 
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! Properties
 
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! Chemical constituent
 
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|-
 
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| 1.
 
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| Amlika
 
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| Tamarindus indica (fam. Fabaceae)/ Tamarind
 
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| Amla
 
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| Ushna
 
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| Amla
 
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| Guru, Ruksha, Sara.
 
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| Kaphavatanut, Dipana, Bastisuddhikara,
 
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| Tamarindica, saponin, sugar, inorganic acid.
 
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|-
 
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| 2.
 
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| ErandTaila
 
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| Ricinus Communis/ Castor Oil
 
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| Madhura,Katu, Kashaya (Sweet, pungent, Astringent)
 
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| Ushna (Hot)
 
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| Madhura (Sweet)
 
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| Snigdha, Guru, Sukshma, Vyavayi, Vishada,Sara,Vikasi.
 
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| Shool, Shothain kati, Vrsya, Amavatahara, VataKaphahara and Adhobhagadoshahara (disorders of lower parts of the body)
 
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| -
 
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|-
 
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| 3.
 
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| Saindhava
 
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| Rock salt
 
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| Madhura
 
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| Shita
 
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| -
 
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| Laghu
 
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| Srotosodhak
 
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| NACL
 
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|-
 
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| 4.
 
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| Gomutra
 
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| Cow’s urine
 
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| Katu
 
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| Ushna
 
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| -
 
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| Laghu, Tikshna
 
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| Vatanulomana, Srotosodhak
 
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| Urea,Uric acid
 
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|-
 
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| 5.
 
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| Guda
 
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| Saccharin offcinarum (fam.poaceae)/ Jaggery
 
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| Madhura
 
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| Ushna, Natishita
 
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| Madhura
 
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| Snigdha, Ishatksariya.
 
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| Vata-Pitta<br/>Nashaka.<br/>Saktasochana,<br/>Vrsya,<br/>Vataghna-Natipittajit-<br/>-Kaphavrddhikara,<br/>Krmivrddhikara, Balya, Medovrddhikara
 
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| sugar
 
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|-
 
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|}
 
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== Indications ==
 
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# Shoola (pain),
 
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# Anaha (gaseous distention),
 
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# Amavata (diseases due to Ama and Vata)
 
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# Shopha of kati, uru, prushta(inflammation of upper or lower back)
 
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# Urusthambha (specific diseaseof lower limb)
 
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# Gridhrasi (sciatica)
 
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# Janusamkocham (stiffness in Knee)
 
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# Vishamajwara(fever)
 
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# Klaibya(impotency)
 
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== Method of preparation ==
 
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=== A) Materials Required to Formulate Basti. ===
 
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# Basti putak (enema can)
 
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# Basti netra (nozzle)
 
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# Gloves
 
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# Cotton cloth
 
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# Mortal &pastel
 
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=== B)Ingredients of basti ===
 
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# Guda (jaggery)
 
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# Saindhavlavana(rock Salt)
 
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# Gomutraarka(cow urine)
 
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# Chincha (tamarind)
 
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# Erandtaila (castor oil)
 
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=== C)Procedure to formulate &give basti. ===
 
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'''Pre-procedure:'''
 
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a) Preparation of patient
 
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b) Preparation of basti.
 
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<div style='text-align:justify;'>
 
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a) Preparation of patient: After the evacuation of bladder and bowels,  local massage and fomentation on pelvic region shall be done.
 
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b) Preparation of basti:Vaitaranabasti is prepared as per the classical method used for the preparation of niruhabasti. Jaggery (guda) is mixed uniformly with a small amount of lukewarm water. Saindhava is added to the above. Tilataila is added till the mixture become homogenous. Chinchakalka is prepared with warm water and added to the above mixture carefully. Gomutra is added slowly and mixing is continued so as to have uniform bastidravya. Finally, after filtering, bastidravyais made lukewarm by keeping it into hot water bath.
 
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</div>
 
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== References ==
 
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Latest revision as of 07:05, 20 November 2022

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