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==([[Chikitsa Sthana]] Chapter 24, Chapter on the Management of Intoxication)==

==[[Chikitsa Sthana]] Chapter 24, Chapter on the Management of ''Madatyaya'' (Intoxication)==

=== Abstract ===

=== Abstract ===

The state of ''Moha'', that is,  perplexity and delusion till the loss of consciousness is common due to the effects of poison and also due to liquor. Therefore, the chapter for the treatment of ''madatyaya'' or drunkenness has been placed after the chapter on poison. Similarly, the ''moha'' occurs due to increased ''tama'', which is associated with the quality of ''kapha''. Therefore, the line of treatment for increased ''tama'' is equally essential in the ''visha chikitsa'' and ''madatyaya''.

The state of ''Moha'', that is,  perplexity and delusion till the loss of consciousness is common due to the effects of poison and also due to liquor. Therefore, the chapter for the treatment of ''madatyaya'' or drunkenness has been placed after the chapter on poison. Similarly, the ''moha'' occurs due to increased ''tama'', which is associated with the quality of ''kapha''. Therefore, the line of treatment for increased ''tama'' is equally essential in the ''visha chikitsa'' and ''madatyaya''.

Alcohol is classed under sedative hypnotic drugs, leading to depression of Central Nervous System (CNS). ''Madya'', by its etymology, means the intoxicating drink, gladdening, vinous, spirited drink, liquor, ale, wine or alcoholic beverage. Each of these words has specific meaning in particular context. Sometimes, only alcohol is the word used to represent the ''madya'', but it is the chemical name and therefore may not always reflect the drinks made up of various ingredients including alcohol. Alcoholic beverage is the term which is quite inclusive for almost all types of ''madya'', which are further differentiated as soft and hard or according to the concentration and type of the beverage. Generally, alcoholic beverage contains 3% to 40% alcohol in it. The alcoholic beverages which are usually distilled are called as spirit or liquor. In todays context, beer, wine, cider are not the distilled alcoholic beverages while the rest whisky, rum, brandy, vodka,tequila are all distilled alcoholic beverages.

Alcohol is classed under sedative hypnotic drugs, leading to depression of Central Nervous System (CNS). ''Madya'', by its etymology, means the intoxicating drink, gladdening, vinous, spirited drink, liquor, ale, wine or alcoholic beverage. Each of these words has specific meaning in particular context. Sometimes, only alcohol is the word used to represent the ''madya'', but it is the chemical name and therefore may not always reflect the drinks made up of various ingredients including alcohol. Alcoholic beverage is the term which is quite inclusive for almost all types of ''madya'', which are further differentiated as soft and hard or according to the concentration and type of the beverage. Generally, alcoholic beverage contains 3% to 40% alcohol in it. The alcoholic beverages which are usually distilled are called as spirit or liquor. In today's context, beer, wine, cider are not the distilled alcoholic beverages while the rest whisky, rum, brandy, vodka,tequila are all distilled alcoholic beverages.

Liquor is the word derived from liquorice, which is sweet in nature and most of the traditional alcoholic beverages described in this chapter are predominantly sweet, therefore the word LIQUOR has been used for ''madya'' in this chapter; which does not essentially mean distilled drinks only in the present context. Perhaps, distilled alcoholic beverages were hardly common in use in ancient days, though the people of that era knew the distillation methods quite well; which was practiced in manufacturing of drugs.

Liquor is the word derived from liquorice, which is sweet in nature and most of the traditional alcoholic beverages described in this chapter are predominantly sweet, therefore the word LIQUOR has been used for ''madya'' in this chapter; which does not essentially mean distilled drinks only in the present context. Perhaps, distilled alcoholic beverages were hardly common in use in ancient days, though the people of that era knew the distillation methods quite well; which was practiced in manufacturing of drugs.

Liquor, certainly has advantages but these advantages can be experienced with limited quantity consumption only. It is the source of food energy, mainly due to its carbohydrate content. Consumption of alcoholic beverage potentiates the insulin reaction to glucose in humans.ref.??? It prevents carbohydrate and fat oxidation by converting carbohydrates consumed by an individual to fats. Liquor has its role on digestion depending upon its use before or after meal consumption.

Liquor, certainly has advantages but these advantages can be experienced with limited quantity consumption only. It is the source of food energy, mainly due to its carbohydrate content. Consumption of alcoholic beverage potentiates the insulin reaction to glucose in humans.[[Needs citation]] It prevents carbohydrate and fat oxidation by converting carbohydrates consumed by an individual to fats. Liquor has its role on digestion depending upon its use before or after meal consumption.

This chapter emphasizes on quantity of liquor and type of liquor which is suitable for the ''prakriti'' (body type) of the individual. The properties of liquor vary with respect to the type of manufacturing process. At lower doses it acts as stimulant, causing euphoria and talkativeness; while with high doses it leads to drowsiness and ultimately unconsciousness. Upon consumption it gets absorbed rapidly by stomach and small intestine 20% and 80% respectively; to feel the effect within 5 to 10 minutes and peak effect by 90 minutes. The feeling of effect usually depends upon the quantity and the food taken before, during, and / or after consumption of the liquor. Presently, the effect is correlated to the Blood Alcohol Levels (BAC) of an individual. The BAC depends upon various factors which are: capacity of liver to metabolize the liquor, food interaction, concentration of the alcoholic beverage, duration of consumption, body type of the consumer-lean or obese, age, gender, ethnicity, and frequency of consumption. All these factors have been discussed methodically and at length in this chapter.

This chapter emphasizes on quantity of liquor and type of liquor which is suitable for the ''prakriti'' (body type) of the individual. The properties of liquor vary with respect to the type of manufacturing process. At lower doses it acts as stimulant, causing euphoria and talkativeness; while with high doses it leads to drowsiness and ultimately unconsciousness. Upon consumption it gets absorbed rapidly by stomach and small intestine 20% and 80% respectively; to feel the effect within 5 to 10 minutes and peak effect by 90 minutes. The feeling of effect usually depends upon the quantity and the food taken before, during, and / or after consumption of the liquor. Presently, the effect is correlated to the Blood Alcohol Levels (BAC) of an individual. The BAC depends upon various factors which are: capacity of liver to metabolize the liquor, food interaction, concentration of the alcoholic beverage, duration of consumption, body type of the consumer-lean or obese, age, gender, ethnicity, and frequency of consumption. All these factors have been discussed methodically and at length in this chapter.