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| ===Causes of vitiation=== | | ===Causes of vitiation=== |
| The formation of blood is affected by following factors: | | The formation of blood is affected by following factors: |
− | Dietary causes: | + | |
− | • Habitual intake of spoiled or unsuitable food and/or liquids
| + | '''Dietary causes''': |
− | • overeating
| + | |
− | • acidic or pungent liquor and other similar drinks
| + | *Habitual intake of spoiled or unsuitable food and/or liquids |
− | • too much salty, alkaline substances
| + | |
− | • sour and pungent food
| + | *overeating |
− | • kulatha (Dolichosbiflorus Linn.)
| + | |
− | • masha (Phaseolus mungo Linn.)
| + | *acidic or pungent liquor and other similar drinks |
− | • nishpava (Dolichos lablab Linn.)
| + | |
− | • tilataila (Sesamum indicum Linn. oils)
| + | *too much salty, alkaline substances |
− | • pindalu (Randiauliginosa DC.)
| + | |
− | • radish and all green (leafy) vegetables
| + | *sour and pungent food |
− | • meat of aquatic and marshy animals, burrowing animals and those that snatch birds
| + | |
− | • excessive intake of curd
| + | *kulatha (Dolichosbiflorus Linn.) |
− | • sour whey (curd-water), vinegars and other sour fermented liquids
| + | |
− | • consuming decomposed, putrid food with opposite properties
| + | *masha (Phaseolus mungo Linn.) |
− | • indigestion
| + | |
− | • taking meal during indigestion
| + | *nishpava (Dolichos lablab Linn.) |
− | Lifestyle factors: | + | |
− | • excessive sleeping during the day especially after taking liquids, unctuous and heavy food
| + | *tila taila (Sesamum indicum Linn. oils) |
− | • excessive anger
| + | |
− | • excessive exposure to the sun and the wind
| + | *pindalu (Randiauliginosa DC.) |
− | • suppression of the natural urges like vomiting
| + | |
− | • avoidance of blood-letting in prescribed time (autumn)
| + | *radish and all green (leafy) vegetables |
− | • too much exertion
| + | |
− | • injury
| + | *meat of aquatic and marshy animals, burrowing animals and those that snatch birds |
− | • heat
| + | |
− | Environmental factors: | + | *excessive intake of curd |
− | Due to natural conditions in autumn season. [Cha. Sa. Sutra Sthana 24/5-10] | + | |
− | The channels of transportation and transformation of blood (raktavahasrotas) is affected due to following causes: | + | *sour whey (curd-water), vinegars and other sour fermented liquids |
− | Excess consumption of pungent and spicy food and drinks that cause burning sensation, unctuous, hot and liquid food,exposure tosun-heat or fire. [Cha. Sa. Vimana Sthana 5/14]. | + | |
| + | *consuming decomposed, putrid food with opposite properties |
| + | |
| + | *indigestion |
| + | |
| + | *taking meal during indigestion |
| + | |
| + | '''Lifestyle factors:''' |
| + | |
| + | *excessive sleeping during the day especially after taking liquids, unctuous and heavy food |
| + | |
| + | *excessive anger |
| + | |
| + | *excessive exposure to the sun and the wind |
| + | |
| + | *suppression of the natural urges like vomiting |
| + | |
| + | *avoidance of blood-letting in prescribed time (autumn) |
| + | |
| + | *too much exertion |
| + | |
| + | *injury |
| + | |
| + | *heat |
| + | |
| + | '''Environmental factors:''' |
| + | |
| + | Due to natural conditions in autumn season. [Cha. Sa. [[Sutra Sthana]] 24/5-10] |
| + | |
| + | The channels of transportation and transformation of blood (raktavahasrotas) is affected due to the following causes: |
| + | |
| + | Excess consumption of pungent and spicy food and drinks that cause burning sensation, unctuous, hot and liquid food, exposure to sun-heat, or fire. [Cha. Sa. [[Vimana Sthana]] 5/14]. |
| + | |
| ===Abnormal states=== | | ===Abnormal states=== |
| The physician should diagnose the quantitative and qualitative imbalance of raktaby observing various features manifested due to decrease(kshaya) and increase(vridhi). | | The physician should diagnose the quantitative and qualitative imbalance of raktaby observing various features manifested due to decrease(kshaya) and increase(vridhi). |