Changes

Water boiled with ''hribera, bala, prishniparni, kantakari,'' or boiled and cooled water with these herbs with dry ginger shall be given in thirsty due to ''kaphaja madatyaya''.  

Water boiled with ''hribera, bala, prishniparni, kantakari,'' or boiled and cooled water with these herbs with dry ginger shall be given in thirsty due to ''kaphaja madatyaya''.  

Water boiled with ''duralabha , musta'' or musta, parpata or only musta which metabolizes the toxins; shall only be used for drinking in all types of alcoholism. This is harmless and pacifies thirst and fever.

Water boiled with ''duralabha , musta'' or ''musta, parpata'' or only ''musta'' which metabolizes the toxins; shall only be used for drinking in all types of alcoholism. This is harmless and pacifies thirst and fever.

Liquor made up of sharkara or honey or old arishta or sidhu mixed with the honey shall be administered in nirama phase on desired time.

 

Food prepared of barley or wheat added with arid parched grain flour, yavani and dry ginger with soup of arid vegetable or with horse gram, well dried radish; the soup being clear and less in quantity, agile, spiced, sour with less ghee shall be given.

Liquor made up of ''sharkara'' or honey or old [[arishta]] or ''sidhu'' mixed with the honey shall be administered in ''nirama'' phase on desired time.

Sour soup of patola, soup of amalaka added with several pungent shall be given with barley food. In the same way, soured soup of trikatu or soup mixed with amlavetasa, arid meat, soup of goat or soured meat soup of jangala animals shall be given. Meat roasted in a plate or in an earthen plate without adding any liquid and added with pungent, sour, and salt shall be consumed along with madhu (a type of liquor).

 

Meat roasted while adding ample of black pepper, matulunga juice, other pungents in ample quantity, yavani & dry ginger and souring with pomegranate shall be consumed with hot pupa and plenty of fresh ginger pieces according to the agni on proper time followed by drinking discoursed liquor in kaphaja madatyaya.

Food prepared of barley or wheat added with arid parched grain flour, ''yavani'' and dry ginger with soup of arid vegetable or with horse gram, well dried radish; the soup being clear and less in quantity, agile, spiced, sour with less ghee shall be given.

Sauvarchala, jeeraka, vrukshamla, amlavetasa each one part, twak, ela, marich each half part and sugar one part; all together powdered to formulate ashtanga lavana is an excellent appetizer and cleanser for strotas; shall be administered in kaphaja madatyaya.

 

This formulation made into liquid by addition of sweet and sour juices in optimum quantity shall be advised as adjuvant to the preparation of wheat and barley as well as meat to make more palatable.

Sour soup of ''patola,'' soup of ''amalaka'' added with several pungent shall be given with barley food. In the same way, soured soup of ''trikatu'' or soup mixed with ''amlavetasa,'' arid meat, soup of goat or soured meat soup of ''jangala'' animals shall be given. Meat roasted in a plate or in an earthen plate without adding any liquid and added with pungent, sour, and salt shall be consumed along with ''madhu'' (a type of liquor).

The whitish seedless grapes added with trikatu  shall be pounded with the juice of matulunga or pomegranate and added with sauvarchala, ela, maricha, jeeraka, twak, & yavani with honey, made into raga which is the best for relishing & appetite.

 

Similar preparation is recommended for raga of karavi prepared by adding vinegar and (matysyandika) solidified juice of sugarcane, which is appetizer & digestive.

Meat roasted while adding ample of black pepper, ''matulunga'' juice, other pungents in ample quantity, ''yavani'' and dry ginger and souring with pomegranate shall be consumed with hot pupa and plenty of fresh ginger pieces according to the ''agni'' on proper time followed by drinking discoursed liquor in ''kaphaja madatyaya''.

Ragas can be prepared individually by the pulp of amalaka (Indian Gooseberry), adding dhanyaka (coriander seeds), sauvarchala, jeeraka, karavi and marich (Black pepper) along with jaggery and madhu(honey); so that it becomes clear, sour, & sweet; which makes food palatable & easy to digest.

 

Madatyaya predominant in kapha gets pacified early by the use of arid, hot food & drinks, hot water bath, physical exercise, agile things, awakening till latenight, anointing, scrubbing of the body which improves prana (vitality) & complexion.

''Sauvarchala, jeeraka, vrikshamla, amlavetasa'' each one part, ''twak, ela, maricha'' each half part and sugar one part; all together powdered to formulate ''ashtanga lavana'' is an excellent appetizer and cleanser for ''strotas''; shall be administered in ''kaphaja madatyaya''.

Kaphaja madatyaya gets quickly pacified with use of heavy & even light weight garments, with samvahana (deep massage) created contraction (and relaxation) with warmth, pleasurable to the body by well trained female masseur. (164-188)

 

This formulation made into liquid by addition of sweet and sour juices in optimum quantity shall be advised as ''adjuvant'' to the preparation of wheat and barley as well as meat to make more palatable.

 

The whitish seedless grapes added with ''trikatu'' shall be pounded with the juice of ''matulunga'' or pomegranate and added with ''sauvarchala, ela, maricha, jeeraka, twak,'' and ''yavani'' with honey, made into ''raga'' which is the best for relishing and appetite.

 

Similar preparation is recommended for ''raga'' of ''karavi'' prepared by adding vinegar and (''matysyandika'') solidified juice of sugarcane, which is appetizer and digestive.

 

''Ragas'' can be prepared individually by the pulp of ''amalaka'' (Indian Gooseberry), adding ''dhanyaka'' (coriander seeds), ''sauvarchala, jeeraka, karavi'' and ''maricha'' (Black pepper) along with jaggery and ''madhu''(honey); so that it becomes clear, sour and sweet; which makes food palatable and easy to digest.

 

''Madatyaya'' predominant in ''kapha'' gets pacified early by the use of arid, hot food and drinks, hot water bath, physical exercise, agile things, awakening till late night, anointing, scrubbing of the body which improves ''prana'' (vitality) and complexion.

 

''Kaphaja madatyaya'' gets quickly pacified with use of heavy and even light weight garments, with ''samvahana'' (deep massage) created contraction (and relaxation) with warmth, pleasurable to the body by well trained female masseur. [164-188]

 

यदिदं कर्म निर्दिष्टं पृथग्दोषबलं प्रति |  

यदिदं कर्म निर्दिष्टं पृथग्दोषबलं प्रति |  

सन्निपाते दशविधे तद्विकल्प्यं भिषग्विदा ||१८९||  

सन्निपाते दशविधे तद्विकल्प्यं भिषग्विदा ||१८९||