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Annapanavidhi Adhyaya (view source)

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|title=Annapanavidhi Adhyaya

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|keywords=Annapana, dietetics, classification of dietary articles, anupana, beverages, cereals, corns, vegetables, fruits, green herbs, sugar and sugar products, wines, meat, milk and milk products, water, cooked food

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|keywords=Annapana, dietetics, classification of dietary articles, anupana, beverages, cereals, corns, vegetables, fruits, green herbs, sugar and sugar products, wines, meat, milk and milk products, water, cooked food, Ayurveda, charak Samhita

|description=Sutra Sthana Chapter 27. Classification and Regimen of food and beverages

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=== Introduction ===

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== Introduction ==

Food is the most important source to achieve health and disease according to [[Ayurveda]], and is even considered as a source of life as well as diseases. Wholesome diet is considered not just to be nourishing, but also to be therapeutic. It has also been given importance in other vedic texts. For instance, Maharshi Kashyapa considered food as ''mahabheshaja'' (great medicine) (Ka.S.Khil-4/5-6). However, there are some differences between ''ahara'' (food) and ''bheshaja'' (medicine) - the former is ''rasa pradhana'' (taste-centric) while the latter is ''veerya pradhana'' (potency centric).

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===Sanskrit text, Transliteration and English Translation===

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==Sanskrit text, Transliteration and English Translation==

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~~We shall now~~ expound the chapter entitled ~~“Diet and Dietetics~~.”

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Now I will expound the chapter entitled Annapanavidhi. Thus said Lord Atreya. [1-2]

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~~Thus said Lord Atreya. [1-2]~~

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=== Effect of wholesome food ===

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==== Effect of wholesome food ====

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==== Natural qualities ====

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=== Natural qualities ===

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==== Classification of food articles ====

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=== Classification of food articles ===

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Corn, pulse, meat, vegetable, fruits, greens, wines, water, milk and its products, sugarcane and its products: these ten and two more, cooked food and adjuvant of foods. Of these, we shall now explain the taste, potency, post-digestive qualities and specific properties. [6-7]

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==== Class of corns ====

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=== Class of corns ===

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==== The qualities of ''shashtika'' and ''vrihi'' ====

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=== The qualities of ''shashtika'' and ''vrihi'' ===

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==== The qualities of ''koradusha, shyamaka'' and other grains ====

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=== The qualities of ''koradusha, shyamaka'' and other grains ===

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==== The qualities of barley and bamboo ====

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=== The qualities of barley and bamboo ===

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The bamboo is considered to be dry, astringent (''kashaya anurasa''), sweet, and is effective in treating ''kapha'' and ''pitta''. It removes fat, worms and poison and is strengthening. [19-20]

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==== The properties of wheat ====

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=== The properties of wheat ===

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''Nandimukhi'' (crowfoot grass) and ''madhuli'' (Eleusine coracana Gaerin) corn are sweet, unctuous and cold in potency. Thus, ends the first section on monocotyledons. [22]

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==== The class of pulses(di-cotyledons) ====

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=== The class of pulses(di-cotyledons) ===

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Thus, the second group of pulses i.e. dicotyledons, expounded by the learned sage.

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==== Class of ''mamsa'' (meat) ====

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=== Class of ''mamsa'' (meat) ===

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====Qualities of meat of goat and sheep ====

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===Qualities of meat of goat and sheep ===

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This concludes the third category of edible meat.

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==== Class of vegetables ====

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=== Class of vegetables ===

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Ingesting the ''sarpa'' mushroom is forbidden. The other varieties of edible mushrooms are cold in potency, cause rhinitis, and are sweet and heavy. Thus, ends the fourth section on vegetables including leaves, bulb and fruits [123-124]</div>

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==== Class of fruits ====

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=== Class of fruits ===

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==== Class of green herbs ====

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=== Class of green herbs ===

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==== Class of wines and alcoholic preparations ====

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=== Class of wines and alcoholic preparations ===

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Fresh wine is generally heavy and aggravates the ''doshas'', while old wine clears the body channels and, digestive-stimulant. Wine is exhilarating, pleasant, strengthening and relieves fear, grief and fatigue. It gives courage, virility, mental exaltation, satisfaction, plumpness and vitality. If it is taken by virtuous men in proper manner, it acts like nectar. Thus, the seventh section concerning wines has been described. [193-195]</div>

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==== Class of water ====

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=== Class of water ===

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Thus, the eighth section, pertaining to water, has been laid down.

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==== Class of milk and its varieties ====

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=== Class of milk and its varieties ===

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Thus, has been described the ninth section on cow’s milk and its product.

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====Class of sugarcane and its products:====

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===Class of sugarcane and its products:===

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===== Qualities of treacle (''gud'', jaggery) =====

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==== Qualities of treacle (''gud'', jaggery) ====

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Thus ends this tenth section mainly dealing with sugar-cane products.

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====Class of cooked food preparations: ====

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===Class of cooked food preparations: ===

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Thus ends the eleventh section on cooked foods.

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====Class on food articles:====

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===Class on food articles:===

<poem>

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Thus ends the twelfth section on the articles used in cooked foods.

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==== General considerations in qualities ====

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=== General considerations in qualities ===

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If those given to constant exercise and indulgence in women and wine take meat juice daily, they will never fall ill or become weak. [315]

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==== Signs of bad quality (avoidable) vegetables, fruits and greens ====

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=== Signs of bad quality (avoidable) vegetables, fruits and greens ===

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The rules regarding greens are the same as vegetables, except in the mode of preparation. As regards wine, water and milk etc. these have been described in their respective actions. [318]

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==== Beverages after food ====

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=== Beverages after food ===

<poem>

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For those suffering from weak ''agni'' and insomnia as a result of torpor, grief, fear and fatigue and those accustomed to wine and meat, wine is prescribed as a post-prandial drink. [324]

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==== Benefits of ''anupana'' (vehicle) ====

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=== Benefits of ''anupana'' (vehicle) ===

<poem>

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Post prandial drink, properly administered, can satisfy a person immediately, digest the food effectively and give life and strength. [326]

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==== Contra-inidcations of drinking water after meals ====

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=== Contra-inidcations of drinking water after meals ===

<poem>

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Since there is no substance that may not be used as a medicine, the substances not spoken of here (''anukta dravya'') should be assessed with reference to their qualities observed by people native to the region where they can be found naturally. [330]

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==== Qualities of creatures according to their habitat and food ====

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=== Qualities of creatures according to their habitat and food ===

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==== Summary ====

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=== Summary ===

<poem>

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Thus, in the Section on General Principles in the treatise compiled by Agnivesha and revised by Charak, the twenty-seventh chapter entitled ‘The Regimen of food and beverages” stands completed.

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==~~=''~~Tattva Vimarsha~~'' /~~Fundamental Principles ===

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== Tattva Vimarsha(Fundamental Principles) ==

#Extrinsic characteristics, intrinsic qualities, modes of preparation, texture, and taste of a food article are important attributes for it to be suitable for human consumption

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#Qualities and effects of food are altered after processing, its vehicle and interaction with body.

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==~~=''~~Vidhi Vimarsha~~'' /~~ Applied Inferences ===

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== Vidhi Vimarsha (Applied Inferences) ==

For over 4000 years, the [[Charak Samhita]] and its predecessor, the Agnivesha Tantra have provided a wealth of knowledge on managing life, not just health and disease management. Sages and practitioners passed on this distilled knowledge by word-to-mouth for centuries. Over the course of this period, the environment around us has changed significantly – affecting us and the living beings around us. Habitats have changed rendering some creatures extinct or endangered, while others have adapted themselves or evolved. Further, social traditions have dictated changes to our dietary habits. However, the fundamental principles governing food, in general, remain the same, e.g., the role of ''agni'' (digestive fire), ''Prakriti'' (body constitution), ''rasa, guna, veerya, vipaka'' and ''prabhava'' (characteristics) of various foods. These fundamental principles can be applied today for healthy living. Newer articles of food like dhanya (paddy), shaka (vegetables), harita (greens), mamsa (meat), phala (fruits) and kritanna (cooked food or drinks) can be characterized and used by an experienced Ayurvedic physician. It is a herculean job to describe all the foods available all over the world and describe their ''rasa, guna, veerya, vipaka'' and ''prabhava'' (characteristics) but we have made a humble attempt to take the skeleton of the Chapter [[Annapanavidhi Adhyaya]] as it is and try to enter the newer articles as per Ayurvedic perspective.

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=== Annexure-I: The Herbs mentioned in this chapter with their English & Botanical name ===

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== Annexure-I: The Herbs mentioned in this chapter with their English & Botanical name ==

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