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Annapanavidhi Adhyaya (view source)

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→‎Sanskrit text, Transliteration and English Translation

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अथातोऽन्नपानविधिमध्यायंव्याख्यास्यामः॥१॥

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~~इतिहस्माहभगवानात्रेयः॥२॥~~

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इति ह स्माह भगवानात्रेयः॥२॥

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</div></div>

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

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Now we shall expound the chapter "Annapanavidhi"(Classification and Regimen of food and beverages). Thus said Lord Atreya. [1-2]

=== Effect of wholesome food ===

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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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</div>

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

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

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</div>

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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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</div>

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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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</div></div>

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~~The qualities~~ of green gram (Vigna radiata Linn. Wilczec):

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=====Qualities of green gram (Vigna radiata Linn. Wilczec)=====

Now begins the section on pulses (di-cotyledons). Green-gram (''mudga'') is considered the best of pulses. It is astringent and sweet in taste, dry, cold in potency, pungent (after digestion), and light. It alleviates the vitiated ''kapha'' and ''pitta''. [23]

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The qualities of black gram (Vigna mungo Linn. Hepper syn. Phaseolus mungo): Black gram is an excellent aphrodisiac, effective in treating ''vata'', unctuous, hot, sweet, heavy (to digest) and strength promoting. It also increases fecal volume. [24]

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~~The qualities~~ of the black eye-pea (Vigna unguiculata Linn. Walp):

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===== Qualities of the black eye-pea (Vigna unguiculata Linn. Walp)=====

Black eye-pea is a relishing variant of dicotyledon that has laxative and alleviating properties against disorders of ''kapha shukra'' and acid-dyspepsia. It is sweet in taste like black gram, ''vata''-stimulant, dry, (works as an) astringent, cleaning (action) and is heavy to digest. [25]

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~~The qualities~~ of the horse-gram (Dolichos biflorus Linn.): Horse-gram (Dolichos biflorus Linn.) is hot, astringent in taste, acidic (on digestion) and alleviates disorders of ''kapha shukra'' and ''vata''. It is beneficial in cough, hiccup, dyspepsia and piles. [26]

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=====Qualities of the horse-gram (Dolichos biflorus Linn.)=====

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~~The qualities~~ of the moth-gram (Vigna aconitifolia (Jacq.) Marechal):

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Horse-gram (Dolichos biflorus Linn.) is hot, astringent in taste, acidic (on digestion) and alleviates disorders of ''kapha shukra'' and ''vata''. It is beneficial in cough, hiccup, dyspepsia and piles. [26]

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=====Qualities of the moth-gram (Vigna aconitifolia (Jacq.) Marechal)=====

The moth-gram (Vigna aconitifolia (Jacq.)) is sweet in taste and on digestion, astringent in action, with dry property and cold in potency. It is recommended in ''raktapitta'', in fevers and in similar conditions. [27]

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General qualities of chickpea, lentil, vetchling and common pea:

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=====General qualities of chickpea, lentil, vetchling and common pea=====

Chick-pea (Cicer arietinum Linn), lentils (Lens culinaris Medic.), vetchling (Lathyrus sativus Linn.), and common pea (Pisum sativum sub sp. sativum, Co. ver speciosum Dierb. Alef) are light, cold in potency, sweet, astringent in taste and strongly dehydrating. [28]

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They are recommended in ''pitta'' and ''kapha'' conditions and in preparation of nourishing soups and ointments. Amongst these two, the lentil is an astringent in action while the vetchling excessively stimulate ''vata''. [29]

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Qualities of ''tila'' (Sesamum indicum Linn):

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=====Qualities of ''tila'' (Sesamum indicum Linn)=====

''Tila'' (Sesamum indicum Linn) is unctuous, hot, sweet, bitter and astringent. It is conducive to the growth of skin and hair, boosts strength and is effective in treating ''vata'' while causing ''kapha'' and ''pitta''. [30]

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Qualities of the legumes:

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=====Qualities of the legumes=====

All varieties of legumes are sweet, cold in potency, heavy, destructive of strength and dehydrating. They should be taken only by strong persons and in conjunction with unctuous article. [31]

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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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</div>

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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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</div>

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=== Class of green herbs ===

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

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</div>

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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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</div>

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~~'''~~Qualities of curd~~:'''~~

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=====Qualities of curd=====

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Immature or partly formed curd aggravates all the three ''doshas'' and mature curd is effective in treating ''vata''. The cream of curds is seminiferous and the whey is considered effective in treating ''kapha'' and ''vata'' and cleaning the channels. [228]

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~~'''~~Benefits of butter-milk~~:'''~~

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=====Benefits of butter-milk=====

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Butter milk should be administered in cases of edema, piles, assimilation-disorders, suppression of urine, abdominal diseases, anorexia and complications arising from oleation therapy, anemia, and gara poisoning. [229]

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~~'''~~Benefits of butter~~:'''~~

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=====Benefits of butter=====

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Fresh-made butter is considered an astringent, appetizer, and effective in treating assimilation-disorders, piles, trauma and anorexia. [230]

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~~'''~~Benefits of ghee~~:'''~~

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=====Benefits of ghee=====

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Ghee helps enhance memory, intelligence, ''agni'' (digestion and metabolism), ''shukra'' (semen), ''oja'' (vital essence), ''kapha'' and fat. It is considered effective in treating ''vata, pitta,'' toxic conditions, insanity, consumption, inauspiciousness and fever. It is considered the most unctuous of edible substances, cold in potency, ‘sweet’ (in taste as well as after digestion) and when prepared according to proper pharmaceutical methods, its potency is increased thousandfold and is efficacious in a thousand ways. Preserved ghee is effective in treating intoxication, epilepsy, fainting, consumption, insanity, toxic conditions, fever and pain in the vagina, ear and head. The ghee made of milks of goat, sheep and buffalo are considered to have qualities of the milks of the respective animals they are made of. [231-233]</div>

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~~'''~~Qualities of various milk products~~:'''~~

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=====Qualities of various milk products=====

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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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</div>

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

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

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The honey-sugar is dry, is effective in treating vomiting and diarrhea and depletive. All sugars are beneficial in thirst, raktapitta and burning sensation. [242]</div>

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~~'''~~Qualities of honey~~:'''~~

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=====Qualities of honey=====

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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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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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=== Anupana (beverages after food) ====

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==== General guidelines for 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>

Agnivesha

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