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Line 72:
Line 72: − • grains such as yavaka, uddalaka, and koradusha, in excess quantities, along with other food items that are ushna (hot in potency) and tikṣhṇa ( sharply acting) such as legumes of niṣhpaava, black gram, horse gram and alkali, or with curd, whey, buttermilk, sour buttermilk or sour gruel+ − • meat of pig, buffalo, sheep, fish and cow, + − • vegetables of oil cake, pindalu (a tuber) and dried potherbs+ − • upadamsha (chutney or salad) of radish, mustard, garlic, karanja, shigru, madhu shigru, kharabusa, bhustruna, sumukha, surasa, kutheraka, gandira, kalamala, parnasa, kshavaka and phanijzaka + − • drink of sura (wine), sauvira, tushodaka (types of vinegar), maireya, medaka, madhulaka (fermented beverages), shukta (sour beverage), sour preparations of kuvala and badara (types of jujube) + − • preparations of (rice) flour in excess after meals+ − • excessive quantities of pishṭanna (triturated grains)+ − • unboiled milk in excessive quantity or frequently, especially after exposure to intense heat, or when recovering from a heat-stroke+ − • rohini (vegetable) along with milk + − • kanakapota (a type of pigeon) cooked with mustard oil and alkali+ − • milk along with sour beverages cooked with horse gram, oil cake, fruits or jambu and lakucha, when taken after exposure to intense heat. + − + + + − + − +
→Etiopathogenesis
When a person consumes a diet or food consisting mostly of:
When a person consumes a diet or food consisting mostly of:
*Grains such as ''yavaka, uddalaka,'' and ''koradusha'', in excess quantities, along with other food items that are ''ushna'' (hot in potency) and ''tikshna'' ( sharply acting) such as legumes of ''nishpaava'', black gram, horse gram and alkali, or with curd, whey, buttermilk, sour buttermilk or sour gruel
*Meat of pig, buffalo, sheep, fish and cow,
*Vegetables of oil cake, ''pindalu'' (a tuber) and dried potherbs
*''Upadamsha'' (chutney or salad) of radish, mustard, garlic, ''karanja, shigru, madhu shigru, kharabusa, bhustruna, sumukha, surasa, kutheraka, gandira, kalamala, parnasa, kshavaka'' and ''phanijzaka''
*Drink of ''sura'' (wine), ''sauvira, tushodaka'' (types of vinegar), ''maireya, medaka, madhulaka'' (fermented beverages), ''shukta'' (sour beverage), sour preparations of ''kuvala'' and ''badara'' (types of jujube)
*Preparations of (rice) flour in excess after meals
*Excessive quantities of ''pishtanna'' (triturated grains)
*Unboiled milk in excessive quantity or frequently, especially after exposure to intense heat, or when recovering from a heat-stroke
*''Rohini'' (vegetable) along with milk
*''Kanakapota'' (a type of pigeon) cooked with mustard oil and alkali
*Milk along with sour beverages cooked with horse gram, oil cake, fruits or ''jambu'' and ''lakucha'', when taken after exposure to intense heat.
With such food articles, a person’s pitta gets vitiated and the quantity of blood in his body exceeds its normal quantity. Along with the increased quantity of vitiated blood in the system, vitiated pitta gets into the circulation and reaches raktavaha srotas and its organs like liver and spleen. Due to abhishyandi and guru qualities of rakta, obstructions in the channels occur leading to morbidity in rakta. [4]
With such food articles, a person’s ''pitta'' gets vitiated and the quantity of blood in his body exceeds its normal quantity. Along with the increased quantity of vitiated blood in the system, vitiated ''pitta'' gets into the circulation and reaches ''raktavaha srotas'' and its organs like liver and spleen. Due to ''abhishyandi'' and guru qualities of ''rakta'', obstructions in the channels occur leading to morbidity in ''rakta''. [4]
संसर्गाल्लोहितप्रदूषणाल्लोहितगन्धवर्णानुविधानाच्च पित्तं लोहितपित्तमित्याचक्षते||५||
संसर्गाल्लोहितप्रदूषणाल्लोहितगन्धवर्णानुविधानाच्च पित्तं लोहितपित्तमित्याचक्षते||५||
saṁsargāllōhitapradūṣaṇāllōhitagandhavarṇānuvidhānācca [12] pittaṁ lōhitapittamityācakṣatē||5||
saṁsargāllōhitapradūṣaṇāllōhitagandhavarṇānuvidhānācca [12] pittaṁ lōhitapittamityācakṣatē||5||
saMsargAllohitapradUShaNAllohitagandhavarNAnuvidhAnAcca [12] pittaM lohitapittamityAcakShate||5||
saMsargAllohitapradUShaNAllohitagandhavarNAnuvidhAnAcca [12] pittaM lohitapittamityAcakShate||5||
''
Pitta gets the name lohitapitta because after mixing with blood it acquires the color and smell of blood. (5)
Pitta'' gets the name ''lohitapitta'' because after mixing with blood it acquires the color and smell of blood. (5)
==== Prodromal symptoms ====
==== Prodromal symptoms ====