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→Omega-3 Fatty Acids
=== Omega-3 Fatty Acids ===
=== Omega-3 Fatty Acids ===
Fish oil is a rich source of omega–3 fatty acids. Omega-3-fatty acids help to thin the blood. Fish may therefore be a great food for people who are at risk of blood clots but too much consumption of omega-3 can be at risk of bleeding disorders. This fact was long back observed and reported in [https://en.wikipedia.org/wiki/[[Ayurveda]] [[Ayurveda]]] in [Cha.Sa.[[Nidana Sthana]] 2/4]
Fish oil is a rich source of omega–3 fatty acids. Omega-3-fatty acids help to thin the blood. Fish may therefore be a great food for people who are at risk of blood clots but too much consumption of omega-3 can be at risk of bleeding disorders. This fact was long back observed and reported in [[Ayurveda]] in [Cha.Sa.[[Nidana Sthana]] 2/4]
=== Alcohol ===
=== Alcohol ===
Charak describes a group of preparations containing alcohol under ''nidana'' [Cha.Sa.[[Nidana Sthana]] 2/4] (etiological factors): ''sura, sauvira,'' ''shukta, badaramala''. Ayurvedic classics warn against excessive use of alcohols in ''pitta''-vitiated patients, due to their heating and drying. In addition, biomedical research in 1986, suggests that subclinical vitamin K deficiency occurs in alcoholics, contributing to hypo-coagulability.
Charak describes a group of preparations containing alcohol under ''nidana'' (etiological factors) [Cha.Sa.[[Nidana Sthana]] 2/4] like sura, sauvira, shukta, badaramala. . Ayurvedic classics warn against excessive use of alcohols in ''pitta''-vitiated patients, due to their heating and drying effects. In addition, biomedical research in 1986, suggests that subclinical vitamin K deficiency occurs in alcoholics, contributing to hypo-coagulability.
In summary, it appears that all the foods listed, either due to inherent ''veerya'' (heat ''dosha'' transfer potential) or combinations that create difficulty to digest using the body’s own heat, will raise a level of heat in the body that aggravates ''pitta dosha'' and initiates the cascade of ''pittakopa'' that leads eventually, if un-intervened, to ''raktapitta''.
In summary, it appears that all the foods listed, either due to inherent ''veerya'' (heat ''dosha'' transfer potential) or combinations that create difficulty to digest using the body’s own heat, will raise a level of heat in the body that aggravates ''pitta dosha'' and initiates the cascade of ''pittakopa'' that leads eventually, if un-intervened, to ''raktapitta''.