Changes

*Consumption of fermented beverages like sura (wine), sauvira (sour gruel), tushodaka (types of vinegar or fermented water of chaff of grain or corn or rice), maireya (a type of intoxicating drink), medaka (spirituous liquor used for distillation), madhulaka (arak distilled from the blossoms of the honey tree or any intoxicating drink [Madhuca longifolia -Bot.]), shukta (any sour liquor or gruel), sour preparations of kuvala (Zizyphus mauritiana Lam.) and badara (Zizyphus mauritiana Lam.) (both are types of jujube)

*Consumption of fermented beverages like sura (wine), sauvira (sour gruel), tushodaka (types of vinegar or fermented water of chaff of grain or corn or rice), maireya (a type of intoxicating drink), medaka (spirituous liquor used for distillation), madhulaka (arak distilled from the blossoms of the honey tree or any intoxicating drink [Madhuca longifolia -Bot.]), shukta (any sour liquor or gruel), sour preparations of kuvala (Zizyphus mauritiana Lam.) and badara (Zizyphus mauritiana Lam.) (both are types of jujube)

*Preparations of (rice) flour in excess after meals

*Preparations of (rice) flour in excess after meals

*Excessive quantities of pishtanna (triturated grains)

*Excessive quantities of pishtanna (cake or pastries or food prepared from fine flour)

*Unboiled milk in excessive quantity or frequently, especially after exposure to intense heat, or when recovering from a heat-stroke

*Frequent and/or excess consumption of raw milk, especially after being afflicted by intense heat, or when recovering from a heat-stroke

*Rohini (vegetable) along with milk

*Eating Rohini vegetable (Myrica nagi THUNB.) with milk

*Kanakapota (a type of pigeon) cooked with mustard oil and alkali

*Meat of 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.

*Consumption of milk with sour beverages, or food cooked with horse gram (kulattha), oil cake (pinyaka), fruits of jambu (Syzygium cumini (L.) Skeels) and lakucha (Artocarpus lakoocha Roxb.) after being afflicted with 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 dosha]] is vitiated and the quantity of blood in his body exceeds its normal limits. Along with the increased quantity of vitiated blood in the system, vitiated [[pitta dosha]] gets into the circulation. It reaches the channels of tranformation of blood (raktavaha srotas) originating from organs like liver and spleen. Due to excess discharge or fluidity (abhishyandi) and heaviness (guru), the congestion in the channels occur. This leads to morbidity in [[rakta dhatu]]. [4]

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== Vidhi Vimarsha (Applied Inferences) ==

== Vidhi Vimarsha (Applied Inferences) ==

What is ''rakta''’s relationship with blood?  ''Rakta'' is a ''dhatu'', or a flowing tissue that is responsible for the sustenance of life. Unlike what has been written in various commentaries or texts on ''rakta'', blood is not the same as ''raktadhatu''. Blood contains formed elements (RBC, WBC, platelets) which are products of ''sarakta meda'', the integral component of ''majjadhatu''. It has ''plasma'' containing minerals, vitamins, procoagulant and anticoagulant factors, enzymes, hormones, neurotransmitters, nutrients, etc., which are mostly assigned to ''rasadhatu''. Blood also contains fats, cholesterol, free fatty acids etc., which are products of ''medadhatu''. It contains blood proteins such as actin, myosin, myoglobin, etc. which are integral components of ''mamsadhatu''. It also contains metabolic wastes such as urea and lactic acid etc., which are ''mala''. Therefore, ''raktadhatu'' is a component of blood, using it as part of its material structure for its functions.  

What is ''rakta''’s relationship with blood?  ''Rakta'' is a ''dhatu'', or a flowing tissue that is responsible for the sustenance of life. Unlike what has been written in various commentaries or texts on ''rakta'', blood is not the same as ''rakta dhatu''. Blood contains formed elements (RBC, WBC, platelets) which are products of ''sarakta meda'', the integral component of ''majjadhatu''. It has ''plasma'' containing minerals, vitamins, procoagulant and anticoagulant factors, enzymes, hormones, neurotransmitters, nutrients, etc., which are mostly assigned to ''rasadhatu''. Blood also contains fats, cholesterol, free fatty acids etc., which are products of ''medadhatu''. It contains blood proteins such as actin, myosin, myoglobin, etc. which are integral components of ''mamsadhatu''. It also contains metabolic wastes such as urea and lactic acid etc., which are ''mala''. Therefore, ''raktadhatu'' is a component of blood, using it as part of its material structure for its functions.  

Blood is a balanced fluid that will not cause disease on its own, since its job is to give life. ''Rakta'' is a ''dhatu'' with the functions of ''jeevana'', carriage, transformation, and the role of traveling through the arterial system, providing building blocks for creation and sustenance of the organs in the ''koshtha''. Indeed, it was ''rakta'' that helped create them in the embryonic state. Prolonged consumption of ''pitta'' provoking diet and lifestyle vitiate ''rakta''/blood. When the ''rakta''/blood is vitiated, then it becomes an incompatible substance to the body. The body tries to clear it by expelling it in the form of bleeding.  

Blood is a balanced fluid that will not cause disease on its own, since its job is to give life. ''Rakta'' is a ''dhatu'' with the functions of ''jeevana'', carriage, transformation, and the role of traveling through the arterial system, providing building blocks for creation and sustenance of the organs in the ''koshtha''. Indeed, it was ''rakta'' that helped create them in the embryonic state. Prolonged consumption of ''pitta'' provoking diet and lifestyle vitiate ''rakta''/blood. When the ''rakta''/blood is vitiated, then it becomes an incompatible substance to the body. The body tries to clear it by expelling it in the form of bleeding.