Mriga Varga (deer etc.)

  • Harina (fawn)
  • Kuranga (type of deer),
  • Arksa (white-footed antelope)
  • Gokarna (Deer antelope),
  • Mrigamatrika (Red-colored hare-like deer),
  • Shasha (rabbit),
  • Shambara (deer with branched horns),
  • Charushka (gazelle)
  • Sarabha (eight footed animals)
  • These are different types of deer, antelope, and bucks. Some of them have horns, and some are Hornless, all of them are herbivorous in nature and live in dry regions especially in shrubby forests. They were being hunted mainly for food.

Viskira Varga (group of birds that attain their food through scratching)

  • Lava (bustard quail),
  • Vartika (bush quail),
  • Vartira (rain quail),
  • Raktavartma (red-eyed owl),
  • Kukkubha (wild cock),
  • Kapinjala (black partridge),
  • Upachakra (small greek pheasant),
  • Chakora (greek pheasant),
  • Kurubahava, Vartaka (button quail),
  • Vartika (bush quail),
  • Tittiri (grey partridge),
  • Krakara (black partridge),
  • Sikhi (peacock),
  • Tamracuda (domestic cock),
  • Bakara (small creane),
  • Gonarda (siberian crane), Girivartika (mountain quail),
  • Sharapada (a kind of sparrow),
  • Indrabha (hedge sparrow),
  • Varata (goose)
  • All these belong to the Viskira group (birds that scratch the ground with their legs and pick up their food.)
  • Pratuda (group of birds who eat while striking)
  • Jivanijivaka (greek partridge),
  • datyuha (gallinule),
  • bhrunagahwa (shrike),
  • suka (parakeet),
  • sarika (Mynah),
  • latva (wild sparrow),
  • kokila (cuckoo),
  • harita (grey pigeon),
  • kapota (wood pigeon),
  • Chataka (house sparrow) etc.
  • All these belong to the pratuda group (birds that peck the food and eat).

Bileshaya – a group of animal living in burrows –

  • Bheka (frog),
  • Godha (iguana lizard),
  • Ahi, (snake),
  • Swavid (hedgehog)
  • All these are bileshaya (living in burrows).

Prasaha Varga (animal or birds who take their food by snatching)

  • Go (cow),
  • Khara (ass, donkey),
  • Aswatara (mule),
  • Ustra (camel),
  • Ashwa (horse),
  • Dwipi (leopard),
  • Simha (lion),
  • Aruksha (dear),
  • Vanara (monkey),
  • Marjala (cat),
  • Musaka (rat, mice),
  • Vyaghra (tiger),
  • Vrka (jackal),
  • Babhru (large brown mongoose
  • Tarksu (hyena),
  • Lopaka (fox,
  • Jambuka (jackal),
  • Syena (hawk),
  • Casa (blue joy),
  • Vantada (dog),
  • Vayasa (crow),
  • Sasaghni (golden eagle ),
  • Bhasa (bread vulture ),
  • Kurara (osprey),
  • Grdhra (vulture),
  • Uluka (owl),
  • Kulingaka (sparrow hawk),
  • Dhumika (owlet),
  • Madhuha (honey buzzard),
  • All these and, other animals and birds belong to this group known as Prasaha (which catch their food by the teeth, tear it and eat.)

Mahamriga (big animals)

  • Varaha (boar),
  • Mahisa (buffalo),
  • Nyanku (dog deer),
  • Rohita (big deer),
  • Ruru (swamp deer),
  • Varana (elephant),
  • Srmara (Indian wild boar),
  • Chamara (yak),
  • Khadga (rhinoceros)
  • Gavaya (goyal ox)
  • All these belong to mahamriga Varga (animals of the huge body).

Apchara Varga (aquatic birds)

  • Hamsa (swan),
  • Sarasa (Indian crane),
  • Kadamba (grey legged goose),
  • Baka (heron),
  • Karandava (white-breasted goose),
  • Palva (pelican),
  • Balaka (crane),
  • Utkrosa (mattard),
  • Chakrahva (ruddy Sheldrake),
  • Madgu (small cormorant),
  • Krouncha (pound heron)
  • All these belong to Apcara Varga (aquatic birds).

Matsya Varga (group of fish)

  • Rohita (redfish),
  • Pathina (boal),
  • Kurma (tortoise),
  • Kumbhira (gavial, alligator),
  • Karkata (crab),
  • Ukti (pearl mussel),
  • Sankha (conch shell),
  • Urdu (otter),
  • Sambuka (common snail),
  • Safari (large glistening fish),
  • Varmi candrika (kind of cat fish)
  • Culuki (sea hog),
  • Pakra (crocodile),
  • Makara (crocodile),
  • Sisumara (dolphin),
  • Timingala (whale, shark),
  • Raji (snake fish),
  • Cilicima (red striped fish) and others belong to a group of Matsya (fishes).
  • Thus eight kinds of sources of mamsa. Goat and sheep are not included in any specific group because of their mixed heredity and live in all types of lands.
  • Out of all these eight groups the Mriga, viskriya, and pratuda are also Known as Jangala and Vata dominant.
  • The mahamriga, Jalacara, and Matsya are also called Anupa and Kapha dominant.
  • The bilesaya and prasaha are known as sadharana and  it is tridosha balancing
  • The land area which has dry forests with less rainfall is called Jangala and this region is Vata dominant.
  • Area with plenty of rainfall and water-logged is known as Anupa Desha and this region is Kapha dominant.
  • The region which has neither too much dryness nor too much moisture is Sadharana Desha.

The flesh of Shasha (rabbit)

  • Enhances hunger,
  • Pungent after digestion,
  • Water absorbent and cold in potency,
  • The flesh of the Vartaka (buttonquail) and others are slightly hot in potency, hard to digest, Tittiri (sparrow) is still better, and increase intelligence, digestion, strength, and semen, holds body fluids discharges, improves the skin complexion, and effectively mitigates Sannipata with an increase of Vata.

Flesh of cock

  • It is similar to that of peacock meat, and it is aphrodisiac,
  • Increase Kapha
  • Hard to digest
  • The flesh of krakara (black partridge)
  • Increases intelligence and digestion,
  • Good for the heart or the mind.

The flesh of the Mahamrigas (big animals)

  • It is cold in potency generally
  • Carnivorous and prasaha animals have salt as a secondary taste, pungent taste at the end of the digestion,
  • Increases the muscles of the body,
  • Best for the persons suffering from long-standing hemorrhoids, duodenal diseases, and consumption

Aja (goat’s meat)

  • Goat meat is not very cold in potency,
  • Hard to digest,
  • Fatty,
  • Does not imbalance the doshas,
  • It is anabhisyandi means does not cause increases in secretions in the tissue channels.
  • It is nourishing and helps in increasing weight.

Avi (meat of sheep)

  • It has opposite in nature with that of goat meat and causes weight gain.
  • Gomamsa (flesh of cow, bull, bullock)
  • It cures dry cough,
  • Exhaustion,
  • Excess hunger,
  • Intermittent fevers,
  • Chronic nasal catarrh, Emaciation,
  • Diseases caused by the increase of Vata independently.

The flesh of mahisa (buffalo)

  • It is hot,
  • Not easily digestible,
  • Produces sleep,
  • Provide strength and stoutness of the body.

The flesh of Varaha (pig)

  • It is similar to that of the buffalo,
  • Relieves fatigue,
  • Increases taste, semen and strength


  • It generally tends to increase Kapha
  • Chilichima fish tends to increase all three dosas.
  • Lava, rohita, godha, and are best in their groups.
  • The meat of animals that have been just killed, which are uncontaminated and of adult animals only should be used for food.

Meat should be avoided if:

  • It is of dead animals,
  • If it is of very emaciated animal,
  • Meat which is very fatty,
  • The meat of those animals which are dead due to diseases,
  • Drowning and poison should be rejected. Meat obtained from the above part of the umbilicus of male animals and from below the umbilicus of female animals, and obtained from the pregnant animal are all hard to digest.
  • Among the quadrupeds, the flesh of females is easily digest but among the birds it is of the Male’s flesh which is easily digest. Flesh obtained from the head, neck, thighs, back, waist, forelegs, stomach and intestines are hard to digest in the reverse order of enumeration. The tissues of the animals such as blood and others are hard to digest in their successive order testicles, penis, kidneys, liver and rectum are hard to digest than the flesh.

Osteoarthritis (Sandhigat Vata)


Osteoarthritis (OA) is a type of joint inflammation that includes the breakdown and inevitable loss of the ligament of at least one joints.

Sandhigatavata is a sickness wherein Vata influences the Joints and cause torment, expanding and torment on Joint developments. It has numerous causes including Dhathukshaya and injury. The contemporary treatment for this condition incorporates analgesics and calcium supplements.

Osteoarthritis is a vata overwhelming condition and the characteristics of vata are cool, dry and reliably moving; it tends to be perceived that specific dietary and different components can be related with Osteoarthritis: for example Extreme utilization of dry, cold or lifeless food, openness to serious cold and dry climate, exorbitant utilization of joints (monotonous exercise that puts strain on joints and exasperates vata), overweight-weight and joint injury.

Causes of Osteoarthritis

The following are some of the most common risk factors for osteoarthritis:

  • Age – Osteoarthritis is more common among the elderly, but even young adults can develop osteoarthritis.
  • Obesity – Excessive weight can put stress on joints and promote cartilage damage.
  • Injury – Significant injury, such as ligament damage, can eventually lead to osteoarthritis.
  • Gender – Women are more likely to develop osteoarthritis.
  • Heredity – Slight joint defects or increased joint mobility (“double-jointed”) may contribute to the development of osteoarthritis.
  • Muscle weakness.
  • Scoliosis or other curvatures of the spine.
  • Birth defects that affect the hip joint, such as congenital hip dysplasia or congenital dislocation.

Signs and symptoms

The most widely recognized signs and indications of osteoarthritis include:

  • Pain is the most widely recognized manifestation of osteoarthritis. It is generally aggravated by moving the joint or setting weight on it, and it is normally diminished by rest. As the condition advances and aggravation creates, agony may get consistent.
  • Solidness of the influenced joint is frequently seen first thing, and in the wake of resting.
  • Expanding, which is in some cases warm to contact, might be observable in a ligament joint.
  • Distortion can happen with osteoarthritis because of bone developments (bone prods) and ligament misfortune. Degeneration of knee ligament can bring about the outward bend of knees (bow-leggedness).
  • Squeaking and breaking (a popping sound or grinding feeling) might be seen when a ligament joint is moved. This is brought about by bone scouring against bone or roughened ligament.
  • Loss of adaptability makes it harder to move a ligament joint through its full scope of movement.

Management of Osteoarthritis

Sandhigatavata goes under the overall arrangement of Vatavikara (Vatic afflictions), all the treatment modalities like Snehana (inner and outside oleation), Swedana (Sudation) and vasti karma are profoundly valuable.

Panchakarma modalities of treatment being clarified in Asthivaha srotogata vikaras (Disorders of Channels of bone tissue) by Acharya Charaka.Further he has accentuated the tikta rasa dravyasadhita vastikarma (Enema treatment with drug having harsh insight regarding) something very similar.

Outer oleation treatments in bone and bone marrow tissue related diseases. Here inward oleation incorporate snehapana (drinking of cured ghee, oil and so on), vastikarma (fat purification) and so on Outer oleation treatment incorporate Abhyanga (Oil rub), Januvasti (Retaining cured fluid over the knee joint in a particular way), Januseka (Pouring of cured fluid on knee) and so forth

Snehana (Oleation), Upanaha (A sort of sudation), Agni Karma (Cauterization), Bandhana (Bandaging) and Mardana (A sort of back rub method) are the treatment modalities referenced by Acharya Sushruta.

Diet for Osteoarthritis


  • Intake of Madhura (sweet), Amla (harsh), Lavana (salt) and Snigdha (unctuous) food, Garlic,
  • Ginger, Hingu, Black pepper and so forth
  • Regular propensity for Exercising;
  • Maintaining ideal weight;
  • Avoiding unnecessary tedious movements;
  • Healthy eating regimen;
  • Protecting a harmed joint from additional harm


  • Long fasting and abundance of substantial food
  • Awakening around evening time (Ratri jagaran),
  • Vega-vidharana (concealment of regular desires),
  • Stress,
  • Prolonged standing,
  • Over effort and injury to joints




Mudga (green gram), Masura(lentil), Adhaki (toor dal) and other varieties of legumes belongs to Shimbidhanya ( group of pulses those having pods/legumes).

They have following properties :

  • Vibandhakrut – Causes constipation
  • Kashaya, Swadu – Astringent, sweet in taste
  • Grahi – Absorbent
  • Katu vipaka – Pungent after digestion
  • Sheeta – Cold in potency
  • Laghu – Easily digestible
  • Reduces fat, kapha, asra (blood) and pitta dosha
  •  Suitable for external application and bathing the body parts etc.

Among all these, mudga (green gram) is best, it causes mild increase of vata dosha.

Kalaya (round pea) :

  • Causes aggravation of vata 
  • Increases dryness in the body
  • Produces more faeces
  • It is hard to digest

Rajamasha (big sized black gram)

  • Increases Vata
  •  It is dry in nature
  • Heavy to digest
  •  Increases bulk of faeces


Kulath is

  • Ushna – Hot in potency
  • Amlapaka – It has sour after taste(metabolic property)
  • Cleanses semen
  • Useful in urinary stones
  • Shwasa  – Asthma, wheezing, COPD, breathing difficulty
  • Peenasa – Running nose, Allergic rhinitis
  • Kasa – Cough and cold
  • Kapha – Vata diseases
  • But it increases bleeding disorders, so, it is not recommended in conditions like menorrhagia.


Nishpava (flat bean) 

  • Aggravates vata, pitta, bleeding disorders,
  • it increases breast milk production and
  • promotes urine formation. It is
  • Guru (Heavy to digest)
  • Sara – promotes bowel movements
  • Vidahi – increases burning sensation
  • It is not good for eyes and semen quality.
  • It decreases Kapha, inflammation and is useful in poisoning.


Black gram is

  • Snigdha – Unctuous
  • Balya – Increases strength
  • Increases kapha and Pitta doshas
  • Malakara – Increases bulk of faeces
  • Sara – Laxative
  • Guru – Not easily digestible
  • Ushna – Hot in potency
  • Vatahara – Mitigates Vata
  • Madhura – Sweet in taste
  • Shukra vruddhikara – Increases semen
  • Virekakrut – Enhances ejaculation strength.

Fruits of atmagupta (Mucuna pruriens) and kakandola are similar to black gram in qualities.


Tila (sesamum) is

  • Ushna – hot in potency ,
  • Tvachya – good for the skin,
  • Sheetasparsha – cold on touch,
  • Keshya – good for hairs,
  • Balya – strengthening,
  • Guru – hard to digest,
  • Alpamutra – produces little quantity of urine,
  • Katu paka – It has pungent after taste (at the end of digestion)
  • Medhakrut – Increases intelligence
  • Agnikrut – Increases digestive fire
  • Increases kapha and pitta doshas


Seeds of uma (linseed) is :

  • Snigdha unctuous
  • Madhura,Tikta rasa – sweet and bitter in taste
  • Ushna – Hot in potency
  • Increases kapha and pitta
  • Hard to digest
  • Not good for vision and semen
  • Pungent at the end of digestion.

Kusumbha seeds are similar to Linseeds in qualities.

  • Masha (black gram) in the group of shimbi dhanya (legumes) and yavaka (small barley) in the group of shukadhanya (cereals) are inferior in qualities.


Fresh grains are

  • Abhishyandi (causes excess exudation or secretion from tissue pores and blocks them)
  • Grains which are old by one year are easily digestible.
  • Grains which grow quickly, which are removed from their husk, those which are properly fried are also easy to digest.


Few of prepared foods are :

  • Manda
  • Peya
  • vilepi
  • Odana

These are prepared from rice or other grains cooked in water.


It is a thin fluid, resembles water. It is drained out immediately after boiling the rice in water.


It is slightly thicker than manda but still it has more liquid less solid grains.


It is more thicker than peya and has more of solid grain and less of fluid quantity.


It is the last stage of rice boiling which is solid without fluid portion or zero water content left.

These four, Manda, peya, vilepi and odana are easy to digest in their preceding order mentioned here.

That is, Manda – easiest to digestOdana is comparatively harder to digest than others.



Manda is the best amongst all prepared foods

  • It facilitates easy movement of faeces and flatus
  • It Relieves thirst and is good in exhaustion
  • It reduces residual doshas. Therefore, it is used as diet after Panchakarma procedures, where all the Doshas are eliminated from the body with therapies like Vamana, virechana and basti.
  • Manda helps in digestion
  • Restores the normalcy of the tissues
  • Softens the channels
  • Causes perspiration and improves the digestive fire and aids in digestion.


  • Relieves hunger and thirst
  • Relieves exhaustion
  • Helpful in Debility
  • Useful in diseases of the abdomen
  • Good in fevers
  •  Responsible for easy elimination of faeces
  •  Good for overall health
  • Improves appetite and helps in digestion


  • Withholds discharge of fluids from the body
  •  Good for the heart
  • Relieves thirst
  • Improves appetite
  • Ideal for everyone to consume
  • Specially good for those suffering from ulcers and eye diseases
  •  In those who have been given Panchakarma purification therapies (Vamana, virechana, basti etc)
  • People who are weak
  • People have been consuming fats for drinking as part of panchkarma Snehana therapy (before main  Panchakarma therapy)


It is prepared with properly washed grains, in this the entire water content is evaporated and it is devoid of hot fumes.

It has following properties :

  • Easy to digest
  • Similarly which is prepared with addition of decoction of medicinal plants, which have hot potency or that which is prepared with fried grains are also easy to digest.
  • Other than this, those which are prepared with addition of milkmutton etc. they are hard to digest.


Mamsa rasa is

  • Brihmana – Nourishing
  • Preenana – Gives satisfaction
  • Vrushya – Aphrodisiac
  • Chakshushya – Good for the eye health (vision)
  • Vranaha – Heals ulcers and wounds.


Mudgasupa (soup of green gram) is

  • good for overall health of the individual.
  •  Good for people in whom Panchakarma purification therapies have been administered
  • People who are suffering from ulcers, diseases of the throat and eyes.


Kulattha Supa is

  • Vatanulomi – Facilitates normal downward movement of Vata dosha
  • Useful in tuni and pratituni (pains of the groin region) and Gulma (abdominal tumor)
  • Eatables prepared from Tila (sesamum), Pinyaka (residue of sesamum after the oil is taken out), germinated grains, dried leafy vegetables, shandaki vataka (balls of fried rice dried in sun and then fried in oil) are :
  • Not good for eyes
  • Increases tridoshas
  • Causes debility in body
  • These are hard to digest.

Therefore, Ayurveda never recommends germinated grains.


Rasala is prepared by churning the curd and adding pepper powder and sugar in it.

  • It increases the body weight,
  • It is a natural aphrodisiac
  • Unctuous in nature
  •  It improves body strength
  •  Improves taste perception


  • Relieves exhaustion,
  • hunger, thirst and fatigue,
  • Gives a feeling of satisfaction.
  • It is generally hard to digest, stays long in the stomach
  • It is diuretic
  • It is good to the heart.
  •  Its properties depends on ingredients from which it is prepared.


Laja is prepared by frying paddy.

  • Relieves thirst,
  •  vomiting,
  • diarrhea,
  • diabetes,
  • obesity,
  • mitigates kapha, cough and pitta,
  • increases appetite,
  • easy to digest and
  • cold in potency.


Prithuka is prepared by boiling paddy for sometime and then pounding it with pestle or mortar.

Prithuka is :

  • Hard to digest
  • Strengthening
  • Increases kapha doshaIt causes constipation.


  • Stays long in the stomach causing indigestion,
  • It is dry in nature
  • Satisfying in nature
  • Is hard to digest.
  • Dhana is made by frying barely which is soaked in water for sometime


Corn flour is

  • Easy to digest
  •  Relieves hunger, thirst, fatigue
  • Eye diseases
  • Useful in wounds
  • It is very nutritious and if taken as a drink gives immediate strength.
  • Corn flour should not be eaten without drinking water in between
  • It should not be consumed twice in a day
  • It should not be consumed at at night
  • It should not be eaten or drank solely, without other food items.
  • It should not be consumed after meals
  • It should not be hard to chew and  should not be consumed  in excess quantity.


Pinyaka is the residue material of sesamum, groundnut and other oil seeds, after the extraction of oil from it.

 It produces giddiness, dryness indigestion and vitiates vision. VESAVARA

Vesavara is meat which is cut into small pieces and spices like pepper, ginger etc are added in it and it is roasted or fried after that.

Vegetable vesavara is prepared with pulses or flour of various types, and added with different spices.

Vesavara is

  • Hard to digest
  •  Is unctuous in nature
  •  Increases the strength and builds the body.
  • Vesavara prepared from green gram and others is hard to digest and possess properties similar to the material from which it is prepared.
  • Food items cooked by steaming, which are baked on hot mud or iron pan, kept over a stove in a vessel, kept inside a hearth and baked by placing directly on a burning coal are easy to digest in the successive order of their enumeration.

Therefore, it means, food items prepared directly over coal is easier to digest than foods which are cooked by steaming.



What is Rasāyana?

The word Rasayana is derived from a Sanskrit word literally meaning an āyana (path) of rasa (essence). It is an Ancient ayurvedic term referring to techniques for lengthening Lifespan and rejuvenating the body.

It is a clinical specialty of Ayurveda that helps nourish the whole body by strengthening the Rasa Dhatu, the essence of all food we take, and which the body assimilates. Rasayana therapy contains various methods of rejuvenation.

What are the Benefits of Rasayana Therapy??

  • It enhances the strength body tissues (Rasa)
  • It  boosts up your digestive power
  • It enhances the functional capacity of the brain
  • To enhances the strength and immunity of the body
  • To destroy diseases in the body
  • To delay aging process
  • To develop barrier against stress and infection

This therapy includes variety of drugs, Dietary regimens and Aachara Rasayanas or the codes of conduct.


  • Antioxidant- It boost up the level of antioxidants, neutralizes free radicals i.e. unstable molecules that can harm your cells.
  • Immunomodulatory
  • Anti-ageing
  • Nutritive
  • Anabolic actions
  • Neuro-protective actions.

Classification of Rasayana

1. Dravaya Rasayana: It includes herbs which are purely Ayurvedic herbs and foods that are useful for prime functioning of your Body and mind.

There are four types of dravayas –

  • Age-promoting Rasayanas: These herbs and diets provide stability to life, vitality, stamina, glow to the skin, sweetness to the voice, and virtually tend to enhance the life span of person. Popular example is Chyavanprash.
  • Mental acuity enhancing Rasayanas: These rasayanas act as effective brain tonic and may help in increasing the intelligence and memory. It enhances the grasping, concentration and retention power of an individual and helps alot in fighting mental fatigue. Example- cow’s milk and ghee, herbs like brahmi, vacha and shankhpushpi, and bhrama rasayana
  • Eyesight promoting Rasayanas: These are beneficial and promote proper functioning of the eyes thereby aiding a clear vision. These include Ayurvedic herbal formulations like Amalaki rasayana.
  • Disease combating Rasayanas: Here, specific rasayanas are given to the patients suffering from some particular disease. For Ex. – Bhallataka Rasayana – Skin disorders and Pippali rasayana – Respiratory diseases.

2. Adravya Rasayana- It consist of General rules of daily life along with natural regimen of seasons are to be followed. If Good conducts are practiced on regular basis then only amazing benefits of Rasayana therapy can be achieved.

  • The Anger should be Avoided.
  • Always be Truthful and also free from ego
  • Consumption of alcohol, indulgence in sex and violence should be avoided.
  • Regularize the Awakening and sleeping period
  • One should Practice self-control
  • Consumption of milk and ghee on regular basis.
  • Person undergoing this therapy should Respect elders and teachers
  • Spirituality should be practiced.

Types of Rasayana Rejuvenation Therapy

According to Ayurveda Rasayana is of 3 types-

  • Naimittika Rasayana or the curative Rasayana – It is used to fight against or balancing a specific causative factor which is responsible for disease in the body.
  • Ajasrika Rasayana In this type of rasayana the healthy lifestyle, diet or exercise is advised in order to maintain good health and improve the quality of life. It is also known as Vayasthapan Rasayan.
  • Kamya Rasayana- It is a rasayana which is practiced for a special purpose.

There are 4 types of Kamya Rasayana –

  1. Prana Kamya– For maintaining the best quality of prana (life energy) in the body.
  2. Medhya Kamya- Enhancing the memory and intellect.
  3. Ayush Kamya- Increasing longevity.
  4. Chakshu Kamya- It is very good for your eyes and for maintenance of eyesight.

Modes of administration-

  • Kutipraveshika (kuti=cottage, pravesha=enter)- The rasayana therapy is done in indoor i.e. the treatment is done through various rasayana herbs in a specially prepared cottage for a long period of time.
  • Vatatapika- Vata = air and atapa = heat or sun is good for people who are engaged in everyday life activities. In this type of Rasayana the person remains exposed to air and heat or it is an outdoor management treatment.

The 3 types of Procedures –

  1. Achara Rasayana (behavioural modalities) is positive behaviours that enhance health, happiness and longevity aimed for psychological and spiritual health.
  2. Ahara Rasayana (dietary modalities) includes rules relating to eating, types of food and their properties, etc.
  3. Aushada Rasyana are specific herbs and their combinations for various ailments.

The person willing to undergo Rasayana therapy Firstly consult the Ayurvedic Doctor and then should do a proper panchakarma detoxification procedure  under the guidance of a skilled Ayurveda doctor and then Rasayana therapy is administered according to age, body type, status of body and also in order to get the desired effect.

In Ayurveda text books, there are more than 150 Rasayana Herbs and formulations which have been clinically proven to be effective. 



  • Amlaki (Embilica officinalis)
  • Haritaki (Terminalia chebula)
  • Guduchi (Tinospora cordifolia)
  • Ashwagandha (Withania somnifera)


  • Loha or Iron
  • Swarna or Gold
  • Shilajit or black bitumen
  • Praval or coral ore
  • Mukta or pearl
  • Tamra or copper
  • Rajat or Silver etc.

FOOD INGREDIENTS used as Rasayana –

  • Honey
  • Cow’s milk
  • Desi Ghee etc.


  • Chyawanprash avaleha
  • Amrita Rasayana
  • Abhaya Rasayana
  • Bhrama Rasayana
  • Punarnava Rasayana


  • Forbid the graying of hair and hairfall issues.
  • Forbid wrinkling of skin
  • Prevents ageing and diseases thus providing longevity.
  • Maintains young age and body growth
  • Good for your eyesight
  • It Enhances vigor and vitality
  • It strengthens your body
  • Increases Memory and enhances your Brain Functioning.
  • Increases lusture making your skin Glow  i.e. makes your skin healthy
  • Improves your mental and intellectual competence
  • healthy condition of voice or improves your voice quality
  • Excellent potentiality of the body and the sense-organs
  • Overall makes you young and Energetic
  • Strengthens your sense organs.

Rasayana therapy is used from ancient time and CAC is also providing this therapy on the basis of Herbal medication, formulations and Panchakarma procedures as to preserve your youthfulness and for overall wellness. 





  • Rakta (red)
  • Mahan (big sized rice)
  • Kalama
  • Turnaka
  • Shakunahruta
  • Saaramukha
  • Deerghashuka (having long sharp spike at the ends)
  • Sugandhika (having good smell)
  • Rodhrashuka
  • Pundra
  •  Pandu
  •  Pundarika
  • Pramoda
  • Gaura (white rice)
  • Sariva
  • Kanchana (golden colored rice)
  • Mahisha
  • Shuka
  • Dushaka
  •  Kusumandaka
  •  Langala Lohavala
  • Kardama
  • Sheetabheeruka
  •  Patanga
  • Stapaneeya (bright red)

All these varieties of rice are good for consumption.


Swadu rasa – Sweet taste

Swadu paka – Sweet taste conversion after digestion(metabolic property)

Snigdha – Unctuous

Vrushya –  Natural aphrodisiac

Baddh alpavarchasaha –  Causes mild constipation, produces lesser volume of faeces

Kashaya anurasa –  Mild astringent in taste

Pathya – Suitable for daily consumption

Laghu – Light to digest

Mutrala – Diuretic and increases urine volume

Hima – coolant in nature


Red variety (Raktashali or shalidhanya) of rice is the best quality.

It cures or relieves thirst and balances tridoshas.

Next best variety to raktashali is Mahan (big sized rice) variety.

Next to it is Kalama variety, and the chronology continues, as mentioned above.

  • YavakaHaayanaPaamshuVashpaNaishadha, these varieties of rice have following qualities :
    • Svadu –  Sweet in taste
    • Ushna –  Hot in potency
    • Guru –  Hard to digest
    • Shleshmapittala –  Increases Kapha and Pitta
    • Snigdha (unctuous, oily)
    • Amlapaka – Has sour taste conversion after digestion(After taste)
  • Srushtamutrapureesha – Increases quantity and volume of faeces and urine

They are bad in quality their reverse order.


Shashtika shali is best among all paddy.  It has following qualities :

  • Snigdha – unctuous, oily
  • Grahi – Absorbent, stops loose stools, useful in mal-absorption syndrome and diarrhea
  • Laghu – Light to digest
  • Svadu – sweet
  • Tridoshaghna – Balances all the three Doshas
  • Sthira – Brings in stability
  • Hima – Coolant

Shashtika shali is of two types

  • Gaura – White variety
  •  Asita – Gaura (blackish white)

Next to shashtika or  inferior to shashtika is mahavrihi, next to that is krishnavrihi and the others such as jatu mukha, kukkutandaka, lavaka, paravataka etc

The other types of rice are –

  • Sweet in taste
  • Amla vipaka (sour at the end of digestion)
  • Increases Pitta
  • Hard to digest
  • It increases volume of faeces and urine
  • Increases the body heat
  • Causes the imbalance of Tridosha



Kangu(Priyangu), Kodrava, Neevara, Shyamaka and other grains are

  • Cold in potency
  • Easily digestible
  • Increases Vata
  • Lekhana (scraping property)
  • Balances Kapha and Pitta

Amongst all these, Priyangu helps in fracture healing, is nutritive and nourishing and is a little hard to digest.

Koradusha is grahi (absorbent), coolant and anti-poisonous.


  • Rooksha (dry)
  • Sheeta – cold
  • Guru (Heavy to digest)
  • Svadu – Madhura (sweet)
  • Sara – promotes bowel movements
  • Vit-vata krut – it increases the bulk of faeces and causes flatus
  • Vrushya – natural aphrodisiac
  • Stairyakrut – increases body stability


  • Mutrameda – Urinary disorder
  • Pitta – Kapha imbalance disorders
  • Peenasa – Running nose, rhinitis
  • Shwasa – Asthma, breathing difficulty, COPD, wheezing,
  • Kasa – cough, cold
  • Urusthamba – thigh stiffness
  • Kantaroga – diseases of throat
  • Twakroga – skin diseases

Anuyava ( a small sized barley) is inferior in qualities to the YavaVenuyava (seeds of bamboo) are non- unctuous and hot in potency.


Wheat is

  • Vrushya – Natural aphrodisiac
  • Sheeta – Cold
  • Guru (Heavy to digest)
  • Snigdha – Unctuous, oily
  • Jivaniya – Enlivening
  • Vatapittaha – Balances Vata and Pitta
  • Sandhanakari – Heals fractures and wounds
  • Madhura (sweet)
  • Sthairyakrut – Increases body stability
  • Sara – Promotes bowel movements
  • Pathya  – Can be consumed on daily basis, doest not block the Patha(channels)

Nandimukhi variety of wheat is good for health. It is

  • Sheeta – cold
  • Kashaya (astringent)
  • Madhura (sweet)
  • Laghu (light to digest)



Matrashiteeya is the 8th chapter of Ashtang Hriduya. This chapter tells us about the exact quantity of food to take, the right time to take food, different types of indigestion and their treatment, qualities, and types of drinks, the right method of food intake, etc.

Right Amount of Food – Aharamatra Apeksha:

  • People should always consume the proper quantity of food. The right amount of food intake activates Agni –digestion power (which is called the fire in Ayurveda).
  • Food that is light to digest and those that are hard to digest both require a specified time for proper digestion.
  • In general, if the food is heavy to digests such as oily food and non-veg etc. should be consumed till half of the satiation level achieved.
  • If the food is light to digest, it should be intake till one is not overly satiated. The right quantity of food is that which undergoes easy digestion.
  • Effect of taking more or less amount of food – less quantity of food intake does not increase strength, immunity. The body will not be nourished properly and leads to Vata imbalance disorders. Excess quantity of food is not desirable and causes a quick increase of Doshas in the body.
  • Effects of overeating – Eating excess quantity of food increased Vata and other Doshas suddenly together and it combined with the undigested and vitiated food which produces diseases such as Alaska disease by blocking the movement of food inside the gastrointestinal tract and Visuchika by expelling out the undigested food in both downward and upward Directions through diarrhea and vomiting simultaneously. This is seen in persons who are not self-controlled.
  • Alaska – indigestion + constipation – Food neither comes out in the upward direction by vomiting nor from the downward direction by Purgation. Nor it undergo digestion in the stomach. It stays in the stomach and this condition is known as Alaska.
  • Visuchika – Gastroenteritis – Sudden and profound aggravation Vata, along with other Doshas, the person experiences pain in the entire body like pricked by needles, hence this disease is called Visuchika.

Influence of different Doshas in Alaska and Visuchika –

If Vata is aggravated, it causes 

  • Shula – abdominal pain
  • Bhrama – Delusion
  • Anaha – bloating, fullness
  • Kampa – tremors
  • Stambha – stiffness etc symptoms.

If Pitta is aggravated, it causes

  • Javara – fever
  • Atisara – diarrhea, dysentery
  • Antardaha – internal burning sensation
  • Trishna– excessive thirst
  • Pralaya – panic, unconsciousness

If Kapha is aggravated, it causes

  • Chardi – Vomiting
  • Angaguruta – the heaviness of the body
  • Vak Sangha – Difficulty to speak
  • Shteevana – excessive salivation, expectoration, and spitting

Manifestation of Alasaka symptoms:

  • Alaska occurs typically in that person who is weak,
  • People who have low digestion strength
  • People who suppress urges, habitually.
  • In those people, Vata gets increased and gets associated with Kapha dosha to obstruct the movement of undigested food in the digestive tract.
  • It causes the food to stay in the stomach as a foreign body and causes abdominal colic and other symptoms without vomiting and diarrhea.


Highly impair Doshas, move into vitiated and obstructed channels by the accumulation of undigested food and these Doshas get obstructed in the GI tract and begin to move in other channels. Thus these Doshas spread throughout the body and make the body stiff like a log of wood. This disease is known as Dandakalasaka, this should be rejected for treatment as it is quick in causing Death.

Ama Dosha

Persons who indulge in –

  • Viruddha Ashana – taking incompatible foods,
  • Adhyashana – taking excess food
  • Aajeerna Ashana – Eating over undigested food,
  • Develops the tremble Amadosa which is similar to poison. Hence it is also called Amavisha. Such people avoid treatment because of its similarity with poison, quickness in causing death.

Treatment of Alaska

  • Undigested food stay inside the gastrointestinal tract should be removed quickly after deciding the conditions of easy management.
  • The person is made to drink warm water mixed with powder of Vacha, Saindhava, and Madanaphala.
  • This will cause vomiting, this therapy is followed up with Swedana, Next, Phalavarti prepared from fruits which helps in downward movement of faces and flatus should be administered, the body part which is rigid should be well fomented and then wrapped with a cloth.

Treatment of Vishucika –

The patient should be on fast that day and taken care of as the one who has undergone purgation therapy. All the post-Virechana procedures and treatments should be given to the veeshuchika patient.

Aama Dosha Chikitsa –

  • The patient of indigestion who having severe abdominal pain should not take pain killer drugs, the Agni (digestive fire) which is associated with Ama improperly processed metabolites will not be able to digest the Doshas, drugs and food combination arising severe trouble will soon kill the patient.
  • After the food is found digested, if stiffness and heaviness of the abdomen persisting, then the medicines should be given to digest the residue Doshas and to stimulate the Agni.
  • Diseases produced by Ama become relieved by Apatarpana, three kinds of Apatarpana, appropriate to the three Doshas of the body should be adopted after careful consideration of all the aspects.
  • If Ama is small, only Langhana (fasting) will be suitable,
  • If Ama is moderate Langhana (fasting) and Pachana (digestive drug) needed,
  • If Ama is severe, then Shodhana (purification through Panchakarma therapy) is necessary, which will expel out the Dosha and Ama from the very root.
  • Treatment principle for diseases other diseases should be treated by adopting the treatment which is opposite their causative factors. This is called Hetu Viparyaya Chikitsa. “Hetu” means “causative factors”, however, the diseases reoccur for a long time then the Hetu Viparyaya should be given up and disease-specific treatment should be adopted. It is called Vyadhi Viparyaya Chikitsa.
  • When the Doshas returned to their normal level, when the Ama is completely relieved, when digestion activity is completely restored to normal, then Oleation therapies and enema therapy, etc. should be administered appropriately.

Ajirna Bheda (different kinds of indigestion) –

Impair of Kapha dosha can causes” Ama Ajeerna” It is characterized by swelling in the eyes sockets and cheeks, belching immediately after meals, and excess salivation, nausea, and heaviness of the body.

Vishthabdha Ajirna –

This type of indigestion is caused by due to impair of Vata dosha and it is characterized by pain in the abdomen, constipation, and flatulence.

Vidagdha Ajirna –

This type of indigestion is due to impair of Pitta dosha and has symptoms like thirst, fainting, dizziness, giddiness, burning sensation, and sour belching.

Ajirna Chikitsa (Treatment of Indigestion)

  • For Ama Ajirna – Langhana should be done
  • For Vishtabdha Ajirna – Swedana should be done
  • For Vidagdha Ajirna – Vamana should be done.

Vilambika disease –

Vilambika is another kind of indigestion that occurs due to excess accumulation of Ama inside the channels. It is caused due to impair of Kapha and Vata dosha and has developed all the symptoms of Ama and treatment also similar to that of Ama.

Rasashesha Ajeerna –

Rasashesha Ajeerna is another kind of indigestion that includes Lack of energy, discomfort in the region of the heart, belching. Such a person should be sleeping for some time during the day without eating anything. Indigestion patients should sleep during the daytime without taking any food, later, when he develops hunger he should eat a small quantity of easily digestible food.

Ajirna Samanya Laksana (general symptoms of indigestion)

  • Diarrhea or constipation
  • Exhaustion
  • Inactivity of Vata
  • Distension of the abdomen
  • Feeling of Heaviness
  • Dizziness

Ajirna Anyakaranani (other causes of indigestion)

  • Consuming large quantity of food,
  • Foods that dislike can cause flatulence,
  • Excess cooked or uncooked food,
  • Food that is not easily digested,
  • Food that is dry, very cold, and contaminated,
  • Food that causes a burning sensation during digestion,
  • Food that is dried up or soaked in more water,
  • Food does not undergo proper digestion,
  • Also, the food consumed by persons afflicted with grief, anger, excess hunger, etc.

Dushta Ashana –

Consuming suitable and unsuitable foods mixed together is known as Samashana.

Adhyasana –

Consume less or more quantity of food at an improper time is known as Vishamashana. All these cause death or dreaded diseases in the body.

Ahara Vidhi (regimen of diet)

  • Kale Satmyam – Food should be intake at the proper time,
  • Shuchi Hitam – Food should be customary, clean, and suited to health,
  • Snigdha, Ushna, Laghu – unctuous, hot and easy to digest,
  • Tanmanaa – consuming food with attention
  • Shadrasa, Madhurapraayam – Food should contain all six tastes with a predominance of sweet taste,
  • Snana – food consuming after taking bath,
  • Kshut vaan – food taking after having a good hunger,
  • Dhauta Pada kara aananaha – meal consume after washing the feet, hands, and face,
  • Tarpayitva pitrun, Devan, Atitheen, Balakaan, Guroon – food intake after satisfying the Pitrus, gods, guests, children, and Guru.
  • Food intake without scolding or abusing the food, without talking;
  • Food that is contaminated with grass, hairs, etc. re-heated, which consists of more vegetables and undesirable grains, and very hot and very salty should be avoided.

Food that should not be consumed regularly

  • Kilata (dairy product – sweet in taste),
  • Dadhi – Curds,
  • Kuchika (solid part of curds),
  • Kshara (alkalies),
  • Sukta (fermented gruel),
  • Ama Mulaka – Uncooked radish,
  • The meat of animals which are skeletal, dry meat, the meat of the boar, sheep, cow, fish, and buffalo,
  • Masha (black gram),
  • Germinated grains,
  • Dried vegetables,

Pathya – food that can be consumed regularly (on daily basis)

  • Shali (rice),
  • Godhuma (wheat),
  • Yava – Barley – Hordeum vulgare,
  • Shashtika (rice maturing in sixty days),
  • Jangala (meat of animals of desert-like lands),
  • sunisannaka, Jivanti – Leptadenia reticulata,
  • Balamulaka (young radish),
  • Pathya (Haritaki)
  • Amalaka (Amla – Indian gooseberry),
  • Mridwika – dry grapes,
  • Mudga – green gram,
  • Sarkara (sugar),
  • Ghrita (ghee),
  • Divyodaka (rainwater or pure water),
  • Ksheera (milk),
  • Kshoudra (honey),
  • Dadima – Pomegranate – Punica granatum
  • Saindhava – Rock Salt (salt)
  • Triphala along with honey and ghee
  • Any other things which are good for promoting and maintaining health and dispelling diseases from the body can also be consumed habitually.

Anupana (after drink)

  • Coldwater is the ideal Anupana after meals which are prepared from Yava – (Barley) wheat,
  • Dadhi – Curds/yogurt,
  • Wine,
  • Poison
  • Honey.
  • Warm water is an ideal after-drink forFoods that are stiff
  • Mastu (the watery part of curds, whey)
  • Takara (diluted buttermilk)
  • Amla kanjika (fermented gruel);
  • Dishes prepared from vegetables
  • Mudga (green gram) and other legumes
  • Sura (beer) is the ideal Anupana for a lean person.
  • Honey mixed water is the ideal Anupana for obese people.
  • Meat soup is good Anupana for the emaciated,
  • Wines are Anupana of meat and to those who have poor digestive capacity,
  • Milk is best suited for those who are debilitated by diseases, medicines, walking too many distances, speaking more and loudly, sexual intercourse, fasting, more exposure to sun, and for the emaciated, the aged, and children.
  • An ideal Anupana: An ideal Anupana is that which has opposite properties of those of the food intake but not incompatible with food such Anupana is always valuable.
  • Benefits of Anupana:
  • Anupana –helps the proper movement of food inside the body,
  • Stability of the body parts,
  • Loosening of hard masses of food and make them proper liquefy,
  • Provide moisture and help in easy digestion.
  • Contraindication for Anupana 
  • It is not good in diseases above the shoulders such as ear, nose, throat, eyes, and brain,
  • Dyspnea, cough, injury to chest, rhinitis,
  • Those who engaged in singing and speaking and in hoarseness of voice.
  • Over-hydrated, who are suffering from polyuria,
  • Wounds (ulcers).
  • All persons – both healthy and sick should avoid speaking, walking long distances, and sleeping immediately after consuming liquids,
  • People who exposure more to the sun and fire,
  • Travel in vehicles,
  • Swimming and riding on animals after consuming food.

Ahara Kala (proper time of meals)

  • The ideal time for taking meals is after the elimination of feces and urine,
  • When the mind is clean and relaxed (devoid of emotions),
  • When the Doshas are in the normal state,
  • When belching are pure without and foul smell or taste,
  • When hunger is well manifest,
  • When the flatus is moving downward easily,
  • When the digestive activity is good,
  • When the sense of organs are clear functioning,
  • When the body is light.
  • Food should be consumed by observing the rules and procedures of taking food. That is the ideal time of taking food.




  • Pakavasaya  – Large intestine
  • Sakthi – Hip
  • Shrotra – Ear
  • Kati – Waist
  • Asthi – Bones
  • Sparshanendriya – Skin
  • Special place – Large intestine


  • Nadhi – Umbilicus,
  • Amashaya- stomach and small intestine,
  • Sweda – sweat,
  • Lasika- lymph,
  • Rudhira – blood,
  • Rasa- plasma,
  • Druk – Eye, and Sparshanam – skin,
  • Special site – Nabhi (region around the Umbilicus)


  • Ura – Chest
  • Kantha – throat
  • Shira – Head,
  • Kloma – Pancreas
  • Parvani – bone joints
  • Amashaya – Stomach and small intestine
  • Rasa – plasma
  • Meda – fat
  • Ghrana – Nose and
  • Jihva – Tongue
  • Special seat is Ura – chest.


  • Prana Vata
  • Udana Vata
  • Vyana Vata
  • Samana Vata
  • Apana Vata


Prana vayu is located in the head and it moves in the chest and throat.

  • It regulates will, sense organs, intellect, heart, and vision.
  • It is the causative agent for expectoration, belching, sneezing, inspiration and swallowing of food.


The site of udana vata is chest. It moves in the nose, umbilicus and throat.

It has functions like :

  • Vak (initiation of speech)
  •  Prayatna(efforts)
  • Urja(enthusiasm)
  • Bala(strength)
  • Varna (colour and complexion)
  • Smruti(memory)


Vyana vayu is located in the heart, and it moves all over the body in great speed.

It is responsible for the functions such as

  • Flexion and extension of the limbs/ locomotor action
  • Opening and closing of the eyelids etc.
  • Basically all the activities of the body are regulated by Vyana Vayu.


Samana Vata resides near our  digestive fire. It moves all around in the Kostha (Gastrointestinal tract)

  • It receives the food into stomach
  • Improves and helps in digestion
  • Helps in the division of the food into useful part and waste part
  •  Moves these parts in their normal pathways.


Apana Vata is located in the Apana region (large intestine), moves in the waist, bladder, genitals. It has functions like

  • Ejaculation
  • Defecation
  • Menstruation
  • Urination
  • Child birth.


  • Pachaka Pitta
  • Ranjaka Pitta
  • Sadhaka Pitta
  • Alochaka Pitta
  • Bhrajaka Pitta


It is located between Amashaya and pakvashaya (large intestine and stomach).

It is composed of all the five basic elements (Panchamaha Bhuta) but it has fire element in predominance and is devoid of water element.

 It is called Anala which means fire because of it is responsible for Paka (digestion) and transformation of food materials.

It is responsible for cooking the food, divides it into essence and waste part

It provides grace and influences rest other types of Pitta.

Therefore, Pachaka pitta is the best and dominant one among all types of Pitta.


The pitta which is located in the Amashaya (stomach) is called as Ranjaka pitta.

It converts the useful part of the digested food into blood. Therefore it converts Rasa Dhatu into Rakta Dhatu.


The pitta which is located in the Hrudaya(heart) is called as Sadhaka pitta.

It is responsible for mental functions such as :

  • Knowledge
  • Intelligence
  • Self- consciousness etc therefore, helping with the purpose and aims of life.


It is located in the eyes. It helps with the vision and overall eye health


Bhrajak pitta resides in skin and helps in exhibition of skin color and complexion. 




It resides in the chest and Trika pradesha (the meeting place of shoulder, neck and back).

By its innate capability and by the power of food essence

  • It has functions like lubrication, nourishing effect, that are attributed to water element.
  •  It also influences the proper functioning of other types of Kapha.


It resides in the Amasaya (stomach). It provides moisture the hard food mass and helps with the digestion.


It resides in the tongue and it helps in taste perception.


It resides in the head and provides nourishment to the sense organs.


It resides in the bone joints. It provides lubrication for the smooth movements of joints and strengthens them.

Although, all three doshas are present all over the body, they are more dominant in specific areas of the body, as explained above.



  • CHAYA is the name of first level increase of Dosha in their own place. It provides a feeling of dislike against the things that would cause further increase of particular Dosha. It is a self defense mechanism of the body just to avoid further increase of Dosha, which can lead to disease.
  • KOPA/PRAKOPA is the increase and overflow of Doshas from its own place to other parts of the body. It has the potential to cause the disease. In this stage premonitory symptoms of the disease can be observed.
  • SHAMA/PRASHAMA is the state of normalcy,  alleviation of aggravated Dosha and restoration of health


Ushna (hot) + Ruksha (dryness) and associated qualities cause Vata Chaya

Sheeta (cold) + Ruksha (dryness) and associated qualities cause Vata Kopa

Ushna (hot) + Snigdha (unctuous, oily) and associated qualities cause Vata shama.


Sheeta (cold) + Teekshna (piercing, strong) etc qualities cause Pitta Chaya

Ushna (hot) + Teekshna (piercing, strong) etc qualities cause Pitta Kopa

Sheeta (cold) + Manda (mild, dull) cause Pitta Shama.


Sheeta (Cold) + Snigdha (unctuous, oily) cause Kapha Chaya

Ushna (hot) + Snigdha (unctuous, oily) cause Kapha Kopa

Ushna (hot) + Rooksha (dryness) cause Kapha Shama

Levels of Dosha Increase and Decrease



  • Vata Grisma (summer), Varsha (rainy), Sharat (Autumn)
  • Pitta Varsha (rainy season), Sharat (Autumn), Hemanta (early winters)
  • Kapha Shishira (winter), Vasanta (spring), Grishma (summer)



  • Sramsa – Ptosis/drooping down of eyelids
  • Vyasa – Dilation
  • Vyadha – Cutting pain
  • Swapa – loss of sensation
  • Sada – weakness, loss of function
  • Ruk – pain
  • Toda – continuous pain
  • Bhedanam – splitting pain
  • Sanga – Constriction,
  • Angabhanga – bodyache,
  • Sankocha – shrinking of the organ/reduction in original  size
  • Varta – twisting og the body parts
  • Harshana – Tingling sensation
  • Tarshana – thirst
  • Kampa – tremors
  • Parushya – roughness
  • Saushirya – feeling of empty
  • Shosha – dryness
  • Spandana – pulsating
  • Veshtana – rigidity, as if tied
  • Sthambha – stiffness
  • Kashaya rasata – astringent taste in mouth
  • Aruna, Shyava Varna – Appearance of blue or crimson discoloration in the body


  • Daha – burning sensation
  • Raga – reddish discoloration
  • Ushmapakita – heat, increase in temperature, formation of pus or formation of ulcers in body
  • Sveda – sweating
  • Kleda – inflammation with wetness or moistness
  • Sruti – inflammation with pus / oozing / secretions or exudation
  • Kotha – Putrefaction or decomposition
  • Sadana – Debility
  • Murchana –  fainting
  • Mada – toxicity
  • Katuka Amla Rasa – bitter and sour taste in the mouth
  • Pandu Aruna Varjitaha – Appearance of color other than yellowish white and crimson.


  • Sneha – unctuousness or oilyness in body parts
  • Kathinya – hardness
  • Kandu – itching
  • Sheetatva – coldness
  • Gaurava – heavyness
  • Bandha – obstruction,
  • Upalepa – Feeling of coating or feeling as if body is covered with a wet cloth
  • Staimitya – stiffness in bones or joints, loss of movement
  • Shopha – inflammation in the body
  • Apakti – indigestion
  • Atinidrata – excessive sleep
  • Shveta varna – white discolouration in the body parts
  • Svadu lavana rasa – sweet, salty taste in mouth
  • Chirakarita – delay in all activities.



Madya (wines or all alcoholic beverages in general are :

  • Deepana – Stimulate digestion or enhances digestive fire
  • Rochana  – Acts on taste buds, Improves taste.
  • Teekshna  – Penetrates deep, clears clogged channels/srotas
  • Ushna – Hot in potency
  • Tushti pushtida  – Gives a feeling of satisfaction and provides nourishment
  • Sasvadu tikta katukam – Slightly sweet, bitter and pungent in taste
  • Amlapaka rasa  – Sour in taste and after taste(at the end of digestion)
  • Sara – Laxative, Facilitates smooth flow of bowels
  • Sakashaya  – Slightly astringent
  • Svara  –  Confer good voice(Improves voice quality)
  • Arogya – Improves overall health
  • Pratibha  – Talent
  • Varna  –  Improves skin colour and complexion
  • Laghu –  Easy to digest
  • Beneficial to those having loss of sleep or excess sleep for both lean and stout persons.
  • Is non viscid(non sticky), capable of entering through minute pores(srotas) and cleansing them.
  • Reduces Vata and Kapha.

NOTE – All these are only beneficial if used judiciously, but if used otherwise, they act like poison

Fresh wines are hard to digest, increases of all the Doshas, whereas old ones decrease tridoshas.


  • Wine should never be consumed hot.
  • It should not be consumed by person undergoing Virechana (purgation) panchakarma therapy
  • It should be avoided if a person is hungry
  • Wines which are too strong or very weak should not be consumed
  •  Wines which are very clear (like water) or very turbid and also, which are spoilt, should not be used for drinking


Sura is useful in :

  • Abdominal tumors
  • Enlargement of the abdomen
  •  Heamorrhoids
  • Duodenal diseases
  • Sura is lubricating

It is

  • Hard to digest, Reduces Vata dosha and increases Kapha dosha
  • Sura increases of fat, milk, blood, urine output.

NOTE : Sura is prepared by fermenting a mixture of , flour of rice, water, jaggery (treacle) etc. So, it can be compared to the beer of the present day.


Sura prepared from Vibhitaka

  • Is not very intoxicating
  •  Is easy to digest
  • Good for health
  • Not so harmful (as other wines) in anaemia, wounds, leprosy, and and other skin diseases.


Sura prepared from Yava – Hordeum vulgare (barley)

  • Causes constipation.
  • Is difficult to digest.
  • Non-unctous and aggravates all the three Doshas.


Arishta (fermented decoctions) possess properties of the materials from which they are prepared, and they have following  properties :

  • More intoxicating of all the alcoholic beverages
  • It is useful in disease of the duodenum
  •  Anaemia
  • Skin diseases
  •  Haemorrhoids
  • Dropsy
  •  Enlargement of the abdomen
  •  Fever
  • Abdominal tumors
  • Worms (intestinal parasites) and disorders of the spleen
  • Arishtas are pungent, astringent in taste and aggravates Vata.


Mardvika (wine prepared from grapes) is

  • Scraping (Clears clogged channes)
  • Good to the heart health
  • Not very hot in potentcy
  • Sweet in taste
  • Sara  – Promotes natural movement of body fluids (is laxative)
  • Causes slight increase of Pitta dosha and Anila (Vata Dosha)
  •  Useful in anaemia, hemorrhoids, diabetes, and worm infestations (intestinal parasites).


Date wine is inferior in properties than grape wine,

  • Aggravates Vata Dosha
  • Is hard to digest


Sarkara is :

  • Sweet smelling
  • Sweet in taste
  • Good for the heart
  • Not very intoxicating
  •  Easy to digest

Gouda is prepared by using treacle/molasses. It increases volume of faecesflatus and urine, is nourishing and increases hunger.


  • Sidhu aggravates Vata and Pitta dosha
  • Decreases lubrication
  • Diseases of Kapha dosha, obesity, enlargement of the abdomen, dropsy and haemorrhoids

Sidhu that is prepared by cooking sugarcane juice is best.


  • Madhwasava breaks up hard masses of kapha or accumulated doshas, penetrates deep, cleanses the channels
  • Useful in diabetes, chronic nasal catarrh(mucus) and cough



  • Increases the moisture of blood, Pitta and Kapha Dosha
  • Expels Vata in downward directions
  •  Very hot in potency
  • Is penetrating
  • Causes dryness in body
  • Sour in taste
  • Good for the heart health
  • Increases taste perception
  • Sara  – It promotes smooth bowel movements (laxative)
  • Enhances hunger or digestive fire
  • Is cold to touch
  • Useful in anaemia
  • Useful in the Diseases of the eye and worm infestations.
  • Sukta which is prepared by using jaggery, sugarcane, honey and grapes is easy to digest in their successive order.


Asava prepared by using tubers, fruits, roots etc parts of medicinal plants is similar to shukta in properties.

Asava prepared by using Sandaki (balls of fried paddy mixed with spices, dried in sun and then deep fried in oil) which have now turned sour by keeping for long time duration, are appetizers and easy to digest.


Dhanyamla is a liquor which is prepared by  fermenting the water (in which rice and other grains, pulses etc. have merely been washed or slightly cooked) and possesses properties like :

  • Purgative
  • Penetrating,
  • Hot in potency
  • Aggravates Pitta
  • Cold to touch
  • Relieves fatigue and exhaustion
  • Increases appetite and hunger
  • Useful in pain of the urinary bladder
  •  Ideal for use as Asthapana basti(decoction enema)
  • Good for the heart
  •  Easy to digest
  • Balances Vata and Kapha Doshas
  • Sauviraka and Tushodaka also possess similar properties.

And is useful in worm infestations, abdominal tumor, heart disease, haemorrhoids and anemia. These are prepared from dehusked barley and barley-with-husk as well.


Shukta – Fermented gruel, Tushodaka, Dhanyamla, Sauviraka etc. were in use since ancient times. But now a days other beverages like beer, brandy etc. alcoholic beverages have replaced themwhich do not exactly possess same properties.

How Anger Affects Health of Person

Angry, upset, mad young man with fists in the air, screaming

Your mental health affects all parts of your body. If you think or do something good, then your health will always be good and you will not catch any disease. But if you rage on anything and reason unnecessarily, then your health will always be bad. Anger eats humans from inside. Anger causes a lot of stress and stress is the root cause of half the disease. Anger is an emotion that easily dominates us. It is fine till the normal situation, but when it starts spoiling relations and work at home and office, then it becomes very important to control it. If the anger has become ingrained in your habit then remove it immediately or else many diseases will surround you at once. Let us know what diseases can cause us to get angry – stress occurs after anger.

Excess stress can lead to serious diseases like diabetes, depression, high blood pressure etc. The heart rate increases rapidly due to raging heart disease, if you feel angry like this, the heart rate will increase and for this reason there can be strokes.

When you are angry, the hormones start to become increasingly turbulent. That is why people who get angry get complained of sleeplessness. Many types of diseases are caused by sleeplessness.

High blood pressure Although high blood pressure is due to many reasons, but one of them has to be angry. Even with a slight blood pressure high, your heart may be at risk.

Difficulty in breathing People who are suffering from asthma feel difficulty in breathing after getting angry. Anger can increase your breathing problem.

When you get angry then the blood arteries start moving fast causing headaches. If the headache starts after you get angry then you should calm down immediately.

Cerebral Stroke This occurs when one or more blood arteries in the brain rupture. This occurs when the blood pressure increases to a greater extent. Cerebral strokes can kill you or make you paralyzed for life.

Measures to control anger


If someone is more angry then by doing meditation you can get relief from it slowly because it calms our mind and anger can also be controlled to some extent. Along with anger, it reduces your stress and also makes the body healthy.

Keep sugar Candy in your mouth

If you want to get rid of your anger, then when you start getting angry, keep the sugar candy in the mouth quickly, because by the time the sugar candy melts in the mouth, your anger will calm down.

Patience and Sensibility

First of all, understand the reasons for your anger and before speaking anything, it is important to act wisely and control yourself in such situations and anyway it is said in the scriptures that anger can be won by forgiveness. is. Therefore, develop a sense of patience in yourself and adopt the quality of forgiving others. Because forgiving others gives more comfort to oneself.

Anyway, only goodness goes with you in this world, so it is better for our body and for others to renounce such anger. Because in anger, in the end, nothing is achieved except regret.

Learn to control anger

If you feel anger out of control, try to get out of it until that situation becomes normal.

  • Treat and accept emotion as a part of life.
  • Try to find the exact reasons for which you feel angry.
  • Once you have identified the problem, then consider the things that should be fixed.
  • Talk to someone close to you and tell them what you are feeling.
  • If you feel that your anger is dominating you, then do any kind of exercise like running, swimming, cycling, yoga, martial arts, dancing, boxing regularly every day. Physical activity reduces the stress arising in your mind.
  • Do not think that what makes you angry, think how you can control anger and what can be the solution? As your partner may not be able to give you time, due to some work in your office, fix some special time in the week to spend together.
  • In the heat of speech and mind, some people do not care what the words are. Speak thoughtfully every word that comes out of your mouth because a person who speaks thoughtfully is never angry or angry.
  • have a good sleep. Sleeping calms your mind. If you have sleep problems, talk to your doctor immediately.
  • If you know that you are very angry, then mostly think about things that give you pleasure or you can also do something that makes your mind happy.

Many people express their anger in inappropriate and harmful ways, including:

Anger Explosion

Some people have little control over their anger. Such people may even commit physical abuse or violence. A person who is unable to control his nature, he separates himself from family and friends. Some people who are angry have low self-esteem. They use their anger to upset others and make themselves feel powerful.

Anger suppression

Some people believe that anger is an unfair or ‘bad’ emotion and try to suppress it. However, bottled anger often turns into depression and anxiety. Some people vent their anger on children or pets.

Tips to control anger

Keep a diary to monitor your anger. Try to look into those things why you get angry. Write them down and try a solution. You can stop anger with your self-confidence. You can calm down the gruesome form of anger. You can control your anger with small efforts. Consider training for Anger Management.

Hopefully, you must have understood what the effect of anger on the body is. If you get very angry too, try to keep it under control from today itself. So that you can avoid these health problems. Contact the doctor for more information on the subject of anger. Hello Health Group does not provide any type of medical advice, diagnosis and treatment.

How to control anger

You cannot change other people or circumstances that make you angry, but in such a situation, you can definitely try to change yourself.

You also start to feel that when you get angry, a powerful and unexpected thing dominates you, which will harm you, so do not let it dominate you at all.

Before anger becomes uncontrollable, it is known that anger is going to be uncontrollable, as soon as it is felt that if steps are taken to control it, then anger can be prevented from becoming uncontrollable. These signs can be as follows –

  • Stomach starts coming in the stomach.
  • Jaws or fists begin to stroke
  • Face turns red
  • Breath becomes faster.
  • Headache begins
  • Increases heartbeat
  • Shoulders become stiff
  • To calm anger some special methods should be learned which are as follows –
  • Take a deep breath. This breath should not come from the chest but from the stomach.
  • Walk a little faster. This pacifies the pent up anger. Then you can handle the situation with a cool mind.
  • Say to yourself with deep breaths… calm… calm… .. calm… ..
  • Relax the parts of tension in the body. As the shoulders rotate, massage the neck or head.
  • Take care of your hobby, listen to music, enjoy the fragrance, taste, picture etc.
  • Think about how you had overcome anger last time. Do the same this time.
  • Yogasana and Pranayama make the muscles and mind strong and give peace. Learn them and use them.
  • Slowly count to 10. If you do not benefit from counting to ten, then count once again.
  • Remind yourself that nothing will improve with anger, it will not only give you happiness but will also give you grief.

Anger, despite being justified, makes one devoid of discretion. Therefore, while presenting the proof of your intelligence, remind yourself that the world is not made to harm you.

– While arguing angrily, the box of most previous complaints is opened, this complicates the problem. Talk about the present. If you get angry on small things, then people stop paying attention to your words.

– Sometimes the environment near you becomes irritable and angry. Problems and responsibilities start to make you angry and people and things around you seem to be entangling you in the web. In such a situation, taking a break can be beneficial. Take a little personal time for yourself.

– Learn to ignore. If you get angry after seeing the child’s room, then close the door. What is the use of seeing what makes you angry. It is wrong to think that children should keep the room right so that I do not get angry. The question is not about the children, it is yours. You have to calm yourself down somehow.

– If you get angry due to traffic, then look for another route or find a bus, pool car, train etc.

– If you do not know to forgive then it becomes impossible to resolve the quarrel. The solution comes out of ending the sentiment of punishment. Punishment does not improve our lives, but only our own loss.

– Do not be hasty to say anything that has come to mind. Thoughtfully, one should speak carefully. Also, listen to what other people are saying.

– During the night, when the husband and wife discuses any point, a quarrel ensues. This may be due to fatigue throughout the day or any tension at home or office. In such a situation, the time to do important things should be changed.

– There is definitely benefit by adopting the methods described with patience. Anger becomes easier to control and the results are fantastic. Relationships improve, goals are achieved, and people lead a healthy and contented life.

If, even after trying all the remedies, you feel that you are not able to control anger and because of this your family, business or office relationship is on the verge of breakdown, then you should seek advice from a good psychologist immediately. He can give you ways to change your thinking and behavior, which can easily calm your anger.

Cancer Prevention Foods

Selection of healthy rich fiber sources vegan food for cooking

Cancer is one such epidemic. Due to which the lives of people can also be killed, but the cancer disease can be detected on time. So it can be treated as well. No one is untouched by cancer disease today. Whether it is the general public or celebrities, people of every class have fallen prey to this disease. There are many types of cancer of the cancer. The body becomes very weak due to this deadly disease. And the most important thing in all this is that you take care of your diet properly. So that it can help in avoiding this disease. Let’s know about such foods that can help you in saving from this disease.

Cancer is spreading its foot in terrible form today. Every year, millions of people die from various types of cancer worldwide. The main reason for getting cancer is genetic, but nowadays it is like lifestyle of people, the kind of people who eat food, do not exercise, pollution, obesity etc. causes increase the risk of getting cancer to a large extent. The easiest way to avoid such diseases is the Healthy Diet.

  1. You can also avoid diseases like cancer by changing your diet. Include some foods in your diet that contain anti-cancer foods. If you include them in your diet regularly, then the chances of getting cancer can be reduced to a great extent
  2. Ginger: Ginger is considered beneficial for cancer because ginger has some special properties that fight cancer cells. Ginger juice can also help in the problem of chemotherapy or radiotherapy. If you drink a spoonful of juice or chew a piece, use more in the vegetable, then you can avoid many types of cancer. Apart from this, you can also reduce your cholesterol level by eating it. Blood clots do not form in the body due to its consumption. It is also an anti-fungal, which protects you from many other physical infections.
  3. Vegetables: Green vegetables are considered beneficial for health. And they help protect against many diseases. Green vegetables like cauliflower and broccoli that kill cancer cells. And prevent tumors from growing. They can work to reduce the risk of cancer.
  4. Turmeric: Turmeric is said to be very beneficial for health. Turmeric is most commonly known as a naturally strong medicine for cancer. Turmeric works to increase the effect of cancer chemotherapy. Turmeric can be made more beneficial by mixing it with oil and black pepper.
  5. As a result, the risk of cancer can be reduced by the consumption of fruits. Consuming fruits rich in vitamin C and fiber is considered good for health. They are also considered beneficial for liver.
  6. Tomatoes: Lycopene is found in tomatoes. And it is considered to be full of antioxidant properties. Those who can help you to fight against the risk of cancer. Include some foods in your diet that have anti-cancer properties. If you include them in your diet regularly, then the chances of getting cancer can be reduced to a great extent. Thousands of people lose their lives each year from endometrial cancer. Lycopene and other ingredients present in tomatoes help in preventing endometrial, lung, prostate and stomach cancer.
  7. Garlic: It is said that eating two to three buds of garlic on an empty stomach in the morning protects against many diseases. Also, it does not allow cancer cells to grow quickly. Cancer cells soon start repairing. Garlic has antioxidant properties that fight against other bacteria, including H. pylori. H. pylori bacteria cause ulcers and colon cancer.
  8. Broccoli: In addition to broccoli every day, consume cauliflower, cabbage. They have cancer fighting properties. Broccoli contains a significant amount of sulforaphane, which is a powerful compound. It increases the protective enzymes present in the body. Due to its intake, the cancer causing chemicals are released from the body. Sulforaphane has the power to eliminate breast, liver, lung, prostate, skin, stomach and bladder cancer.
  9. Walnut: Research has revealed that women who consume walnuts regularly, breast cancer problem is reduced to a great extent. It slows down the growth of cancer cells, as well as prevents prostate cancer.

Cancer is considered one of the deadly diseases in the world. Many medicines have been made to fight cancer, but so far people have not been able to get rid of this dangerous disease. Cancer can happen to people of any age, but people who are age-old fall prey to it. It can prey on any part of the body. Many people are not aware that cancer can be prevented from coming nearby adopting a healthy diet. Green leafy vegetables and fruits have so much strength that they make the body strong enough to prevent fatal diseases like cancer.

Tea Green tea and organic tea contain antioxidants and cancer fighting elements. Drinking this does not cause bladder cancer, skin cancer, breast cancer. Carcinogen is released from the body by eating it.

Citrus fruit juice: Drinking fresh orange or lemon juice removes the risk of cancer. It contains fiber, vitamins and minerals which reduce the risk of cancer. The red and blue colored anthocyanin is a compound that reduces the aging process, prevents the formation of heart disease and does not cause cancer. Many red colored fruits such as strawberries and cherries etc. have a lot of anthocyanins.

 Mushroom makes this immune system strong and has the power to fight cancer.

Lack of nutrition in cancer

Cancer affects the diet of the patient in many ways. Generally, the appetite of cancer patients disappears. This is the most common problem. As a result, the amount of food and essential nutrients like carbohydrate, protein, fat and mineral salts etc. are decreased.

Many cancer patients lose their diet because the disease affects various parts of their digestive system, such as the esophagus, stomach, small or large intestine, liver, cheek bladder, or pancreas.

What to eat during cancer

Such patients should take nutritious food so that nutritional requirements are met. A diet rich in carbohydrates is a good remedy. Cereals, fruits and vegetables like potatoes are good sources of carbohydrates. Sweet foods are also sources of carbohydrates. However, they should be consumed in limited quantities and people suffering from diabetes should avoid them.


Protein is very important to get energy for muscle development and work. Apart from this, protein is also necessary for various bodily functions such as wound healing, fighting with disease and clotting of blood. Eggs, meat, lentils, peas, beans, soy and nuts are good sources of protein.

Vitamins and Minerals

Lack of vitamins and minerals is a common problem in such patients, as demand for both these elements is high and supply is low. Therefore, for proper nutrition with proper diet, additional doses of vitamins and minerals are necessary.

Liquid substance

Cancer patients are required to consume adequate amounts of fluids. Do not eat fried, roasted, spicy or solid foods. Eating more in small amounts makes digestion easier and the stomach does not feel heavy.

Chemotherapy patients

Chemotherapy is a common treatment for cancer patients, lasting four to six months. During this, it is important to take care of many important things related to diet.

Appetite decreases until the first day of chemotherapy and one to two days after that. Nausea and vomiting sometimes occur. Medications to prevent vomiting are given. During this period, the diet should be consumed in such quantities as liquid and soft foods that get energy immediately and after this, the patient should take a normal solid diet or half-solid diet. Wash fruits and vegetables should be eaten properly. Milk should always be boiled and drunk.

Radiotherapy patients

There is a risk of sensitivity and ulceration (abscess) in those who undergo radiotherapy of the face and neck. Due to which there is difficulty in swallowing. Therefore, such people are advised to take liquid and light diet. They should be avoided fried, spicy and hot foods. If there is a lot of pain then regular pain relieving medication can be taken. This does not make the pain uncontrollable.

Surgery patients

After surgery, the patient needs more calories, protein, vitamins and minerals so that the wounds can heal quickly. Diet is started by mouth as soon as possible after surgery.