ANNASWAROOPA VIJNANEEYA ADHYAYA अन्नस्वरूप विज्ञानीय अध्याय : Ashatanga Hridayam Chapter 6

ANNASWAROOPA VIJNANEEYA ADHYAYA. The sixth chapter of Astanga Hridaya is called as Annaswaroopa Vijnaneeya Adhyaya. It is a detailed look at various food ingredients. The chapter deals with cereals, legumes, grains, pulses prepared foods, non-veg foods and leafy vegetables, fruits, salts, medicinal herbs and salts.

SHUKA DHANYA VARGA – GROUP OF CORNS BROUGHT WITH SPIKES

Rice varieties in Ayurveda

1. Rakta (red),
2. mahan (big sized rice),
3. kalama,
4. turnaka,
5. shakunahruta,
6. saaramukha,
7. deerghashuka (having sharp and long spikes at the end),
8. sugandhika (having good smell),
9. rodhrashuka,
10. pundra,
11. pandu,
12. pundarika,
13. Pramoda,
14. Gaura (white rice),
15. Sariva,
16. Kanchana (golden hued rice),
17. mahisha,
18. Shuka,
19. Dushaka,
20. Kusumandaka,
21. Langala
22. Lohavala,
23. Kardama,
24. Sheetabheeruka,
25. Patanga,
26. stapaneeya (bright red)

Rice varieties that are cultivated are suitable for consumption.

Health Benefits of rice Which one is best?

1. Svadu rasa – sweet taste
2. Swadu paka – sweet taste conversion after digestion
3. Snigdha – unctuous
4. Vrushya – natural aphrodisiac
5. Baddhalpavarchasaha causes mild constipation, which results in a smaller amount of Faeces
6. Kashaya anurasa – mild astringent taste
7. Pathya is suitable for everyday consumption
8. Laghu is light and easy to digest
9. Mutrala – diuretic that boosts the volume of urine
10. Hima – coolant

Raktashali

The red variety of rice is the best quality of all.

* It helps to quench thirst.
Balances three Doshas.

b)Next most effective Mahan (big rice of a large size) kind.

C) It is followed by the Kalama variety. And the chronology continues as shown in Verses 1 – 3.

DRAVADRAVYA VIJNANEEYA ADHYAYA.  द्रवद्रव्यविज्ञानीय अध्याय Ashtanga Hridayam Chapter 5Preventive Healthcare Ayurveda Roganutpadaniya रोगानुत्पादीय अध्याय : Ashtanga Hridayam Chapter 4

Yavaka,
* Haayana,
* Paamshu,
* Vashpa,
*Naishadha rice varieties
Are

a)Svadu – sweet,
b)Ushna is hot in power,
C) Guru – difficult to absorb,
(d) Shleshmapittala – increases Kapha and Pitta
e) Snigdha (unctuous, oily)
f) Amlapaka – undergoes sour taste conversion after digestion
G) Srushtamutrapureesha – increases bulk and volume of faeces as well as urine

* They’re not good when they are reversed.

SHASHTIKA SHALI / Shashti Shali

SHASHTIKA SHALI is the paddy that grows in 60 days.

Shashtika shali qualities :

a)Snigdha – unctuous, oily
b)Grahi Absorbent, beneficial in diarrhea and mal-absorption syndrome.
c)Laghu (light for digestion)
d)Svadu – sweet
e)Tridoshaghna is a balancer of all the three Doshas
f)Sthira is a stabilizing agent.
g)Hima -coolant

Shashtika shali varieties :

It can be classified into two kinds There are two kinds

1. Gaura White and
2. Asita-gaura (blackish white).

* The second most inferior food to shashtika is mahavrihi.
* Next to that is krishnavrihi and
* the others such as jatu mukha, kukkutandaka, lavaka, paravataka, sukara, varaka, uddalaka, ujvala, cina, sarada, dardura, gandhana and kuruvinda.

Other varieties of rice are :

a)sweet in flavor,
B) Sour at the end of digestion
C) is a significant increase in Pitta and is difficult to take in.
D) It raises the quantity of feces, and urine.
e) raises body temperature and
F) creates imbalance in Tridosha.

Preventive Healthcare Ayurveda Roganutpadaniya रोगानुत्पादीय अध्याय : Ashtanga Hridayam Chapter 4

TRUNA DHANYA VARGA – GROUP OF GRAINS DERIVED FROM GRASS-LIKE PLANTS

Kangu, Kodrava, Neevara, Shyamaka, and other grains
Are
* cold with potency
* It is easy to digest.
* increase Vata,
* Lekhana (scraping and insanity) and
* Balance Kapha as well as Pitta.

Priyangu

* assists in the healing of fractures,
* nutritive,
* nourishment and
* is difficult to be absorbed.

Koradusha

* grahi (absorbent),
* Coolant and
* anti-poisonous.

YAVA / BARLEY BENEFITS

YAVA GUNA / BARLEY QUALITIES

1. Rooksha (dry)
2. Sheeta – cold
3. Guru (Heavy to take in)
4. Svadu – Madhura (sweet)
5. Sara – promotes bowel movements
6. Vit-vata Krut – it boosts the amount of faeces in the body and triggers flatus
7. Vrushya – natural aphrodisiac
8. Stairyakrut increases the body’s stability

Barley indications in diseases – Yava uses

* Mutrameda – urinary disorders
* Pitta – Kapha imbalance disorders
* Peenasa – a running nose, rhinitis
* Shwasa * Shwasa Asthma COPD wheezing, breathing difficulties, asthma
* Kasa * Kasa – cough, cold
* Urusthamba – stiffness of the thigh
* Kantaroga – throat diseases
* Twakroga – skin diseases

* Anuyava (tiny-sized barley) is less nutritious in comparison to Yava.
* Venuyava (seeds of bamboo) is unctuous, non-porous and extremely hot.

Ritucharya adhyaya ऋतुचर्या Seasonal Regimen : Ashtanga Hridayam Chapter 3

GODHUMA – WHEAT BENEFITS

Wheat / Godhuma Qualities

1. Vrushya – natural aphrodisiac
2.Sheeta – cold
3.Guru (Heavy in order to digest)
4.Snigdha – unctuous, oily
5.Jivaniya – enlivening
6.Vatapittaha – Balances Vata and Pitta
7.Sandhanakari – heals wounds and fractures
8. Madhura (sweet)
9.Sthairyakrut can improve the body’s stability
10.Sara – promotes bowel movements
11.Pathya can be consumed on a daily basis

* Nandimukhi wheat variety is great for health.
It’s

a)Sheeta cold
b)Kashaya (astringent)
c)Madhura (sweet)
d)And Laghu (light to digest)

SHIMBIDHANYA VARGA – GROUP of PULSES AND LEGUMES

The Mudga (green gram) as well as adhaki (toor dal), masura (lentil) and other varieties are part of the group known as shimbidhanya (those with legumes and pods).

1. Vibandhakrut – They are responsible for constipation,
2. Kashaya, Swadu – astringent flavor,
3. Grahi – absorbent,
4. Katu vipaka – pungent after digestion,
5. Sheeta – cold and potent,
6. Laghu easily digestible,
7. reduce fat (fat), kapha asra (blood) and pitta
8. suited for external applications and for bathing the body parts and other parts of the body.

Mudga – Green Gram – Moong in Ayurveda

Of all the three, mudga (green Gram) is the best.

* it leads to a slight increase of the chala (vata)

Kalaya – round pea – Vatana

* cause dryness and vata,
* creates more faeces.
* is difficult to be digested

Rajamasha – big black gram – Urad Dal

* increase Vata,
It is dry,
* difficult to digest and heavy.
* Increases the volume of faeces.

HORSE GRAM / KULATTHA BENEFITS

Kulattha – horse gram qualities

1. Ushna is hot and potent,
2. Amlapaka is sour at when you’ve finished digesting
3. cleanses semen,

Kulattha Uses Ayurveda

a)urinary stones,
b)Shwasa (b)Shwasa Asthma COPD wheezing, breathing difficulties, asthma
c) Peenasa – running nose, rhinitis
D) Kasa – cough, cold
e) Kapha – Vata diseases

But Kulattha increases bleeding disorders and though is not recommended in such conditions, like menorrhagia.

NISHPAVA – FLAT BEAN

* aggrave pitta, vata, and bleeding disorders.
* It boosts the production of breast milk
* and encourages the formation of urine.

Flat bean qualities;

a)Guru (Heavy in digestibility)
b)Sara – promotes bowel movements
C) Vidahi increases the sensation of burning
D) It’s not great for the eyes or semen quality.E) It lowers Kapha,
F) inflammation and
G) can be useful in poisoning.

MASHA — BLACK GRAM BENEFITS:

Qualities of black Gram is

1. Snigdha – unctuous,
2. Balya increases strength
3. boosts kapha as well as Pitta
4. Malakara can increase the bulk of faeces
5. Sara – laxative,
6. Guru is not easy to digest,
7. Ushna – hot to the point,
8. Vatahara – mitigate Vata,
9. Madhura sweet and delicious,
10. shukra vruddhikara, Virekakrut boosts semen and increases the strength of ejaculation.

* The fruits that are part of kakandola along with atmagupta (Mucuna Pruriens) are like the black gram in terms of quality.

SESAME SEED BENEFITS

Tila – sesamum seed qualities

1. Ushna is hot and potent ,
2. Tvachya is good for skin care,
3. Sheetasparsha – cold to touch,
4. Keshya is great for hairs,
5. Balya – strengthening
6. Guru is difficult to take in,
7. The Alpamutra plant is able to produce a tiny amount of urine.
8. Katupaka – pungent towards the at the end of digestion
9. Medhakrut can boost intelligence.
10. Agnikrut – increases digestive function,
11. This increases kapha as well as pitta.

SEEDS OF UMA – LINSEED – Alasi – Flax seeds

Qualities of linseed

a)Snigdha unctuous,
b)Madhura Tikta – sweet – bitter to the taste
C) Ushna, hot in strength,
D) boosts pitta and kapha,
E) difficult to digest,
F) Not good for semen and vision,
G) spicy at the end of digestion.

* Similar to the seeds of the kusumbha.

* Masa (black gram) within the category simbija (legumes) and
* Yavaka (small barley) within the category of sukaja (cereals) are not as good.

* GRAINS FRESH (just taken in) contain abhisyandi (causes excessive exudation from the tissue pores , and block them with it),

* The ones that are older than one year can be digested easily.

* The ones that grow rapidly and are sucked out from their husks, when properly cooked, are also easy to digest.

This concludes the collection of Shimbi Dhanyas. (legumes).

KRITANNNA VARGA – GROUP OF PREPARED FOODS

Manda, peya, vilepi, and Odana are all rice preparations or other grains that are cooked in water.

1. Manda: The fine liquid similar to water that is drained in the immediate aftermath of boiling is known as manda.

2. Peya is slightly thicker than manda, yet still peya, which is a liquid;

3. Vilepi is the next stage that has more solid grain and less fluid is referred to as vilepi.

4. Odana The final stage that is solid and without the fluid component is known as odana.

* Manda Peya, vilepi and odana are less digestible by their order of numbering.

* Manda – the easiest to digest. Odana is more difficult to digest.

Manda – a thin liquid that has been drained

1. Manda is the most effective.
2. It facilitates the flow of flatus and faeces,
3. Eliminates thirst and fatigue,
4. It nullifies residual doshas.
5. Thus, it is utilized as diet following Panchakarma, and all Doshas are removed.
6. Manda helps digestion,
7. Restores normalcy to the tissues.
8. causes a softening of channels.
9. Perspiration
10. and initiates the digestive process

Peya (more liquid, less solid)

a) relieves hunger,
b) thirst,
c) exhaustion,
d) debility,
E) abdomen-related diseases and fevers
F) it aids in the elimination of faeces
G) beneficial for all
H) stimulates appetite
I) and aids digestion.

Vilepi – less liquid, more solid

1. prevents the release of body fluids,
2. beneficial for heart health,
3. Reduces thirst
4. The ability to sate appetite
5. Perfect for everyone
6. particularly for those suffering from eye disease,
7. the people who have received Panchakarma purification therapies
8. Who are weak and
9. People who were given drinks with fats in the course of Snehana Therapy (before Panchakarma).

Odana – solid portion

* made with grains that have been well washed,

* where the whole water has evaporated

*, and is free of hot fumes, is simple to digest.

Additionally, when prepared with decoctions of medicinal compounds of high potency or made with the fried grains are easily digestible

* The opposite of these, which are prepared by the dairy, muttom, and so on. They are difficult to digest.

In this way it is possible to determine the effect on the grains, its type of processing, the admixtures quantities, and many other aspects must all be considered.

MAMSA RASA – MEAT SOUP

* Brihmana – nourishing
* Preenana gives satisfaction,
* Vrushya – aphrodisiac,
* Chakshushya can be beneficial for the eyes (vision) and
* Vranaha heals wounds and ulcers.

MUDGASOUP – SOUP of GREEN GRAM benefits

* is beneficial for health,
* for those who have had the purification process of Panchakarma and
* to those who suffer from ulcers and throat conditions and eyes.

KULATTHA SOUP – HORSE GRAM SOUP

Vatanulomi is the initial step to restore the normal motion of Vata within the abdomen.

* Gulma (abdominal tumor),

* tuni and

* Pratituni (groin pains) — these remedies may help alleviate these symptoms.

Food items made with Tila (sesamum),

Pinyaka (remainder from sesamum after the oil has been removed),

Germinated grains.

Shandaki vataka (balls of rice fried in oil that have been dried in the sun and then cooked)

Dried leafy veggies and

• aren’t recommended for eyesight because they increase doshas that lead to debility.
• are difficult to absorb.

Therefore, Ayurveda does not recommend the consumption of germinated grains.

RASALA – Curds churned and seasoned with sugar and pepper powder

• Rasala curds that have been churned and seasoned with sugar and pepper powder.
• Can cause an increase in body weight.
  It also works as an aphrodisiac.
• Unctuous,
• * Boosts Strength and
• * Improves Taste.

PANAKA – VEGETABLE / FRUIT JUICE

1. Reduces exhaustion, 2. Subdues hunger and thirst,
2. Provides energy and endurance (especially after strenuous activity).
   5 Gives satisfaction despite the difficulty of digestion as it contains long-lasting carbs which make digestion difficult; 7. It acts as a diuretic and induces heart-warming feelings while replenishing vitality reserves of the material made of. 10. Invigorates mood through natural ingredients

LAJA – FRIED PADDY

• Laja is made by deep-frying paddy grains.
• Rehydrates thirst
• Reduces vomiting, * diarrhea, * diabetes, * obesity * reduces cough, kapha and pitta * increases appetite
  It is easy for digestion and * cold in its potency.

Prethuka – parboiled and flaked

• Eating raw rice * can be challenging due to its strong flavors, strengthening properties, and potential for constipation.
• *Prithuka is made by boiling paddy for a short period of time before pounding it with a mortar and pestle.

Dhana – Fried Barley and other grains :

• Dhana (fried lightly and various grains) is a food item that stays long in the stomach, slowing digestion.

*is sweet, dry, savoring, thrilling and difficult to digest.

• Dhana is made by lightly frying it in oil, then soaking it in water before cutting it into small cubes.
• Saktu is a type of flour that can be consumed either cooked or raw.

Dinacharya दिनचर्या अध्याय : Daily Routine According to Ayurveda : Ashtanga Hridayam Chapter 2

SAKTU – CORN FLOUR Qualities and uses in Ayurveda

Corn flour in this recipe is easily digestible, relieving hunger and fatigue as well as quenching thirsty eye conditions and cuts.

When and how to take corn flour rules

• is both healthy and nutritious. Drinking this beverage immediately increases your energy levels.
• Corn flour should never be consumed without having any water added between.
• Consume no more than twice in one day
• Avoid drinking in the evening
• Not intended for consumption alone, without other types of food.
• Limit consumption to two hours after meals.
• It should not be difficult to chew or eat in excessive amounts

Rice flour and other cereals such as horse gram and various legumes, along with spice sweet and sour substances are used in many delicious dishes. Some dishes are cooked using water while others use steaming while some involve oil for preparation. Vegetables like onions or brinjals may also be included for flavor in certain recipes.

• These dishes are typically consumed as snacks or side dishes in between meals.
• Due to their inability to digest, some precautions have been provided.

Pinyaka may cause giddiness, dryness, indigestion, and vision impairment. * Pinyaka is left over of ground nut, sesamum or other oil seeds after they have been extracted from their oil.

Vesavara is a type of meat that’s cut into small pieces and mixed with spices like ginger or pepper before being fried or roasted.

• Vegetable Vesavara is made by mixing flour or pulses of various varieties with spices and other ingredients.

Vesavara contains some nutrients which may be difficult to digest or lead to poor reproductive results; on the other hand, C) increases strength and helps build muscles.

Vesavara made with green gram is difficult to digest.

• possess properties identical to the substance from which it was made.

Consumables cooked through steam baking on hot mud or iron pans, within an oven kept above an open flame, or directly placed over coals burning are digestible according to their numerical sequence.

*Food cooked directly over coal is more digestible than those prepared using steam.

This concludes our series of foods.

MAMSA VARGA – Group of Meats

Mriga Varga (Deer etc):

A) Harina (antelope; fawn),

B) Kuranga (type of deer),

C) Arksa (white-footed antelope),

D) Gokarna (Deer Antelop),

E) (e.g. Mrigamatrika red coloured hare as deer),

F) Shasha rabbit;

G Shambara deer with branched horns;

H) Charushka gazelle
These eight-footed animals are also referred to as Sarabha or Mrigas.

• These are various species of deer, antelope and bucks. Some have horns while others do not.
  All are herbivores found mainly in dry regions or shrubby forests. In the past they were hunted primarily for food purposes.

VIRGA VISKIRA – A GROUP OF BIRDS THAT SCRATCHES THE GROUND WITH LEGS to search for food items

a)  Lava (bustard quail),
b)  Vartika (bush quail),
c)  Vartira (rain quail),
d)  Raktavartma (red eyed owl),
e)  Kukkubha (wild cock),
f)  Kapinjala (black partridge),
g)  Upachakra (small greek pheasant),
h)  Chakora (greek pheasant),
i)   Kurubahava,
j)  Vartaka (button quail),
k)  Vartika( bush quail),
l)  Tittiri (grey partridge),
m) krakara (black partridge),
n)  sikhi (peacock),
o)  tamracuda (domestic cock),
p)  bakara (small creane),
q)  gonarda (siberian crane),
r)   girivartika (mountain quail),
s)   Sharapada (a kind of sparrow),
t)   indrabha (hedge sparrow),
u)   varata (goose) etc.
They belong to the viskira group of birds (birds that scratch the ground with their feet and feed).

PRATUDA – Group of Birds that Gather Food and Eat

Jivanijivaka (Greek Partridge), Dattaha (Gallinule), Dasyuha (Datyuha), Bhrunagahwa (shrike), Chuka(Parakuteet), Sukakaparakeet(parakeet), Sarikamynah(Feather-Wild Sparrow), Latva(Wild sparrow), Kokila(Cuckoo), Harita( Grey Peigon), Kapotawood Peigon, Chataka house sparrow.

Pratuda are members of the group known as pratii (birds that consume their food items).

BILESHAYA GROUP of Creatures that Live in Burrows

B) Bheka (frog),
c) Godha (iguana lizard),
d) Ahi (snake),
e) Swavid (hedgehog), etc. Additionally, Bileshaya are found living inside burrows.

PRASAHA VARGAS — Animals that feed by biting into food to tear it apart for consumption or destruction

1.  Go (cow),
2.  khara (ass, donkey),
3.  aswatara (mule),
4.  ustra (camel),
5.  ashwa (horse),
6.  dwipi (leopard),
7.  Simha (lion),
8.  Aruksha (dear),
9.  Vanara (monkey),
10. marjala (cat),
11. musaka (rat, mice),
12. Vyaghra (tiger),
13. Vrka (jackal),
14. babhru (large
15. brown mongoose  tarksu (hyena),
16. lopaka (fox, jambuka (jackal),
17. syena (hawk),
18. casa (blue joy),
19. vantada (dog),
20. vayasa (crow),
21. sasaghni (golden eagle ),
22. bhasa (bread vulture ),
23. kurara (osprey),
24. grdhra (vulture),
25. uluka (owl),
26. kulingaka (sparrow hawk),
27. dhumika (owlet),
28. madhuha (honey buzzard),

Animals and birds alike belong to the group known as Prasaha (which eats their food with teeth, breaking it up before ingestion.)

MAHAMRIGA BIG ANIMALS

Varaha (boar), Mahisa (buffalo), Nyanku (dog deer), Rohita (big deer) Euru (swamp deer) F varana(elephant), Srmara(Indian wild boar), Chamara(yak), Khadga(rhinoceros) and Gavaya(goyal ox) all play important roles in society today.
They are commonly referred to as mahamriga (animals with a large 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), Chitrahva(ruddy Sheldrake), Madgu(small cormorant), Krouncha(pound heron). And so forth and so on.

Apcara (an aquatic bird species)

MATSYA VARGA: GROUP OF FISH

1.  Rohita (red fish),
2.  pathina (boal),
3.  kurma (tortoise),
4.  kumbhira (gavial, alligator),
5.  karkata (crab),
6.  sukti (pearl mussel),
7.  sankha (conch shell),
8.  urdu (otter),
9.  sambuka (comman snail),
10. safari (large glistening fish),
11. varmi candrika (a kind of cat fish)
12. culuki (propoise, seahog )
13. pakra (crocodile),
14. makara (crocodile),
15. sisumara (dolphin),
16. timingala (whale , shark),
17. raji (snake fish),
18. cilicima (red striped fish) and others belongs to group of matsya (fishes).

• Here, eight varieties of mamsa (meat) are listed.

Sheep and goats are not classified in any particular category due to their distinct hereditary and ability to adapt in various environments.

Of the eight groups previously described, three remain intact.

*the three initial ones (Mriga, viskriya and pratuda) are also commonly referred to by their vata dominant name of Jangala.

*The three last ones (mahamriga Jalacara, Mahamriga and Matsya) are known as anupa (Kapha dominant);

• The two middle chakras (bilesaya and prasaha) are known as sadharana (balancing of trichoshas).
• Jangala The region is noted for its dry forests (shrubby) and less rainfall, along with Vata dominance.
• Area with extensive rainfall, often waterlogged. Anupa (Kapha dominant).

*Sadharana (temperature) refers to an area that does not experience either too much dryness nor flooding.

• The beauty and tranquility of the land can be witnessed in its variety of wildlife and flora.

Meat from the Jangala group

 are the best ,
·      they cause constipation,
·      are cold (in potency),
·      easily digestible, and
·      good in sannipata with great increase of pitta and moderate increase of vata, mild increase of kapha following them.

Shasha’s meat (rabbit) inspires hunger Pungent after digestion* Water absorbent *and cold, both in potency.

a) Bird eggs such as the Vartaka (button quil) and other birds can be consumed.

• may be slightly spicy, but they are difficult to digest and unruly in the stomach, leading to a feeling of fullness.

b) Tittiri (sparrow)

• is superior to none as it enhances digestion, intelligence strength, semen and strength by preventing body fluid release and improving skin tone through increased vata balance. Ultimately this reduces sannipata effect through vata accumulation.

Shikhi (peacock) meat.

• Overall quality may not be exceptional

*but beneficial for ears (hearing and voice ageing), eyes (vision), as well as brain (cognition).

a)Flesh from an adult male wild fowl.

What the peacock does, can be very attractive and even act as an aphrodisiac for men.

B) that, due to domesticated poultry raising kapha levels which make them difficult to digest.

C) Krakara (black partridge) flesh can aid digestion and boost intelligence levels; it has also been known to be beneficial for your heart (or mind).

D) Similar to the flesh of upachakraka.

E) While kana is difficult to digest, it invigorates and increases doshas.

Cataka’s Meat

• Increases kapha levels and is unctuous. It also reduces vata, making it the ideal way to enhance semen production.

Bilesaya refers to the flesh of animals belonging to this group.

• are difficult to digest, hot in potency, sweet and unctuous; they increase semen and urine production while strengthening the vata dosha by decreasing vata and raising pitta and kapha energies.

Mahamrigas: Large animal’s meat qualities

tends to have a cold effect.

Carnivores and prasaha animals all consume flesh from other creatures to form food for consumption.

*may contain salt for flavor;
*unpalatable after digestion
*strengthens the muscles of body
This supplement is especially beneficial to those suffering from chronic hemorrhoids, duodenal illnesses or who consume alcohol regularly. It’s an ideal choice for those with these chronic illnesses as well as those who consume large amounts of sodium on a regular basis.

GOAT’S MEAT Qualities and Benefits in Ayurveda

• Goat meat has a high potency and is difficult to digest due to its fat content; however, this does not affect the doshas negatively.
• is exactly the same as the doshas that make up humans; it acts anabhisyandi (does not increase hormones in tissue channels).
• It is nourishing, causes weight gain.

*Avi (meat from sheep) is different than goat’s meat in that it contains more fat and can lead to weight gain.

Gomamsa – flesh of bullock, cow, and bullock

* relieves the symptoms of dry cough and exhaustion, excess food cravings, intermittent fevers chronic nasal catarrh as well as emaciation and other diseases caused by the increase in Vata independently.

* The flesh made of mahisa (buffalo) is hot.
* difficult to digest,
* helps to improve energy, sleep and strength within the body.

* The flesh of the Varha (pig) is like the buffalo’s.
* eases fatigue
* improves flavor, semen and strength.

* Fish has a tendency to raise kapha dramatically
Chilichima fish can increase all three dosas.

* Lava, Rohita, godha, and ena-are the best of their respective groups.

a)Meat from animals that were killed just recently,
b)which is pure (uncontaminated)
C) as well as mature animals

Which Meat should not be consumed or avoided?

* Meat from dead animals
* of those who are extremely poor in appearance,
* are very fat,
* and those animals who have died because of diseases and poison, water (drowning) as well as poison

Should be rejected.

* Meat derived from the upper part of the umbilicus of male animals, and
* from the areas below the umbilicus of female animals.
* which is derived from the pregnant animal
It is difficult to digest all of them.

In the quadrupeds,

The female flesh is easy to digest
And among the birds
* It is of males.

* The flesh that is derived from the neck, head and thighs, back, forelegs, waist and intestines is difficult to digest in reverse order of the enumeration.
Tissues of animals like blood and other tissues are difficult to digest in their sequential sequence;
* penis, testicles, liver, kidneys and rectum can be more difficult to digest . They are more difficult than the flesh.

* And that’s it for the meat category.

* In earlier India hunting was popular both for the purpose of food, and also as a pastime.
* In the hunted animals and birds of various species and of nature, certain species were considered suitable for food, but others weren’t.

* It’s difficult to identify all of the birds, animals and fishes mentioned herein and some may be extinct or even.

SHAKA VARGA – GROUP OF LEAFY VEGETABLES

Patha (Cissampelos pareira), shati (Hedychium spicatum), susha, sunishanna, satinaja in general,
* reduces the effects of all three doshas. They are digestible and is grahi (absorbent) sunishanna is a stimulant of hunger and acts as an aphrodisiac.

Rajakshava is still in good health and can treat duodenal disease and haemorrhoids.

vastuka is a method of breaking up hard faeces.

• Kakamachi (Solanum the nigrum) helps to combat the three doshas that are helpful in treating skin disorders, and and is aphrodisiac in its potency and rejuvenator. It also facilitates the flow of faeces. It also is beneficial for voice.

• The changeri (Oxalis corniculata) has a sour flavor, aids digestion, is beneficial for haemorrhoids, duodenal disorders, and for increased vata and Kapha Hot in strength it prevents fluids from being eliminated and is easy to digest.

• Patola,
• saptala,
• Arista (neem leaves),
• sharngeshta (angaravalli/bharangi),
• Avalguja (Bakuchi),
• amruta (Tinospora),
• Vetra (shoot of the vetra),
• Brhati (Solanum indicum),
• vasa (Adhatoda vasica),
• kutill,
• tilaparnika (badraka),
• mandukaparni (Gotu kola),
• Karkota,
• karavella (bitter gourd).
• Parpata,
• nadikalaya,
• gojihwa (godhumi);
• Vartaka (brhati),
• Vanatiktaka (vatsaka/kutaja),
• karira,
• Kulaka (kupila),
• nandi (jaya),
• kucaila,
• sakuladani (mesasrngi),
• katilla (raktapunarnava),
• kebuka (kembuka),
• kosataka,
• and the Karkasa (kampilla)

* All of them are

• Cold in potency,
• The taste is bitter,
• spicy at the conclusion of digestion
• by holding the fluids’ movement
• Increase vata, and
• reduce pitta and kapha.

Patola is great for your heart (or the brain) and beneficial in worms. It is sweet at the final stage of digestion, and provides the taste.

Two Brihatis (Brihati as well as Kantakari) increase pitta, stimulate food craving, and break in the hard, faeces.

Vrusha – Vasa helps treat cough, vomiting and it treats haemorrhagic diseases.

Karavella – bitter gourd is more pleasant in taste , and helps digestion and lessens the effects of pitta and kapha in particular.

Brinjal benefits

Brinjal is bitter, pungent and hot to the point of being sweet, helps to reduce vata and kapha. It is somewhat alkaline, helps in digestion and improves taste. It doesn’t cause any ailment to pitta.

Karira creates distention of the abdomen and is dry with a bitter and sweet the taste.

Kosataki and avalguja cut through the hard faeces, and help in digestion.

• Tanduliya is potent and cold Dry sweet and delicious in flavor. It is in the final stages of digestion, and is easily digestible, treats intoxication, pitta, poison, and is the source of boldness;

• Munjata helps to reduce pitta and vata It is cold, unctuous in its potency, difficult for digestion, and sweet. and makes the body bulkier and boosts semen.

• Palankya is difficult to digest, and also a laxative.
• Upodika (spinach) is a remedy for intoxication. the chanchu has a similarity to palankya, and prevents the liquid elimination.

• Vidari reduces pitta and vata it is diuretic, sweet tasting and cold in its potency it prolongs life (by providing strength) and can make the body stronger and healthy for the throat difficult to digest, an aphrodisiac as well as a rejuvenator.

• Jivanti is beneficial for eyes, reduces dosas, delicious in flavor and is cold in its potency.

Kusmanda – ash gourd, Tumba (alabu), Kalinga, karkaru, evaru, tindisa, trapusa, cinaka, cirbhata

All of which increase vata and kapha. It breaks down the hard faeces and is long and inactive within the stomach, causing more secretion of tissues. tasting sweet after digestion, it is not digestible.

ASH GOURD BENEFITS

• Ash gourd is one of the most effective creepers. It reduces pitta and vata, which cleanses the bladder and urinary tract, as well as is aphrodisiac.
• Trapusa causes increased urine (diuretic).

It is a very dry plant. Tumba (alabu) is extremely wet (causes dryness) and absorbent ;
Kalinga, Ervaru, and cirbhita

a)when you are able to mitigate pitta, and cold in their the potency.

b)but when they are ripe, they are different in their qualities

C) the ones that are overripe and separate from the attachments, will be acidic in flavor, which can boost pitta, reduce vata and kapha. improves appetite and taste. beneficial for the heart and prevents the enlargement of the prostate, and distention of the abdomen, and is easily digestible.

Ayushkameeya Adhyaya “Desire for long life.” आयुष्कामीय अध्याय : Ashtanga Hridayam Sutra Sthana Chapter 1

Mrinala (lotus stalk), bias (lotus root), saluki (lotus tuber), kumuda (utpala kanda), nandi, mashaka, keluta,srngataka, kaseruka, kranucadana and kalodya

* Dry (cause the dryness). Water is adsorbent, cold in its potency and easily digestible hot.

Kalamba, Nalika – (kapotacarana), marsa, kutinjara, kutumbaka, cilli (vastuka), latvaka, lonika, karutaka, gavedhuka, jivanta, jhun jhu, edagaja, yavasaka (yavanisaka), suvarchala and aluka of different kinds,

* The leaves of legumes that are used in soups and laksmana are dry, sweet and slightly salty, increase vata and kapha. They are difficult to digest cold in strength, they aid in eliminating the faeces and urine, remain longer in the stomach for digestion when simmered in steam, the juice extracted and mixed with oil, they won’t cause any discomfort to the dosas.

Cilli with its small leaves, is identical (in the way of) to vastuka.

• Tarkari Varuna and Tarkari are both delicious and slightly better, and help to can help reduce vata and kapha.
• The two types of varsabhu as well as kalasaka are somewhat alkaline bitter and pungent, they aid in digestion, break up the hard faeces and heal artificial poisoning, dropsy, kapha and vata.

• The tender, tender leaves of cirabilva boost appetite, reduce vata and kapha as well as cause an increase in bowel movements;
• the satavari spri and aphrodisiac. They also help to reduce the effects of three dosas

Vamsakarira (tender bamboo shoots) can cause dryness in the body the stomach, heartburn, and an increase in pitta and vata.

Pattura helps digestion is bitter and treats an increase in the size of the spleen and hemorrhoids and helps to reduce vata and kapha.

Kasamarda is a cure for diseases caused by worms, cough , and the increase in kapha. It also helps in the movement of the bowels.

Kousumbha Dry, hot in power it is sour and difficult to digest, increases pitta and causes the bowels to expand.

* Sarsapa (mustard) isn’t easy to digest, but it is high in heat, it is a binding agent for urine and faeces and increases the dosas.

* Mulaka (radish) when soft and without a distinct flavor, is somewhat alkaline and bitter. It reduces the dosas. It is digestible hot with potency and treats abdominal tumors as well as asthma, cough ulcers, diseases of the throat and eyes vocal horseness and asthma, as well as upward movements within your abdomen (reverse peristalsis) and chronic nasal catarrh.

RADISH BENEFITS:

* Radish which is tender but not with a distinct flavor It is slightly bitter and alkaline, it is balanced by Doshas, is easy to take in, warm in strength and treats abdominal tumors and respiratory ailments, cough and ulcers, as well as diseases of the throat and eyes and hoarseness of voice congestion, and rhinitis. Radish is large in size, can be difficult to digest, it is a bit pungent and, at the conclusion of digestion, it is not in its potency, but it does increase all three doshas. It is difficult to digest and causes abhishynadi (indigestion as well as sticky to the stomach).

* When cooked with fats , it helps vata, while the dry one leads to an increase in the dosha.

Pindalu is spicy, hot in its potency, reduces vata and kapha. However, it increases pitta.

* Kuthera, sigru (drum stick), surasa, sumuka, asuri, bhutrna, phanijjia, arjaka, jambira, etc. When green is water-absorbing can cause burning sensations when digesting, can be pungent dryness, hot in strength and good to the mind and heart (or your mind) stimulates appetite and tastes, kills vision Semen, and Worms (intestinal parasites) and penetrates deeply and causes a slight increase in the dosas . They are also easy to digest.

HOLY BASIL BENEFITS

Surasa (Tulasi Tulasi – Holy Basil) can treat hiccup asthma, poisonous cough and discomfort in the flanks, as well as bad breath.

Sumukha doesn’t cause a burning sensation. It also helps treat artifial (homicidal) poisons as well as dropsy.

Ardrika (coriander)

* is sweet and bitter in taste.
* diuretic and
* is not a way to boost pitta.

GARLIC BENEFITS:

Lasuna (garlic)

* is extremely pervasive (deep deep into tissues),
* potent in hotness,
The taste is pungent, and towards the end of digestion,
* causes the bowles to move,
* is good to help your heart (or for the brain) hairs, and the heart;
* difficult to digest,
* aphrodisiac,
* unctuous,
* improves taste and digestion,
* assists in the fusion of features
* is a source of strength.
* can greatly affect pitta and blood.
* cures leucoderma, skin diseases, .
* abdominal tumors
* haemorrhoids,
* diabetes,
* worms,
* illnesses caused by vata and kapha,
* hiccup,
* chronic nasal catarrh ,
* cough and asthma.
* It acts as an effective rejuvenator for the body.

Palandu Onion uses benefits

* is not as good in all the qualities above,
* increased pitta.

Grinjanaka (carrot)

* is ideal for people suffering from hemorrhoids that originate from kapha Vata

* to incite (the pile mass) as well as eating

It is penetrating and water absorbing and is not recommended for those with pitta dominance.

Surana (Yam)

* kindles digestion,
* improves taste,
* mitigates kapha
* is not unctous.
It is easy to digest and
* particularly good for haemorrhoids.
* bhukanda increases the number of the dosas , to a large extent .

* Flowers, leaves and fruits (unripe) as well as the tubular leaves as well as tubers, are extremely heavy (not easy to digest in the order they are placed;
Jivanti is the best and the sarshapa (mustard) is among the most sour of the green vegetables.

This concludes the collection of vegetables.

Notes: Different varieties of vegetables have been mentioned in these verses. Some of them are easily recognized while others aren’t and some were used in the olden days , but aren’t so today and many are only available in fields and forests, while others are grown.