Aahar: An introduction

In Ayurveda, aahar is very important. That which passes through the process of aaharan is called aahar. Food, despite being basic to life is also destructive of it which means food can be cause of ill-health, diseases to life-threatening situation to death finally. Food has to be adequate in terms of amount/quantity as well as calories and balanced in terms of nutrients. Food is more than calories. Food has got socio-cultural and psychological values also. It is here, that Ayurveda scores over other systema/pathies.

In Ayurveda, any substance taken as aahar (food) has guna (property), veerya (potency), vipak (resultant of metabolism), and above all prabhav (impact). Rasas undertake Gunas and is undertaken by veerya which is suppressed by vipak and finally prabhav makes all of them resultant. Therefore, our food should be such which provides us calories needed as per age and special conditions eg pregnancy and lactation and disease or recuperation. Calories must come in balanced form in terms of carbohydrates, fat and protein. Food is consumed as solids or semi-solids and liquids. Salads constitute important segment of food. Water other than different kinds of fluids is needed and must be pure and adequate depending upon age, occupation, special conditions, exercise and seasons.

Know all about Ayurveda

Ayurveda is one of the great gifts of the sages of ancient India to mankind. To fall sick is natural. Strange, but true! How come? The reason lies within ourselves, our bodies. As is known, our body is governed by the phenomenon of wear and tear. More the tear breakdown, more is the possibility of falling sick. In Ayurveda, this body of ours is considered to be a universe in miniature. This body or any living organism is composed of pancha mahabhoots (agni, jal, prithvi, vayu and akash) and is controlled by the laws of nature governing the universe. From panchmahabhoots, emerge the three doshas- vat, pitta, kaph.

They give rise to daihik prakriti (physical traits/temperament). Besides, satva, raja, and tam are the mansik (mental/emotional/psychic traits or temperament). Ayurveda is the oldest scientific medical system in the world with a record of clinical experience to validate it. However, it is not only a system of medicine in the conventional sense of curing disease. It is also a way of life that teaches us how to maintain and protect health. It shows us how to both cure disease and promote longevity. The naturalness of taking risk is matched with a natural desire to remain healthy, because the first requisite of the happiness is health.

The health as is known is a state of the body as defined by the World Health Organisation, health is not mere absence of infirmity but a state of physical, mental and social well-being. One of the two objectives of Ayurveda is to prevent the arrival of disease- state of ill health, a guest which comes unannounced, uninvited and persists its stay. In other words, promotion of positive health is the sheet-anchor of the approach of Ayurveda.

The second, and less important, is the cure of disease. Ayurveda, thus is mainly basically and primarily aimed at prevention of disease and promotion of positive health. Needless to say, Ayurveda is not merely a system of medicine. It is more than that. Ayurveda is also not a ‘Science of Life’. The biological sciences, no doubt, form part of the theory and practice of Ayurveda. It is the philosophy of life, art of living and a science of longevity. What is right, good and proper for happy life is Ayurveda. Ensuring long life, too, is one of the objectives of Ayurveda. Hence, Ayurveda is more than a system of medicine.

The concept of prakriti is a unique contribution of Ayurveda to the human endeavour of preventing physical and mental/psychic infirmities and achieving social well-being and thereby, staying healthy. The prakriti is daihik(physical) as well as mansik(mental/psychic) one. Understanding them (prakritis) is the key to immunity against encroachment of one’s physical, mental and social spaces by diseases. The daihik prakritis are seven in number. Three are uni-dosic, three are bi-dosic and one is tri-dosic.

On the other hand, mansik prakritis are also three in number and each one is identified with satva, rajah and tamas. The prakriti of an individual is also determined by factors like jati (race), kul (family) and kshetra (habitat). In order to prevent disease and promote positive health, we should follow regulations designed for different seasons and day-night. In these, regulations are included rules of aahar (food), vihar (life-style), and nidra ( sleep). One should never forget that health is a state and a state is always liable to change, following the principle of ‘negation of negation’, i.e., from health to ill-health to health to ill-health and so on.

Ayurvedic Prakruti

Ayurveda,states that the basic constitution of a human being is determined at the time of conception. This constitution is called Prakruti. The term Prakruti is derived from Sanskrit word that means, ‘nature’, ‘creativity’ or the first creation’. Prakruti is the physical and psychological constitution of the individual, which is determined on the basis of three doshas. One of the very important concepts of Ayurveda is that one’s basic constitution is fixed throughout his lifetime. Talking about the constitution of a person, there are three basic types – Vata constitution, Pitta constitution and Kapha constitution and their combinations.

Importance of Prakruti
Knowing our prakruti is helpful as it not only helps us know our self better but also helps us in getting rid of diseases. It helps in understanding certain important physical and mental characteristics. Prakruti is an important decisive factor for evaluating an individual’s status of physical constitution as well. In the following lines, we have provided detailed information about the factors determining prakrati, the seven body types and the characteristics of VATA, PITTA and KAPHA.

Factors Determining Prakruti

1) Sukra-Shonit Prakruti (Condition of sperm-ovum)
2) Kala-garbhasaya Prakruti (Condition of uterus)
3) Matu-ahar Prakruti (Food regimen adopted by mother, during pregnancy)

Types of Prakruti
Basically, according to Ayurveda, there are seven body types. Every individual has a unique combination of these three doshas

1) Mono types (vata, pitta or kapha predominant)
2) Dual types (vata-pitta, pitta-kapha or, kapha-vata)
3) Equal types (vata, pitta and kapha in equal proportions)

Characteristics Of Body Types
VATA
Physical Quotient –
Such people are either very tall or very short, with a non- muscular build. They have thin and bony limbs and a quick gait. The neck is thin and scrawny, with generally thin, darkish and cool skin type.

Facial Quotient –
They usually have a long and angular face, with an underdeveloped chin. While the nose is small and narrow, the eyes are small, narrow or sunken, dark brown or grey in color, with dull luster. They have a small mouth, with thin, narrow or tight lips. Teeth are usually irregular, protruding, or broken, set in receding gums

Mental Quotient –
People under this body type are creative and artistic and tend to overindulge in pleasures. They are restless and have weak memories. Enthusiasm, freedom, generosity, joy and vitality define the characteristic of such individuals. They are spendthrift, but have a tendency to spend money on trifle things.

PITTA
Physical Quotient – People under this body type have a well developed build and often boast of muscular limbs and a stable gait of medium speed. They usually have a fair skin type that is soft, warm and lustrous. The neck is proportionate to the body.

Facial Quotient –
Such individuals usually have a heart shaped face, with a protruding or pointed chin. They have pointed nose that is medium sized and average sized eyes, in light blue, light grey or hazel color. The lips and mouth are moderate in size. There is a yellowish tint in the teeth.

Mental Quotient –
Individuals, in this body type, are usually alert and attentive and have high concentration powers. Ambitious and confident, courage and enthusiasm oozes out of such individuals. With a developed sense of responsibility, they can take decisions and organize affairs well. On the other end, they may get irritable, jealous and aggressive by nature.

KAPHA
Physical Quotient –
Boasting of a thick, well-developed build, such individuals have large, long limbs. They usually have a strong tree-trunk neck and thick, oily, pale or white skin. The average body temperature is generally cold.

Facial Quotient –
Individuals in this body type usually have a large, rounded and full face with highly attractive eyes. The eyes are mostly in blue or light brown or black in color. They have a large mouth with full lips. Big and sparkling teeth are another feature you cannot miss when you are in the company of a KAPHA individual.

Mental Quotient –
Such individuals are mostly calm and considerate and have an utmost caring and compassionate nature. Patient and faithful, individuals in this category have a sense of being nourished and portray stability, tenderness and contentment.

Being one of the panchamahabhoota,Agni (fire) has the characteristic that it cannot exist without a base. For example, coal, kerosene etc. are few substances in which Agni exists. Like wise in the body it exists in pitta dosha.

Agni is responsible for the following functions:

1) Digestion – indigestion (Pakti- Apakti)
2) Vision- absence of vision (Darshaman- Adarshaman)
3)Degree of heat (Matra- Amatratvamushmanala)
4)Normal -abnormal complexion (Prakriti- Vikariti varman)
5) Prowess- fear (Shauryan- Bhayan)
6) Anger exholoration (krodham- Harsham)
7)Confusion- clarity (Mohan- Prasadan)

Apart from the above-mentioned dual traits reflected by all human beings there are many other dual nature traits that occur in the body and Agni is responsible for it.

Classification- Agni present inside the body is classified in thirteen types, namely:

1. Jaathragni:

Present in the pachak pitta, its main function is of digestion and to strengthen other types of Agni present in the body in its prukratic (natural) state.

2. Sapta Dhatwagni:

The Agni of each and every dhatu in its own srotas is responsible for their metabolic changes. These are:

1) Rasa Dhatu Agni
2) Rakta Dhatu Agni
3) Mansa Dhatu Agni
4) Meda Dhatu Agni
5) Asthi Dahtu Agni
6) Majja Dhatu Agni
7) Shukra Dhatu Agni

3. Pancha Mahabhootaagni:

As the name denotes these are five in numbers, one for each mahabhoota. It is responsible for the transformation of asharirmahabhoota to sharimahabhoota.
In ayurveda it is believed that everything is made up of five elements and so is the body. These five elements are the panchmahabhoota and are responsible for constituting every living being in the world. Agni transforms the AsharirMahabhoota(external mahabhoot to Sharir Mahabhoota. Example – When we drink water Jala Mahabhoota (water) dominates and later the water is transformed by Jala Mahabhoota agni to the Sharir Jala.

Five Mahabhoota Agni are as follows: –

1) Akasha Mahabhoota Agni
2) Vayoo Mahabhoota Agni
3) Agni Mahabhoota Agni
4) Jala Mahabhoota Agni
5) Prithvi Mahabhoota Agni

Besides performing all the metabolic functions Agni takes care of digestion (ahar pachan) and in the absence of ahar it acts on the ama pachan i.e. properly metabolize the improper metabolites. When ahar and ama are absence Agni does the function of dhatu i.e. rasa, rakta etc. Digestion of dhatu is a fatal condition in which dhatus are broken down to get energy. The reduction or deficiency of the quantum of dhatu in the human body leads to the disease called Kshaya roga.

In ayurveda it is believed that all the pathology occurs due to the impairment in Agni (Kaya). Hence the correction of Kaya i.e. Agni is called the treatment or Kaya Chikitsa in ayurveda.

Ahaar Pachan

The process of digestion (ahar pachan) is divided in three stages, which collectively is called awastha paka and can be divided in the following:

1) Amavstha (Madhuravastha) Paka
2) Pachymanavastha (Amlavstha) Paka
3) Pakavstha (Katuavstha) Paka
4) Amavstha (Madhuravstha) Paka

Amavstha (Madhuravastha) Paka:
This first stage of digestion occurs in the stomach (amashaya). During the process the ingested food is liquefied and madhura rasa develops which dominates other rasas. The semi digested food gets madhurawastha. Even the ingested chilly will also have stage of digestion.

The Kledaka Kapha present in the stomach liquefies and mixes the ingested food. The Sharirik Kapha also is generated in this phase of digestion. The quantum of the kapha produced depends on the rasa of ingested food. Kapha aggravating rasa (Madhur, amla & lavan) and generates large quantum of kapha where as kapha diminishing rasa generate less quantum of kapha dosha. Due to this reason it is said that kapha Dosha is aggravated soon after eating food. The sign & symptoms of Kapha Roga (disease related to kapha dosha) are aggravated at this stage.

Pachyamavstha (Amlavstha) Paka:
At this stage of digestion the ingested food is partially digested (vidagdha awastha) and the amla rasa (sour taste) arises. The amal rasa dominates the other rasa (taste). All these activities of further digestion occurs in the grahani i.e. pitta dhara kala. The main function of Grahani is to Grahan (to take) Dharana (hold on) and Munchan (to release). During the process Grahani receives vidagdha amma (partially digested food). At this phase of digestion Pachaka Pitta (bile along with pancreatic juice and other digestive enzyme) is released in grahani (duodenum) and grahani performs its function of dharana (hold on) and pachan (digestion) is performed by pachaka pitta. At last the ingested food is digested and separated into Sara (essence) and Kitta (excretory product) part.

During this phase pitta dosha is generated due to amla rasa (sour taste). The quantum of the pitta dosha generated depends on the rasa of ingested food.
Example- if ingested food is chilly then the quantum of pitta will be very high and if the ingested food is sweet than the quantum of pitta dosha is very less.

Pakuavstha (Katuavstha) Paka:
This phase of digestion takes place in the large and small intestine (pakvashaya). During this phase the water of the digested food gets absorbed by the help of vata dosha and agni making the food rough and producing kattu in rasa (chilly taste) and generation of vata.

Amavstha (Madhuravstha) Paka:
As the rasa changes in different phase of digestion these phases of digestion are called avsthapaka. At the end of the digestion the digested food have their original rasa, which is in accordance with the rasa of the ingested food. This is called as Nistha paka or Vipaka.

Vipaka is classified into three groups i.e. Madhur, Amla and Katu depending on the functions of six rasa that is categorized into three types and named accordingly.

Madhur rasa & Lavan rasa have Madhura Vipaka, Amla rasa have amla vipaka and Katu and Tikta & Kashaya rasa has Katu vipaka.

Dhatu Poshan

It refers to the nutrition of different dhatus in the body through digested food (pachit ahar rasa). Three different theories exist in ayurveda that explain the process of nutrition of dhatu from the digested food (ahar rasa), namely:

1) Kshir Dadhi Nyaya
2) Kedar Kuliy Nyaya
3) Khala Kapot Nyaya

Kshir Dadhi Nyaya: Kshir means milk and Dadhi means curd. Like milk changes to curd, ahara rasa changes in sequence of nutrition of Dhatus. At first Ahar rasa completely changes to Rasa Dhatu, following this is the changing of Rasa Dhatu to Rakta Dhatu and so on. This is one of the ways of nutrition of different Dhatus.

As sunrays take many years to reach earth and still maintain its continuity by the continuous release of rays. Like wise it seems by this law, one Dhatu will completely end if it totally changes to other one. But due to the continuous flow of ingested food it does not occur.

Kedar Kuliya Nyaya: The word Kedar means small pieces of land and Kuliya means drain. Crops in the field get irrigated by creating Kuliya (drain) and Kedar (small pieces of land). The Kedar (small pieces of land) get irrigated one by one through Kuliya (drains) in sequence. Like wise different Dhatus of the body get nutrition one by one in sequence through vessels. The 1st Rasa Dhatu gets nutrition from Ahar Rasa. Then Rakta Dhatu get nutrition from the rest part of Ahar Rasa and like wise till the end i.e. Shukra Dhatu.

Ayurvedic law of nutrition of dhatu is transformed as follows:

During the transformation first Ahar Rasa reaches Rasa Vaha Shrotasa the Rasa Dhatu Agni processed the Ahar Rasa. During this process it is divided into three parts – Sthoola (Macroscopic), Sukshma (Microscopic & male excreatory). The Sthoola part gives nutrition to the self-Dhatu i.e. Rasa.

Sukshma part Nourish its descendent Dhatu i.e. Rakta Updhatu. Stamya and Mala nourish its mala i.e. Kapha in this case. This way the process of Dhatu, Updhatu and Mala takes place.

Khala Kapota Nyaya:

The word khala means pot and kapota means pegion, the bird. As the bird (pigeon) has to come to the pot of grain for its nourishment, like wise Ahar Rasa directly nourishes the Nyay Dhatus without considering the sequence of nutrition. At times when there is shortage this law nourishes Dhatu or Updhatu in the body. So we can say there are three way of nourishment of Sharir Dhatus in the body. Which occur according to the need of the body.

Dosha Dhatu Mala

These are the main constituents of sharir, namely, dosha, dhatu and mala. It is the root cause of Utpati (origin), Sthiti (stability i.e. development & growth) and Laya (destruction) of the body. When they are in Sama Sthiti (equilibrium) they maintain the body in healthy condition but as there is an imbalance or inappropriate proportion (Visam Sthiti) of these it leads to disease and death.

Dosha:

Dosha controls the physiological activities in the living body (sharir) and is also responsible for pathology. As it has the tendency of disrupting the physiology in Visam Sthithi (improper proportion) it is called dosha, which leads to disease and death.

According to Ayurveda Vata, Pitta & Kapha are the representative of Air, Sun and Moon respectively in the body. Their activity is similar to that of Air, Sun and Moon in nature. The physiological activities going on in the body could be classified into three:

Movement: It is controlled by the Vata Dosha. Anil (air) and its representative Vata do the function of Vikshapa (to motivate) in the universe and sharir i.e. body respectively.

Transformation: Pitta Dosha causes it. Pitta does the function of Adan (to absorb and transform) in the universe and sharir respectively.

Lubrication: Kapha Dosha provides it. Kapha Dosha also binds two things together. Soma (Moon) and its representative Kapha do the function of Visaya (to water) or greasing in the universe and Sharir (body) respectively. Surya (sun) and its representative.

Dhatu: There are in all seven dhatus in the living body, namely, Rasa, Rakta, Mansa, Meda, Asthi, Majja and Shukra. Dhatus are the main physical constituents of the body and are responsible for the maintenance of physical state of the body. Rightly Dosha and Mala in its Sama Sthiti are also considered as Dhatu because they are also responsible to maintain the physical.

Mala: These are the waste porducts, which are to be excreted out of the body. Mala refers to the excretory by-products of the various physiological activities going on in the body. As they are not useful they should be excreted from the body at appropriate time. If they are not expelled from the body then they may cause Malinikrana (toxification) of the body constituents. Purisha (stool), Mutra (urine) and Sweda (sweat) are considered as main excretory product of the body.

Dhatus and Malas tend to be motivated to indulge in pathological activities by morbid Doshas so they are also called as Dushia (one who is motivated to get indulged in developing pathology)

Oja

Oja is the essence of dhatus, which gives strength to the body, improves immunity power and takes care of well being of the body. It is present all through the body like ghee exists in the milk or honey exists in the flower.

Oja Swaroop: These are the various forms (swaroop) in which Oja exists: –

1) Snigdha is viscous.
2) Samatmaka is preponderant in apbhuta or watery.
3) Shuddha, ishat Lohita Peetvarna is clear i.e. transparent, slightly reddish, yellow in colour.
4) Sarpi Varna has Ghee like appearance.
5) Laja Gandhi has a smell like laja.
6) Madhur Rasan is sweet in taste.

Oja Sthan (dwelling place): there are two places where Oja prevails: –

1) Hridya sthan- in the heart
2) Vyapi- all over the body (like ghee in milk or honey in flower)
3) Oja Karma (function)

The function of Oja can be summed up as Dehasthitini bandhanam. This means that to maintain the condition of the good health it nourishes all the body constituents and mind. Moreover, it controls or promotes all the physiological activities and is responsible for lively condition of the body and immunity power of the body. In ayurveda it is believed that life cannot exist without Oja in the body. Oja types: there are two types of Ojas: –

· Para Oja- that prevails all over the body and its quantum is one anjali.

· Apara oja- is present in the heart in a quantum of eight bindu (drops). Its appearance is Shudhan (clear or transparent), reddish yellow in colour.

Oja Vikriti (deformity): the deformities of Oja are of three types: –

· Visransa: It has its origin in the dwelling place itself. This has signs and symptoms of lax in muscles and bone joints, lethargy in organs, displacement of Vata. It also results in the impairment of Kayik (physical), Vachik (vocal) and Mansik (mental) functions of the body.

· Vyapad: Oja when get vitiated by doshas then it is Vyapad dosha condition. Following are the signs & symptoms that occur in this condition – heaviness in the body, freezing of joints like knee joint etc. Vatik shofa (swelling due to vata dosha impairment), Varna parivartan (discolouration), Glani (depression), Tandra (drosyness) and Nidra (sleep).

· Kshaya: It is the decrease of the quantum of Oja. Following sign & symptoms developed at this condition- Murchha (convulsion) Mansa Kshaya (decrease of Mansa Dhatu etc.), Moha (pre coma), Agyan (loss of sense), Pralap (delirium) and Mrityu (death)

.

Sign & Symptoms of Oja Kshaya- Not one but many symptoms and signs indicate the deformity of Oja Kashaya, like:

1) Vibheti– Fear
2) Durbalo abhikshanam- physically and mentally weak
3) Vyathit Indriya- discomfort in sense organ
4) Duschhaya- impaired color
5) Durmana- impaired mentally
6) Ruksha- Dryness
7) Kshama- impaired complexion

Factor responsible for Oja Kshaya

For the effective cure of Oja Kashay it must be kept in mind that what factor lead to this diseased situation. Following are the factors that contribute for the arise of this disease:

1) Abhighatat- Trauma
2) Kshayat- Loss of Dhatus
3) Kopat- Anger
4) Shokat- Grief
5) Dhyanat- Tension i.e. mentally hard working
6) Shramat- Physically hard working
7) Kshudha- hunger

Factor nourishing Oja: the quantum of Oja can be increased in the body by following activities

:

1) Pariharya visheshan Manas dukha hetu- it means prohibition of activities, which give mental tension.
2) Madhur Snigdha Shitani Laghuni Cha hitani cha- It refers to the foods or medicine which are sweet in taste, viscous, cold, lighter (easily digestible) and promotes health.
3) Jeevana Aushadhi – Kshir – Rasadyah Life promoting medicine, milk, meat juice etc.

Panchbhoutic Siddanth

To understand physiology, pathology and pharmacokinetics of ayurvedic therapeutics the concept of panchbhoutic siddanth is of vital importance. Phrithwi, Aapa, Teja, Vayu and Akasha are the five (Pancha) basic elements that are the constituents of all living matter. Together these five are called Panchamahabhoota. These five elements are the building units of every thing, including medicines and living beings. Depending on the majority of the content, the matter is classified as Parthiva, Apya, Taijasa, Vayaviya and Akashiya respectively. The permutation and combination of these elements and its quantum in a given matter decides its properties. Mahabhoota is the smallest divisible unit of any matter.

The space without which exixtence of any matter is impossible is called the Akashamahabhoota that was first evolved from the akasha-tanmatra (only Akasha element). The Sound (Shabda) is the main sense attribute and Apratighatatwa (Nonresistance?) is its main property. Next to evolve from Akashamahabhoota. Sparsha (touch) is Vayumahabhoota that inherits attribute of Shabda. Chalatwa as its main property. From Vayumahabhoota the next to evolve is Agnimahabhoota. The main sense attribute of Agni is Roopa (Vision) and the main property is Ushnatwa (heat). It also inherits the sense attributes of Shabda and Sparsha from the earlier Mahabhootas.The next in line to evolve from Agnimahabhoota is Aapamahabhoota (Jalamahabhoota). Rasa (taste) is its main sense attribute and Dravatwa (liquidity) is the main property, along with that inherited from earlier Mahabhoota.

The last to evolve is Prithwimahabhoota. Kharatwa (roughness) is the main property and Gandha (Smell) is the main sense of this Mahabhoota along with properties inherited from the earlier once.

All this ayurvedic knowledge of the panchamahabhoota can be summarized as:

1) Mahabhoota Sense Attributes Main Property
2) Akasha Shabda Aapratighata
3) Vayu Shabda, Sparsha Sparsha Chala
4) Agni Shabda, Sparsha, Roopa, Sparsha, Roopa Ushna
5) Aapa (Jala) Shabda, Sparsha, Roopa, Rasa Drava
6) Prithwi Shabda, Sparsha, Roopa, Rasa, Gandha Khara

Purusha

The “Soul” lives in the body so it is considered as purusha, as anyone who lives in this home i.e. body is called purusha. In ayurveda the body has no meaning without purusha (soul). Two meanings of soul are to be considered the ayurvedic concept regarding the purusha:

First meaning is considered for “Jeevetma” (soul)) which is called as “shuddha purusha”. Second meaning is considered for body along with soul (living body), which is named as “karma purusha”. The living body is responsible or required for performance by the purusha or Jeevetma; hence the body along with purusha (soul) is named as “Karma Purusha”.

Whole ayurveda is compiled for the betterment of karma purusha and thus it holds great importance in ayurveda.

Different Classification of Purusha:

On the basis of the constituent’s karma purusha is classified as the following categories:

· Ek dhatwatmak Purusha (one constituent)- Jeevatma (soul) is considered as an Ek dhatwatmak Purusha (One constituent Purusha). It is also called as shuddha (Pura) Purusha.

·Karma Purusha- The body along with its soul is considered as Karma Purusha. It is classified as followed on the basis of its constituents.

·Dwi dhatwatmak Purusha (Two constituent)- Combination of shuddha Purusha (Jeevatma i.e. Soul) and body. Purusha + body

·Tri dhatwatmak Purusha (Three constituent): Combination of shudha Purusha and body connected by satva (Mana i.e. mind)

·Panchadhatwatmak (Five constituents)- This indicates the constituent of body only because it is the only visible part in the (Karma Purusha). This body is made up of panchamahabhoota.

·Shad dhatwatmak Purusha (Six constituents)- According to this Karma Purusha has six constituent i.e. Panchmahabhoot and Atma.

·Sapta dhatwatmak Purusha (Seven constituent)- It has two theories; the first implies that it is composed of panchmahabhoot. Mana and Atma. Second implies that it is made up of seven dhatus of the body, which are responsible to maintain the seven dhatus are Ras, Rakta, Mansa, Meda, Asthi, Majja & shukra.

·Chaturvinsati dhatwatmak Purusha (twenty four constituents)- According to this theory of evolution of the universe ‘ Avyakt’ gave rise to ‘Mahat’. From ‘Mahata’ arose Anhankara. ‘Anhankara is considered to be of three types, namely- Satvik, Tamsik and Rajasik. Satvik ahankar along with tamasik anhakar give rise to Pancha gyanindriya i.e. Pancha Karma indriuya and one ubhaya indriya (Mana). Whereas Tamasik ahankar with Rajsik ahankar give rise to five tanmatra. These matras develop panchamahabhoota. These entire constituent from Avyakta to Mahabhoot count to twenty-four. These constituents are categorized into two groups i.e. Prakruti and vikar. There is a further classification of eight constituents that fall under parukruti, namely: Aviakt, Mhat, Ahankar, Five tanmatra (Sabde, Sparbhe, Rupa, Rase & gandha).

There are sixteen Vikratis, these vikratis are the by-product and cannot generate new things: Five-gyan indriya, Five Karma indriya, one mana (Ubhaya indriya) and Five maha bhootas.

·Twenty-five dhatwatmak Purusha (Twenty five constituents)- the combination of atma (sadha purusha) and the twenty-four constituents of karma purusha it becomes twenty-five constituents of karma purusha. It is now that the development takes place but with the increase in age this force decreases and hence death occurs. In ayurveda the body (sharir) is known as the deha and is defined as the adhisthan (home place) of Chatra (Soul), which is composed of Pancha Mahabhoota and its vikar (By Product). Dhatu, which forms the main infrastructure of the body is concerned with the word vikara, the doshas, dhatus & mala are the byproducts of pancha mahabhoota. According to shushruta, the sharir is thus defined as the mixing of Shukra and Ova along with Atma (soul), Prakruti.

Recipes

Sweet Dishes

BASUNDI

Ingredients:

2 litres Milk
2 tblsp Lemon Juice
1 cup Sugar
8 crushed Cardamoms
5 chopped Almond (Badam)
10 roughly chopped Charioli nuts

Method of Preparation:

1) Boil the milk in a kadai.
2) Keep stirring constantly and reduce it till it becomes thick and the quantity of the milk is approximately half a litre. remove from the flame and keep aside.
3) D the lemon juice to the milk and stir the mixture so that it becomes granular in consistency.
4) Return to a medium flame.
5) Add the sugar and cook for another 10 minutes. stir the mixture occasionally.remove from the fire.
6) Transfer to a bowl and add the cardamoms and the nuts.mix thoroughly.
7) Serve hot or cold.

Caramel Custard

Ingredients:

3 eggs plus 1 egg yolk
3/4 pint milk

for the caramel:
3 tablespoons granulated sugar
1 tablespoon hot water

Method of Preparation:

– To make the caramel put the water into a heavy-bottomed saucepan.
– Bring to the boil and allow to boil without stirring until golden in color.
– Pour the caramel into an oven-proof dish.
– Tip the dish to make sure that the caramel coats the bottom.
– To make the custard, combine the eggs and sugar beating lightly.
– Add the milk.
– Strain onto the layer of caramel in the oven-proof dish.
– Stand in a Bain Marie with water half way up the side of the dish.
– Cook at 325 degrees Fahrenheit for about 1 hour.
– When cooked the custard will be firm.
– Allow to cool completely.
– Serve turned out on a plate.

GARDEN CRESS LADDU

Ingredients:

1/8 cup garden cress seeds
1/4 cup coconut water
¾ cup jiggery
one cup scraped coconut (fresh)
two tbsp ghee

Method of Preparation:

 -Soak  garden cress seeds in coconut water for five-six hours after that they will get swollen.
-Heat a pan and  add ghee followed by soaked garden cress seeds, jaggery and coconut.
-Mix well and simmer over medium heat.
-When the mixture becomes thick enough to form firm round balls, turn off the heat.
-Let the mixture become Lukewarm.
-Make medium- sized Laddus before the heat escapes.

Gulabjam

Ingredients:
For the Sugar Syrup:
2 cups granulated sugar
1 cup water
4-5 cardamom pods, slightly crushed (or you may use cardamom powder), rose essence or both
A few strands “Kesar” (saffron strands)

For the Gulabjam:
2 1/2 cups ricotta cheese (or Khoya, if you can find it)
1/2 cup all-purpose flour
Milk
1 tsp. Ghee
Ghee, melted butter or shortening or vegetable oil for frying
(Do not use any other kind of oil, only use vegetable oil

Instructions:

To Make the Sugar Syrup:

Note:
This is a simple sugar syrup. It is best to make it before starting to make the Gulabjam dough balls. Keep the sugar syrup warm.

To make the hot sugar syrup, place the sugar and water in a saucepan. Add 4-5 cardamom pods (or cardamom powder), slightly crushed, rose essence (if using) and a few strands of saffron strands, mix well and cook on medium heat for 5-10 minutes until all the sugar is dissolved in water. Do not overheat otherwise it will caramelize.

Transfer the hot syrup into a serving dish. Add the fried Gulabjam balls directly into the warm syrup. Leave them in sugar syrup overnight for best results. They can be served warm or at room temperature or even chilled with syrup.

For the Gulabjam:

Sieve all-purpose flour twice.

Place the ricotta cheese (or Khoya, if using) in a nonstick pan, add the 1 tsp. Ghee and heat it. Stir constantly. After 25-30 minutes, mixture starts leaving the bottom of pan. Now remove from heat and let cool.

Mix the all-purpose flour with the ricotta cheese and knead well to make a soft dough. You may add a little milk to help you knead the dough. Make small round balls (golf ball size or smaller) out of the dough. Cover balls of dough with a damp towel.

In a deep frying pan, heat vegetable oil, shortening (or ghee, if using) over moderate heat until it is hot but not smoking.

Deep fry Gulabjams over low heat. Keep stirring around them in the frying pan until they change color evenly to a golden brown.

Transfer Gulabjams into the hot sugar syrup. Once completely soaked in the syrup, chill.

Serve Gulabjam chilled or hot, preferably hot. They taste heavenly after 1-2 days.

Notes:
Do not overheat the sugar syrup. Gulabjams do not soak up thick syrup. Syrup should be hot enough while transferring the Gulabjams into it. To keep from forming sugar crystals, sprinkle some water over the hot syrup. Sometimes, Gulabjams turn hard if chilled. If so, reheat them before serving.

Enjoy the Taste of India!

Makes 18 to 20 golf ball size (or smaller) Gulabjam balls.

MOONG DAL LADDU

Ingredients:

Ghee  1 cup
Moong dal  1.5 cup
Sugar 1.5 cup

Instructions:

Fry moong dal in thick bottomed wok until golden brown or until u feel aroma smell of dal.Let it cool.Grind the sugar in to very fine powder, and also grind moong dal in to very fine powder. Mix both sugar and moong dal powders very well. Heat the ghee , add little in to that above mixture make small round balls moong dal laddu is ready.

Sheera

Ingredients:

1/4 cups of rawa (soji)

2 tbsp of ghee

4 tbsp of sugar (more or less to taste)

1/4 cups of milk

1 chopped banana

1 tbsp raisins, soaked in water for an hour

1/8 tsp cardamom powder

Instructions:

1. Roast rawa in the ghee till its aroma is released.

2. Bring the milk to a boil, then reduce the heat and add the
roasted rawa along with sugar and the bananas.

3. Blend well, add the raisins and cardamom and cook until thick.

Buttermilk

Ingredients:

-1 cup Curd
-2 cups Water
-A pinch of Salt

Instructions:

-Beat the curd in a blender for 15 – 20 seconds.
-Add water to the above and mix thoroughly.
-Add salt, stir well and buttermilk is ready to serve.

Grape Wine

Ingredients:

4 Kgs Dark Black Grapes; 4 Bottles or 4 litres Water (Boiled & Cooled); 4 Kgs Sugar; 2 Eggs – Whites only; 2 Ounces of liquid Yeast or 2 tbspns. of Dry Yeast granuals; A handful of whole wheat; Sugar for colouring – ½ – ¾ cup.

Instructions:

Clean & wash grapes well removing stalks, crush nicely with hand until you get a good purple colour. Place the crushed grapes in a ceramic jar with half the quantity of sugar (i.e. 2 kgs Sugar), add water, egg whites, yeast & wheat – mix well & keep airtight for 21 days – stirring well every alternative day. After 21 days strain away the grape pulp mixture, add the balance sugar to the wine – mix well & keep airtight for another 21 days to ferment. Now filter the wine (you could use a muslin cloth & strain the wine) – keep aside. Take a wok add the sugar kept for colouring (1/2 –3/4 Cup) – place on fire & go on stirring till the sugar melts & becomes dark brown/black in colour – but do not allow it to burn – now add about 5-7 tbsps. Of hot water to this syrup little at a time & mix well, add this syrup to the wine & mix well – store the wine in a clean jar & use.

Gruel

Ingredients:

1) 3 dessert spoonfuls of oatmeal
2) 1 pint of water
3) a little salt

Instructions:

1. Mix the oatmeal with a little cold water to make a paste
2. Put the rest of the water in a pan
3. Add the mixture and boil for 10 minutes
4. Add the salt

Lemonade

Ingredients:

1) 1 cup sugar (can reduce to 3/4 cup)
2) 1 cup water (for the simple syrup)
3) 1 cup lemon juice
4) 3 to 4 cups cold water (to dilute)

Instructions:

1. Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
2. While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.
3. Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.
Serve with ice, sliced lemons.

Masala Milk

Ingredients:

• 1 Liter Milk
• 6 tsp Sugar
• 1/4 tsp Saffron strands
• 10 Cashews (powdered)
• 4 Cardamoms (crushed)
• 10 Raisins
• 2 tsp Honey
• 4 Almonds (blanched and cut into pieces)

Instructions:

• Without adding water, boil the milk.
• Add all ingredients and mix well.
• Masala Milk is ready to serve.

Tamarind Squash

Ingredients:

Tamarind paste, a lime-sized chunk
Water-6 cups
Powdered (confectioners) Sugar-half cup
Black Salt- one-fourth spoon
Crushed ice- 2 cups

Instructions:
Mix together tamarind paste, sugar and black salt. Add crushed ice, stir well and serve.

Miscellaneous

Paan

Paan is an ethnic Indian chew usually served at the end of an Indian meal and ceremonies such as weddings, receptions. Paan can be bought in nearly every street corner in India. They are believed to help in digestion of curried foods and also act as mouth fresheners.When Paan is chewed, a red food dye inside it makes our mouth red. Many people do not swallow much of Paan, thus resulting in pool of red liquid (due to red dye and saliva) which they spited out (the red liquid) rather than swallowing it.

Preparations:

1) Betel leaf is washed carefully and then dried with cloth.
2) Mix spices such as cardamom, anise and katha with choona (lime paste), grated coconut, different kinds of supari (betel nuts) and small piece of various candies.
3) Add the mixture on the betel leaf.
4) Fold the leaf into a triangular shape and secure it by piercing a piece of cloves into it.
5) You can keep Paan fresh on ice with rose petals.

Spicy Tea

Ingredients:

3-4 Tea Spoons/4 Teabags of good tea
A chunk of dry ginger (or fresh ginger if dry isn’t handy)
3-4 cardmom pods, crushed (See Note below)
3 Cloves
Small piece of Cinnamon
A tsp of Somph
1 or 2 whole black peppers (optional)
Sugar to taste
Milk

Instructions:

Bring 2 cups of water to boil.
Add all the ingredients and boil again for about 15 seconds.
Let stand for a minute.
Warm milk in a pot.
Filter tea into cups.
Add milk and sugar and Enjoy.

If you don’t like to spend much time, mix all the spices and coarsley grind them. Boil water and add tea and a tsp of this ground spices. Rest is as above.

Tea

Ingredients:

1) 5 cups water
2) 2 WaghBakri Tea Quik tea bags
3) 1 cup sugar
4) 1 can (12 oz) frozen lemonade, thawed
5) 1 cup vodka
6) 1 bottle sparkling water, chilled Lemon slices, if desired

Instructions:

1. Heat one cup of water to boiling. Pour water over tea bags; let steep 5 minutes. Remove tea bags; cool tea.
2. Heat remaining 4 cups of water to boiling. Stir in sugar until dissolved. Remove
   from heat; cool 20 minutes.
3. Mix tea, sugar water, lemonade concentrate, and vodka in 3 quart plastic
   container. Cover and freeze at least 24 hours.
4. To serve, place 2/3 cup slush in each glass and fill with 1 cup sparkling water; stir. Garnish with lemon slices.

SAUCE
Peanut Sauce
Ingredients

1) 1/2 cup natural-style creamy peanut butter
2) 1 tablespoon granulated sugar
3) 2 tablespoons hoisin sauce
4) 1 tablespoon soy sauce
5) 1 small garlic clove, mashed to a paste
6) 1 teaspoon chile-garlic paste
7) 1 tablespoon dark sesame oil
8) Juice of 1 lime
9) 1/4 cup water

Instructions
Combine all ingredients in a medium mixing bowl. Stir until well combined, adding more water to thin the sauce if necessary.
Toast/Roast/Sandwich
Bread Sandwich
Ingredients :

Sliced bread – 1 loaf
Butter – 100 gms
Mint chutney – 3 tbsp
Cucumber – 1
Carrots – 2
Tomatoes – 2
Green chillies – 6
Onions – 2
Chopped coriander leaves – 2 tbsp
Salt, Pepper powder – As required.
Instructions:
1.  Remove outer skin and cut the vegetables into thin slices.
2.  Mince green chillies and coriander leaves.
3.  Trim brown edge crusts of the bread slices with knife or scissors.
4.  Apply butter on one side of bread slices.
5.  Take one buttered bread slices. Spread little chutney on top of butter.
6.  Arrange sliced cucumber and carrots on that.
7.  Put one more buttered slice as second layer on top of vegetables. (Butter applied side should face up).
8.  Now arrange onions and tomatoes slices with minced chillies and coriander leaves.
9.  Sprinkle salt, pepper with a squeeze of lime on the vegetables.
10. Top with third slice of bread (buttered side facing down)
11. Press well and cut into four square pieces with sharp knife.
12. Dot with tomato ketchup and serve immediately.
Pakoras
Ingredients :
1 1/2 cups
1 teaspoon
2 teaspoons
1/2 teaspoon
1/2 teaspoon
1 clove
4 cups
Besan (chick pea flour)
Garam masala
Salt
Ground turmeric
Chili powder, optional
Garlic, crushed
Mixed chopped vegetables
Oil for deep frying

Method :

1) Sieve besan, garam masalam salt, turmeric, chili powder (if used) in a bowl.
2) Add water gradually, mixing to a thick batter.
3) Stir in garlic and beat well.
4) Allow batter to stand for 30 minutes, then beat again.
5) Add vegetables to batter and mix thoroughly.
6) Heat oil in a deep pan.
7) Drop teaspoons of mixture into oil and fry over moderate heat until pale golden on both sides.
8) Lift out with a slotted spoon and drain on absorbent paper.
9) Just before serving, heat oil again.
10) When almost smoking hot, return pakorhas to pan, a few at a time.
11) Fry for about 30 seconds or until golden brown on both sides (the second frying makes them very crisp).
12) Drain on paper and serve immediately.

Note : If you prefer to lighten the batter and lessen the strong chick pea flavor, use half besan and half self-raising flour.
Vermicelli Porridge
Ingredients :

1) Vermicelli
2) 1 glass water
3) 1 cup milk
4) Sugar to taste
5) 3-4 tablespoon ghee
6) Cashew nuts
7) Kissmiss
8) Saffron

Method :

1) Heat the glass of water in a saucepan.
2) Add the vermicelli to the heated water.
3) Boil the vermicelli.
4) Add the milk and sugar at the same time.
5) Add the ghee, cashew nuts and kissmiss. Stir it through.
6) Serve. Garnish with saffron.

Chutney/Raita

Brinjal Raita
Ingredients :
Brinjal 115gm
Curds 225gm
Chilli powder 5gm
Garam masala a pinch
Cumin a pinch
Salt to taste

For Tempering:

Mustard seeds a pinch
1/4 tsp Red chillies
1 tbsp Oil

Method :

1) Place brinjal on live coals or grill and roast, turning frequently.
2) When skin turns black and the brinjal is soft inside, remove and peel.
3) Mash well and add to beaten curds.
4) Add salt and spices and mix.
5) Heat oil.
6) Add mustard seeds and whole red chillies.
7) When the seeds crackle, pour over brinjal mixture, and mix well.
8) Brinjal Raita is ready to serve.

Curry Leaves Chutney

Ingredients :

Tender Curry Leaves – 1 Cup.
Ginger -1/2 tsp.(chopped / grated)
Tamarind – 1/4 tsp.
Salt – 1/2 tsp.
Black Gram Dhal – 1 tsp.
Red Chillis – 3 pieces
Asafoetida – a pinch.

Method :

Step 1: Heat oil in a frying pan and fry black gram,red chillis,tamarind in the pan for 2 minutes.
Step 2: Now,pluck the curry leaves from thetep 3: branch.
Step 3: Add the fried ingredients like dhal,chillis and tamarind to the curry leaves.
Step 4: Add salt and asafoetida also and grind all of them together to make a coarse paste.
Step 5: Serve with idlis,dosas or lain/curd rice.

NOTE:

*Take all the ingredients in the above mentioned quantity only.
*Take Tender curry leaves only as non-tender ones would taste bitter.
*Tamarind can be used with or without frying with the other ingredients.

Grated Coconut Chutney
Ingredients :

4  tablespoons grated coconut
2  teaspoon(s) bengal gram (chana dal) roasted
1″ piece ginger peeled and chopped
4  tablespoons fresh coriander leaves chopped
4  green chillies chopped
1  teaspoon(s) each of mustard seeds and black gram (udad dal)
½  teaspoon(s) asafoetida powder
4  curry leaves
1  red chilli(es) broken into bits
2  tablespoon(s) oil
lemon juice and salt to taste
Method :

1. Grind the coconut, roasted gram, green chillies, coriander leaves and ginger to a fine paste using a little water. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.
2. Heat the oil in a pan on medium level for about 2  minute(s) till it is hot enough. Add the mustard seeds. Let them splutter and then add the black gram (udad dal), red chillies, curry leaves and asafoetida powder. Fry briefly till the gram turns red and pour it on the chutney.
3. Add salt and lemon juice to the chutney.

Green Chutney
Ingredients :

1) 1 bunch fresh cilantro
2) 1 clove garlic
3) 1 tablespoon minced fresh ginger root
4) 1 minced hot green chile peppers
5) 1 tablespoon peanuts
6) salt to taste
7) 2 tablespoons lemon juice

Method :

1. Blend the following in a food processor until smooth: cilantro, garlic, ginger, green chili, peanuts, salt to taste, and lemon juice. Add a few drops of water if the mixture is too dry.

Soups

Carrot, Tomato and Cardamom Soup

Cardamom is a rich, aromatic spice that belongs to the ginger family-the most prized spice in the world after saffron. Choose fresh green or white pods for this soup, as the small, dark seeds retain essential oils that are missing in ready-ground supplies. You will need a liquidiser for this recipe. You may like to try serving this soup with Indian breads, such as nan or paratha.
Preparation time : 15 minutes,
Cooking time : 40 minutes,
Calories per serving: 90
Ingredients :
9 cardamom, pods
10 oz (275 g) fresh tomatoes
10 oz (275 g) carrots
1 1/2 tablespoons sunflower oil
1 onion
1 3/4 pints (975 ml) vegetable or chicken stock
Salt and and freshly ground black pepper
Fresh coriander or parsley for garnish
Method :
1. Roughly crush the cardamom pods using a pestle and mortar or the end of a rolling pin. Place all the pods and seeds in a piece of muslin and tie securely with string.
2. Skin the tomatoes by plunging them into a bowl of hot water for 30 seconds, then cold for 1 minute, until the skins can be easily removed using your fingers. De-seed the tomatoes, trim the carrots, and roughly chop them both.
3. Heat the oil in a large saucepan and finely chop the onion. Cook the onion over a medium heat until transparent. Add the carrots and tomatoes and stir for 2-3 minutes.
4. Add the stock and wrapped cardamom pods, then bring to the boil. Reduce the heat and simmer for about 30 minutes until the carrots are tender. Remove the cardamom from the saucepan and leave to cool, then squeeze the muslin out over the saucepan, extracting all the juices.
5. Puree the vegetables and their liquid in a liquidiser, then return to the saucepan and reheat gently. The soup may be kept warm over a low heat until ready to serve, but you may need a little extra stock or water to thin it.
6. Season with salt and freshly ground black pepper to taste, garnish with a sprinkling of chopped coriander or parsley, and serve immediately.

Mixed Vegetable Soup

A vitamin rich soup that is light and low in calories
Ingredients:
1 small carrot
1 medium cauliflower
1/2 capsicum
2-3 French beans
1 small piece cabbage
1 onion
1/2 tsp. Soya sauce
1/2 tsp. each grated ginger and garlic
1/4 tsp. crushed red chili
Salt according to taste
1/2 tsp. sugar
2 tsp. cornflour
1 tsp. Oil or ghee(clarified butter) or butter
2 cups water

Method :
1.Chop all the vegetables finely.
2.Heat butter in a pan. Add onion, ginger, garlic and vegetables.
3.Stir fry the vegetables till they look bright and done. Add water and bring to boil
4.Mix cornflour in 1/2 cup cold water and add to the soup, stirring simultaneously.
5.Bring to boil again. Add chili, sauce and sugar and boil till thick and transparent. Serve hot.

Mushroom Soup

Ingredients:

1) 6 tbsp/75 g butter
2) 1 small onion, thinly sliced
3) 12 ounces/340 g button mushrooms
4) 4 cups/900 ml light chicken stock or broth
5) 1 sprig of flat parsley
6) Salt and pepper
7) 2 ounces/56 ml high-quality sherry (don’t use the cheap grocery-store variety; it’s salty and unappetizing and will ruin your soup)

Method :

In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn’t take on any brown color. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.
After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. Do I have to remind you to do this in stages, with the blender’s lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom purée to erupt all over your kitchen?
When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately.

Pumpkin and White Bean Soup

Ingredients:
2 tb Vegetable oil
4 c West Indian pumpkin
1 md Onion — sliced
1/2 Scotch bonnet pepper OR
1 c Celery — sliced
2 Garlic cloves — minced
1 tb Ginger root, fresh –
6 c Vegetable stock or water
1 tb Parsley, fresh – minced
1 tb Thyme — fresh OR
1 tb Curry powder
1 ts Cumin
1/2 ts Salt
1/2 ts Allspice
1 c Kale — finely chopped
1 c White beans – cooked

Method :
In a large saucepan, combine oil, pumpkin or squash, garlic, onion, celery, pepper and ginger. Saute over medium heat for 7 to 10 minutes, until vegetables are soft. Add vegetable stock or water and seasonings to the saucepan; simmer for about 20 minutes, stirring occasionally. Add kale and beans to the pan and cook for another 5 to 10 minutes. Serve immediately.

Spinach Soup

This fresh-tasting spinach soup is wonderfully nutritious. Its bright green color is a result of adding half the fresh spinach just before blending. Enjoy this delicious soup with crusty whole grain bread. Keep it vegetarian by substituting vegetable broth for the chicken broth.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients:

1) 2 tsp olive oil
2) 2 cloves garlic
3) 1/2 medium onion, finely chopped
4) 1 stalk celery, finely chopped
5) 1 medium white potato, peeled and cubed
6) 2 cups fat-free, low-sodium chicken or vegetable broth
7) 2 cups fat-free milk
8) 1 six ounce bag baby spinach
9) Freshly ground black pepper

Method :
Heat oil in large saucepan or Dutch oven. Saute garlic, onion, celery and potato for 5 minutes. Add chicken broth and fat-free milk. Bring to a boil, cover and simmer for 10 minutes. Stir in half the spinach, cover and simmer for 10 more minutes. Cool slightly, then transfer soup to a blender, working in two batches if necessary. Add remaining spinach and blend (if working in two batches, use half the remaining spinach with each batch). Blend until smooth.
Tomato Soup
Ingredients:
1 tablespoon olive oil
1 onion, finely chopped
3 stalks of celery, finely chopped
1 carrot, shredded
4 tomatoes, chopped or 1 (14-ounce) can diced tomatoes
1 teaspoon dried basil leaves, crumbled
3 cups of vegetable or chicken stock
Salt and pepper to taste

Method :

1. Heat the oil in a large pot and saute the onion, celery, and carrots until vegetables are tender.
2. Add the tomatoes and basil. Simmer over low heat, stirring occasionally, until tomatoes are softened.
3. Transfer the mixture to a blender or food processor and carefully blend until smooth. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!)
4. Return pureed mixture to cooking pot and combine with the stock. Simmer, uncovered, until soup is reduced to the desired consistency. Season with salt and pepper to taste.

Watercress Soup
Ingredients:
1 Onion, peeled and roughly chopped
25g butter
250g potatoes, peeled and diced
600ml chicken stock
2 x 85g bags of watercress, roughly chopped
50ml cream
a little milk if needed
salt and black pepper
Method :
In a large pan, cook the onion in the butter until soft but not browned.
Add the potatoes and stock and cook until the potatoes are soft (approx 15-20 minutes). When potatoes are almost cooked, add the watercress (try to allow not longer than 5 minutes cooking time for the watercress). Liquidise, add the cream. Use a little extra milk if the soup seems too thick. Season with salt and black pepper and serve hot.
Vegetables
Buttermilk  Curry
Ingredients:
Batch I
Rice – 1 tsp
Toor dal – 2tsp
ginger – very small pc
G.chilli – 4 cnt (as per ur taste)
Cilantro – 2 strands
Cumin seeds -1/2 tsp
coconut – 2 tsp (grated)
Tumeric powder – 1/4 tsp

Batch II
Curd – 1 cup
Lime juice – as per need if curd is not sour enough.
musturd seeds – 1tsp
curry leave – 1 strand
Dry red chilli – 2 cnt
Tomato – 1/4 (optional)
okra – 6 to 8 cnt
Oil – for tempering
Salt – to taste

Method :
1. Grind the ingredients from batch I very well.
2. Now add the curd and grind it for about a min.
3. In a pan put oil for seasoning, put mustard seeds, curry leaves and dry red Chilly.
4. Then add tomato if needed.
5. Now add okra and fry it 3 min and add water and let it cook.
6. Once the okra is cooked add the curd mixture, add required salt and allow is to get warm.
7. Take the pan off the stove before boiling to prevent the curd from curdling.
8. It’s yummy with rice, fried and spicy veggies.

Dal Fry
Ingredients:
1 cup of toor dal
1 onion cut into long stripes.
1 green chilly chopped.
1 tomato finely chopped.
1 tsp mixture of mustard seeds, whole coriander seeds, cumin seeds fenugreek seeds.
1/2 tsp of turmeric
1 tsp chilli powder.
1 tsp of dry mango powder
1/2 inch grated ginger.
2 tbsp of cooking oil.
2 tbsp of fresh chopped coriander.
salt as per taste.
Method :
Wash dal thoroughly and add 2 cups of water and cook the dal in a pressure cooker until done.
Cool down cooker,remove dal & beat with spoon or a hand beater.
Heat 2 tbsp of oil in a kadai or a saucepan.
Add tsp mixture of mustard,cumin,fenugreek & whole coriander seeds.
When seeds states poping add chopped onion,tomato,and grated ginger and cook it until soft.
Add dry mango powder and tsp of chilli powder and fry for a minute.
Add dal mixture and bring to boil.
Simmer for 5 to 10 minutes.
Take dal fry in a serving dish and garnish it with chopped fresh coriander.
Serve this dal fry with roti,rice or pulao.

Stuffed Tomatoes

Ingredients:

1) 4 slicing tomatoes (Big Boy etc, not Roma or cherry)
2) 4 slices of bacon cooked and chopped
3) 1 med bell pepper, diced
4) 4 TBSP grated parmesan cheese (no reason to use the expensive kind in this recipe)
5) 1/2 cup plain bread crumbs
6) fresh ground pepper – to taste, just a few turns
7) 2 TBSP approximately olive oil – to brush the top

Method :

Slice top off of the tomatoes, scoop out the seeds which may be discarded. Use a knife to carefully hollow the tomato. Just slice through the internal walls and it may be pulled from the bottom.
Coarsely chop about 1/3 of the pulp -not the seeds- and toss this into a bowl. To this add the bacon, bell pepper, parmesan cheese, bread crumbs, and fresh ground pepper. Mix the stuffing well. Fill each tomato with the cheese mixture. Place in a a small baking dish, brush or drizzle with olive oil and bake at 350F for 25 minutes, unless the tomatoes were stuffed and held in the refrigerator, in that case it will take 40 – 50 minutes.

Stuffed Lady Finger
Ingredients:

1/2 kg even sized and tender ladies finger (bhindi)
1 tbsp garam masala or  godo masala
4 tbsp oil
1/2 fresh grated coconut
1 tsp chilli powder
1 to 2 onions, finely chopped and 1/4 teaspoon turmeric powder (haldi)
1 small bunch of coriander (dhania)
salt and sugar to taste
1 lemon
1 onion, diced
1/2 tsp dried mango powder (amchur)
1/4 tsp fennel seeds (saunf) powder
1/4 tsp cumin seeds (jeera) powder

Method :

The filling

Coarsely grind the coconut, coriander leaves, salt, garam masala and sugar. add the juice of 1 lime to this mixer. mix well. add the finely chopped onion and the lady”s fingers Wash and dry each bhendi completely, otherwise they become mushy and sticky during cooking. Slit the bottom of each about halfway to the stem. stuff the slits with the coconut filling.

Cooking:

When all the bhendis are stuffed, heat oil in a flat-bottemed pan. Add the turmeric and red chilli powder, then place the bhendis in the pan. Cook for 5 minutes before covering. Stir occasionally and carefully so as not to force the stuffing out. Cook uncovered till the bhendi is done through (about 20 minutes)

Mashed Potatoes
Ingredients:

1) 2 pounds of potatoes
2) 1 teaspoon of salt
3) 1 cup of half and half (half milk & half cream)
4) 6 tablespoons of butter
5) Salt and pepper, to taste

Method :

1. Add the potatoes to a large pot with enough cold water to cover them by an inch or so. Add salt and bring the water to a boil. Cook until the potatoes are tender when pierced with a knife. (About 15 minutes)
2. Drain the potatoes return them to the pot and cook the drained potatoes over low heat for a couple of minutes to evaporate some of the water still in the potato.
3. Mash by your method of choice. (I prefer a potato ricer)
4. Blend in butter, half & half, and any other ingredients you prefer.
5. Season with salt and pepper.

Non Vegetarian

Chicken Tikka

Ingredients:

1) 1 cup fresh yoghurt (should not be sour)
2) 1 cup finely chopped fresh coriander leaves
3) 2 tbsps ginger paste
4) 3 tbsps garlic paste
5) 3-4 tbsps garam masala
6) 6 peppercorns/ 2 dry red chillies
7) 3 tbsps lime/ lemon juice
8) 1/2 tsp orange food coloring
9) 1 kg chicken (breast or thigh) skinless and cut into 2″ chunks
10) 1 large onion cut into very thin rings
11) Lime/ Lemon wedges to garnish
12) 1 tsp Chaat Masala (available at most Indian groceries)

Method :

1) Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor.
2) Pour the above mix into a large bowl and add yoghurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
3) Thread the chicken onto skewers and keep ready.
4) Preheat your oven or grill to a medium high temperature (200 C/ 400F/ Gas Mark 6).
5) Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender.
6) Remove from skewers and put the chicken in a plate.
7) Put the onion rings in a separate bowl and squeeze lime juice over them. Now sprinkle the chaat masala over them and mix well so the onions are fully coated.
8) Garnish the Chicken Tikka with these onion rings and serve.

Fish Puffs

Ingredients:

1) 1 package frozen fish fillets
2) thawed
3) 1 egg white
4) 1/4 teaspoon dill
5) 1/4 teaspoon onion juice
6) 1/8 teaspoon salt
7) Salt
8) to taste
9) Pepper
10) to taste
11) 1/4 cup mayonnaise

Method :
Preheat oven to 425 degrees F.
Place fillets in greased baking dish. Season with salt and pepper. Add 1/8 teaspoon salt to egg white and whip until stiff but not dry. Fold in mayonnaise, dill and onion juice. Spoon over fillets. Bake about 12 minutes or until top is puffed and brown.
Serves 4.
Minced Meatballs
Ingredients:
2 eggs (beaten)
1/2 c. bread crumbs
1 (2 1/2 oz.) can deviled ham
1/2 tsp. salt
Pepper to taste
1 lb. ground round
Method :

Mix and form into 6 dozen tiny meat balls. Bake on cookie tins, 375 degrees (10-12 minutes).
SAUCE:
22 oz. can, jar, dry mincemeat
1/2 c. apple juice
1 tbsp. vinegar
Serve over rice.

Pork Curry
Ingredients:

1) 800g Diced Lean Pork Steak
2) 1 Cup/300ml Water or Pork Stock
3) 2 Small white onions finely chopped
4) 2 Teaspoons Ginger Puree
5) 2 Teaspoons Garlic Puree
6) 200g Butter Ghee
7) 1 Teaspoon Turmeric Powder
8) 4 Teaspoons Mild Curry Powder
9) Quarter Teaspoons Chilli Powder
10) 2 Teaspoons Garam Masala Powder
11) 200ml Yogurt
12) 2 Tablespoons Tomato Puree
13) 400ml Pureed Onion
14) Roughly chopped fresh coriander leaves to garnish

Method :

To make the Onion Puree, bring a small pan of water to the boil and add some chopped onions. Boil until soft, drain and puree with a hand blender or in a food processor. Freeze any extra you make for next time.

Pour the oil into a large saucepan bring up to a medium heat. Add the onions and reduce the heat to low. You can optionally add 1 or 2 Whole Star Anise which help bring out the sweetness of the onions and imparts a subtle aniseed flavour but remove them once the onions are cooked. Sweat the onions gently until they become translucent.
Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, Chilli powder, with a little water. Add to saucepan and stir in well and fry for a couple of minutes.
Now add your 800g Diced Lean Pork Steak stir in well.Mix the Yogurt, Tomato Puree, Onion Puree, together in a jug with the water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 20 Minutes. Stir occasionally.
Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of cooking. Garnish with the Roughly chopped fresh coriander leaves and serve.

DISEASE AND DIET
Amavata
In Rheumatoid Arthritis the lining of joints or lining of internal organs are inflamed . This disease may be chronic ( lasts for a long time ) or may flare up intermittently. The inflammation of lining of joints causes swelling, pain, redness, stiffness and warmth in the affected region . The cells of inflamed lining release enzymes which may harm the related bone and cartilage. This process may cause deformity of joint, pain and may restrict joint movements.

knee ( jaanu )  , and hip ( uru ) become inflamed and painful. The pain in affected joints  resembles the pain of  a scorpion’s  sting.”

( a toxin that is produced by imbalanced body fire ). The toxin ama is carried by imbalanced vata ( one of the three energetic forces ) and  reaches the kapha ( one of the three energetic forces  ) dominated places like  joints, stomach , chest , brain etc.  This toxin becomes sticky due to imbalanced doshas and  blocks the  vital channels which nourish the body.
The sticky toxin ama not only affects the joints but also spreads all over  the body . The  channels ( channels like arteries, intercellular spaces , pores in cells etc are called srotas ) which allow  nutrients to flow through and nourish body tissues , cells get partially blocked. This leads to a  decreased supply of  nutrients to body tissues and cells  . Thus the  immunity of the body gets lowered , the appetite reduces , the body becomes weak due to insufficient nourishment of body tissues. 
The ama which gets harbored in joints acts like a foreign substance and triggers the immune system. This leads to inflammation of  linings of joints .
Formation of Ama:
Opposite foods, opposite lifestyles , lowered body fire, sedentary work, over physical exertion which involves lot of joint movements  cause indigestion , imbalance of doshas  and formation of ama. 
Symptoms
Local:

1. Inflammation of joints.
2. stiffness.
3. Swelling .
4. Difficulty in moving .
5. Pain .
6. Usually starts in hands and feet.( wrist and hand joints)
7. Can also affect neck, shoulders, knees, hips and ankles.
8. Some times affects the same joints of both sides of body.
9. Rheumatoid nodules.
10. Chronic RA may cause a damage to affected joints.

The locally exhibited symptoms are explained in ayurveda as follows
” Manya prishta kati jaanu trika sandheenvikunchayan |
Sashabdaha srastagaatrashcha aamavaataha sauchyate || “
This means the joints of neck ( manya ) , back ( prishta ) , hip   ( kati  ) ,  knee ( jaanu ) , sacral region ( trika ) and other joints get inflamed. The joint movements are often accompanied with sounds . This disease which  also makes body weak is known as amavata .
This means the joints of neck ( manya ) , back ( prishta ) , hip   ( kati  ) ,  knee ( jaanu ) , sacral region ( trika ) and other joints get inflamed. The joint movements are often accompanied with sounds . This disease which  also makes body weak is known as amavata .
Systemic:

1. Fever.
2. Loss of energy.
3. Loss of appetite.
4. Weakness.
5. General fatigue (early symptom)
6. Other boy organs may be affected.

According to ayurveda the Systemic symptoms of rheumatoid arthritis are described as follows.
Angamarda aruchi trishna  aalasyam gouravam jwaraha |
Apaakaha shoonataangaanam amavatasya laxanam ||
This means ” the symptoms of rheumatoid arthritis are

1. Body pain ( angamarda )
2. Distaste to food (aruchi )
3. Thirst.  ( trishna )
4. Malaise. ( aalasya )
5. Fever.  ( jwara )
6. Indigestion. ( apaaka )
7. Weakness   ( shoonata )”

Tips to reduce pain in joints

1. Weight reduction.
2. Exercise well moving all your joints.
3. Take a warm shower everyday .

Ayurveda tips to reduce pain

1. Avoid curds , fish, milk, urad dal, jaggery, and constipating food.
2. Consume horse gram, ginger, bitter gourd, drum sticks.
3. Remove the sprouts (which will be present inside garlic cloves) of garlic by splitting, Soak these garlic in buttermilk over night. Next day morning wash the garlic with plain water. ground this garlic to thin paste. Consume 1/2 tea spoon of this paste with warm water every day morning in empty stomach.
4. Always use hot water to bathe and to drink.
5. Avoid cold breeze.
6. Do not consume opposite foods.
7. Empty bowels regularly.
8. Do not control natural urges.
9. Avoid late nights and afternoon naps.

The Ayurvedic Treatment for Rheumatoid arthritis.
The line of  treatment involves the following steps.

1. Avoiding the formation of ama by increasing the body fire.
2. Expelling the already formed ama .
3. Reduction of inflammation in joints.
4. Rejuvenating the affected joints and body.
   ( By providing natural calcium supplement)

Grahani (Chronic Colitis)

Colitis is a general term indicating an inflammatory condition of the large bowel, and almost invariably, of the rectum. Two broad categories of this condition are usually seen – specific and idiopathic. The specific type of colitis commonly arises from protozoal and/or tubercular infiltrations, although the latter form is quite rare. Amoebic colitis forms the major group of the specific type. The idiopathic variety cannot be traced to a specific cause and is often termed ‘ulcerative colitis’.
Medical knowledge has advanced a great deal today in all spheres of inquiry, but ulcerative colitis is one condition in which science has made little progress. The present management of this condition remains unsatisfactory. The physician is far more able to control the disease than to cure it. Antibiotics and the intestinal disinfectants for the control of diarrhoea have been the chief medicine so far. The introduction of cortico-steroids was thought to revolutionize the management of this disease, but the side effects of these drags are as serious as the disease itself, while their control of the primary condition remains poor. The latest celebrated drug, salazopyrine, is claimed to have minimal side effects, but it has the drawback of creating dependency, and the condition worsens if there is no proper supply of the medicine. The surgical approach is total colectomy (removal of the colon) or proctocolectomy with ileostomy, in which the anus is removed along with the colon, necessitating the construction of an alternative opening in the abdominal wall. Both procedures cause permanent and severe restrictions in the patient’s lifestyle.
The psychological aspect of colitis is also significant. Recent studies have shown that stress and strain are the major contributory factors in causing and aggravating the disease. Our survey also confirmed that environmental stress, personal stress and stress resulting from natural calamities were important factors. So the psychosomatic nature of the disease must be kept in mind while undertaking its treatment.
Grahani has been widely described In the classic ayurvedic literature. It shows exactly the same clinical picture as chronic colitis. Frequency of loose motions with profuse mucus discharge, pain and foul odour are the most prominent diagnostic symptoms of grahani. In ulcerative colitis, bleeding is an additional feature which may occasionally be present in cases of grahani also.
Grahani is a syndrome in which agni, the digestive power, is supposed to be at fault. When agni becomes depressed, ama dosha (undigested waste material) accumulates and is passed in the stools. So the aim of treatment should be to enhance the potency of agni, thereby reducing the formation of ama dosha.
Though ayurvedic medicines are capable of regularizing the agni to normalcy, yogic exercises, by virtue of their specificity, work as catalytic agents for stabilizing the agni at a higher level even if the medicines are withdrawn. This in itself is an Important achievement, as medicines cannot be used permanently. The disease can only be considered as cured when the agni is balanced without the use of any external medicine.

Material and methods

This study consisted of ten patients with chronic colitis (five of them with ulcerative lesions) who had undergone modern medical treatment for a number of years in various hospitals in India and abroad. In five patients ulcerative colitis was diagnosed after radiological investigations (barium enema X-ray) histopatholog-Ical investigations (microscopic examination of diseased tissues) and sigmoidoscopy (visual examination of the rectum and lower colon through a sigmoidoscope). One young patient, age 12, had been treated in London, where doctors felt an urgent total colectomy was indicated. Tills patient had been dependent on retention enema of hydrocortisone solution for several years. Another four cases of proven ulcerative colitis were dependent on salazopyrine and bestozyme. Patient no. 7 (VKG), dependent on salazopyrine, had an advanced case of ulcerative colitis with the involvement of the anorectal canal. Five patients had mixed symptoms of chronic colitis without detectable ulcerative lesions in the colon. All these patients were given yoga and panchamrita parpati therapy. Relevant history with duration of illness, frequency of acute attacks, and relation of the disease to stress is given in Table 1.

Table 1: Patient summary

Name of patient	Age in years	Duration in years	Frequency of acute episodes	Sources of stress
1. RSS	40	4	4 – 6 times per year	Death of 2 children
2. SNS	30	6	2 – 3 ” “	Severely affected by flood
3. VS	35	7	6 – 8 ” “	Frequent touring
4. PNM	22	3	3 – 4 ” “	Examination stress
5. BP	12	6	Dependent on cortisone enema	Stress between parents
6. SMS	32	8	Dependfintonsalszopyrine & bestozyme	Profession (criminal lawyer)
7. VKG	31	14	” “	Business
8. KS	37	10	” “	Employer
9. NNS	26	3	” “	Ph D. guide
10. BPP	33	7	1-2 times per year	Family (wife)

Yoga practices

Treatment consisted of a combined program of yoga and ayurvedic therapy. Those yogic practices which stimulate and normalize the agni were selected, in accordance with various classical texts of yoga and ayurveda, including ‘Charaka Samhita’, ‘Gheranda Samhita’ and ‘Hatha Yoga Pradipika’. As indicated in Table 1, every patient had a stress factor aggravating the disease. Some pranayama exercises were selected to tranquillize the mind and relieve stress. The asanas given to the patient were bhujangasana, mayurasana, shalabhasana, paschimottanasana and matsyendrasana. Each of these asanas was done two or three times, and maintained for a duration of 20-30 seconds. Shavasana was practised once daily for 15-20 minutes, and pranayama for 10 minutes once daily. All yoga practices were performed under observation for 60 days while patients were in hospital. Scheme and sequence of asanas is shown in Table 2.

Name of asana	Duration of asana	No. of rounds
1. Bhujangasana	20-30 sec.	3-Feb
2. Mayurasana	” “	” “
3. Shalabhasana	” “	” “
4. Paschimottanasana	” “	” “
5. Matsyendrasana	” “	” “
6. Sarvangasana	5-7 minutes	1
7. Shavasana	15 – 20 minutes	” “
8. Pranayama	10 minutes	” “

Table 2: Scheme and sequence of asanas.

Ayurvedic therapy

Along with yoga therapy, panchamrita parpati was administered. It was prepared in the ayurvedic pharmacy of Banaras Hindu University according to the method outlined, in the Bhahajya Ratnavali. The ingredients of this drug are shuddha gandhaka 16 parts, shuddha parada 8 parts, loha bhasma 4 parts, abhraka bhasma 2 parts and tamra bhasma 1 part.
Panchamrita parpati was given orally in an increasing dosage schedule along with madhu (honey) and jeera (cumin). The initial dosage was one ratti (125 mg.) of parpati for three days, increasing to two rattis for a further three days, then to a maximum of eleven rattis. The decreasing dosage schedule for the gradual withdrawal of the medicine followed the reverse pattern, back down to one ratti.
Before the commencement of therapy, patients were instructed to reduce their intake of salt. Water was restricted and replaced by milk. Later on, salt, water and food were totally replaced by milk. The drugs on which the patients were dependent before the therapy were gradually tapered off and replaced by parpati.
Table 3 lists the maximum dosage levels used in this study.

Table 3: Results

Observations, results and follow up

Results of this study are shown in Table 3. All the parents were kept under strict dietary restrictions, but nevertheless they showed tremendous increases in body weight. During the 45-60 days of treatment, they showed complete relief from, the previous signs and symptoms of the disease.
All 10 cases were followed up to record any recurrences of the disease. As described in Table 4, stressful life situations continued to occur for all 10 patients. Nevertheless, 5 out of 10 showed no recurrence of any symptoms, On enquiry, it was found that they were doing the yogic exercises regularly. All those patients who discontinued yoga showed mild recurrences of symptoms. No further drugs were given, but after re-commencing the yogic practices their symptoms were relieved in one or two months, and no recurrences were reported as long as they continued practising.

Table 4: The effect of continued yoga practice on recurrence of symptoms

Name & age (in Years)	Yoga Practice	Reurrence & duration of symptoms	Period required for relief of symptoms using yoga alone
1. RSS-40	continued	No	8 0 kg.
2. SMS-30	continued	No	10.0 “
3. VS-38	discontinued	Recurrence after 2 months (2 loose motions)	20 days
4. PNM-22	continued	No
5. BP-12	discontinued	Recurrence after 3 months (painful defecation)	1 month
6. SMS-32	discontinued	Recurrence after 6 months (3 loose motions)	1 month
7. VKG-31	discontinued	Recurrence after 1.5 month (mucus – 2 months)	1 month
8. KS-37	continued	No
9. NNS-26	discontinued	Recurrence after 2 months	1 month
10. BPP-33	continued	No

The selected asanas and pranayama bring the agni back to normal and maintain it at its normal level without medication. Yoga even relieves the stress and strain factors. In this way yoga acts as a buffer in the treatment of grahani with the ayurvedic drug parpati. Permanent cure is achieved from just a two month course of medication, provided asanas were continued in the daily life. By simultaneously treating both the psyche and the soma, yoga provides permanent relief from the symptoms of colitis.

Conclusion

1. Yoga and parpati is an ideal treatment for chronic ulcerative colitis.
2. No recurrence of symptoms was reported during a 2-8 year follow up.
3. Mild recurrences can be corrected and prevented by continued yoga practice.
4. No dependency is developed.
5. No side effects or toxic reactions occur.
(courtesy ‘Sachitra Ayurved’)

Constipation

Constipation is one of those topics few like to talk about. If you’ve suffered from this problem, though, you know it can be both painful and frustrating.
Almost everyone gets constipated at some time during his or her life. It affects approximately 2% of the population in the U.S. Women and the elderly are more commonly affected. Though not usually serious, constipation can be a concern.

What Is Constipation?

Constipation occurs when bowel movements become difficult or less frequent. The normal length of time between bowel movements ranges widely from person to person. Some people have bowel movements three times a day; others, only one or two times a week. Going longer than three days without a bowel movement is too long. After three days, the stool or feces become harder and more difficult to pass.
You are considered constipated if you have two or more of the following for at least 3 months:

1) Straining during a bowel movement more than 25% of the time.
2) Hard stools more than 25% of the time.
3) Incomplete evacuation more than 25% of the time.
4) Two or fewer bowel movements in a week.

What Causes Constipation?

Constipation is usually caused by a disorder of bowel function rather than a structural problem. Common causes of constipation include:

1) Inadequate water intake.
2) Inadequate fiber in the diet.
3) A disruption of regular diet or routine; traveling.
4) Inadequate activity or exercise or immobility.
5) Eating large amounts of dairy products.
6) Stress.
7) Resisting the urge to have a bowel movement, which is sometimes the result of pain from  hemorrhoids.
8) Overuse of laxatives (stool softeners) which, over time, weaken the bowel muscles.
9) Hypothyroidism.
10) Neurological conditions such as Parkinson’s disease or multiple sclerosis.
11) Antacid medicines containing calcium or aluminum.
12) Medicines (especially strong pain medicines, such as narcotics, antidepressants, or iron pills).
13) Depression.
14) Eating disorders.
15) Irritable bowel syndrome.
16) Pregnancy.
17) Colon cancer.

In some cases, lack of good nerve and muscle function in the bowel may also be a cause of constipation.

What Are the Symptoms of Constipation?

Symptoms of constipation can include:

1) Infrequent bowel movements and/or difficulty having bowel movements.
2) Swollen abdomen or abdominal pain.
3) Pain.
4) Vomiting.

How Is Constipation Diagnosed?

Most people do not need extensive testing to diagnose constipation. Only a small number of patients with constipation have a more serious medical problem. If you have constipation for more than two weeks, you should see a doctor so he or she can determine the source of your problem and treat it. If constipation is caused by colon cancer, early detection and treatment is very important.
Tests your doctor may perform to diagnose the cause of your constipation include:

1) Blood tests if a hormonal imbalance is suspected.
2) Barium studies to look for obstruction of the colon.
3) Colonoscopy to look for obstruction of the colon.

The vast majority of patients with constipation do not have any obvious illness to explain their symptoms and suffer from one of two problems:

1) Colonic inertia. A condition in which the colon contracts poorly and retains stool.
2) Obstructed defecation. A condition in which the person excessively strains to expel stool from the rectum.

How Can I Prevent Constipation?
There are several things you can do to prevent constipation. Among them:

1) Eat a well-balanced diet with plenty of fiber. Good sources of fiber are fruits, vegetables, legumes, and whole-grain bread and cereal (especially bran). Fiber and water help the colon pass stool.
2) Drink 1 1/2 to 2 quarts of water and other fluids a day (unless fluid restricted for another medical condition). Liquids that contain caffeine, such as coffee and soft drinks, seem to have a dehydrating effect and may need to be avoided until your bowel habits return to normal. Some people may need to avoid milk, as dairy products may be constipating for them.
3) Exercise regularly.
4) Move your bowels when you feel the urge.

What Should I Do If I Am Constipated?
If you are constipated, try the following:

1) Drink two to four extra glasses of water a day (unless fluid restricted).
2) Try warm liquids, especially in the morning.
3) Add fruits and vegetables to your diet.
4) Eat prunes and/or bran cereal.
5) If needed, use a very mild stool softener or laxative (such as Peri-Colace or Milk of Magnesia). Do not use laxatives for more than two weeks without calling your doctor, as laxative overuse can aggravate your symptoms.

Warning About Constipation
Call your doctor if:

1) Constipation is a new problem for you.
2) You have blood in your stool.
3) You are losing weight even though you are not dieting.
4) You have severe pain with bowel movements.
5) Your constipation has lasted more than two weeks.

From an Ayurvedic point of view, constipation is a disease caused particularly by the vitiation of the vata dosha.
It is called as Anaha in Ayurveda. But the other two doshas can also be responsible for constipation. Constipation caused due to a high pitta dosha is characterized by dry stools. It is felt mostly in the hot months. Constipation caused due to a high kapha dosha is accompanied by pains in passing out the feces, which are sticky. In people with kapha vitiation, the excessive mucus may block the rectal passage which will obstruct the elimination of the wastes.
(1) Useful Herbs in the Treatment of Constipation
Bael fruit (Aegle marmelos) The fruit of the bael is an effective laxative. The ripe fruit is better at this than the raw one. It has to be used for two to three months. It can be taken in the form of a sherbet. This will dissolve the wastes of the intestines and flush them out of the body.
Belleric Myroblan (Terminalia belerica) The half ripe fruit of the belleric myroblan is a purgative. It is used in treatment of chronic constipation. However the fully ripe fruit may be disadvantageous to the treatment.
Cassia (Cassia fistula) The pulp of the ripe fruit of the cassia tree is an effective laxative in the treatment of constipation. This remedy is popular because it has no side effects even when taken by children and pregnant women.
Castor (Ricinus communis) Castor oil is effective as a purgative. This treatment also has no side effects. It can be taken safely, irrespective of the physiology of the patient and the climatic conditions.
Chebulic Myroblan (Terminalia chebula) Chebulic myroblan is a mild laxative. Its pulp is taken with rock salt, or flavored with cloves and cinnamon. Regular use of this decoction relieves the person of constipation.
Chicory (Chichorium intybus) Chicory has natural laxative powers. It can be used in the treatment of chronic constipation problems.
Isphagula (Plantago ovata) This is the traditionally used remedy in the treatment of constipation. The seeds of this plant have a soothing effect on the mucus lining of the alimentary canal. The seeds must be soaked in water and then taken. Isphagula seeds act by binding the wastes in the alimentary canal and bringing them to a consistency in which they can be eliminated from the body.
Licorice (Glycyrrhiza glabra) Licorice is a laxative. In order to get better benefits, licorice powder is taken with water and jaggery.
Rhubarb (Rheum emodi) Rhubarb is also commonly used in allopathic medicine for its purgative properties. Rhubarb contains several tannins that are beneficial in voiding the wastes from the alimentary canal. But rhubarb can be used only in simple cases of constipation, and it has no effect in chronic constipation.
(2) Dietary Treatments for Constipation
There are many dietary guidelines for people suffering from constipation. The following are some of them:-
Water is very important to keep the intestines working well. Drink a glass of water early in the morning. For better results, keep the water overnight in a copper vessel and drink it when you wake up in the morning.
The food that you consume should not be too dry. It should be vata pacifying. Hence it must contain adequate amounts of oil or ghee in it.
Take a glassful of warm milk with a teaspoonful of ghee in it when going to bed.
Avoid rice. Take wheat instead.
Fresh fruits and green leafy vegetables must be an integral part of the diet. Papaya and sugarcane are especially beneficial. Tomato and beetroot salads are also very beneficial.
Avoid beans, legumes, grams, cabbages, mushrooms and such foods which are difficult to digest.
(3) Ayurvedic Treatment for Constipation
The Triphala Choorna is commonly prescribed. It contains a mixture of the three important fruits of amalaki, belleric myroblan and chebulic myroblan.
Medicines such as Agastya Rasayana, Pancha Sakara Choorna, Abhayadi Modaka, Madhu Yashthayadi Choorna, can strengthen the intestinal valves and hence improve their functions. These treatments are even prescribed in cases of chronic constipation.
There are some special therapies Ayurveda uses in order to treat the condition of constipation. These therapies are:- a) Vashthi Karma (enema therapy) b) Virechana Karma (purgation therapy)
In addition, a massage of the abdominal muscles, known as the Udavartana, is also employed if the constipation is chronic. This makes the intestinal muscles stronger and work better in dispelling the wastes.
(4) Home Medications
Every morning when you wake up, eat two apples. Bite them with the teeth instead of using a knife to cut them into slices.
Drink a glass of water with a teaspoonful of honey in it at night before going to bed.
The best and simplest medicine is to drink a glass of lemon juice in water with a pinch of salt in it. This will treat any kind of constipation that may be present.
Hyperacidity

Introduction

Hyperacidity or acid dyspepsia is a very common dietary disorder which affects almost 25% people in the US each year. Hyperacidity could be described as a disorder of the modern and urban cities where the eating habits of people are quite irregular. Curbing the problem of hyperacidity needs a total overhaul of the dietary regimen in addition to healthy exercise and lifestyle.
Conquering hyperacidity is certainly a very important issue. The right way to fight against this disease is to become well-informed about its various aspects.

Definition of Hyperacidity / Acid Dyspepsia (Amalpitta)

Hyperacidity or acid dyspepsia simply means increase of acidity in the stomach. The human stomach secretes hydrochloric acid which is necessary for the digestion of food. When the stomach contains an excessive amount of hydrochloric acid, then the condition is called as hyperacidity or acid dyspepsia.
Sometimes, hyperacidity is confused for a simple bellyache. This is because people with hyperacidity usually generally get pains in their stomachs with similar symptoms as bellyaches. This confusion is more rampant in children who cannot differentiate between different kinds of stomach ailments. However, hyperacidity can be found out with the sour belching and aftertaste of the already eaten food in the mouth.

Causes of Hyperacidity / Acid Dyspepsia (Amalpitta)

The prime medical factors of hyperacidity or acid dyspepsia are as follows:-
(i) Stomach Ulcers – Ulcers in the stomach are one of the prime causes of hyperacidity. Once this is diagnosed, the treatment will be done by the surgical removal of the stomach ulcers.
(ii) Acid Reflux Disease – Some people have a gastric disorder called as the acid reflux disease. In this condition, the acids of the stomach, i.e. gastric acids or hydrochloric acid, get refluxed up to the food pipe, which is biologically called as the esophagus. When this happens, it builds up the level of acidity in the stomach.
(iii) Stomach Cancers – Stomach cancers can also cause hyperacidity as one of their symptoms. This is a very rare case, but the mortality rate is quite high. Hence, a hyperacidity that lasts more than two weeks must be immediately shown to the doctor and got checked for any cancer. A timely diagnosis can enable complete treatment of the disease.
Hyperacidity gets aggravated by the following triggers:-
Excessive intake of oily, spicy and salty foods
Excessive intake of sour foods that contain high acid content
Inadequate exercise
Going to bed immediately after a heavy meal
Too much mental stress and worries
Taxing the mind excessively
Consumption of alcohol
Smoking and drug addiction
Addictive consumption of coffee
Too much intake of therapeutic drugs like aspirin
Diseases of the digestive organs such as the stomach, intestines, gallbladder or the pancreas
Peptic ulcers
Spinal lesions
According to the theories of Ayurveda, amalpitta or hyperacidity is a result of the imbalances in the agni of the body. Agni is the fire of the body which is responsible for proper digestion. In a normal person, the agni is properly balanced; while in a person with digestive disorders, there is an imbalance of agni.
There are different causes of vitiation of agni. The important ones are:-
Prajnaparadha , i.e. intellectual blasphemy
Asatmyendriyartha Samyoga , i.e. unwholesome conjunction of sense organs with their objects
Kaala or Parinama, i.e. fluctuations of time and weather conditions
Any vitiation in agni causes an imbalance of the pitta dosha. It is this vitiation in pitta dosha that causes amalpitta. Hence, amalpitta can be caused by low amounts of agni (mandagni) or with high amounts of agni (teekshagni).

Symptoms of Hyperacidity / Acid Dyspepsia (Amalpitta)

Hyperacidity symptoms are observed a couple of hours after eating, when the food has been digested and still excess acids are left within the stomach. At this stage, the following symptoms are seen:-

1) A typical feeling of restlessness
2) Feeling of nausea (wanting to throw up) and actual vomiting
3) Sour belching with an aftertaste of the already-eaten food
4) Stiffness in the stomach, which is called as atonic dyspepsia
5) Lack of desire for any other type of food
6) Indigestion
7) Constipation

Complications due to Hyperacidity / Acid Dyspepsia (Amalpitta)

Several digestive complications are known to be caused due to prolonged hyperacidity. The following are some of

them:-

Complications	Description	Symptoms
Chronic gastritis	Chronic gastritis is a chronic catarrh of the digestive system. It is very similar to the conditions of hyperacidity, with the added complication that the person may become a neurasthenic.	Loss of appetite Loss of weight Sour belching Pain after eating food, especially heavy meals Indigestion in the form of constipation Mental restlessness Nausea and vomiting
Gastric ulcers	Gastric ulcers are formed after prolonged bouts of hyperacidity in the stomach which are not treated. Gastric ulcers are not formed in all persons with hyperacidity, and so they are not a universal complication of the disorder.	Painful ulcers are formed in the inner lining of the stomach Gnawing pains in the stomach during meals Sour belching
Heartburn	If the acid content is too much, then the acid can reflux into the esophagus, i.e. the food pipe. This is caused as heartburn.	Searing sensation in the chest with symptoms similar to those of a stroke.

Hyperacidity is generally a simple condition that can be resolved by some simple medication. However, in certain types of people, this situation becomes more complicated. Hyperacidity is more dangerous in people if:-

1) They are above fifty years of age.
2) They are trying to lose weight below the normal values.
3) They are suffering from anorexia.
4) The hyperacidity condition is continuing for more than two weeks.
5) There is a feeling of some mass in the stomach.

Under any of the above situations, immediate doctoral attention is needed. There are high chances of there being a complication under the guise of simple hyperacidity.
Obesity
In Ayurveda underweight and overweight are signs that the vata, pitta, and kapha systems are out of balance. This can happen irrespective of how much or how little food you eat. Weight control problems happen when your food intake is not balanced by a proper digestion or metabolism.
Overweight or obesity is mostly found in people with predominantly kapha-type constitutions. This dosha is composed of water and earth. When it is imbalanced, the heavy characteristics of these elements become exaggerated.
However, obesity can be found in people with the other two doshas also. For example, people with pitta dosha are generally of medium build. But they can suffer from poor digestion if their digestive fire is too low because they have burned themselves out. As a result, food isn’t processed properly, and that, in turn, can result in weight gain or obesity.
For people with vata dosha the problem generally is that of underweight rather than overweight. They cannot properly absorb nutrients. However, they can become overweight when imbalanced if they attempt to eat sweet, oily foods in an attempt to calm their vata imbalance.
The Ayurvedic approach to achieving your ideal weight is based on taking a realistic look at your body type and what it can be, and then nourishing it back to natural health. It is about getting to know your body and becoming in tune with its rhythms.
In Ayurveda, you will permanently reset your mind-body’s ability to regulate itself by calming the nervous system, enhancing your digestive fires, and regulating the storage of energy and fat.
In Ayurveda, there is no universal approach to solving problems. Strategies are designed for each person after a careful analysis of the condition of the person – mind, body, and the soul. The specific approach depends on the dosha of the person.
In general, the doctor will advise you to:
1. Follow a Daily Lifestyle Regimen and diet for your constitution.
2. Increase your intake of foods that enhance your digestive fire.
The foods that are especially beneficial are:
Ginger
Papaya
Mango
Pineapple
Bitter melons
Dark, bitter greens
Other Strategies to increase your digestion include:

1)Sip hot water throughout the day.
2) Fast one day a week on liquids. You may have fruit or vegetable juices, warm skim milk, light soups, teas, etc.
3) Drink ginger tea 2-3 times per day.
4) Chew a thin slice of fresh ginger root a few minutes before meals. Or grate a little ginger, mix with some lemon juice and salt, and eat a pinch or two.
5) Use herbs and spices that are primarily pungent (spicy), bitter, or astringent. Common useful spices include: cumin, ginger, mustard seed, cayenne, and black pepper. Use them generously in your cooking.
6) Use Ayurvedic herbs such as gotu kola, amalaki, and shilajit in powder or capsule form.
7) Exercise regularly according to your body type. 

3. Reconnect with your inner self and your present life.
How do I feel?
What weight do I want to be?
Am I hungry for something other than food?
Am I using food to fill a void that is created by being unsatisfied emotionally or psychologically?
Am I nourishing all my senses?
4. Eliminate ama
All the above measures for stimulating the digestive process are also effective for reducing ama, which by definition is a byproduct of inefficient or incomplete digestion. Ama tends to clog up the circulatory, lymph, and other channels of the body. People who are overweight almost always have an excess of ama in their bodies. Getting rid of the body of its ama is a primary strategy of Ayurvedic treatment.

According to Deepak Chopra, M.D., “It is highly impractical to treat any imbalance of the physiology when ama is present-and it is extremely difficult, perhaps impossible, to lose weight. This is why so many people who have limited their diets to the point of virtual starvation still have failed to accomplish their goals. Therefore it’s essential to take practical steps to eliminate ama in order to lose weight and keep it off permanently. Ama is, quite simply, a key in the pathogenesis of obesity. After all, one of the principal qualities of ama is heaviness.”

The following herbs and compounds are effective in reducing ama:
Turmeric
Barberry
Ayurvedic herbal compounds trikatu (a combination of equal parts of black pepper, ginger, and pippali or Indian long pepper)
Tripbala (a combination of amalaki, bibbitaki, and haritaki)
Guggulu – Take this in combination with triphala.
5. Relaxation and oxygen
Relaxation and oxygen are two nutrients essential to achieving balance in your life. Practice yoga, meditation, and pranayama (breathing exercises) daily. (For more recommendations on relaxation, please visit holisticonline.com Stress Management Infocenter.
6. Exercise
Exercise is very important. Use a form that is most beneficial for your dosha.
For example,

1) Vata types need movement with a gentle pace, such as tai chi, many forms of yoga, and perhaps a light amount of dance aerobics and resistance training (weights).
2) Pitta types do best with challenging and vigorous hikes surrounded by green nature and blue skies, and competitive sports.
3) Kapha types require very vigorous activity, such as running, dancing, hiking, swimming, and triathlons.

Ayurvedic Herbal Remedy
To stimulate weight loss, Ayurvedic physicians generally prescribe a light diet, fasting, spicy herbs to stimulate digestion, mild laxatives, and tonic herbs such as guggul.
Take a teaspoon of guggul two or three times a day mixed with ginger and honey.
Combine 1 part each chitrak (Plumbago zeylonica), kukti, and trikatu. Take 1/2 teaspoon of this herbal blend with a mouthful of warm water. Swish around your mouth, and swallow.
Take this herbal remedy once a day if you are less than 20 pounds overweight. Take twice a day if you are more than 20 pounds overweight.
This herbal remedy is recommended for everyone irrespective of their dosha. Supplement it with dosha-specific remedies given below.
Vata Therapies for Overweight
o Taste: Choose bitter, pungent, and astringent tastes, such as those found in the spring churna. Add sweet taste in the form of rice and dates. Add a little oil to your foods.
o Smell. Essential oils with sweet, warm aromas help calm vata and your nervous system, so choose jasmine, clove, rose, cinnamon, and orange scents for your aromatherapy.
o Sight. The color yellow-green is recommended.
o Hearing. Listen to the late-afternoon raga or music between 4 PM and 7 P.M.
o Touch: Get daily full-body oil massage (abhyanga).
Combine 3 drops of rose essential oil with 2 teaspoons sesame or almond oil. Apply this to your wrist and to the back of the head where the skull meets the neck bones (occipital ridge).
Pitta Therapies for Overweight
o Taste: Emphasize bitter, pungent, and astringent tastes, such as those found in the spring churna. Eat plenty of bitter foods such as bitter melon, dark green leafy vegetables, bitter lettuces such as arugula, and tart apples.
o Smell. Use essential oils with sweet, cool aromas such as honeysuckle, mint, and jasmine scents for your aromatherapy.
o Sight. The color indigo blue is recommended.
o Hearing. Listen to the midmorning raga or music between the hours of 10 A.M. and 1 PM.
o Touch: Give yourself a 10- minute garshana (dry) massage every morning using a silk glove.
Kapha Therapies for Overweight
o Taste: Bitter, pungent, and astringent tastes are recommended. Ginger and spring-churna are especially recommended.
Recommended Drink: Mix the juice of 5 large slices of fresh pineapple with the juice of 2 slices of hot peppers, pimentos, or paprika.
Herbal remedy: Mix 1 part each turmeric, triphala, and trikatu with 2 parts honey; take 1/8 teaspoon once a day with 1/2 cup of warm water.
oSmell. Warm, spicy aromas help stimulate kapha to burn fat. Recommended essential oils: eucalyptus, pine, musk, and sage.
o Sight.- The color red is recommended to stimulate sluggish kapha.
o Hearing. Listen to the sunset raga or music between the hours of 7PM and 10 P.M.
o Touch: Get a daily dry massage (garshana) using a silk glove. It is very stimulating. Make an herbal paste of 1 part millet and 1/2 part each dashmoola and bala (Sida cordifolia) mixed with a little spring water. Rub this vigorously onto your skin wherever you have fatty deposits, then rinse.