A guideline into the various ayurvedic dietary regimens for a disease free healthy life

1. An insight into
applications of Pathya
Kalpana
Dr Praveen Guleria
Professor
Deptt of Rasa Shastra & Bhaishajya Kalpana
SKSS Ayurvedic Medical College Sarabha, Ludhiana

2. Definition of Pathya
 The dietary articles and activities that do not adversely affect the
body systems and are liked by the mind are regarded
as pathya (wholesome)
 Food articles and drugs do have a variety of effects depending
on the dosage, time, mode of preparation, geographical location,
the body constitution of the patient, and doshas.
 पथ्यं पथोऽनपेतं यद्यच्चोक्तं मनसः प्रियम्
मात्राकालप्रियाभूप्रमदेहदोषगुणान्तरम् (Charak Samhita)

3. Pathya=Chikitsa
 चिकित्सितं व्याचिहरं पथ्यं िािनमौषिम्|
 प्रायत्चित्तं प्रशमनंप्रिृ ततस्थापनं हहतम्||३||
pathya
For healthy
individuals
For diseased
individuals
Ahara/ kritanna
kalpana
Pathya Kalpana
aushadh siddha jala
used as the base

4. Aaharo Mahabhaishajyam
Kashyap Samhita Kh. 4/6
Ahara sthitikaaranam- cause of stability of all the life forms
Praninam prandharanam- sustains the life of living beings
Annamatrena narah kartum niramyah- with food alone one
can cure the patient
Bheshajoppannne niraharo na shakyte- without diet even
medicine does not work
Thus ahara is considered the greatest medicament by the
physicians.

5. Pathya as Kalpana is undermined???
 Significance of pathya and apathya is well known
 Kalpana part is often neglected
 Taken as already understood by the patient or the
healthy individual
 Most of the times the regimen is followed only in case of
panchkarma procedures
 In routine setups the patient is just told to have a light
diet…. The jurisdiction of lightness left to the patient and
attendants

6. The reach of
Pathya kalpana
 Besides the pharmacy, the kitchen of any indoor
hospital should be fortified with the basic drugs
along with a person having the desired
knowledge of the pathya kalpas as well as the
drugs and their properties
 For the students of Ayurveda the concept of
pathya as a Kalpana should be very clear they will
have an outreach to the basic pharmacy in every
home : the kitchen, fortifying the traditional
preparations with the classical ayurvedic
knowledge can play a key role in maintaining as
well as regaining the health

7. The Concept of Agni
 बलमारोग्यमायुश्चिाणाश्चाग्नौिप्रतप्रिताः।
अन्नपानेन्धनैश्चाप्रग्नर्ज्वलप्रतव्येप्रतचान्यथा ॥३४२॥Ch Su 27
 Strength, health, longevity and vital breath are dependent on
the state of agni that burns when fed by the fuel of food and
drink or dwindles when deprived of them. [342]
 तहिन्िनाह्यन्तरगननेःत्स्थततेः
 Wholesome food (and a healthy lifestyle) is the fuel that
maintains agni (digestion and metabolism process), invigorates
the mind, promotes proper distribution of body elements, vitality,
complexion, and acuity of the sense-organs.

8. Agni status potentiated by pathya
kalpana
 यथाऽणुरत्गनस्तृणगोमयादययेः िन्िुक्ष्यमाणो भवतत क्रमनण||१२||
महान्त्स्थरेः िववपिस्तथयव शुदिस्य पनयाहिभभरन्तरत्गनेः|१३|
 As a small spark of fire gets kindled into a big and stable flame when
gradually provided with dry grass, cow dung etc. similarly agni i.e.
digestive strength in a purified person becomes strong and stable,
capable of digesting all types of food by sequential administration
of peya (thin gruel) etc.

9. Ushnodak, Aushadhsidha paaniya
and Aushadhsidha pathya kalpana

10. Ushnodak=Boiled water???
 Water boiled till it is reduced to 1/8,1/4,1/2 or
 Boiled just to the boiling point
During boiling which should be
 Nirvega (does not come out of the vessel)
 Nishphena (no froth)
 Nirmal (clear)
 Laghu (light in property)
Properties vary with the reduction

11. Ushnodak Pharmacological action
 ज्वररतनभ्येः पानीयमुष्णं……पािनाथं पानीयमुष्णं
 पीतं वातमनुलोमयतत
 अत्गनं िोियवमुिीरयतत,
 क्षिप्रं जरां गच्छतत,
 चलनष्माणं पररशोषयतत,
 स्वल्पमपप ि पीतं तृष्णाप्रशमनायोपिल्पतन

12. Disease indications for ushnodak
 Ajirna
 Naveen jwar
 Pratishyaya
 Parshwashool
 Galgrah
 Aadhmaan
 Vatakaphaj vyadhi
 Aruchi, Grahani, Gulma
 Kasa, shwas, hikka
 Vidradhi
 Snehapana

13. The Paniya
Kalpana or
aushadhsidha
jal nirman
 Drug = 1part
Water= 64 parts Reduced to half
 Drug = 4 part
Water=64 parts reduced to half
 Both these to be used on the basis of
yukti as to which kind of drug is being
used
 This water is to be used to prepare the
various manda, peya or yavagu as per
the kritanna definitions
 The texts mostly indicate the drugs for
aushdhsidha jal nirman used for the
preparation of yavagu

14. Pathya Kalpana- Aushadh Siddha Ahar
Kalpana
 Annanam sadhanprakaran kritanna
 Aushadh siddha jal as base for yavagu, yusha etc. pathya
Kalpana
 Significance of Paniya Kalpana while we design pathya for
various diseases
 We only discuss the ratio of water and rice or other grains
these are the baseline guidelines into the mool kalpana
but while in disease the aushadh siddha jal to be used.

15. Common Pathya Kalpanas
Manda Rice:water
1:14 only liquid
portion भिक्थ रहहतो
मंड:
Peya 1:14 cooked
rice In small portion
भिक्थ िमत्न्वता
Vilepi 1:4 Thick paste
like cooked rice or घन
भिक्था or पवरल द्रवा
Yavagu 1:6 more
portion of cooked rice
or बहु भिक्था
Mamsaras meat:water
1:2,4,6,8
Anna/odan 1:5 Krishra 1:6 Yusha 1:16 or 1:18

16. The Consistency of the Final Product in
Various Pathya Kalpas
Pathya Kalpana Siktha or the solid cooked portion Drava or the liquid portion
Manda Without solids Only liquid portion
Peya Some amount of solids, the tandula
can’t be held in hands
Mostly liquid
Vilepi Semisolid consistency paste like Almost nil
Yavagu Mostly cooked soft rice dispersed
uniformly in liquid, can be held with
hands
Inseperable little liquid
portion

17. Manda - Pharmacological properties
 Agnideepan
 Vata anuloman
 Softens the body channels
 Stimulates perspiration
 Esp useful for patients on Langhan and Shodhan
 Quenches the thirst in Sneha jirna avastha
 िीपनसवाल्लघुसवाच्िमण्डेःस्यासप्राणिारणेः

18. Examples
Lajamanda
Made from puffed rice (laja)
 Kndles the digestive fire
 Removes the burning sensation
and fainting
 Useful in mandagni as well as
vishamagni
 Can be easily administered to
children, females and sukumar
prakriti
 Deepan pachan grahi, useful in
jwar and atisar
Vatyamanda
Made from roasted and
powdered godhuma and
yava
 Kapha pittahar
 Laghu grahi
 Useful in Shool Aanaah
 Soothing for the throat
 Helps in cleansing of rakta
and pitta

19. Peya
िुत्तृष्णागलातनिौबवल्यिु क्षिरोगज्वरापहा
स्वनिात्गनजननीपनयावातविोनुलोमनी॥२५०॥
 Thin gruel removes hunger, thirst, weariness,
weakness
 Helps in stomach disorder and fever
 Induces perspiration
 Stimulates agni
 Regulates the course of flatus and feces

20. Examples
Disease condition Drugs Reference
Jwara, Trishna Shunthi Dhanyak A. S. Chi 1
Atisara Haritaki Bilwa A. H. Chi 9
Shwas – Kasa Pippali ajmoda bilwa A. H. Chi 3

21. Vilepi
 तपवणीग्राप्रहणीलघ््ीहृद्याचाप्रपप्र्लेप्रपका।
 Thick gruel (vilepi) is nourishing, grahi and is light.
 It is vatanulomak and hridya
 Pathya, balvardhak
 Madhur rasa
 Laghu, deepan
 Alleviates hunger and thirst
 Basti shodhan, vrishya
 Useful in fevers and diarrhea

22. Yavagu
 Dravabahula Kalpana with tandula as rice, yava shookdhanya
 Ratio of tandula : water (aushadhsidha jal)
 1:10/ 1:15/ 1:20 Kashyap Samhita
 1:6 Sharangdhar Samhita, Dalhana
 Yavagu bahusiktha- the gruel which is having cooked rice in more quantity
 The solid portion can be held with hand
 Specifications of yavagu: it should not be very thick, very fluid, cold, not
having any rice, pichhila, vishad and ahridya
 Acharya Charak has given a basic guideline in sutrasthan 2nd chapter
 यवागूपववपविौषिाेः|
पवपविानां पविाराणां तसिाध्यानां तनवृत्तयन||१७||

23. Yavagu in Charak Samhita Sutrasthan 2
Ras Pradhan
Ahaar Dravya
• Shookdhanya or Shimbidhanya or Mamsavarg
Virya Pradhan
Aushadhdravya
for preparation
of Aushadh
Siddha Jal
• Mridu virya- Amalaki- 40gm
• Madhyam virya- Bilwa Agnimanth 20gm
• Teekshana virya- Shunthi 10gm

24. Pharmcological actions Yavagu
 Grahi
 Balya
 Tarpaniya
 Vatnashini
 It has the properties of the drugs which are used to make
the medicated water to be used as base
 28 types of Yavagu in Charaka Samhita besides the ones in
individual disease context

25. Some examples
 Deepan and shoolhar- panchkol siddha
 Pachan & grahi- kapith, bilwa, changeri, takra, dadim
 Hikka shwas har- dashmool siddha
 Amatisar- atees shunthi, dadim ras
 Trishna shamak- munakka laja pippali madhu
nagarmotha
 Krishtanashak – varahniryuha
 Krishtakarak- bharjit godhuma
 Kriminashak- vidanga, pippalimool, shigru, marich,
takra

26. Yusha Kalpana
 Dravabahul Kalpana without use of Tandula
 Use of shimbidhanya instead (moonga, masura, kulatha etc.)
 Aushadh dravya kalka: Shimbidhanya: water (Sharangdhar)
½ karsha: 1pala:1 prastha or 1/8:1:16
 Cooked until the pulses are completely cooked/ reduced to ½ or ¼
Quantity of Aushadh dravya kalka varies according to the drug virya
(Yadavji)
 Mridu dravya 4 tola
 Madhya virya 2 tola
 Tikshana virya 1 tola
Decision left with the intellect of the physician

27. Yusha types
Charak and
Sushruta
• Krita yusha
• Akrita yusha
VridhaJivak
• Kashayamla
• Kashayamadhur
Kashyap
• 25 types based
on contents
• 75 types based
on dosha
• 50 types based
on rasa

28. Akrita Krita Yusha
Without addition of
oil, salt, katu
dravyas
Forms the first line
of use during
samsarjan kram
completely bland
diet
Akrita
yusha Lavana, Sneha katu
dravyas are added
Ghrita hingu jira
bharjit tempering
Slight addition of
the above makes it
more palatable and
further improves
the digestive fire
Krita
yusha

29. Pharmacological Actions Of Yusha

30. Yusha Health benefitsTraditional recipes CCRAS
 Yusha is used as a nutritious drink and as adjuvant or vehicle
(anupana) with medicines.
 It is easy to digest and less likely to cause bloating,
indigestion and flatulence because of green gram and thymol
of ajwain
 Can be used post-surgery, post-delivery to meet protein
demands when digestion is weak.
 It contains less phytic acid so increases body's ability to
absorb iron and other minerals.
 The high fibre and protein levels produce longer satiety times
by increasing the satiety hormone cholecystokinin. The
presence of large amount of magnesium makes it a potent BP
regulator.

31. Some examples (Kashyap Samhita and
Sushruta Samhita)
 Mudga Yusha-
Thin gruel from nistush moong mudga manda
Thicker consistency mudga yusha
Deepan dravya siddha
With takramla it is known as Virasika
With anar juice and takra - Rochak
With amla – Dhatri yusha – kaha pittanashak, grahi
Advised as pathya in jwar, daurbalaya, udar roga,bhrama and vatvikar
 Kulatha yusha– virukshna, gulm, udavarta, tuni pratituni, vatkaphanashak
 Masoor yusha- With munakka and dadima ras- esp useful in vatvyadhi, laghu
ruchikarak

32. Mamsaras
 Boneless meat + sufficient amount of water to cook it to a soupy
consistency
 2/4/6/8 parts water added depending on the nature of meat
According to Vaidyak Paribhasha Pradeep
 Aushadh dravya: boneless goat meat :water
1:2:6 reduced to 1/4th known as Shadang Yusha
Bhav Prakash
 To Ghrita bharjit hingu and haridra add boneless meat cook for
some time add salt & water in sufficient quantity and allow to
cook until tender the liquid portion is further cooked to desirable
consistency, add praksepa dravyas(veshvar)

33. Mamsaras Pharmacological Actions
 Nourishing food for those who are wasted,
convalescing, emaciated, deficient in semen
 Enhances strength and complexion
 It promotes or enhances voice, youth,
intelligence, sense-faculties and longevity.
 If given to those who indulge in constant
exercise and women and wine take meat juice
daily, they will never fall ill or become weak.
 Very useful for patients with bone and joint
injuries, fevers, patients of kshat and ksheena
(Su)

34. Mamsaras Health benefits CCRAS traditional recipes
 It gives nourishment to the body by improving digestion
and taste.
 It is rich protein source, mineral reservoir
 Relieves joint pain due to presence of glucosamine,
hyaluronic acid and chondroitin.
 It improves immune system due to presence of amino
acids like proline, arginine, glutamine.
 It is rich in many amino acids such as cystine, histidine,
and glycine and compound-L-Glutamine which may
reduce inflammation

35. Anna/ bhakta/odana
Properties:
Sudhautam prasrutam
ushnam:
Agnideeepak,pathya,
tarpan, rochan,laghu
Adhautam, sheet:
Guru, aruchyam,
kaphapradam

36. Krishra / Khichdi
 Properties first described in Sushruta Samhita
 Description in Bhavaprakash
 Tandula 1 part, dal ¼ parts or ½ part
 Lavan ardrak hingu yuktipurvak
 Water- 6 parts
 Properties: Shukrala, Balya, Guru, Kaphapittakarak,
Anilnashini, Malmutrakari,Durjara

37. Use of Rice in Pathya kalpana
 The major content of rice is carbohydrate and starch
which is 72-75% starch molecules which are the source of
calories in diet prepared from rice. When rice is boiled in
water it swells and ruptures, thus released the enzyme
like amylases resistant starch acts like soluble fiber in the
gastrointestinal tract, thus providing the health benefits.
 Roberts RL. Composition and taste evaluation of rice milled of different
degrees. Journal of food science,1979;44(1):127-129.

38. Researches…..
Anti-inflammatory effect of tricin 4′-O-(threo-β-guaiacylglyceryl) ether, a novel flavonolignan
compound isolated from Njavara on in RAW264.7 cells and in ear mice edema TTGE inhibited
expression of iNOS and COX-2, NF-kB activity and ear edema through inhibition of ERK
pathway. https://doi.org/10.1016/j.taap.2014.03.001
A clinical study of Panchakola Siddha Yavagu in the management of Agnimandya. Ayu.
2011;32(1):70-75. doi:10.4103/0974-8520.85733
Complete remission was found in 17.24% of patients in Group A (Panchakola Siddha Yavagu)
while not any patient was completely cured by Group B (placebo). Marked improvement was
found in 34.48% patients in Group A while 11.11% patients in Group B. Total 34.48% patients
showed moderate improvement in Group A while 27.78% patients showed moderate
improvement in Group B. Mild improvement was found in 13.80% patients of Group A while
61.11% patients in Group B

39. Research…
 A case study by Kambale et.al. showed that Rukshana
Upakrama therapy in the form of Takra Siddha Yavagu (Gruel for
adverse effects due to improper administration of ghee) and Udvartana
helped in normalizing lipid profile, reduction of weight; BMI, body
circumference and skin fold thickness in case of dyslipidemia.
 http://www.ayujournal.org/text.asp?2018/39/2/72/250781

40. Conclusion
 Pathya kalpana has a key role in maintaining the health as well as
alleviating the diseases by acting on the Agni….
 Agni Vaishamya being the key factor in almost all diseases pathya
plays a key role in regulating the digestive fire both as a post
operative procedure After Shodhan and for langhan, deepan -
pachan in Shaman Chikitsa
 For use in various disease conditions Aushadhsidha pathya kalpana
should be the first choice

41. Thank you