Pathya (पथ्यम्) - Revision history

Pṛthvī: Text replacement - "spiritual" to "adhyatmik"

2020-03-12T17:03:56Z

Text replacement - "spiritual" to "adhyatmik"

DrDevashree at 14:17, 4 March 2019

2019-03-04T14:17:46Z

DrDevashree: Ahara Vidhi vidhana by Riddhi merged in Pathya

2018-12-22T11:16:35Z

Ahara Vidhi vidhana by Riddhi merged in Pathya

Fordharma: /* Pathya Regimen */

2018-11-19T09:54:02Z

Pathya Regimen

Fordharma: /* Samskara or Food Processing */

2018-11-19T09:52:30Z

Samskara or Food Processing

Fordharma: /* Samskara or Food Processing */

2018-11-19T09:36:15Z

Samskara or Food Processing

Fordharma: /* Samskara or Food Processing */

2018-11-19T09:35:40Z

Samskara or Food Processing

Fordharma: /* Pathya Regimen */

2018-11-19T09:30:16Z

Pathya Regimen

Fordharma: /* Regimen of Sharad (Autumn) */

2018-11-19T09:14:47Z

Regimen of Sharad (Autumn)

Fordharma: /* Regimen of Grishma (Summer Season) */

2018-11-19T09:00:54Z

Regimen of Grishma (Summer Season)

@@ Line 2: / Line 2: @@
 == Introduction ==
-Ayurveda, the ancient system of medicine has been making a healthy resurgence over the last few decades. This holistic ancient science has two objectives, viz., to maintain the health of healthy person, and to treat the sick person. As a holistic health practice, Ayurveda seeks to maintain a balance between a person's physical, mental and spiritual aspects. When this balance is disturbed the person gets afflicted with diseases and health disorders.
+Ayurveda, the ancient system of medicine has been making a healthy resurgence over the last few decades. This holistic ancient science has two objectives, viz., to maintain the health of healthy person, and to treat the sick person. As a holistic health practice, Ayurveda seeks to maintain a balance between a person's physical, mental and adhyatmik aspects. When this balance is disturbed the person gets afflicted with diseases and health disorders.
 In spite of recent advancements of science, in this world, man is unable to sail himself in the boat of happy, healthy and prosperous life. Our deep rooted traditions and customs have loosened their hold with the emergence of globalization. It has left back its footprints at every sphere of life. Changed life style, increased population and moreover world of machines has created unlimited desires in human mind on the one hand, while on the other hand, it has originated anxiety, anger, hostility and grief directly or indirectly leading to many diseases. When we analyze this rich culture with the globalization point of view, we can find many punch holes of westernization and mixing of other traits and cultures into our beautifully woven ayurvedic blanket. As a result, “Health is spent to gain some Wealth, afterwards they would like to share their wealth with you to regain their Health” which is not always possible.

@@ Line 1: / Line 1: @@
-Pathya (Samskrit : पथ्यम्) refers to the food regimen to be practiced for a healthy living directed by principles laid down in Ayurveda shashtra for samagra jivana vidhana (holistic lifestyle). Our science which stresses more on prevention rather than cure of diseases, obviously emphasizes on the ideal food to be consumed to attain and sustain good health. If consumed inappropriately food becomes the root cause of many diseases. So, proper knowledge about various foods and their importance should be known by all human beings to have a healthy life. Food itself is said to be Mahabheshaja (महाभेषजम् । great drug) by Acharya Kashyapa.
+Pathya (Samskrit : पथ्यम्) refers to the food regimen to be practiced for a healthy living directed by principles laid down in Ayurveda shashtra for samagra jivana vidhana (holistic lifestyle). Our science which stresses more on prevention rather than cure of diseases, obviously emphasizes on the ideal food to be consumed to attain and sustain good health. If consumed inappropriately food becomes the root cause of many diseases. So, proper knowledge about various foods and their importance should be known by all human beings to have a healthy life. Food itself is said to be Mahabheshaja (महाभेषजम्। great drug) by Acharya Kashyapa.
 == Introduction ==
@@ Line 7: / Line 7: @@
 == Etymology ==
-Apte defines पथ्य as wholesome diet, suitable, fit, proper. Shabdakalpadruma explains it as चिकित्सादौ हित-कारकम् meaning useful in treatment. <blockquote>पथ्यं-पथो अनपेतं यध्यच्चोक्तं मनसःप्रियम॥ [च.सू.२५/४५]</blockquote>The root term for Pathya is ‘Patha’ which means various channels in the body & ‘Anapetam’ means not causing any harm to the human body and mind. So, any food which is not harmful for body channels and on the contrary which is wholesome - soothing for body can be labelled as Pathya. Which is basic but most important concept in Ayurveda which seems to be practical and must be practiced clinically in today’s era.
+Apte defines पथ्य as wholesome diet, suitable, fit, proper. Shabdakalpadruma explains it as चिकित्सादौ हित-कारकम् meaning useful in treatment. <blockquote>पथ्यं-पथो अनपेतं यध्यच्चोक्तं मनसःप्रियम॥ [च.सू.२५/४५]</blockquote><blockquote>pathyaṁ pathō'napētaṁ yadyaccōktaṁ manasaḥ priyam|</blockquote>Meaning: The dietary articles and activities that do not adversely affect the body systems and are liked by the mind are regarded as ''pathya'' (wholesome).
 == Pathya  ==
@@ Line 33: / Line 35: @@
 Ayurveda is based on the principle "Let your food be your medicine and not to make medicine be your food." Ayurveda emphasizes much more on diet, regimen which is beneficial to the body and gives the happiness to the mind. Any eating habits known to produce results harmful to the body is known as Apathya. '''(Add a proper sloka and explanation of it for Apathya). Vaidya Lolimbraj in his book "Vaidya-jeevanam" has given a very important principal regarding pathya-apathya'''
-'''Pathye Sati Gadartasya Kimaushadh Nishevanaihi \\'''
+'''Pathye Sati Gadartasya Kimaushadh Nishevanaihi \\'''<blockquote>यच्चाप्रियमपथ्यं च नियतं तन्न लक्षयेत्||४५||</blockquote><blockquote>yaccāpriyamapathyaṁ ca niyataṁ tanna lakṣayēt||45||</blockquote>Meaning: Likewise, dietary articles and activities that adversely affect the body system and are disliked by the mind are regarded as unwholesome.
 === Pathya and Apathya Foods ===

← Older revision		Revision as of 11:16, 22 December 2018
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	Most of the health problems develop due to the faulty eating habits, regimen. Ayurveda deals with the pathya in a very scientific way.		Most of the health problems develop due to the faulty eating habits, regimen. Ayurveda deals with the pathya in a very scientific way.
		+
		+	== '''Aahar vidhi''' ==
		+	‘'''We are what we eat’''' is the well known fact which clearly indicates the importance of food in every aspect of our health. Everyone is conscious about what should eat and what should not. But beyond this, there is another factor which also affects the health is '''‘how we eat’'''. The method of eating also makes a huge effect on the body. All Ayurvedic samhitas explain the scientific methods regarding how to eat. In charaka samhita, He explains the ahara vidhi vidhan (Cha.Vi.1/24) which gives the guideline about how to eat
		+
		+	'''Ushna(hot)-'''In the era of preserved and packed food, One should always eat fresh and completely cooked,hot food.Ushna guna increases the jatharagni by samanya-vishesh nyay(A.H.Su 1/14).It helps in opening of strotasa(channels) which accelerates the process of digestion and absorption. Hot and fresh food will maintain the gati and function of vaat and destroys the excessive kapha in the strotasas, as it reduces sheeta guna.
		+
		+	'''Snigdha'''-Every meal should contain snigdha guna.Snigdha guna is one of the important guna required for maintaining the agni.In our daily practice,we all use oil or ghee in order to maintain the bonfire, Similarly the snigdha guna helps in the digestion. This snigdha guna lubricates strotasas.Lubriation plays an important role in maintaining the strength to body parts and empowers all indriyas too. Gati of the vaat dosha is easily get maintained in the lubricated body and thus it prevents the provocation of vaat (Cha.Su.12/7).
		+
		+	'''Matra(Quantity)-''' Quantity of food differs from person to person and it also differs as prakruti,rutu,disease,mental stress,profession etc.The quantity also depend on the food.This food which is heavy to digest should be taken half of the appetite while the light food should be taken as per your appetite. In this contest our acharya given a guideline which says that one should divide his stomach into 4 parts
		+
		+	In those parts 2 parts should be filled with the solid food and 1 part should be filled with fluid and the remaining 1 should keep empty for the doshas to perform their function(A.H.Su.8/46).so basically one should consciously observe their appetite and eat slight less than his actual appetite.
		+
		+	One should always eat only when the '''previous meal is''' '''completely get digested'''. Now days, we eat according to our convenient and not according to convenience of the body. You can assess whether the previous meal is digested or not by following symptoms (A.H.Su-8/55, Yogratnakar).
		+
		+	· Clear belching(burping)
		+
		+	· Proper excretion of both urine and stool
		+
		+	· Feeling of freshness/energetic
		+
		+	· Lightness in the body
		+
		+	· Thrust and hunger
		+
		+	Once you feel these symptoms then only u can have the next meal.
		+
		+	'''Veerya-Aviruddha-''' Veerya is the most important characteristic of the dravya through which it works. All dravyas are divided into 2 groups according to Veerya i.e. Ushna and sheeta. One should not eat the food containing dravyas of opposite veerya.Sanskaar (process on the ingredient in order to make a food) plays important role in order to bring them together without having any harmful effects. This will cause effects which are similar to virrudha ahara.
		+
		+	One should always eat food at '''proper, clean place and''' '''utensils too'''. This inhibits the contamination of the food by dust or insects. Ayurvedic samhitas also mention utensils from various metals, leaves in which particular food should be taken (Yogratnakar-nitya pravrutti prakar-116)
		+
		+	One should neither eat '''slowly nor fast'''. Eating should be conscious process. One should only focus on what he is eating and enjoy every bite of the food.
		+
		+	Rapid eating will cause nausea and discomfort in the abdomen which hampers the process of digestion. And slow eating will delay the process of digestion and also it does not satisfy appetite.
		+
		+	One should not '''speak/laugh/check there phone while''' '''having the meal'''. It will distract the mind too. One should always treat food just like god as it is maintaining our life cycle so one should pray that the food he is eating became the most useful for his/her body and mind too.
		+
		+	Along with that samhitas also give the order of the food according to guna and rasa (taste) of food (A.H.Su-8/45)
		+
		+	· One should eat '''heavy, sweet, solid''' food in the '''beginning''' of the meal.
		+
		+	· '''Light,bitter,liquid''' food should be taken at the '''end''' of the meal
		+
		+	· '''Salty and sour''' items should taken '''in between.'''
		+
		+	In Short we can summarise the dos and don’ts while eating as follow-
		+	{\| class="wikitable"
		+	\|'''Do’s'''
		+	\|'''Don’ts'''
		+	\|-
		+	\|Fresh, Hot food
		+	\|Preserved food
		+	\|-
		+	\|Food containing Sneha(Snigdha guna)
		+	\|Laughing/crying/speaking/watching phone or T.V.
		+	\|-
		+	\|Particular Quantity
		+	\|Eating before the previous food is digested
		+	\|-
		+	\|Prayer
		+	\|Veerya-viruddha ahara
		+	\|-
		+	\|Clean and proper place and utensils
		+	\|Too slow or too fast
		+	\|}
		+	These are some basic rules and regulations that one should follow while eating the food
		+
		+	Also search for
		+
		+	1. Viruddha Ahara
		+
		+	2. Veerya
		+
		+	These are some basic rules and regulations that one should follow while eating the food.

	== References ==		== References ==

@@ Line 139: / Line 139: @@
 |}
-=== Pathya Regimen ===
+== Pathya Regimen ==
 Pathya kalpana is suggested both for use in Dinacharya (daily routine) and as Rutucharya (6 seasonal routines). Rutucharya constitutes the general Pathya regimen to be followed during different seasons and is briefly described below. However, these are guidelines and should be followed based on the constitution (vata, pitta, khapha) while the things to be avoided are to be as per the consultation of the physician.<ref name=":0">Bhagawat, Bhalchandra Krishnaji. (1987) Ph. D Thesis Titled : [http://shodhganga.inflibnet.ac.in/handle/10603/146045 Patya apatya vichar in ayurveda.] Savitribai Phule Pune University. See Chapter 11 Comparision of the old ( Ayurvedic ) and modern behaviour - Daily and Seasonal for Pathya Regimens</ref>

@@ Line 20: / Line 20: @@
 An important step in the preparation of Pathya is Samskara. It involves the processing of raw food to a suitable form (cooked etc) to alter its properties and make it suitable for acceptance inside the patients body. Pathya prescribed to one person may not be the same for another person. It changes in individuals also depending upon various components (Age-season, disease, psychological status, habits, dominance of doshas). Sometimes the change in a process changes the properties to a completely opposite nature.
-So incorporation of “Pathya” makes our food healthy and pleasurable with accomplishing basic objective of Ayurveda. It stresses Ayurveda’s approach that the digestive capability of the patients is equally important to that of the properties of the drugs. Acharya Sushruta has dealt with four major preparations of Pathya
+So incorporation of “Pathya” makes our food healthy and pleasurable with accomplishing basic objective of Ayurveda. It stresses Ayurveda’s approach that the digestive capability of the patients is equally important to that of the properties of the drugs. Acharya Sushruta has dealt with four major preparations of Pathya{{Citation needed|reason=reliable source needed for the whole sentence}}
 <div style="column-count:4;-moz-column-count:4;-webkit-column-count:4">
 # Manda
@@ Line 26: / Line 26: @@
 # Yavagu
 # Vilepi
-</div>
+</div>Kalpanas of Takra (buttermilk) are also made used for different clinical indications.<ref>[https://www.slideshare.net/LavanyaSA/drlavanya-sa-pathya-kalpana Slides on Internet]</ref>
 === Apathya ===
@@ Line 230: / Line 230: @@
 == References ==
-. Charaka samhita. Commentary by Chakrapanidatta. Hindi commentary by kashinath shastry. 8th Edition. Varanasi:Chaukambha Sanskrit Samsthana;2004.
+<references />1. Charaka samhita. Commentary by Chakrapanidatta. Hindi commentary by kashinath shastry. 8th Edition. Varanasi:Chaukambha Sanskrit Samsthana;2004.
 . Acharya Kashyapa. Kashyapa samhita.Edited by P.V.Tewari.1st Edition. Varanasi: Chaukambha Vishwabharati;1996.

@@ Line 20: / Line 20: @@
 An important step in the preparation of Pathya is Samskara. It involves the processing of raw food to a suitable form (cooked etc) to alter its properties and make it suitable for acceptance inside the patients body. Pathya prescribed to one person may not be the same for another person. It changes in individuals also depending upon various components (Age-season, disease, psychological status, habits, dominance of doshas). Sometimes the change in a process changes the properties to a completely opposite nature.
-So incorporation of “Pathya” makes our food healthy and pleasurable with accomplishing basic objective of Ayurveda. It stresses Ayurveda’s approach that the digestive capability of the patients is equally important to that of the properties of the drugs.
+So incorporation of “Pathya” makes our food healthy and pleasurable with accomplishing basic objective of Ayurveda. It stresses Ayurveda’s approach that the digestive capability of the patients is equally important to that of the properties of the drugs. Acharya Sushruta has dealt with four major preparations of Pathya
 === Apathya ===
@@ Line 134: / Line 134: @@
 === Pathya Regimen ===
-Pathya kalpana is suggested both for use in Dinacharya (daily routine) and as Rutucharya (6 seasonal routines). Rutucharya constitutes the general Pathya regimen to be followed during different seasons and is briefly described below. However, these are guidelines and should be followed based on the constitution (vata, pitta, khapha) while the things to be avoided are to be as per the consultation of the physician.<ref name=":0">Bhagawat, Bhalchandra Krishnaji. (1987) Ph. D Thesis Titled : [http://shodhganga.inflibnet.ac.in/handle/10603/146045 Patya apatya vichar in ayurveda.] Savitribai Phule Pune University</ref>
+Pathya kalpana is suggested both for use in Dinacharya (daily routine) and as Rutucharya (6 seasonal routines). Rutucharya constitutes the general Pathya regimen to be followed during different seasons and is briefly described below. However, these are guidelines and should be followed based on the constitution (vata, pitta, khapha) while the things to be avoided are to be as per the consultation of the physician.<ref name=":0">Bhagawat, Bhalchandra Krishnaji. (1987) Ph. D Thesis Titled : [http://shodhganga.inflibnet.ac.in/handle/10603/146045 Patya apatya vichar in ayurveda.] Savitribai Phule Pune University. See Chapter 11 Comparision of the old ( Ayurvedic ) and modern behaviour - Daily and Seasonal for Pathya Regimens</ref>
 ==== Regimen in Hemanta (Dewy or Prewinter season) ====
 Hemanta rutu is the time between October to December. In this rutu the atmosphere is cold, the days are chilly, nights are longer than the days. To prevent heat loss of the body, the blood vessals get constricted and so the internal body heat increases. This results in increase in appetite, digestion and thereby the strength and power of the body. As the nights are longer, persons get hungry early in the morning.
-Ahara
+'''आहारः ॥ Ahara'''
 * Practice to take food in the morning containing Madhura, Amla and Lavana rasas and Guru (heavy diet) snigdha diet.
 * Cereals such as rice, wheat, jowar, all sweet fruits, all milk products (butter, buttermilk, ghee, curds, cheese), hot water, fruit juices. Take preparations of cow milk, cane juice, fat, oil, new rice, hit water.
 * Take the unctuous, sour, salty juices of meat of aquatic and marshy animals which are fatty.
 * Avoid vata vitiating food. For example : The meat of burrow-dwelling animals and bhrushta prepared of animals of prasaha.
-Vihara
+'''विहारः ॥ Vihara'''
 * One should not expose himself to cold wave. Wear heavy and warm clothes made of wool and leather
 * Abhyanga : Massage, application of oil on the head and body should be done before bath.
@@ Line 159: / Line 159: @@
 Charming due to natural beauty this season has great attraction corresponding to the months of March and April. Air is clean, sunshine is ample causing the melting of 'kapha' dosha which has increased during hemanta rutu. This causes decrease in appetite and poor digestive power (Agni-mandya). At the advent of spring one should habitually resort to exercise, unction, smoking and gargling.<ref name=":0" />
-Ahara
+'''आहारः ॥ Ahara'''
 * Cereals such as barley and old wheat, jowar, pulses, meat of goat, and chicken (sharabha, shasha, ena lava and kapinjala).
 * Avoid heavy, unctuous, sour, and sweet diets.
@@ Line 165: / Line 165: @@
 * Only buttermilk may be consumed.
 * Drinks can include asavas and arishtas, hot drinks, oils and wines.
-Vihara
+'''विहारः ॥ Vihara'''
 * Sleep during day time is prohibited, afternoon is to be spent with wife in gardens surrounded with flowers.
 * Massage body before bath with chandana, vetiver and aguru dry powders, followed by hot water bath with the application of lepa (scented plaster) to the skin.
@@ Line 173: / Line 173: @@
 Hottest season of the year, corresponds to May and June months, the sun is nearer to the earth, the rays are sharp and hot. Loss of water due to sweat, energy and power. Kapha dosha decreases and vata dosha increases. The atmosphere is dry, stagnant. <ref name=":0" />
-Ahara
+'''आहारः ॥ Ahara'''
 * Cereals, pulses, a number of vegetables, all watery fruits (water melons, kharbhooj, mangoes, bananas, aamlaki, lemons etc).
 * Curds, milk, buttermilk and ghee are to be consumed.
@@ Line 181: / Line 181: @@
 * Honey, go-mutra, madhura (sweet), drava (liquidy) and laghu quality of food is to be taken.
 * Avoid Lavana, Amla and Katu rasas in food.
-Vihara
+'''विहारः ॥ Vihara'''
 * Bathing with cold water and swimming, after bath application of lepa (paste) of chandana, agaru, udshira (vetiver) and other cool substances.
 * Use thin soft cotton clothes, wear flowers and garlands, pearls as jewellery.
@@ Line 191: / Line 191: @@
 Rainy season starts with the onset of monsoons corresponding to the months of July and August. Due to rains, water bodies are full and muddy. Greenery everywhere, the atmosphere is damp and cool. Agni mandya is seen even during this season with an increase in vata dosha due to sheeta guna. The new rain water is muddy and cool and is 'Amla vipaki' which is responsible for accumulation of Pitta dosha. Diseases are more during this season and hence there is an absolute necessity of keeping the Agni normal at any cost.<ref name=":0" />
-Ahara
+'''आहारः ॥ Ahara'''
 * Cereals should include old wheat and rice, jowar and yava. Pulses reduced to Mung (green gram) and Masoor. Cocunut and ground nut oils are to be preferred.
 * Milk, fresh buttermilk, butter and ghee are to be consumed. Honey may be used in preparing diets, drinks.
@@ Line 197: / Line 197: @@
 * Fruits such as Amlaki, grapes, pomogranates etc.
 * Boiled strained water (Shruta sheeta), lemon juice. Asavas and arishtas are contraindicated and if required to consume it should be in little quantity and along with plenty of water.
-Vihara
+'''विहारः ॥ Vihara'''
 * Bath with warm water, massage with perfume and scented powders. Not to remain in sunshine for a long time.
 * Clothes must be dried with fumes of the scented wood.
@@ Line 207: / Line 207: @@
 During the Sharad rutu, the sun is very hot during the day and nights are cooler and skies are clearer. Pitta dosha which is high in Varsha rutu is provoked by the hot and penetrating sun leading to a further Pitta prakopa (increase). Agni mandya is also seen. With the winds of damp nature increasing the vata vyadhi, one should use sweet, astringent and bitter rasas in diet.
-Ahara
+'''आहारः ॥ Ahara'''
 * Cereals of old variety should be used. Pulses can be increased.
 * Fruits of dry type, dried grapes, chikkoo, amlaki, apples etc may be consumed.
@@ Line 216: / Line 216: @@
 * Intake of ghee prepared with bitter medicines, purgation and bloodletting.
 * Wines of sugarcane, honey and cool drinks may be consumed.
-Vihara
+'''विहारः ॥ Vihara'''
 * Cold water bath with vetiver is advised.
 * Avoid the sleep during day time, avoid sun heat and eastern winds. Sleeping in open air is advised.

@@ Line 189: / Line 189: @@
 ==== Regimen of Varsha (Rainy Season) ====
-Rainy season starts with the onset of monsoons corresponding to the months of July and August. Due to rains, water bodies are full and muddy. Greenery everywhere, the atmosphere is damp and cool. Agni mandya is seen even during this season with an increase in vata dosha due to sheeta guna. The new rain water is muddy and cool and is 'Amla vipaki' which is responsible for accumulation of Pitta dosha. Diseases are more during this season and hence there is an absolute necessity of keeping the Agni normal at any cost.
+Rainy season starts with the onset of monsoons corresponding to the months of July and August. Due to rains, water bodies are full and muddy. Greenery everywhere, the atmosphere is damp and cool. Agni mandya is seen even during this season with an increase in vata dosha due to sheeta guna. The new rain water is muddy and cool and is 'Amla vipaki' which is responsible for accumulation of Pitta dosha. Diseases are more during this season and hence there is an absolute necessity of keeping the Agni normal at any cost.<ref name=":0" />
 Ahara
@@ Line 205: / Line 205: @@
 ==== Regimen of Sharad (Autumn) ====
-* In this season sweet, light, cold and bitter foods and drinks which have potentialities to alleviate pitta.
+During the Sharad rutu, the sun is very hot during the day and nights are cooler and skies are clearer. Pitta dosha which is high in Varsha rutu is provoked by the hot and penetrating sun leading to a further Pitta prakopa (increase). Agni mandya is also seen. With the winds of damp nature increasing the vata vyadhi, one should use sweet, astringent and bitter rasas in diet.
 * Avoid taking sun bath.
-* The meats of Lava, Kapinjala, Ena, Urabhra, Sharbha and Shasa, rice, barley and wheat.
+* Meats of Goat, rabbit, chicken, Pigeon, fishes from streams. (Lava, Kapinjala, Ena, Urabhra, Sharbha and Shasa), Vasa, Tail, Meat of aquatic and marshy land animals.
 * Intake of ghee prepared with bitter medicines, purgation and bloodletting.
-* Alkaline salt preparation, Curd
+* Wines of sugarcane, honey and cool drinks may be consumed.
-* Avoid the sleep during day time,
+Vihara
-* Use Hanshodaka
+* Cold water bath with vetiver is advised.
 Most of the health problems develop due to the faulty eating habits, regimen. Ayurveda deals with the pathya in a very scientific way.

@@ Line 184: / Line 184: @@
 * Bathing with cold water and swimming, after bath application of lepa (paste) of chandana, agaru, udshira (vetiver) and other cool substances.
 * Use thin soft cotton clothes, wear flowers and garlands, pearls as jewellery.
-* During day time one should sleep in an air-cooled place.
+* Minimal exercise and sexual activity.
+* During day time one should sleep in an air-cooled place in shaded area without sun rays, at night in open calm and cool moon light. Beds may be filled with flowers.
 * One decorated with pearls should be comfortably seated on a chair enjoying fans and the touch of tender hand.
 ==== Regimen of Varsha (Rainy Season) ====
-* One should generally use honey in preparing diets, drinks and other.
+Rainy season starts with the onset of monsoons corresponding to the months of July and August. Due to rains, water bodies are full and muddy. Greenery everywhere, the atmosphere is damp and cool. Agni mandya is seen even during this season with an increase in vata dosha due to sheeta guna. The new rain water is muddy and cool and is 'Amla vipaki' which is responsible for accumulation of Pitta dosha. Diseases are more during this season and hence there is an absolute necessity of keeping the Agni normal at any cost.
-* Avoid the taking mantha diluted in excess.
-* Take such of diets as are conspicuously sour, salty and unctuous.
+Ahara
-* Day sleep, Frosts.
+* Cereals should include old wheat and rice, jowar and yava. Pulses reduced to Mung (green gram) and Masoor. Cocunut and ground nut oils are to be preferred.
-* Drink the madhvika or arishta type of liquor.
+* Milk, fresh buttermilk, butter and ghee are to be consumed. Honey may be used in preparing diets, drinks.
-* Moving in sun, Water from river.
+* Meats of goat, sheep, rabbits and fish without or little spices. Soups to be preferred.
 * It is advisable to rub the body, apply unction, take bath and wear fragrant garlands during the season.
-* Excessive exercise, Indulgence in sexual intercourse.
+* Exercise, indulgence in sexual intercourse should be minimal.
 ==== Regimen of Sharad (Autumn) ====