Pathya (पथ्यम्)

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

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.

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.

Etymology

In M. Monier-Williams:"पथ्य"=Belonging to Way-Suitable Fit-Proper Wholesome.

पथ्यं-पथो अनपेतं यध्यच्चोक्तं मनसःप्रियम॥ -[च.सू.२५/४५]

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.

Regulation of Food Intake

It is also quoted that “No amount of medication can do any good to patient who does not observe Pathya, likewise no amount of medication is needed to a patient if he follows Pathya”. Pathya used in Panchakarma to boost the fatigued Annavaha Srotas and Purishavaha Srotas to regain the healthy stage from weakened one (happened during purification).

What is Pathya to one person may not be Pathya to another person. Even it changes in the same person depending upon various components like –Age-psychological status etc. So considering and elaborating the diet plan need a lot of attention from the physician.

‘in healthy individuals’=to let them stay fit,

‘to the patients =to keep their channels in a healthy stage.

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. It covers all the nutritive values as it provides healthy food having all the six tastes thus help in maintaining the penta elemental body along with mind. “Art and science of preparing and dispensing food as medicine in the practice of healing” is Pathya.

Varga	Pathya	Apathya
ShukaDhanya	Rakta shali, Shastika and types of Shastika,Godhuma, Yava	Yavaka
Shami Dhanya	Mudga, Masura Chanaka,Aadhaki	Masha
Mansa Varga	Ajameda, Ena (antelope), Godha, Rohit Matshya, Chuluki, VasaJangala Mansa etc.	Go mansa, Kankapota mansa (young dove), frog, Chilchim fish, fat of Kumbhir, Kakamudga, and Chatak
Shaka Varga	Vastuka, Patha, Sunishnaka, Jeevanti,Tanduliyaka, Mandukaparni, Kushmanda, Patola KakmacRajakshawaka, Nadi ,Shigru	Sarshapa Shaka, Kusumbha Shaaka etc.
Phala Varga	Dadima, Aamlaka, Haritaki, bibhitaki, Mridvika, Kharjur	Nikucha
Harita Varga	Sringawera, Baal moolak, Sursa, Haridra, Dhanyaka,Yavani, Methika
Madya Varga	Purana Madya, Madhwika, Matravata Pana
Jala	Eindra Jala, Shrita Sheeta jala,	Kalushita Jala
Gorasa varga	Go dugdha, Aja dugha, Mahisha Dugdha, Go-Ghee, Takra, Navneet	Avi Dugdha, Ghrita
Ikshu Varga	Guda, Sharkara, Madhu	Phanita (treacle)
Kritanna Varga	Manda, Peya, krishara, Audana, Yusha, Saktu
Aharayogina Varga	Tail, Vasa, Hingu, Pippali, Saindhava Lavana
Vihara	Brahmcharya, Nivatashyana, Ushnodaka Snana, NishaSwapana, Vyaayaama, Vegavidhaarna, Maatraavata Asana, Kaala bhojana, Avhyanaga,Bhojanamjeerne.

PATHYAAPTHYA ACCORDING TO RITUCHARYA-

1.Regimen of Winter Seasoni

Take the unctuous, sour, salty juices of meat of aquatic and marshy which are fatty.

Avoid vata vitiating food.

The meat of burrow-dwelling animals and bhrushta prepared of animals of prasaha.

One should not expose himself to cold wave.

Drink madira, sidhu, honey.

Underfeeding and intake of gruel are also to be avoided.

Take preparations of cow milk, cane juice, fat, oil, new rice, hit water.

Massage, application of oil on the head.

Fomentations of jentaka process.

Wear heavy and warm clothes.

Excessive sexual intercourse during winter.

2.Regimen of Dewy Season

Similar to winter

Avoid taking the cold, light diet and drinks.

Cold caused by the cloud, wind, and rains prevail.

Avoid taking are possessed of pungent, bitter and astringent taste.

3.Regimen of Spring Season

At the advent of spring one should habitually resort to exercise, unction, smoking and gargling.

Avoid heavy, unctuous, sour, and sweet diets.

Avoid sleep during day time.

Lepa body with chandana and aguru.

Take food consisting of barley and wheat, meat of sharabha, shasha, ena lava and kapinjala.

4.Regimen of Summer Season

During the night, after having besmeared the body with chandan paste, one should sleep on the open airy roof of the house which is cooled by the ray of moon.

One should either drink alcohol in little quantity or should not drink at all and even if one drinks, he should drink along with plenty of water.

During day time one should sleep in an air-cooled place.

Avoid taking diets which are salty, sour, pungent or hot.

One decorated with pearls should be comfortably seated on a chair enjoying fans and the touch of tender hand.

Avoid exercise.

5.Regimen of Rainy Season

One should generally use honey in preparing diets, drinks and other.

Avoid the taking mantha diluted in excess.

Take such of diets as are conspicuously sour, salty and unctuous.

Day sleep, Frosts.

Drink the madhvika or arishta type of liquor.

Moving in sun, Water from river.

It is advisable to rub the body, apply unction, take bath and wear fragrant garlands during the season.

Excessive exercise, Indulgence in sexual intercourse.

6.Regimen of Autumn Season

In this season sweet, light, cold and bitter foods and drinks which have potentialities to alleviate pitta.

Avoid taking sun bath.

The meats of Lava, Kapinjala, Ena, Urabhra, Sharbha and Shasa, rice, barley and wheat.

Vasa, Tail, Meat of aquatic and marshy land animals.

Intake of ghee prepared with bitter medicines, purgation and bloodletting.

Alkaline salt preparation, Curd

Avoid the sleep during day time,

Use Hanshodaka

The equilibrium of these five elements in the body denotes health while their

imbalance or disturbance denotes disease. Panchabhautik Chikitsa is a branch of Ay-

urveda which bases the analysis and treatment based upon this principle.

There are many foods mentioned many centuries ago in Ayurveda require patenting as a part food therapeutics

All these food recipes are even though practiced by the practitioners, ideal methodology is still obscure, it remains one of the baffling enigmas for dietetics.

It is the “Right Time” for making a step towards successful “Ayurveda Food Industry” to establish.

So, "Let your food be your medicine and not to make medicine be your food"

Vaidya Lolimbraj in his book "Vaidya-jeevanam" has given a very important principal regarding pathya-apathya

Pathye Sati Gadartasya Kimaushadh Nishevanaihi \\

Ayurveda has holistic, scientific approach in health management. It emphasizes much more on diet, regimen which is beneficial to the body and gives the happiness to the mind = Pathya and opposite to that is known as Apathya.

Most of the health problems develop due to the faulty eating habits, regimen. Ayurveda deals with the pathya in a very scientific way. The planning of diet mentioned in our classical literature is very rational and based on certain principles. Lot of importance is given to the diet with regard to its processing, quality, quantity and so on. Due consideration is given to the atmosphere, psychological condition, status of health, digestion etc. of the person while dealing with this issue. The diet should also be planned according to the age, season, habitat and the preference of the person. Proper use of diet not only prevents the diseases but plays major role in the management of the diseases. As said,

“Nidan parivarjan=Treatment”

which means removal of cause by Pathya-Apathya regarding disease is considered as first step towards treatment. It is possible if one uses diet considering the tridosa, prakriti, satmya of person as well as penta composition of dietary substances.

As rightly said,

“Wise man always shows eagerness to carry pearls of wisdom from everywhere”

Pathya regimen wherever discussed in detail Ayurveda, dietetics, etc. plays an important role in prevention as well as cure of different diseases and acquire sufficient wealth to mankind.

References

1. Charaka samhita. Commentary by Chakrapanidatta. Hindi commentary by kashinath shastry. 8th Edition. Varanasi:Chaukambha Sanskrit Samsthana;2004.

2. Acharya Kashyapa. Kashyapa samhita.Edited by P.V.Tewari.1st Edition. Varanasi: Chaukambha Vishwabharati;1996.

3. Sushrutha samhita.Nibhandasangraha commentary of Dalhana acharya and Nyapanjika commentary of Gayadasa. Edited by Yadavaji Trikamaji Acharya. 8th edition. Varanasi:chaukambha Sanskrit samsthana;2005.

4. Sharangadhara samhita. Annoted with Deepika commentary by Dr.Brahmananda Tripathi. 3rd edition. Varanasi :chaukambha subharati prakashan. Madhyama khanda.