Category Archives: Seasonal Regimen

  • शरद ऋतुतील पंचकर्म

    Posted on by Dr. Shweta Labde

    “वर्षा ऋतु आणि आरोग्य“,ह्या लेखात आपण त्या काळातील दोषांची अवस्था आणि  त्यावर केले जाणारे  उपचार, हे सविस्तर पाहिले. वर्षा ऋतुमधे वात दोषाचा प्रकोप होतो. ह्याच दरम्यान गढूळ पाणी, व मंदावलेली पचनशक्ति,-  ह्याचा परिणाम स्वरुप – अन्नाचा अम्ल विपाक होउन शरीरात पित्त साठू लागतं. शरद ऋतु सुरु होताच (October heat) वाढत्या प्रखर उन्हाच्या तडाख्याने, ह्या साठलेल्या पित्ताला बळ मिळतं, आणि त्या पित्ताचं प्रमाण वाढतं;  म्हणजेच ह्या पित्तचा प्रकोप होऊन लोकांमधे पित्ताचे आजार आपलं डोकं वर काढु लागतात. उलट्या, मळमळ, जळजळ, अंगावर गांधी उटणे, ताप, हाथ-पाय, डोळ्यांची आग होणे, जुलाब अशी लक्षणे दिसू लागतात. पित्त आणि रक्ताचा अतिव जवळचा संबंध असल्याने, हे प्रकुपित पित्त रक्ताला देखील बिघडवतं आणि  तारुण्य पिटीका (पिंपल्स), विविध रँशेस, गोवर, नागिण इ. त्वचा विकार उत्पन्न होतात. ऋतुचक्रांमधे होणार्‍या घडामोडिंचा हा नैसर्गिक परिणाम आहे. शरिर बल, अवस्था, आणि वाढलेल्या पित्ताचे प्रमाण बघुन ह्याची चिकित्सा केली जाते. पित्तचे प्रमाण अल्प असल्यास,अथवा रुग्णाचे बल कमी असल्यास, हे पित्त कमी करण्यास पोटातून ओषधी आणि योग्य आहार विहाराची योजना केली जाते. रुग्ण बलवान असताना अथवा पित्तचा प्रकोप अधिक असल्यास, हे दुषित, प्रकुपित पित्त शरिराबाहेर काढणं हितावह ठरते. ह्यलाच शोधन चिकित्सा म्हणतात. (पंचकर्मातील ऋतुनुसार शोधन उपक्रम) – वसंत ऋतु – कफासाठी वमन. वर्षा ऋतु – वाताकरीता बस्ति. शरद ऋतु – पित्ताकरीता विरेचन अाणि रक्तमोक्षण. विरेचन म्हणजे काय? – शरिराततील दुषित पित्त, औषधांच्या सहाय्याने, जुलाबाद्वारे शरीराबाहेर टाकले जाते. विरेचन प्रक्रिया – प्रथम रुग्ण परिक्षण करुन, रुग्ण बल, रुग्ण लक्षणांचा अभ्यास करुन, योग्य औषधी  तूपाचे चयन केले जाते. हे तूप  अग्निबलसापेक्ष वाढत्या प्रमाणात रोज (३ /५ /७ दिवस) अभ्यंतर पान करण्यास सांगितले जाते, ह्याला स्नेहपान असे म्हणतात. गरजेनुसार शरिराला स्नेहन – स्वेदन (अंगाला तेल लाऊन वाफ) दिले जाते. स्नेहपान पूर्ण झाल्यानंतर अभ्यंतर जुलाबाचे औषध दिले जाते. जुलाबाद्वारे संचित पित्त दोष शरिराबाहेर टाकले जाते आणि तद्जनित व्याधीचा  उपशम होतो. अाधी रक्त आणि पित्ताचं साहचर्य आणि दुष्टि वर्णन केली आहे. दुषित पित्ताप्रमाणे दुषित रक्ताचा देखिल निचरा होणे आवश्यक आहे, म्हणुनच शरद ऋतुमधे विरेचन पश्चात सस्नेह रक्तमोक्षण (पंचकर्म) करण्यास सांगितले आहे. रक्तमोक्षण दोन प्रकारे केले जाते – १) जळू लाऊन      २) हातच्या अथवा पायाच्या शिरेतून रक्त बाहेर काढले जाते. ह्या दोन्ही उपक्रमांमुळे त्वचा विकार, उच्च रक्तदाबातील काही अवस्था, सोरियासिस, नागिण, अन्य त्वक् विकार, अम्लपित्त, डोकेदुखी इ. मधे आराम मिळतो. इतर काही आजारांमधे विरेचनाचे फायदे – कावीळ,स्थौल्य, वांग, सोरियासिस, स्त्री व पुरुष वंध्यत्व, वारंवार गळु येण्याची सवय  असल्यास, योनिगत विकार (फायब्राँइड, सिस्ट्स), कृमि, बद्धकोष्ठता, मूत्र विकार, तोंडातुन अथवा नाकातून रक्तस्राव होणे (उर्ध्व रक्तपित्त), मुळव्याध, वातरक्त(gout) अाणि शरिरात अत्यधिक दोष साठले असताना शरीर शुद्धिकरीता  विरेचन केले असता फायदा होतो. ह्या सर्व फायद्यांसोबत शरीर शुद्धि नंतर परीणाम स्वरुप शारिरिक  सौंदर्य देखिल खुलतं. शरद ऋतु मधे स्वास्थ्य रक्षणाकरीता प्रत्येकाने विरेचन अाणि रक्तमोक्षण करवुन घ्यावे, ह्यामुळे दोषांचे साम्य टिकुन राहते, शरीर शुद्ध होते आणि पुढील काळात उद्भवणार्‍या व्याधी टळतात. निरोगी शंभरी गाठण्याकरीता आपण सर्वांनी प्रत्येक ऋतुनुसार दोषांचे शोधन अवश्य करावे. आपल्या गाडीची  सर्व्हिसिंग जशी आपण वेळच्या वेळी  न चुकता करुन घेतो, तसच ऋतुनुसार शोधन म्हणजे आपल्या अनमोल देहाचे सर्व्हिसिंगच आहे.

    Posted on by Dr. Shweta Labde
  • Ayurvedic Dietary rules – 6, Incompatible foods

    Posted on by Dr. Shweta Labde

    “Aviruddha ashniyat” – This is our next dietary rule. The term” Viruddha”, literally means opposite or incompatible. Certain food combinations, its preparation or consuming process are termed as viruddha in Ayurveda. These incompatible combinations when relished frequently, has antagonist effects on the body constituents like dosha, dhatu,etc . This results in imbalance of dosha and causes various ailments. Ayurveda strongly recommends to avoid such viruddha Ahar. We often happen to relish these foods knowingly or unknowingly. Depending upon the dosha status and immunity of an individual and also quantity and frequency of consuming viruddha ahar, these food combinations reflects its ill effects on the body.  Ayurveda classifies Viruddha ahar on varied factors like – Antagonist properties of food items Opposite combinations Flaws in method of cooking Antagonist effect with respect to time, place and quantity Swabhav Viruddha – opposite due to self abilities. ** Please note – Here opposite indicates antagonist effect on bodily dosha and dhatus. Let us see some common examples of viruddha ahar – 1) Antagonist properties of food  / opposite combinations – Fishes
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    Posted on by Dr. Shweta Labde
  • Gudhi Padwa – Ayurveda

    Posted on by Dr. Shweta Labde

    Gudhi Padwa – This is the first day of the Chaitra month. It marks the beginning of the New year ,as per the Lunisolar Hindu calendar. It is known by different names like Ugadi, Padvo, Thapna, Cheti chand in different states. Gudhi Padwa signifies arrival of the Spring (Vasant Rutu) and reaping of Rabi crops. Gudhi Padwa is celebrated at large throughout the country. It is considered auspicious for new beginning, may it be business, good work, or special shopping, as it is among one of the auspicious three and half muhurats. As mentioned in one of the earlier blogs (Makar Sankrant), our festivals and the delicacies are relative to our health. The rituals and food /medicinal items are an indication of things to be included in our regimen in that particular rutu. In Maharashtra Gudhipadwa is celebrated in a special way – The houses are decorated with flower garlands, rangoli. A gudhi is hoisted at every house. Gudhi – A decorative long cloth along with neem leaves, flower garland, sugar garland is tied to a
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    Posted on by Dr. Shweta Labde
  • Ayurvedic Dietary Rules -5

    Posted on by Dr. Shweta Labde

    And here I’m back with the next dietary rule – ‘Jirne Ashniyat’, By now you all are well acquainted with the word Ashniyat, the new word for the day is ‘Jirne’, which literally means – One should always eat, only when the previous meal is well digested, contrary to what is commonly advised by the dieticians – Eat after every 2 hrs and this one is now another dilemma for my wonderful readers. No worries, I’ll tell you the reasons and benefits for the same, and make it easy for you to decide. Let us try to take a look at what happens if we eat, before the previous meal is not completely digested – Imagine a scenario –  You are cooking a delicious meal for dinner, you are all set. The rice and veggies are half way down cooked and would be ready in next 10 mins. To your surprise you have 4-5 friends dropping in, you realize that the food you cooked would not be sufficient for all – what do you do? –
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    Posted on by Dr. Shweta Labde
  • Ayurvedic Dietary Rules – 4

    Posted on by Dr. Shweta Labde

    After the previous two dietary rules Ushnam ashniyat and Snigdham ashniyat, comes the third and important dietary  rule – which we usually ignore most of the times – Matravat ashniyat. The immediate question coming to the mind is, What is Matravat ? The literal meaning is ‘Desired quantity’. The quantity of food desired (required) by the body, with respect to age, one’s agni, type of food to be eaten, and not upon ‘xyz’ calories/units of particular food constituents. A]  Matra maybe classified as quantity of a single food item or quantity of all the items in a meal. Quantity of an individual food item differs with its properties and prakriti of the individual; but, yes Ayurveda specifies the matra in a particular meal – Ayurveda explains, one should not eat meals till contentment (full stomach), for instance if you divide the stomach into three parts grossly – 1 part should be for solid foods like roti, rice, bread, veggies/meat. 1 part for liquids which can include dals, buttermilk, soups and water,etc. And the last part should be left
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    Posted on by Dr. Shweta Labde
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