AMLA (ACID) – KSHARA (BASE) CONCEPT IN PANCHABHAUTIK CHIKITSA

VAIDYA ANIRUDDHA S. KULKARNIMIRAJ.

CHIEF PHYSICIAN AND E. C. MEMBER OF VAIDYARAJ DATAR PANCHABHAUTIK CHIKITSA AND SAMSHODHAN KENDRA, SANGLI

askulkarni2@gmail.comwww.ayusampada.co.in

PANCHABHAUTIK CHIKITSA

VAIDYA A. W. DATARSHASTRI

TRIDOSHAS ARE EXPLAINED MORE THAN PANCHAMAHABHUTAS

PANCHAMAHABHUTAS ARE THE BASE OF TRIDOSHAS

P.C. UTILISES VARIOUS CONCEPTS, PRINCIPLES AND THEORIES TO TREAT THE PATIENTS

MAIN THEORIES AND CONCEPTS

UNIVERSE AND HUMANS ARE SAME

SEASONAL CHANGES AND DETERMINATION OF HUMAN CONSTITUTION

EVOLUTION AND DISSOLUTION OF PANCHAMAHABHUTAS

TREATMENT OF INTELLECT ORGAN

AMLA – KSHARA

AMLA - KSHARA

IN CHEMISTRY, EXPERIMENT OF TITRATION IS WELL KNOWN.

ACID AND BASE ARE MIXED TO THE POINT OF NEUTRALISATION.

ACID – BASE BALANCE IS A MAJOR FACTOR IN MAINTENANCE OF HOMEOSTASIS

IT HAS GREAT IMPACTS ON DIGESTIVE, RESPIRATORY, CARDIOVASCULAR, CENTRAL NERVOUS AND URINARY SYSTEMS

AMLA - KSHARA

MENTIONED AS RASAS (TASTES)

VD. DATAR ADDED THE WORD – DHARMA – TO AMLA AND KSHARA

‘DHARMA’ IS USED TO DENOTE THE ULTIMATE EFFECT OF THE SUBSTANCES

AMLA RASA

DERIVED FROM PRITHVI AND TEJA MAHABHUTAS

EFFECTS – UNCTOUS, GOOD FOR HEART, DIGESTIVE, APPETISER, HOT IN POTENCY, COLD ON TOUCH, COMFORTING, CAUSES MOISTENING, EASY FOR DIGESTION, AGGRAVATES KAPHA, PITTA, RAKTA, MAKES INACTIVE VATA MOVE DOWNWARDS

IF USED EXCESSIVELY – FLABBINESS OF THE BODY, LOSS OF STRENGTH, BLINDNESS, GIDDINESS, ITCHING, PALLOR, SWELLING, THIRST, FEVERS

KSHARA RASA

ACHARYA NIMI OPINES KSHARA AS A TASTE

ATREYA CLARIFIES THAT KSHARA IS CALLED BECAUSE OF BEING POURED OUT

IT IS NOT A RASA, BUT, SUBSTANCE DERIVED FROM MANY SUBSTANCES

PREDOMINANTLY PUNGENT AND SALTY TASTES ARE PRESENTED

SHOULD NOT BE CONSUMED IN EXCESS

KSHARA

THEY ARE HOT, SHARP AND LIGHT.

INITIALLY MOISTENS BUT LATER ON DRIES THE BODY TISSUESUSED FOR DIGESTION, BURNING AND TEARINGIF USED IN EXCESS – DAMAGES HAIRS, EYES, HEART AND VIRILITY

ACIDIC DIET AND CONDUCT

CONSUMTION OF SOUR FRUITS LIKE TAMARIND, LEMON ETC.

MILK, FERMENTED FOODS, CURD, DHOKALA ETC.

SLEEPING AT DAY TIME

BASIC DIET AND CONDUCT

CONSUMPTION OF PUNGENT SUBSTANCES, SALTY FOODS, ALCOHOL, TOBACCO

EXCESSIVE EXPOSURE TO SUNLIGHT OR HEAT e.g. FOUNDRY, COOKING

ACIDIC AND BASIC HEAT

ACIDIC HEAT

ACCOMPANIED BY MOISTURE AND UNCTOUSNESSADVERSE EFFECTS ARE LESS SEVERE AND EASILY MANAGEABLE

BASIC HEAT

ACCOMPANIED BY HOT, SHARP, LIGHT AND SUBTLE PROPERTIES

SPREADS QUICKLY TO DEEPER AND MINUTE PARTS OF THE BODY

ADVERSE EFFECTS ARE VERY SEVERE AND TOUGH TO MANAGE

ACID – BASE CONCEPT AND BODY CONSTITUTION

SUMMER

• TEJA MAHABHUTA DOMINANT

• ALKALINE CONSTITUTION

RAINY

• AAP MAHABHUTA DOMINANT

• ACIDIC CONSTITUTION

WINTER

• ALL MAHABHUTAS IN EQUILIBRIUM

• BALANCED COSTITUTION

ENTIRE YEAR

ACID – BASE CONCEPT IN DIGESTION

ACID – BASE CONCEPT IN DIGESTION

SALIVA AND

GASTRIC JUICE IS ACIDIC

BILE, PANCREATI

C JUICE AND

INTESTINAL JUICE ARE ALKALINE

RESULTANT SWEETNESS

DIVIDATION OF NOURISHING

AND EXCRETORY PARTS

CHINCHALAVAN OIL

FOR CONSTIPA

TION

ACID – BASE IN PREPARATION OF MEDICINES

•PURIFICATION IN LIME JUICE AND SOUR BUTTERMILK

PRAVALA AND

SHANKHA

•PURIFICATION IN SOUR BUTTERMILKGARLIC

TREATMENT OF ALKALI DOMINANT DISEASES

ALKALINE HEAT INCRESES IN DISEASES LIKE MEASLES, CHICKEN POX AND JAUNDICE

PARIPATHADI DECOCTION

GOKSHURADI GUGGUL

SUVARNA GAIRIKA FOR DUODENAL ULCER

OLEATION BY OILS PROCESSED WITH TURMERIC, LIME JUICE, BUTTERMILK

TREATMENT OF ACID DOMINANT DISEASES

HARALU, CHANDRAPRABHA FOR URINARY ALKALINITY

VARANGAKA KSHAR

SHANKHA BHASMA

APPLICATION OF GINGER POWDER TO REDUCE SWELLING AND PAIN IN AMAVATA

APPLICATION OF KARALE OIL AND SAINDHAVA ON CHEST IN RESPIRATORY ACIDOSIS

LASUNADI GUTIKA IN DIARRHEA OF EARLY RAINY SEASON

THANKS !!!