Академический Документы
Профессиональный Документы
Культура Документы
Review Article
Ph.D. Scholar, Dept. of Basic Principles, I.P.G.T. & R.A., Gujarat Ayurved University, Jamnagar, Gujarat, India.
Assistant Professor, Dept. of Basic Principles, I.P.G.T. & R.A., Gujarat Ayurved University, Jamnagar, Gujarat,
India.
Associate Professor, Dept. of Basic Principles, I.P.G.T. & R.A., Gujarat Ayurved University, Jamnagar, Gujarat,
India.
302
Ayurpharm Int J Ayur Alli Sci., Vol.2, No.10 (2013) Pages 302 - 310
www.ayurpharm.com
ISSN: 2278-4772
INTRODUCTION
Ayurveda is the ancient medical system of
India. It offers one of the safest paths to
health. Instead of assuming suitable food
supplements and behaviors for particular
person, Ayurveda points towards a simple,
direct prescriptive path that is developed for
every unique body type based on Prakriti,
seasons, age etc. This takes all the
presumption out of getting healthy. The
benefits that occur are not only felt on body,
but also can be seen on psychological and
emotional status. Charaka Samhita has been
considered as the most important classical text
for treatment in Ayurveda. It is in use since 4 th
B.C. for pursuing health among India and
worldwide.
Acharya Charaka has narrated many important
principles related to the health. Ahara is the
one of the prime factors described in
Ayurveda for healthy living.[1] The chief
purpose of Ahara is to promote growth, to
supply force and heat, and to furnish material
to repair the waste which is constantly taking
place in the body.[2] This renovating material
must be supplied through the medium of
eatable and drinkable food material, and the
best food is that by which the desired
conclusion may be most readily and perfectly
attained. The great diversity in character of the
several tissues of the body makes it necessary
that food should contain a variety of elements,
in order that each part may be properly
nourished and replenished.
To achieve this, Ayurveda emphasizes the
importance of proper nutrition through proper
food choices, food combining and cooking
methods.[3] These all are based on the specific
needs of the individual and various statuses of
the Dosha, Dhatu and Agni etc. Ayurvedic
nutrition is a vast topic that takes into account
the individual constitution, the medicinal
value of culinary spices, the theory of Shad
Rasa and many more. Ayurveda gives more
importance to digestion in comparison to
303
Ayurpharm Int J Ayur Alli Sci., Vol.2, No.10 (2013) Pages 302 - 310
www.ayurpharm.com
ISSN: 2278-4772
304
Ayurpharm Int J Ayur Alli Sci., Vol.2, No.10 (2013) Pages 302 - 310
www.ayurpharm.com
ISSN: 2278-4772
Ahara
Kalpanas
of
305
Ayurpharm Int J Ayur Alli Sci., Vol.2, No.10 (2013) Pages 302 - 310
www.ayurpharm.com
ISSN: 2278-4772
Agni Sannikarsha
Parpata
Yavaka
Dhana
Toya-agni Sannikarsha
Peya
Odana
Yavaagoo
1.
2.
3.
4.
5.
6.
7.
8.
Sthana
Sutra
Sthana
Nidana
Sthana
Vimana
Sthana
Sharira
Sthana
Indriya
Sthana
Chikitasa
Sthana
Kalpa
Sthana
Siddhi
Sthana
Adhyaya
2
3
5
6
Ahara Kalpana
Yavaagu
Tushodaka , Veshavara
Koorchika, Kilata
Udamantha, Sidhu, Madhvika, Mantha
Madira
Saktoo
13
Yoosha, Odana, Vilepi, Rasa, Mamsa, Soopa, Shaka, Kambalika, Khada, Leha,
Paayasa, Krishara, Peya
25
Sashkuli
27
Modaka
No new Kalpana described
No new Kalpana described
6
15
20
21
Apoopa
Tandulambu
Grinjja
Avalehika
22
Madyambu, Gudambu
24
306
Ayurpharm Int J Ayur Alli Sci., Vol.2, No.10 (2013) Pages 302 - 310
www.ayurpharm.com
ISSN: 2278-4772
2.
3.
4.
5.
6.
7.
8.
9.
Ahara Varga
Shooka
(Cereals)
Dhanya
Shami
Dhanya
(Pulses)
Mamsa (Meat)
Shaaka (Vegetables)
Fala (Fruits)
Harita
(Green
Vegetables)
Madya (Alchohol)
Gorasa (Milk And
milk products)
Ikshu
Vikara
(Sugarcane
Products)
Ahara Kalpana
Yavaagoo, Peya, Mantha, Shaktu, Odana, Veelepi, Krushara, Shashkuli, Kulmasha,
Poopavarti, Yavaka, Vatya, Dhana, Madhukroda, Pindaka, Poopa, Poopalika,
Gaudhoomika, Prituka, Yava, Sarasaa, Modaka, Utkarika, Vartika, Tarpana, Tandulambu,
Yavaudana, Apoopa, Grinjja
Yoosha, Soopa, Parpata, Paayasa, Khadayoosha
Veshavara, Mamsha, Rasa, Drikalavanika, Khaanishka
Shaaka, Khada
Vimardaka, Panaka, Raga, Shadava
Upadamsha, Aasuta, Kaambalika
Shidhu, Madvika, Madira, Shukta, Shindaki, Kaalamla
Koorchika, Kilata, Rasaalaa, Dadhimanda, Udshvit, Katvaram
Leha, Rasapraleha, Rasa Pralepi
Ashitaeatable
Ahara Kalpana
Yavaagoo, Odana, Veelepi, Krushara, Shashkuli, Kulmasha, Poopavarti, Yavaka, Vatya, Dhana,
Madhukroda, Pindaka, Poopa, Poopalika, Gaudhoomika, Prithuka, Yava, Sarasaa, Modaka,
Utkarika, Vartika, Tarpana, Yavaudana, Apoopa, Grinjja, Parpata, Veshavara, Khaanishka,
Kaambalika
Khaditachewable
Pitadrinkable
Lidha-lick
able
Rasaalaa, Leha
Formation
307
Ayurpharm Int J Ayur Alli Sci., Vol.2, No.10 (2013) Pages 302 - 310
www.ayurpharm.com
ISSN: 2278-4772
Ahara Kalpana
Yavaagoo
Peya
Tushodaka
Koorchika
Kilat
Udmantha
Sidhu
Madhvika
Mantha
Madira
Shaktu
Yoosha
Odana
Vilepi
Soopa
Shaka
Kambalika
Khada
Leha
Payas
Krishara
Shashkuli
Kulmasha
Veshavar
Rasa
Mansa
Driklavanika
Andarasa
Khanishka
Dadhimanda
Udshwita
Katvara
Khadayoosh
Upadansha
Modaka
Utkarika
Vartika
Tarpana
Tandulambu
Yavaudana
Apoopa
Pramathya
Madyambu
Gudambu
Shuktodaka
Poopavarti
Yavaka
Vatya
Dhana
Madhukroda
Sapindaka
Poopa
Poopalika
Gaudhoomika
Agni Samyoga
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
308
Ayurpharm Int J Ayur Alli Sci., Vol.2, No.10 (2013) Pages 302 - 310
www.ayurpharm.com
ISSN: 2278-4772
55.
56.
57.
58.
59.
60.
61.
62.
63.
64.
65.
66.
67.
68.
Parpata
Pruthuka
Yava
Sarasa
Rasala
Vimardaka
Panak
Raga
Shadava
Shukta
Aasuta
Shindaki
Kalamla
Rasapraleh
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Y
Note: Y =Yes
Even though when and where meats are
REFERENCES
needed, Charaka used it without any
1. Charaka. Charaka Samhita (Ayurveda Dipika
hesitation. Description regarding food in
Commentary of Chakrapanidatta). Jadavaji
Rajyakshama is the best example of this where
Trikamji Acharya, editor. 7th ed. Varanasi:
meats of unusual birds and animals are
Chaukhambha Surbharati Prakashan; 2008. p.
prescribed for the benefit of the patient. Agni
74.
is medium for transformation. With use of
2. Charaka. Charaka Samhita (Ayurveda Dipika
Commentary of Chakrapanidatta). Jadavaji
heat diet articles become soft and easily
Trikamji Acharya, editor. 7th ed. Varanasi:
digestible in compare to raw food. This is the
Chaukhambha Surbharati Prakashan; 2008. p.
reason maximum numbers of Ahara Kalpana
174.
are Saagni- cooked with heat. (Table 5) Only
3. Charaka. Charaka Samhita (Ayurveda Dipika
Agni is capable to change the Pancha Bhautic
Commentary of Chakrapanidatta). Jadavaji
Trikamji Acharya, editor. 7th ed. Varanasi:
composition of any Dravya. It is the Paka or
Chaukhambha Surbharati Prakashan; 2008. p.
Pachana process which changes the whole
236.
[24]
composition. Any kind of transformation on
4. Charaka. Charaka Samhita (Ayurveda Dipika
this universe is not possible without the
Commentary of Chakrapanidatta). Jadavaji
functioning of Agni. Therefore all the
Trikamji Acharya, editor. 7th ed. Varanasi:
Chaukhambha Surbharati Prakashan; 2008. p.
principle food articles described in Charaka
332.
Samhita are Saagni Ahara Kalpana.
5.
CONCLUSION
Charaka Samhita, an authentic treasure of
knowledge for Ayurveda described 68 Ahara
Kalpanas aimed to maintain the health and
also for therapeutic use. From different
classifications it is cleared that maximum
number of Kalpanas are described in
Sutrasthana as it is the first Sthana with all
principles together. Application of Kalpanas
can be seen in Chikitsa and Kalpa Sthana too.
Majority of Kalpanas are made of Toya - Agni
Samyoga and from vegetarian ingredients.
Maximum Kalpanas are made of Shooka
Dhanya as it is the principle food article.
6.
7.
8.
9.
309
Ayurpharm Int J Ayur Alli Sci., Vol.2, No.10 (2013) Pages 302 - 310
www.ayurpharm.com
ISSN: 2278-4772
10. Vriddha Vagbhatta. Astanga Samgraha. Shiv
Prasad Sharma, editor. 3rd ed. Varanasi:
Chaukhambha Prakashan; 2012. p.102.
11. Charaka. Charaka Samhita (Ayurveda Dipika
Commentary of Chakrapanidatta). Jadavaji
Trikamji Acharya, editor. 7th ed. Varanasi:
Chaukhambha Surbharati Prakashan; 2008. p.
236.
12. Vagbhata. Ashtanga Hridayam (Commentary
Sarvanga Sundara of Arundatta & Ayurveda
Rasayana of Hemadri). Hari Sadashiva Shastri
Paradakara, editor. 1st ed. Varanasi:
Chaukhambha Krishanadas Academy; 2005.
13. Charaka. Charaka Samhita (Ayurveda Dipika
Commentary of Chakrapanidatta). Jadavaji
Trikamji Acharya, editor. 7th ed. Varanasi:
Chaukhambha Surbharati Prakashan; 2008. p.
649.
14. Charaka. Charaka Samhita (Ayurveda Dipika
Commentary of Chakrapanidatta). Jadavaji
Trikamji Acharya, editor. 5th ed. Varanasi:
Chaukhambha Prakashan; 2007. p. 153.
15. Charaka. Charaka Samhita (Ayurveda Dipika
Commentary of Chakrapanidatta). Jadavaji
Trikamji Acharya, editor. 1st ed. Varanasi:
Chaukhambha orientalia; 2011. p. 235.
16. Charaka. Charaka Samhita (Ayurveda Dipika
Commentary of Chakrapanidatta). Jadavaji
Trikamji Acharya, editor. 1st ed. Varanasi:
Chaukhambha orientalia; 2011. p. 235.
17. Charaka. Charaka Samhita (Ayurveda Dipika
Commentary of Chakrapanidatta). Jadavaji
18.
19.
20.
21.
22.
23.
24.
310