Astanga Hrudaya
Progress:45.3%
शतपर्वककान्तारनैपालाद्यास्ततः क्रमात्। सक्षाराः सकषायाश्च सोष्णाः किञ्चिद्विदाहिनः ॥४६॥
Next are the Sataparvaka, Kantara, Naipala etc., in respective order, are slightly Alkaline and astringent in taste, hot in potency and cause burning sensation slightly.
english translation
zataparvakakAntAranaipAlAdyAstataH kramAt। sakSArAH sakaSAyAzca soSNAH kiJcidvidAhinaH ॥46॥
hk transliteration by Sanscriptफाणितं गुर्वभिष्यन्दि चयकृन्मूत्रशोधनम्। नातिश्लेष्मकरो धौतः सृष्टमूत्रशकृद्गुडः ॥४७॥
Next are the Sataparvaka, Kantara, Naipala etc., in respective order, are slightly Alkaline and astringent in taste, hot in potency and cause burning sensation slightly. PHANITA – (HALF – COOKED MOLASSES, UNREFINED TREACLE) :- Phanita (half – cooked molasses) is heavy (hard to digest), Abhisyandi (increasing the secretions in the tissues pores and blocking them), causes mild increase of Tridosha and cleanses the urine (by increasing its quantity). GUDA – (JAGGERY/MOLASSES/TREACLE) :- Guda (jaggery, molasses), washed well (made white and purified)- Natishleshma kara – does not increase Kapha to a large extent Srushtamutrashakrut – increases volume of urine and faeces
english translation
phANitaM gurvabhiSyandi cayakRnmUtrazodhanam। nAtizleSmakaro dhautaH sRSTamUtrazakRdguDaH ॥47॥
hk transliteration by Sanscriptप्रभूतकृमिमज्जासृड्मेदोमांसकफोऽपरः। हृद्यः पुराणः पथ्यश्च, नवः श्लेष्माग्निसादकृत् ॥४८॥
If it is not prepared properly, it causes intestinal worms, increases chances of Kapha disorder in marrow, blood, fat tissue and muscles. Old jaggery is good for heart, and should be consumed. Freshly prepared jaggery increases Kapha and causes indigestion.
english translation
prabhUtakRmimajjAsRDmedomAMsakapho'paraH। hRdyaH purANaH pathyazca, navaH zleSmAgnisAdakRt ॥48॥
hk transliteration by Sanscriptवृष्याः क्षीणक्षतहिता रक्तपित्तानिलापहाः। मत्स्यण्डिकाखण्डसिताः क्रमेण गुणवत्तमाः ॥४९॥
MATSYANDIKADI – (BROWN SUGAR ETC.):- Matsyandika (brown sugar), Khanda (sugar candy) and Sita (white crystalline sugar) in their succeeding order are better.They are aphrodisiac, good for the emaciated and the wounded, useful in bleeding diseases and aggravation of Vata.
english translation
vRSyAH kSINakSatahitA raktapittAnilApahAH। matsyaNDikAkhaNDasitAH krameNa guNavattamAH ॥49॥
hk transliteration by Sanscriptतद्गुणा तिक्तमधुरा कषाया यासशर्करा। दाहतृट्च्छर्दिमूर्च्छासृक्पित्तघ्न्यः सर्वशर्कराः ॥५०॥
YASA SARKARA :- Yasa Sarkara (sugar prepared from Yavasaka plant) is similar in properties to sugar but is bitter- sweet and astringent in taste. All types of sugars are useful in burning sensation, thirst, vomiting, fainting and bleeding diseases.
english translation
tadguNA tiktamadhurA kaSAyA yAsazarkarA। dAhatRTcchardimUrcchAsRkpittaghnyaH sarvazarkarAH ॥50॥
hk transliteration by Sanscript1.
आयुष्कामीयाध्यायः
Ayushkamiya Adhyaya - Desire for Longetivity
2.
दिनचर्या अध्याय
Dincharya adhyaya- Daily regimen
3.
ऋतुचर्या अध्याय
Ritucharya Adhyaya-Seasonal Regimen
4.
रोगानुत्पादनीयाध्यायः
Roganutpadaniya- Preventive Healthcare
द्रवद्रव्यविज्ञानीयाध्यायः
Drava Drava Vigyaniya- Drinkables
6.
अन्नस्वरूपविज्ञानीयाध्यायः
Annaswaroopa Vijnaneeya Adhyaya - Food Stuff
7.
अन्नरक्षाध्यायः
Anna Raksha Vidhi - Protection of Food
Progress:45.3%
शतपर्वककान्तारनैपालाद्यास्ततः क्रमात्। सक्षाराः सकषायाश्च सोष्णाः किञ्चिद्विदाहिनः ॥४६॥
Next are the Sataparvaka, Kantara, Naipala etc., in respective order, are slightly Alkaline and astringent in taste, hot in potency and cause burning sensation slightly.
english translation
zataparvakakAntAranaipAlAdyAstataH kramAt। sakSArAH sakaSAyAzca soSNAH kiJcidvidAhinaH ॥46॥
hk transliteration by Sanscriptफाणितं गुर्वभिष्यन्दि चयकृन्मूत्रशोधनम्। नातिश्लेष्मकरो धौतः सृष्टमूत्रशकृद्गुडः ॥४७॥
Next are the Sataparvaka, Kantara, Naipala etc., in respective order, are slightly Alkaline and astringent in taste, hot in potency and cause burning sensation slightly. PHANITA – (HALF – COOKED MOLASSES, UNREFINED TREACLE) :- Phanita (half – cooked molasses) is heavy (hard to digest), Abhisyandi (increasing the secretions in the tissues pores and blocking them), causes mild increase of Tridosha and cleanses the urine (by increasing its quantity). GUDA – (JAGGERY/MOLASSES/TREACLE) :- Guda (jaggery, molasses), washed well (made white and purified)- Natishleshma kara – does not increase Kapha to a large extent Srushtamutrashakrut – increases volume of urine and faeces
english translation
phANitaM gurvabhiSyandi cayakRnmUtrazodhanam। nAtizleSmakaro dhautaH sRSTamUtrazakRdguDaH ॥47॥
hk transliteration by Sanscriptप्रभूतकृमिमज्जासृड्मेदोमांसकफोऽपरः। हृद्यः पुराणः पथ्यश्च, नवः श्लेष्माग्निसादकृत् ॥४८॥
If it is not prepared properly, it causes intestinal worms, increases chances of Kapha disorder in marrow, blood, fat tissue and muscles. Old jaggery is good for heart, and should be consumed. Freshly prepared jaggery increases Kapha and causes indigestion.
english translation
prabhUtakRmimajjAsRDmedomAMsakapho'paraH। hRdyaH purANaH pathyazca, navaH zleSmAgnisAdakRt ॥48॥
hk transliteration by Sanscriptवृष्याः क्षीणक्षतहिता रक्तपित्तानिलापहाः। मत्स्यण्डिकाखण्डसिताः क्रमेण गुणवत्तमाः ॥४९॥
MATSYANDIKADI – (BROWN SUGAR ETC.):- Matsyandika (brown sugar), Khanda (sugar candy) and Sita (white crystalline sugar) in their succeeding order are better.They are aphrodisiac, good for the emaciated and the wounded, useful in bleeding diseases and aggravation of Vata.
english translation
vRSyAH kSINakSatahitA raktapittAnilApahAH। matsyaNDikAkhaNDasitAH krameNa guNavattamAH ॥49॥
hk transliteration by Sanscriptतद्गुणा तिक्तमधुरा कषाया यासशर्करा। दाहतृट्च्छर्दिमूर्च्छासृक्पित्तघ्न्यः सर्वशर्कराः ॥५०॥
YASA SARKARA :- Yasa Sarkara (sugar prepared from Yavasaka plant) is similar in properties to sugar but is bitter- sweet and astringent in taste. All types of sugars are useful in burning sensation, thirst, vomiting, fainting and bleeding diseases.
english translation
tadguNA tiktamadhurA kaSAyA yAsazarkarA। dAhatRTcchardimUrcchAsRkpittaghnyaH sarvazarkarAH ॥50॥
hk transliteration by Sanscript