Charak Samhita

siva.sh/caraka-samhita/nidana-sthana/2/4

यदा जन्तुर्यवकोद्दालककोरदूषप्रायाण्यन्नानि भुङ्क्ते, भृशोष्णतीक्ष्णमपि चान्यदन्नजातं निष्पावमाषकुलत्थसूपक्षारोपसंहितं, दधिदधिमण्डोदश्वित्कट्वराम्लकाञ्जिकोपसेकं वा, वाराहमाहिषाविकमात्स्यगव्यपिशितं, पिण्याकपिण्डालुशुष्कशाकोपहितं, मूलकसर्षपलशुनकरञ्जशिग्रुमधुशिग्रु(खडयूष) भूस्तृणसुमुखसुरसकुठेरकगण्डीरकालमालकपर्णासक्षवकफणिज्झकोपदंशं, सुरासौवीरतुषोदकमैरेयमेदकमधूलकशुक्तकुवलबदराम्लप्रायानुपानं वा, पिष्टान्नोत्तरभूयिष्ठम्; उष्णाभितप्तो वाऽतिमात्रमतिवेलं वाऽऽमं पयः पिबति, पयसा समश्नाति रौहिणीकं काणकपोतं वा सर्षपतैलक्षारसिद्धं, कुलत्थपिण्याकजाम्बवलकुचपक्वैः शौक्तिकैर्वा सह क्षीरं बत्युष्णाभितप्तः तस्यैवमाचरतः पित्तं प्रकोपमापद्यते, लोहितं च स्वप्रमाणमतिवर्तते तस्मिन् प्रमाणातिवृत्ते पित्तं प्रकुपितं शरीरमनुसर्पद्यदेव यकृत्प्लीहप्रभवाणां लोहितवहानां च स्रोतसां लोहिताभिष्यन्दगुरूणि मुखान्यासाद्य प्रतिरुन्ध्यात् तदेव लोहितं दूषयति ||४||

sanskrit

[Etiopathogenesis] When a person consumes a diet or food mainly of: 1. Grains such as barley (yavaka), Kodo millet or Paspalum scrobiculatum (uddalaka), and Ditch Millet (koradusha), in excess quantities, with other food items that are hot (ushna) and sharply acting (tikshna) such as legumes of Dolichos lablab Linn. (nishpaava), black gram (masha), horse gram (kulaththa) and alkali (kshara) , or with curd, whey, buttermilk, sour buttermilk or sour gruel 2. Meat of pig, buffalo, sheep, fish and cow 3. Vegetables of oil cake (pinyaka), pindalu (a tuber) and dried potherbs 4. Upadamsha (chutney or salad) of radish (mulaka), mustard (sarshapa), garlic (lashuna), fruits of Indian beech tree (Pongamia Glabra) (karanja), drumsticks (Moringa oleifera) (shigru), its sweet variety (madhu shigru) , muskmelon (kharabusa), lemongrass (bhustruna), sumukha (Ocimum gratissimum L.), surasa (Ocimum sanctum L.), kutheraka (Ocimum basilicum L.), gandeera (Coleus barbatus (Andr.) Benth.) , kalamalaka (basil Ocimum tenuiflorum), parnasa (Ocimum basilicum L.), kshavaka (Brassica nigra (L.) Koch.) and phanijzaka (Origanum majorana L.) 5. Consumption of fermented beverages like sura (wine), sauvira (sour gruel), tushodaka (types of vinegar or fermented water of chaff of grain or corn or rice), maireya (a type of intoxicating drink), medaka (spirituous liquor used for distillation), madhulaka (arak distilled from the blossoms of the honey tree or any intoxicating drink [Madhuca longifolia -Bot.]), shukta (any sour liquor or gruel), sour preparations of kuvala (Zizyphus mauritiana Lam.) and badara (Zizyphus mauritiana Lam.) (both are types of jujube) 6. Preparations of (rice) flour in excess after meals 7. Excessive quantities of pishtanna (cake or pastries or food prepared from fine flour) 8. Frequent and/or excess consumption of raw milk, especially after being afflicted by intense heat, or when recovering from a heat-stroke 9. Eating Rohini vegetable (Myrica nagi THUNB.) with milk 10. Meat of Kanakapota (a type of pigeon) cooked with mustard oil and alkali 11. Consumption of milk with sour beverages, or food cooked with horse gram (kulattha), oil cake (pinyaka), fruits of jambu (Syzygium cumini (L.) Skeels) and lakucha (Artocarpus lakoocha Roxb.) after being afflicted with intense heat With such food articles, a person’s pitta dosha is vitiated and the quantity of blood in his body exceeds its normal limits. Along with the increased quantity of vitiated blood in the system, vitiated pitta dosha gets into the circulation. It reaches the channels of tranformation of blood (raktavaha srotas) originating from organs like liver and spleen. Due to excess discharge or fluidity (abhishyandi) and heaviness (guru), the congestion in the channels occur. This leads to morbidity in rakta dhatu.

english translation

yadA janturyavakoddAlakakoradUSaprAyANyannAni bhuGkte, bhRzoSNatIkSNamapi cAnyadannajAtaM niSpAvamASakulatthasUpakSAropasaMhitaM, dadhidadhimaNDodazvitkaTvarAmlakAJjikopasekaM vA, vArAhamAhiSAvikamAtsyagavyapizitaM, piNyAkapiNDAluzuSkazAkopahitaM, mUlakasarSapalazunakaraJjazigrumadhuzigru(khaDayUSa) bhUstRNasumukhasurasakuTherakagaNDIrakAlamAlakaparNAsakSavakaphaNijjhakopadaMzaM, surAsauvIratuSodakamaireyamedakamadhUlakazuktakuvalabadarAmlaprAyAnupAnaM vA, piSTAnnottarabhUyiSTham; uSNAbhitapto vA'timAtramativelaM vA''maM payaH pibati, payasA samaznAti rauhiNIkaM kANakapotaM vA sarSapatailakSArasiddhaM, kulatthapiNyAkajAmbavalakucapakvaiH zauktikairvA saha kSIraM batyuSNAbhitaptaH tasyaivamAcarataH pittaM prakopamApadyate, lohitaM ca svapramANamativartate tasmin pramANAtivRtte pittaM prakupitaM zarIramanusarpadyadeva yakRtplIhaprabhavANAM lohitavahAnAM ca srotasAM lohitAbhiSyandagurUNi mukhAnyAsAdya pratirundhyAt tadeva lohitaM dUSayati ||4||

hk transliteration

siva.sh/caraka-samhita/nidana-sthana/2/4

यदा जन्तुर्यवकोद्दालककोरदूषप्रायाण्यन्नानि भुङ्क्ते, भृशोष्णतीक्ष्णमपि चान्यदन्नजातं निष्पावमाषकुलत्थसूपक्षारोपसंहितं, दधिदधिमण्डोदश्वित्कट्वराम्लकाञ्जिकोपसेकं वा, वाराहमाहिषाविकमात्स्यगव्यपिशितं, पिण्याकपिण्डालुशुष्कशाकोपहितं, मूलकसर्षपलशुनकरञ्जशिग्रुमधुशिग्रु(खडयूष) भूस्तृणसुमुखसुरसकुठेरकगण्डीरकालमालकपर्णासक्षवकफणिज्झकोपदंशं, सुरासौवीरतुषोदकमैरेयमेदकमधूलकशुक्तकुवलबदराम्लप्रायानुपानं वा, पिष्टान्नोत्तरभूयिष्ठम्; उष्णाभितप्तो वाऽतिमात्रमतिवेलं वाऽऽमं पयः पिबति, पयसा समश्नाति रौहिणीकं काणकपोतं वा सर्षपतैलक्षारसिद्धं, कुलत्थपिण्याकजाम्बवलकुचपक्वैः शौक्तिकैर्वा सह क्षीरं बत्युष्णाभितप्तः तस्यैवमाचरतः पित्तं प्रकोपमापद्यते, लोहितं च स्वप्रमाणमतिवर्तते तस्मिन् प्रमाणातिवृत्ते पित्तं प्रकुपितं शरीरमनुसर्पद्यदेव यकृत्प्लीहप्रभवाणां लोहितवहानां च स्रोतसां लोहिताभिष्यन्दगुरूणि मुखान्यासाद्य प्रतिरुन्ध्यात् तदेव लोहितं दूषयति ||४||

sanskrit

[Etiopathogenesis] When a person consumes a diet or food mainly of: 1. Grains such as barley (yavaka), Kodo millet or Paspalum scrobiculatum (uddalaka), and Ditch Millet (koradusha), in excess quantities, with other food items that are hot (ushna) and sharply acting (tikshna) such as legumes of Dolichos lablab Linn. (nishpaava), black gram (masha), horse gram (kulaththa) and alkali (kshara) , or with curd, whey, buttermilk, sour buttermilk or sour gruel 2. Meat of pig, buffalo, sheep, fish and cow 3. Vegetables of oil cake (pinyaka), pindalu (a tuber) and dried potherbs 4. Upadamsha (chutney or salad) of radish (mulaka), mustard (sarshapa), garlic (lashuna), fruits of Indian beech tree (Pongamia Glabra) (karanja), drumsticks (Moringa oleifera) (shigru), its sweet variety (madhu shigru) , muskmelon (kharabusa), lemongrass (bhustruna), sumukha (Ocimum gratissimum L.), surasa (Ocimum sanctum L.), kutheraka (Ocimum basilicum L.), gandeera (Coleus barbatus (Andr.) Benth.) , kalamalaka (basil Ocimum tenuiflorum), parnasa (Ocimum basilicum L.), kshavaka (Brassica nigra (L.) Koch.) and phanijzaka (Origanum majorana L.) 5. Consumption of fermented beverages like sura (wine), sauvira (sour gruel), tushodaka (types of vinegar or fermented water of chaff of grain or corn or rice), maireya (a type of intoxicating drink), medaka (spirituous liquor used for distillation), madhulaka (arak distilled from the blossoms of the honey tree or any intoxicating drink [Madhuca longifolia -Bot.]), shukta (any sour liquor or gruel), sour preparations of kuvala (Zizyphus mauritiana Lam.) and badara (Zizyphus mauritiana Lam.) (both are types of jujube) 6. Preparations of (rice) flour in excess after meals 7. Excessive quantities of pishtanna (cake or pastries or food prepared from fine flour) 8. Frequent and/or excess consumption of raw milk, especially after being afflicted by intense heat, or when recovering from a heat-stroke 9. Eating Rohini vegetable (Myrica nagi THUNB.) with milk 10. Meat of Kanakapota (a type of pigeon) cooked with mustard oil and alkali 11. Consumption of milk with sour beverages, or food cooked with horse gram (kulattha), oil cake (pinyaka), fruits of jambu (Syzygium cumini (L.) Skeels) and lakucha (Artocarpus lakoocha Roxb.) after being afflicted with intense heat With such food articles, a person’s pitta dosha is vitiated and the quantity of blood in his body exceeds its normal limits. Along with the increased quantity of vitiated blood in the system, vitiated pitta dosha gets into the circulation. It reaches the channels of tranformation of blood (raktavaha srotas) originating from organs like liver and spleen. Due to excess discharge or fluidity (abhishyandi) and heaviness (guru), the congestion in the channels occur. This leads to morbidity in rakta dhatu.

english translation

yadA janturyavakoddAlakakoradUSaprAyANyannAni bhuGkte, bhRzoSNatIkSNamapi cAnyadannajAtaM niSpAvamASakulatthasUpakSAropasaMhitaM, dadhidadhimaNDodazvitkaTvarAmlakAJjikopasekaM vA, vArAhamAhiSAvikamAtsyagavyapizitaM, piNyAkapiNDAluzuSkazAkopahitaM, mUlakasarSapalazunakaraJjazigrumadhuzigru(khaDayUSa) bhUstRNasumukhasurasakuTherakagaNDIrakAlamAlakaparNAsakSavakaphaNijjhakopadaMzaM, surAsauvIratuSodakamaireyamedakamadhUlakazuktakuvalabadarAmlaprAyAnupAnaM vA, piSTAnnottarabhUyiSTham; uSNAbhitapto vA'timAtramativelaM vA''maM payaH pibati, payasA samaznAti rauhiNIkaM kANakapotaM vA sarSapatailakSArasiddhaM, kulatthapiNyAkajAmbavalakucapakvaiH zauktikairvA saha kSIraM batyuSNAbhitaptaH tasyaivamAcarataH pittaM prakopamApadyate, lohitaM ca svapramANamativartate tasmin pramANAtivRtte pittaM prakupitaM zarIramanusarpadyadeva yakRtplIhaprabhavANAM lohitavahAnAM ca srotasAM lohitAbhiSyandagurUNi mukhAnyAsAdya pratirundhyAt tadeva lohitaM dUSayati ||4||

hk transliteration