Types-(5-sushruta/charak)

Vataja,pittaja,kaphaja,sannipataja,agantuja/mansika

1

NORMAL MECHANISM OF HUNGER 

Anorexia is the technical term for the condition where the individual suffers loss of taste in food and loss of appetite. He dislikes food. The modern science does not recognize this condition as an individual disease, it is commonly felt in many diseased conditions as symptom. In few of the incidences, tastelessness is felt as an undesired effect of the medicines such as acetaminophen, Carbidopa etc.,

Whereas Ayurveda possesses detailed description regarding this particular illness.

According to Indian system of medicine, anorexia is a condition manifested due to the affliction of gastro intestinal tract (Annavahasrotas) in association with circulatory system (Rasa vahas rotas). Tongue is the main site of its manifestation. The cardinal features of this condition are loss of desire for food or absence of inclination (distaste) for food, even which may be of one’s own liking.

In Ayurvedic terms, the condition is called as Aruchi. A means absence Ruchi means taste (in food).

NORMAL MECHANISM OF HUNGER

Normal mechanism of hunger as per Ayurveda –

To put it in simpler terms, fire and air are required for the process of burning. Similarly, Pitta (in the form of digestive fire / digestion strength) and air (normal wind in stomach plus process of peristalsis (digestive strength – digestive fire) should co ordinate well to maintain good digestion strength. Good digestion strength means, good hunger, means, interest in food. Person finds good taste in his food. (taste perception is aided by KaphaDosha).

Impaired Vata and Pitta at the level of stomach leads to depleted digestion strength, in turn leads to tastelessness in tongue and hatred towards food.

In Pro Ayurvedic analysis, Prana – Udana and Samana type of VataDosha, in association with Pachaka Pitta play vital role in bringing about hunger. Hunger stimulates proper perception of taste. For the normal perception of taste, Bodhakakapha (existing in mouth), PranaVata (existing in head and neck) and SamanaVata (persisting in stomach) should have proper co-ordination. If the relation is hampered or disturbed, anorexia is caused. 

2

NIDANA

REASONS FOR LOSS OF TASTE

1. Excess intake of heavy and unctuous (oily) food

2. Indigestion and loss of digestive fire (digestion strength)

3. Psychological causes like grief, fear, stress, dissatisfaction etc.

4. Secondary to worm infestation, anemia, jaundice, Kaphaja disorders etc.

5. Long persisting illness

6. Food poisoning

7. Incompatible food, unwholesome or polluted food intake etc. 

3

TYPES AND FEATURES 

1. Vataja Aruchi

Distress, pain in various body parts, cardiac pain, hypersensitivity of teeth, astringent taste in mouth etc. are found here.

2. Paittik Aruchi (pitta origin)

Thirst, burning sensation, cutting pain, bitter – sour mixed pungent taste in the mouth and bad odour of the mouth are the features of this condition.

3. Kaphaja Aruchi

Sweet mixed salty taste in the mouth, sliminess, heaviness, coldness and nausea are the features of Kaphajaaruchi.

4. Tridoshic Aruchi

Mixed features of all the Doshas are found.

5. Agantuja Aruchi

This kind of anorexia is caused due to grief, fear, anger, greediness etc. 

4

SAMPRAPTI

1)Nidana sevana-> agnimandya-> annashrota dusti->aruchi

2)manshika hetu-> chetana sthana dosha sanchaya->hridaya dosha vriddhi-> aruchi 

5

SAMPRAPTI GHATAKA

DOSHA- kapha pradhana tridosha,mansika dosha

DUSHYA- rasa & anna

ADHISTHANA- amashaya, hridaya, jihwa

SHROTAS- annavaha,manovaha

SVABHAVA- mridu

SADHYAASADHYATA- sadhya

6

MANAGEMENT OF ANOREXIA 

Management of anorexia as per Ayurveda –

Kavala – Gandusha (mouth retainers and gargling),

Dhoomapana – herbal smoking,

Mukhadhaavana (repeated mouth wash),

ManojnaAnnapana (wholesome food and drinks),

Harshana (measures to keep with pleasure) and

Aashwasana (assurance to boost the self-confidence) are considered to be the line of treatments followed with digestive and carminative medicaments. 

7

AYURVEDIC REMEDIES TO IMPROVE DIGESTION 

Natural home remedy using garlic and lemon juice

• Take 200 ml of water

• Crush 2-3 garlic cloves and make paste

• Add ½ tsp of paste to water and bring to boil

• Strain the water

• Add 2 tbsp lemon juice to it

• Mix well

• Drink 2 times a day for 1 week 

8

AYURVEDIC MEDICINES 

Ayurvedic Medicines To Treat Loss Of Taste:

1. Lavanabhaskarachoorna – helps to improve digestion strength, improves taste in food.

2. Hinguashtakachoorna – treats ama (impaired digestion and metabolism process), corrects VataDosha.

3. Talisadichoorna – stimulates tongue and hunger

4. Sitopaladichoorna – stimulates tongue and hunger

5. Chinchadilehya – useful in treating indigestion

6. Chyavanaprasha – improves digestion, clears body toxins.

7. Karpooradichoorna – improves digestion strength,

8. Matulungalehya- balances Vata and Pitta Dosha

9. Lashunadivati – treats indigestion

10. Chitrakadivati – treats indigestion 

Pathya(DO):

1. Easily digestible food

2. Buttermilk

3. Kichdi

4. Shali (red rice)

5. Mudgayusha (green gram soup)

6. Shobhanjana (drumstick)

7. Dadima (pomegranate)

8. Draksha (raisins)

9. Ardraka (zinger)

10. Flesh of rabbit

Apathya(DON’T):

1. Polluted food

2. Incompatible food

3. Heavy food intake

4. Curds

5. Milk and milk derivatives

6. Suppression of natural urges

7. Fear, anger, grief, greediness etc.

8. Cold water etc.

Aruchi or loss of taste is surely not an incurable deadly health complaint. But, intake of the necessary food of daily requirements per the day to day energy, in anorexia conditions, makes the moment miserable. When we take food, we should appreciate its taste, smell, colour and consistency and then only it gives us pleasure.  

EFFECTIVE DECOCTIONS FOR TASTELESSNESS FROM SAHASRAYOGAM

1. Aruchihara Amra Kashaya

Ref – Sahasrayogam, Kashaya Prakaranam, 29

Bilwa (patra Leaves of Aegle marmelos )

Laja Parched grains

Ginger Zingiberofficinale

Ikshu Saccharumofficinarum

Matulungakesara Filament of Citrus medica

2. Bala Kuvuladi Kashayam

Ref – Sahasrayogam, ParishishtaPrakarana, 24

Bala Sidacordifolia 

Kuvalam Roots of Aegle marmelos

Green gram Vignaradiata

Ginger Zingiberofficinale

Ajaji Cuminumcyminum

Vasa Adhatodavasica

Laja Parched grains

Amravrinta Stalk of mango

Ikshu Saccharumofficinarum

3. Shleshmajwarahara Kashaya

The decoction prepared with these ingredients should be served fresh with honey and asafetida 1. Fever of kapha origin associated with colic, dyspnea, loss of appetite, tastelessness and dryness of mouth

Ref – Sahasrayogam, Kashaya Prakaranam, 4

Haritaki Terminalia chebula 

Katphala Myricaesculenta

Ginger Zingiberofficinale

Musta Cyperusrotundus

Vacha Acoruscalamus

Bhunimba Andrographispaniculata

Coriandrum Coriandrumsativum

Bharangi Clerodendronserratum

Parpataka Fumariaofficinalis

4. Trijatadi Kashayam

The decoction prepared with these ingredients should be served fresh with honey for seven days 1. Hoarseness of voice of kapha origin 2. Tastelessness 3. Nausea 4. Excessive salivation

Ref – Sahasrayogam, Kashaya Prakaranam, 28c

Trijata CinnamomumzeylanicumElettariacardamomumCinnamomumtamala 

Trikatu Piper longum Piper nigrumZingiberofficinale

Kantakari Solanumxanthocarpum

Bharangi Clerodendronserratum

5. Twag Nagapushpadi Kashayam

The decoction prepared with these ingredients should be served fresh with sugar, camphor and juice of Feronia linonia 1. Tastelessness 2. Loss of appetite 3. Alcoholic intoxication

Ref – Sahasrayogam, ParishishtaPrakaranam, 40

Twak Cinnamomumzeylanicum

Nagakesara Mesuaferrea

Long pepper Piper longum

Pepper Piper nigrum

Ajaji Cuminumcyminum

Coriandrum Coriandrumsativum

Parushaka Grewiaasiatica

Madhooka Madhucalongifolia

Cardmomum Elettariacardamomum

Devadaru Cedrusdeodara

6. Vari Karimbadi Kashayam

Ref – Sahasrayogam, ParishishtaPrakaranam, 34

Shatavari Asparagus racemosus 

Ikshu Saccharumofficinarum

Amalaka Emblicaofficinalis

Vidari Puerariatuberosa

Changeri Oxalis corniculata

Ginger Zingiberofficinale, wet

7. Triparnyadi Kashayam

Ref – Sahasrayogam, ParishishtaPrakaranam, 34b

Shaliparni Desmodiumgangeticum 

Apamarga Achyranthesaspera

Yavasa Alhagicamelorum

Chitraka Plumbagozeylanica

8. Gandharvahastadi Kashayam (Vatahara Kashayam)

BhaktadweshaharaKashayam

Ref – Sahasrayogam, Kashaya Prakaranam, 30

Bhaktadwesha means aversion towards food. The decoctions used in this condition are also said to cure tastelessness.

a. Viswadi Kashayam

The decoction prepared with these ingredients should be served fresh with Pluchealanceolata, powder of Piper longum and honey 1. Aversion towards food

Ginger Zingiberofficinale 

Musta Cyperusrotundus

Laksha Lacciferlacca

Atibala Abutilon indicum

Bala Sidacordifolia

b. Baladi Kashayam

The decoction prepared with these ingredients should be served fresh 1. Aversion towards food

Shatavari Asparagus racemosus

Bala Sidacordifolia 

Raisins Vitisvinifera

Bilwamula Roots of Aegle marmelos

Trikantaka Tribulusterrestris

Pomegranate Punicagranatum

c. Pancha Panchamula Kashaya

PanchaPanchamula 5 roots each of five group of medicines, 25 roots The decoction prepared with these ingredients should be processed with goat’s milk, added with honey and sugar and served fresh 1. Aversion towards food

d. Baladi Kashayam

The decoction prepared with these ingredients should be used to prepare gruel with rice and goat’s milk and served fresh. 1. Hoarseness of voice of kapha origin 2. Tastelessness 3. Nausea 4. Excessive salivation

Bala Sidacordifolia 

Punarnava Boerhaviadiffusa

Castor Ricinuscommunis

Ginger Zingiberofficinale

Gokshura Tribulusterrestris

RASODHI/BHASMA/PISTI-(120-250MG WITH MADHU/USHNODAKA)

- Sudhanidhi rasa-(parad,gandhak,vatsanabh,tankan,lavanga)

- Badvanal rasa-(parad,gandhak,tamra,abhrak,tankan,samundri lavana,yavakshar,vatsanabh)

VATI-(250-500MG WITH USHNA JALA)

- Chitrakadi vati-(dvikshar,trilavan,hing,ajmoda)

- Gandhak vati-(gandhak,chitrakmula,pippali,kali mirch,sunthi,saindhav,yavkshar)

- Shankh vati-(chinchakshar,pacha lavan,sankh bhasma,hing)

- Hingvadi vati-(hing,ajmoda,amlaveta,vrikshamla,pippali)

CURNA-(3-6GM WITH MADHU/USHNODAKA)

- Lavana bhaskar curna-(samundra,saindhav & kala namak, dhaniya, pippermula, pippali, trijata,amlavetas)

- Hingvastak curna-(trikatu,ajmoda,saindhav,jeeradva,hing,)(sambhag ghrita1st grasa of food)

- Eladi curna-(ela,lavang,nagkeser,dhanlava,mustak,sveta chandana,pipper)

- Samsarkar curna-(sounth,pipper,marich,nagkesar,tejapatra,tvak,choti ela)

- Rochaka curna-(bhuna jeera,marich,saindhav,pippali,tatari,bhuni hing,cheeni)

- Asthang lavana-(kala namak,kala jeera,vrikshamla,amlaveta,dalcheeni,ela,marich)

- Yavanishadav curna-(ajvain,imli,sunthi,amlaveta,khatta anardana,bercurna)

KAVATH/ASAV/ARISHTA-(20-40ML WITH SAMABHAG WATER)

- Drakshavleha-(manukka,saindhav,kala,namak,pippali,akarkara,kali mirch,long,hing)

- Adrakavaleh-(adrak,guda,chaturjata,triphala,trikatu,lavanga,jayaphala,manakka)

- Tintidik panak-(imli,khand,dhaniya,adrak,chaturjata,)

- Adrak panak-(adrak,chaturjata,cheeni)

SWARASA/VISHISTHA YOGA(SOS)

- Adraka svarasa-(adrak svarasa with lavana)

- Dadima yoga-(anardana,madhu,kala namak,ka kaval dharana)

- Matulunga kesar yoga-(kali mirch,saindhavcurna kagaji nimbu pe lagakar chate)

SINGLE HERBS

1. Maricha – Pepper – Piper nigrum

2. Jatiphala – Nutmeg – Myristicafragrans

3. Draksha – Raisin – Vitisvinifera

4. Vrikshamla – Garcinia indica

5. Chincha – Tamarind – Tamarindusindica

6. Pippali – Long pepper – Piper longum

7. Shunti – Zinger – Zingiberofficinale

8. Matulunga – Citrus medica

9. Amalaki – Emblicaofficinalis

10. Talisa – Abieswebbiana

11. Vacha – Acoruscalamus

12. Saindhavalavana – Rock salt etc.