TYPES(8)-

1. Madhaja daha(alcoholic peripheral neuritis)

2. Raktaja daha(burning syndrom of hyperpyrexia,hypertensionor menstrual disorders)

3. Pattik daha(burning syndrom of pyrexia)

4. Trishna nirodhaja daha(dehydration)

5. Rakt purna kostaj daha(peripheral neuropathy caused by internal haemorrhage/local blood congestion)

6. Dhatu kshyaja daha(deficiency syndrom)

7. Kshataja daha(peripheral neuropathy of anaemia/haemorrhage T.B)

8. Marmabhighataja daha(burning syndrom of traumatic origin & shock)

1

INTRODUCTION

Daha (burning) is a common feature in people with Pitta body type and summer seasons, it may be found wherever such a condition is manifested due to the aggravation of Pitta. Careful management of burning sensation in its early stage helps to prevent the major Pitta disorders like Visarpa (herpes), Raktapitta (bleeding disorders), Atyartava (menorrhagia), Raktatisara (bloody diarrhoea) etc.

ORIGIN OF BURNING SENSATION

Regular intake of causative factors like suppression of thirst, spicy food, alcohol etc lead to collective aggravation of Pitta Dosha in Stomach and then in different body parts. This causes warming / hotness in the body and in turn both internal and external burning is complained by the patient. One of the qualities of Pitta is hotness. So when Pitta is increased, hotness is exhibited more in the body. 

2

LAKSHANA

CARDINAL FEATURES OF BURNING SENSATION

1. Burning all over the body or some specific parts of the body based upon the gradation and site of aggravation of Pitta

2. Excessive thirst (pathological in nature), which is not satisfied by common drinks

3. Disorientation

4. Fatigue etc. 

3

NIDANA

CAUSES OF BURNING SENSATION IN BODY:

1. Intake of pitta provoking food and drinks

2. Excess intake of alcohol

3. Dry and spicy food

4. Suppression of thirst and hunger

5. Severe emaciating disorders

6. Long lasting illnesses

7. Injury

8. Long term medicinal intake

9. Poisoning

10. Stress

11. In all disorder types wherein Pitta is dominant. For example, in PittajaJwara (fever due to imbalanced Pitta). 

4

SAMPRAPTI

1)nidan sevana-> kapha kshay vata prakopa-> prakupita vata duara sama pitta ka sarira sanchaya-> daha anubhuti(vatik daha)

2)nidana sevana-> pitta vardhak ahara sevana-> pitta prakopa-> pitta ka vayu k sath milkar-> daha anubhuti(pattik daha) 

5

SAMPRAPTI GHATAKA

DOSHA- pitta pradhana vata

DUSHYA- rasa

ADHISTHANA- tvak & snayu

SHROTAS- raktvaha

SVABHAVA- ashukari

SADHYAASADHYATA- sadhya but marmabhighata & bahar se sheeta

andar se daha anubhuti ho to asadhya.

6

TYPES, FEATURES ACCORDING TYPES 

PITTAJA DAHA

All the features are similar to Pittaja Fever; Mouth ulcer, headache, burning sensation in chest, eyes and face. The measures prescribed for Pittaja fever are adopted here.

MADYAJA DAHA

Madya means alcohol. Excessive consumption of alcohol provoke Pitta due to warm and penetrative qualities (Ushna and Teekshnaguna of Madya). As a result, Rasa and Raktadhatus (nutritional juice and blood) dry up. When this enters the related organs like stomach, liver, spleen etc, it causes burning sensation in chest and stomach.

This is also managed similar to PittajaDaha.

RAKTAJA DAHA

Hot –spicy and penetrative food and beverages aggravate RaktaDhatu (blood) and in turn burning and reddish discoloration is caused in the dependent body parts like eyes, tongue, axilla and chest. Severe thirst, coppery complexion, redness of the eyes are the other characteristic features. Metallic smell is felt in the body as well as mouth.

This is managed by cooling therapies.

TRISHNA NIRODHAJA DAHA

(Burning Due To Suppression Of Thirst)

Constant suppression of thirst aggravates Pitta and in turn it dehydrates the tissues.

Thus it causes burning sensation internally and externally, debility, dryness of the throat, palate, lips and tongue, trembling etc.

This is treated by cold infusions and coolant food and drinks.

SHASTRA PRAHARAJA DAHA

(BURNING DUE TO INJURY OR EFFUSION OF BLOOD IN VISCERAL ORGANS)

It produces features described as in the condition of fresh wound.

It is managed by the remedies prescribed under the heading of acute ulcers.

KSHAYAJA DAHA

(BURNING DUE TO EMACIATION)

Emaciation of the tissue brings about severe burning sensation accompanying with dryness, thirst, feeble voice, retarded activities etc.

It is managed by Rakta and Pitta pacifying measures.

KSHATAJA AND MARMA ABHIGHATAJA DAHA

(BURNING DUE TO INJURY TO VITAL AREA)

When a person is inured and vital organs are affected, ingested food gets mixed with blood (in vital organs) or is accompanied by various agonies and hence internal burning is caused. Unconsciousness, severe thirst and fever are the characteristic features of this condition.

Such a condition is managed by all pitta pacifying measures and with pleasant atmosphere which cools both body and mind. 

7

PRICIPAL OF CHIKITSA 

1. Nidana parivarjana,

2. Bahya & abhyantar rupa se sheetal ahar-vihar aushadh & upachar vyavastha.

3. Pittaj jvar & raktpitta ki aushadhi ka prayoga karna

4. Burn jala, chadrama ki sheetal kiran sevan

5. Sheet ghrah nivasa,sheeta jala snana

6. Amlaki, draksha, kamal, nariyal,ikshurasa, kakdi, kushmanda, ati prayoga karna chahiye

8

BEST ‘BURNING SENSATION RELIEVING DECOCTIONS’ FROM SAHASRAYOGAM

1. Brahmi DrakshadiKashayam

Ref – Sahasrayogam, ParishishtaPrakaranam, 6

2. Hriberadi Kashayam

Ref – Sahasrayogam, ParishishtaPrakaranam, 15

3. MudgadiKashayam

Ref – Sahasrayogam, ParishishtaPrakaranam, 35

4. TrayantyadiKashayam

Method to Use – Served fresh admixed with ghee

5. GopanganadiKashayam (PittajwaraharaKashayam)

Ref – Sahasrayogam, Kashaya Prakaranam, 3

Method of Use – This decotion should be served fresh with honey and sugar

6. DrakshadiKashayam (Vata-Pitta JwaraharaKashayam)

Ref – Sahasrayogam, Kashaya Prakaranam, 6

Method to Use – Served fresh with honey, sugar and powder of parched grains

7. SarivadiKashayam (TrishnaharaKashayam)

Ref – Sahasrayogam, Kashaya Prakaranam, 33b 

UNWHOLESOME DIET AND HABITS

1. Madya (alcohol)

2. Hingu (asafoetida)

3. Lashuna (garlic)

4. Katu rasa (pungent substances)

5. Lavana rasa (salts)

6. Krodha (anger)

7. Vyayama (heavy exercise)

8. Viruddhahara (incompatible food stuff)

9. Atapa (exertion in sunshine) etc.

WHOLESOME DIET AND HABITS

1. Puranashali (old rice)

2. Shashtikashali (red rice)

3. Draksha (raisins)

4. Amalaki (amla)

5. Ksheera (cow’s milk)

6. Mudga (green gram)

7. Kadali (banana)

8. Tiktadravya (bitter substance)

9. Sheetadravya (herbs of cold potency)

10. Cold water bath.

11. Intake of Pitta balancing diet  

SINGLE DRUGS USED IN TREATMENT OF BURNING SENSATION:

1. Chandana- Sandalwood- Santalum album

2. Usheera – vittiver – Vittivurzizinoides

3. Shatavari – Asparagus racemosus

4. Karpoora – camphor – Cinnamomumcamphora

5. Amalaki – goose berry (amala)- Emblicaofficinalis

6. Kooshmanda – ash gourd – Benincasahispida

7. Durva – Cynodondactylon

8. Kamala – lotus- Nympheanouchali

9. Draksha – raisins – Vitisvinifera

10. Dhanyaka – Coriander – Coriandrumsativumetc

AYURVEDIC MEDICINES

Medicines used in treating burning sensation:

1. Muktapishti – made from pearl

2. Pravalapishti – made from coral

3. Chandrakala rasa – useful in burning sensation while passing urine, originating in urinary tract.

4. Kamadugha rasa – Useful in treating burning sensation of chest and stomach, associated with gastritis, GERD etc.

5. Usheerasava – wherein Usheera (CusCus grass / Vetiver is the main ingredient.). it is very useful in RaktajaDaha – burning sensation associated with bleeding.

6. Sarivadyasava – Sariva is Indian sarsaparilla. It is useful in burning sensation in stomach and urinary bladder.

7. Chandanasava – useful in burning micturition.

8. Gulkhand – made from rose petals. Useful in relieving burning sensation associated with excessive thirst and gastritis.

9. Shatavarilehya

10. Shatavaryadichoorna

11. Amalakirasayana made from amla.

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

- Chandrakala rasa-(kajjali,abhrak,tamra)

- Sankh bhasma

- Praval pisti

- Praval panchamrit-(prval,mukta,sankha,sukti)

- Dahantak rasa-(parad,gandhak,tamra)

- Sudhakar rasa-(rasasindura,abhrak,svarna,mukta)

- Mukta pisti

VATI-(250-500MG WITH USHNA JALA)

- Mrit Shoolavajrani Vati-(pippali,suddha visha,hingula)

- Dashamula ghana vati-(dashamula)

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

- Chandanadi curna-(chandan,khash,vasa,priyangu)

- Kharjuradi curna-(kharjura,padmakha,khash)

- Usheer curna-(khash)

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

- Chandanasava-(chandan,khas,padmakastha)

- Drakshasava

- Balarista-(bala,punarnava,khash,priyangu,kamalkesae,cheeni)

- Parpatadi kvatha-(parpat,mustak,khash)

GHRITA/TAILA(20-30ML WITH USHNODAKA)

- Shastrodhotra ghrita-(chandan,khash,ghrita)

- Chandanadi ghrita-(chandan,khash,ghrita)

- Chandanadi taila-(chandan,khash,kush,priyangu,lodhra, manjistha)