1

NIDANA

Kapha gets aggravated by the excessive intake of

- Snigdha (unctuous)

- Guru (heavy)

- Madhura (sweet)

- Picchila (slimy)

- Shita (cold)

- Amla (sour) and

- Lavana (saline) food

- Diva svapna (sleep during day time)

- Harsha (merriment) and

- Avyayama (lack of physical exercise) This aggravated Kapha enters the Amashaya (stomach in clouding small intestine), gets mixed up with Agni (enzymes responsible for digestion), follows the course of Rasa which is the first product of food after transformation, obstructs the channels of circulation of Rasa and sweet, suppresses the activity of Agni (enzymes responsible for tissue metabolism)

- extradites heat from the site of digestion, inflicts pressure and spreads it all over the body thus causing Jvara (fever). 

2

SYMPTOMS

- Simultaneous manifestation or aggravation of fever in the entire body specifically immediately after- food, during the fore-noon, in the evening and during the spring season.

- Guru gātratvam – Heaviness of the body

- Anannābhilāṣaḥ – loss of appetite

- śleṣma prasekaḥ – salivation

- Mukha mādhuryaṃ – sweet taste in the mouth

- Hṛllāsaḥ – nausea

- Hṛdayopalepaḥ – bradycardia

- Stimitatvaṃ – timidness and

- Chardiḥ – vomiting

- Mṛdvagnitā – Reduced power of digestion

- Nidrādhikyaṃ – excessive sleep

- Stambhaḥ – stiffness

- Tandra – drowsiness

- Kāsaḥ – cough

- Svasah – dysponea and

- Pratishyaya – coryza

- Shaitya – Feeling of cold

- White color of nails, eyes, face, urine, stool and skin

- Frequent appearance of large number of cold pimples in the body.

- uṣṇābhiprāyatā – Liking for hot things

- Aggravation of the condition by the administration of such thing as are described to be etiolocal factors and

- Alleviation of the condition by the administration of such things as having qualities opposite to its etiological factors 

3

Management of KAPHAJA JWARA- 

1. Pippali churnaa (Powder of long pepper) with honey should be given firstly for Ema pachana in Kapha jvara.

2. Chéturbhadri kvétha (decoction) is very efficacious. It consists of Kayaphala (Myrica Nagi), Pushkarmflla, Kakarisringi, and pippali in equal parts. Dosage20 to 30 m1 thrice a day.

3. Other Kvathas indicated are Vésédi kvéitha, Marichadi kvatta.

4. Kapha Ketu RasaIt is indicated specifically in Kapha jvara assosiated with Késa (cough) Pratisyéya (cold) etc. It is antipyretic. Dosage is 60 to 120 mg with adraka svarasa (green ginger juice)

5. Tribhuvana Kirtirasa1 pill (125 to 250 mg) with honey or Tulasi svarasa thrice a day.

6. Patient suffering from Kapha jvara, generally can tolerate laughana (Fasting) for longer time, hence fasting can be prescribed till he does not feel weak.

7. Diet (pathya) items prepared with Katu (pungent), Tikta (bitter) and Kashéya (Astringent) rasa dravya, which are easily digested should be offered.

4

CHIKITSA- 

1. LANGHANA

2. SVEDANA

3. VAMANA

4. VIRECHANA

5. NIRUHA BASTI 

PATHYA-

- Purana Sali, Mudga, Masoor, Parval, Karela, Sahijan, Choulai, Gaduchi, Jeevanti, Makoya, Manukka, Anar, Laghu Ahar, Yavagu, Peya, Vilepi, Yava, Lajamanda, Daliya

APATHYA-

- Guru, vidahi, vistambhi, dushita jala sevana, ankurita anna, tilkuta, sweet, chole, lassi, chana dal

- Vegadharana, vyayama, divasvapna, sanana, adhyasana

NISHEDHJA-

- Nava jvar me divasvapna, snana, abhyanga, maithuna, krodha, dhimi hava   

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

- Tribhuvan kirti rasa-(hingula,vatsanabh,trikatu,tankan)

- Hinguleshver rasa-(vatsanabh,pippali,hungula)

- Swarnbasant malti rasa-(swarna,muktapisti,hingula,maricha)

- Kasturi bhairav rasa-(javitri,jayphala,marich,pippali,kasturi)

- Mritunjaya rasa-(vatsanabh,hingula,gandhak,tankan,pippali,marich)

- Jwar keshri rasa-(parad,gandhak,triphala,trikatu,vatsanabh,jayphaala)

- Jwar sanhar rasa-(rasasindura,trikatu,kuth,mustak,tankan,katuki)

- Godanti bhasma-(godanti)

- Shringa bhasma-(mrigshringa)

- Jaharmora pisti-(jaharmohra)

- Laxmivilas rasa-(swarn,rajat,abhrak,tamra,nagabhasma)

- Praval pisti

- Kaphaketu rasa-(vatsanabh,tankan,sankh,pippali)

VATI-(250-500MG WITH USHNA JALA)

- Sanjeevani vati-(vidang,nagar,pippali,abhaya,vibhitaki,vacha,guduchi,bhallataka,visha)

- Shoubhagya vati-(rasasindura,dvikshar,trilavan,loha,trikatu,triphala)

- Sansamani vati-(guduchi)

- Vishatindukadi vati-(kuchala,mustak,parpat,triphala)

- Jayavati-(suddha visha,trikatu,motha,haridra,nimbapatra,bidanga)

- Amrita satva-(guduchi)

- Karanjadi vati-(karanj beej,parpat,atish,guduchi,patol,kutki)

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

- Sudarshan curna-(triphala,trimada,atish,chirayata)

- Panchkol curna-(pippali,pippalimula,chavya,chitrak,sunthi)

- Sitophaladi curna-(dalchini,ela,pippali,vanshlochan,mishri)

- Talisadi curna-(talisa,marich,sunthi,pippali,vanshlochan,mishri)

- Lavangadi curna-(lavanga,sheetal chini,khas,sveta chandana,tagar,bhringraja,motha)

- Drakshadi curna-(draksha,harad,mustak,kutki,amaltas,parpat)

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

- Kiratiktadi kvatha-9chiryata,motha,minbachal,guduchi,kantkari)

- Dasamula kvatha-(brihat & laghu panchmula)

- Brihat panchmuadi kvatha-(bilva,agnimatha,shayonak)

- Bhunimbadi kvatha-(chirayata,motha,guduchi,brihati,kantakari,pushkar mula)

- Satpuspadi kvatha-(sounf,sunth,vacha,kuth,khas,mustak)

GHRITA(20-30ML WITH USHNODAKA)

- Panchtikta ghrita-(patol,saptaparna,nimba,vasa,guduchi)

- Amritadhya ghrita-9guduchi,mulethi,draksha)

- Shatpalak ghrita-(pippali,pippali mula, chavya,chitrak,sunthi,saindhav)

- Chandanadi ghrita-(svetachandan,vasa,karanj)

AVLEHA-(20-30 GM WITH DUGDHA)

- Drakshavaleha-(draksha,madhur varga aushadhiya)

- Chyavanprash-(amla,trikatu,jeevaniyagana)