1

NIDANA

Pitta gets aggravated by the excessive intake of

- Ushna (hot),

- Amla (sour),

- Lavana (saline)

- Ksara (alkaline) and Katu (pungent) food,

- intake of meals while suffering from indigestion and exposure to scorching sun, heat of fire, exhaustion, anger and irregular dieting. This aggravated Pitta approaches the site of Agni in the Amashaya (stomach including small intestine), follows the path of Rasa which is the first product of food after transformation, obstructs the channel of circulation of Rasa and sweet, impairs Agni due to its liquidity, extradites Agni from the site of digestion, inflicts pressure and spreads all over the body, thus causing Jvara (fever). 

2

SYMPTOMS

- Simultaneous manifestation or aggravation of fever in process of digestion, during the mid-day, mid-night and in the autumn

- kaṭukāsyatā – Pungent taste in the mouth

- Inflammation of nose, mouth, throat, lips and Palate

- tṛṣṇā – Thirst

- Mada – intoxication

- Bhrama -giddiness and

- Murccha – fainting

- pittacchardanam – Bilious vomiting

- atīsāraḥ – diarrhea

- annadveṣaḥ – aversion for food

- khedaḥ – Lassitude

- Pralap – delirium

- Appearance of rashes urticaria in the body

- Greenish or yellowish color of nails, eyes, face, urine, stool and skin

- Hyper pyrexia

- atimātraṃ dāhaḥ – Excessive burning sensation

- śītābhiprāyatā – Liking for cold things

- Aggravation of the condition by the administration of such things as are described to be its etiological factors and

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

3

Management of Pitta JWARA- 

1. There is no rise of temperature without the vrddi of pitta dosa, hence all pitta shamana measures should be initiated.

2. All the measures described to bring down the temperature should be followed.

3. The patient should be given perfect rest in bed.

4. Langhana (Fasting) for 5ma pachana should be prescribed

5. Shadanga Piniya should be given as drink.

6. Kashaya i.e. decoction of pitta Papara (Fumeria perviflora) is very effective to bring down temperature of Pitta Jvara. If Chandana, Sugandhavéla or Dhényaka (Corrinder) is added to the decoction, it acts rapidly.

7. Tiktédi Kvatha, consisting of Katuki (Picrorrhiza kurroa), mustaka (Cyperus rotundus), Indrayava (Kurchi seeds), Patha, Kéyaphala and Sugandhabéla (Valeriana wallichii) is also very good pachana in pitta jvara. It should be given in the dose of 30 ml thrice a day.

8. Rasa aushadhis indicated in pitta jvara are ’Jvara Kesari' in the dosage of 125 mg to 250 mg with anupa‘ma of coconut water or plain water.

9. Mrityunjayarasa, is also highly effective in the dose of 125 mg to 250 mg thrice a day with anupz‘ma of ginger juice or honey.

10. Diet (Pathya)Light and easily digestible items, containing madht'ira and Tikta rasa’ts should be given. Fruit juice like orange is very soothing in pitta jvara. 

4

CHIKITSA- 

1. Langhana

2. Virechana

3. Basti

4. Sheet virya aushadh & katu, tikta rasa pradhan aushadhi sevana

5. Tikta dravyo se siddha ghrita pana

6. Sheet virya dravyo se siddha ghrita se abhyanga (daha sthathi) 

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   

1. Langhan nishedha

2. basti    

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)