1

LAKSHANA

1. Peetanisthivanaakshi – Yellowness of the sputum and eyes

2. Tiktaaasya – Bitterness in the mouth

3. Svaraamayah – impairment of voice

4. Urodhumayanam – A feeling as if smoke is being emitted out of the chest (smoky eructation)

5. Trushna, Daha, Moha, Aruchi, Bhrama – Morbid thirst, burning sensation, unconsciousness, anorexia and giddiness

6. Jyotimshivapashyati – Appearance of star like particles in front of the eyes with coughing continuously and

7. Sleshmanam pitta samsrstanam – The patient spits out phlegm mixed with Pitta 

2

NIDANA

1. Katuushnavidahiamlaksharaatisevanam – Excessive intake of pungent, hot , Vidahi (which causes burning sensation), sour and Alkaline Food

2. Krodha – Anger and

3. Santapaagnisuryajah – Exposure to the heat of the fire and Sun 

3

PURVARUPA

1. Shukapoornagalasyata – Sensation as if the throat and mouth filled with bristles (a feeling of congestion in the throat)

2. Kantekandu – Itching sensation in throat and

3. Bhojyanamavarodha – Obstruction to the movement of food in the gullet. 

4

SAMPRAPTI

1)nidana sevana-> pranavayu shrotas me khavegunya-> sanga(vataprakopa->rasa dusti-> mulabhuta kaphoutpatti)->

kasa-> adra kasa

2) nidana sevana->vataprakopa->rasa dusti-> mulabhuta kaphoutpatti-> kapha stivana

3) nidana sevana-> vata prakopa-> vayumarga dusti-> pranavayu ka udanagata -> pranavaha srtotas me vega purvaka gaman-> visista dhuvani-> suska kasa 

5

SAMPRAPTI GHATAKA

DOSHA-vata-kahpha

DUSHYA-rasa,svara,anna

SHROTAS-rasavaha,pranavaha

ADHISTHAN-ama-pakvasyoth vyadhi,pranavaha, ura & kantha

SVABHAV-ashukari

SADHYA ASADHYATA-navin sadhya,jeera krichsadhya

6

CAUSES OF VARIATION IN PAIN

Specific varieties in the pain and sound associated with different types of Kasa – cold, cough are caused by the specific nature of the obstruction [by Kaphaetc] to the forcefully moving Vayu.  

7

PRICIPAL OF CHIKITSA 

Vamana for Pittaja Kasa:

If PaittikaKasa is associated with the aggravation of Kapha, then the patient is given emetic therapy with medicated ghee or with the decoction of Madana – Randiadumetroum, Kashmarya – Gmelinaarborea and Madhuka – Madhucalongifolia or with the paste of Madhu-Yasti – Glyccrhizaglabra and Madana-Phala – Randiadumetroum mixed with the juice of Vidari – Pureriatuberosa and sugar-cane.

After the aggravated Doshas are eliminated, the patient is treated with cooling therapies, and recipes having sweet ingredients. [83-84]

Virechana

Virechana – Purgation Therapy for Pittaja Kasa

Purgation therapy:

If in PaittikKasa,

The Phlegm is thin then the patient is given Virechana (purgation) therapy with Trivrt – Operculinaturpethum mixed with sweet drugs.

If the phlegm is thick, then Trivrit – Operculinaturpethum mixed with bitter drugs and given for purgation

After the administration of purgation therapy, Peya (thin gruel described above) is given followed by food preparations, medicated ghee and recipes of linctus. 

MANAGEMENT OF THICK AND THIN KAPHA

In the PaittikaKasa, if the phlegm is thick, then the patient is given recipes of Leha (linctus) prepared of bitter drugs along with honey.

If the phlegm is thin, then the patient is given Shali and Shashtika types of rice along with meat soup, etc.  

8

SAMANYA KASA CHIKITSA

Management of kasa in general

To the patient suffering from KshayajaKasa

Dipana (digestive stimulants)

Brmhana (nourishing therapy) and

Srotas- Sodhana (therapies which cleanse the channels of circulation) is given alternatively.

All the therapies that promote strength (balya) are useful in this condition.

KshayajaKasa is caused by Sannipata (simultaneous aggravation of all 3 Doshas). Therefore, therapies which alleviate all the associated Doshas keeping this in view, treatment are administered.

The physician should know that among VatikaKasa, PaittikaKasa, KaphajaKshataja and KshayajaKasa, the succeeding ones are more serious than the preceding. [187- 189]

Different Categories of Therapies:

For the treatment of Kasa the following categories of therapies are described to be administered:

1. Bhojya (food preparation)

2. Pana (drinks)

3. Sarpis (medicated ghee)

4. Leha (recipes of linctus) along with postprandial drinks

5. Ksheera (milk boiled with medicines)

6. Sarpirguda (preparation containing ghee, jaggery, etc) , which are used either in linctus from or in the form of pills and

7. Dhuma (recipes for smoking).  

PRANAYAMA

- Pranayam

DIET AND LIFESTYLE

Pathya(DO):

Shali rice, santhi rice, wheat, java, anup mamsa rasa, purana ghrita, aja milk, bathuya, bringal, parval, choti muli, draksha, ela, go-mutra, lehsuna, warm water, harad, trikatu, madhu.

Divaswapna, swedana,virechana, niyamita bhojana

Apathya(DON’T):

Guru, vistanbhi, vidahi anna sevana, fish, jamikanda, aalu, sarso saag, sheetal jala, sheetal anna,ruksha anna

Basti karma, nasya, raktamokshana, vyayam, daton, vagadharana, dhula,dhuma sevana  

RECIPE FOR PITTAJAKASA 

The paste of Sarkara (Sugar), Nagara – Zingiberofficinale, Udicya, Kantakari – Yellow berried nightshade (whole plant) – Solanumxanthocarpum and Sati – Hedychium spicatum, taken in equal quantities, is squeezed through a cloth. This juice is sizzled with ghee this cures PaittikaKasa.

Ghee is cooked by adding the milk of buffalo, goat, sheep and cow, and the juice of Amalaki (Indian gooseberry fruit – EmblicaofficinalisGaertn), all taken in equal quantities.

Intake of this medicated ghee in appropriate quantity cures PaittikaKasa

Thus, ends the treatment of Pitta-Kasa.  

Leha Yoga – linctus recipe:

The patient suffering from PaittkaKasa is given the following 5 recipes in the form of Leha (Linctus) by adding ghee and honey:

1. Sringataka, seeds of Padma, solid extract (Sara – laxative, promotes movement of liquids in channels) of Nili and Pippali – Long pepper fruit – Piper longum

2. Pippali – Piper longum, Musta – Nut grass (root) – Cyperusrotundus, Yasti-Madhu – Glyhccrhizaglabra, Draksa – Vitisvinfera, Murva – Marsedeniatenacissima and Sunthi – Zingiberofficinale

3. Laja, Amalaki (Indian gooseberry fruit – EmblicaofficinalisGaertn), Draksa – Vitisvinfera , Tvakksiri(Vamsa-Locana), Pippali – Long pepper fruit – Piper longum and Sugar

4. Pippali – Piper longum , Padmaka, Draksa – Vitisvinfera and the juice of fruits of Brhati – Solanumindicum and

5. Kharjura – Dates – Phoenix dactylifera, Pippali – Long pepper fruit – Piper longum, Vamsi (Vamsa-Locana) and Svadamstra. 

SHARKARADI LEHA

If Kasa is caused exclusively by Pitta, then patient is given the linctus of Sarkara, Chandana – Santalum album, Draksa – Vitisvinfera, Honey, Dhatriphala and Utpala – Water Lily.

If there is association of Kapha, then the patient is given this recipe along with Musta – Nut grass (root) – Cyperusrotundus and Maricha – Piper nigrum. If however, it is associated with Vayu, then this recipe is used along with ghee. [90]

50 fruits of Mrdvika, 30 fruits of Pippali – Long pepper fruit – Piper longum and 1 Pala of sugar is added with honey and given to the patient suffering from PaittikaKasa.

The juice of cow- dung mixed with honey can also be given to the patient suffering from PaittikaKasa. While taking this recipe, the patient should drink only milk. [91]

TVAGADI LEHA

The linctus prepared of

Tvak – cinnamon, Ela – cardamom, Shunti – Zingiberofficinale, Pippali – Long pepper fruit – Piper longum, Maricha – Piper nigrum, Mrudvika – raisins, Pippali – Long pepper fruit – Piper longum-Mula, Puskara-Mula – Inularaemosa, Laja, Musta – Nut grass (root) – Cyperusrotundus, Sati – Hedychium spicatum, Rasna – Pluchealanceolata, DhatriPhala – Amalaki (Indian gooseberry fruit – EmblicaofficinalisGaertn)- and Bibhitaka – Terminalia bellerica by adding Sugar, honey and ghee

Indicated in –

Kasa – cough, Hikka – Hiccup,, Kshaya – tuberculosis and Hrudroga – heart diseases [92-93]

PIPPALYADI LEHA

Pippali – Long pepper fruit – Piper longum, Amalaka – Emblicaofficinalis, Draksa – Vitisvinfera, Laksa, Laja and Sitopala (sugar of big Crystals) is cooked by adding milk. After it becomes cool, 1/8th part of honey is added.

Intake of these recipes cures PittajaKasa [if the Phlegm has become thick]

Intake of the juice of Vidari – Pureriatuberosa, Ikshu and Mrnala, milk and sitopala mixed with [an appropriate quantity of] honey, cures PaittikaKasa effectively.

Intake of Shyamaka, Yava (barley) and Kodrava along with the Sweetened soup of the meat of the animals inhabiting Jangala (thinly forested) zone or with the soup of Mudgaetc or with the vegetables having bitter taste is useful [in PaittikaKasa]

ANUPANA – POST-PRANDIAL DRINKS

In the PittajaKasa, water mixed with sugar, grape-juice, sugar cane and milk are useful as Anupana (post Prandial drink).

All things which are sweet in taste and cooling in potency but not Vidhahi (which cause burning sensation in the abdomen) are useful in this condition. [98]

For the PittajKasa, Meat-soup, medicated milk and Vegetable- soup, is prepared by adding Kakoli – Fritillariaroylei, Brhati – Solanumindicum, Meda – Polygonatumcirrhifolium, Mahameda, Vasaka – Adhatodavasica and Nagara – Zingiberofficinale [99]

KSHEERAYOGA, GUDA YOGA

KSHEERAYOGA – MEDICATED MILK

The patient suffering from the PaittikaKasa should take milk boiled by adding decoction of either Saradi- Panca-Mula (trna-Panca –Mula) or the decoction of Pippali – Long pepper fruit – Piper longum and Draksa – Vitisvinfera, after adding honey and sugar. [100]

KSHEERA AND GUDA YOGA – RECIPES OF MEDICATED MILK AND JAGGERY

RECIPES OF MEDICATED MILK AND JAGGERY

Milk boiled with Sthira, Sita – sugar, Prsni-Parni – Urariapicta, Sravani – Mundi, Brhati – Solanumindicum, Kantakari – Yellow berried nightshade (whole plant) – Solanumxanthocarpum, Jivaka – Malaxisacuminata

Rishabaka, Kakoli – Fritillariaroylei, Tamalaki – Phyllanthusniruri, Riddhi

Is useful in the treatment of Kasa, fever, Daha – Burning sensation, Phthisis and Kshaya – depletion of body tissues

The ghee collected from the above mentioned milk is added with milk, sugarcane juice and the paste of 3 Karshas of each of the sweet drugs belonging to Jivaniya group (vide Sutra 4;9), fruits of Abhisukaetc, (Vatama,Aksoda, Mukulaka and Nikocaka-vide Sutra 27; 157) and cooked.

The ghee is then filtered out and made to cool. To this, the powder of Sarkara, Pippali – Long pepper fruit – Piper longum, Tvak-Ksiri, Maricha – Piper nigrum, Srngataka and honey is added.

This paste is added with wheat-flour, and Gudas (large size Pills) is prepared out of it.

Intake of these Gudas along with wholesome food cures

Seminal and menstrual diseases,

Kshaya – depletion of body tissue,

Kasa – emaciation and Phthisis.

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

- Chandramrit rasa-(parad,dandhak,lohbhasma,tankan,triphala,trikatu,chavya)

- Shringrabh rasa-(parad,gandhak,tankan,karpoora,swarna,abhrak,chaturjata)

- Basant tilak rasa-(svarn,abhrak,loha,vanga,parad,mukta ,pravala bhasma)

- Laxmi vilash rasa-(parad,hartal,manashila,vanga,kharpar,tamra,loha,kasa bhasma)

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

- Sutsekhar rasa-(parad,gandhak,tankan,svarn,vish,tamra,sankh)

VATI-(250-500MG WITH USHNA JALA)

- Lavangadi vati-lavanga,maricha,vibhitaki,khadira)

- Marichyadi vati-(maric,pippali,mishri,sunthi)

- Vyoshnadi vati-(trikatu,mishri)

- Bhagottar vatika-(parad,gandhak,pippali,harad,vibhitakai,adusha)

- Eladi vati-(ela,vanga,maricha,pippali)

- Vasadi vati-(vasa,afima,arkamula,karpura)

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

- Sarkara yoga-(mishri,sunthi,netrabala,kachur curna)

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

- Kankasava-(dhattur,dashmula)

- Vasarista-(vasa panchang,trikatu,dhataki)

GHRITA(20-30ML WITH USHNODAKA)

- Kantakari ghrita-(kantakari,guduchi,goghrita)

- Pippaliyadi ghrita-(panchkol,dhaniya,patha,vach,rashna,mulethi,yavkshar