1

NIDANA

This type of indigestion is caused due to the predominance of morbid Pitta in the stomach

Below mentioned are the symptoms of Vidagdha Ajeerna –

Bhrama – Giddiness

Trushna – Thirst

Murcha – Fainting or loss of consciousness

Vividha Pittaja Rujaaha – Various types of pain caused due to vitiation of Pitta (inflammatory pains)

Sveda – Excessive sweating

Dha – Burning sensation

Dhuma-Amla-Udgara – Sour belching with a feeling of smoke being eliminated through the mouth 

2

LAKSHANA

this type of indigestion is due to vitiated Pitta and has thirst, fainting, dizziness, giddiness, sour belching and burning sensation as its symptoms. 26

For Ama ajirna, Langhana – fasting should be done;|

For Vishtabdha Ajirna, Swedana (sudation therapy) should be done;

For Vidagdha ajirna, Vamana (emesis therapy) should be done, or any therapy appropriate to the stage of the disease can be done. 

3

DIET REGIMEN 

AHARA VIDHI – REGIMEN OF DIET –

Kale Satmyam – Food should be consumed at the proper time,

Shuchi Hitam – it should be accustomed, clean, suited to health,

Snigdha, Ushna, Laghu – unctuous, hot and easily digestible;

Tanmanaa – consuming food with due attention

Shadrasa, Madhurapraayam – should contain all the six tastes with predominance of sweet taste,

Na Atidruta, Vilambitam – partaken neither very quickly nor very slowly;

Snataha – after taking bath,

Kshut vaan – after having good hunger,

Viviktastha -sitting in solitude,

Dhauta Pada kara aananaha – after washing the feet, hands and face,

Tarpayitva pitrun, Devan, Atitheen, Balakaan, Guroon – after satisfying the Pitrus (manes), gods, guests, children and Guru.

After satisfying even the dependents maintained in the house (such as servants, horses and other animals for receiving service, parrots and other pets etc.), after carefully considering one’s own constitution, likes and dislikes,

without scolding / abusing the food, without too much of talk;

should partake more of liquid food, that which is liked,

in the company of the liked persons, and served by those who are clean and faithful to him. 35 – 38

Food which is contaminated with grass, hairs etc; re-heated, which consists more of vegetables and undesirable grains, which is very hot and very salty should be rejected. 39

FOOD THAT SHOULD NOT BE CONSUMED HABITUALLY

Kilata (dairy product – sweet in taste),

Dadhi – Curds,

Kuchika (solid part of curds),

Kshara (alkalies),

Sukta (fermented gruel),

Ama Mulaka – Uncooked radish,

Meat of animals which are emaciated,

Dry meat,

Meat of the boar, sheep, cow, fish and buffalo,

Masha (black gram), Nishpava; Saluka, Bisa, Pista (powdery, starchy),

germinated grains, dried vegetables, Yavaka (small barley),

Phanita (half cooked molasses) – those should not be consumed habitually. 40 – 41.

FOODS TO BE CONSUMED HABITUALLY

Pathya – food that can be consumed habitually (on daily basis, for a long time) –

Shali (rice),

Godhuma (wheat),

Yava – Barley – Hordeum vulgare,

Shashtika (rice maturing in sixty days),

Jangala (meat of animals of desert like lands),

Sunisannaka, Jivanti – Leptadenia reticulata,

Balamulaka (young radish),

Pathya (Haritaki)

Amalaka (Amla – Indian gooseberry),

Mridwika – dry grapes,

Patola – Pointed gourd

Mudga – green gram,

Sarkara (sugar),

Ghrita (ghee),

Divyodaka (rain water or pure water),

Ksheera (milk),

Kshoudra (honey),

Dadima – Pomegranate – Punica granatum

and Saindhava – Rock Salt (salt) can be consumed habitually. 42 – 43.

Triphala along with honey and ghee should be consumed at nights daily for strengthening of eye sight.

Any other things which is good for promoting/maintaining health and dispelling diseases can also be consumed habitually. 43½.

FOOD TO BE CONSUMED AT THE BEGINNING OF MEAL

Foods which are not easily digestible, which are unctuous – fatty, sweet, slow and hard such as Bisa, Ikshu (sugarcane), Mocha, Coca, Amra (mango), Modaka (sweet meat ball), Utkarika (sweet dish) etc., should be consumed at the commencement of the meal; foods of opposite qualities, at the end of the meal and those which are predominantly sour and salty in the middle of the meal. 45 – 45½.

Two parts of the stomach (half of its capacity) should be filled with solid foods, one part by liquids and the remaining one part should be kept vacant for accommodating air etc. 46

AHARA KALA – PROPER TIME OF MEALS

The ideal time for taking meals is after the elimination of faeces and urine, when the mind is clear (devoid of emotions), when the Doshas are moving in their natural paths (functioning normally), when belching is pure without and foul smell or taste, when hunger is well manifested, when the flatus is moving downward easily, when the digestive activity is keen, when the sense organs are clearly functioning, when the body is light. Food should be consumed observing the rules and procedures of taking food. That is the ideal time. 54 – 55.

Pathya(DO):

Laghu ahar,katu,tikta dravya sevana,munga,oil rice, yush,, lajamanda, bathua, kacchi muli, parval,amla,adrak,ajvain,kali marich, maithi, dhaniya, jeera, hot water,sura, ghee, nimbu

Vyayam,ratri jagaran,vaman,svedana

Apathya(DON’T):

Matar,seb,mamsa,atijala pana,guru,vidhai,aalu,jamun,

Tikshna virechana,vega dharana,adhyasana,samsana,raktmokshana

Asana:

Bhojana paschat vajrasana(10minute)   

VATI-(250-500MG WITH USHNA JALA)

- Sanjeevani Vati-(Vidang,Nagar,Krishna,Pathya, Amla,Bhibhitaki, Guduchi,Bhallataka, Vatsanabh)

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

- Arka vati-(kala namak,nausadar,kali mirch, arka puspa lavanga)

- Rason vati-(lehson,jeera,saindhav,hing,trikatu,gandhak)

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

- Shivakshar curna-(trikatu,ajmoda,saindhav,jeerak,dviharad,sajjikshar)

- Hinguduirutaradi curna-(hing,ajmoda,saidhav)

- Avipattikar curna-(triphala,trikatu,vidanga,mustak,nisoth,lavang,mishri)