INFLUENCE OF AHARA IN THE TREATMENT OF PRAMEHA &

KUSHTA.
AKSHAYA.G(1) ; DR.KURISIL MUTHU(2)
(1) AUTHOR;INTERNEE(UG SCHOLAR),SJSAC&H,POONAMALLEE,TAMILNADU,INDIA
(2) GUIDE; ASSISTANT PROFESSOR,SJSAC&H,POONAMALLEE,TAMILNADU,INDIA.

ABSTRACT:
Ahara is one among the three subpillars supporting life i.e., Trayopastambha . Acharya
KASHYAPA has told that “health of a person is dependent on the food”i.e., आरोग्यंभोजनाधीनम्
& is considered as MAHABHESHAJAM . If ahara is taken in properly following all the vidhi &
taking wholesome food even a patient becomes healthy. But if ahara is not taken properly even if
medicines are taken the disease will never get cured. Because of improper food habits several
diseases manifest & amongst them prameham & kushtam are very commonly seen in the present
era. Along with improper lifestyles these are manifesting very commonly in people.both
prameham & kushtam can be explained as life style disorders & classified under
SANTARPOTTHA VIKARAS. Nowadays people fail to follow proper food intake leading to develop
these two diseases easily.
KEYWORDS : Ahara , mahabhesajam , prameham, kushtam, santarpanottha vikaras.

AIMS :
To explain the importance of ahara & its influence in health & disease.
To highlight the influence of ahara in prameha & kushta chikitsa with some examples.

INTRODUCTION :
आह्रीयते शरीरस्य पोषणार्थमहर्नथ शम् \

अन्नपानार्ि रूपेषु स आहार प्रकीर्तथत: \\ [1]

Ahara is that is for the body nourishment in the form solids or liquids. Ahara are of several types
giving different tastes & various properties. There are several classifications of aharas in the
form of vargas explained in Nighantus like Bhavaprakasha , Dhanwantari Nighantu , etc. & is
divided mainly as Anna dravya & drava dravya. In anna dravya comes the Shooka dhanyas,
simbi dhanyas , kudhanyas , mamsa varga, Phala varga , Shaka varga , etc. & in drava dravya
comes the jala varga taila varga dadhi varga ksheera varga, etc. And each dravya in the varga are
given their properties their actions in the body are explained in several classics. “The concept of
balanced diet is mentioned in charaka Samhita as dravyas that are Sadapathya like shastika
shaali, mudga , saindhava lavana , amalaka, yava, antariksha jala milk, ghrita , jangala mamsa,
madhu. And amount of each of these to be taken is available in kautilya arthasastram.By this
one can understand the need to take proper food for health maintenance.” [2]
IMPORTANCE OF AHARA IN HEALTH & DISEASE :
The importance has been explained by several acharyas. Acharya KASHYAPA has explained
that “ no medicine is equivalent to food & it is possible to make a person disease free with proper
diet”.[3]. Acharya charaka says that “ body as well as diseases are formed by food , wholesome
& unwholesome foods are responsible for happiness & misery respectively. ” [4].
Proper or wholesomeness can be explained as PATHYA that do not affect the body
channels(patha) & is very pleasant to mind . Acharya lolimbaraja has explained this as “ if prson
follows dietary rules for particular disease given there is very little role for drug treatment but if
exposed to improper food habits then even there is no value for aushadha .”[5]
The proper time to take food has been highlighted by susruta as one should take food only twice
a day i.e., dwikaala bhojana & if person has his senses clear, bowels cleared, having hunger ,
light body, normal vayu, then only the person can take his food . By following the ahara vidhi
mentioned & taking proper wholesome diet in proper quantity no disease will occur easily.
Every ahara dravya is pathya to the health of a person provided if taken in proper amount
(matravadashneeyat) & in proper form that is wholesome to the body & mind.
“Most of the incurable diseases are produced due to improper food. So intelligent & self
controlled man should consume hita ahara in proper matra at the right time to prevent
diseases.”[6].
Acharya sharangadhara has explained diet restrictions during yamadamstrakala as “ the last 8
days of Kartika month & first 8 days of maargashirsha month is known as yamadamshtra kaala
& if person take less amount of food in this time only he will happily as the pitta will be in the
prakopavastha & will be disturbed & if food is taken in excess it will lead to manifestation of
diseases easily.[7]
PRAMEHAM & KUSHTAM:
Both are said to be diseases that are due to over nourishment that is santarpanottha vikaras & are
very difficult to cure & due to their chronicity they are enlisted under “ASHTA MAHAGADAS”
by our acharyas.
PRAMEHAM :
It is a disease of medovaha srotas . “Mythologically the adhya devata lord ganesha suffered from
this disease because of his eating & working habits. He used to take modakas(sweets) & work
more in sitting position(sukhasana) & his body become obese for which he was adviced to take
kapittha & shiva gutika by his father lord shiva.”[8]. There is one more term called madhumeha
that is explained under vataja prameha & can be considered as diabetes mellitus. All have
enumerated 20 types of prameha based on the doshas where the 10 kaphaja mehas are sadhya 6
pittaja pramehas are krichrasadhya 4 vataja pramehas are asadhya but madhumeha is manageable
nowadays due to improvement in the field.
The nidanas for prameha especially the aharaja nidana becomes nimitta karana as excessive
intake of food rich in carbs like dadhi, jaggery products , milk & milk products mamsa rasa of
animals belonging to gramya udaka and anupa desha, navanna & nava madya[9] i.e.,
apathyanimittaja.
By this nidana along with viharaja nidana there occurs kapha prakopa & certain dushyas that
depend on it are rasa , mamsa , medas , shukra , laseeka , vasa & ojus & amongst them medas
having capacity to bind all these factors does that & becomes a huge complex & guru & due to
that it travels down & reach basti pradesha. Since basti’s function is to excrete urine the dushta
kapha & other dushyas come through the urine making the urine increased in volume & in
frequency causing PRAMEHAM hence that name.[10]. Rogamarga is abhyantara & vyadhi is
yapya & chirakari. The poorvaroopas are tangling of hairs , sweet taste in mouth , numbness in
palms & soles ,,shosha of mukha , kantha , talu , atitrishna , lassitude , waste accumulation in
palate, throat teeth , tongue, atiswedanam, shithilata of the shareera & if there is slight rise in the
volume of urine along with these poorvaroopa then it is said to be roopas of prameha &
depending on doshas lakshanas are manifested accordingly.
So the treatment principle should be:
Based on morphology 2 types are explained: sthoola pramehi & krisha pramehi. For krisha
pramehi brimhana chikitsa & for sthoola pramehi langhana chikitsa to be done. Rather than the
samshodhana chikitsa that is there role of pathya ahara to be followed plays a significant role for
better action in managing prameham
AHARAJA PATHYA FOR PRAMEHA:
In all the classical texts ahara dravyas to be taken is explained as pathya at the end of the chapter
& from that the ahara dravyas are listed below:

Dhanyavarga Yava, kangu,shyamaka,kodrava,purana

Since all the dravyas are almost similar in action some dravyas are explained regarding their role
in prameha chikitsa.

1. Yava :
Botanical name : Hordeolum vulgare Linn
 Family : Poaceae.
Synonyms : medhya , dhanyaraja, teekshna.
It comes under shaali dhanya varga (bhavaprakasha)
Rasapanchaka :
Rasa : kashaya , madhura
Guna : rooksha, laghu
Veerya : sheeta
Vipaka : katu.
Karma: kaphapittahara , sheetala , lekhana , agnivardhaka medha vardhaka, increases
amount of faeces & flatus, varnya , sthairya kara.
There are three types of yava: yava; atiyava; tokya amongst them yava is the best and purana
yava is always pathya for all. Due to its lekhana agnivardhaka properties it is very good for
prameha as they are reducing the dushyas due to their gunas. YAVANNA is best pathya in
prameha.several yava preparations are available in classics.
Modern researches are supporting this point : a recent study from lund university in Sweden
shows that barley can rapidly improve people’s health by reducing the blood glucose levels &
risk for diabetes. It is found out that the participants metabolism improved upto 14 hours with
addition to decrease in blood sugar & insulin levels, increase in insulin sensitivity & improved
appetite control.the dietary fibres from barley kernel generate increase of gut bacteria Prevotella
copri that have direct regulatory effect on blood sugar levels.[11].
2. Kulattha :
It comes under shami or simbi dhanya varga.
Botanical name : Dolichos biflorus Linn
Family : Fabaceae.
Rasa panchaka :
Rasa : kashaya
Virya : ushna
Vipaka : katu
Guna: laghu, rooksha , teekshna
Karma: vidahi, kaphavatahara cures swasa , kasa, hikka, ashmari, peenasa, sara in nature
medohara krimihara.
Kulattha is of two types wild & local variety.
Modern researches on kulattha have been done & Indian institute of chemical technology
have found that raw horsegram seeds have antihyperglycaemic properties & properties
reducing insulin resistance. The study found that raw seeds are rich in polyphenols,
flavonoids & proteins that are major antioxidants & they help in controlling oxidative
stressby scavenging free radicals. They have ability to reduce PPBS levels by slowing
 down the carbohydrate digestion & reduce insulin resistance by inhibiting protein-
tyrosine phosphatase 1 beta enzyme.
By this it is said that kulattha is best pathya for prameham.
3. Jambu :
It comes under phala varga.
Botanical name : Syzygium cumini
Family : myrtaceae
It is of three types raja jambu , kaka jambu , jala jambu.
Rasa panchaka :
Rasa : madhura , amla , kashaya(anurasa)
Guna : laghu , rooksha
Virya : sheeta
Vipaka : katu
Karma : kaphapitta hara, mootra sangrahaneeya krimihara.
JAMBU BEEJA MAINLY USED IN PRAMEHA NOWADAYS. Jambu beeja can be
used in dose of 1 – 2 grams thrice daily & for increasing its prameha hara guna can be
given along with methi churna , amalaka churna , bilva patra choorna each 100 grams,
(nimba patra choorna,trikatu choorna , haridra choorna , kiratatikta choorna , meshasringi
choorna each 50grams ) taken thrice daily 30 minutes before food improves insulin
sensitivity & boosts the insulin secretion.
4. Amalaki :
Explained under haritakyadi varga
Emblica officinalis ; euphorbiaceae family.
Rasa : lavana varjita sadrasa
Guna : laghu,rooksha
Veerya : sheeta
Vipaka : madhura.
Karma : tridoshahara , rasayana , raktapittahara,pramehaghna.
Mainly given in prameha daha mootrakrichra netra rogas.
This is said to be sada pathya that is to be taken daily in our diet by our acharyas.
Researches say that amalaka helps insulin resistance & balance high blood sugar levels&
eliminates toxins from body& heals cellular metabolismthat is great for diabetes.
Presence of chromium in amalaka have positive effects on pancreashelping in regulating
blood glucose levels.
5. Haridra :
Explained under hareetakyadi varga.; 5 types in bhava prakasha
Curcuma longa ; Zingiberaceae.
Rasa : tikta ,katu
Guna : laghu , rooksha
Veerya : ushna
Vipaka : katu
Karma : kaphavata hara,pramehaghna , kushtaghna,varnya,twakdoshahara, useful in
shopha , pandu, vranaapaha, raktavikaras. Research on curcumin present in haridra
reveals that it could improve the type2 diabetes state through suppression of
hyperglycemia induced inflammatory state & stimulating insulin secretion from
pancreatic tissues. It also improves pancreatic cell function.

KUSHTAM:
It is a disease of raktavaha srotas . It is explained under ashtamahagadas due to its
chronicity & difficult to cure & can be managed by following proper pathya along with
medicines. The term kushta is characterized by discolouration,loss of touch
sensation,appearance of rashes,excessive or no perspiration,etc. Chronicity of this disease
leads to development of deformity making the body ugly. In the nidana of kushtam first
explained are the aharaja nidanas especially viruddhahara(anna & pana),drava , snigdha ,
guru ahara,intake of masha , moolaka , pishtanna, tila , ksheera, gudavikrutis,
navanna,dadhi,matsya,etc and viharas that lead to development of kushta.
Due to the nidana there occurs tridosha vitiation(first pitta & kapha aggravate followed
by vata prakopa) invades twak , rakta , mamsa , laseeka dhatus& these altogether forms a
compound that is “saptako dravya sangraha”.this occurs in koshta & is brought out to
shaakha by the influence of vata causing poorvaroopas like skin will be too slimy or too
hard, atisweda or asweda vivarnata of twak, daha, kandu, toda, kota utpatti romaharsha
karshnya & if these poorvaroopas manifest more along with doshaja symptoms kushta
lakshanas are seen. There are 18 types of kushta based upon dosha predominance & in
them 7 are mahakushtas & 11 are kshudra kushtas.
AHARAJA PATHYA FOR KUSHTAM:
Acharyas have given the diet to be followed in kushtam as kushta pathyas & they are
listed below:
Shooka dhanya : godhuma, yava , purana shaali,etc.
Shimbi dhanya : mudga , masura, adhaki,etc.
Shaaka varga : patola, karavellaka, chakramarda leaves,tiktashaaka.
Phala varga : tala phala dadima,karkati,cucumber.
Purana ghrita,haridra,rasona,jangala mamsachitraka , triphala, karanja ,
koshataki,kakamachi tilataila , sarshapa taila , nimba taila , inguda taila ,etc.
Since all these ahara pathyas are very useful in kushta let us see some dravyas role in
kushta chikitsa.

1. Lashuna :
Explained under haritakyadi varga in bhavaprakasha.
Allium sativum ; Liliaceae family.
It is also called as ugragandha,rasona,mahoushadha,etc.
Rasa is amla varjita sadrasa that is why rasona.
Guru , snigdha gunas; ushna veerya ; katu vipaka.
 It is brhmana,vrishya,sarana,pachana,kantya,heals fractures,rasayana varnya hence
useful in kushta and is having indicated in kushta roga specially.
Because of its anti-inflammatory property it is very much useful in managing skin
diseases.

2. Mudga :
Comes under shimbi dhanya varga.
Vigna radiata ; Fabaceae family.
Several types of mudga are available like black,green,yellow,white & red amongst
which green colour is the best always.
Rasa is madhura , laghu , rooksha , vishada guna sheeta veerya katu vipaka that is
kapha pitta hara and is chakshushya grahi jwaraghna and is said to be the best pathya
in kushta in the form of yushas and best form is mudgamalaka prayoga having great
role in managing kushta as pathya.

3. Patola :
Comes under phala shaaka varga having synonyms like tikta , kushtaha , kulaka, etc.
Trichosanthes dioica Roxb ; Cucurbitaceae family.
Rasa : katu , tikta
Guna : laghu rooksha
Virya : ushna
Vipaka : katu
Karma: kaphapittahara ,varnya , won’t increase vata & pitta but balances kapha ,
vrishya, rochana, deepana indicated in kushta , kandu , jwara , daha , kasa ,
raktashodhaka.
Patola is considered as the best shaaka that can be taken as pathya & in kushta it helps
in managing without causing further aggravation.

4. Masura :
Comes under simbi dhanya varga
Lens culinaris Medic ; Fabaceae.
Also called as mangalyaka ; masoorika.
Rasa : madhura , kashaya ; laghu , rooksha guna ; sheeta veerya ; madhura vipaka.
It is balya , kaphapittashamaka,varnya. And it is taken in the form of yusha for better
results. Because of its pitta shamaka property it is very much good for kushta as
pathya.
5. Tila taila :
It is best among all the tailas & it is guru , sthairya balakara varnya vrishya vikashi
sookshma in guna and have ushna veerya it is vatakapha hara & since it is vikashi it
reaches the target tissues easily so taken in the form of bahya abhyanga & internally
as pana food items prepared by adding it as Sneha dravyas. Because of its sookshma
guna ushna veerya and so it is helpful in kushtam as pathyam.
DISCUSSION :
The pathyas mentioned in both vyadhis are helpful in the fast & better action of
aushadhas given in each disease. If this pathya is followed the vyadhis come to the
control very easily & patients standard of life improves naturally.
People should be explained these pathyas while treating them by giving aushadhas for
faster action of medicines in the body.

CONCLUSION:
Thus it is the need for the physicians to create awareness regarding the ahara’s
importance that is forgotten