Dietary Rules and Prohibitions in Different Diseases (Based on Bhaisajya Ratnavali)

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Ayurveda puts a great stress on the diet and diet habit which are called 'Pathya'. It has been mentioned in Ayurveda that if a person suffering from any disease follows strictly the regulation of diet (Pathya); he may not require medicine, but if he does not follow the regulation of diet, medicine may be fruitless. Taking account of these, it is necessary to follow 'Pathya' in health as well as in disease.

Selection of items of food and diet in general is to be made according to Rasu (taste), Guna (properties), Virya (energy), Vipaka (ultimate results), Prabhava (active principles of action), compatibility (samya) and incompatibility (Viruddha) factors. Other important aspects of diet are method of intake of the food, the time of taking the food and its satmya (homologus) quality, etc. For prevention of epidemics (Janapadodhvamasa), stress is also laid on purity of Vayu (atmosphere), on avoiding pollution of water, Desa (habitat) and Kala (season).

As such an authentic work on this subject was indeed a long felt need. It is hoped that the present compilation would help the BAMS students, practitioner, physicians as well as lay readers alike. Introduction

Even if the use of Ayurvedic drugs is restricted to the vaidyas and their followers, the dietary rules and regulations prescribed by Ayurveda has universal acceptance. The system of allopathy generally does not take notice of the meals and regimen followed by the patients. Nonetheless, even allopathic practitioners many a time suggest the Ayurvedic dietary regulations.

Ayurveda puts a great stress on the diet and diet habit which are called 'Pathya'. It has been mentioned in Ayurveda that if a person suffering from any disease follows strictly the regulation of diet (Pathya): he may not require medicine, but if he does not follow the regulation of diet, medicine may be fruitless. Taking account of these, it is necessary to follow 'Pathya' in health as well as in disease.

Selection of items of food and diet in general is to be made according to Rasa (taste), Guna (properties), Virya (energy), Vipaka (ultimate results), Prabhava (active principles of action), compatibility (samya) and incompatibility (Viruddha) factors. Other important aspects of diet are method of intake of the food, the time of taking the food and its satmya (homologous) quality, etc. for prevention of epidemics (Janapadodhvamsa), stress is also laid on purity of Vayu (atmosphere), on avoiding pollution of water, Desa (habitat) and Kala (season).

As such an authentic work on this subject was indeed a long felt need. It is hoped that the present compilation would help the BAMS students, practitioner, physicians as well as lay readers alike.

The computer-assistance tendered by Shekar S. Rao has been very helpful in shaping the work. Support of the Chaukhambha people Sarvashri Rajendra Gupta, Ritesh and Jitesh Gupta is also acknowledged.