Disease: Ajirna (indigestion)
The word ‘Ajirna’ in its of itself signifies the state of incomplete process of digestion of ingested food. The main reason for indigestion is agnimandya (weakened digestive fire).
Incomplete metabolism due to weakened digestive fire leads to unprocessed state of food causing ajirna.
“Najirayet sukhenannam vikaran kuruteapi cha| tadajirnamiti prahustanmula vividha ruja|”
The above said verse explains that this ajirna due to agnimandya is the root cause of many diseases.
Types of Ajirna :
According to predominance of vitiated doshas Ajirna is classified in three types;
- Amajirna – vitiated kapha dosha .
- Vidagdhajirna – vitiated pitta dosha .
- Vishtabdhajirna – vitiated vata dosha .
First line of treatment = langhana (fasting or lightening of intake)
Hot water with shunti, langhan – small amounts of water
Takra w/shunti (for hemorroid, manda agni, too)
Quart decoction: equal parts shunti and coriander (dhanyaka)
Becomes packaka for digestion
Hotter combo w/more ushna (for someone with less pitta):
sandhava (salt), hing, trikatu (equal parts) hot water pippali
If more of a chronic agni mandya/ajeerna thing: shunti and hot water
Vata ajirna: Hing. good for ajeerna w/more gas and bloating (make a paste with hing+hot water on the belly button area; good for kids) or pinch of hing, swallow with hot water. removes pain, gas. Can also mix hing + ajwain.
Vata ajirna: Ajwain + shunti + pinch of black salt: good for ajeerna, gas, pain
Vata ajirna: Hot infusion of mint leaves (mint leaves are not cooling, they are ushna)
Adrak and sandova (not good for hot weather, sandova more laxative than shunti)
Lemon (nimbuka) or lime juice in hot water with a little salt once better, brings appétit back
2-3 cloves of garlic slightly sautéed in a tiny amount of oil before meals
Soaked garlic in sour takra, will remove some of its heating qualities
Cumin or powder with lemon juice (good for nausea)
Shunti water, adrak, sandova before meals
Roasted lemon with a little salt (small slice)
Hing vashtaka churna: hing (vashtak=8)
Grahani: that which holds the food and digests
8 uncurable diseases:
Causative factors: heavy meals and eating before the next meal digested, irregular diet (vishamashen)
- avoid causative factors
- langhan (if aam less, hot water, shunti water) jeeraksha: hot water w/soaked cumin seeds, settle for an hour, then sip
- deepan pachan (aam pachan)
- lakshan: sometimes constipated/sometimes loose stools (best drug is haritaki – it’s deepan, pachan, and vata valoma and mild purgative. Use for constipation. If loose, kutaaj. (Good for dysentery.)
- Musta (has all 3 deepan, pachan, graha – bec it has lost function of graha, brings tone. Churna w/warm water ½ hour before food to hold food properly.
- Takra: brings kshaya rasa which has property to hold (also best source of lactobacillus) Can add cumin powder to takra or danyak (coriander powder)
- Black raisins (dry grapes) 10-20 alone or with hot milk as anuloman Raisins aid with verechan, don’t cause it.
- Pomegranate juice (sour) good for grahani; seeds (astringent)
- If patient not having burning or gastric distress, give wet ginger and honey (honey=madhur, kshay)
- Chitrak: synonymous with agni
- black pepper (mix with takra)
- light food: ½ food, ¼ water, ¼ vayu (cooked properly, no raw food/ mung kichari or mung dal, laja
Old rice/grains (fresh-harvested rice leads to diabetes = aama, guru)
Laja, coriander, black pepper, etc..
YOGA: Pavana mukta asana (pavana=vayu, mukta-release): lie on back with strength legs, inhale, bring one knee up toward chest, hold it with hands, and hold breath. Exhale on way down. Then bring second leg up do the same. Then both legs. The knees should move toward sternum, not folding at the hip crease.
Raw, uncooked food
Guru: black gram, and all heavy foods
Ghee (ok in small amounts)
Abishandhi: yogurt, fish, non-vegetarian food
Shita foods (in temp and guna)
Chick peas (tikta/kshay, but guru; don’t eat after 45 yrs old)
No panchakarma w/aama (don’t expel doshas while aama, you will destroy body like trying to get juice from an unripe mango. This is a big point of disease formation by doing all the so called Western detoxes and cleanses!!!!!!) a little virechana with haritaki good. (1-2 tsp, 3-6 grams w/warm water or can mix with takra and rock salt)
4 types of takra
- 0 with no water, just yogurt with fat (like a thick lassi, this is guru for vata)
- 2:1 with water (yogurt 100ML, 50ML water)
- 1:1 (100 yogurt, 100 water)
- 1:2 (200 water, 100 yogurt)
(remove the butter particles in grahani, if take with grahani and 3-4 bowel movements is ok, until stool floats, then stambhan like shunti water)
Charak’s takra recipes:
- ruksha: butter part removed for kapha (churn and scoop out butter)
- ardha sneha: ½ butter part there, ½ removed (good for pitta)
- purna: with all butter (for vata dosha)
Bhavaprakash: 5 types of takra
- Ghola: no water added, only yogurt churned, no butter removed (thick lassi) for vata
- Mathita: (means churning) same as first one, but remove the butter (vata-kaphaj prakruti or vikruti)
- Takra: ¼ water, with 1 part yogurt (4 part yogurt, 1 part water), butter removed (pitta)
- Udhashvita: 1 water, 2 yogurt, no remove butter (pitta-vata)
- Chacchita: 1:1, butter removed (kapha)
food poisoning: turmeric and haritaki (you don’t want to stop the intestine or aama, will come out through vomiting or skin rash
good for: agni vikarna, ajeerna, aruchi (loss of appetite/anorexia), agni mandya (3-6 grams, 1 small tsp with warm water)
shunti 1 part
maricha (black pepper) 1 part
pippili (piper longhum) 1 part
ajamoda (ajwain) 1 part
saindhava (rock salt) 1 part
jeeraka (white cumin seeds) 1 part
Krishna jeeraka (black cumin seeds) 1 part
Hingu 1/8 part