Diet for Early Summer
During early summer due to the northern course of the sun and the longer days of heat, the sun draws up the moisture of nature and due to the drying up roughness is produced. Sweet, cool, liquid, fatty food and drinks are beneficial. Day sleep is mostly indicated. Wine is indicated in small quantity with plenty of water or should be avoided completely. Excessive salt, sour, pungent, hot things, physical activity and sexual intercourse is nonbeneficial and to be avoided. The food prescribed during early summer thru late summer should be had in the midday when the digestion is the strongest.
Diet in the early half of summer season:
Cereals: Wheat, Millet, Shashtishali or sixty day harvested rice
Pulses: Mung, Red lentil, and Pigeon Peas
Vegetables: Cucumber, Bitter melon, Sorrel, Fenugreek, White onions, Ivy Gourd, and Snake gourd
Meats: Desert animals broth without spices, goat, deer and rabbits. Soups are to be very much preferred
Milk: Curds, Ghee, and Milk,
Fruits: Watermelons, Cantaloupe, Mangos, Grapes, Gambhool, Sweet Bananas, Amalaki, Pomegranate, Lemon
Drinks: All cool drinks prepared from fruit juices added with sugar and lemon, Sugarcane juice. Alcoholic drinks are contraindicated and are to be massively diluted with water if taken at all.
Miscellaneous: Honey, Cow’s urine, Sweet and cold liquids, Oily, light quality of food is prepared with the absence of salt, sour and pungent tastes.
Lifestyle in early summer
Bathing with cold water and swimming, after bath application of the paste of Sandalwood, Agarwood or Eaglewood, Vetiver etc.
Clothing: Thin, soft, cotton clothes, also wear the garlands of scented flowers, pearls and quartz crystal as jewellery.
Exercise: Minimum exercise
Sex: Undertaken rarely
House: It should be cool, apply curtains of Mango leaves and Vetiver. Artificial ventilation and/or light air conditioning can be tried
Sleep: Naps in the gardens or where there is a thick dense forest where the sun’s rays are blocked. Sleep outdoors maybe on the terrace in the cool moonlight. On a bed which is very soft, smooth, and light and with flowers.
Miscellaneous: Hand fans can be used that are made of peacock feathers or leaves of vetiver
trueayurveda 
I understand now. I know why India is in the state it’s in… kalu Yuga the demon age; it’s not that that God is India centric, it’s that India is god centric, god focused. It’s the dark age but there’s nothing wrong with that… it’s just change going about it’s course whilst the soul remains eternal I’m drunk rn I’m sure you understand why peace love and eternal sunshine bro lol thanks again for pushing me to this point. You weren’t being hard on my soul you were being tough on that which was not me …which was not good plz approve this…let the demons see it idgaf and neither should you ❤ I hope to meet you in person one day
I’m about to break through hopefully tonight. Thank you. You weren’t being hard on me you were being hard on the ego. The last sliver of the imbalanced wind in this organism. And to think that McDonald’s food was the catalyst lmao hope to talk to you on the other side when I’m no longer burning like fucking crazy lmao
What here is meant with curds?
Yoghurt
How would one eat yoghurt in summer with food without making it incompatible?
As usual, add sugar, honey, amalaki, or mung
Does curd also mean cheese? (cottage, ricotta, paneer)
no
Dear Brad,
I thought I read somewhere on your blog that you should not combine sesame oil and wheat. However, on your post on chapati making it is optional to use sesame oil with wheat flour. Have I misunderstood/misread the thing on the “bad” combination?
To keep in in context with the page I’m writing this post in… I’m not sure if sesame oil is the go to oil. Actually, it proparbly isn’t as it is heating (and it might even have a bitterness to it) and we have enough of that in the months surrounding the solstice. It is vata balancing though. However, vata will reach its peak in late summer, not early summer, so that’s not really an argument to use it during this time.
Kind regards
Jesse
“… I’m not sure if sesame oil is the to go to oil.”
What I meant was I’m not sure if it is wise to (often) use sesame oil for cooking purposes in early summer.
Really, it is fine.
It is okay to combine
Great, thanks. So it is fine to use in early summer and it can be combined with wheat.
What are the qualities of it? What is going on in early summer dosha wise? What is the main substance to pacify vata?
I wasn’t asking, I was summarizing what you said, because I can see which answer belongs to which question whereas other visitors of the blog can’t see that. Which might be confusing.
However, thanks, I gladly take your questions to answer and learn from them. Sesame seeds have heating properties, are heavy, bitter and I might be forgetting some gunas (fortunately, bhavaprakasa can arrive any day here now). Also, any oil is, obviously, oily/unctuous/snigdha, which answers your last question… the main substance to pacify vata must be oil then.
Vata is dry and light. Oil is heavy and oily. Opposites, so, one balances out the other.
In early summer kapha comes back to normal and balanced state whereas vaata dosha is mildy increased (caya). So sesame oil is fine. Perhaps not the very best, but fine. In autumn however, it might not be so suitable, because pitta is aggravated then and ushna virya nor snigdha substances help pacifying that.
Vata is starting to get into inbalance, because of the drought that comes with the heat of the summer. It dries out the earth and takes the nourishment/kapha from our bodies that has been accumulated during the winter. Even though coldness is one of the qualities of vata it is actually the heat that brings the drought that creates the imbalance of vata. Something I even have experienced in my own body. Too much heat due to overuse of heating spices dried me out and made me feel cold, even when it wasn’t cold at all.
I wrote “In autumn however, it might not be so suitable, because pitta is aggravated then and ushna virya nor snigdha substances help pacifying that.”
This is not completely true. As you’ve explained in this comment:
“Does ghee mitigate pitta? The reason to study texts with a teacher is thus, a very good example….. the shloka is Pittam “sa sneha” tikshnosnum laghu visram sarum dravam… which sa sneha means a little oily. It does not mean oily.”
Yes, Ghee mitigates pitta. In fact it is the substance that is best used for mitigating pitta, according to Ayurveda. So to say that snigdha can’t help pacifying pitta is not true. All oil is heavy, whilst pitta is light in quality. On top of that there are several cooling oils/fats, such as ghee.
I also understand your questions better now.
“What are the qualities of it?”
Sesame oil is heavy, endows the body with stamina, strength and complexion. It is laxative, aphrodisiac, spreads quickly/absorbed fastly, clears the mucous, sweet in taste followed by bitterness and astringency, mitigates vata and kapha, sweet in post digestive effect, minutely penetrating, hot in potency but cold to touch, nourishing, aggravates rakta and pitta, etc.
“What is the main substance to pacify vata?”
Not just “oil” like I said. No, sesame oil is the main substance to pacify vata. The three main substances to pacify the 3 doshas have a very interesting feature in that every single one of them contains at least one aspect that, on its own, would normally aggravate the dosha they are best at to mitigate. Sesame oil is bitter and astringent, Ghee has been fermented and honey is sweet. Interesting.
I also found this on your blog:
“Tila/Sesame in excess. Generally not a food item – not used much in recipes only in ladoos in winter. Every day or in summer would be bad. Seeds specifically taken internally. Using a teaspoon of seeds chewed in morning is not in excess. 1-2 grams ok, more than 3 grams may be in excess. In summer, depending on climate and constitution, lessen intake. For strong teeth and good hair, used black sesame seeds which are stronger than white. Heat factor only difference. Safer to advise white.”
Awesome, I’m looking up the different vegetables that are listed here and I’m pretty sure that whatever :”sorrel” stands for, we have it here in the Netherlands growing as weeds. I reckon it’s either Rumex acetosa or Cangeri/Oxalis corniculata. Both grow here. I don’t dare to try it though, as I proparbly still have high pitta.. and these leafs have a hot potency, most likely due to their sourness.
Astanga Hrdayam says:
“The taste of Cañgeri is sour. It stimulates digestion. It is suitable for duodenal diseases, haemorrhoids and for diseases caused by vata and kapha. It is hot in potency. The plant withholds the elimination of fluids and is easy to digest.”
It being light, stimulating digestion, suitable for diseases caused by vata, it withholding the elimination of fluids and being easy to digest seem very fit for early summer. Most everything fits, except its potency and its sour taste, but apparently those aspects are not strong enough compared to its other qualities to make it unwholesome during early summer.
My Astanga Sangraha says Cangeri is Rumex dentatus, but the whole internet seems to be in agreement that it is actually Oxalis Corniculata/creeping dogsorrel. Both have the acid taste and oxalis though. Perhaps they can be used in a similar manner. I used to be in wild foraging herbs, but dropped that mostly when I got into Ayurveda. Now, perhaps I can pick it up again, little by little, as my knowledge about all of this is growing. Interesting, very interesting :).
Changeri is like clover. Depending upon what sorrel you are talking about.
Not wise to follow what the internet thinks about anything. Just saying. What you will come to without knowledge is wrong knowledge. What you will come to if you have knowledge is most things on the internet are wrong. Especially if you are looking at western ayurveda places for your source like HappyBelly and LiveStrong and whatever. Stick to the texts. don’t use the internet as a source… please.
Indian sorrel/Oxalis corniculata linn./ Changeri
Cangeri consists of dried whole plant of Oxalis corniculata Linn. (Fam. Oxalidaceae); a small annual or perennial, more or less erect herb with creeping or subterranean stem, 6-25 cm high, found throughout warmer parts of the country and also in all tropical and temperate climate, growing up to an elevation of 3000 m in North- West Himalayas.
SYNONYMS
Sansk. : Cangeri, Amlapatrika
Assam. : Chengeritenga
Beng. : Amrul
Eng. : Indian Sorrel
Guj. : Ambolee, Changeri, Teen Panaki, Rukhadi
Hindi. : Tinpatiya, Changeri, Ambilosa
Kan. : Pullamouradi, Sivargee, Purachi Soppu
Mal. : Pulliparel
Mar. : Ambutee, Ambatee, Ambti, Bhui Sarpati
Ori. : —
Punj. : Khatkal, Khattibootee, Khatmittha
Tam. : Puliyarai
Tel. : Pulichinta
Urdu. : Changeri, Teen Patiya
DESCRIPTION
a) Macroscopic
Root – Dark brownish, thin, about 1-2 mm thick, branched, rough, soft; no odour and taste.
Stem – Creeping, brownish-red, soft, very thin, easily breakable; no odour and taste.
Leaf – Palmately compound, trifoliate; petiole-green, thin, about 3-9 cm long, cylindrical, pubescent; leaflet-green, 1-2 cm long, obcordate, glabrous, sessile or sub sessile, base cuneate; taste, somewhat sour.
Flower -Yellow, axillary, sub-umbellate.
Fruit – Capsules cylindrical, tomentose.
Seed -Tiny, dark brown, numerous, broadly ovoid transversely striate.
b) Microscopic
Root – Shows 3-4 layers of cork, composed of thin-walled rectangular cells, brownish in appearance; cortex, a wide zone, consisting of rectangular and oval, thin-walled parenchymatous cells filled with simple starch grains, yellowish pigment and tannin; inner cortical cells rectangular and polygonal, smaller in size than miter ones; cortex followed by thin strips of phloem consisting of sieve tubes, companion cells and phloem parenchyma, cambium not distinct; xylem consists of vessels, tracheids, fibres and xylem parenchyma; vessels cylindrical, pitted some with tail-like projection at one end; tracheids pitted with pointed ends; a few starch grains simple, round to oval measuring 3-11μ in dia., present scattered throughout the region.
Stem – Shows single layered epidermis, composed of rectangular to oval cells, some of which are elongated to become unicellular covering trichomes; cortex consists of 4-5 layers of thin-walled, circular and polyhedral parenchymatous cells; endodermis single layered of thin-walled rectangular cells; pericycle composed of two or three layers of squarish and polygonal sclerenchymatous cells; vascular bundles 6-7 in number, arranged in a ring, composed of a few elements of phloem towards outer side and xylem towards inner side; xylem composed of pitted vessels, tracheids, fibres and xylem parenchyma; central region occupied by pith composed of thin-walled, parenchymatous cells, a few simple, round to oval starch grains measuring 3-11 μ in dia, scattered throughout the region.
Leaf –
Petiole – Shows rounded or plano-convex outline consisting of single layered epidermis of rectangular or circular, thin-walled cells; cortex 3-4 layers of thin-walled, circular, oval or polygonal parenchymatous cells, generally filled with green pigment; endodermis single layered followed by 2-3 layers of sclerenchymatous pericycle, less developed towards upper side of petiole; vascular bundles 5 in number, arranged in a ring, consisting of phloem towards outer side and xylem towards inner side; centre occupied by a small pith; a few simple, round to oval starch grains, measuring 3-11 μ in dia., scattered throughout.
Lamina – Shows single layered epidermis on upper and lower surfaces, composed of rectangular cells; covering trichomes unicellular; palisade single layered composed of thin-walled, columnar cells, filled with green pigment; below palisade 2-3 layers of thinwalled, spongy parenchyma consisting of circular to oval cells filled with green pigment; stomata paracytic.
Powder– Greenish-brown; shows fragments of trichomes, parenchymatous, sclerenchymatous cells, fibres, epidermis showing irregular cell walls in surface view; a few simple, rounded to oval starch grains, measuring 3-11 μ in diameter.
IDENTITY, PURITY AND STRENGTH
Foreign matter Not more than 2 Percent Appendix 2.2.2
Total ash Not more than 20 Percent Appendix 2.2.3
Acid-insoluble ash Not more than 10 Percent Appendix 2.2.4
Alcohol-soluble extractive Not less than 5 Percent Appendix 2.2.6
Water-soluble extractive Not less than 13 Percent Appendix 2.2.7
T.L.C. –
T.L.C.of the alcoholic extract on Silica gel ‘G’ plate using Toluene :Ethylacetate (8 :2) shows under UV (366 nm) one fluorescent zone at Rf. 0.65 (blue). On exposure to Iodine vapour three spots appear at Rf. 0.27, 0.53 and 0.65 (all yellow). On spraying with 5% Methanolic-Sulphuric acid reagent and heating the plate for ten minutes at 110°C three spots appear at Rf. 0.27, 0.53 and 0.65 (all grey).
CONSTITUENTS – Vitamin C, Carotene, Tartaric Acid, Citric Acid and Malic Acid.
PROPERTIES AND ACTION
Rasa : Amla, Kasaya
Guna : Laghu, Ruksa
Virya : Usna
Vipaka : Amla
Karma : Dipana, Grahi, Kaphahara, Rucikara, Vatahara, Pittakara,Agnivardhaka
IMPORTANT FORMULATIONS – Cangeri Ghrta
THERAPEUTIC USES – Grahani, Arsa, Kustha, Atisara
DOSE – 5-10 ml. (Svarasa).
It is also used externally.
I definitely don’t use Happybelly as a source. What I sometimes do is I look up the meaning of sanskrit words on google. Which is what I did with Cangeri aswell. But also simpler things like for example “pittakara”. Or something like rucikara, but I reckon you advice against that too.
This for example seems legit (However I found it using the above information you provided me so I’m sort of cheating now ;). I didn’t find it on my own.) :
https://indiabiodiversity.org/species/show/33221
I found a dictionary through the learnsanskritonline.org website you mentioned: http://lexica.indica-et-buddhica.org/dict/lexica
That’s ok right? I know it is of a low level of sanskrit and shouldn’t be seen as the absolute truth of the word or any such thing. Or perhaps could you recommend a good dictionary? Anyway, I’m asking for free advice again so you could just ignore that.
The days in which I would look for the qualities of herbs and foods on the internet, looking at it as a credible source are long ahead though.
What you say about the internet proves right once again, because most sources say it is Oxalis corniculata without adding the Linn. which is essential, because that is the indian type whereas without the added Linn. it is the one I have growing as a weed in my backgarden. So thank you for stressing (once again) that the internet is not ok.
I only see the red variety in my back garden, but I’m sure there’s some green ones too. Its root does not taste sour, but its stem does, so it’s (obviously) not the same as Oxalis corniculata Linn.
“Depending on what sorrel you are talking about.”
Actually I was just wondering which sorrel yóu were talking about in this article. So I tried looking it up in the Ayurvedic books I have and the only thing I found that shows similarity is Changeri. Sorrel is quite a broadly applicable name so I wonder if most sorrels are actually suitable to eat in early summer and have somewhat the same properties. Most common Oxalis/sorrels/rumex/docks that I thought to be edible in my pre-ayurveda foraging years taste pretty much alike as I recall. Sour and indeed astringent/kasaya.
Ps: My goodness! How detailed the above information is! I’d love to know that source and wether it speaks of other edibles and where can I find/buy it.
Anyway, I’ve been bombarding your blog with questions and stuff so I can totally understand if you’re done answering questions for free. Thank you for your above comment.
My use of Happybelly as an example does not stop with happybelly, it is all of the internet. if you were to look up rhubarb, you will find that they say it is tridoshic. Of course what is used in the ayurvedic texts is the root and the latex and Western ayurveda takes the qualities of the root and blindly assigns them to the entire plant which if we know better, this is not how plants are, obviously if the latex is a drastic purgative and the roots are not. The texts explain the plant as Rasa – Tikta, Katu Varya- Ushna Guna- Teekshna, Ushna Sparsha- Snigdha. Happybelly says – astringent sour sweet and bitter. You will only find confusion in the internet.
The good dictionary is to get nigantu nirukta and look up the aetiology of the words to understand them. This is also flawed. learn sanskrit is the first and foremost thing so that you can start to be in the paradigm and comprehend it. not translate things to english where they are incorrect and die in the lack of depth.
SANSKRIT TERM ENGLISH/MEDICAL
No. USED IN TEXT THOUGHT TO BE EQUIVALENT TERM
1. ADHMANA Flatulent colic
2. AGNI MANDYA Indigestion
3. AMATISARA Mucous diarrhea
4. AMAVATA Arthritic conditions
5. AMLA PITTA Hyper acidity
6. ANAHA Flatulency
7. ANULOMANA Epistasis/Flatulency
8. APACHI Adenitis
9. APASMARA Epileptic conditions
11. ARBUDA Tumors
12. ARDITA VATA Facial paralysis
13. AROCHAKA Distaste
14. ARSHAS Hemorrhoids
15. ARUCHI Anorexia
16. ASMARI Renal calculus
17. ASMARI BHEDANA Lithno – triptic
18. ASTHI Related to bone
19. ATISARA Diarrhea
20. AVRUSHYA Causes infertility/impotency
21. BALA ROGA Pediatric diseases
22. BALYA Tonic
23. BHADIRYA Deafness
24. BHAGNA SANDHANA The one which heals the bone fracture
25. BHEDANEEYA Mass breaking
26. BHOOTA VYADHI Psychic disorders
27. BHRAMA Giddiness
28. BRIMHANEEYA Bulk promoting
29. CHAKSHUSHYA Ophthalmic – good for eyes
30. CHARDI Vomiting
32. DAHA Burning sensation
33. DAHA PRASAHMANA Refrigerant
34. DANTA ROGA Diseases pertaining to teeth
35. DEEPANA Stomachic
36. DOUBALYA Weakness
37. DUSHTA VRANA Chronic ulcer
38. GALA GANDA Goiter
39. GALA ROGA Diseases pertains to throat
40. GANDA MALA Cervical lymph adenitis
41. GARBHA PATAKA Abortifacient – which induces abortion
42. GARBHA SRAVA Abortion
43. GARBHASHAYA SAMKOCHA Induces Uterine contraction
44. GARBHASHAYA VISHODHANA Which improve the functions of uterus
45. GLANI Fatigue
46. GRAHA ROGA Diseases caused by infections to the infants/children
47. GRAHANI Tropical sphrue/ulcerative colitis
48. GRAHI Astringent
49. GUDA ROGA Diseases related to anus
50. GULMA Abdominal lump
51. HARA Pacify
52. HIKKA Hiccough
53. HRIDROGA Ailment of heart
54. HRIDYA Cardio – tonic – good for heart
55. HRILLASA Nausea
56. JALA SHUDHI KARA The one which purify water
57. JEERNA JWARA Chronic fever
58. JEEVANEEYA Vitalizing
59. JWARA Types of Fever
60. KANDU Pruritic conditions
61. KAMALA Jaundice
62. KANTI PRADA Improves glow
63. KANTYA Good for throat
64. KAPHA One of the Tri doshas
65. KARA/VRUDHI Vitiated
66. KARNA ROGA Diseases related to ear
68. KASA Cough
69. KATI SHOLLA Lumbago
70. KESHYA Trichogeneous –
71. KHALITYA Alopecia
73. KLEDA Liquefying
74. KRIMI Worm infestation
75. KRIMIGHNA Anthelmintic
76. KSHAYA Degenerative conditions
77. KUSHTA Diseases of skin and Involvement of other tissues
78. LEKHANA, Emaciating
79. MADA KARA Syncope
80. MAJJA DATHU Bone marrow
81. MAMSA DHATU Muscular tissue
82. MEDHYA Intellect promoting
83. MEDO DHATU Adipose tissue
84. MEDO ROGA Adipose tissue disorders
85. MOHA Delusion
86. MOORCHA Fainting
87. MOOSHIKA DAMSA Rat bite
88. MUTRALA Diuretic
89. MUDHA GARBHA Obstructed labor
90. MUKHA ROGA Ailments of oral cavity
91. MUTRA GHATA Urinary obstruction
92. MUTRA KRICHRA Dysuria – painful micturition
93. MUTRA SAMGRAHANEEYA Urinary astringent/anti – diuretic
94. MUTRA VIRAJANEETA Urinary de pigmented
95. NETRA ROGA Ailments of eye
96. NETRA AHITA Not good for eyes
97. NIDRA JANANA Soporific – which induces sleep
98. OUSHTA ROGA Diseases of lips
99. PACHANA Digestive
100. PALITYA Premature graying of hair
101. PAMA Scabies
102. PANDU Anemic conditions
103. PARSHWA SHOOLA Auxiliary pain, Pleurisy
104. PEENASA Nasal catarrh
106. PITTA One of the Tri doshas
107. PLEEHODARA/PLEEHA VRUDHI Spleeno – megaly/Spleenopathy
108. POUSHTIKA Nutritive
109. PRAMADHI Cleansing
110. PRAMEHA Diabetes
111. PRASEKA Any kind of liquid oozing out
112. PRATISHYAYA Common cold
113. PRAVAHIKA Dysentery
114. PREENANA Nourishing
115. PURISHA SAMGRAHANEEYA Intestinal astringent
116. PURISHA VIRAJANEETA Fecal depigmenter
117. RAJA YAKSHMA Tuberculosis
118. RAKSHOGHNA Which prevents mental disorders
119. RAKTA DHATU Blood tissue
120. RAKTA PITTA Bleeding disorders
121. RAKTA PRADARA Menorrhagia
122. RAKTA SAMGRAHAKA Styptic
123. RAKTA VIKARA Diseases related to blood
124. RAKTA ARSHAS Bleeding hemorrhoids
125. RAKTATISARA Dysentery
126. RASA, DHATU Lymphoid tissue
127. RASAYANA Rejuvenating
129. ROCHANA/RUCHYA Improves taste
130. SAMSRANA Mild laxative
131. SANDHANEEYA Healing
132. SANJNA STHAPANA Resuscitative
133. SANNIPATAJA JWARA Typhoid fever
134. SARPA DAMSA Snake bite
135. SHAMANA Procedure involved
136. SHODHA HARA Anti phlogistic/anti inflammatory
137. SHODHA Inflammation
138. SHODHANA Procedure involved in removal of Vitiated doshas out of the body
139. SHONITA STHAPANA, Hemostatic
140. PRAJA STHAPANA Anti abortifacient
141. SHOOLA Colic
142. SHOOLA HARA Anti spasmodic
144. SIRO ROGA Cephalopathy
145. SLEEPADA Filariasis
146. SMRITHI KARA/PRADA Increases memory
147. SNEHANA Oleation
148. SOMA ROGA Poly urea
149. SRAMA HARA Energy compensator
150. STHAMBANA Restriction
151. STHANYA KARA/VRUDHI Galactogogue
152. STHANYA SHUDHIKARA Galacto purifier
153. SUGHANDHA Aromatic
154. SUKRA DHATU Reproductive tissue
155. SUKRA SHODHANA Tissue depurative
156. SUKRALA Increases quantity of semen
157. SWARYA Good for throat and voice
158. SWASA Respiratory diseases
159. SWEDALA/SWEDA JANANA Sudorific
160. SWETA PRADARA Leucorrhoea
161. SWITRA Vitiligo
162. TAMAKA SWASA Bronchial Asthma
163. TANDRA Excessive yawning
164. TARPANA Pacification
165. TIMIRA Numb ness
166. TRIDOSHA Three physiological principles of body
167. TRISHNA Hyperdipsia
168. TRUPTI KARA Saturative
169. TRUPTIGHNA Anti saturative
170. TWACHYA Which keeps the skin healthy and soft.
171. UDARA ROGA Abdominal distension
172. UDARDA PRASHAMANA Wheals (Urticarial)
173. UDAVARTHA Intestinal and other kinds of
174. UNMADA Mental disorders
175. UTTEJAKA Stimulant
176. VAJIKARANA/VRISHYA Aphrodisiac
177. VAMAKA Induces Vomiting
178. VARNYA Improves complexion
179. VASTI SHOOLA Cystalgia – pain in bladder region
180. VATA One of the tri doshas
181. VATA RAKTA Arthritic condition
182. VAYAH STHAPANA Anti aging
183. VEDANA STHAPANA Anodyne – allays pain
184. VIBHANDA Obstruction
185. VISARPA Erysipelas
186. VISHAMA JWARA Malarial fever
187. VISHTAMBHA Abdominal
188. VISPHOTA Eruptive skin disorders
190. VRANA Wound
191. YAKRIT VRUDHI Hepatomegaly
192. YOGA VAHI Carrier, Anupana
193. YONI ROGA Vaginopathy – diseases related to vagina
This is the example. If you were to take this list as it is, your understanding will be limited.
You stay with proper studies in the depth of the texts with proper teachers. This goes with everything, not just Ayurveda. With sanskrit it is the same. Where will you learn it?
To answer your last question all I can do is quote you.
“To start, Learnsanskrit.com. Then if one is actually serious, go to India and learn it seriously in a Sanskrit University. BHU has. Sanskrit has many levels. It takes 4 years of full time study to learn it properly at the first level. Absolutely do not take some short course given by some person. Learn it seriously because after you learn the first level you will start to learn the next level and realize how general and bad the previous lessons were. Then to learn how to read texts understanding the rules to uncode it will take more time and one will only find this knowledge with Indian teachers if you will find them.”
And I’ll quote you on where to learn Ayurveda…
“The ayurveda education (BAMS) in India is as much of a joke if not more than the West. I have thousands of experiences there that i could tell. From the students paying off teachers to the lecturers who know very little because they only bought their own education to the fake inspections by the ICCR where the entire inspection is staged by the school and the inspectors know it because they have been part of it in their own time as well. Truth is really quite ugly.”
So one has to be lucky to find someone who knows what he/she is talking about and can teach or guide one through all the nonsense that is out there.
Happybelly on the rhubarb is just funny. Seems like they just took a bite and wrote down what they sensed. All that, while the stalk isn’t even mentioned in the texts.
lol! I see now, it’s called joyfullbelly, and I just copied you without realizing haha. but you might have done it on purpose as you wanted to treat them with the same respect as they treat the Ayurvedic scriptures with.
Thanks for the recommendation on the dictionary.
Allright, I have requested my divorce with the internet. I think it can do without me ;).
Are you sure? Did you use a lawyer to file for divorce? if not she (maya) might take you by surprise, all your possessions gone one day.
For me she is stalking me, tried for years to get here to sign slowly she comes to terms. Women..
How did i not know that about the rhubarb? damn woman.
(no offence for the lady’s reading this)
If “she” would be “the internet”… it’s actually us who are stalking hér ;).
I don’t need a lawyer. It’s obvious she’s no good for me. Even she knows that, but she just can’t seem to let go of her interest in money and my personal information. It seems that all she wants is attention. She’ll say or show you whatever you want as long as you stay… and the moment you stop paying attention, she’ll move to someone else. it’s only when I engage with her when she starts doing everything to keep me with her, slowly putting her tentacles, ears and eyes in my mind. You could say that she’s manipulating me, but to be frank, I’ve been pretty aware of what she does… at times she has just been irresistable. I can tell you from my experience… she’s a sugar babe. You know it’s wrong, she’s not interested in you, but she’s so pretty, she’s easy, she seems to give you what you want, but in the end, íf you manage to break with her, she leaves you empty, disillusioned and broke with her strawberry chewinggum-sticky lipstick all over the place. And boy, it is hard to get that stuff off.
To tell you the truth… we weren’t married. Not even engaged. Yeah, she got mé engaged, but it wasn’t really an equal two sided engagement. Like I said earlier, without me, she’ll be fine. She’ll continue doing what she has been doing since the day she was born, spewing around whatever she feels like to whomever bystander that falls for her small talk. I’ve been told she’s a pathological liar. Personally, I’m not sure if she’s always aware of the untruthfullness that’s leaving her pretentious mouth. Either way I’m done with it. She won’t change, it’s in her nature.
Ok, enough xD.
As we speak of pragnaparadha. I love this post:
Yeah.. this didn’t age well. You were right Erik, right to call me out on the fact that getting divorced from Maya or rather, the internet, isn’t as easy as I thought it was. I indeed forgot the lawyer. We were separated or a little while, but then got back together…
“I cooked a lot of the recipes on here, did some sessions and followed his instructions, for the most part. But always I was falling back to eating stuff I shouldn’t eat, like chocolat. Yet chocolat is the worst thing for me to eat, with my doshic imbalance. Brad taught me that, but I don’t follow through. He also recommended me to read some books. I have picked up most all of them, read a few chapters, and then dropped them again. Only one book have I finished, and it was the shortest one. The first book he recommended to me to read was over 2 years ago. Its about 450 pages long. I still haven’t read it from front to back. Brad told me to stay off of youtube, because Ayurveda comes from another paradigm, and Youtube for sure doesn’t propogate that paradigm so I should leave that. I didn’t heed his warning and suprise suprise.. I am still nowhere. Why don’t I follow through with what I believe to be true? Do I think he’s not telling the truth? Ofcourse not. I am very much aware that what I do, and keep doing, is not right.”
I might have to look into the matter why I keep doing that, and if perhaps I’m only telling myself to be “very much aware of what I do, and keep doing, is not right.” because if I truly deeply would be very much aware of that, would I really be doing it? Maybe deep down I still think there’s actually something to be found there. Maybe deep down I don’t áctually believe that chocolat is thát bad. Maybe deep down I don’t really believe that readin those books is actually all that important. Maybe deep down I don’t oppose this western lifestyle as much as I claim. Maybe I still believe there is a shortcut. Maybe still most all of this is like a bunch of concepts I somewhat identify with, because it gives me hope for a better future, or a good story to tell, or something to believe in… when I want to, and then drop it when I’m not in the mood or when I feel good enough to believe I’m fine without the going through the diligence and dedication that goes into learning all this. The following might be obvious, but I’ll just write it out.. maybe I should really ask myself why I want this, what it is I’m getting myself into and also why I keep falling back to my old ways and what I’m looking for in all that… stuff.
None of this should be taken lightly, is what you’ve said quite often. Yet we do it anyway in our modern world of (millenials and) superficiality. Thanks for stressing that and thanks for not selling us watered down feel-good lies. Truth is bitter. Kali yuga and our society is getting crazier by the… day? week? decade? And it is not getting any better. Pain and suffering is an intrinsic part of life, old age and/or death is inescapable. I was told there is this new very funny comedy show out on Netflix, have you seen it? Or are you more feeling like doing some heart-love-chakra-puppy yoga? 😉
Was looking at the different millets and pondering wether all of them should be consumed in early summer. Mostly had my doubts about Bajra (Kashaya, Ushna, guru, amla vipaka, vatakara (produces vata), shaitya). And perhaps kodo (kashaya, grahi, ruksha, katu vipaka), jowar and ragi. Perhaps they should be fried in a bit of oil first and then cooked with water, eaten along with other unctuous and liquid foods or having it as a breakfast (kapha time) to take away its drying and vata promoting tendencies, but to be sure about that I’d have to know more about ayurveda and ayurvedic cooking and how to handle the different grains in different seasons. Kodo, jowar and ragi do have shita virya, ánd vata is not in prakopa (aggravation) yet due to the heat of summer (heat which is balanced with, obviously, shita virya).. Sometimes all of this feels like solving one big everchanging sudoku. Weighing everything out against eachother untill every piece fits into its right place. I looked at the following:
“Jowar/ Millet / Sorghum has the following qualities…
Rasa: Astringent and sweet
Virya: Cooling
Vipaka: Sweet
Qualities: Drying, absorbant and light to digest
Actions on the doshas: Increases Vata, balances Kapha and Pitta
Bajra (pearl Millet) has the following qualities…
PROPERTIES AND ACTION –
Rasa : Madhura, Kashāya
Guna : Rūksha, Guru
Vīrya : Ushna
Vipāka : Amla
Karma : Balya, Durjara, Hrdya, Kaphavātahara, Pittahara, Pustvahara, Vātakara
THERAPEUTIC USES-
Prameha (seen as diabetes and is really a metabolic disorder), Shaitya (coldness), Santarpaajanya roga (disorders due to obesity), Sthaulya (obesity)
Ragi – red smaller grain – nasini – has potential to increase vata. Jowar compared to wheat will increase vata, but less so than ragi.
Ragi (Finger Millet) has the following qualities…
PROPERTIES AND ACTION
Rasa : Madhura, Tikta, Kashaya
Guna : Laghu
Virya : Shita
Vipaka : Madhura
Karma : Pittahara (anti pitta), Vrishya (aphrodisiac), Tridoshashamaka (balances all doshas), Raktadoshahara (balances the blood), Rasayana (rejuvenative)
THERAPEUTIC USES – Shvasa, Kasa (cough), Trshna (thirst), Karapada Daha (burning sensation in palm-foot sole), Vrkkashmari (kidney stones), Jvaropdrava (Metabolic problems during fever)
Kodo Millet
PROPERTIES AND ACTION
Rasa : Madhura, Kashaya
Guna : Laghu, Ruksha
Virya : Shita
Vipaka : Katu
Karma : Grahi (holding of and dry the moisture of the body), Kaphahara (anti kapha), Pittahara (Anti pitta), Lekhana (scraping), Vishaghana (destroys poison)
THERAPEUTIC USES – Nadivrana (Sinus occuring in anal region), Prameha (diabetes), Raktapitta (bleeding diseases), Vrana (healing of wounds), Atisthaulya (obesity), Annadravashula (gastric ulcers) , Medovrddhi (Excessive accumulation of fat), Jalodara (ascites or fluid accumulation in the abdomen)”
“Vata – laghu, ruksha, shita – All beans aggravate except mung, moth, toor, and masoor/red lentils as don’t increase vata too much but all the rest of the lentils and pulses are very vata increasing. That is why must be cooked with oil and garlic. Hing is also used to balance vata provocation. Heating it all for certain period of time to then combine with lentils. Chana/chickpea when cooked without oil, ghee, or hing will greatly increase gas in the GI tract and stomach. If not eating garlic, add Hingwashtaka churna.
Certain grains like millet compared to wheat will increase vata, but much less so than ragi. Barley is not that vata increasing but will increase vata if consumed without ghee or milk because it is drying. Green peas increase vata. All dried and dehydrated vegetables increase vata. Light and heavy are all relative. Solution is to cook with ghee and heat, but over the long term it will still have its own effect on the body. If one is having green peas everyday, it will definitely have affect on body even if it is cooked with ghee and spices. All lentils have dryness. Some substances have similar appearance to body parts and are good for them like walnut are to the brain tissue. They are helpful for the brain tissue. Pigeon peas and dahl is good for skin and complexion. They have many benefits despite their vata increasing quality so use them with proper usage of ghee etc.”