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principle & practices in patya
The document discusses pathya (wholesome foods) and apathya (unwholesome foods) in Ayurveda. It provides definitions of pathya and apathya, and explains that knowledge of pathya and apathya is essential for proper disease management and health maintenance. It notes that advising only pathya is not sufficient and that lifestyle factors like diet, activities and habits also play an important role. The document emphasizes that the natural qualities of foods, places they are grown, and individual agni must be considered when determining a personalized pathya.
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principle & practices in patya
- 3. • INTRODUCTION •DEFINITION • Need of Pathya • Pathya kalpana & its utility • Pathya for swasthya • Principles of bhojana vidhi PATYA IN PRACTICE Common myths Limitation
- 4. Annad jeevanam. यद्भावं तद् भवित Patya is one which is good Vihara comes under the same Its an important factor just advising the pathya will not serve the purpose. Pathya has a major role both in preventive and curative aspect of disease. 4
- 5. Prevalence of lifestyle disorders are very common in present senerio. Chikista of a Vyadhi needs about Bheshaja, Ahara and Vihara. Knowledge of Pathya Apathya is essential for proper management of disease and maintenance of Health. 5
- 6. पथ्यं पथोऽनपेत्ंं यद्यच्चोक्तंमनसःप्रिप्रियम्। यच्चािप्रियमपथ्यं च िनयतं तन लक्षयेत्॥ “अनपेतं- अनपकारक पथोग्रहणॆन पथोबाह दोषा धातवश पथॊनिनवर्वर्तर्वर्का धातवॊन गृहन्ते | 6
- 7. 7 मनःप्रशरीरानुपघाित पथ्यं ( Chakrapani ) पथ्य - दोषप्रिशमन अपथ्य – दोषप्रिकोप (Chakrapani) “पथ्यं रोिगणां िहतकरं” | “अपथ्यं अशुभकरं द्वयो: समाहार:” | (Rajnighantu)
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- 10. Let Food BeYour Medicine Disease FOOD & Activity Health 10
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- 12. xÉÉæqÉlÉxrÉÇ oÉsÉÇ mÉÑ̹qÉÑixÉÉWûÇ UxÉÉlÉÉÇqÉÑZÉqÉç xuÉÉSÒ xÉleÉlÉrÉÌiÉ A³ÉÇ xuÉÉSÒ cÉ ÌuÉmÉrÉïrÉqÉç pÉÉåeÉlÉÉaÉëã xÉSÉ mÉjrÉÇ sÉuÉhÉÉSìèM pÉÉåeÉlÉqÉç
- 13. उद्गारशुि: द: उत्साहोवेगोत्सगो यथोिचत: लघुता क्षुित्पपसो च यदा काल: स भोजने मात्रा योगि: क्रियादेशकाल अवस्थाि: दभेदत: ततस्ततो यतो द्रुष्टास्ते ते भाषास्तथा तथा TüsÉÉlrÉÉSÉæ xÉqÉvlÉÏrÉÉSè SÉÌQûqÉÉSÏÌlÉ oÉÑ̬qÉÉlÉç ÌuÉlÉÉ qÉÉãcÉÉTüsÉÇ iÉSè uÉeÉïlÉÏrÉÉ cÉ MüMïüOûÏ’
- 14. स्वभावो िहित: शूकधान्येशुअपिपि यवो गोधूम: प्रवरो मत: दािडिमामलकं द्राक्षा खर्जूर्जूरं च पिरूषकं पिटॊलं फलशाकेषु कन्दशाकेषु सूरणम् मधु सिपि जलं सैन्धव जाङ्गल मांस shastika
- 15. WûÏlÉ qÉÉ§É AvÉlÉaÉÑhÉ AÉsÉxrÉaÉÉæUuÉ AÉOûÉãmÉ voSÉ¶É MÑüÂiÉã AÍkÉMüqÉç WûÏlÉ qÉɧÉÇ iÉlÉÉå: MüÉvrÉïÇ MüUÉãÌiÉ cÉ oÉsɤÉrÉqÉç अपितमात्रस्तु कफकारक:
- 16. Guru Laghu AirÉÑwhÉɳÉÇoÉsÉÇ WûÎliÉ vÉÏiÉÇ vÉÑYsÉÇ cÉ SÒeÉïUqÉç AÌiÉÎYsɳÉÇ asÉÉÌlÉMüUÇ rÉÑÌ£ürÉÑ£üÇ ÌWû pÉÉãeÉlÉqÉç pÉÉãerÉÇ vÉÏiÉÇ A¾Òû±Ç
- 17. 6,7,8,9am- GETTING UPFROM BED 7-9am- BED COFFEE, TEA, WATER BRUSH, BATH 9.00am- BREAKFAST/ BRUNCH 9.00-1pm- WORK/SCHOOL/COLLEGE 10-10.15am-COFEE/ TEA/ CIGGERATE 2-3TIMES 1-2PM-LUNCH 2-5PM -WORK/ DAY SLEEP 6.00 am SNACKS/COFFEE/TEA. 8.00 COFEE/ TEA 9am-11 am-DINNER with watching TV 11pm-12 am-COMPUTER Around 12 am-SLEEP 18
- 18. मात्रा योगिकयादेशकाल अपवस्थािदभेदत: ततस्ततो यतो द्रुष्टास्ते ते भाषास्तथा तथा िहितािहितत्वे अपप्येकान्तिनियमो अपस्मादिनििश्चितः । मात्रया सेिवतं द्रव्यं हििन्त रोगांस्तदुद्भवानि् ॥ अपन्नपिानिौषधं दोषमात्राकालाद्यपिेक्षया ॥ सात्म्यं चाशु बलं धत्ते निाित दोषं च वहिित । स्रंसनिं सत्पियो गव्यं भवित ग्रािहि कस्यिचत् ॥
- 19. Ayam Asmin deshejaatha: The type of food habits been followed in his place The place where living . 20
- 20. उष्णै: दिध िववजर्जूयेत् उष्णैनिर्जूभोम्बुनिा क्षौद्रं कुतान्नं च कषायं पिुन्रुष्णीकुतं त्यजेत् 21
- 21. A drug-food interactionhappens when the food affects the ingredients in a medicine. 22
- 22. 23 Eg: Grapefruitjuice it uses the liver "pathway" as many medications, including those that treat hypertension, allergies, and depression Smoked fish, certain aged meats and cheeses, and red wine interact with certain antidepressants
- 23. The unwanted sideeffects caused inside the human body when two or more types of foods are consumed together. 24
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- 25. Both together canprecipitate milk inside the stomach that may irritate and induce vomiting. 26
- 26. Both known toblock the cytochrome P450 3A4 enzyme systems in the intestines and increase blood levels of many medications ,both together may synergize the above action 27
- 27. The unripe greentomatoes contain huge amount of solanine which may interact with Alcohol. 28
- 28. . Hypertension isrelated to the degradation of dietary frying oils American Journal of Clinical Nutrition, December 2003. 29
- 29. 30 Reheating ofsunflower and soya oil’s Increased risks of cardiovascular disease, stroke, Parkinson’s disease, Alzheimer's disease
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- 32. Follow diet -noneed of medicine; Neglect diet – no use of medicine. Note: Your prescription is incomplete without diet advice or Only the diet advice will be your complete prescription.
- 33. method boiling ofwater till it reduced to ½ and administrating it just after getting up in the morning and in night . Quantitiy-180ml Duration 1 week Conclusion :water intake in morning is better in reliving constipation than at night 34
- 34. OTHER RESEARCH ???? Coriander leaf juice in anemia Tanduliyaka swarasa in anemia Yava mantha in diabetes mellitus Cocum qwata in obesity Kulatta yusha in obesity specifically in reducing triglyceride
- 35. 36 PATHYA AlpaMatra, Laghu , Snigdha, Ushna, Agni deepana ahara (su.ci.1) APATHYA Nava Dhaanya, Paayasam, Masha, Nishpaava, Anupa mamsa, Amla, Katu, Lavana rasa, Dadhi, Divaswapna
- 36. Shali Godhooma SheetaAhara Ksheera Vikruti Ikshu Vikruti Masha Matsya Mamsa Madhura Ahara Bhojananantara Vari pana
- 37. The body burnmore calories to burn the food Ex : Slice of carrot had 10 calories, but body took 12 calories to burn -So that 2 calories effect on our body
- 38. Negative Calorie vegetables Asparagus Beetroot Broccoli(Navel kosu) Cabbage Carrot Cauliflower , Celery , Hot Chili, Cucumber Garlic Green Beans, Onion, Radish Spinach Turnip
- 39. The Negative CalorieFruits Apple, Blueberries, Cantaloupe (kharbooja), Papaya, Pineapple, Tomato, Watermelon
- 40. Sugar Regular softdrinks Jelly Ice cream Syrup Candy Potato Regular chew gum Chips Cakes Crackers Pastries Fried food Gravy Cream sauces Alcoholic beverages
- 41. ALL FOODS CANBE PROCESSED WITH HONEY……………………| BUTTER MILK CAN BE A BEST ITEM IN DIET CHART……………| ALL GRAINS SHOULD BE OLD FRIED GRAINS
- 42. CAN WHEAT ISDIET FOR STHOULYA???? YES MALEE BHAVATI PRAYAHA||||||||
- 43. Shali Sheeta Ahara Ksheera Vikruti Ikshu Vikruti Masha Matsya Mamsa Madhura Ahara Bhojananantara Vari pana
- 44. ATYAMBU PANA –ABHISHYANDI – INCEASES TRIDOSHA DRINK 5 LIT WATER PER DAY ??????? OR DRINK WATER WHEN YOU ARE THIRSTY
- 45. DRINK HOT WATERMIXED WITH HONEY TO REDUCE WEIGHT>>>>>>>>>>>> MIX 25 – 50ML OF HONEY WITH 250 ML OF WATER(ROOM TEMPERATURE) MADHUDAKA
- 46. NO CONSIDER –JEERNAHARA LAKSHANA ASTA VIDHA AHARA AYATANA AHARA VIDHI VIDANA DEHA PRAKRUTI VYADHI
- 47. MATRA AHARA –SARVA GRAHA PARIGRAHA QUANTITY & QUALITY OF AGNI
- 48. Have fresh fruitsWHEN ?? HOW MUCH Choose water over soft drinks - GURU Increase protein – GURVADI GUNA Use less fat in cooking - SNIGDHAMASHNEEYAT Load up on fiber – LAGHU ATARPANA – MALEE BHAVATI PRAYAHA Reduce portion size – LAGHU, ½ SOUHITYA Eliminate starchy food – ABHISHYANDI – NAVA DHANYA Eat at home – AVOID KSHARA/FOOD COLOUR When eating out order smartly
- 49. SWASTHA VYADHIKSHAMATVA SADHYA ASADHYATA PANCHAKARMA VYADHI 50 PATHYA-APATHYA
- 50. No specific dietwhich can be said to be ideal for every human body. various factors that need to be kept in mind for planning a diet The natural qualities of each food are to be considered. 51
- 51. The places &climate where the food is grown, are to be kept in mind while advising the pathya. Ahara of the patients are to be analyzed with guna of nitya sevaneeya dravyas. 52 Agni bala plays an important role in Planning the Pathya