Sanskrit gurukul

Hello Learners, Welcome to Sanskrit Gurukul Ashtang hridyam notes . In this blog post, we will explore various groups of food substance categories, as described by Acharya Vaghbhat in Ashtanga Hridayam. The name of the chapter is Annasvarupa vijnaniya adhyaya, or knowledge of food substances. In this chapter, food substances have been classified into seven major food groups: cereals, pulses, food preparations, meats, leafy and green vegetables, fruits, and drugs.  Shukar Dhanya Varga- Group of corn/ cereals with spikes  Rice is prepared and eaten in different forms in all cultures. From roasting on fire, making flour to make roti or dosa, used as a snack in the form of puff rice, flattened rice for poha, plain boiled, in biryani, risotto, paella, mandi, etc. There are several varieties available in the market, such as polished, unpolished, parboiled, basmati, etc. Ayurveda provides a detailed analysis of the effect of both the variety and cooking method on...

Subject: Ashtanga hridyam Section: Sutrasthana Chapter: Ayushkamiya Namaskar, good to see you again (if you are visiting for the first time, I am very glad to see you here also). In this post we will finish Ayushkamiya, the first chapter of Ashtanga Hridayam Sutrasthana written by Acharya Vagbhata. Effect of tastes on Tridosha In this shloka of Ayushkamiya chapter - Sutrasthana of Ashtanga hridyam, Acharya Vagbhata explains the effects of six tastes on individual dosha. तत्राद्या मारुतं घ्नन्ति त्रयस्तिक्तादयः कफम् ।।१५।। कषायतिकमधुराः पित्तमन्ये तु कुर्वते । Among these, the first three rasas, i.e. Madhur (sweet), amla (sour) and Lavana (Salt), decrease the vata and increase the Kapha; And Tikta(bitter), Katu (pungent) and Kashya (astringent) – these three rasas decrease the Kapha and increase the Vata. Kashya (astringent), Tikta (Bitter) and Madhur (Sweet) these three rasas reduces the pitta where as Amla (sour), Lavana(salt), and Katu (pungent) increases the ...

Subject : Ashtanga Hridyam Section: Sutrasthana Chapter: Ayushkamiya Welcome to Sanskrit Gurukul. In this chapter of Ashtanga Hridyam - Sutrasthana (Ayushkamiya) written by Acharya Vagbhata, we will learn further about the basics of ayurveda through shloka and their detailed explanation. Types of digestive fires In this shloka of Ayushkamiya chapter of Sutrasthana- Ashtanga Hridayam, Acharya Vabhata explains the three types of digestive fire according to each dosha. तैर्भवे‌द्विषमः तीक्ष्णो मन्दश्चाग्निः समैः समः ॥ Agni is visham due to Vata, tikshna due to Pitta and manda due to Kapha. Since Vata-Pitta-Kapha are equal, Agni is also in equilibrium. Notes:-Agni, literally fire, refers to the fire-like activity in the alimentary canal, responsible for digestion of food. This activity is influenced by the condition of the dosas. When all the three doshas are in equilibrium, the digestion of food will be perfect in all respects and that is samāgni-normal d...