A A M J Anveshana Ayurveda Medical Journal

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1 A A M J Anveshana Ayurveda Medical Journal ISSN: Review Article A review on Viruddha - Āhāra as a triggering factor of Tvak Vikāra Rohit Maurya 1 Sharada 2 A b s t r a c t Today, every individual is quite conscious about their skin but intake of incompatible food is a part of present lifestyle. This results into various skin diseases and allergic reactions like rashes, urticaria, etc. Although there is no direct reference of allergy in Ayurvedic literature but different symptoms mentioned in concept of Viruddha āhāra are similar to allergy. According to Acharyas, Viruddha āhāra is precisely defined as a substance which causes utkleśa of doṣa but doesn t expel them out of the body and possesses the contradictory qualities of healthy dhātu. Thus, the guṇa of vairodhika āhāra (uṣṇa, abhiṣyañda, etc) leads to rakta dhātu duṣṭi manifesting Tvak vikāras (Kitibha, Kotha, Mandal, etc.) Viruddha āhāra is one of the most instigating factor among different causes responsible for the generation of Tvak vikāras. Thus, this study intends to highlight Viruddha āhāra as a triggering factor for Tvak vikāras. Key-words: Viruddha āhāra, Tvak vikāras. 1 P.G Scholar, 2 Professor & Head Department of Kayachikitsa, R.G.E.S Ayurvedic Medical College, Hospital P.G. Studies & Research Centre. Ron, Karnataka, India. CORRESPONDING AUTHOR Dr. Rohit Maurya P.G Scholar, Department of Kayachikitsa, R.G.E.S Ayurvedic Medical College, Hospital P.G. Studies & Research Centre, Ron, Karnataka, (India). vmaurya.rohit@gmail.com ue1/aamj_1174_1178.pdf AAMJ / Vol. 3 / Issue 1 / January February 2017

2 INTRODUCTION In the era of style and fashion every individual is quite conscious about their skin. Skin is the accurate mirror of one s inner health. But affection towards western culture has lead to great change in lifestyle as well as food habits. So, now food is limited to taste and not concerned with the health benefits. Dietary consideration is an important part of Ayurveda. Āhāra is responsible for the prīṇana of the body. When āhāra (food) is taken according to code of diets, then benefits of food can be achieved. Any deviation from these rules of diets and even in their preparation style leads to ill health. Thus, the consumption of ahitāhāra (unwholesome diet) causes several diseases. Viruddha-āhāra is an important concept discussed by āchāryas in the context of dravya-guṇa-karma opposite to sharir dhātus. [i]. Āchāryas consider viruddha-āhāra as the prime cause for many diseases like; kuṣṭha, āmavāta, amlapitta, atisāra, pāṅḍu, visarpa, vātarakta, and grahaṇī. Various skin diseases and allergic reactions like rashes, urticaria, etc. are reported sometimes due to unknown reason or due to intake of particular food item. Although there is no direct reference of such allergies in Ayuredic literature but different symptoms mentioned in concept of Viruddha-āhāra. [ii] Importance of Study- Nidāna Parivarjan is foremost step to treat any disease in Ayurved. Thus, to rule out triggering factor for tvakvikāra and stop the progressing pathogenesis, the efforts have been put forward to compile data on Viruddhaāhāra as one major cause for tvak vikāra. AIMS & OBJECTIVES The objective of this study is to highlight Viruddha-āhāra as a triggering factor for Tvak vikāras. MATERIALS & METHODS Material 1. Data collection from various Ayurveda texts. 2. Other alliances- various data bases and research papers. Methodology This paper has been presented by compilation of data from various ayurvedic texts & other allied sources. Finally, the conclusion was drawn according to the data collected. DISCUSSION According to āchārya Sushrut, āhāra is the basic component responsible for the prīṇana of the body. Āhāra comprise of hitāhāra (wholesome diet) and ahitāhāra (unwholesome diet), which are responsible for health and disease respectively. When āhāraa (food) is taken according to code of diets, then benefits of food can be achieved. Any deviation from these rules of diets and even in their preparation style leads to ill health. Thus, the consumption of ahitāhāra (unwholesome diet) causes several diseases. Viruddha āhāra is an important concept which lies under ahitāhāra. Viruddha or Vairodhika āhāra are the technical terms for incompatible or antagonistic food which possesses the contradictory qualities of healthy dhātus. [iii] Etymology It is derived from the root words Vi. The prefix vi in virodha signifies opposition. The word viruddha means to hinder, to obstruct, opposed, adverse. This leads to two factors i.e. on combining two, or more things; the stronger one shades or overpowers the weaker ingredients. Definition - [iv] According to Acharyas, Viruddha-āhāra is precisely defined as the substance which have contradictory qualities of body tissues & cause utkleśa of doṣa but do not expel them out of body. The food which is wrong in a combination, has undergone wrong processing, consumed in the incorrect dose or time of the day and in wrong season can lead to Viruddha-āhāraa. Properties- The literal meaning of word Viruddha is opposite. It sounds that the combination of certain type of food may have- Opposite attributes. Opposite action on the tissues. May exert some untoward effect on the body when processed in a particular form. AAMJ / Vol. 3 / Issue 1 / January February

3 May exert undesirable effects, when combined in certain proportion. May have unwanted effect if consumed at wrong time. Types of Viruddha- [v] Āchārya Charak has described 18 types of Viruddha, which are tabulated as below- Table no. 1- Types of Viruddha āhāra according to Charaka Samhita S.n. Types of Viruddha Example Deśa Viruddha (Place Kāla Viruddha (Time Agni Viruddha (Digestion Mātra Viruddha (Dose Sātmya Viruddha (Habit Doṣa Viruddha (Humor Sanskār Viruddha (Process Vīrya Viruddha (Potency Koṣṭha Viruddha (Gut Avastha Viruddha (Condition Krama Viruddha (Order Parihāra Viruddha (Proscription Upachāra Viruddha (Prescription Uṣṇa & Tīkṣṇa āhāra in Jāñgala deśa. Śīta & Rūkṣa āhāra in Śiśra ritu. Guru āhāra in Mandāgni. Madhu & ghruta in equal quantities. Katu āhāra to one who is not habituated to it. Āhāra which aggravates doṣa of the body. Kapota māmsa prepared in sarśap taila, deep fried potatoes. Flesh marinated with curd in non-veg preparations. Tīkṣṇa virechak in mrudukoshthi. Vāta vardhak āhāra in person with insomnia. Having food without appetite. To expose to heat after eating pork. To expose too cold after consuming ghruta Pāka Viruddha (Cooking Samyog Viruddha (Combination Hrudaya Viruddha (Mental Sampad Viruddha (Maturity Vidhi Viruddha (Regulation Pathogenesis Overcooked or uncooked food. Milk with acidic fruits (milk shakes). Meat for strict vegetarians. Immature or over mature substance which do not have desirable qualities. Watching television while eating food. Viruddha Ahara taken regularly could induce inflammation at a molecular level, this inflammatory effect is important as these are all the basic pathologies that create Agni Māndya, Āma and a number of metabolic disorders. Delayed effect: [vi] Viruddha āhāra causes duṣṭi at subtle level that the natural reaction of the body is not able to release out and cleanse the body from all impurities. Dūṣi viṣa and gara viṣa are the result of delayed effect of viruddha āhāra. Sudden effect: [vii] INTAKE OF VIRUDDHĀHĀR AGNIMĀNDYA ĀMOTPATTI STROTODUSHTI VYADHI INTAKE OF VIRUDDHĀHĀR SROTOVAIGUṆYA DOṢA-DHĀTU-MALA DUṢṬI VYĀDHI or MĀRAṆA Viruddhāhāra which is āgneya in nature leads to immediate rakta duṣṭi like viṣa. Śoṇita Duṣṭi can affect in two ways by producing different skin diseases and also by AAMJ / Vol. 3 / Issue 1 / January February

4 affecting the proper nourishment of body and its tissue. [viii, ix] Diseases due to Viruddha-āhāra- [x,xi] Consumption of Viruddha-āhāra in a regular fashion can lead to number of disorders. Charakāchārya has mentioned that such wrong combinations can lead to even death. Thus, if the dietary rules are not followed then it may result into following diseases - Ṣānḍhya (impotency), visarpa (erysipelas), blindness, dakodar (ascitis), bullus, insanity, bhagandar (fistula in ano), coma or fainting, mada (intoxication), abdominal distention, stiffness in neck, pāṅḍu (anemia), indigestions, various skin diseases (kuṣṭha, shvitra), grahaṇī, Śotha, amlapitta, fever, rhinitis, and infertility, etc. Besides these, Vagbhattacharya has mentioned Visphota, Śoka, Mada, Vidradhi, Gulma, Yakṣma, Jwar, Amlapitta, etc. TREATMENT [xii] As the duṣṭa doṣa gets accumulate in the body tissues due to viruddha-āhāra, it is very essential to manage it with following line of treatment- 1. Śodhana (Purifactory procedure) - Vaman, Virechan. 2. Śamana (Pacifying methods) - Aushadhi 3. Hita sevan (Prophylaxis) - Hitakara āhāra-vihār, Rasāyana. The ill-effects of incompatible food will be reduced by gradual discontinuation of unwholesome foods. Therefore, discarding ahitāhāra suddenly and adopting hitāhāra spontaneously also causes diseases due to habituation (sātmya) and non-habituation (asātmya) of such substances. Modern perspective- [xiii] Concept of Viruddha āhāra does not exist in modern dietetics in the form, which is mentioned in ayurveda. However, the fact of diet induced diseased condition due to consumption of certain type of food is well known in modern medicine. Food incompatibility or food interaction is a serious issue but not much alerted one. In our broadening search for new sources of food as well as man-made toxicity occasioned by harmful chemicals in foods many hazards are noticed. Most of these food interactions are harmless but it is always better to know about some of them. Now a day, common cause of incompatibility in food are as follow- Food Adulterants- eg. hydrogenated fat for ghee, coloured sugar syrup for honey, rancid oil as edible oil, etc. Food preservatives- eg. Salicylic & boric acids, sodium salts, formaldehyde, ammonium fluoride, etc. Bakery products- eg. many synthetic chemicals to give attractive colour to products. Milk shakes. Green tea or black tea and milk. Tea and garlic. Milk and yoghurt interaction. Pomegranate juice and grape fruit juice. These food incompatibilities can also be categorized into Karma Viruddha, Krama Viruddha, Vīrya Viruddha, and so on. Such food combinations can prove harmful, which may be imparting its untoward effects on immune system, cellular metabolism, growth hormone, and Dehydroepiandrosterone sulfate (DHEAS). [xiv] Dr. Howard Hay introduced the modern concept of food incompatibility in the His studies were based on the fact that proteins and carbohydrates are digested differently. He classified carbohydrate as alkaline forming foods and proteins as acid forming foods. Some of the topics in modern science which are having similarities with Viruddha-āhāra are mentioned here- [xv] 1. Antagonism 2. Free radical formation 3. Allergic food 4. Food poisoning 5. Food additives CONCLUSION With this compiled data we can perceive that there is an association between Viruddha āhāra and Tvak vikāras. Different types of viruddha-āhāra directly cause rakta duṣṭi which is the major cause for tvak vikāra. The textual review also confirms Viruddha āhāra to be a prime cause for kuṣṭha. Hence, this literary study suggests Viruddha āhāra as a triggering factor for Tvak vikāras. ΛΛΛΛ AAMJ / Vol. 3 / Issue 1 / January February

5 ACKNOWLEDGEMENT I would like to pay my sincere thanks to my Guide Dr. Sharada for her valuable thoughts and guidance, because of which I could gather all the information for this paper. REFERENCES ^^^^ i. Aacharya Vidyadhar Shukla, Prof. Ravidatta Tripathi., 2010, Sutra sthan, chapter no.26, shlok no.80. ii. Dr. U.R. Sekhar Namburi, A Text Book of Agadtantra, Chaukhamba Sanskrit Sanathan, Varanasi, 1 st Edition, Reprint 2013, Chap.no.17, pg.no.305. iii. Prof.Dr. S.G. Huparikar and Prof. Dr. V.P.Joglekar, Text Book of Agadtantra, Rashtriya Shiksha Mandal, Pune, 1 st Edition 2008, Section 1, Lecture no.13, pg.no.62 iv. Prof. K.R. Srikantha Murthy, Ashtang Sangrah Of Vagbhatta, Chaukhamba Orientalia, Varanasi, 1 st edition, Vol. 1, Sutra sthan, Chapter no. 9, shlok no. 37. v. Aacharya Vidyadhar Shukla, Prof. Ravidatta Tripathi., 2010, Sutra sthan, chapter no.26, shlok no ) vi. Dr. Brahmanand Tripathi, Vagbhatta, Ashtanga Hridaya, Chaukhamba Sanskrit Sansthan, Varanasi, reprint 2009, Nidan sthan, Chapter no. 1, Shlok no vii. Aacharya Vidyadhar Shukla, Prof. Ravidatta Tripathi., 2010, Sutra sthan, chapter no.26, shlok no viii. Pt. Kashinath Sastri and Dr. Gorakhanath Chaturvedi, Agnivesha, Charaka, Dridhabala, Charaka Samhita, Chaukhambha Sanskrit Sansthana, Varanasi, 1 st edition, reprint 2005, Sutra Sthana, Chapter no. 24, Shok no.510. ix. Talekar Manisha and Mandal Sisir Kumar, Prevalence of Viruddha Ahara in Patients Attending Arogyashala of N.I.A and Its Effects on Health, International Journal of Advanced Ayurveda, Yoga, Unani, Siddha and Homeopathy, Cloud Publications, 2015, Vol. 4, Issue 1. x. Aacharya Vidyadhar Shukla, Prof. Ravidatta Tripathi., 2010, Sutra sthan, chapter no.26, shlok no xi. Prof. K.R. Srikantha Murthy, Ashtang Sangrah Of Vagbhatta, Chaukhamba Orientalia, Varanasi, 1 st edition, Vol. 1, Sutra sthan, Chapter no. 9, shlok no. 37. xii. Aacharya Vidyadhar Shukla, Prof. Ravidatta Tripathi., 2010, Sutra sthan, chapter no.26, shlok no.104. xiii. Mukund Sabnis, Viruddha aahar-a critical view xiv. Shelton HM, The hygienic system: Orthotrophy, Chap. 26. Dr. Shelton's Health School, xv. Gupta Bijay Kumar ( Reader, SBLD Ayu. Vishwabharati, Rajasthan), The Concept of Incompatible Food, International Ayurvedic Medical Journal, Volume 3; Issue 3; March xvi. https//pinkwhalehealth care.com/blog/incomapatible foods. Source of Support: Nil. Conflict of Interest: None declared How to cite this article: Rohit & Sharada: A review on Viruddha Āhāra as a triggering factor of Tvak Vikāra. AAMJ 2017; 1: ΛΛΛΛ AAMJ / Vol. 3 / Issue 1 / January February