Survey Study - INFLIBNETshodhganga.inflibnet.ac.in/bitstream/10603/13303/13/13_chapter 4.pdf · Survey Study 121 While describing Samanya Nidana of Srotodushti, Acharya states the

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Ayurveda considers Ahara (food) as one of the three supporting pillars. Diet plays a very

important role on the mind and body even before birth and continues till death. Diet is a basic

need of a man and Ancient Acharyas give much importance to it as it affects body due to its long

and continuous use. Every Acharya clearly mentioned unwholesome diet as cause of disease

particularly somatic disorders. Ahara Rasa which is formed from ingested diet nourishes not only

body but also nourishes mind and Sensory organs.Physical health, mental well being and

spiritual progress all depend on food. Ayurveda says the sthula (gross) particle of the food which

is consumed becomes the body parts and the sukshma (subtle) part becomes the mind.

Diet is a basic need of a man and Ancient Acharyas give much importance to it as it affects body

due to its long and continuous use. Ahara Rasa which is formed from ingested diet nourishes not

only body but also nourishes mind and Sensory organs. Therefore unwholesome diet is also

cause for psychological disorders as quoted in the chapters related to Unmada and Apsmara and

early detriment of sense organs.

Role of Ahara in etiopathogenesis of Manasa rogas

Acharya Charaka while mentioning about the importance Ahara states that, the food we take is

said to be cause of stability for all living beings. Diet is said to be basis of life, strength,

complexion, Ojas, growth and development, perspicuity of Indriyas, happiness, clarity of voice,

lustre, pleasure, increase of Dhatus, intellect, health etc. [1]

Nutrition of the mind also depends on the diet. Chandogyopanishad states that the minute part

(1/3 part) of the food nourishes the mind.

Role of the Ahara in manifestation of disease:

Health as well as the disease is caused by the Ahara. This can be understood in the terms of

Nidana. In majority of the diseases Aharaja Nidana (dietatory causative factors) has been given a

prime importance.Here Ahara is mentioned as common cause of the every disease .The specific

Ahara as causative factor for each diseases were mentioned in different parts of Samhita. [2]

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While describing Samanya Nidana of Srotodushti, Acharya states the importance of the Ahara in

the manifestation of the disease. [3]

Similarly, while mentioning about the Nidanas of Mental disorders like Unmaada, Apasmara,

and Attatwabhinivesha Acharya Charaka has given due emphasis on dietetic causes. [4]

Further while mentioning about subtypes of Unmaada, Acharya Charaka mentions the following

dietetic causes:

1) Vataj Unmaada- Ruksha, Alpa, Sheeta anna (Foods which are dry and cold in nature and

which are less in quantity), Upvaasa (habitual fasting) [5]

2) Pittaj Unmaada – Katu,Amla,Vidahi (Foods which are pungent, sour in nature and which

cause burning sensation) [6]

3) Kaphaj Unmaada – Bhunkte Nakhadi Shauklyam (Eating Nails,etc.unhygeinic foods etc.) [7]

While mentioning about nidanas for Apasmara,Acharya Charaka quotes that:

“

” [8]

Further while describing about Attatwabhinivesha he mentions,

“

” [9]

Considering the following points three important dietetic factors were concluded to play a

important part in manifestation of mental disorders. They are:

1) Viruddhaahara (Incompatible food articles)

2) Dushta ahara(Diet whose natural properties are modified by various processes)

3) Ashuchi ahara or Maleenahara (Impure Ahara)

Viruddhaahara

SåWûkÉÉiÉÑmÉëirÉlÉÏMüpÉÔiÉÉÌlÉ SìurÉÉÍhÉ SåWûkÉÉiÉÑÍpÉÌuÉïUÉåkÉqÉÉmÉ±liÉå: mÉUxmÉUaÉÑhÉÌuÉÂ¬ÉÌlÉ ÌMüÎlcÉiÉ, MüÉÌlÉÍcÉiÉç xÉÇrÉÉåaÉÉiÉç

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Articles of diet that are inimical to the body-elements tend to disagree with the system (Body)

are known as Viruddha ahara.

Types of Viruddha Ahara [11]

Charakacharya described about eighteen types of Viruddha-

1. Desha Viruddha: - Intake of dry and sharp substance in deserts; unctuous and cold substance

in marshy land.

2. Kala: - Intake of cold and dry substance in winter; pungent and hot substance in the summer.

3. Agni: - Intake of Guru Dravya when the power of digestion is mild (Mandagni); intake of

Laghu Dravya or light food when the Agni is Tiksna. Similarly intake of food at variance

with Vishama and Sama Agni come under this category.

4. Matra: - Intake of honey and ghee in equal quantity.

5. Satmya: - Intake of sweet and cold substance by persons accustomed to pungent and hot

substance.

6. Dosha: - Utilisation of diets and regimen having similar qualities with Dosas but at variance

with the Satmya(habit) of the individual.

7. Samskara: - Diets which when prepared in a particular way produce poisonous effects, for

example improperly processed food

8. Virya: - Substances have Sita Virya in combination with these of Usna Virya, for e.g. taking

hot and cold diet at the same time together

9. Kostha: - Administration of a mild purgative in a small dose for a person of Krura Kostha

and administration of strong purgative in strong dose for a person having Mrdu Kostha

10. Avastha: - Intake of Vata aggravating food by a person after exhaustion, sexual act and

physical exercise or intake of Kapha aggravating food by a person after sleep or drowsiness.

11. Krama: - If a person takes food before his bowel and urinary bladder is clear (empty) or

taking food inspite of having no hunger or after having aggravated hunger.

12. Parihara-Upacara: - Intake of hot thing after taking pork etc. and cold things after taking

ghee.

13. Paka: - Preparation of food etc. with bad or rotten fuel and undercooking,overcooking or

burning during the process of preparation.

14. Samyoga: - Intake of sour substance with milk or taking milk with khichdi

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15. Hridaya Viruddha: - Food which is not pleasant in taste or which is not of your choice

16. Sampada Viruddha:-Intake of substance that is not matured over matured or putrefied.

17. Vidhi Viruddha: - Taking meal without follow the rules of eating for eg. taking meals in

public or buffet dinners

Dushta Ahara

Dushtahaara can be understood as the diet whose natural properties are modified by various

processes. Different types of processes are carried out on the substances aimed to introduce

required properties or to transform undesired inherent properties of substances. Properties of

processed food are depended on two matters i.e. proper selection of food process and conduction

of them in proper way. Errors in these two results in adverse properties of processed food and

lead to adverse effects in the consumed food articles. This can be termed as Dushta ahara.

Over maturity is also reason for adverse effects for e.g over ripened fruits, stale water and stale

Madya (alcohol). Stale water has been kept for more than one day should never be given to

thirsty person because it becomes Abhishyandi and increase Kapha. Maharshi Suśruta has given

detail description of proper storage of food items in proper utensils. If food items are stored in

improper utensils, it gives rise to adverse effects for e.g. Ghrita kept in a bronze vessel for more

than 10 days brings out poisonous properties in the Ghrita.

Food processes are done to produce attractive, marketable and often long shelf-life food

products. These include baking, roasting, sautéing stewing, frying, grilling, barbecuing, smoking,

boiling, steaming, braising. A more recent innovation is microwaving. Various methods use

differing levels of heat and moisture and vary in cooking time. The method chosen greatly

affects the end result. Other food processes include freezing, dehydration, canned foods, bakery

items or items made of refined flour, packaged high-calorie snack foods, etc.

In Comparative Study of Food Prepared Conventionally and in the Microwave Oven, published

by Raum & Zelt in 1992, at 3(2): 43, states that micro waved food contains both molecules and

energies not present in food cooked in the way humans have been cooking food since the

discovery of fire. Microwave energy from the sun and other stars is direct current based.

Artificially produced microwaves, including those in ovens, are produced from alternating

current and force a billion or more polarity reversals per second in every food molecule they hit.

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Production of unnatural molecules is inevitable. Naturally occurring amino acids have been

observed to undergo isomeric changes (changes in shape morphing) as well as transformation

into toxic forms, under the impact of microwaves produced in ovens. Microwave ovens are

frequently used for reheating previously cooked food, and bacterial contamination may not be

killed if the safe temperature is not reached, resulting in food borne illness, as with all inadequate

reheating methods.

Since the frozen foods are processed foods, structural, chemical and nutritional changes are set in

during their preparation. The processing ensures that the food is preserved, its shelf life is

extended, and it is tastier and more digestible. However it also diminishes the nutritional value

the food had in its fresh and natural form. Additives are used to preserve food from fungal

spoilage and also to prevent fruit from browning after being peeled. This also leads to alteration

in the natural properties of food items.

Canning is an old preservation technique that involves heating food to high temperatures in the

tin to make it safe enough to eat (the heat destroys any bacteria that might spoil the food). With

some canned food, manufacturers use brine - salt water - or vinegar to ensure that bugs don't

grow in the tin - this can lead to high levels of salt in your diet, which can have negative effects

on blood pressure. Some of the nutrients will also be lost in the cooking process. There is a

substantial reduction of vitamins and minerals that are sensitive to heat during the canning

process. Lastly the most alarming problem is the presence of the bisphenol A (BPA) in the cans

lining has negative effects on human health and environmental condition.

Junk food tends to bring down your energy levels and make you lethargic because they are filled

with carbohydrates that spike your blood sugar levels. Soon after you eat junk food, you feel

yourself lulled into stupor because your sugar levels rise and fall dramatically. This makes you

feel sleepy and less inclined to be active and alert. Your reflexes and senses become duller by the

day and you start to lead a more sedentary life. The fat from junk food raises your cholesterol

levels and your clogged arteries cause heart attacks and bring on strokes which could debilitate

you, or worse, even kill you.

Benefits of food processing are toxin removal, preservation, easing marketing and distribution

tasks, and increasing food consistency. But along with these benefits, food processes may lead to

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severe adverse effects. Here some food processes of this modernized society are described with

their adverse effects for example.

Ashuchi Ahara(Impure Ahara)

Food should be used after cleansing process. Acharya Charaka mentions that if this process not

done properly like Meat of Hāridraka’ mixed with ashes, dust and honey causes instantaneous

death [12]

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Vitiated water always should be used after cleansing process. If this process is not properly done,

some impurities may remain in water and this water leading to adverse effects. By storing water

for a long time increases chances of contamination. Contaminated water can be the cause of

widespread sickness and disease. When water sources come into contact with human viral and

bacterial infections leading to many diseases. Stale water i.e. water kept for many days should not be

used for drinking as it becomes Abhishyandi and increases Kapha.This may lead to blocking of

channels(srotorodha) and may lead to pathogenesis of psychiatric disorders.

Similarly, if unclean vegetables or other food articles are consumed chances of contamination

increases and leads to infection by bacteria, parasites, etc.This may be due to physical objects like

stones, bones, etc. or due to chemical additives like pesticides, food additives, etc.

There are numerous ways of mishandling foods during their preparation which can make them unsafe

for public consumption. Using dirty cooking equipment, lack of temperature control and monitoring,

improper reheating or hot-holding, lack of refrigeration, no hand washing facilities, etc. are some of

the ways that can lead to the mishandling and contamination of foods. Food operators with poor

hygiene or those who are ill are also more likely to cross-contaminate the food products that they

prepare. This is the main problem with eating at road side laris or road vendors.

Keeping all these things in mind, a survey study was planned for the assessment of role of Ahara

in the etiopathogenesis of Manasa Rogas (mental disorders).

A survey was carried out on 170 patients suffering from various psychiatric disorders

between the age of 16-60 years irrespective of sex, religion, caste, etc. from the o.p.d. and

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126

i.p.d. of department of Panchakarma & Manas Roga, I.P.G.T&RA, Jamnagar and “Mann

Hospital” Jamnagar.

The effect of their dietetic habits in the manifestation of Manas Roga was assessed on the

basis of the history given by the patients and the informants.

A specialized survey proforma was prepared for this purpose and the results were statistically

evaluated.

References

1. Agnivesha, “Charaka Samhita” revised by Charaka and Dridhbala with „Ayurveda

Dipika‟commentary by Chakrapanidatta,edited by Vaidya Yadavji Trikamji

Acharya,Chaukhambha Surbharti Prakashan,Varanasi,reprint 2008, Sutrasthana 27/349-

350,pg.174



Acharya,Chaukhambha Surbharti Prakashan,Varanasi,reprint 2008, Sutrasthana 28/45,pg.181



Acharya,Chaukhambha Surbharti Prakashan,Varanasi,reprint 2008, Vimanasthana

5/23,pg.252



Acharya,Chaukhambha Surbharti Prakashan,Varanasi,reprint 2008, Chikitsasthana 9/4,pg.467



Acharya,Chaukhambha Surbharti Prakashan,Varanasi,reprint 2008, Chikitsasthana 9/9,pg.468



Acharya,Chaukhambha Surbharti Prakashan,Varanasi,reprint 2008, Chikitsasthana

9/11,pg.468

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127



Acharya,Chaukhambha Surbharti Prakashan,Varanasi,reprint 2008, Chikitsasthana 9/14,pg.

468



Acharya,Chaukhambha Surbharti Prakashan,Varanasi,reprint 2008, Chikitsasthana 10/4 ,pg.

474



Acharya,Chaukhambha Surbharti Prakashan,Varanasi,reprint 2008, Chikitsasthana 10/57

,pg.477






Acharya,Chaukhambha Surbharti Prakashan,Varanasi,reprint 2008, Sutrasthana 26/86-

87,pg.150




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129

Table no. 72

Diagnosis wise distribution of 170 subjects

Diagnosis No. of patients %

GAD 88 51.76

Depression 27 15.88

Hysteria 7 4.11

Schizophrenia 4 2.35

BPMD 6 3.52

Stress induced Insomnia 13 7.64

Dementia 10 5.88

Phobic disorder 2 1.17

Epilepsy 3 1.76

Other 11 6.47

Diagnosis: Table no.72 shows that maximum no. of surveyed subjects i.e.51.76% were suffering

from Generalized Anxiety Disorder followed by 15.88% from Depression and 7.64% from Stress

induced insomnia. Dementia was noted in 5.88%, Hysteria was noted in 4.11% and Bipolar

Mood Disorder was noted in 3.52% of subjects. Schizophrenia was diagnosed in 2.35%,

Epilepsy was diagnosed in 1.76% and Phobic disorder was diagnosed in 1.17% of subjects.

6.47% of subjects were suffering from various other psychiatric disorders.

Table no. 73

Age wise distribution of 170 subjects

Age in years Total %

16-30

36 21.17

31-45

78 45.89

46-60

56 32.94

Survey Observations

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130

Age: Table no.73 shows that maximum no. of subjects i.e.45.89% were from the age group of

31-45 years followed by 32.94% from the age group of 46-60 years and 21.17% from the age

group of 16-30 years.

Table no. 74

Sex wise distribution of 170 subjects

Sex Total %

Male

80 47.05

Female

90 52.94

Sex: Table no.74 shows that maximum no. of subjects i.e. 52.94% were females and 47.05%

were males.

Table no. 75

Religion wise distribution of 170 subjects

Religion Total %

Hindu 148 87.05

Muslim 21 12.35

Christian 0 0

Other 1 0.99

Religion: Table no.75 shows that maximum no. of subjects i.e.87.05% were from Hindu religion

followed by Muslims i.e.12.35%. 0.99% of patients belonged to other religions.

Table no. 76

Occupation wise distribution of 170 subjects

Occupation Total %

Housewife 56 32.94

Labour class 11 6.47

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131

Service 47 27.64

Business 17 10

Retired 8 4.70

Student 13 7.64

Unemployed 9 5.30

Other 9 5.30

Occupation: Table no.76 shows that among the surveyed subjects, maximum no of subjects

i.e.32.94% were housewives followed by 27.64% from service class and 10% from business

class. 7.64% of subjects were students, 6.47% were from labour class, 5.30% were unemployed

and 4.70% were retired from their jobs. Apart from this 5.30% of subjects were engaged with

other occupations.

Table no. 77

Education wise distribution of 170 subjects

Occupation Total %

UE 5 0.94

PE 14 8.23

SE 27 15.88

HS 29 17.05

G 82 48.23

PG 13 7.64

Education: Table no.77 shows that maximum no. of surveyed subjects i.e. 48.23% were

graduates followed by 17.05% having higher secondary education and 15.88% having secondary

education.8.23% of surveyed subjects were primarily educated whereas 7.64% of subjects were

post graduates. Apart from this 0.94% of patients were under educated.

Table no. 78

Marital status wise distribution of 170 subjects

Marital status Total %

Married 107 62.94

Unmarried 37 21.76

Survey Observation

132

Marital status: Table no.78 shows that maximum no. of surveyed subjects i.e.62.94% were

married whereas 21.76% were unmarried. Among the married subjects 11.18% were widow and

4.11% were divorcees.

Table no. 79

Family wise distribution of 170 subjects

Family Total %

Nuclear 96 56.47

Joint 74 43.52

Family: Table no.79 shows that maximum no. of surveyed subject’s i.e. 56.47% were from

nuclear families and 43.52% were from joint families.

Table no. 80

Socioeconomic status wise distribution of 170 subjects

Socioeconomic status Total %

P 11 6.47

LM 42 24.70

M 49 28.82

UM 59 34.70

R 9 5.30

Socioeconomic status: Table no.80 shows that maximum no. of surveyed subjects i.e.34.70%

were from the upper middle class followed by 28.82% from middle class and 24.70% from lower

middle class.6.47% of subjects were from poor socioeconomic class and 5.30% were from rich

socioeconomic class.

Widow 19 11.18

Divorcee 7 4.11

Survey Observation

133

Table no. 81

Habitat wise distribution of 170 subjects

Habitat Total %

Urban 74 43.53

Suburban 76 44.70

Rural 20 11.76

Habitat: Table no.81 shows that maximum no. of surveyed subjects i.e.44.70% were residing in

suburban habitat followed by 43.53% residing in urban habitat and 11.76% residing in rural

habitat.

Table no. 82

Diet wise distribution of 170 surveyed subjects

Diet Total %

Veg 107 62.94

Mixed 63 37.05

Diet: Table no.82 shows that maximum no. of surveyed subjects i.e.62.94% were having

vegetarian diet followed by 37.05% having Mixed diet.

Table no. 83

Ahara pramana (Diet quantity) wise distribution of 170 surveyed subjects

Ahara pramana Total %

Alpa 79 46.47

Sama 68 40

Ati 23 13.52

Ahara pramana (Diet quantity): Table no.83 shows that maximum no. of surveyed subjects

i.e.46.47% were having Alpa ahara(less quantity) followed by 13.52% having Sama ahara(proper

quantity) and 13.52% having Ati Ahara(more quantity)

Survey Observation

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Table no. 84

Kshudha (Appetite) wise distribution of 170 surveyed subjects

Kshudha Total %

Alpa 54 31.76

Madhyam 100 58.82

Ati 16 9.41

Kshudha (Appetite) Table no.84 shows that maximum no. of surveyed subjects i.e.58.82% were

having Madhyam kshudha(moderate appetite) followed by 31.76% having Alpa kshudha(Less

appetite) and 9.41% having Ati kshudha(Excessive hunger)

Table no. 85

Trishna (Thirst) wise distribution of 170 surveyed subjects

Trishna Total %

Alpa 17 10

Madhyam 77 45.29

Ati 76 44.70

Trishna (Thirst): Table no.85 shows that maximum no. of surveyed subjects i.e.45.29% were

having Madhyam trishna (moderate thirst) followed by 44.70 % having Ati trishna (Excessive

thirst) and 10% having Alpa trishna(Less thirst)

Table no. 86

Dominant rasa (taste) wise distribution of 170 surveyed subjects

Dominant rasa Total %

Madhura 105 61.76

Amla 131 77.05

Lavana 162 95.30

Katu 98 57.64

Tikta 11 6.47

Kashaya 2 1.17

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135

Dominant rasa (taste): Table no.86 shows that maximum no. of surveyed subjects i.e.95.30%

were habituated to taking excessive Lavana rasa in diet followed by 77.05% having Amla Rasa

dominant diet ,61.76% having Madhura Rasa dominant diet and 57.64% having Katu rasa

dominant diet. Dominance of Tikta and Kashaya in diet was very negligible i.e. 6.47% and

1.17% respectively.

Table no. 87

Dominant guna (quality) wise distribution of 170 surveyed subjects

Dominant guna Total %

Guru 112 65.88

Laghu 58 34.11

Sheeta 109 64.11

Ushna 59 34.70

Snigdha 71 41.76

Ruksha 100 58.82

Dominant guna (quality) Table no.87 shows that maximum no. of surveyed subjects i.e.65.88%

taking Guru guna dominant diet followed by 64.11% having Sheeta guna dominant diet, 58.82%

having Ruksha guna dominant diet and 41.76% having Snigdha guna dominant diet. Dominance

of Laghu and Ushna guna in diet was. 34.11% and 34.70% respectively.

Table no. 88

Ahara shakti wise distribution of 170 patients

Abhyavarana shakti Total %

Avara 37 21.76

Madhyam 91 53.53

Pravara 42 24.70

Jarana shakti Total %

Avara 58 34.11

Madhyam 111 65.30

Pravara 1 0.99

Survey Observation

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Ahara Shakti: Table no.88 shows that maximum no. of surveyed subjects’ i.e.53.53% were

having Madhyam Abhyavarana shakti followed by 24.70% having Pravara Abhyavarana shakti

and 21.76% having Avara Abhyavarana shakti.

Madhyam Jarana shakti was observed in 65.30% of patient followed by Avara Jarana shakti in

34.11% and Pravara Jarana shakti in 0.99% of subjects.

Table no. 89

Distribution of Viruddhahara in 170 patients

Desha Viruddha Total %

Ruksha and tikshna substances in Jangala

desha

131 77.05

Snigdha and sheeta substances in Anupa desha

62 36.47

Kala Viruddha Total %

Cold and dry substances in winter

127 74.70

Hot and pungent substances in Summer

133 78.23

Agni Viruddha Total %

Heavy food in mandagni

130 76.47

Light food in tikshnaagni

61 35.88

Matra Viruddha Total %

Honey and ghee in equal quantity

53 31.18

Satmya Viruddha Total %

Qualities opposite to accustomed one

134 78.82

Dosha Viruddha Total %

Variant with habit and doshas

118 69.41

Samskar Viruddha Total %

Survey Observation

137

Improperly processed food

147 86.47

Virya Viruddha Total %

Hot and cold diet at same time

151 88.82

Kostha Viruddha Total %

Mild purgative in costive bowel

86 50.58

Strong purgative in laxed bowel

18 10.58

Avasthan Viruddha Total %

Vata aggr.diet after exhaustive act

157 92.35

Kapha aggr.diet after sleep/drowsiness

152 89.41

Krama Viruddha Total %

Food before clear bowel/bladder

168 98.82

Food inspite of no hunger or aggr.hunger

169 99.41

Parihara/Upchara Viruddha Total %

Hot things after eating meat

50 29.41

Cold things after taking ghee

49 28.82

Paka Viruddha Total %

Bad and rotten fuel

80 47.05

Undercooked,overcooked

105 61.76

Samyoga Viruddha Total %

Sour substances with milk

132 77.64

Milk with Khichdi

128 75.30

Hridaya Viruddha Total %

Survey Observation

138

Unpleasant taste

140 82.35

Sampad Viruddha Total %

Not matured,Over matured,Putrified

82 48.23

Vidhi Viruddha Total %

Public meals or buffet dinners

85 50

Distribution of Viruddhahara

Table no.89 shows distribution of surveyed subjects according the type of Viruddhaahara

taken by them. 77.05% of subjects were having Ruksha and tikshna substances in Jangala

desha followed by 36.47% having Snigdha and sheeta substances in Anupa desha which

were suggestive of Desha Viruddha.

Hot and pungent substances in summer were taken by 78.23% of subjects whereas cold and

dry substances in winter were taken by 74.70% of subjects. These findings were suggestive

of Kala Viruddha.

Maximum no. of surveyed patients i.e.76.47% were taking heavy food inspite of having

Mandagni and 35.88% were taking light food inspite of having tikshnagni which was

suggestive of Agni Viruddha.

Matra Viruddha finding was supported by the subjects habituated to taking honey and ghee

in equal quantity i.e.31.18%.

Majority of the patients’ i.e.78.82% were used to taking food having qualities opposite to the

accustomed ones which was suggestive of Satmya Viruddha.

Dosha Viruddha was seen in 69.41% of patients who were taking diet in variance with their

habits and doshas.

Maximum no. of patients i.e.86.47% were regularly taking improperly processed foods

which is indicative of Samskar Viruddha.

Virya Viruddha diet was taken by 88.82% of patients who were taking hot and cold diet at

same time.

Survey Observation

139

Maximum no. of patients’ i.e.50.58% were taking mild purgative inspite of having costive

bowel and 10.58% were taking strong purgatives in laxed bowel which is suggestive of

Kostha Viruddha.

Vata aggravating diet after exhaustive acts was taken by 92.35% of patients whereas Kapha

aggravating diet after sleep or in drowsiness state was taken by 89.41% of patients which is

indicative of Avasthan Viruddha.

Maximum no. of patients i.e.98.82% were habituated to take food before there bowel or

bladder was clear and 99.41% were taking food inspite of having no hunger which are

indicative of Krama Viruddha.

Parihara viruddha and upchara viruddha was present in 29.41% of patients who were taking

hot things after eating meat and 28.82% who were taking cold things after taking ghee.

Maximum no. of patients i.e.61.76% were taking undercooked or overcooked food and

47.05% were taking food cooked in rotten or bad fuel which are suggestive of Paka

viruddha.

Habit of taking sour things with milk was present in 77.64% of patients and habit of taking

milk with khichdi was seen in 75.30% of patients which indicates Samyoga viruddha.

Hridaya viruddha was found in 82.35% of patients who were taking food which was

unpleasant or not liked by them.

Maximum no. of patients i.e.48.23% were taking immature, overmature or putrefied food

items which are indicative of Sampad viruddha.

Maximum no. of patients’ i.e.50% were habituated to take meals in public or buffet dinner

which suggests a history of Vidhi viruddha ahara.

Table no. 90

Distribution of Dushta ahara in 170 patients

Dushta Ahara No. of patients %

Over ripe fruits,vegetables

130 76.47

Over ripe curd

137 80.58

Ghrt kept in bronze vessel 53 31.17

Survey Observation

140

Dehydrated,Frozen food

91 53.52

Microwave cooked

87 51.17

Reheated food

162 95.29

Canned food

85 50

Bakery items

161 94.70

Snacks

107 62.94

Distribution of Dushta ahara: Table no.90 shows Distribution of Dushta ahara in 170 patients.

Maximum no. of patients i.e. 95.29% were habituated to taking reheated food followed by

94.70% were regularly taking bakery products in their diet. Over ripe curd was regularly taken

by 80.58% of patients whereas overripe fruits and vegetables were consumed by 76.47% of

patients. Packet snacks were consumed regularly by 62.94% patients. Dehydrated or frozen food

was taken by 53.52% of patients, microwave cooked food was taken by 51.17% of patients and

canned foods were taken by 50% of patients.

Table no. 91

Distribution of Ashuchi ahara in 170 patients

Dushta Ahara No. of patients %

Stale Water

122 71.76

Unclean Vegetables, Fruits

111 65.29

Lari food

127 74.70

Distribution of Ashuchi ahara: Table no.91 shows Distribution of Ashuchi ahara in 170

patients. Maximum no. of patients i.e.74.70% were regularly taking Lari food i.e. food from the

road vendors followed by 71.76% and 65.29% who were taking stale water and unclean

vegetables and fruits respectively.

Survey Observation

141

Table no. 92

Distribution of foods as per action on mind in 170 patients

Foods as per action on

mind

No. of patients %

Sattvika 0 0

Rajasika 80 47.05

Tamasika 90 52.94

Distribution of foods as per action on mind: Table no.92 shows distribution of foods as per

action on mind in 170 patients. Maximum no. of patients’ i.e.52.94% were taking Tamasika diet

followed by 47.05% taking Rajasika type of diet.

Documents

Survey Study - INFLIBNETshodhganga.inflibnet.ac.in/bitstream/10603/13303/13/13_chapter 4.pdf · Survey Study 121 While describing Samanya Nidana of Srotodushti, Acharya states the