Hikka Shwasa Chikitsa: Difference between revisions

Line 1,337:

madhukaM pippalImUlaM guDo goshvashakRudrasaH [1] |

ghRutaM kShaudraM kAsashvAsahikkAbhiShyandinAM shubham ||115||

kharAshvoShTravarAhANAM meShasya ca gajasya ca |

shakRudrasaM bahukaphe caikaikaM madhunA pibet ||116||

kShAraM cApyashvagandhAyA lihyAnnA kShaudrasarpiShA |

mayUrapAdanAlaM vA shakalaM shallakasya vA ||117||

shvAvijjANDakacAShANAM [2] romANi kurarasya vA |

shRu~ggyekadvishaphAnAM [3] vA carmAsthIni khurAMstathA ||118||

sarvANyekaikasho vA~api dagdhvA kShaudraghRutAnvitam |

cUrNaM lIDhvA jayet kAsaM hikkAM shvAsaM ca dAruNam ||119||

ete hi kaphasaMruddhagatiprANaprakopajAH [4] |

tasmAttanmArgashuddhyarthaM deyA lehA na niShkaphe ||120||

Drinks in hikka shwasa patients: The patient suffering from hikka shwasa should drink water prepared in dashamula or devadaru (Cedrus deodara (Roxb.) Loud.) or madira (variety of alcohol) on feeling thirst.

Pathadyasava: patha (Cissampelos pareira Linn.), madhurasa (Marsdenia tenacissima Wight. & Am), rasna (Pluchea lanceolata C B Clarke), sarala (Operculina turpethum (Linn.) silva Manso) and devadaru (Cedrus deodara (Roxb.) Loud.) are washed and crushed and these ingredients should be put in suramanda (an alcoholic preparation). Small quantity of salt is added to this and administered in 1 prasrit dosage to alleviate hikka shwasa.

Hingvadi dravya: Hingu (Ferula northex Boiss), sauvarchala (Variety of salt), kola (Zizipus jujube Lam), samanga (Rubia cordifolia Linn.), pippali (Piper longum Linn.), bala (Sida cordifolia Linn.) are taken in equal quantity and made in to fine paste in juice of matulunga (Citrus medica Linn.). This paste is mixed in aranala and given to hikka shwasa patient.

Sauvarchaladi churna: Sauvarchala (variety of salt), nagara (zingiber officinale Roxb.), bharngi (Clerodendrum serratum Linn.) should be taken in equal quantity and mixed with double quantity of sharkara (sugar). This combination should be taken with hot water.

Bharngi nagaradi churna: Bharngi and shunthi (Zingiber officinale Roxb.), maricha (Piper nigrum Linn.), yavakshara (alkali prepared from barley), pitadru (Berberis aristata DC.), chitraka (Plumbago zeylanica Linn.), asphota (Hemidesmus indicus R Br.) are used individually with hot water in hikka shwasa.

Utkarika: Utkarika should be prepared from madhulika (finger millet), vamshalohcana, shunthi (Zingiber officinale Roxb.), pippali (Piper longum Linn.) by cooking in ghee and used in shwasa associated with pitta.

~~The meat of shashvit or rabbit or blood of shallaka should be cooked with pippali ghrita should be used in shwasa associated with vata.~~

~~In the shwasa associated with vata and kapha should be administered combination of juice of sauvarchala, milk, ghee and trikatu and shali variety of rice.~~

In shwasa associated with kaphapitta should be given juice of flowers of shirisha (Albizzia lebbeck Benth), or juice of saptaparna leaves (Alstonia scholaris R Br.) along with pippali powder (Piper longum Linn.).

Drinks in ''hikka shwasa'' patients: The patient suffering from ''hikka shwasa'' should drink water prepared in ''dashamula'' or ''devadaru'' (Cedrus deodara (Roxb.) Loud.) or ''madira'' (variety of alcohol) on feeling thirst.

''Pathadyasava'': ''patha'' (Cissampelos pareira Linn.), ''madhurasa'' (Marsdenia tenacissima Wight. & Am), ''rasna'' (Pluchea lanceolata C B Clarke), ''sarala'' (Operculina turpethum (Linn.) silva Manso) and ''devadaru'' (Cedrus deodara (Roxb.) Loud.) are washed and crushed and these ingredients should be put in ''suramanda'' (an alcoholic preparation). Small quantity of salt is added to this and administered in one ''prasrita'' dosage to alleviate ''hikka shwasa''.

''Hingvadi dravya'': ''Hingu'' (Ferula northex Boiss), ''sauvarchala'' (Variety of salt), ''kola'' (Zizipus jujube Lam), ''samanga'' (Rubia cordifolia Linn.), ''pippali'' (Piper longum Linn.), ''bala'' (Sida cordifolia Linn.) are taken in equal quantity and made in to fine paste in juice of ''matulunga'' (Citrus medica Linn.). This paste is mixed in ''aranala'' and given to ''hikka shwasa'' patient.

''Sauvarchaladi churna'': ''Sauvarchala'' (variety of salt), ''nagara'' (zingiber officinale Roxb.), ''bharngi'' (Clerodendrum serratum Linn.) should be taken in equal quantity and mixed with double quantity of ''sharkara'' (sugar). This combination should be taken with hot water.

''Bharngi nagaradi churna'': ''Bharngi'' and ''shunthi'' (Zingiber officinale Roxb.), ''maricha'' (Piper nigrum Linn.), ''yavakshara'' (alkali prepared from barley), ''pitadru'' (Berberis aristata DC.), ''chitraka'' (Plumbago zeylanica Linn.), ''asphota'' (Hemidesmus indicus R Br.) are used individually with hot water in ''hikka shwasa''.

''Utkarika'': ''Utkarika'' should be prepared from ''madhulika'' (finger millet), ''vamshalochana, shunthi'' (Zingiber officinale Roxb.), ''pippali'' (Piper longum Linn.) by cooking in ghee and used in ''shwasa'' associated with ''pitta''.

The meat of ''shashvita'' or rabbit or blood of shallaka should be cooked with ''pippali ghrita'' should be used in ''shwasa'' associated with ''vata''.

In the ''shwasa'' associated with ''vata'' and ''kapha'' should be administered combination of juice of ''sauvarchala'', milk, ghee and ''trikatu'' and ''shali'' variety of rice.

In ''shwasa'' associated with ''kaphapitta'' should be given juice of flowers of ''shirisha'' (Albizzia lebbeck Benth), or juice of ''saptaparna'' leaves (Alstonia scholaris R Br.) along with ''pippali'' powder (Piper longum Linn.).

Madhukadi yoga: Madhuka (Glycyrrhiza glabra Linn.), pippalimula (root of Piper longum Linn.), jaggery, juice of dungs of cow or horse, ghee, honey subsides Kasa (cough), shwasa (dyspnoea), hikka (hiccups) and abhishyanda (conjunctivitis).

In shwasa with aggravated kapha the juice of dung of donkey, horse, camel or pig should be administered with honey.

@@ Line 1,337: / Line 1,337: @@
 madhukaM pippalImUlaM guDo goshvashakRudrasaH [1] |
 ghRutaM kShaudraM kAsashvAsahikkAbhiShyandinAM shubham ||115||
 kharAshvoShTravarAhANAM meShasya ca gajasya ca |
 shakRudrasaM bahukaphe caikaikaM madhunA pibet ||116||
 kShAraM cApyashvagandhAyA lihyAnnA kShaudrasarpiShA |
 mayUrapAdanAlaM vA shakalaM shallakasya vA ||117||
 shvAvijjANDakacAShANAM [2] romANi kurarasya vA |
 shRu~ggyekadvishaphAnAM [3] vA carmAsthIni khurAMstathA ||118||
 sarvANyekaikasho vA~api dagdhvA kShaudraghRutAnvitam |
 cUrNaM lIDhvA jayet kAsaM hikkAM shvAsaM ca dAruNam ||119||
 ete hi kaphasaMruddhagatiprANaprakopajAH [4] |
 tasmAttanmArgashuddhyarthaM deyA lehA na niShkaphe ||120||
-Drinks in hikka shwasa patients: The patient suffering from hikka shwasa should drink water prepared in dashamula or devadaru (Cedrus deodara (Roxb.) Loud.) or madira (variety of alcohol) on feeling thirst.
-Pathadyasava: patha (Cissampelos pareira Linn.), madhurasa (Marsdenia tenacissima Wight. & Am), rasna (Pluchea lanceolata C B Clarke), sarala (Operculina turpethum (Linn.) silva Manso) and devadaru (Cedrus deodara (Roxb.) Loud.) are washed and crushed and these ingredients should be put in suramanda (an alcoholic preparation). Small quantity of salt is added to this and administered in 1 prasrit dosage to alleviate hikka shwasa.
-Hingvadi dravya: Hingu (Ferula northex Boiss), sauvarchala (Variety of salt), kola (Zizipus jujube Lam), samanga (Rubia cordifolia Linn.), pippali (Piper longum Linn.), bala (Sida cordifolia Linn.) are taken in equal quantity and made in to fine paste in juice of matulunga (Citrus medica Linn.). This paste is mixed in aranala and given to hikka shwasa patient.
-Sauvarchaladi churna: Sauvarchala (variety of salt), nagara (zingiber officinale Roxb.), bharngi (Clerodendrum serratum Linn.) should be taken in equal quantity and mixed with double quantity of sharkara (sugar). This combination should be taken with hot water.
-Bharngi nagaradi churna: Bharngi and shunthi (Zingiber officinale Roxb.), maricha (Piper nigrum Linn.), yavakshara (alkali prepared from barley), pitadru (Berberis aristata DC.), chitraka (Plumbago zeylanica Linn.), asphota (Hemidesmus indicus R Br.) are used individually with hot water in hikka shwasa.
-Utkarika: Utkarika should be prepared from madhulika (finger millet), vamshalohcana, shunthi (Zingiber officinale Roxb.), pippali (Piper longum Linn.) by cooking in ghee and used in shwasa associated with pitta.
-The meat of shashvit or rabbit or blood of shallaka should be cooked with pippali ghrita should be used in shwasa associated with vata.
-In the shwasa associated with vata and kapha should be administered combination of juice of sauvarchala, milk, ghee and trikatu and shali variety of rice.
-In shwasa associated with kaphapitta should be given juice of flowers of shirisha (Albizzia lebbeck Benth), or juice of saptaparna leaves (Alstonia scholaris R Br.) along with pippali powder (Piper longum Linn.).
+Drinks in ''hikka shwasa'' patients: The patient suffering from ''hikka shwasa'' should drink water prepared in ''dashamula'' or ''devadaru'' (Cedrus deodara (Roxb.) Loud.) or ''madira'' (variety of alcohol) on feeling thirst.
+''Pathadyasava'': ''patha'' (Cissampelos pareira Linn.), ''madhurasa'' (Marsdenia tenacissima Wight. & Am), ''rasna'' (Pluchea lanceolata C B Clarke), ''sarala'' (Operculina turpethum (Linn.) silva Manso) and ''devadaru'' (Cedrus deodara (Roxb.) Loud.) are washed and crushed and these ingredients should be put in ''suramanda'' (an alcoholic preparation). Small quantity of salt is added to this and administered in one ''prasrita'' dosage to alleviate ''hikka shwasa''.
+''Hingvadi dravya'': ''Hingu'' (Ferula northex Boiss), ''sauvarchala'' (Variety of salt), ''kola'' (Zizipus jujube Lam), ''samanga'' (Rubia cordifolia Linn.), ''pippali'' (Piper longum Linn.), ''bala'' (Sida cordifolia Linn.) are taken in equal quantity and made in to fine paste in juice of ''matulunga'' (Citrus medica Linn.). This paste is mixed in ''aranala'' and given to ''hikka shwasa'' patient.
+''Sauvarchaladi churna'': ''Sauvarchala'' (variety of salt), ''nagara'' (zingiber officinale Roxb.), ''bharngi'' (Clerodendrum serratum Linn.) should be taken in equal quantity and mixed with double quantity of ''sharkara'' (sugar). This combination should be taken with hot water.
+''Bharngi nagaradi churna'': ''Bharngi'' and ''shunthi'' (Zingiber officinale Roxb.), ''maricha'' (Piper nigrum Linn.), ''yavakshara'' (alkali prepared from barley), ''pitadru'' (Berberis aristata DC.), ''chitraka'' (Plumbago zeylanica Linn.), ''asphota'' (Hemidesmus indicus R Br.) are used individually with hot water in ''hikka shwasa''.
+''Utkarika'': ''Utkarika'' should be prepared from ''madhulika'' (finger millet), ''vamshalochana, shunthi'' (Zingiber officinale Roxb.), ''pippali'' (Piper longum Linn.) by cooking in ghee and used in ''shwasa'' associated with ''pitta''.
+The meat of ''shashvita'' or rabbit or blood of shallaka should be cooked with ''pippali ghrita'' should be used in ''shwasa'' associated with ''vata''.
+In the ''shwasa'' associated with ''vata'' and ''kapha'' should be administered combination of juice of ''sauvarchala'', milk, ghee and ''trikatu'' and ''shali'' variety of rice.
+In ''shwasa'' associated with ''kaphapitta'' should be given juice of flowers of ''shirisha'' (Albizzia lebbeck Benth), or juice of ''saptaparna'' leaves (Alstonia scholaris R Br.) along with ''pippali'' powder (Piper longum Linn.).
 Madhukadi yoga: Madhuka (Glycyrrhiza glabra Linn.), pippalimula (root of Piper longum Linn.), jaggery, juice of dungs of cow or horse, ghee, honey subsides Kasa (cough), shwasa (dyspnoea), hikka (hiccups) and abhishyanda (conjunctivitis).
 In shwasa with aggravated kapha the juice of dung of donkey, horse, camel or pig should be administered with honey.