Vatarakta Chikitsa: Difference between revisions

Excess intake of salty, sour and pungent foods with spices and deep fried in oil are observed to cause the disease. The soft drinks with alkalis, excess consumption of fatty substances, alcohol, aquatic animals, dried flesh are known to vitiate ''rakta''. A study carried on 178 participants revealed that excess intake of ''amlarasa'' could be a risk factor for joint inflammation, dentine hypersensitivity, stomatitis, halitosis, heartburn and papules.<ref>Panara KB, Acharya R. Consequences of excessive use of Amlarasa (sour taste): A case-control study. AYU [serial online] 2014 [cited 2018 Aug 15];35:124-8.Sourced from: http://www.ayujournal.org/text.asp?2014/35/2/124/146204</ref> Consumption of astringent, pungent, bitter, ''ruksha'' food items (grains of low nutritional values and those with dry property) vitiate ''vata dosha''. Consumption of ''tikshna''<ref name= "multiple1">Sushruta. Nidana Sthana, Cha.1 Vatavyadhi Adhyaya verse 42. In: Jadavaji Trikamji Aacharya, Editors. Sushruta Samhita. 8th ed. Varanasi: Chaukhambha Orientalia;2005. p.1.</ref>  (sharply acting) and ''vidahi'' (which causes burning) are other factors responsible for vitiating ''rakta''.<ref name = "multiple2">Vagbhata. Nidana Sthana, Cha.16 Vatavyadhi Nidana Adhyaya verse 1. In: Harishastri Paradkar Vaidya, Editors. Ashtanga Hridayam. 1st ed. Varanasi: Krishnadas Academy;2000.p.4.page no:535</ref>