Ayurveda mentioned that happiness; health and longitivity may be acquired by following swasthya-rakshana karmas like; dinacharya, ritu-charya, sadvruta, rasayana etc. Ritucharya is the considered diet and regimen according to the seasonal changes. Ayurveda divides a year into two kala; uttarayana and dakshinayana, each is formed of three ritus and a year consisted of six ritus which are; shishira, vasanta and grishma in uttarayan and varsha, sharada and hemanta in dakshinayana. Grishma ritus is considered in uttarayana. In grishma ritu sun rays becomes powerful day after day and appears destructive, shleshma decreases and vat increases consequently which leads daha, trushna, klama lakshanas, hence the food consumed in these ritus should be madhur, laghu, shit and drava gunatmak. Kruttan varga panak kalpana is explained by traditional text of ayurveda, which are pittashamak, trushanahar, shit, klamhar, prinan, mutral, hrudya in gunas. Ayurveda samhitas signifies importance and suggested consumption of panak kalpana as pathyapatya in grishma ritucharya. This article reviewed aspect of panak kalpana as pathyapatya in grishma ritu.
Keywords: Ritucharya; Uttarayana; Dakshinayana; Grishma Ritu; Panak Kalpana
Ayurveda is the science of traditional medicinal system, which mentioned treatment protocol of disease along with maintenance of the healthy condition and rejuvenator therapies. Ayurveda not only mentioned treatment of disease but also emphasizes significant of swasthyacharya, sadvruta, rasayana etc. to maintain happiness, health and longitivity. Ritucharya is the traditional concept of ayurveda which deals with the consideration of diet and © Ritucharya is prominently discussed in the first of most of the samhitas of ayurveda [1- 3]. The year according to ayurveda is divided into two periods called ayana depending on the direction and movement of sun these ayana are uttarayana ritus. As per ayurveda the diet regimen of an individual must involve consideration of ritus variation which are; shishira, vasanta, grishma, varsha, sharada and hemanta ritu.
Uttarayana indicates the ascent of the sun or northward movement of the sun and termed as aadan kal, in this period the sun and the wind are powerful, heat and dryness in the environment increased, which causes dryness in the body and thus reduces bala. Dakshinayana indicates the descent of the sun or movement of the sun in southern direction. In this period, the wind is not very dry; the moon is more powerful than sun. The earth becomes cool due to the clouds, rain and cold winds. The strength of person enhances during this period. It is also called visarga kala [2-4].
Grishma ritu is considered in the uttarayana. In grishma ritu the intensity of sun-rays increases as day becomes powerful which decreases shleshma, increases vat and leads daha, trushna, klama and lakshanas, hence in these season madhur, laghu, shit and drava gunatmak food need to be consumed. Kruttan varga panak kalpana is expaind by acharyas; these are the pittashamak, trushanahar, shit, klamhar, prinan, mutral, hrudya in gunas. Ashtang Hruday also mentioned use of panak kalpana in grishm ritucharya [5,6].
One part of fine powder of dravya and sixty four parts of water boiled up until only half part of the total mixture is remaining. The liquid obtained as a result is known as panak kalpana. This mixture should be used for purpose of drinking and cooking. Ayurveda mentioned use of this panak kalpana in grishm ritu.
Ayurveda also suggest that panchasar panak is kept inside a fresh mud pot, along with leaves of coconut trees and made sour should be drunk.
Draksha, parushak, khajursar, kol, gud, chaturjat, karpur, marich.
Kshudha, trusha, shramhar, santarpanjanya, hrudyakar, mutral, vishtanmbhi.
Ingedients: Madhuk.
Benefits: Shramhar, murcha, daha, trushnahar.
Pancchasarpanak:
Draksha,madhuk,gambhari,khajur,karpur.
Shukravardhak, dahahar, trushnahar.
Dhanyak, sharkara, karpur.
Shigrhapittahar.
Aam, sita, karpur or marich churna.
Ruchikar, balakarak, indriyatarpan.
In grishma ritu, due to the heat, air becomes hot and drains the coolness of earth. Due to this, people get dehydrated and weakened. From the above review, it can be said that, panak kalpana behaves as a dahahara, trushnahara and balya for human body. Also agnimandya occurs in grishma ritu and some of the above mentioned panak kalpana are referred as ruchikar, agnidipan and pachan. Hence it can be concluded that, consumption of panak kalpana in grishma ritu is beneficial for promotion of healthy life.