Ayurveda dietetics review for Grahani (IBS) from classic texts.

Glossary definitions and references:

Scientific and Ayurvedic Glossary list for “Ayurveda dietetics review for Grahani (IBS) from classic texts.”. This list explains important keywords that occur in this article and links it to the glossary for a better understanding of that concept in the context of Ayurveda and other topics.

1) Grahani:
Grahani refers to the functional aspect of the digestive system in Ayurveda, particularly concerning the regulation and absorption of nutrients in the intestines. It is linked closely to the concept of digestive fire (Agni), and disturbances in Grahani can lead to disorders like Irritable Bowel Syndrome (IBS), manifesting in symptoms such as altered bowel habits and abdominal pain.

2) Ahara:
Aharas refers to dietary intakes and foods consumed in Ayurveda. Proper Aharas are essential for maintaining Agni (digestive fire) and balance within the doshas, thus playing a vital role in promoting health and preventing diseases.

3) Ayurveda (Ayus-veda):
Ayurveda is an ancient system of medicine originating from India, focusing on holistic health through the balance of body, mind, and spirit. It employs a combination of herbal treatments, dietary advice, yoga, and lifestyle modifications to promote well-being and prevent diseases, grounding its principles in ancient texts and practices.

4) Pathya:
Pathyas are the recommended beneficial dietary practices and substances in Ayurveda. They are essential for nourishing the body and mind, helping to balance doshas and strengthen Agni, thus playing a pivotal role in maintaining health and healing.

5) Diet:
Diet refers to the overall intake of food and drink in a person's routine. In Ayurveda, diet is a crucial factor for maintaining health and preventing diseases. A well-balanced diet is tailored according to an individual's constitution, lifestyle, and specific health conditions, aiming to nourish the body and balance doshas.

6) Takra:
Takra is buttermilk in Ayurveda, known for its digestive and cooling properties. It is often recommended for individuals with digestive disorders and is considered beneficial for balancing doshas, particularly Pitta. Takra aids in digestion, provides hydration, and is used as a therapeutic food in various Ayurvedic dietary regimes.

7) Food:
Food in Ayurvedic context encompasses all consumables, focusing on their qualities and effects on health. It is viewed not just as sustenance but as a means to maintain balance within the body. The right selection of food can influence Agni (digestive fire), impact dosha balance, and prevent illnesses.

8) Apathya:
Apathyas are the unfavorable or harmful food choices and practices in Ayurveda that can exacerbate conditions or disrupt dosha balance. Recognizing Apathyas is crucial for individuals seeking to improve their health and manage disorders effectively.

9) Varga:
Varga in Ayurveda denotes categories or classes, specifically relating to classifications of foods, herbs, and treatments. Each Varga has specific qualities and is used therapeutically based on an individual's constitution and health issues, helping to provide structured dietary and medicinal guidelines.

10) Milk:
Milk is considered a crucial food in Ayurveda, known for its nourishing and strengthening properties. Various types of milk, including cow and goat milk, are used for their health benefits, aiding digestion, improving vitality, and providing essential nutrients. Milk is often included in therapeutic diets for its balancing effects on doshas.

11) Disease:
Diseases in Ayurveda are understood as imbalances in the body, often rooted in disturbances of the doshas or digestive fire (Agni). The Ayurvedic approach to treating diseases involves correcting these imbalances through dietary changes and lifestyle modifications.

12) Vataja (Vata-ja):
Vataja refers to disorders arising from imbalances in the Vata dosha, one of the three fundamental energies in Ayurveda. Vata governs movement and communication in the body. Disorders related to Vata are often characterized by symptoms like constipation, pain, and anxiety, which can manifest in conditions like IBS.

13) Jala:
Jala translates to water in Ayurveda and is essential for hydration and maintaining bodily functions. It plays a vital role in digestion and metabolism, supporting healthy Agni. The quality and type of water consumed can significantly affect health, especially for individuals with digestive disorders.

14) Rice (Rce):
Rice, especially types like Shali, is a staple grain in Ayurveda, recognized for its digestibility and nourishing properties. It is commonly included in dietary recommendations, particularly for individuals with digestive issues due to its ability to support and enhance digestive fire (Agni).

15) Atisara:
Atisara is a term used in Ayurveda to refer to acute diarrhea, characterized by frequent watery stools. It is often considered a Vataja condition and can lead to dehydration and imbalances in digestive fire. Treatments focus on rehydration, restoring Agni, and dietary modifications.

16) Siddha:
Siddha means perfected or achieved in Ayurveda, often referring to formulated treatments or remedies that have been tested for efficacy. In dietary contexts, Siddha implies prepared foods or medicines that have therapeutic benefits and are recognized for their healing properties.

17) Dadima:
Dadima, or pomegranate, is a fruit known for its rich nutritional profile and medicinal properties in Ayurveda. It is considered beneficial for digestive health, skin health, and balancing Pitta dosha. Its astringent and nourishing qualities make it an important food for conditions like Grahani.

18) Dosha (Dosa):
Dosa is a fermented crepe made from rice and lentils, popular in Indian cuisine and recognized in Ayurveda for its digestibility and nutritional value. Dosas are typically aimed at being light on the stomach while providing essential nutrients, often favored in diets for digestive health.

19) Shali (Sali):
Shali is a variety of rice known for its beneficial properties in Ayurveda. It is often recommended for its digestibility and ability to enhance digestive fire (Agni). Shali is considered a wholesome food choice for individuals suffering from digestive disorders like Grahani.

20) Agni:
Agni, meaning 'digestive fire,' is a central concept in Ayurveda, representing the biological and metabolic processes occurring in the body. It is crucial for digestion, absorption, and transformation of food into energy and nutrients. A balanced Agni is synonymous with good health, while weakened Agni can lead to disorders.

21) Yoga:
Yoga in Ayurveda refers to both the physical practice and the broader philosophical system that promotes holistic well-being. It encompasses various postures, breathing techniques, and meditative practices aimed at balancing the body and mind, enhancing Agni, and supporting overall health.

22) Vata:
Vata is one of the three doshas in Ayurveda, characterized by qualities of air and space. It governs movement and communication in the body but can lead to disorders when imbalanced, resulting in symptoms like dryness, constipation, and anxiety. Understanding Vata is crucial for managing related health issues.

23) Karavellaka:
Karavellaka, or bitter gourd, is a vegetable known for its bitter taste and numerous health benefits in Ayurveda. It is recognized for its ability to aid digestion, balance blood sugar levels, and address Pitta and Kapha imbalances, making it a valuable addition to dietary recommendations for conditions like Grahani.

24) Pomegranate:
Pomegranate is a fruit often referred to in Ayurveda for its health benefits, particularly in relation to digestion and heart health. It is rich in antioxidants and vitamins, offering anti-inflammatory and nourishing properties, and is commonly recommended within diets for its ability to balance various doshas.

25) Kushmanda (Kusmanda, Kushmamda):
Kushmanda refers to the pumpkin in Ayurveda and is valued for its nourishing and hydrating properties. Known for its ability to support digestion and balance Vata, it is often incorporated into dietary practices and treatments for digestive disorders, offering both sustenance and health benefits.

26) Dhanyaka:
Dhanyaka, or coriander, is an aromatic herb in Ayurveda known for its culinary and medicinal uses. It offers digestive benefits, aids in detoxification, and helps balance Pitta dosha. It is often recommended in dietary practices for its ability to enhance flavor and promote digestion.

27) Samana (Shamana):
Shamana refers to soothing or alleviating methods in Ayurveda aimed at reducing the intensity of symptoms or discomfort associated with imbalances. It often involves dietary adjustments and therapeutic practices that contribute to restoring health.

28) Mamsa (Mamsha):
Mamsa refers to meat in Ayurveda, categorized based on its source and quality. Meat is considered a rich source of nutrients and is often incorporated into the diets for its strengthening properties. Different types of Mamsa have specific attributes and can influence dosha balance.

29) Apana:
Apana is a sub-dosha of Vata associated with the lower part of the body and functions related to elimination. It governs excretory activities and is crucial for maintaining regular bowel movements. An imbalance in Apana can lead to digestive disorders characterized by constipation or irregularity.

30) Bilva (Vilva):
Bilva, or wood apple, is a fruit noted in Ayurveda for its health benefits, particularly in digestive health. It is renowned for its astringent properties, often used to treat gastrointestinal disorders and balance Kapha and Pitta doshas, making it beneficial for individuals with Grahani.

31) Yava:
Yava refers to barley in Ayurveda, a grain valued for its nutritional properties. It is light, easy to digest, and commonly recommended for individuals with digestive issues. Yava is often included in therapeutic diets, promoting good digestion and offering various health benefits.

32) Roga:
Roga means disease or disorder in Ayurveda and is considered a disruption in the normal functions of the body. It encompasses various ailments resulting from imbalances in doshas, digestive fire, or improper dietary practices. Understanding Rogas leads to targeted treatment and dietary adjustments.

33) Soup:
Soup is considered a nourishing liquid food in Ayurveda, often made with vegetables, grains, and spices. It is designed to be easily digestible, providing hydration and essential nutrients. Soups are frequently included in dietary recommendations for promoting digestion and serving as light meals.

34) Pain:
Pain in the Ayurvedic context often signifies an imbalance within the doshas or a disturbance in Agni. It can manifest in various forms and is commonly associated with digestive disorders like Grahani. Identifying the source of pain helps tailor effective treatments and dietary practices.

35) Post:
Post in Ayurvedic terms might refer to situations occurring after certain conditions, like 'post-diarrhea' which is used to identify complications that arise after an episode of diarrhea. Recognizing post-condition symptoms allows for appropriate dietary and treatment adjustments.

36) Butter milk (Buttermilk):
Buttermilk, or Takra, is a fermented dairy product in Ayurveda valued for its digestive benefits. It is believed to ease digestion and balance Pitta dosha. Including buttermilk in the diet can support hydration and provide beneficial probiotics, making it ideal for managing digestive disorders.

37) Green gram:
Green gram, or Moong dal, is a legume recognized in Ayurveda for its health benefits, particularly in digestion. It is light and easy to digest, often recommended in dietary therapies for its ability to balance the doshas, support Agni, and aid in detoxification.

38) Substance:
Substances in Ayurveda encompass various materials such as foods, herbs, and minerals, each contributing to health and wellness. Understanding the distinct properties of different substances forms a foundational part of Ayurvedic practice, guiding dietary and treatment recommendations.

39) Mandagni (Manda-agni, Mamdagni):
Mandagni refers to weak or diminished digestive fire in Ayurveda, often leading to poor digestion and accumulation of Ama (toxins). It is a critical factor in many digestive disorders, and strengthening Mandagni through proper diet and lifestyle choices is essential for restoring health.

40) Tittira:
Tittira, or partridge, is a bird utilized in Ayurvedic dietary practices for its nutritional value. The meat is believed to possess strengthening properties and is often included in therapeutic diets to support health, particularly for individuals recovering from digestive issues.

41) Amalaki:
Amalaki, or Indian gooseberry, is a potent fruit in Ayurveda known for its high vitamin C content and rejuvenating properties. It aids in digestion, boosts immunity, and balances all three doshas. Amalaki is often recommended for overall wellness and as a tonic in Ayurvedic treatments.

42) Jangala (Jamgala):
Jangala refers to a specific classification of food in Ayurveda, often associated with dry or arid animals and conditions. Foods from Jangala are believed to possess specific health benefits and are included in therapeutic practices to address various health concerns.

43) Dravya:
Dravya is a comprehensive term in Ayurveda referring to any physical substance or material that can be used for therapeutic purposes. This includes foods, herbs, and medicinal compounds, each having specific attributes that contribute to health and healing processes.

44) Yavagu:
Yavagu refers to a type of gruel or porridge made from grains in Ayurveda. It is often considered easy to digest and is commonly recommended for individuals with digestive issues, providing nourishment while being gentle on the stomach.

45) Vihara:
Viharas refer to the lifestyle practices in Ayurveda that complement dietary approaches. These include daily routines, physical activities, and mental exercises essential for maintaining health, balancing doshas, and supporting overall well-being.

46) Nidana:
Nidanas are factors or causes leading to diseases in Ayurveda, encompassing dietary and lifestyle choices. Understanding Nidanas is vital for effective diagnosis and treatment planning, allowing practitioners to identify root causes and tailor interventions.

47) Lashuna (Lasuna):
Lasuna, or garlic, is a potent herb in Ayurveda known for its health benefits, particularly its antimicrobial and digestive properties. It is commonly included in diets for enhancing flavor while supporting digestion and balancing Vata and Kapha doshas.

48) Rotika:
Rotika refers to a type of flatbread made in Ayurveda, usually from various flours. It serves as a staple food item, providing sustenance and nourishment. The choice of flour and additional ingredients can significantly influence its health benefits, particularly for those with digestive issues.

49) Bitter:
Bitter is one of the six tastes recognized in Ayurveda, known for its detoxifying and digestive properties. Bitter foods and herbs are used to stimulate appetite and improve digestion, making them important components in dietary recommendations, particularly for managing Kapha imbalances.

50) Dadhi:
Dadhi, or curd, is a fermented dairy product valued in Ayurveda for its probiotic properties and ability to enhance digestion. It is rich in beneficial bacteria, important for gut health and balance in the digestive system, often included in therapeutic diets.

51) Laja:
Laja, or puffed rice, is a light and easily digestible food in Ayurveda. It is often consumed as a snack or added to other dishes, offering a quick source of energy while being gentle on the digestive system, making it suitable for those with sensitive digestion.

52) Shri (Sr, Sri):
Shri, meaning sacred or honorable, is often used to denote respect and reverence in Ayurveda. It can refer to auspiciousness and wellness goals, emphasizing the importance of maintaining good health and well-being throughout dietary practices and lifestyle choices.

53) Vayu:
Vayu, meaning wind, represents the element that corresponds to the Vata dosha in Ayurveda. Vayu governs movement and communication within the body, influencing physiological actions and mental processes. An imbalance in Vayu can manifest as digestive issues or mental disturbances.

54) Bitter gourd:
Bitter gourd, or Karavellaka, is a vegetable known for its bitter taste and numerous medicinal properties in Ayurveda. It is praised for its ability to regulate blood sugar levels, improve digestion, and support liver function, making it a valuable food choice for health.

55) Dhanyakahima (Dhanyaka-hima):
Dhanyaka-hima refers to coriander water, often used in Ayurvedic treatments due to its digestive and aromatic properties. It is utilized to aid digestion and balance doshas, especially in conditions associated with poor Agni or digestive disturbances.

56) Samanavata (Samana-vata):
Samana-vata is a sub-component of the Vata dosha that is responsible for the harmonization of digestive processes in Ayurveda. It is crucial for regulating appetite and digestion, and any imbalance in Samana-vata can lead to digestive disorders.

57) Apanavayu (Apana-vayu):
Apana-vayu is a specific subtype of Vata associated with functions related to elimination in Ayurveda. It governs the downward movement within the body, regulating bowel movements and menstrual cycles. Maintaining balance in Apana-vayu is vital for proper digestive health.

58) Lajamanda (Laja-manda):
Laja-manda, referring to a solution made from puffed rice, is often used in Ayurvedic contexts for its digestible properties and to soothe the stomach. It is recognized for being a light meal option, suitable for individuals facing digestive disturbances.

59) Depression:
Depression in the Ayurvedic context is sometimes linked to an imbalance in mental doshas (Sattva, Rajas, Tamas), which can affect physical health as well. It can contribute to digestive disorders and needs to be addressed holistically, including through dietary interventions.

60) Viruddha:
Viruddha refers to incompatible combinations of foods in Ayurveda that can lead to digestive disturbances and health issues. Avoiding Viruddha Bhojana (incompatible eating) is emphasized in dietary guidelines to maintain balance and promote healthy digestion.

61) Tridosha (Tridosa, Tri-dosha):
Tridoshas refer to the three primary doshas—Vata, Pitta, and Kapha—in Ayurveda that form the basis of an individual's constitution and health status. Balancing these doshas through diet and lifestyle choices is essential for achieving overall well-being and preventing diseases.

62) Prakasha (Prakasa):
Prakasha means illumination or clarity, often used to refer to the understanding of bodily functions and health in Ayurvedic practices. It emphasizes the importance of awareness regarding one’s constitution and health conditions for creating effective dietary interventions.

63) Samhita:
Samhita refers to the comprehensive texts of Ayurveda that compile knowledge on medicinal herbs, treatments, and dietary practices. These texts are foundational to Ayurvedic practices, providing guidelines for health and healing, including dietary recommendations.

64) Purisha (Purisa):
Purisha refers to the excrement or waste products in Ayurveda, often discussed in the context of digestion and elimination. Understanding the characteristics of Purisha can provide insights into an individual's health status, particularly regarding digestive function.

65) Mulaka:
Mulaka, or radish, is a root vegetable recognized for its health benefits in Ayurveda, particularly for its digestive properties. It is considered useful for balancing various doshas and is often included in dietary recommendations to promote digestive health.

66) Dhanya:
Dhanya refers to grains and cereals in Ayurveda, regarded for their nourishing qualities. They are fundamental components of the Ayurvedic diet, contributing to overall health and vigor, while different types of Dhanya may have specific benefits depending on their qualities.

67) Vyadhin (Vyadhi):
Vyadhis denote diseases or disorders in Ayurveda, covering a broad spectrum of health issues stemming from dosha imbalances. Managing Vyadhis involves identifying underlying causes and implementing lifestyle and dietary modifications for effective treatment.

68) Phala:
Phala means fruits in Ayurveda, which are recognized for their nutritional values and health benefits. Including various Phala in the diet is encouraged for their balancing and nourishing properties, contributing to overall well-being and vitality.

69) Bimbi:
Bimbi, or scarlet gourd, is a vegetable in Ayurveda known for its astringent properties. It is often incorporated into dietary practices for its health benefits, particularly in aiding digestion and balancing doshas, making it suitable for individuals with digestive complaints.

70) Kapha:
Kapha is one of the three doshas in Ayurveda, characterized by qualities of earth and water. It governs structures and lubrication in the body; when imbalanced, it can lead to weight gain, congestion, and lethargy. Understanding Kapha helps tailor dietary recommendations to maintain balance.

71) Madhu:
Madhu means honey in Ayurveda, prized for its sweetness and health benefits. It is often used as a natural sweetener and is lauded for its therapeutic properties, including antimicrobial, digestion-aiding effects, and soothing qualities.

72) Vidhi:
Vidhi refers to rules or guidelines in Ayurveda, particularly concerning diet and lifestyle. Following proper Vidhi is essential for maintaining health and ensuring that dietary practices align with individual needs, constitutions, and specific health conditions.

73) Shaka (Saka):
Shaka refers to vegetables or green leafy plants in Ayurveda, considered essential for a balanced diet. They are valued for their nutrient density and health benefits, contributing significantly to overall vitality and well-being, particularly in managing dosha imbalances.

74) Bhava:
Bhava in Ayurveda signifies the essence or nature of substances, often related to the quality of foods or herbs. Understanding the Bhava of different substances can help practitioners make informed dietary recommendations that align with individual health needs.

75) Manda (Mamda):
Manda refers to a light or gentle consistency, often related to food preparations in Ayurveda. Such foods are easier to digest and often recommended for individuals with weak digestive fire (Mandagni) or those recovering from illnesses, aiding in restoring health.

[Note: The above list is limited to 75. Total glossary definitions available: 220]