Concept of viruddha ahar w.s.r. to abhishyandi guna.

Glossary definitions and references:

Scientific and Ayurvedic Glossary list for “Concept of viruddha ahar w.s.r. to abhishyandi guna.”. 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) Aha (Ahan, Ahar):
Ahar refers to food or diet in Ayurveda, considered a fundamental component for health and wellbeing. The appropriate intake of Ahar is essential for maintaining the balance of Doshas and overall health. Improper Ahar intake leads to the concept of Viruddha Ahar, which causes various health issues.

2) Abhishyandi (Abhisyandi):
Abhishyandi signifies a property of certain foods that leads to heaviness and slippage in the body, causing obstruction in the flow of bodily fluids. Foods with Abhishyandi Guna create various disorders by obstructing the 'Rasavaha Srotas', which is critical for maintaining health.

3) Disease:
In Ayurveda, Disease refers to the manifestation of disturbances due to improper dietary habits or lifestyle choices. Awareness and avoidance of Viruddha Ahar, or incompatible foods, are significant for disease prevention. Many debilitating conditions arise from the consumption of Abhishyandi Guna foods.

4) Samhita:
Samhita refers to the ancient texts of Ayurveda, which compile knowledge on medicinal practices, dietary regulations, and health principles. These texts, like Charak Samhita and Sushrut Samhita, guide practitioners in understanding the importance of Ahar and other factors in maintaining health.

5) Guna:
Guna denotes the quality or properties of substances in Ayurveda. Each food or drug has specific Guna that affects its interaction with bodily elements. The concept of Guna aids in identifying whether a particular Ahar is beneficial or detrimental to health.

6) Milk:
Milk, or Dugdha, is a common dietary component in Ayurveda, valued for its nutritional benefits. However, when consumed with incompatible foods like fish (Matsya), it is considered Viruddha Ahar due to its potential to promote health issues through Abhishyandi properties.

7) Ayurveda (Ayus-veda):
Ayurveda is the traditional Indian system of medicine emphasizing a holistic approach to health through dietary management, lifestyle choices, and therapeutic practices. Its principles guide individuals toward 'Swastha Rakshan', or maintaining health, through appropriate Ahar and treatment methods.

8) Rukshana (Ruksana):
Rukshana refers to therapies aimed at drying up excess moisture and balancing the body's fluids. In the context of Abhishyandi Guna, Rukshana helps alleviate its symptoms, reducing heaviness and slippage that may result from improper dietary practices.

9) Dosha (Dosa):
Dosha represents the three vital energies in Ayurveda—Vata, Pitta, and Kapha—each with distinct characteristics. Imbalance among these Doshas can lead to health problems, making awareness of dietary practices and the impact of Viruddha Ahar crucial in maintaining harmony.

10) Picchilata (Picchila-ta):
Picchilata refers to the slippery quality generated by the intake of Abhishyandi Guna foods, causing obstruction in digestion and bodily functions. It is essential to counteract Picchilata through dietary adjustments and treatments to maintain health.

11) Langhana (Lamghana):
Langhana is a therapeutic approach in Ayurveda that promotes lightness in the body by reducing excess fluids and heaviness caused by specific diets. It is employed to alleviate the negative effects of consuming Abhishyandi Guna foods.

12) Dhatu:
Dhatu represents the bodily tissues in Ayurveda, which play vital roles in nourishment and overall health. Ahar and diet profoundly influence the quality and balance of Dhatus, making dietary choices critical to preventing diseases.

13) Diet:
Diet refers to the food choices and intake patterns individuals adopt. In Ayurveda, the concept of diet emphasizes not only what is eaten but also how it is consumed, focusing on compatible (Hitakar) combinations to promote health.

14) Life:
Life in the context of Ayurveda refers to the holistic view of health that encompasses physical, mental, and spiritual well-being. Maintaining a balanced lifestyle through proper Ahar is crucial for sustaining a healthy life.

15) Ushnodaka (Usnodaka, Ushna-udaka):
Ushnodaka refers to warm water, recommended in Ayurveda for its digestive and cleansing properties. It aids in the removal of obstructions in the body, particularly in the Rasavahi Srotas, related to the intake of Abhishyandi Guna foods.

16) Srotas (Shrotas):
Srotas represents the channels or pathways in the body through which doshas, dhatus, and waste materials flow. Proper function of Srotas is essential for health, and dietary habits significantly influence their clarity and capacity.

17) Substance:
Substance refers to any material that can be ingested or used in treatments. Understanding the nature of different substances, including their Guna and compatibility, is essential in Ayurveda to ensure health and prevent diseases.

18) Matsya:
Matsya, or fish, is a protein-rich food in Ayurveda, considered beneficial when consumed appropriately. However, when combined with incompatible foods like milk, it becomes Viruddha Ahar, leading to health complications due to its Abhishyandi characteristics.

19) Dugdha:
Dugdha, or milk, is highly regarded in Ayurveda for its nourishing qualities. Yet, its consumption must be mindful of combinations, as it can become a source of health issues when paired with certain foods, embodying the concept of Viruddha Ahar.

20) Vyadhin (Vyadhi):
Vyadhi translates to disease or disorder in Ayurveda, indicating a state of imbalance that impacts health. Knowledge of dietary practices helps in understanding and preventing Vyadhi associated with improper intake of Abhishyandi Guna Ahar.

21) Kleda:
Kleda represents excess moisture or fluid in the body, often resulting from consuming heavy, incompatible foods. Kleda is associated with health disorders, making its management through dietary and therapeutic means essential in Ayurveda.

22) Pana:
Pana refers to the act of drinking or consuming beverages. In Ayurvedic practice, the type and temperature of drinks can significantly impact digestion and health, making Pana a critical component in dietary recommendations.

23) Food:
Food encompasses all substances consumed for nourishment, playing a crucial role in maintaining health or causing disease. Ayurveda emphasizes the importance of Ahar and its compatibility with individual body types to promote well-being.

24) Curd:
Curd, or Dadhi, is a staple in many diets due to its probiotic properties. However, it can lead to health issues when consumed inappropriately or in combination with certain foods, demonstrating the significance of Ahar compatibility.

25) Laghu:
Laghu refers to the quality of lightness in substances in Ayurveda. Foods and therapies with Laghu qualities are attributed with qualities that can alleviate heaviness and promote digestion, important when dealing with Abhishyandi Guna.

26) Yukti:
Yukti signifies the principle of proper planning and reasoning in dietary practices. Applying Yukti ensures individuals consume compatible foods, which is crucial for health and preventing diseases related to improper Ahar intake.

27) Maha (Maha°):
Maha means 'great' or 'intense' in Sanskrit. In the context of food incompatibility, terms like Maha-Abhishyandi denote severe effects on health due to the consumption of certain combinations, highlighting the need for careful dietary choices.

28) Fish:
Fish, known as Matsya in Ayurveda, is valued for its nutritional properties. However, its combination with milk leads to the classification of this food pairing as Viruddha Ahar, emphasizing the importance of understanding food interactions.

29) Viruddhahara (Viruddha-ahara):
Viruddha-ahara refers to incompatible foods that disrupt physiological balance. Ayurvedic principles guide individuals to avoid such combinations to prevent health issues, emphasizing the role of dietary choices in maintaining wellness.

30) Knowledge:
Knowledge in Ayurveda encompasses understanding the principles of health, disease, and diet. Proper knowledge assists individuals in making informed choices regarding Ahar to prevent Viruddha Ahar and promote holistic well-being.

31) Prameha:
Prameha, or diabetes, is a chronic metabolic disorder discussed in Ayurveda. It can result from improper dietary habits, especially the intake of Abhishyandi Guna foods, demonstrating the connection between diet and disease management.

32) Visada (Vishada, Visha-da):
Vishada refers to the quality of clarity or purity in substances. In Ayurveda, the pursuit of Vishada through food choices signifies healthy digestion and balance, counteracting effects of heavy or incompatible diets.

33) Dravya:
Dravya denotes any material or substance, especially relating to herbs, foods, or medicines in Ayurveda. Understanding the properties and effects of different Dravyas is essential to effectively utilize them in improving health.

34) Ruksha (Ruksa):
Ruksha refers to the quality of dryness in foods or therapies. In Ayurveda, Ruksha Guna is applied therapeutically to counteract excess moisture and heaviness caused by consuming Abhishyandi Guna foods.

35) Guruta:
Guruta signifies heaviness in substances. In Ayurveda, foods characterized by Guruta can lead to sluggishness in bodily functions, making the understanding of their properties key to dietary choices promoting health.

36) Nidana:
Nidana refers to the causative factors or reasons behind health issues. In Ayurveda, understanding Nidana is critical for diagnosis and treatment, especially in relation to dietary choices leading to Viruddha Ahar.

37) Khara:
Khara points to the quality of roughness or intensity in food substances. Foods with Khara Guna offer specific physiological effects, making their balance important in dietary recommendations.

38) Vidhi:
Vidhi refers to the rules or guidelines for living, especially concerning diet and lifestyle in Ayurveda. Adhering to Vidhi enhances health and helps prevent diseases by ensuring the consumption of compatible Ahar.

39) Ushna (Usna):
Ushna signifies warmth or heat in Ayurveda. Foods with Ushna qualities can aid digestion and stimulate bodily functions, making their appropriate consumption essential for health management, especially alongside colder foods.

40) Ahara:
Ahara often refers to the more extensive concept of food, nutrition, and dietary practices in Ayurveda. It encompasses the qualities of food and its effects on health, emphasizing the relationship between diet and well-being.

41) Water:
Water is vital for hydration and essential functions in the body. Ayurveda stresses the importance of warm water (Ushnodaka) for digestive health, illustrating its role in maintaining balance and supporting bodily processes.

42) Mango:
Mango is a popular fruit praised for its nutritional content. However, when consumed with incompatible foods, it can contribute to digestive disturbances, exemplifying the significance of understanding food interactions in Ayurveda.

43) Sira (Shira):
Sira refers to channels or vessels in the body through which vital energies and nutrients flow. Maintaining the clarity and function of Sira is crucial for overall health, impacted by dietary choices.

44) Mala:
Mala represents waste products in the body that need elimination. In Ayurveda, the balance of Mala is essential for health, and improper Ahar can lead to the accumulation of undesirable waste.

45) Piper longum:
Piper longum, commonly known as long pepper, is used in Ayurvedic medicine for its health benefits. Its consumption must be balanced with other ingredients to avoid negative effects associated with Abhishyandi Guna.

46) Shalakyatantra (Salakyatantra, Shalakya-tantra, Shalakyatamtra):
Shalakya-tantra is a branch of Ayurveda focused on otorhinolaryngology (ENT) and related disorders. It emphasizes dietary practices affecting these areas, highlighting the significance of Ahar in preventing ailments.

47) Anabhishyandin (Anabhishyandi, Anabhisyandi, Anabhisyandin):
Anabhishyandi refers to properties of substances that do not produce heaviness or obstruction in the body. Consuming foods with Anabhishyandi Guna promotes health and well-being, contrasting with those causing negative effects.

48) Shonitadushti (Sonitadusti):
Shonitadushti refers to disorders related to blood or circulatory imbalances caused by improper dietary habits. Understanding this connection highlights the importance of compatible dietary practices in preventing such health issues.

49) Tuberculosis:
Tuberculosis is a serious infectious disease discussed in Ayurveda. Its relationships with diet and dosha imbalances illustrate the importance of careful dietary management in preventing and treating such conditions.

50) Dhanvantari (Dhanvamtari):
Dhanvantari is a deity in Ayurveda considered the god of medicine and health. His teachings influence Ayurvedic practices, emphasizing the importance of proper Ahar and healthy living.

51) Samshodhana (Samsodhana):
Samshodhana refers to purificatory processes used in Ayurveda to detoxify the body. This concept is significant when dealing with health issues arising from the consumption of Abhishyandi Guna Ahar.

52) Agadatantra (Agada-tantra, Agadatamtra):
Agadatantra is the branch of Ayurveda dealing with toxicology, focusing on the management of poisons and harmful substances. Understanding Agadatantra emphasizes the significance of Ahar compatibility in preventing toxicity.

53) Raktapitta (Rakta-pitta):
Raktapitta refers to bleeding disorders in Ayurveda. Proper dietary management is essential to avoid exacerbating conditions related to Raktapitta, making the awareness of Ahar's effects vital.

54) Discussion:
Discussion refers to the analysis and sharing of knowledge regarding Ayurvedic principles, dietary habits, and health. Engaging in such discussions facilitates understanding and application of Ayurvedic concepts in daily life.

55) Samprapti:
Samprapti represents the pathogenesis or process of disease development in Ayurveda. Understanding Samprapti helps identify causative factors, emphasizing the role of dietary practices in disease prevention.

56) Amlapitta (Amla-pitta):
Amlapitta is a condition characterized by gastric acidity in Ayurveda. It often relates to dietary errors, highlighting the necessity of adhering to compatible Ahar to maintain digestive health.

57) Apicchila:
Apicchila signifies a sticky, dense quality in substances. In Ayurveda, Apicchila Dravyas can aggravate health issues, making it essential to choose foods that do not induce such qualities.

58) Kushmanda (Kusmanda, Kushmamda):
Kushmanda, or pumpkin, is a vegetable discussed in Ayurvedic texts for its nutritional properties. Its proper consumption promotes health, but it should be integrated wisely within the dietary framework.

59) Blindness:
Blindness, or Andhya, is recognized in Ayurveda as a potential consequence of dietary imbalances. Careful selection of Ahar is critical for maintaining perceptual health, making awareness of food compatibility essential.

60) Vitiation (Vitiated):
Vitiation refers to the disturbance or imbalance in bodily functions or dosha. In Ayurveda, understanding the causes of vitiation—especially arising from improper Ahar—is crucial in maintaining health and preventing disease.

61) Utklesha (Utklesa):
Utklesha represents the state of aggravated doshas that contribute to health disturbances. Recognizing Utklesha helps in understanding the consequence of incompatible Ahar and the need to correct dietary habits.

62) Annapana (Anna-pana):
Annapana refers to the act of eating and drinking. In Ayurveda, proper Annapana practices are paramount to ensure the intake of compatible foods, which are critical for health and well-being.

63) Prakriya (Prakriye):
Prakriya signifies the methodology or processes involved in Ayurvedic treatment. Knowledge of Prakriya is vital for implementing effective dietary strategies to counteract health complications.

64) Shleshma (Slesma):
Shleshma indicates the mucous quality linked to the Kapha dosha in Ayurveda. Understanding Shleshma is essential for recognizing its effect on health, especially in relation to dietary habits.

65) Medicine:
Medicine is the field concerned with health, diagnosis, and treatment of diseases. In Ayurveda, the use of natural substances and understanding of Ahar are integral to achieving therapeutic outcomes.

66) Swelling:
Swelling, or Shopha, is a condition addressed in Ayurveda that may arise from dietary imbalances. Understanding the role of compatible diets sheds light on its prevention and management.

67) Samgraha (Sangraha):
Sangraha refers to the collection of knowledge or texts on a particular subject, particularly in Ayurveda. Sangraha contains essential information about dietary practices, guiding individuals toward maintaining health.

68) Bleeding:
Bleeding disorders, represented by Raktapitta in Ayurveda, demand careful management. Awareness of dietary influences on such conditions is essential for effective treatment and maintaining overall health.

69) Trishna (Trsna):
Trishna indicates thirst and is recognized in Ayurveda as a symptom of imbalance. Understanding its causes is crucial for implementing appropriate dietary practices to restore balance.

70) Sukshma (Suksma, Shukshma):
Sukshma refers to subtlety or fine qualities within substances. In Ayurveda, recognizing Sukshma attributes helps in enhancing the effectiveness of dietary choices and therapies.

71) Kshudha (Ksudha):
Kshudha denotes hunger in Ayurveda, representing the natural desire for food. Managing Kshudha through appropriate Ahar is essential for ensuring proper nourishment and health.

72) Prakopa:
Prakopa signifies the aggravation of doshas due to various factors—including improper diet. Understanding Prakopa helps address health imbalances through dietary modifications.

73) Vepathu:
Vepathu describes a state of tremor or shaking, often linked to imbalances caused by dietary errors. Recognizing Vepathu as a consequence of Ahar helps in addressing health conditions effectively.

74) Phanita:
Phanita relates to a sugar or sweet liquid, typically utilized in Ayurvedic formulations. Its properties influence health outcomes, underscoring the importance of carefully chosen Ahar in treatment plans.

75) Snigdha:
Snigdha signifies an oily or unctuous quality in substances. While some Snigdha foods are beneficial, excessive intake leads to imbalances, emphasizing the need for moderation and appropriate Ahar choices.

[Note: The above list is limited to 75. Total glossary definitions available: 110]