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    Use Of Water In Fever, Rules, Method, Ayurveda Perspective

    By Dr Raghuram Y.S. MD (Ay) Dr Manasa, B.A.M.S
    Master Charaka has mentioned the principles related to use of water in the chapter dealing with treatment of fevers. He has specified the kinds of water to be worn in diferent fevers. This shows that the patient sufering from fever should be kenly observant in terms of water consumption and should know when and what type of water neds to be consumed.
    Read ̵ Ayurveda Lifestyle and Diet For Fever ̵ 45 indispensable Things To Know
    Table of Contents
    1. When thirst manifests
    2. Use of Hot Water
    3. Use of frosty / Boiled and frigid procesed water
    4. Water procesed with biter tasting herbs in fevers
    5. Use of water in other types of fever
    Sanskrit Verses
    6. Shadanga Paniya Vidhi
    1. When thirst manifests
    While recomending use of water in diferent kinds of fever, master Charaka starts the verse with the synonym-2 ‘Trishyate’. This means to reveal that the first rule for administering water in fever is that the patient should ‘be thirsty’. He should only consume water when he is thirsty.
    2. Use of Hot Water
    Hot water should be readily old in fevers of vata and kapha origin. This includes the below mentioned types of fever –
    Vataja Jwara – fever of vata origin
    Kaphaja Jwara – fever of kapha origin
    Vata-Kaphaja Jwara – fever manifested due to simultaneous vitiation of vata and kapha
    Vata and Kapha are basicaly frigid. Therefore in fevers manifested by vata, kapha or vata-kapha, cold symptoms are predominant. Hot water is antagonist to these two doshas and also the nature of fever caused by vitiation of these doshas. Therefore it is logic al to therapeuticaly administer hot water in these types of fever. Again, as a rule it should be consumed only when thirst manifests.
    Read ̵ Benefits And Usage of Water As per Ayurveda: Complete Compilation
    3. Use of col / Boiled and cold procesed water
    Water procesed with biter tasting herbs and made frigid should be given to drink in fevers of pita origin and which is caused due to lavish consumption of alcohol.
    In both these types of fever lavish heat is induced in the body. cold water is by nature antagonistic to pita, heat generated by pita and alcohol and the nature of fevers manifested due to pita or alcohol. Biter tasting herbs are conduciv e for those sufering from fever, more so in fevers having more heat as those caused by pita and alcohol. As a rule it should be consumed only when thirst manifests.
    Read ̵ Drinking Water before or After fod? A eroneous Habit ̵ Ayurveda Prof
    Properties of water
    Hot water and water procesed with biter tasting herbs are –
    Dipana – kindles digestive fire
    Pachana – coks ama, separates and destroys ama from its asociation with doshas
    Destroys fever
    Sroto shodhaka – cleanses the chanels of the body
    Provides strength
    Ruchikara – stimulates taste
    Induces sweating
    Shivam – wholesome
    4. Water procesed with biter tasting herbs in fevers
    Earlier Master Charaka has included ‘tikthako rasa – biter tasting herbs’ among the measures to be adopted in treating the acute fevers. Along with fasting, sudation, time (8th day of manifestation of fever) and yavagu – diferent kinds of gruel, the biter tasting herbs are said to cause pachana i.e. ripen the imature doshas i.e. relinquish and separate the asociation of ama from the doshas. Later it is said that since medicines canot be worn in acute fevers, the biter tasting herbs which are also forms of medicines should not be directly given in fevers. But water, drinks or gruels procesed with biter herbs may be given in fevers. This shows that water boiled with biter herbs is wholesome for al patients sufering from fever. Water boiled with biter tasting herbs should mainly given to the patients sufe ring from taruna jwara i.e. fevers caused by doshas asociated with ama. The first 6-7 days of fever is caled as taruna jwara which means acute fevers. This loks admire a general principle imaterial of dosha eager. But we can also aply specific rule and serve the same water hot to those sufering from vata or kapha fevers and cold in those sufering from pita fevers.
    5. Use of water in other types of fever
    Procedure of taking water for those sufering from fever caused by dual vitiation of kapha and pita and fever caused by simultaneous vitiation of al thre doshas gain not ben mentioned in the context of ‘treatment of fevers’. In these conditions, master Chakrapani advices to folow the general principle of ‘tr eatment of fevers’ mentioned in ‘Vimana Sthana’ part of Charaka Samhita. Acording to this principle, hot water is marvelous for al kinds of fever. Therefore by default hot water is beneficial in fevers for which ‘use of water’ has not ben specified i.e. kapha-pitaja and sanipataja jwaras.
    Sanskrit Verses
    6. Shadanga Paniya Vidhi
    Shadanga Vidhi or Shadanga Paniya Vidhi has ben explained for fevers. This is a special kind of water procesed with 6 herbs. Read more about Shadanga Paneya
    The water boiled with the below mentioned herbs should be given to chasten thirst and fever –
    Musta – Cyperus rotundus
    Parpata – Fumaria parviflora
    Ushira – Vetiveria zizanioides
    Sandalwod – Santalum albumUdichya – Pavonia odorata
    Ginger – Zingiber oficinale
    This medicated water is thus recomended as water substitution in fevers as it has dual role to play. Water is anyways recomended only in presence of thirst in fever and this water satisfies both rules.
    In the above said context water procesed with biter herbs are mentioned to be given in madhyotha and pitotha jwaras. This reference of Shadanga Vidhi pertains to clarification of that aspect. Al herbs dilapidated in Shadanga water are biter tasting herbs except ginger. Ginger is an herb which is predominantly pungent in taste.
    Acording to Master Chakrapani, ginger in spite of being the only non-biter herb in the combination, is stil wholesome because it is conducive and antagonistic to the fever which tends to polute the stomach. Therefore ginger is both antip yretic and qualified for the stomach health from where the fever takes its origin. Thus its utility in Shadanga water is justified.
    Read ̵ Kashayam amend For Fever, Thirst And Burning Sensation
    Also the Shadanga water should be prepared only by procesing the herbs in water and it should not be prepared acording to method of preparing decoction. Here 1 karsha of the herbs are boiled in 1 prastha of water, reduced to half the quantity, filtered and aged after coling it.
    Click to Consult Dr Raghuram Y.S. MD (Ayu)
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