Indian Medicine (Medicin), translated by C. G. Kashikar c9.61

Language: English

c9.61.1

food is the cause of ailment. Therefore, nourishing methods and substances serving that purpose (*brimhana, tarpana*), as well as the fasting methods and the remedies for becoming thin (*langhana, apatarpana*) play an important role. But actually all kinds of food, solid or liquid, are enumerated in groups with information of their medicinal properties and effects, their taste and natural temperature (warm or cold). Eating flesh is not principally forbidden as in religious literature, but in conformity with the viewpoint of Smrtis and Asoka's inscriptions (*Recht und Sitte*, § 59) only the use of deer and of the sauce of deer (*jāngalarasa*) is recommended. Of the birds, those of the *viṣkira* kind (scrapers), viz. quails, francoline, sparrows, peacocks, wild hens, partridges and the like should be eaten; of fishes, the *rohita* (Cyprinus Rohita). The flesh of the animals of marshy place (*ānūpa*), chiefly of buffalo, is also frequently recommended. On the contrary, one should not eat the flesh of pigs, cattle, most of the fishes, at least not regularly (*na śilayet*, Car 1.5.8.). The medical works also do not take a declining view of the use of spirituous drinks (*madya*) which appears in the Smrtis as a sin punishable by death, and warn only against overdose or excess (cf. § 92). According to Susruta, all *madyas* are sour in taste, excite appetite and digestion, increase *pitta* and lessen *kapha* and *vāta*, purge and purify the bladder, give an exhilarating effect etc.

c9.61.2

Fermented drinks from grapes, date, syrup, rice, barley and other plant-stuffs are distinguished and particular effects are attributed to each of them. For the liquors counted among medicinal stuffs, see § 25; for the application of liquor for narcotic in operations, see § 27. The most important articles of food are the various corns, particularly rice, of which a great many varieties are mentioned. The most important are the winter-rice (*śāli*), particularly the red rice (*raktaśāli*) to which is attributed an effect of curing the disease, the "60 days rice" (*ṣaṣṭika*) which becomes ripe in summer in low contries and *vrīhi*, the rice of rainy season. Besides the rice, barley, wheat, beans, peas, lentils, millet and other corns are mentioned. Susruta denotes the smaller variety as inferior corn (*kudhānya*). Further groups (*varga*) are formed by fruit, vegetables, turnip-rooted fruit, herbs (ginger, garlic which is already celebrated in the Bower MS, etc.), salt, prepared food (rice-sauce, cooked rice, roasted rice, slime, cake, sour food etc.), liquids like water, milk, oil, molasses, buttermilk, ghee, honey, urine (in medicine), the above-mentioned liquor etc. The best water is rainwater which should be collected in autumn and should be used throughout the year. On the other hand, unhealthy water is that which is infected by leaves or mud, has bad smell or bad taste.

c9.61.3

The sugarcane is also eaten raw, but especially medical effects are attributed to its pressed juice, boiled or unboiled, to the syrup and the sugar. Of the oils, sesame oil is especially much used as an article of food as well as a medicine (external and internal). For salt, milk and urine, see § 22. Drink after repast (anupāna) is also sufficiently discussed. Thus according to Caraka, milk as anupāna works like ambrosia in exhaustion by fasting, walking, speaking etc. Thin people should take liquor after meal to become fat and fat people should take honey and water to become thin. Then are enumerated viruddha foods and drinks, i. e. those not suited to one-another and therefore causing unfavourable effect if combined, e. g. fish with milk. As usual food Car 1.5.9 recommends rice (ṣaṣṭika and śāli), mudga (phaseolus mungo), rocksalt, myrobalans, barley, rainwater, butter, venison and honey (Car 1.37; Su 1.20; 1.45 f.; AS 1.6 f.; 1.9 f.; AHr 1.5. f; Bhāv 1.1 227 ff; Rajani.). The quantity of food should be adjusted according to the digestive capacity (Car 1.5 etc.). There are only two daily meals : in the morning and in the evening.