A History of Indian Medical Literature v1.c24.24

v1.c24.24

Chapter eight (mātrāsitīya) 70 deals with: the importance of consuming the proper quantity (mātrā) of food (8.1–2); 71 the bad effects of a deficient and excessive intake of food (8.3–4ab); 72 excessive intake may lead to the diseases called alasaka and visūcikā (8.4cd–6ab); the features of alasaka and visūcikā 73 (8.7cd–8ab) which explain their names; the symptoms of the vāta, pitta and kapha types of visūcikā (8.8cd–9); 74 the characteristics of alasaka (8.10–11); 75 the characteristics of the untreatable disease called daṇḍālasaka (8.12–13ab); 76 the characteristics of the equally untreatable disease called āmadoṣa or āmaviṣa (8.13cd–14); 77 the treatment of alasaka (8.15–16) and visūcikā (8.17); 78 the general management of ajīrṇa, which is due to āma (8.18–20ab); disorders caused by āma are relieved by the three kinds of apatarpaṇa (8.20cd–21ab); a small amount of āma requires laṅghana 79 (reducing measures), a moderate amount requires laṅghana and pācana measures, a large amount śodhana (purificatory measures) (8.21cd–22ab); 80 in general, diseases should be managed by measures which counteract their aetiological factors (nidāna- or hetuviparyaya), 81 but, when this is unsuccessful, with measures counteracting the disease itself (vyādhiviparyaya) (8.22cd–23); 82 as an alternative, therapies which are tadarthakārin 83 may be adopted; when the doṣas have become free from āma and the bodily fire is active again, one should employ massage with oil (abhyañjana), oleation, enemas, etc. (8.24); the three types of ajīrṇa (disorders of digestion): āmājīrṇa, viṣṭabdhājīrṇa and vidagdhājīrṇa, caused by kapha, vāta and pitta respectively (8.25–26); 84 the treatment of the three types of ajīrṇa (8.27); 85 the characteristics and treatment of vilambikā, a type of ajīrṇa caused by kapha and vāta, which possesses all the features of āma (8.28); 86 the symptoms and treatment of rasaśeṣājīrṇa (8.29); 87 the general management of ajīrṇa (8.30ab); the general symptoms of ajīrṇa (8.30cd–31ab); other causes, not yet mentioned, of āmadoṣa (8.31cd–33ab); the characteristics of samaśana, adhyaśana and viṣamāśana, 88 improper types of enjoying food which may cause death or give rise to serious diseases (8.33cd–35ab); rules for the proper consumption of food (8.35cd–38); 89 foods to be rejected (8.39); 90 articles of diet not suitable to habitual consumption (8.40–41); those suitable to habitual consumption (8.42–44); 91 foods to be consumed at the commencement, in the middle, and at the end of a meal (8.45–46ab); 92 two quarters of the stomach (kukṣi) should be filled with solid foods and one quarter with liquids, while the remaining quarter should be left empty (8.46cd–47ab); anupānas (8.47cd–52); 93 contra-indications for the use of an anupāna (8.53–54c); 94 rules to be observed after taking food and an anupāna (8.54d–55ab); 95 the proper time for taking a meal (8.55cd–ij).