Jala and Ksira Varga | PPT (Ashtang Hriday / Samhita)

A detailed explanation on jala and ksira varga of ayurveda shtang hriday helpful for bams 1st proff latest 2024 syllabus

1. JALA VARGA
(Group of Different Types Of Water)

2. CLASSIFICATION OF JALA
•According to nature , water is of 2 types :
•A] Gangambu[Rain water without contamination]
•B]Samudrodaka[Rain water contaminated by dust and poison etc.
A/C to Sources it is of 8 types :
•Koupya[Well Water]
•Sarasa[Natural Lake]
•Tadaka[ Artificial Ponds]
•Caundya[Water collected in pits of rocks]
•Prasravana[Flown down from mountains]
•Audbhida[Natural springs]
•Vapi[ Well with flights of steps]
•Nadi[River]

3. A ] KOUPYA B] SARASA C] TADAKA D] CAUNDYA
Vikritpitta dosa Madhur,laghu guru and vitiates pitta vitiates pitta
Mitigates all dosa , Madhur and decrease pitta , Madhur and laghu, katurasa,ruksaguna,vatavardhaka
E] PRASRAVANA F] AUDBHIDA G] VAPI H] NADI

4. GANGAMBU (UNCONTAMINATED RAIN WATER )
“जीवनंतर्पणंहृदयंह्लादीबुद्धि प्रबोिनम्
तनु अव्यक्तरसंमृष्टंशीतंलघु अमृतोर्मम्I
गङ्गाम्बुनभसोभ्रष्टंस्र्ृष्टंतुअर्पन्दुमा�त ैः
हिताहितत्वेतद्भूयोदेशर्ालावर्ेक्षतेI” (AH.Su5/1)
Rain water is which has come into contact with Sunlight, Moon light and wind is :
1. Jeevaneeya–improves quality of life
2. Tarpana–Completely satisfying desire or need
3. Hrudya–good for heart
4. Hladi–calming and soothing to the mind and stomach
5. Buddhi prabodhanam–Stimulates intellect
6. Tanu –thin
7. Avyaktarasa–imperceptible taste
8. Sheeta–cold
9. Laghu(light to digest)
10. Amrutopama–similar to nectar
.Whether rain water is good or bad depends on the season and place where it rains.
.Due to sheetaviryait cures the diseases of pitta,rakta,Visa
.Alleviates Vataand Kaph and easily digestible.

5. SAMUDRAMBU [CONTAMINATED WATER ]
“अन्यथा
सामुद्रं, तन्नर्ातव्यंमासादाश्वयुजाद्ववना”(AH.Su5/3)
Except Gangambuor other kinds of water are known as Samudra-Jal.
Samudra-Jal Should not be used for drinking except in ASVAYUJA MASA [Autumn/Sept-
Oct]Because of the presence of star Agastya,whichDe-toxicatesthe poison existing in other
types of water.
TEST FOR THE QUALITY OF WATER :
Only that Rainwater which makes the boiled rice kept in clean silver plate which neither to
moist nor change it’s colour is to be considered as good for drinking purpose.

6. DUSHTA-JALA [ CONTAMINATED WATER ] :
Water which is :
•Dirty
•Mixed with mud,Algae,Weedsand leaves.
•Which is not exposed to sunlight and wind
•Which is a mixture of old and fresh
•Which is thick
•Not easily digestible And Frothy
•Containing worms
•Ushna(By nature]
•That rain water which is unseasonal or though seasonal that of the first rain
•That contaminated with the webs,saliva,urine,feacesof spider etc. and such other poisonous
materials.
Should not be used for drinking.

7. NADI-JALA [ RIVER WATER BENEFITS ] :
Water of the rivers which flow towards the western ocean and travels swiftly which are sweet
(Madhur) And whichghave pure water is good for health and suitable for drinking, whereas
that flowing into eastern ocean is not ideal for consumption
The water of rivers arising from himalyaand Malaya mountains and which get churned up
well by dashing against rocks are good for health , whereas the same water if gets stagnated
causes
A] KRMI (Intestinal parasites)
B] SLIPADA(Filariasis)
C] HRDROGA
D] KANTHAROGA AND
E]SIROROGA

8. ➢The water of KUPA (Deep well), TADAGA(Artificial Pond) etc. ,Shoulldbe
considered to be similar in (qualities and properties) To those of the JANGALA
DESA,ANUPA DESA And PARVATA DESA Respectively.
JALA-PANA VARJYA { AVOIDING OF DRINKING WATER } :
नाम्बुर्ेयमशक्त्यावास्वल्र्मल्र्ाग्ननगुग्ल्मभभैः
र्ाण्डूदराततसाराशोग्रिणीशोषशोधथभभैः
ऋतेशरग्न्नदाघाभयांवर्बेत्स्वस्थोअवर् चाल्र्शैः(AH.Su5/13,14)
1. Should not be consumed or consumed in very little quantity,
2. by those suffering from poor digestive function [AGNIMANDYA]
3. Tumors of the abdomen [GULMA]
4. Anaemia[PANDU]
5. enlargement of the abdomen [UDARA]
6. Diarrhoea[ATISARA]
7. Haemorrhoids[ARSAS]
8. diseases of the duodenum [GRAHANI DOSHA]
9. Dropsy [SOSA]
10. Excepting for Sharad (autumn) and Nidagha(summer) even healthy persons should drink
less quantity of water in all other seasons.

9. JALAPANA PHALA [ EFFECTS OF DRINKING WATER ] :
“समस्थूलर्ृशाभुक्तमध्यान्तप्रथमाम्बुर्ाैः”
a. Drinking water in between meals –Maintain the normalcy of tissues and easy digestion.
b. Drinking water after meals –causes obesity
c. Drinking water before meals –causes emaciation, weakness,Indigestion.
SHEETA JALA [COLD WATER] :
शीतंमदात्ययनलातनमूर्च्ापर्च्हदपश्रमभ्रमान्
तृष्णोष्णदािवर्त्तास्रववषाण्यम्बुतनयर्च्तत(AH.Su5/15)
Cold water relieves :
1. Madatyaya–alcoholic intoxication,
2. Glani–exhaustion,
3. Murcha–fainting,
4. Chardi–vomiting,
5. Shrama–debility (fatigue),
6. Bhrama–dizziness, giddiness,
7. Trushna–thirst,
8. Ushna–heat (of the sun) burning sensation,
9. Pittasra–bleeding conditions and Pitta dominant conditions
10. and Visha–poison.

10. USHNA JALA [ HOT WATER ] :
दीर्नंर्ाचनंर्ण््यंलघूष्णंबग्स्तशोिनम्II
हिध्माध्मानातनलश्लेष्मसद्यैःशुद्धिनवज्वरेI र्ासामर्ीनसश्वासर्ाश्वे�क्षुच शस्यतेII(AH.Su5/16,17)
Hot water :
1.Deepana –stimulates hunger,
2. Pachana–helps digestion,
3. Kantya–good for the throat,
4. Laghu–easily to digest,
5. Basti shodhana–cleanses the urinary bladder
It relieves :
6.Hidhma –relives hiccup,
7.Adhmana –flatulence,
8.Anila –aggravation of Vata
9.Shleshma –aggravation of Kapha
10.It is ideal on the days of Panchakarma therapy
11.Navajvara –fever of recent origin
12. Kasa–cold, cough
13. Ama –accumulation of undigested materials,
14. Peenasa–rhinitis (running nose),
15. Shwasa–dyspnoea and
16. Parshvaruja–pain in the flanks.

11. QUALITIES OF BOILED WATER AFTER GETTING COOLED :
Water which is boiled and then cooled :
a. Anabhishyandi–does not increase moisture or stickiness
in the body
b.Laghu–light to digest
c.Usefulin Pitta conditions
Water which is kept overnight,
a. It is not ideal for consumption.
b. It increases Tridosha.

12. NARIKELODAKA[COCONUT WATER] :
Tender coconut water is :
1. Snigdha
2. Swadu–sweet,
3. Vrushya–aphrodisiac,
4. Hima–coolant,
5. Laghu–easy to digest
Relieves :
a. Trushna–thirst,
b. Pittanilahara –balances Pitta and Vata.
c. Deepana –increases hunger and
d. Bastishodhana–cleanses urinary bladder.
Divya jalaof varsha ritu:
During varsa(rainy season) :
a.rainwater is best and
b.riverwater least suitable for consumption

13. APPLIED ASPECT :
➢Water is the solvent of life and is the major constituent of
the human body. An adult human contains about 60%
water (men 55-70% , women 45-60%)1
➢Sleep Reliever.
➢BenificialFor Heart
➢Work as anti –Indigestion & Relieves Desire of Trusna
➢Balkarak

14. KSIRA VARGA
(Group of different types of milk)

15. MILK [DUGDHA] :
❑TYPES OF MILK : [ 8 TYPES]
1)Go ksira[ COW’S MILK]
2)MahishaSir [buffaloes milk]
3)Aja ksira[Goatt’smilk]
4)Asvaksira[Horse milk]
5)Ustraksira[camels milk]
6)Nari ksira[Breast milk]
7)Avi ksira[Sheep milk]
8)Aibha[Elephant Milk]

16. GENERAL PROPERTIES OF THE MILK :
स्वादुर्ार्रसंग्स्ननिमोजस्यंिातुविपनम्
वातवर्त्तिरंवृष्यंश्लेष्मलंगु� शीतलम्II (AH.Su5/20)
Generally Milk is :
1. Svadupakarasa–sweet in taste and also at the end of digestion,
2. Snigdha–unctuous,
3. Ojovardhana–increases Ojus,
4. Dhatuvardhana–nourishes and increases body tissues,
5. VataPittahara–mitigates Vataand Pitta,
6. Vrushya–aphrodisiac,
7. Shleshmala–increases kapha
8. Guru –heavy to digest
9. Sheetala–coolant

17. GO KSIRA [COW’S MILK]
अत्रगव्यंतुजीवनीयंरसायनम्
क्षतक्षीणहितंमेध्यंबल्यंस्तन्यर्रंसरम्
श्रमभ्रममदालक्ष्मीश्वासर्ासाहदतृट्क्क्षुिैः
जीनपज्वरंमूत्रर्ृर्चरंरक्तवर्त्तंच नाशयेत्II (AH.Su5/21,22)
Cow’s milk
1. Jeevaneeya–promotes long life,
2. Rasayana–anti aging, rejuvenating
3. Kshataksheenahita–good for those emaciated after chest injury
4. Medhya –increases intelligence,
5. Balya–strengthening
6. Stanyakara–promotes breast milk production
7. Sara –helps easy movement of the bowels
Relieves :
a. Shramahara–exhaustion,
b. Bhramahara–dizziness
c. Mada–toxicity,
d. Alakshmi-in-auspiciousness
e. Shwasa–dyspnoea,
f. Kasa–cough,
g. AtitrutKshudha–severe thirst and hunger,
h. Jeernajvara–chronic fevers,
i. Mutrakrichra–dysuria
j. Raktapitta-bleeding diseases

18. MAHISHA KSIRA –(BUFFALO MILK BENEFITS) :
हितंअत्यग्ननअतनद्रेभयोगरीयोमाहिषंहिमम्
Buffalo milk is good for
1. People with very good digestion power,
2. Who suffer from Anidra–insomnia.
3. It is a coolant.
AJA KSHEERA-(GOAT MILK BENEFITS):-
अल्र्ाम्बुर्ानव्यायामर्टुततक्ताशन ैःलघु
आजंशोषज्वरश्वासरक्तवर्त्ताततसारग्जत्
Goat drinks less water and does a lot of walking. It eats pungent and bitter grass and vegetables, that are
light to digest. Hence goat milk also carries these qualities.
Goat milk is useful in :
1. Shosha–emaciation
2. Jvara–fever
3. Shwasa–dyspnoea, asthma, chronic bronchial disorders
4. Raktapitta–bleeding disorders of Pitta origin such as haemorrhoids, nasal bleeding
5. Atisara–diarrhoea, dysentery.

19. NARI KSIRA [BREAST MILK] :
मानुषंवातवर्त्तसृगभभघाताक्षक्षरोगग्जत्
तर्पणाश्चोतन नपस्य ैःII (AH.Su5/26)
Breast milk is useful in :
1. Vataand Pitta imbalance disorders
2. Asruk–blood vitiation disorder
3. Abhighata–useful in injuries
4. Akshirooga–it is used as eye drops to relieve eye infections and to relieve
redness.
It is used in :
a. Tarpanaand
b. Ashchottanatypes of eye treatments.
c. It is also used as nasal drops

20. UNCOOKED MILK IS :
र्योअभभष्यग्न्दगुवापमं, युक्त्याशृतमतोअन्यथा
भवेद्गरीयोअततशृतं, िारोष्णममृतोर्मम्II
1. Abhisyandi(causes excess secretion in the tissue pores, causing their blockage)
2. Guru –heavy to digest
3. Amakara–causes Ama and indigestion
4. Yuktyashrutamamrutopamam–if it is properly boiled, it is similar to nectar. Otherwise, it is poison.
5. Dharoshna–Milk drawn from udder (nipple) direct in to mouth is similar to nectar. (provided cow is
perfectly healthy without any infection).
❑ DADHI [CURD/COAGULATED MILK] :
अम्लर्ार्रसंग्राहिगु�ष्णंदधि वातग्जत्II
मेदैःशुक्रबलश्लेश्मवर्त्तरक्ताग्ननशोफर्ृत्I
रोधचष्णुशस्तम�चौशीतर्ेववषमज्वरेII
र्ीनसेमूत्रर्ृर्चरेच, �क्षंतुग्रिणीगदेI
न वाद्याग्न्नभशन वोष्णंवसन्तोष्णशरत्सुनII
नामुद्गसूर्ंनाक्षौद्रंतन्नाघृतभसतोर्लम्I
न चानामलर्ंनावर्तनत्यंणोमन्थमन्यथाII
ज्वरासृग्क्र्त्तवीसर्पर्ुष्ठर्ाण्डुभ्रमप्रदम्I (AH.Su5/29,30,31,32)

21. Curd has
1. Amla rasa –sour taste
2. Amla paka–undergoes sour taste conversion after digestion
3. Grahi-absorbent, useful in diarrhoea,
4. Guru –heavy to digest
5. Ushna–hot in nature
6. Vatajit–balances Vata
7. Increases
· Meda(fat),
· Shukra(semen),
· Bala (strength),
· Kapha,
· Raktapitta(bleeding disorders),
· Agni (digestion strength) and
· shotha(inflammation).
8. Rochishnu–increases taste
Useful in
· aruchau–useful in anorexia
· Vishamajwara–chronic, recurrent fever
· Peenasa–rhinitis
· Mutrakruchra–dysuria
· Grahani–malabsorption syndrome
Rules for curds consumption:
a. Curd should not be eaten at nights,
b. not made hot,
c. Curd should not be taken along with green gram soup
d. It should not be taken along with honey, ghee, sugar and Amla.
e. It should not be taken daily.
f. If used daily,
· it may cause / worsen fever,
· bleeding disorders,
· skin diseases,
· anemiaand
· dizziness.

22. TAKRA –(FAT-LESS BUTTERMILK):
तक्रंलघु र्षायाम्लंदीर्नंर्फवातग्जत्
शोफोदराशोग्रिणीदोषमूत्रग्रिा�धचैः
प्लीिगुल्मघृतव्यार्द्गरर्ाण््वामयान्जयेत्II (AH.Su5/33,34)
Takra(butter milk) -churned curds :
1. Laghu–easy to digest
2. Kashaya, amla –sour, astringent,
3. Deepana –improves digestion strength
4. Kaphavatajit–balances Kaphaand Vata
Useful in :
a. Shopha–inflammatory conditions
b. Udara –ascites
c. Arsha–haemorrhoids
d. Grahani–malabsorption syndrome
e. Mutradosha, Mutragraha–urine infection, dysuria
f. Aruchi–anorexia
g. Pleeha–splenomegaly
h. Gulma–abdominal distention
i. Ghritavyapat–in indigestion caused by excess consumption of ghee
j. Garavisha–chronic intoxication and
k. Pandu –anemia

23. MASTU –SUPERNATENT LIQUID OF CURDS (WHEY/WATERY PART OF CURDS) : -
Mastuis similar to buttermilk.
It is :
· Sara –promotes movement of fluids inside body channels
· Srotashodhi–cleanses body channels
· Vishtambhajit–relieves constipation
· Laghu–easy to digest.
NAVANITA (BUTTER):-
नवनीतंनवंवृष्यंशीतंवणपबलाग्ननर्ृत्
सङ्ग्राहिवातावर्तासृक्क्षयाशोहदपतर्ासग्जत्
क्षीरोद्भवंतुसङ्ग्राहिरक्तवर्त्ताक्षक्षरोगग्जत्II(AH.Su35/36)
Fresh Navanita(butter) is :
1. Vrushya–aphrodisiac,
2. Sheeta–coolant
3. Varna, bala, agnikrut–improves skin complexion, strength and digestion
strength.
4. Sangrahi–abosrbent, useful in diarrhoea
5. Vatapittasrukjit–balances Vata, Pitta and detoxifies blood
Useful in
a. Kshaya–chronic respiratory disorders leading to emaciation
b. Arsha–haemorrhoids
c. Arditavata–paralysis
d. Kasa–cough
The butter made directly from milk is :
i. Sangrahi–absorbent, useful in diarrhoea
ii. Raktapittajit–useful in bleeding disorders
iii.Akshirogajit–useful in eye diseases.

24. GHRITA –(GHEE/CLARIFIED BUTTER):-
➢Improving intelligence,memoryand cleverness
➢Improves digestion instant and lifespan increases
➢Increases sexual vigour(Shukravriddhi) and good for eyes
➢It is good for children
➢It helps in skin enchanchement and pleasant voice
➢Indicated for injury to chest, injury caused by weapons, burns , vata&pitta
disorders and poisonous state
➢Ghee is the best among all the fatty materrials
➢It is shitavirya
➢Best for retaining of youth
PURANA GHRITA –OLD GHEE
Purana Ghrita(old ghee) is used in the treatment of :
1. Mada–intoxication,
2. Apasmara–epilepsy,
3. Murcha–fainting,
4. Shira, karna, akshiyoni roga–diseases of the head, ear, eye and vagina;
5. cleanses and heals wounds.

25. MILK PREPARATIONS, FATTY DAIRY PRODUCTS:
Kilata, Piyusa, Kurcika, Morana, etc. are
1. strengthening,
2. increase the semen,
3. sleep and
4. Kapha,
5. cause constipation,
6. heavy to digest,
7. and aggravate the Doshas.
Notes –
· Kilatais the solid portion obtained after heating curds or buttermilk,
· Piyusais the milk of cow which has just given birth to a calf, uptoa period of about three days or till the milkbecomes thin
· Kurcikais the solid portion obtained after heating buttermilk
· while Morana(or Morata) is the sour, thin liquid portion.
गव्येक्षीरघृतेश्रेष्ठेतनग्न्दतेतुआववसम्भवेII
Milk and ghee obtained from cow’s milk are best and those obtained from ewe’s milk, the least.

26. THANK YOU
Presented By : Abhinay Kureel
(BAMS Student)