Ritucharya final presentation

1. -RituchaRya-
SeaSonal Regimen
foR healthy living
Dr. Gaurav Sharma, M.D. (Ayu)
Research Officer- Ayurveda
Dept. of AYUSH, Min. of H&FW,
Govt. of India
Email: [email protected]

2. Flow of Presentation
•Six Seasons
•Information regarding seasonal division of
Year
•Status of Doshik predominance, Guna, Rasa,
Bala in each Seasons
•Dos and Don'ts of Each season
•Ritu Sandhi (Change of season) & Oak
Satmya
•Summary and Key take out points for each
Season

3. Shad Ritu - Six Seasons
•India is a country blessed with Six different
seasons
Shishira
Winter
Greeshma
Summer
Varsha
Monsoon /
Rainy
Sharad
autumn
Hemant
Early
Winter
Vasant
Spring

4. Reason Behind Different Seasons on
Earth

5. Kala Vibhajan- Time Division
2 Ayana
1 Samvatsar (Varsh)
3 Ritu
1 Kashtha
1 Kala
15 Nimesh
1 Muhurt
30 Kashtha
1 Ahoratra
20 Kala
1 Paksha
30 Mahurt
1 Masa
15 Ahoratra
1 Ritu
2 Paksha
1 Ayana
2 Masa
Akshi Nimesh – Basic Unit of Time in Ancient time
5 Samvatsar (Varsh) 1 Yuga

6. Indian National Calendar (Saka calendar)
S.
No.
Month Length
Start date
(Gregorian
calendar)
RituSeason
1Chaitra 30/31March 22
Vasanta Spring
2Vaishākh 31 April 21
3Jyaishtha31 May 22
Grishma Summer
4Āshādha 31 June 22
5Shrāvana 31 July 23
Varsha Monsoon
6Bhādrapad31 August 23
7Āshwin 30 September 23
Sharat Autumn
8Kārtik 30 October 23
9Agrahayana30 November 22
Hemant Winter
10Paush 30 December 22
11Māgh 30 January 21
Sishira
Cold & dewy
season
12Phālgun 30 February 20

7. Seasonal Division of Year
•Adan Kala /
Uttarayan
•Visarga Kala /
Daskhinanyan
Samvatsar - Year
Six Months Six Months
Three Seasons
1. Varsha
2. Sharad
3. Hemant
Three Seasons
1. Shishir
2. Vasant
3. Grishma
1. Magha- Phagha
2. Chaitra- Vaishakh
3. Jyeshtha- Ashadha
1. Shravana- Bhadrapada
2. Ashvin- Kartika
3. Margsheesh- Pausha

8. Attributes of Adankala & Visargakala
Adan Kala
•Uttarayan- Agneya
•Agneya-Agni-guna Pradhan
•Vayu- Ati-ruksha
•Moon- Less Bala
•Sun- Strong Bala
•Sun Dries away things
•Ruksha, Tikta, Kashaya, Katu
•Gradually Bala lessens
Visarga Kala
•Dakshinayan- Saumya
•Soumya- Sheet guna Pradhan
•Vayu- not so ruksha
•Moon- Strong Bala
•Sun- Less Bala
•Moon nourishes things
•Snigdha, Amla, Madhur, Lavan
•Gradually Bala increases

9. Status of Bala (Strength) During Year
Māgh
Phālgun
Chaitra
Vaishākh
Jyaishtha
Āshādha
Shrāvana
Bhādrapad
Āshwin
Kārtik
Agrahayana
Paush
VasantaShishir Greeshma HemantSharadVarsha
MadhyaAadi Anta MadhyaAadi Anta
Madhyam / Moderate
Uttam / Highest
Avara / Lowest
Uttarayana Dakshinayana
B
A
L
A
S
T
R
E
N
G
T
H

10. Status of Rasa & Bala during Year
Ritu Status of
Strength of
Sun
Status of
Strength of
Moon
Dryness/
Unctuousness
Rasa in
Dravyas
Status of Bala
Shishir Poorna Ksheena Ruksha Tikta Shreshtha
Bala
Vasant Poorntar Ksheentar Rukshtar Kashaya Madhyam
Bala
Greeshm
a
Poorntam Ksheentam Rukshtam Katu Alpabala
Varsha Ksheena Poorna Snigdha Amla Alpabala
SharadKsheentar Poorntar Snigdhtar Lavan Madhyam
Bala
HemantKsheentam Poorntam Snigdhtam Madhur Shreshtha
Bala

11. Rhythm of Doshik Sanchaya-
Prakopa-Shamana during year
DoshaSanchaya
(Accumulation)
Prakopa
(Vitiation)
Shaman
(Pacification)
VataGreeshma Varsha Sharada
Pitta Varsha Sharada Hemanta
KaphaHemanta VasantaGreeshma

12. Seasonal variation and internal
chemical environment
•Cellular and humeral immunity is reduced in rainy
season
•Plasma cortisol is elevated in autumn
•Constriction of sodium space is more in summer
season

13. Vasant (Spring)
(Feb.- March to March-April)
•Characteristics: Wind blows towards south,
Accumulated Sleshma (Kapha) undergoes
liquefaction due to strong sunrays.
•Dosha: Prakopa of Kapha
•Bala: Madhyamabala
•Food to be taken: (Yava) Barley, Godhuma (Wheat),
In non-veg- Light cooked meat, fermented beverages
(alcoholic), Shunthi, Motha, Asana saadhit Water

14. Vasant (Spring)
(Feb.- March to March-April)
•Food not to be taken: Heavy, Sour, Sweet, Unctuous
•Activities: Vamana (Emesis), Dry Massage, More
physical activity, Gargling
•Common Diseases: Shwasa, Kasa, Pratishyay
(Respiratory allergies/ disorders), Agnimandhya,
Ajirna etc.
•Common Interventions: Vyoshadi Vati, Lavangadi
Vati, Sitopaladi Churna, Talishadi Churna, Shirishadi
Kwath, Kantaryadi Awleha Trikatu churna, Chitrakadi
Vati, Ajmodadi Churna, Hingwashtak Churna,
Lavanbhaskar Churna etc.

15. Greeshma (Summer)
(April-May to May-June)
•Characteristics: Excessively dry & hot
•Dosha: Vata Sanchaya and Kapha Shamana, due
to excessive dryness
•Bala: Avara (Lowest)
•Food to be taken: Sweet, Cold, Liquid and
Unctuous Drinks & Food items, Manth, Sharbata,
Light cooked non-veg items, Ghrit and Milk,
Plenty of Water

16. Greeshma (Summer)
(April-May to May-June)
•Food not to be taken: Alcoholic beverages, Lavan,
Katu, Amla, Ushna
•Activities: Divaswap- Nap during day time, Stay in
cooled place, indulge in forest, cold water and
flowers. Should not indulge in sexual activity and
excessive physical exertion.
•Common Diseases: Sun stroke, Exhaustion, Aruchi,
Trishna etc.
•Common Interventions: Shadang Paniya,
Amrapanaka, Takra sevan, Sheetal Sharbat,
Ushirasava, Chandanasav

17. Varsha (Monsoon / Rainy)
(June-July to July-Aug.)
•Characteristics: Digestive fire is further weakened,
Water becomes Amlavipaki
•Dosha: Vata Prakopa
•Bala: Alpabala
•Food to be taken: Drinks & Diet mixed with Honey,
Amla, Lavana & Sneha- on the day of excessive
raining to counteract the aggravation of Vata, Old
cereals- Barley (Yava), Godhuma (Wheat), Shali Rice,
Processed Yusha (Soup) of grains, Grape wine and
Arishta (with Honey).

18. Varsha (Monsoon / Rainy)
(June-July to July-Aug.)
•Food not to be taken: Watery demulcent drinks,
Impure / contaminated water
•Activities: Dry massage (Udvartana), Stay in less humid
place, Wearing garlands, perfumes. Avoid day sleeping,
excessive physical exercise, sexual intercourse,
exposure to sun
•Common Diseases: Amlapitta, endemics like cholera,
diarrhea, dysentery, skin diseases,
•Common Interventions: Ushnodaka with honey,
Bilwadi churna, Gangadhar churna, Trikatu Churna,
Haridra Khanda etc.

19. Sharad (Autumn)
(Aug.-Sept. to Sept.-Oct.)
•Characteristics: Sudden re-exposure to sun rays
causes Pitta vitiation
•Dosha: Pitta Prakopa
•Bala: Madyambala
•Food to be taken: Madhura (Sweet), Sheet (Cold),
Laghu, Tikta (Bitter), Shali Rice, Godhuma (Wheat),
Moonga, Yava, Madhu, Ghrita with Tikta (Bitter)
medicaments. Food which subsides Pitta.

20. Sharad (Autumn)
(Aug.-Sept. to Sept.-Oct.)
•Food not to be taken: Vasa (Fatty tissue), Oil,
Meat of aquatic animals, Dahi (Curd), Kshara
(Alkaline preparations)
•Activities: Wearing garlands, Exposure to
moonlight in the night, No day time sleep
•Common Diseases: Amlapitta, Sheetpitta, Kandu
etc.
•Common Interventions: Avipattikar Churna,
Ushirasava, Chandanasav, Madhuyashti Churna
etc.

21. Hemant (Early Winter)
(Oct.-Nov. to Nov.-Dec.)
•Characteristics: Sheetal Vayu, Prabala Jatharagni,
Madhur Rasa Uttapati, Endowed with Strength
•Dosha: Sanchaya- Kapha, Prashaman- Vata
•Bala: Shreshthabala
•Food to be taken: Heavy food (Unctuous), Newly
ripened rice and other grains, Heavy Non-veg
preparations, Snighdha, Madhur, Amla, Lavana,
Wine, Madhu (Honey), Milk & Ikshu (sugarcane)
products, Wine and other alcoholic beverages.

22. Hemant (Early Winter)
(Oct.-Nov. to Nov.-Dec.)
•Food Not to be taken: Vatavardhak, Laghu (Light-
Moonga), Ruksha (Dry- without oil)
•Activities: Oil Massage, Application of Oil over head,
Sunbath, Utsadana (Massage) , Residing in warm
underground chamber, Wearing of heavy, woollen
cloths, use of thick blankets, unlimited indulgence
into sexual activities
•Common Diseases: Sandhi stabdhta, Sandhi shool,
Pratishyay, Swasa, Kasa etc.
•Common Interventions: Chyawanprash,
Ashwagandha Churna, Yograj guggulu, Shilajeet,
Mahanarayan Oil (for L.A.)

23. Shishir (Winter)
(Dec.-Jan. to Jan-Feb.)
•Characteristics: Similar as that of Hemant Ritu but
has more Rukshata, Sheetata, Wind and Rain than
Hemant.
•Dosha: Same as that of Hemant
•Bala: Shreshthabala
•Food to be taken: Same as that of Hemant
•Activities: Same as that of Hemant in addition
remain in Less ventilated and more warm place

24. Ritu Sandhis – Change of Season
•Last Seven Days of out going Ritu and first seven
days of coming Ritu
•Importance- Period of Susceptibility for various
diseases.
•Should not leave the Dos & Don’ts of out going
Ritu at once & Should not switch over to new
Ritu’s regimen suddenly.
•Padansh Krama- Slowly adjust to new regimen.

25. Oka Satmya
•Continuous use of unwholesome will not cause
Vikar immediately due to habituation
•But may cause problems over a period of time
•This is called as Oak Satmya
•It should not be encouraged
•One should try to leave such habits gradually

26. Key Take Out Points
•Varsha- Prevent Amla, Contaminated water
•Sharad- Beware of Strong Sun, Pitta Shamak
Ahar VIhar
•Hemant- Eat Heavy & At will, No Day sleep
•Shishir- Follow Hemant regimen
•Vasant – Vaman; Kapha Prakop is to be
prevented, Use Honey
•Greeshma- Sleep during day time, accumulation
of Vata has to be taken care, Use Sattu &
Sharbat

27. T
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