RTUCHARYA ADHYAYA

seasonal regimen this chapter deals about the DO's and Don't according to the seasonal food should consume if not is occurs an disease

1. DR.RAOSAHEB.A.DESHMUKH M.D( Ayu ) Asso.Prof,Dept of Samhita-Siddhanta (Basic Principle) BLDEA's AVS AYURVEDA MAHAVIDYALAYA,HOSPITAL & RESEARCH CENTRE,VIJAYAPUR

2. 3. RITUCHARYA  ADHYAYA / ऋतुचर्या - SEASONAL REGIMEN 

3. The word Ritucharya is made of two words – a) Ritu means seasons b)   Charya means dos and don’ts (regimen). RITUCHARYA  ADHYAYA / ऋतुचर्या

4. मासैर्द्विसंख्यैर्माघाध्यैः क्रमात् षट् ऋतवः स्मृताः शिशिरो अथ वसन्तश्च ग्रीष्मो वर्षशरद्हिमाः शिशिराद्यास्त्रिभिस्तैस्तु विध्यादयनमुत्तरम् आदानं च, तदादत्ते नृणां प्रतिदिनं बलम् SHADRTUS / SIX SEASONS OF INDIA – THE HINDU CALENDAR -

5. A season ( Ritu ) is comprised of two months (two Masa ). 1.   Shishira Ritu (winter, dewy season) – ·       Magha and Phalguna  ( Mid January – Mid March ) 2.   Vasanta Ritu (Spring season) ·       Chaitra and Vaishakha ( Mid March – Mid May ) ऋतुचर्या

6. 3.   Greeshma Ritu (Summer season) – ·       Jyeshta and Ashadha ( Mid May to Mid July ) The above three Ritus form Uttarayana – Northern solstice.   ·      Here, fire is dominant ·      . It is also called as Adana Kala, ·      where in the human strength is relatively low. 4.   Varsha Ritu (Rainy Season) – ·       Shravana and Bhadrapada – Mid July – mid September ऋतुचर्या

7. 5.   Sharath Ritu (Autumn season) – ·       Ashvayuja and Karthika – Mid September to Mid November 6.   Hemantha Ritu (Winter season) – ·       Margashira and Pushya  - Mid November to Mid-January ·      These three seasons form Dakshinayana – Southern solstice. ·      It is also called as Visarga Kala, ·       where in the human strength will be relatively high. ऋतुचर्या

8. ·      Because of the nature of the path, both the Sun and wind become very strong, powerful and dry during this half of the year. ·      It takes away all the cooling qualities of the earth. ·      Bitter, Astringent and Pungent tastes ( Tikta , kashaya and Katu Rasas ) will be more powerful, respectively, in the successive Ritus . ·      Hence Adana Kala is dominated by fire. UTTARAYANA – ADANA KALA – NORTHERN SOLSTICE – MID JANUARY – MID JULY

9. ·      During this period, the Sun releases strength of the people. ·      Here moon is more powerful, earth is cooled down due to clouds, rain and cold wind. ·      Sour, Salt and sweet ( Amla , Lavana and Madhura )  tastes are dominant respectively during the three seasons of this period. DAKSHINAYANA – VISARGA KALA – SOUTHERN SOLSTICE – MID JULY – MID JANUARY

10. शीते अग्र्यं, वृष्ति घर्मे अल्पं बलं, मध्यं तु शेषयो:  a) Winter – Hemantha and Shishira – mid November – mid March – Highest strength b) Grishma ( Summer) and Varsha (rainy )seasons – mid May – mid September – Lowest strength c)   Vasanta (Spring) and Sharath ( Autumn) – Medium strength. VARIATION IN STRENGTH AS PER SEASON –

11. 1 . HEMANTA RITUCHARYA – AYURVEDA WINTER REGIMEN: MID NOVEMBER – MID JANUARY During Hemantha , ·       The people are strong, ·      Digestive fire becomes powerful, ·       In adequate fuel(food supplements) consumes the things because this strong digestive fire,enhance the vata may cause emaciation of body tissues . ·      Hence, in this period, one should consume food predominant with sweet sour and salt tastes .

12. ·     During Hemantha ,  As the nights are longer, person feels hungry early in the morning. ·      So, after attending to oblutions ,(mala visharjana ) ·      one should resort to Abhaynga (oil massage) with oils that have Vata balancing properties. ·      Massage should be done especially to scalp and forehead. ·      Mild massaging, ·     Should be done   till one’s half strength and

13. After this, ·       Kashaya rasa should be use(astringent ) to remove the oil applied on the body. ·      Then fine powder of Saffron and kasthuri (musk) is applied. ·      The body is exposed to the fumes of aguru ( Aquilaria agallocha ) ·      Since the digestion power is high, heavy-to-digest food such as a .  meat soup mixed with fats, b . meat of well nourished animals, c .  wine prepared with jaggery , d . supernatant part of wine ( Sura ) should be had more . e. Sugar cane juice, milk

14. ·      Persons who spend their time residing in houses kept warm by fire, ·       In inner most apartment encircled with others, ·      or in underground chambers,     Will not be affected by diseases due to cold and dryness. .Using hot water for toiltery purposes, Wrapping the body with warm, light blankets. overall, ·       In hemantha ritu , the strength and digestion power are more. ·      Hence one can a .  Exercise, b. Undergo oil massage, c.  Eat heavy foods and d. May have sex.

15. 2. SISIRA RUTU CHARYA – AYURVEDA WINTER REGIMEN – MID JANUARY – MID MARCH: 2. SISIRA RTUCHARYA अयमेव विधि: कार्य: श्शिरेऽपि विशेषत: तदा हि शीतमधिकं रौक्ष्यं चादानकालजम् ! Even in shishira Ritu ,  the same regimen, as described in hemanth rtu should be adopted with more intensity. During this period cold is severe and dryness is more.

16. 3. VASANTA RUTUCHARYA (AYURVEDA SPRING REGIMEN) – MID MARCH – MID MAY   Kapha which has undergone increase in Shishira (cold season) becomes liquefied by the heat of the Sun in Vasanta (spring). 2.   It diminishes the digestive fire (Agni) and gives rise to many diseases. 3.    Hence Kapha should be controlled quickly, by resorting to strong emesis therapy ( Vamana Panchakarma procedure),   Nasya (nasal medication) and other therapies. 4.    Food should also be chosen to mitigate Kapha , that are easily digestible and dry ( moisture-free, fat-free ).

17. 5. Physical exercises, 6.  dry massage and 7.   mild trampling should be done. ·      Having thus mitigated the kapha , the person should    1. Take bath 2. anoint the body with the paste of Karpura (camphor), Candana (sandalwood), Aguru ( Aquilaria agallocha ), and Kumkuma (saffron).

18. 3 . Have ·      One year old barley, ·      wheat and ·      honey, ·      meat of animals of desert-like land, ·      and meat roasted in fire as food; 4. Drink the juice of mango fruit ·      Mixed with fragrant substances, ·      in the company of friends, ·      Getting it served by the beloved; ·      The drink, thereby producing satisfaction. 5. Beverages such as ·       Asava (fermented infusion), ·       Arista ( fermented decoction),

19. The  person should spend his midday  in the company of friends 2. engaged in pleasant games,  3. pastimes, 4. story telling etc., 5. in forests (or gardens). 6. The gardens should have cool breeze from south direction 7.  with plenty of reservoirs of water all around, 8.  invisible or poor  sunlight, 9.  the land  covered  with shining crystals 10. with  the  cuckoo everywhere making pleasant  sounds and 11. engaged in love-play, with trees and different kinds of beautiful  and sweet smelling flowers .

20. गुरुशीतदिवास्वप्नस्निग्धाम्लमधुरांस्त्येजेत् 1 . Avoid  foods that are hard to-digest 2 . and cold, 3 . sleeping at day time, 4 . foods which are fatty, Amla (sour)  and Madhur (sweet).   Because , all these will increase Kapha .

21. 4. GREESHMA RITUCHARYA ( AYURVEDA SUMMER REGIMEN) MID MAY – MID JULY: In Greesma (summer) ·      The sun rays become powerful ·      and appear to be destructive. ·       Kapha decreases day by day and ·       vata  increases consequently, ·      Hence avoid use of lavana (salt), Katu (pungent) and Amla (sour) foods, ·      Heavy physical exercises and ·      exposure to sunlight, during this season.

22. भजेन्मधुरसेवान्नं लघु स्निग्धं हिमं द्रवम् सुशीततोयसिक्ताङ्गो लिह्यात्सक्तून् सशर्करान् 1. Food which are sweet, 2.light (easy to digest), 3.fatty, 4.cold and 5.liquid should be taken, 6.take cornflour  mixed  with  cold water and  sugar after taking bath in cold water.

23. INDICATION FOR LIMITED USE OF WINE DURING SUMMER: मद्यं न पेयं , पेयं वा स्वल्पं , सुबहुवारि वा अन्यथा शोफ शैथिल्य दाह मोहान् करोति तत् 1.   Madya (wine) should not  be taken; ·      If very necessary, taken in very little quantity or diluted with more quantity of water; ·      If wine is taken in large doses, a.    it will cause inflammatory conditions, b.   it will make the body fragile and weak, c.    increases burning sensation and d.   causes for various diseases.

24. During summer, 1.  Boiled rice, which is white in colour , (like full moon) should be eaten along with meat of animals of desert. 2.  Meat juice ( Mamsarasa ) which is not very thick, 3.   Rasala (curds churned and mixed with pepper powder and sugar), 4.   Raga (syrup which is sweet, sour and salty) and 5.   Khandava (syrup which has all the tastes, prepared  with many substances) 6.     Panaka panchasara , (syrup prepared with a.  raisins ( draksha ), b.   madhuka , c.  dates ( karjura ), d.   kasmarya , and e.   Parushaka

25. ·      Day time should be spent in  a.  forests all trees reaching  the sky  such  as shala ( shorea robusta , Tala – Borassus flabellifera  etc, b. which obstruct the hot  rays  of the sun, c.  or in houses  around  which bunches of flowers  and grapes are hanging from their creepers. ·      Sheets of cloth spreading sweet scented water, are arranged (to fan the air) , all  around. ·      Sleep on soft bed prepared with flowers of  banana, kalbara , lotus etc. with fully blossomed flowers place all over.

26. NIGHT REGIMEN At nights, a.  one should sleep on the terrace, facing moonlight. b. Exhaustion due to heat of the day is relieved by, ·      anointing the body  with paste of sandalwood, ·      wearing garlands, ·      avoidance of  sexual activities, ·      wearing of very light and thin dress, ·      by  fanning with fans made of leaves of Tala or large leaves of   padmini (lily) made wet; ·      syringes sprinkling cool water softly, ·      garlands of flowers of camphor, jasmine and of pearls and beads of white sandal paste.

27. VARSHA-RTU

28. 5 . VARSHA RITU CARYA- (AYURVEDA SEASONAL REGIMEN FOR RAINY SEASON) – MID JULY – MID SEPTEMBER: In rainy season, a.  The agni (digestive activity) is weak. b. It is already weakened by summer, c.  it undergoes further decrease and gets  vitiated by the Doshas . d. The Doshas get aggravated by the effect of thick clouds full of water, cold wind having snow, dirty water because of rain, warmth of the earth and sourness. e.  The poor strength  of digestive  activity the Doshas start vitiating one another and cause many diseases.  

29. ·      One should undergo Panchakarma therapies. ·      After that the person should also be administered asthapana basti (decoction enema therapy). ·      He should use a.   Old grains for food, b.  Meat juice processed with spices etc. C.   Meat of animals of desert-like lands, d.   Soup of pulses , e.   Wine prepared from grapes and f.     Asava & aristas (Fermented decoctions), which are old.

30. ·      Rain water or water from  deep wells, well boiled should be used for drinking. ·      On days of no sunlight at all, a.    the food should predominantly Amla (sour), Lavana (salty) and Snigdha , b.   Ruksha (dry), c.    mixed with honey d.   and easily digestible.

31. अपादचारी सुरभिः सततं धूपिताम्बरः हर्म्यपृष्ठे वसेद्बाष्पशीतशीकरवर्जिते ·           Person should not  move without foot wear(move only on vehicles) ·           should use perfumes, ·            expose his clothes to fragrant fumes, ·           Stay shall be in the upper floor free from moisture, cold and snow.    

32. नदीजलोदमन्थाहःस्वप्नायासातपांस्त्यजेत्       Avoid –  ·      River water, ·     mantha ( beverage prepared with flour of corns mixed with ghee), ·      sleeping during at daytime, ·      exertion and ·      exposure to Sun.

33. 6.SHARATH RITUCHARYA – (AYURVEDA AUTUMN REGIMEN) – MID SEPTEMBER – MID NOVEMBER: वर्षाशीतोचिताङ्गानां सहसैवार्करश्मिभिः तप्तानां सञ्चितं वृष्टौ पित्तं शरदि कुप्यति तज्जयाय घृतं तिक्तं विरेको रक्तमोक्षणम् 1.       The person becomes  accustomed (normally) to the cold of rainy season. 2.      When he gets suddenly exposed to the warm rays of Sun, the Pitta , which has undergone increase in Varsha (rainy season) becomes greatly aggravated during sharath (autumn). 3.       In order to get over it, Tikta ghrita (medicated ghee recipe described in the treatment of kustha chapter 19 of Chikitsa sthana ), 4.      purgation therapy 5.      and blood letting should be resorted to.

34. तिक्तं स्वादु कषायं च क्षुधितो अन्नं भजेल्लघु शालिमुद्ग सिताधात्रीपटोलमधुजाङ्गलम् When hungry, The person should take foods which are of a.   Tikta (bitter), Svadu ( sweet) and Kashaya (astringent) rasas , and b. easily digestible such as ·        Rice, ·        green gram, ·        sugar, ·         Amla , ·         Patola , ·        honey and ·       meat of animals of desert-like lands

35. HAMSODAKA - तप्तं तप्तांशुकिरणै: शीतं शीतांशु रश्मिभि: समन्तात् अप्यहोरात्रं अगस्त्योदय निर्विषम्  शुचि हंसोदकं नाम निर्मलं मलजिज्जलम् नाभिष्यन्दि न वा रूक्षं पानादिषु अमृतोपमम् 1.   The water which gets heated by the hot rays of the sun during day time 2. Cooled by the cool rays  of the moon  during night, 3. For many days continuously, 4.  Which has been de-poisoned ( detoxicated ) by the rise of the star agashtya , 5.   Which is pure,

36. 6.  uncontaminated and 7.  capable of mitigating the malas ( dosas ) is known as Hamsodaka . 8.   It is neither abhisyandi (producing more secretion  or moisture inside the  minute channels so as to block them) nor dry, 9.  such water is like Amrita ( nector ) for drinking and other purpose.

37. RITUSANDHI- (INTER-SEASONAL PERIOD) :- ऋत्वो: अन्त्यादि सप्ताहौ ऋतुसन्धिरिति स्मृत:  तत्र पूर्वो विधिस्त्याज्य: सेवनीयो अपरः क्रमात्  असात्म्यजा हि रोगा: स्यु: सहसा त्यागशीलनात् The seven days at the end and commencement of a season is known as Rtusandhi (inter seasonal period). During this period, ·            the regimen of the preceding season should be discontinued gradually and that of the succeeding season should be gradually adopted; ·            sudden discontinuance or sudden adoption gives rise to diseases caused by asatmya (non-habituation)