SURVEY ON THE ROLE OF SAMYOGA VIRUDDHA IN KSHUDRA KUSHTA
Sushmitha* and Janaki Y. S.
Introduction: Man has a natural tendency towards change in life at every stage, food habits are also covered by this tendency. But unfortunately either by ignorance or by carelessness he never cares about the harmfulness or harmlessness of the food and food habits. Concept of viruddha ahara is defined as- “any food article which dislodges the morbid humors (doshas) but do not eliminate from the body are to be regarded viruddha.”One of the diseases frequently found and examined to be resulted due to viruddha ahara is kushta. Kushta Roga, which is one among the Ashta Mahagadasis characterized by vaivarnya . Almost all the samhitas uniformly classified kushta as maha kusta and kshudra kuhsta. In kshudra kushta the symptoms of maha kustas are manifested in milder form . Kshudra kusta are 11 in number. Aims: The practice of Aharavidhi (dietetics) is an ancient, empirical and elegant art. Hardly one or two percent individuals in India follow these codes and rules of dietetics. Our Acharyas have highlighted concept of viruddha ahara out of which samyoga viruddha stands as prime factor in causation of kushta.Based on the incidence it is observed kshudra kushta are comparatively more than the maha kushta. Thus, the study was intended to observe the role of samyoga viruddha in clinically diagnosed kshudrakusta. Materials and method: A minimum of 80 patients who were fulfilling the criteria for diagnosis and inclusion were selected for the study randomly. This study was done using a structured questionnaire with checklist of the samyoga virudhhas. Results: In the survey study,among samyoga viruddhas it is observed that meat and curd, pakwa and apakwa anna, apakwa anna and milk had high influence on causing kushdra kushtas.
Keywords: Kushtha Roga, Virudda ahara, Samyoga viruddha.
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