Article by Dr Raghuram Y.S. MD (Ay) & Dr Manasa, B.A.M.S
Yashtyahvadi Niruha Basti
Reference – The reference of this decoction enema is from Charaka Samhita – Siddhi Sthana, Chapter 3, verse 47.
Identify evaluation & mode of motion
Yashtyahva or Yashtimadhu – liquorice is the primary ingredient of this enema recipe. It’s also the primary ingredient used within the preparation. This Kashaya Vasti due to this fact has been named after its fundamental and first ingredient, Yashtyahva.
Yashtyahva – Yashtimadhu – Glycyrrhiza glabra – Liquorice
Adi – and others (different elements)
Basti – enema
Yashtyahvadi Basti is an enema preparation whereby Yashtimadhu is the primary ingredient used together with different elements.
Motion – This enema is used for the therapy of pitta problems.
Sort of Vasti – Yashtyahvadi Vasti is a kind of Niruha or Ashtapana Basti during which the decoction of Yashtimadhu and different herbs is run as enema.
Word – Simply earlier than describing this Yashtyahvadi Niruha Vasti, Charaka Acharya
Yashtyahvadi Niruha Vasti
यष्ट्याह्वलोध्राभयचन्दनैश्चशृतंपयोऽग्र्यंकमलोत्पलैश्च|
सशर्करंक्षौद्रयुतंसुशीतंपित्तामयान्हन्तिसजीवनीयम्||४७||
Substances –
a. For preparation of Kashaya / Kwatha – decoction
– Yashtimadhu – Glycyrrhiza glabra
– Lodhra – Symplocos racemosa
– Abhaya – Haritaki / Ushira – Vetiveria zizanoides
– Chandana – Santalum album – Sandalwood
– Kamala – Nelumbo nucifera
– Utpala – Nymphaea stellata
Because the amount of elements usually are not talked about, we are going to assume them to be of equal amount.
i. For preparation of Kashaya within the classical technique, the coarse powder of those herbs is boiled with 8 occasions water and decreased to at least one fourth such that the ultimate amount of decoction is 4 prasrta i.e., 8 pala i.e. 384 grams. (For Methodology 1 defined under)
ii. For preparation of Kashaya / Ksheera Kashaya (decoction in milk base) as defined within the verse associated to the recipe, the herbs are boiled with equal amount of milk and water taken in 4 occasions amount as that of milk. The contents are boiled and decreased to at least one fourth such that the ultimate preparation weighs 4 prasrta. (For Methodology 2 defined under).
iii. For preparation of Kashaya / Ksheera Kashaya (as mentioned in ii, however with out including water) as defined within the verse, the herbs are boiled with 8 occasions the amount of milk and decreased to at least one fourth such that the ultimate amount is 4 prasrta.
b. For preparation of Kalka – paste
The paste of Jivaniya Gana group of herbs is used. This group consists of the under talked about 10 herbs –
– Jivaka – Malaxis acuminta
– Rshabhaka – Microstylis muscifera
– Meda – Polygonatum verticillatum
– Mahameda – Polygonatum cirrhifolium
– Kakoli – Rascoea procera
– Ksirakakoli – Lilium polphyllum
– Mudgaparni – Vigna radiata
– Masaparni – Vigna mungo
– Jivanti – Leptadenia reticulata
– Madhuka – Glycyrrhiza glabra
Paste of all collectively – 1 prasrta – 96 grams
c. Madhu – honey – 2 prasrta – 4 pala – 192 grams
d. Sneha – unctuous materials – has not been talked about on this context. We will comply with the classical description and exclude it or since this recipe is helpful for pitta and pitta problems, Ghrta shall be thought of. If we take into account Ghrta – Ghee, it must be taken in – 3 prasrta – 6 pala – 288 grams.
e. Saindhava Lavana – Rock Salt – 1 karsha = 12 grams, has not been talked about, however may be included if we’re planning for a classical niruha vasti mixture.
f. Sharkara – sugar – amount and the place and when so as to add has not been specified. It shall be thought of as Avapa on this context. In that case, its amount shall be 2 prastha i.e. 192 grams.
Methodology of preparation
The preparation of Yashtyahvadi Niruha combination has been talked about in a verse of simply two traces. Because the amount of the herbs used for getting ready the decoction has not been talked about, they shall be taken in equal amount.
The amount of Saindhava Lavana too must be of 1 karsha by default because it has not been talked about.
The Avapa Dravya i.e. a liquid like milk which must be added on the finish of the preparation too has not been specified as Avapa, however Grasp Charaka mentions it within the preparation itself within the first line of the verse. So, the Kashaya must be ready with milk itself – Ksheera Kashaya or following the Ksheerapaka Vidhi format.
Charaka Acharya mentions sharkara – sugar on this occasion. Whether it is used whereas getting ready Kashaya, the decoction will get a syrup consistency. Due to this fact, it shall be assumed to be avapa i.e. add on, which shall be added on the finish of the preparation.
So, allow us to assume the preparation to be accomplished in two alternative ways.
1. Methodology 1 – As per classical reference / normal
In each step care must be taken that every ingredient is blended with the opposite ingredient totally in order that they type a homogenous combination. Solely after this, the subsequent ingredient is added.
– First Saindhava Lavana is blended totally with Madhu.
– Subsequent, Sneha i.e. Ghrta is added and blended correctly.
– To this, Kalka i.e. paste of Jivaniya Gana group of herbs is added and blended totally.
– The Kashaya ready with Yashtimadhu, Lodhra and so on is added to the above mentioned combination and blended in order to type a homogenous combination.
– Lastly, the milk is added to the preparation and blended totally in order to type a homogenous combination.
Now the Vasti dravya is able to administer.
2. Methodology 2 – As per the verse
Herein, with out contemplating milk as avapa i.e. add on, Kashaya is ready following the process of Ksheera Kashaya i.e. decoction ready together with the milk or in Ksheerapaka Vidhi i.e. process of getting ready milk processed recipes.
Right here, the steps will barely change and comply with the outline within the verse.
– Kashaya / Ksheera Kashaya is ready by heating collectively Yashtimadhu and so on herbs with milk and water, till one eighth stays. That is filtered in order to acquire Ksheera Kashaya.
– Paste of the Jivaniya group of herbs is blended with the above-mentioned Kashaya in order to type a homogenous combination.
– To this combination, honey and sugar is added and blended totally to type a homogenous combination.
The recipe is able to be administered.
Methodology 3 – Variant of Methodology 2
The Ksheera Kashaya is ready as defined above.
Saindhava Lavana, Madhu, Ghrta, Jivaniya Gana Dravya Kalka and Yashtyahvadi Ksheera Kashaya are blended in an effort to get a homogenous combination. The preparation is able to be administered.
Methodology 4 – As talked about within the verse describing this preparation
The Ksheera Kashaya is ready by boiling milk with Yashtimadhu, Lodhra and so on herbs and filtered.
To this Ksheera Kashaya, sugar and honey are added and blended totally.
Lastly, the paste of the Jivaniya group of herbs must be blended with the Kashaya.
Now, the Niruha Vasti combination is able to be administered.
Immaterial of the tactic of preparation, this Vasti shall be administered when the recipe is chilly. Since this vasti is run in excessive pitta circumstances and pitta problems, the recipe must be chilly.
Advantages of Yashtyahvadi Vasti
Yashtyahvadi Niruha Basti is alleged to be extremely efficient in treating pitta problems.
Motion on Doshas
This Vasti has a pitta pacifying / balancing impact.
Motion on Dhatus
Since pitta has ashraya ashrayi sambandha i.e. residence resident relationship with rakta – blood, whereby pitta is situated in rakta. Due to this fact, this vasti can even have a rakta pacifying impact. We have to keep in mind that Rakta can also be a dosha based on Acharya Sushruta.
Further Ideas & Possible mode of motion
All elements used within the preparation of this Basti are antagonistic to pitta and therefore this recipe is just not solely helpful for combating aggravated pitta but additionally to remedy the ailments attributable to aggravated pitta.
We will additionally see that the recipe has coolants like Utpala, Ushira, Kamala, Chandana which acts towards the warmth induced damages attributable to pitta.
The recipe helps heal wounds and ulcers together with gastric erosions and ulcers and inflammatory bowel illness and colitis. The milk and Jivaniya Gana group of herbs used within the recipe will amplify the therapeutic and pitta mitigating impact of this enema recipe.
This vasti recipe is anti-inflammatory and can be utilized in all inflammatory circumstances.
Because of the ashraya ashrayi relationship between rakta and pitta, it might even be helpful in treating ailments attributable to aggravated rakta together with vatarakta, visarpa and raktapitta. It’s also useful for continual menstrual problems.
It will also be skilfully utilized in treating pitta sort of Kushta.
This recipe would assist in enhancing complexion and to purify blood.
It would have a therapeutic impact on the organs and tissues during which pitta is predominantly current.
