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JEEVAK AYURVED MEDICAL COLLEGE

& HOSPITAL RESEARCH CENTER

TOPIC-PATHYA-APATHYA

GUIDED BY-

Dr.G.D.Gupta

DR.K.S.Girhepunje

Dr.Abhinav Singh

PRESENTED BY-

Shipra Vatsa-01

Pranjal Sahay Yadav-02

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INTRODUCTION

The aahar-vihar which do not adversely affect the body and mind are regarded as PATHYA( wholesome), those which adversely affect them are considered to be APATHYA(unwholesome).

Aahar-vihar that does not adversely affect the body and mind is PATHYA wholesome. The body includes dhatus, dosa as well as their channels. The purpose of intake of PATHYA wholesome diets etc., is to maintain normal health and alleviate the various diseases.

AS it is essential to take into account the psychological aspect of the treatment, the determination of wholesomeness PATHYA also includes personal liking of the patients. That is to say, a given diet or drug will not be effective if it is taken unwillingly by the individual person, it will more effective only when the individual has a feeling that by taking it he will be able to maintain his normal health.

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DEFINITION

पथ्यंपथोडनपेतं यदयच्चोक्त मनसः प्रियम् य्च्चाप्रेयमपथ्य च नियत तन्न लक्षयेत-

(Ch.Su.25/45 )

The aahar-vihar which is beneficial and nutritional to the body and also give the happiness to the mind is known as Pathya and opposite to that is known as Apathya.

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Benefits

Effects of wholesome diet in Ayurveda

“शरीरमुपचयबलवर्णसुखायुषा योजयति शरीरधातूनूर्जयति च।

(Ch.Su.28/3)

वर्णः प्रसादः सौस्वर्यं जीवितं प्रतिभा सुखम्॥”

(Ch.Su.27/349)

• Shareera upachaya - nourishes

• Bala varna sukha aayushya - provide strength, complexion and happiness

• Shareera dhatu urjayathi - promotes growth of tissue elements

• Prasadhah - clarity • Sausvaryam - good voice • Jivitham - longevity

• Prathibha - improve innovation skills • Tusti pushtirbalam - nourishment and strength

• Medha- improves intellect.

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Diet selection

Criteria for determining the wholesome diet Based on food

• Taste - sweet, sour, salty,pungent, bitter, astringent

• Guna (qualities) - heavy, light, unctuous, hot, dry etc

• Veerya(potency) - cold, hot • Vipaka - It is the taste formed after digestion

• Prabhava • Time - time of intake, collection, storage etc

• Place - place of its origin and place where you live • Quantity and frequency of intake

• Combination with other food • Mode of preparation

• Form of food - liquid, powder, paste etc, •Based on individual taking food

• Age • sex • Constitution of body digestive strength

• Mental status • Place • Climatic condition • Season etc

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Daily recommended Pathya for healthy person

• Shali - rice • Shastika - rice grown in 60 days • Godhuma - wheat

• Yava- barley • Jangala - meat of animals living in forest area

• Pathya - Hareethaki (Terminalia chebula) • Amalaka - gooseberry

• Mridvika - grapes • Sharkara- sugar • Ghrita - ghee

• Divyodhaka - rain water or pure water • Khshira -milk

• Kshoudra - honey • Dadima - pomegranate • Saindhava

• Triphala powder should be consumed daily for improving eyesight

• Venu yava - seed of bamboo tree

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Significance of Pathya & Apathya in Ayurveda

Essential in maintaining Dosha balance (Vata, Pitta, Kapha).
Supports Agni (digestive fire) for proper metabolism.
Plays a role in disease prevention and recovery.
Enhances immunity and mental clarity.

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Principles of Pathya Diet

Freshly prepared, warm, and light meals aid digestion.
Include all six tastes (Shad Rasa) – sweet, sour, salty, bitter, pungent, and astringent.
Seasonal and regionally appropriate foods are beneficial.
Hydration with warm water and herbal drinks.

Principles of Apathya Diet

Avoid processed, packaged, and stale food.
Excessively spicy, fried, or heavy meals should be limited.
Overeating or irregular meal timings disrupt digestion.
Cold foods and beverages weaken digestive fire.

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A).1- Foods indicated for healthy person-

षाष्टकाञ्छालिमुद्गाश्च सैन्धवामलके यवान्]

आन्तरीकष पयः सरपरजाङ्गलं मथु चाभ्यसेत्]

( Ch.Su.5/12)

Shashtika Amalaka

Shali Rain water

Mudga Ghee

Saindhva Meat of animals dwelling in aired climate and Honey

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(A).2- Foods contraindicated for healthy person -

वल्लूर शुष्कशाकानि शालूकानि बिसानि च|

नाभ्यसेद्गोरवान्मांसं कृशं नैवोपयोजयेत्||

( Ch.Su.5/10)

Vallura (dried meat)

Dry vegetables

Lotus rhizomes and Lotus stalk

One should never take meat of a diseased animal.

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PATHYA	APATHYA
-Take the unctuous,sour and salty juices of meat aquatic and marshy which are fatty.	-Avoid food and drink which are light and liable to vitiated vata.
-The meat of burrow-dwelling animals and bhrata prepared of animals of prasha.	-One should not expose himself to cold wave.
-Drinks madira and sidhu,honey.	-Underfeeding and intake of gruel are also to be avoided.
.-Take preparations of cow milk,cane juice,fat,oil,new rice,hit water.
-Massage,application of oil on the head
-Fomentations of jentaka process,
-Wear heavy and warm clothes.
-Excessive sexual intercourse during winter.

(PATHYA-APATHYA ACCORDING TO RITUCHARYA-

1.Regimen of Winter Season Ch.Su.6/19

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PATHYA	APATHYA
-Similar to winter season.	-Avoid taking the cold,light diet,and drinks.
-Cold caused by the cloud,wind,and rains prevail.	-Avoid taking food of pungent,bitter and astringent taste.

2.Regimen of Dewy Season Ch.Su.6/19

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PATHYA	APATHYA
-At the advent of spring one should habitually resort to exercise,unction,smoking,gargling and collyrium.	-Avoid heavy,unctuous,sour and sweet diets.
-The excretory orifices should be regularly washed with lukewarm water.	-Avoid sleep during day time.
-Lepa his body with chandana and agaru.
-Take food consisting of barley and wheat,meat of sharabha,shasha,ena lava and kapinjala.

3.Regimen of Spring Season- Ch.Su.6/23-26

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PATHYA	APATHYA
During the night, after having besmeared the body with chandan paste, one should sleep on the open airy roof of the house which is cooled by the ray of moon.	One should either drink alcohol quantity or should not drink at all and even if one drinks, he should drink along with plenty of water
During day time one should sleep in an air-cooled place	⁃ Avoid taking diets which are salty, sour, Pungent or hot.
One decorated with pearls should be comfortably seated on a chair enjoying fans and the touch of tender hand..	⁃ Avoid exercise.

4.Regimen of Summer Season- Ch.Su.6/27-29

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PATHYA	APATHYA
⁃ One should generally use honey in preparing diets, drinks and other.	⁃ Avoid the taking excess diluted mantha.
.⁃ Take such of diets as are conspicuously sour, salty and unctuous.	-⁃ Day sleep, Frosts
⁃ Drink the madhvika or arishta type of liquor	⁃ Moving in sun Water from river
⁃ It is advisable to rub the body, apply unction, take bath and wear fragrant garlands during the season.	⁃ Excessive exercise, Indulgence in sexual intercourse.

5.Regimen of Rainy Season Ch.Su.6/35-40

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PATHYA	APATHYA
⁃ In this season sweet, light, cold and bitter foods and drinks which have potentialities to alleviate pitta.	-Avoid taking sun bath.
⁃ The meats of Lava, Kapinjala, Ena,Urabhra, Sharbha and Shasha, rice, barley and wheat.	- Vasha, Tail, Meat of aquatic and marshy land animals.
⁃ Intake of ghee prepared with bitter purgation and bloodletting.	⁃ Alkaline salt preparation, Curd,
⁃ Use Hanshodaka.	,- Avoid the sleep during day time.

6.Regimen of Autumn Season Ch.Su.6/42-45

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(B). PATHYA APATHYA IN DISEASED PERSON-

CONTRAINDICATED IN NAVA JVARA Ch.Ci.3/13

During nava jvara one should be avoid sleep during day time, bath, massage, heavy food, sexual intercourse, anger, exposure to wind, exercise and kshaya.

PATHYA AHAR IN JVARA- Ch.Ci.3/178

Yavagu, Odana, and Lajaa are used of a patient suffering from jvara.
Rakta Shali etc ., along with shashtika type of rice should be used only after they have become purana.

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PATHYA AAHAR IN RAKTA PITTA -Ch.Ci

> Shali, Shashatika

> Nivara, Koradus

> Prashantika, Shyamaka,Priyangu

PATHYA AHAR IN GULMA - Ch.Ci.5/164-166

Old corns and cereals,meat of animals soups, kulattha and mudga. Vegetables dishes prepared of pippali, naagra, bilva, and citraka prepared by adding bijapuraka, hingu, amlavetasa, khsara, dadima, butter milk, oil and ghee.

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PATHYA AHAR IN PRAMEHA- Ch.Ci.6/20

Barley should constitute the principal ingredient of food of the patient suffering from prameha.

Old shali rice cooked and mixed with the soup of mudga etc.

PATHYA ⁃ APATHYA IN KUSTHA- Ch.Ci.7/82-83

Light and wholesome food

" Vegetables having bitter taste,

⁃ Food preparations and medicated ghee prepared by boiling bhallataka, triphala, and nimba.

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PATHYA IN RAJAYAKSHMA- Ch.Ci.8/ The soup of mulaka and kulattha should be properly prepared.

The patient should drink the upper portion of varuni or boiled with panchamula.

PATHYA IN UNMADA- Ch.Ci.9/96

A Person who abstains from eating meat and drinking alcohol, and takes only wholesome food, who is disciplined and pure, and who has strong will power does not get affected by either endogenous or exogenous type of unmada.

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PATHYA IN SHVAYATHU- Ch.Ci.12/62

The soup of kulattha along with pippali or the soup of mudga along with trikatu and yavakshar is useful for the patient suffering from shvayathu.

Preparations of jaggery, pastries, curd, sesame, slimy food and drinks, sour alcoholic preparations.

APATHYA IN SHVAYATHU - Ch.Ci.12/20 Meat of domesticated, aquatic and marshy land inhabiting animals and the meat which is not strength promoting.

Freshly harvested cereals and pulses.

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PATHYA IN UDARA ROGA	APATHYA IN UDARA ROGA
Raktashali	Leafy vegetables
Barley	Pastries
Meat of jangala animals and birds.	Aquatic meat & meat of marshy land animals
Milk	Exercise
Cow urine	Exercise Walking long distance
Asava	Sleep during day time
Arishta	Avoid hot, saline and sour things
Madhu	Vidahi and guru anna
Sidhu	Strictly avoid taking water
Yavagu	Travelling by fast moving vehicles
mudga	Preparations of sesame seeds

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PATHYA IN ARSHAS- Ch.Ci.14/95

Rakta Shali, Maha Shali
Kalama, Langala, Sita
Sharada and Shashtika type of rice

PATHYA IN HIKKA AND SHVASA- Ch.Ci.17/100

Old Shali
Old Shashtika .
Old Godhum and yava

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APATHYA IN VISARPA- Ch.Ci.21

Food and drinks which are vidahi
Sleep during the day time
Anger, physical exercise
Exposure to hot rays of the sun, fire and strong wind

PATHYA IN VISA- Ch.Ci.23/224-227

Food- Shali, Shashtika, Koradusa, Priyangu, Saindhava
Vegetables- Tanduliyaka, Jivanti, Vartaka, and Kulaka
Amladravya- Amalaki and Dadima Masarasa- Ena, Sikhi, Svavit, Lava, Tittiri, Prsat

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APATHYA IN VISHA- Ch.Ci.23

Viruddhanna, Adhyasan
Anger, Hunger, Fear, Exhaustion and sexual intercourse
Avoid sleep during day time

PATHYA IN VRANA Ch.Ci.25/98
Depending upon the nature of vrana
Food and drinks which are not too cold, too heavy
Avoid sleeping day time

APATHYA IN VRANA- Ch.Ci.25/97

Avoid such ingredients of food and drinks which are

saline, our, pungent, hot, vidahi, and heavy,

Avoid sexual intercourse

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PATHYA IN URUSTAMBHA - Ch.Ci.27/26-2'

The patient of urustambha should be constantly given ununetrens regimens
. So, yava, shyamaka and kodrava along with vegetables c with water and oil without adding salt.

PATHYA IN VATA-RAKTA- Ch.Ci.29/50-51

• Cereals like old barley, wheat, nivara and Shali as well as shashtika type of rice. "
Soup of the meat of viskira and pratuda birds.
" Soup of adhaki, chanka, mudga, masura, and makustha added with ghee in liberal quantity.

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Additional Pathya Practices

Mindful eating habits, chewing food properly.

Including Rasayana (rejuvenating herbs) like Chyawanprash.

Regular seasonal detoxification (Panchakarma).

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Conclusion & Takeaways

Ayurveda promotes mindful eating and balanced living.

Following Pathya ensures long-term health and well-being.

Apathya should be avoided to prevent diseases.

Adopting small changes can make a big difference.

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CONCLUSION-

Vaidya Lolimbraj in his book "Vaidya-jeevanam" has given a very important principal regarding pathya and apathya

पथ्ये सति गदार्तस्य किमौषधनिषेवणैः ।

पथ्येऽसति गदार्तस्य किमौषधनिषेवणैः ॥

Ayurveda has holistic and scientific approach in health management. It emphasizes much more on diet and regimen along with medicines. The diet and regimen which is beneficial to the body and gives the happiness to the mind is known as Pathya and opposite to that is known as Apathya. Most of the health problems develop due to the faulty eating habits and regimen.

Ayurveda deals with the pathya vyavastha (planning of diet- dietetics) in a very scientific way.