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.
Title evaluation & mode of motion
Yashtyahva or Yashtimadhu – liquorice is the principle ingredient of this enema recipe. It’s also the primary ingredient used within the preparation. This Kashaya Vasti subsequently has been named after its principal and first ingredient, Yashtyahva.
Yashtyahva – Yashtimadhu – Glycyrrhiza glabra – Liquorice
Adi – and others (different substances)
Basti – enema
Yashtyahvadi Basti is an enema preparation whereby Yashtimadhu is the principle ingredient used together with different substances.
Motion – This enema is used for the therapy of pitta problems.
Sort of Vasti – Yashtyahvadi Vasti is a sort of Niruha or Ashtapana Basti wherein the decoction of Yashtimadhu and different herbs is run as enema.
Notice – 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 substances will not be talked about, we’ll 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 instances water and decreased to 1 fourth such that the ultimate amount of decoction is 4 prasrta i.e., 8 pala i.e. 384 grams. (For Technique 1 defined beneath)
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 instances amount as that of milk. The contents are boiled and decreased to 1 fourth such that the ultimate preparation weighs 4 prasrta. (For Technique 2 defined beneath).
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 instances the amount of milk and decreased to 1 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 beneath 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 are able to comply with the classical description and exclude it or since this recipe is useful for pitta and pitta problems, Ghrta shall be thought-about. If we contemplate Ghrta – Ghee, it ought to be taken in – 3 prasrta – 6 pala – 288 grams.
e. Saindhava Lavana – Rock Salt – 1 karsha = 12 grams, has not been talked about, however will 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-about as Avapa on this context. In that case, its amount will probably be 2 prastha i.e. 192 grams.
Technique of preparation
The preparation of Yashtyahvadi Niruha combination has been talked about in a verse of simply two strains. Because the amount of the herbs used for making ready the decoction has not been talked about, they shall be taken in equal amount.
The amount of Saindhava Lavana too ought to 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 ought to 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 making ready Kashaya, the decoction will get a syrup consistency. Subsequently, it shall be assumed to be avapa i.e. add on, which will probably be added on the finish of the preparation.
So, allow us to assume the preparation to be executed in two alternative ways.
1. Technique 1 – As per classical reference / customary
In each step care ought to be taken that every ingredient is blended with the opposite ingredient completely in order that they type a homogenous combination. Solely after this, the following ingredient is added.
– First Saindhava Lavana is blended completely 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 completely.
– The Kashaya ready with Yashtimadhu, Lodhra and many others 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 completely in order to type a homogenous combination.
Now the Vasti dravya is able to administer.
2. Technique 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 making 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 many others 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 completely to type a homogenous combination.
The recipe is able to be administered.
Technique 3 – Variant of Technique 2
The Ksheera Kashaya is ready as defined above.
Saindhava Lavana, Madhu, Ghrta, Jivaniya Gana Dravya Kalka and Yashtyahvadi Ksheera Kashaya are blended as a way to get a homogenous combination. The preparation is able to be administered.
Technique 4 – As talked about within the verse describing this preparation
The Ksheera Kashaya is ready by boiling milk with Yashtimadhu, Lodhra and many others herbs and filtered.
To this Ksheera Kashaya, sugar and honey are added and blended completely.
Lastly, the paste of the Jivaniya group of herbs ought to be blended with the Kashaya.
Now, the Niruha Vasti combination is able to be administered.
Immaterial of the strategy 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 ought to 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. Subsequently, this vasti may have a rakta pacifying impact. We have to do not forget that Rakta can be a dosha in response to Acharya Sushruta.
Extra Ideas & Possible mode of motion
All substances used within the preparation of this Basti are antagonistic to pitta and therefore this recipe shouldn’t be solely helpful for combating aggravated pitta but in addition to remedy the illnesses brought on by aggravated pitta.
We are able to additionally see that the recipe has coolants like Utpala, Ushira, Kamala, Chandana which acts towards the warmth induced damages brought on by 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 illnesses brought on by aggravated rakta together with vatarakta, visarpa and raktapitta. It’s also useful for persistent menstrual problems.
It can 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 wherein pitta is predominantly current.
