HEALTH INDICATOR from Ayurveda

A.    Health indicators

Healthy can we see from same indicatores, they are:

1.      Proper appetite

2.      Proper digestion

3.      Proper elimination of wind

4.      Proper elimination of urine

5.      Proper elimination of stool, faeces

6.      Lightness of the body

7.      Clarity of senses

8.      Proper sleep, proper waking

9.      Proper strength

10.  Proper complexion

11.  Healthy longevity

12.  Pleasant state of mind

13.  Balance state of agni

B.     Purpose of Ayurveda

In Ayurveda, have 2 purpose of live, they are:

1.      Svasthavirttham : preseving the health of a healthy person

2.      Aturavrittham : curing the disease of a diseases persons

basic of Ayurveda

Swasthavritta – part one

A.    Purpose of ayuh (life)

Is attention of catur Purusharthas. They are

1.      Dharma           : following the path of vighteousness

2.      Artha               : earning money in a legal way

3.      Kama               : fultilling our desire

4.      Moksa             : achieving Salvation

To achieve this purpose of life, one should concentrate on having a long life. To learn the science of Ayurveda, which explains how to achieve this purpose “obedience” is the most important quality.

B.     Benefits of Ayurveda

Health = 2 kinds         : 1. Internal (Dosha & Dhusya)

                                      2. External from food and activities

From the activities also have 2 kinds, are of difinite of periode (season & daily), and on indifinite period.

C.    Definition of health:

The person who have good health if:

a.       The doshas (Vata, pitta, kapha) is a state of balance

b.      The agni is working properly. Agni in here means of digestion.

c.       The dhatus (rasa, asrk/rakta, mamsa, meda, asthi, majja, and sukra) are actively engaged in the nutritive an good process

d.      The malas (waste) are eliminated naturally from the body

e.       The Atma, indriya, and manas are in a pleasant state. Prassanna (Happy) in our Atma (soul).

1.      Nyanendriya (Sense Organ)

·         Sense to smell – prthvi – nose

·         Sense to taste – jala – tongue

·         Sense to ligth (vision) – agni/teja – eyes 

·         Sense to touch – vayu – skin

·         Sense to hearing – akasa – ears

2.      Karmendriya

·         Vak –  speach to talk

·         Pani – hand to holding something

·         Pada – feeth to walk

·         Payu – organ for excretion

·         Upastha – organ of sex for prokreition

3.      Indriya – manas

So they are ekadasa (eleven) all should be called Prassanna (happy). Susrutasamhita, sutrasthana 15.41

Sad Rasa in Ayurveda

·         RASA (TASTE)

RASA	E.N	PANCA MAHABUTA	VATA	PITTA	KAPHA
1.      Madhura	Sweet	Prthvi+ Jala	Decrease	Decrease	Increase
2.      Amla	Sour	Prthvi+ Agni	Decrease	Increase	Increase
3.      Lavana	Salt	Jala    + Agni	Decrease	Increase	Increase
4.      Katu	Pungent	Vayu + Agni	Increase	Increase	Decrease
5.      Tikta	Bitter	Vayu + Akasa	Increase	Decrease	Decrease
6.      Kashaya	Astringent	Vayu + Prthvi	Increase	Decrease	Decrease

Some example:

1.      Madhura	Honey,sugar,candy,cake,cocolate,ice cream,donut,milk,nectar,soy sauce,kiwi fruit,watermelon,banana,etc
2.      Amla	Tamrin,strowberry,passion fruit (markisa), mango, yogurt, sauce, tuber, lemon, orange, cheese, butter milk, fragmentasi fruit,etc
3.      Lavana	Salt,water sea,sweat, seaweed, sea fish, etc
4.      Katu	Chili, marica, garlic, onions, paprica, chives, ginger,pippali, etc
5.      Tikta	Origin coffe, papaya leave,tablet, pare fruit, shampo, etc
6.      Kashaya	Bark fruit, cashew, apple, mangosten, carrot,starfruit,tea leave, tuber, beans, mushrooms, nata de coco, etc

a.      7 taste (Sapta Rasa) and its relations with Panchamahabhuta

Rasa	Composition	Properties	Dosha	Malas	Agni
Madura	Prthvi & Jala	Snigdha, guru, sita	Increase kapha, pactifies vata and pitta	Laxative, diurectic and carminative	Cause mandagni
Amla	Prthvi & tejas	Snigdha, laghu, ushna	Increase kapaha and pitta, decrease vata	Laxiative, diuretic and carminative	Dipana (carminative) and pacana (digestive)
Lavana	Jala & tejas	Snigdha, guru, ushna	Increase kapha and pitta, decrease vata	Laxivative, diurectic and carminative	Dipana, (carminative), and pacana (digestive)
Katu	Vayu & tejas	Ruksha, laghu, ushna	Increase vata and pitta, decrease kapha	Constipative, anti diuretic and obstructs flatus	Dipana (carminative), and pacana (digestive)
Tikta	Vayu & akasa	Ruksha, laghu, sita	Increase vata, decrease kapha and pitta	Constipative, anti diuretic and obstructs flatus	Dipana by promoting samana vayu
Kasaya	Vayu & prthvi	Ruksha, guru, sita	Increase vata, decrease pitta and kapha	Constipative, anti diuretic and obstructs flatus	Causes mandagni

Rasa is the object of Gustatory sense organ. It indicates panchabhautik composition, properties, and the probable action of a drug.

Even materials not possessing a perceptible taste are also grouped under various rasas like madhura by virtue of their effect in the body.

Bhaisaja Kalpana

·         MEDICINE

Medicine is substance to promote the body. Medicine not only to cure or eliminated the disease but medicine also can maintaining the health in healthy person from disease.

·         PREPARATION MEDICINE

No.	Process	Indonesia Language	Example
1.	Heating	Memanaskan	Oil, milk, ghee, pan, water, etc.
2.	Washing	Mencuci	Bettle leave, spoon, vegetables, fruit, glass, hand, bowl, etc
3.	Cutting	Memotong	Leaves, roots, vegetables, fruits,
4.	Shaaking	Mengocok	Milk powder, egg, hand,water,etc
5.	Frying	Menggoreng	Gairika, chikend,fish,potato,etc
6.	Grinding	Menggiling	Rice,sugar,wood/branch,etc
7.	Melting	Membuat cair	Ghee, icecupe,ice cream,plastic
8.	Churning	Mengaduk/menumbuk	Powder,butter milk, krim
9.	Squeezing	Memeras	Lemon,coconut,juice
10.	Mixing	Mencampur	Water+powder,2 seperate powder
11.	Pounding	Menumbuk/menghancurkan	Tablet, gingar
12.	Rubbing	Menggosok	Skin with oil,
13.	Cleaning/purification	Membersihkan	Water,gairika to get smooth piece
14.	Filtering	Menyaring	Coconut,juice,sandness
15.	Drying	Mengeringkan (sun energy)	Amla,haritaki,vibhitaki,pippali
16.	Boiling	Memasak	Water, milk, oil, etc
17.	Cruzing	Menghancurkan	Marica, mango in between dor