Aaharparinamkar Bhav

Aaharparinamkar bhav.

Factors which are important for digestion/Pachan process are known as aaharparinamkar bhav.

·     Parinamkar:- Parivartan/pachan/digestion.

·     1.Pradhan hetu for digestion:- Ushma/Agni

·     2.Apradhan hetu for digestion:- Vayu,sneha,kleda,kala and samyog. 

1.iÉtlÉÉ-->ø¹¨ÉÉ {ÉSÉÊiÉ:-

·     Ushma/Agni is a pradhan /important bhav/factor which is directly realated for main role in digestion.

·     This ushma means (here):-pachakagni/Jatharagni

Agni is remains in pitta and does digestion

·     1.Pachak pitta is one of the type of pitta prakar.

·     2.This pachak pitta at some times is also known as Pachakaagni/Jatharagni/koshtaagni.

·     3.Digestion is occurs in the part between amashaya  and pakwashaya.This region is also called as Grahani means sthan of pachak pitta.

·     In pachak pitta

·     Mahabhut Addhikya -Teja mahabhut.

·     Main Function – digestion.

·     When it contents less water/drava guna(tyakta dravatva)then it digests food properly and due to function like paka(pachan)its known as anala(agni).

2.´ÉɪÉÖ+{ÉEú¹ÉÇÊiÉ:-

·     Three types of vata dosha are important and  indirectly  helpful for digestion process.

·     1.Prana vayu

·     2.Saman Vayu

·      3.Apan Vayu.

1.Prana vayu:-

·    Prana avayu is important for anna-pravesh kriya/Aharana.

·    Deglutition is important functions of prana vayu so its helpful for digestion. 

2.Saman Vayu:-

·     Saman vayu is important for digestion process.Sthan of saman vayu is koshta/near the agni.

·    It receives the food,

·    It gives the strength to the agni,

·    Digestion of food(indirectly).

·    Separation of food in sara and kitta part and to propel the kitta towards the colon and rectum.

3.Apan Vayu:-

·     Apan vayu is remains in the lower abdomen or pelvic area.

·     It indirectly helpful for digestion.It controlled expulsion of feces i.e.hold upto the limited period and than at proper time elimination through the body.

·     If vitiation occurs in three vayu than digestion process also disturbs.

4.Kledak Kapha:-

·     Kledana means moisturizing or wetting.

·     Kledak kapha provides watery content to ingested food.This is important to moisten and soften the food.

·     Food particles gets separated than pachak pitta can act more potently on the food.

·     Sneha is also mixed in food and also its important for movements of stomach and

Intestine.

Bodhaka kapha:-

·     Bodhan means to give the knowledge/to make understand.

·     Bodhaka kapha remains in mouth region and helps in understanding the knowledge about the taste.

·     Understanding the taste is also  a type of transformation.

·     Digestion requires moisture,which also provides through bodhak kapha.

5. Kal:-

·     For all this process proper time is required.

6. Samyog(Balance):-