ROLE OF DIET IN SIDDHA MEDICINE Dr R

ROLE OF DIET IN SIDDHA MEDICINE Dr. R. Padmapriya Centre for Traditional Medicine 1 CTMR 29 November 2020

Presentation � Diet and lifestyle � Improper food combination � Diet restriction � Spices and condiments � Milk and milk products � Oils and fats � Greens and vegetables � Food as medicine � Rasayana foods (kayakalpa) � Conclusion 2 CTMR 29 November 2020

Diet �Diet is a sensible form of eating, being aware of what we eat and knowing the after-effects it creates in our body. �The kind amount of food prescribed for a person for a special reason. �Most of the common lifestyle problems like digestive problems, diabetes, hypertension, and cardiovascular disease are due to faulty food habits and lifestyle. 3 CTMR 29 November 2020

Diet – cont. �According to the Siddha system of medicine, all diseases arise on the physical level due to improper and/or weak digestion. �Many of the digestive problems we face today are because of the wrong food combinations and faulty eating habits. �We are not aware of the proper food combinations. Combining improper food results in indigestion, fermentation, putrefaction and gas formation. 4 CTMR 29 November 2020

Improper Food Combinations �E. g. taking milk/ yogurt with fruits. �Eating starchy foods with fruits. �Eating certain foods during certain diseases that interact with the drug we take during the course of the disease. �A specific form of diet instructions along with treatment for the diseased person is called pathyam (diet restriction). 5 CTMR 29 November 2020

CONCEPT OF LOGICAL EATING �Eating meal combined in a particular way 6 enhances digestion and decreases stress on the body system. �Some food are healthy and wholesome when single when combined it becomes a poison. �Many disease like anemia, fever, food poisoning, common cold, respiratory infections, skin problems and peptic ulcers are due to wrong combination of foods. �Pungent spicy food, causes hyperacidity, mouth ulcers, piles, pain in abdomen and burning micturation. �Too much starchy food causes diarrhea or CTMR 29 November 2020 constipation and lot of gas formation.

SEQUENCIAL EATING Traditional medicine recommends an eating sequence for a better digestion and absorption food Sweet dishes have to taken in the beginning of the meal Sour, bitter, and pungent taste in middle and astringent in the end. It is advised to end a meal with a glass of butter milk. 7 CTMR 29 November 2020

FAULTY FOOD HABITS �Drinking ice water along the meal. �Combining fruits with cooked food. �Drinking aerated drinks along with food. �Ice creams and desserts at the end of a heavy meal will cause digestion problems. �Eating fruits at the end of the meal. �These are the common faulty food habits. 8 CTMR 29 November 2020

RIGHT EATING HABIT �One third of the stomach should be filled with 9 food, one third with water and other one third should be empty. �There should be a minimum of 4 hrs gap between every meal. �Do not eat many items in one meal. �Heavy lunch followed by a long siesta is not healthy. �Eat according to the digestive capacity. �Eat at least 3 hrs before going to bed is ideal. At least 2 hours desirable �Do not eat in a hurry, no TV or reading while CTMR 29 November 2020 eating.

Food and disease �Treatment of every disease starts with the dietary prescriptions. �Agathi (Sesbaina grandriflora), bitter gourd, brinjal, tomato, yam, jackfruit, all sour and pungent foods are to be avoided during most treatments. �During fever, boiled rice porridge is advised as it is easy to digest, cools the body internally and rehydrates the body. �A patient suffering from enteric fever has to avoid salty, pungent and oily foods. 10 CTMR 29 November 2020

Good Food �All tender vegetables, steamed and boiled foods with less oil. 11 CTMR 29 November 2020

Food and Climate �As South India is in the tropical zone, the staple food is rice in most parts. Millets were the commonest among hilly tribes and residents of forest fringes and drought borne arid regions �In hot conditions, food should be light, refreshing and fat free. �Steamed rice, soups, lentils, buttermilk constitute a major portion of the meal. �Creamy, fatty dishes are rarely consumed. 12 CTMR 29 November 2020

Spice and Condiments �Spices have been used for centuries to flavour and balance the quality of the food. �Turmeric, cumin, ajwain (caraway), coriander, fenugreek, ginger, cinnamon, cardamom, saffron, asafetida, poppy seeds, fennel seeds, clove, nutmeg, red chili are important spices that we use in our food. 13 CTMR 29 November 2020

Spice and Condiments – cont. �Souring agent include tamarind, dried mango powder and lime. �Spices are termed as tridosha balancing food as they balance and alter the doshas in the food. 14 CTMR 29 November 2020

Vegetables and greens �Vegetables and greens have roughage and cellulose that helps in controlling the fat and the absorption of sugar in the blood. �Lots of medicinal greens used in cooking in South India like Slolanum nigrum cure stomatitis and ulcers. �Karisali (Eliptica alba) is used for liver disorders. �Moringa leaves are rich in vitamin A, iron, calcium and proteins. 15 CTMR 29 November 2020

Greens �Pulichakeerai- Weight reduction. Good source of Iron �Pasalai – Mucilaginous – Good for preventing constipation, Gastric ulcer �All greens are rich in trace element, rich in fibre therefore prevent osteoporosis and constipation but caution to be followed for people with tendency to develop kidney stones �Greens are discouraged in night because the plant cellulose is difficult to digest, gas formation and slow down absorption of other nutrients. 16 CTMR 29 November 2020

Non vegetarian food �Siddha does not say no to non-vegetarian foods and alcohol. Their nutritional and therapeutic qualities are described in great detail. �In certain ailments they are used as medicines too. �They fall under difficult to digest category and are not normally recommended during treatment. 17 CTMR 29 November 2020

Milk and Milk Products �Milk nourishes all the tissues, helps to balance all the doshas, improves memory and boosts immunity. �Boiling milk with spices like cardamom, pepper, nutmeg etc. makes it easy to digest. �Curd is sour in taste, is used as a supporting medicine in diarrhea and dysentery. �Curd accelerates digestion (agni) and stimulates taste buds and acts as an appetizer. 18 CTMR 29 November 2020

Milk and Milk Products – cont. �Buttermilk is prepared by diluting curd with 4 19 times of water and churning it. �It acts as a oral rehydrating solution and is good for digestion. �Buttermilk that is lightly heated with a pinch of turmeric, coriander, curry leaves etc is consumed with the afternoon lunch. �For ailments like cough, rhinitis, dyspnoea, processed butter milk is ideal. �Regular use of buttermilk is good for hemorrhoid, duodenal ulcer, diarrhea, dysentery and urinary disorders. �Buttermilk is an ideal probiotic drink. 29 November 2020 CTMR

OILS � There are variety of cooking oil available and we are confused which one is good. � We use oil according to the dishes we prepare. � There was a fear about coconut oil as is it high in saturated fat but recent researches encourage the use of this oil it has lauric acid it is good for digestion and is converted into energy and not stored in the liver. � Gingelly oil is used in our cooking since olden time. � Should use combination of oils for frying, sautéing, and salads and tempering. � Never reuse oil � Why virgin oil – Refining removes secondary metabolites. 20 CTMR 29 November 2020

Ghee �Ghee is a misunderstood food in the science of nutrition. �Judicious intake of ghee protects the body. �It aids in digestion, improves memory, strength and results in good complexion. It is also good for eyes. �There are many ghee based medicines in the Siddha system. 21 CTMR 29 November 2020

MEDICINE AS FOOD �Digestive disorder: Ashta choornam �Prepared by eight kinds of drugs: Dry ginger, pepper, long pepper, black salt, cumin seeds, asafoetida and rock salt. �Good appetizer, generally it is recommended to eat a morsel of hot rice mixed with this powder. 22 CTMR 29 November 2020

Amoebic dysentery �Chundrai vatral chooranam (solonum tarvum) �Turkey berry, mango seeds, curry leaves, fenugreek seeds, pomegranate rind are powdered and made as a chooranam. �This powder mixed with butter milk helps control of diarrhea and dysentery. 23 CTMR 29 November 2020

PEPTIC ULCER �Bael, Aegle marmelosis is mixed with many carminative drugs and made as a lehyaium. �Thurinji manapagu (bitter lime), Madulai Manapagu (pomegranate) are some of the medicines used for indigestion, vomiting and anorexia. 24 CTMR 29 November 2020

LIVER CORRECTING FOOD �Most Liver diseases occur due to derangement of 25 Pitha �Food which is light, less in fat, Sweet in nature, liquid or semi solid is good �Tender coconut water, , Vegetable soups, Sweet orange juice, Pomegranate juice, Sugar cane juice, butter milk is good – All of them are sweet therefore neutralize excess pitha. �Baked vegetables, Greens, Salads, flakes cereals, Green gram pongal (Mugaduannam) are good. �Fermented sour, salty, pungent, oily food aggravate pitha and therefore avoided. 29 November 2020 CTMR

FOOD FOR EASY BOWELS �Sabja seeds one spoon full 10 grams in hot milk at bed time will ease bowel movements. �Triphala power one teaspoon at night. �Fenugreek powder is helpful. �Fiber rich foods like millets helps. 26 CTMR 29 November 2020

DIABETES �Nisa Amalaki is prepared using turmeric and Indian gooseberry is effective in controlling the blood sugar. �Curry leaves slows down the breakdown of starch and controls the amount of glucose entering the blood stream. �Bitter gourd, Cluster beans and Coccinia (Bimbi) are ideal vegetables in managing diabetes. 27 CTMR 29 November 2020

Diabetes contd �Curry leaves helps in blood circulation in very minute blood vessels and is very helpful in conditions like retinopathy and peripheral neuritis. �Fenugreek seeds are rich in fiber and it helps in reducing blood sugar �Black channa dal is the one which tops in a low glycemic index list it releases blood sugar very slow 28 CTMR 29 November 2020

Curry leaves 29 CTMR 29 November 2020

LIPID REDUCING FOODS �Coriander leaves and seeds not only adds flavor and freshness it is a good diuretic and flushes the cholesterol � 3 to 4 pods of garlic a day helps to break the bad cholesterol �Horse gram is also effective to reduce cholesterol. �Grains such as barley and millets helps in fat metabolism. �Cinnamon bark is another lipid lowering ingredient apart from turmeric and gooseberry. 30 CTMR 29 November 2020

Arthritis �Mudakaruthan-Cardiosperum Halicababum leaves are made as a soup or ground and mixed in batter to make dosa (pancake). It is useful to treat gout, arthritis and nervous disorders. �Kandanthippilli rasam for body pain �Ginger and lesser galangal are a very good anti inflammatory agent. �Cissus quadrangularis is good for treating osteoporosis. 31 CTMR 29 November 2020

FOOD FOR OSTEOPOROSIS �Millets like ragi and kambu finger millet are very good in calcium and increases the calcium and bone mass. �Nuts like walnuts, almonds and sesame seeds have high calcium content �All dark leafy greens and vegetables are good in improving calcium. � Pirandi helps in strengthening the bone cartilages. 32 CTMR 29 November 2020

FOOD FOR RESPIRATORY INFECTIONS �Karpuravalli leaves �Garlic pods with honey �Thippil rasam �Thuthuvalli rasam �Herbal coffee- galangal, ginger & coriander 33 CTMR 29 November 2020

IORN RICH FOODS �Greens – Drumstick, Black Night shade, fenugreek, Gongura �Pomegranate �Dates �Raisin �Millets particularly Ragi, pearl millet. 34 CTMR 29 November 2020

KIDNEY STONES PREVENTING �Papaya Salad �Plantain stem �Radish CREATING STONES �Excess Non- Veg- Beef �Cauliflower �Cabbage �Tomato 35 CTMR 29 November 2020

POSTPARTUM FOODS � Special care and special type of food 36 which is easily digestible and adds strength to the bones of the pelvic region. � These foods increase the lactation and are given during postpartum period for a minimum period of one month. � A special preparation called Sowbhayasunti leghyium is used for this purpose. � Fenugreek increases lactation. � Asparagus racemosous (satavari) root power is mixed with milk is given to the nursing mothers. CTMR 29 November 2020

Food Distinction � Sattvic food (to be eaten the most) increases strength 37 and mental awareness. � Includes fresh fruits, vegetables, grains, lentils, nuts, therapeutic herbs, spices, milk and natural sweeteners. � Rajasic (moderate) gives energy to accomplish, create and achieve our goals (jobs). � Salty, bitter, sour, and gaseous foods such as toor lentils, white urad lentils, black and green gram, chickpeas, soybeans; hot spices such as chilies and black pepper; and stimulants such as onion and garlic, tea, coffee, tobacco, soda, chocolate, and refined sugars. � Tamasic foods (to be eaten less) are very difficult to digest and generate the least amount of energy, leads to dullness and lethargy. Fermented, processed CTMR 29 November 2020 , canned and frozen foods belong to this category.

General “Good-Health” Axioms 38 CTMR 29 November 2020

KAYAKALPAM �Kayam means body and kalpam is the longest period of years according to our ancient Indian texts. �There are two types: �Special type-used in the period of illness e. g. Eliptica alba in liver disorders. �General type –for strength and immunity. 39 CTMR 29 November 2020

Mode of Action �Anti-oxidant. �Prevention of Photo-aging �Prevention of atherosclerotic changes. �Better gas exchange, better circulation. �Strengthening of motor functions by neuro- chemical transmitters. �Higher intellectual function due to GABA, Melotonin. 40 CTMR 29 November 2020

Types of kayakalpa �There are two types of kayakalpa mentioned in the texts �General types and special ones �General one for strength and immunity �Special ones in diseased conditions to be taken for a long period of time it act as a medicine as well as strengthen our body and guards against infections. 41 CTMR 29 November 2020

KAYAKALPAM (RASAYAN) �Ginger with honey in the morning to enhance the digestion. �Dry ginger in noon to help the digestion. �Terminalia chebula powder at night to relieve constipation. �This package acts in absorption, assimilation and elimination of food. �A perfect digestion is maintained with this combination. 42 CTMR 29 November 2020

Eclipta alba- Karisalai karpam �Hair darkening, liver correction, correction of anemia, and strengthening of teeth and eye. 43 CTMR 29 November 2020

Centella asiatica - Gotukola �terpenes- skin regeneration, prevention of photo- aging, removal of fine lines 44 CTMR 29 November 2020

Terminalia arjuna �Prevention of atherosclerosis - Recovery from complication of diabetes. 45 CTMR 29 November 2020

Gaba �It is rich in B group vitamins. �Brain tonic and a memory booster. �Cooling food. 46 CTMR 29 November 2020

Bacopa for stress 47 CTMR 29 November 2020

Thiriphala - Three myrobalans �Function on the vision - delay in cataract formation, correction of refractive errors. �Anti-oxidant benefit particularly in terminal illness. � Well known skin conditioner and remover of wrinkles, and used for skin tightening. �Slowing of the graying process. 48 CTMR 29 November 2020

CLUTURE AND FOOD �There is a strong relationship between culture 49 , food, nutrition and health. �Consumer culture has made a big change in our dietary habits we let advertisements to tell us what is healthy. �Our families have lost the art of understanding our body needs and preparing healthy food. �Food therapy is our tradition we have a vast knowledge of it. �Ancient wisdom in our modern kitchen. �Traditional food need to return to their rightful CTMR 29 November 2020 place in modern menu.

Conclusion �Any treatment is successful only when nutritional care is given due importance. �Medicinal foods are a cost effective way of taking care of our health in the comfort of our homes. �Food is medicine & Medicine is food 50 CTMR 29 November 2020

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