Charaka-Samhita — trans. Kaviraj Avinash Chandra Kaviratna

f The question propounded by Agniveija is this : Food that is regarded beneficial isseen to produce injurious effects, and food that is regarded injurious is seen to produce beneficial effects. The results that deend upon differences of ‘Matra’ or measure ; in ‘Kriya’ or the manner of preparation or the mode of administration ; of ‘bhumi.’ i.e,, habitat, for the same vegetable or animal procured from one place has one kind of properties, but taken from another place has another kind of properties ; of body, i.e.t the weakness or strength of the person to whom the food is to be given ; of faults, i.e., diseases, or the harmony or otherwise of wind, bile, and phlegm ;; and lastly, of the very constitutions of persons. What Agniveija, therefore, wishes to know is the certain and unfailing indications of what food is beneficial and what food is otherwise. ‘Anapavadam’ is ‘Avyabhichari,’ as explained by the Commentators. — 71

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remain in their normal condition, or restore harmony to elements that have become inharmonious, thou shouldst know, are benefi¬ cial. All kinds of food whose action is the reverse of this, are in¬ jurious. These indications of beneficial and injurious food are cer¬ tain and infallible.31

Unto the illustrious son of Atri that said so, Agnive9a said, — O illustrious one, instruction of this kind will not be compre¬ hended by the generality of physicians.*3 2

Unto him the illustrious son of Atri said, — 0 Agnive9a, they unto whom the- science of food is known in respect of .properties, of constituent elements, and of effects, in their entirety, as also the considerations of measure and the like, will succeed in compre¬ hending even this kind of instruction.-}-33

We shall now discourse on this topic, referring to consider¬ ations of measure and the like, in such a Way that the generality of physicians may, without doubt, comprehend it.

As regards measure and the like, there are diverse kinds of alternatives. We shall, aftef this, expound the Regulations about diet, referring to properties, constituent elements, and effects, as also to especial division.34

Those Regulations are as follows : —

In consequence of the sameness of purpose, the character as food, of all varieties of food, is of only one kind.};

Food, in respect of its source, is twofold, for it is made up of mobile and immobile objects.

* ‘Bhuishtakalpah sarva bhishajah’ implies ‘Prayena sarva bhishajah,’ i.e., the greatest part of physicians. — T.

t ‘Aharatattwam’ is science of food ; ‘Gunatah,’ i.e., with respect to heaviness or lightness; ‘Dravyatah, 'i.e., With respect to their constituent elements, such as watery or fiery, &c. ; ‘ICarmmatah,’ i.e , with respect to the effects produced, such as Jivanam or Vrimhanam, &c. ‘Sarvavayatah’ refers to what precedes, as explained by Gangadhara. Chakrapanidatta takes it as referring to ‘Mafradaya.’ — T.

J Food is taken for replenishing the system. Whatever the kind of food, the object for which it is taken is that and no other. How many kinds of food there may be, their character, therefore, as food, is of only one kind ; i.e., looking at the object for which food is taken, there can be no classification of food, whatever its variety. — T.

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Its power also is of two kinds, viz., beneficial and injurious, judged by the differences in respect of its after-consequences.

As regards the manner of taking food, there are four kinds, viz., drinking, swallowing, chewing, and licking.

In consequence of taste being of six kinds, food is of six kinds in respect of taste.*35

Food is of twenty kinds, following the qualites of heaviness, lightness, coolness, warmth, oiliness, dryness, stability, instability softness, hardness, unctiousness and its reverse, smoothness, harsh¬ ness, subtility, grossness, solidity and liquidness.38

Food is of infinite variety in consequence of the diversity of ways in which articles may be combined and the diversity of methods in which they may be dressed.

Those varieties, however, and ingredients that are used very generally, as also those modifications that are due to well-known combinations and that are very beneficial or very baneful, in consequence of their nature, to mankind, we shall, one after an¬ other, lay down.37

They are as follow : —

Among that genus of paddy which is known by the name of £uka, those paddies that are red constitute the most beneficial diet and are hence regarded as the best. Among the paddies included under the name of £ami, Mudga is the best. Amongst waters, the best is that which falls from the sky. Among salts, the best is that which cometh from sea-water. That called Jivanti is the best of all potherbs.t38 t All bearded paddy is called Cuka. Cali paddy is that which grows in a damp soil or a field covered with water. Mudga is the Phaseolus Mungo , Linn. It does not fall within the genus paddy. It seems that the word Dhanya originally meant grain or seed. Cami generally implies a pod or legume,

* It has been stated in an earlier portion of the work that the tastes are pungent, bitter, astringent, sweet, sour, and saltish. — T.

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