Abstract

Background: Asamyakvamana may be caused by a variety of factors, including poor Snehapana, Vishrama Kala, and Ahara-Vihara during Snehapana and Vishramakala. For Vamana-Karma, the Kapha level must be at its maximum possible level, and Kapha Vardhaka Aahara is the finest means to achieve this goal. To accomplish this, foods prepared from Gramya, Anupa, and Udaka Mamsa, Tila, Masha, and Guda are explained in classics. Vamana's Samyak Pravrutti and Kaphotkleshaka Aahara have a strong link, and this research aims to illustrate this by creating a novel food plan that goes beyond the usual one. Objective: To formulate a specific diet pattern for Kaphotkleshana in Vishrama Kala among the patients undergoing Vamana Karma and to compare the efficacy of Kaphotkleshakara Ahara with routinely followed diet pattern. Methods: The research enrolled 30 vamana karma patients from KLE Ayurveda Hospital & Research Centre, Shahapur, Belagavi, irrespective of their sex, religion and disease (meeting inclusion criteria). Patients were randomized into Group A (Routinely practiced diet ) & Group B (Modified diet) of 15 subjects each. The intervention lasted one day (Vishrama Kala) with no follow-up. Subjective and Objective parameters were assessed on the day of Vishramakaala before intervention and on the day of Vamana after intervention but before the main Vamana procedure. Results: Although both the diets have shown Kaphautkleshana, Group B was more significant in doing so than Group A. Conclusion: Routine diet may help in Kaphotkleshana but can be modified. The modified diet improves Vamana-procedure by raising Kapha (Kaphaotkleshana), leading in less induced Vegas during Vamana.

Key words: KEYWORDS: Kaphotkleshaka Ahara, Vamana-Karma, Diet, Vishrama-Kala Ahara, Samyak Pravrutti, Ayurveda.