Ritucharya
or seasonal regimen in different seasons has been described in extensive
details by Ayurveda. The reactions of tridoshas to the seasonal variations
have been described in terms of sanchaya, prakopa and prashama. ‘Sanchaya’
means of accumulation of doshas, ‘prakopa’ meaning the aggravation
of doshas and ‘prasham’ denoting pacification of doshas.
Ayurveda divides a year into two princdipal parts as per solar and lunar
dominance viz. Uttarayana (Summer solstice) and Dakshinayana (Winter solstice).
The former comprises of Shishir, Vasant and Grishma, whereas the latter
comprises of Varsha, Sharad and Hemant.
The Uttarayana is a period wherein, owing to the daily increasing heat,
men go on losing their strength. It is called as ‘Adan Kala’.
Whereas, in Dakshinayana, heat condition having being reserved, men go
on adding to their strength. It is called as ‘Visarga Kala’.
It is represented by a simple linear graph. (See last page)
Ayurveda pays special attention to ‘ritusandhi’, i.e. a transitional
period between two seasons. The change in the season is never abrupt one,
but is gradual. The changdes in diet and routine during this period should
be gradual which requires sometime adopting.
VARSHA RITU
(MONSOON)
The
appetite (agni) becomes low which causes indigestion and creates apathy.
The diet should not be heavy (guru) to digest and should be small in quantity
also. Puffed rice, bhakri, chappatis, rice eaten with milk and a liquid
preparation of gram flour (pithala) are ideal.. Avoid
curds in general and prefer the buttermilk laced with asafoetida and ginger.
Drinking water should be filtered and boiled.
The use of grape wine (Drakshasava) is beneficial to reduce Vata.
SHARAD RITU (AUTUM)
The bright sunshine
causes aggravation (Prakopa) of Pitta. During this season Pitta
diseases like piles, hepatitis, raktapitta are commonly met with.
Consumption of astringent, bitter and sweet items should be consumed
in priority to pacify Pitta.
Rice, Wheat, Jowar are good. Ginger and ghee stoke agni
and pacify Pitta. Avoid too much work; sunshine and daytime sleep during
this season. Cold water for bathing as well as for drinking suits in this
season. Completely avoid alcohol consumption. Anoint the body with sandalwood
or vetiver pastes to alleviate burning sensation.termilk laced with asafoetida
and ginger. Drinking water should be filtered and boiled.
The use of grape wine (Drakshasava) is beneficial to reduce Vata.
HEMANT RITU (EARLY WINTER)
In Hemant,
the doshas are in pacified condition, the agni is high, hence overall
this is the healthiest season of the year. This is the period of excellent
health with high energy, peak immunity and strengthened agni, safely sending
the doctors on leave.
Increased capacity of agni necessitates the heavy (guru) diet and large
in quantity as well, sweet, sour and salty food items, along with ghee
and oils should be incorporated in the diet. Good amount of exercise,
warm clothing, whole body massage with oils and hot-water bath is recommended.
SHISHIR RITU (LATE
WINTER)
Most dietary advice remains the same as that
for Hemant, the only change in the selection should be about the potency
of food items. Instead of cold potency, the food products of hot potency
(heat generating) should be selected, to counteract the
excessive cold. The jaggery
and sesame (Tila) are unctuous (snigdha) and hot (ushna) in attributes.
In general, diet should be heavy (guru), unctuous and hot in attributes.
Hot water bath is preferred and drinking water should also be hot.
VASANT RITU (SPRING)
Heavy foods like eggs,
chicken, sweetmeats and milk, bananas; dry fruits now should be avoided.
Incorporation of ginger, black pepper, cinnamon, garlic, asafoetida, chilly
and mustard in daily diet will be beneficial to stoke agni and alleviate
kapha. Oils will be preferred than ghee. Buttermilk and milk will be better
than curds. Use of honey is advisable.
GRISHMA RITU (SUMMER)
Day becomes longer
and night shorter. Diet should be light (laghu) and in small quantities.
Sweet, sour, and astringent tasting food items should be consumed.
Whereas, one should
restrict bitter, pungent and astringent food. Daily diet should
contain bhakri, rice, wheat like sweet and unctuous (snigdha) stuffs.
The quantity of ghee, oil and milk should be sufficient. Buttermilk
should be consumed in ample. Milk products like curds, shrikhanda,
are beneficial, in moderate quantities. Sourfruits like raw mango,
kokam, amalaki are helpful. Pickles, jams and squashes of these
fruits are commonly more consumed during this season. The fruits
like pomegranate, watermelon, and grapes replenish the liquid portion,
which are beneficial for rasa dhatu. Avoid garlic strictly and prefer
onion.
Cold-water bath with fragrant perfumes suits in this season. The
clothing should be loose and while or light in colours. To prevent
sun heat, cover the head with a cap and wear goggles. Daytime sleeping
is only recommended during this season.
