Garuda Purana

Dhanvantari, the divine physician, continued his discourse, revealing the sacred knowledge of healing substances and their uses. He began by describing the virtues of certain oils, such as those extracted from jyotishmati and other potent roots. These oils, he explained, are powerful remedies: they expel worms from the body, heal skin diseases, alleviate urinary disorders, and soothe pains caused by disturbances of wind, phlegm, or headaches. Turning to fruits, Dhanvantari listed pomegranate, amalaki, kola, karamada, piyala, jambira, naganga, amrataka, and kapittha. These fruits, he said, are especially beneficial for those suffering from excess pitta, and they pacify the vata dosha as well. However, he cautioned, they may increase kapha if consumed in excess. Water infused with jimutaka, ikshvaku, and kutaja was noted for its binding properties, useful for those needing such an effect. For those requiring emesis, Dhanvantari prescribed a combination of dhamargava and arka, always used together. Should vomiting be necessary in the forenoon, he recommended madana, indrava, and vacha as effective agents. He further explained that a person with soft bowels is typically afflicted by pitta, while those with hard bowels are troubled by vata and kapha; those with moderate doshas are best suited for purgation, especially with the use of trivrit. He described a preparation of trivrit mixed with sugar, honey, saindhava salt, nagara, haritaki, and vihana, administered with cow’s urine, as a reliable purgative. In cases where vata predominates, castor oil combined with a decoction of triphala—taken in double measure after eating—was recommended to induce vomiting. Dhanvantari then gave instructions for enemas. He detailed the making of a bamboo tube, eight or twelve finger-breadths in length, with an opening resembling the fruit of the karkandhu, for use in a patient lying on his back. The dosage for enemas, he said, should be classified as light, moderate, or strong—measured as half, three-quarters, or a full pala, respectively. For the enema itself, wholesome akshavatri was to be used, in one, two, or four parts, and blended with substances such as rugardana, shatavari, srita, bhringa, sindhuvara, and others, according to the patient’s needs. Dhanvantari then shifted to the subject of tastes and their effects on the body, beginning with those that are sweet and remove passion. He praised shali rice, shashtika rice, godhuma wheat, milk, ghee, juices, and honey as foremost among sweet substances. He also included marrow, shringataka, barley, yava, urugi, kshura, gambhari, pushkara seeds, grapes, dates, and bala. Coconut, ikshvaku, atmanupta, vidari, priyala, licorice, palm fruit, and ash gourd were also named among the chief sweet substances. These sweet foods, Dhanvantari explained, relieve fainting and burning sensations, purify the senses, but may also produce worms and kapha if taken in excess, leading to harm. For ailments such as asthma, cough, diabetes, hoarseness, tumors, swelling of the throat, and elephantiasis, he recommended the application of a paste made from jaggery and similar substances. He further listed fruits—pomegranate, amalaki, mango, kapittha, karamada, matulunga, amrataka, badara, and tamarind—as beneficial. Sour substances, such as curd, buttermilk, fermented gruel, and lakuca fruit, were also discussed. He noted that sour tastes, especially when combined with salt and ginger, stimulate digestion and are moistening, but also increase wind, are sharp, and cause burning sensations. Excessive intake of sour foods, he warned, can lead to tingling in the teeth, looseness of the body, hoarseness, disorders of the throat, mouth, and heart, and, after ripening wounds and ulcers, produce burning sensations. Dhanvantari then turned to salts—common salt, yavakshara, sarjika, and others—explaining that the salty taste is purifying, digestive, moistening, and causes separation and spreading of substances. However, when taken alone, salt can obstruct bodily channels, cause softness, itching of the limbs, abdominal swelling, discoloration, blood and wind disorders, impotence, and diseases of the senses. He enumerated pungent substances—long pepper, horse-radish root, devadaru, kushta, garlic, valguji fruit, musta, guggulu, and langali. The pungent taste, he said, is kindling and purifying, destroying skin diseases, itching, and phlegm. It removes obesity, laziness, and worms, and opposes the accumulation of semen and fat. Yet, if used in excess, it can cause dizziness, burning, and similar afflictions. The bitter taste, found in kṛtamāla, kīrāṇi, turmeric, barley, sweet thorn, vetra, both bṛhatī and śaṅkhinī, as well as guḍūcī, dravantī, trivṛt, maṇḍūkaparṇī, kāravella, brinjal, karavīra, vāsaka, rohiṇī, conch powder, karkoṭa, jayantikā, jātī, vāruṇaka, nimbu, jyotiṣmatī, and punarnavā, was described as cutting, cleansing, and kindling. It purifies, relieves fever and thirst, and conquers fainting and throat pain. However, excessive use dries up feces and urine and can cause stiffness of the jaw, convulsions, pain, headache, and wounds. For the astringent taste, Dhanvantari listed triphala, sallakī, jambu, āmrātaka, vacā, tinduka, vakula, śāla, pālaṅkī, mudga, and cillaka. The astringent taste is absorbent, healing, binding, and dries moisture. Yet, if consumed alone in excess, it brings pain to the heart, dryness of the mouth, fever, abdominal distension, and stiffness. He also described medicinal plants and preparations for removing wind and bile disorders, such as turmeric, kushta, rock salt, meshashringi, both kinds of bala, kacchura, sallaki, patha, punarnava, shatavari, agnimantha, brahmadandi, shvadanstra, eranda, barley, kola, kulattha, karshashi, and the group known as dashamula—each effective individually and in combination. Among those that remove phlegm, he named shatavari, vidari, balaka, shira, sandalwood, durva, vata, pippali, badari, sallaki, banana, lotus, red lotus, udumbara, patola, as well as turmeric, jaggery, and kushta. For unctuous substances, Dhanvantari praised shatapuspi, jati, vyosha, aragvadha, langali, clarified butter, oil, animal fat, and marrow as the best. Ghee, he said, is especially recommended for those seeking intelligence, memory, intellect, and a strong digestive fire. In cases of excess bile, only ghee should be given, and for those with excess wind, ghee mixed with salt is best. For those with much phlegm, ghee should be combined with vyosha and alkaline substances, and also administered in cases of glandular, channel, worm, phlegm, fat, and wind disorders. Oil, Dhanvantari explained, is to be given for promoting lightness and firmness in those with hard bowels, and for those depleted by wind, sun, water, burdens, women, or excessive exercise. In cases of dryness, suffering, wasting, excessive digestive fire, and wind obstructing the channels, after cauterizing the network of veins, treatment for the womb or for head pain is prescribed. Finally, Dhanvantari specified the proper dosages for unctuous decoctions and medicines: one pala for the best type, three akshas for the middle, and half a pala for the lowest type. Thus, with clarity and compassion, he imparted his knowledge for the well-being of all who seek health and balance.