E-ISSN:2456-3110

Review Article

Kritann Kalpana

Journal of Ayurveda and Integrated Medical Sciences

2025 Volume 10 Number 8 August
Publisherwww.maharshicharaka.in

Review article on the importance of Aahar w.s.r. to Kritann Kalpana in prevention of diseases

Suman1*, Joshi NK2, Mansi3, Jyoti4
DOI:10.21760/jaims.10.8.17

1* Suman, Post Graduate Scholar, Department of Swasthvritta, Chaudhary Braham Prakash Ayurved Charak Sansthan, Khera Daber, Najafgarh, New Delhi, India.

2 Neeraj Kumar Joshi, Assistant Professor, Department of Swasthvritta, Chaudhary Braham Prakash Ayurved Charak Sansthan, Khera Daber, Najafgarh, New Delhi, India.

3 Mansi, Post Graduate Scholar, Department of Swasthvritta, Chaudhary Braham Prakash Ayurved Charak Sansthan, Khera Daber, Najafgarh, New Delhi, India.

4 Jyoti, Post Graduate Scholar, Department of Swasthvritta, Chaudhary Braham Prakash Ayurved Charak Sansthan, Khera Daber, Najafgarh, New Delhi, India.

Background: Aahar (diet) plays a pivotal role in Ayurveda, as it directly influences health, wellness, and disease prevention. A specific aspect of Aahar, Kritann Kalpana, involves processed and medicinal food preparations aimed at enhancing the therapeutic value of meals. These preparations were designed to support digestion, balance dosing, and promote overall well-being.

Objectives: This article reviews the significance of Kritann Kalpana in Ayurvedic dietary practices, its role in disease prevention, and the mechanisms underlying its effects on health.

Methods: A comprehensive review of classical Ayurvedic texts along with recent clinical studies and research articles was conducted.

Results: The role of Kritann Kalpana in disease prevention is highlighted, with examples of specific food preparations of various rice-based dishes, such as Yavagu, Vilepi, Odana, and Krishra, each having distinct qualities and health benefits.

Conclusion: Kritann Kalpana has substantial potential for disease prevention owing to its medicinal properties and a holistic approach to nutrition. Further clinical research is required to validate these ancient practices within modern medical paradigms.

Keywords: Aahar, Kritann Kalpana, Ayurveda, Disease Prevention, Medicinal Preparations, Health Promotion

Corresponding Author How to Cite this Article To Browse
Suman, Post Graduate Scholar, Department of Swasthvritta, Chaudhary Braham Prakash Ayurved Charak Sansthan, Khera Daber, Najafgarh, New Delhi, , India.
Email: 		Suman, Joshi NK, Mansi, Jyoti, Review article on the importance of Aahar w.s.r. to Kritann Kalpana in prevention of diseases. J Ayu Int Med Sci. 2025;10(8):92-99.
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https://jaims.in/jaims/article/view/4580/

Manuscript Received Review Round 1 Review Round 2 Review Round 3 Accepted
2025-06-18 2025-06-28 2025-07-08 2025-07-18 2025-07-28
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© 2025 by Suman, Joshi NK, Mansi, Jyoti and Published by Maharshi Charaka Ayurveda Organization. This is an Open Access article licensed under a Creative Commons Attribution 4.0 International License https://creativecommons.org/licenses/by/4.0/ unported [CC BY 4.0].

J Ayu Int Med Sci 2025;10(8)92
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Suman et al. Importance of Aahar w.s.r. to Kritann Kalpana

Introduction

In Ayurveda and Aahar, diet is regarded as one of the most important pillars of health (Muley & Shinde, 2021).[1] The influence of food on the body and mind is well documented, and its role in preventing disease is central to Ayurvedic principles.

One significant concept in Ayurvedic dietary practice is Kritann Kalpana, which refers to the preparation of food in a manner that enhances its therapeutic effects (Bhavsar, 2022).[2]

Kritann Kalpana involves modifying the preparation and consumption of food to optimize its benefits in disease prevention and health promotion.These processes include the use of specific spices, herbs, or cooking methods that transform ordinary food into potent therapeutic agents (Shukla et al., 2023)[3] Examples include special preparations designed to balance doshas, improve digestion, and strengthen immunity (Muley & Shinde, 2021).[4]

Importance of Aahar in Ayurveda

Along with Nidra (sleep) and Brahmacharya (self-control), Aahar is considered one of the primary factors contributing to physical and mental well-being.

According to Ayurveda, food influences the body through Rasa (taste), Virya (potency), and Vipaka (post-digestive effect). Correctly prepared foods can balance the doshas (Vata, Pitta, Kapha), which are responsible for health. An improper diet, on the other hand, is the root cause of many diseases.

Nourishment and Growth

"Annam Vritikaranam Shrestham" emphasizes that food is the supreme factor for the nourishment and growth of the body.[5]

Chakrapani Dutta defined it as an essential element for sustaining the body, declaring food as the best among all necessities for living beings.

Cause of Diseases and Health

"Ahara Sambhavam Vastu Rogashchahara Sambhava" highlights that food is both the origin of health and diseases.[6]

Understanding the beneficial and harmful aspects of food is crucial for maintaining health and preventing ailments.

Bhagavad Gita's Insight on Aahar

"Yuktahara Viharasya Yukta Cheshtasya Karmasu, Yuktaswapnavabodhasya Yogo Bhavati Duhkhaha" (Bhagavad Gita 6.17)[7] underscores importance of regulated food intake, lifestyle, actions, sleep, & wakefulness to achieve liberation from suffering.

Comprehensive Ayurvedic Verses on the Importance of Aahar

"Pranah Pranabhritam Annam Lokobhidhavati" (Charak Samhita Sutra 27/349–350)[8] asserts that food is the sustainer of life for all beings. It is essential for:

  • Clear complexion (Varna Prasad)
  • Melodious voice (Sausvarya)
  • Longevity (Jivitam)
  • Intelligence (Pratibha)
  • Contentment (Tushti)
  • Strength (Pushti) and vitality

1. Longevity and Balanced Diet

  • "Shattrimshat Sahastrani Ratranam Hitabha-janah Jeevati Anaturo Jantu Jitatma Sammatah Satam" mentions that a person consuming balanced and wholesome food can live healthily for 36,000 nights (approximately 100 years) with a disciplined and virtuous lifestyle.[9]

2. Supremacy of Aahar in Treatment[10]

  • "Atascha Sarva Bhutanam Aaharah Sthitikaranam. Na Tv Aaharad Rite Anyat Praninam Pranadharanam" explains that food is the basis for the sustenance of all beings.
  • "Na Cha Aharasamam Kinchit Vaishajyam Upalabhyate, Shakyate Apy Annamatrena Narah Kartu Niramayah" indicates that no other remedy equals food, as diseases can be treated solely through appropriate dietary interventions.
  • "Bhesajonopapannau’pi Nirahaaro Na Shakyate, Tasmad Bhishagbhi Aahaaro Mahabhaishajyam Uchyate" emphasizes that even the best medications are ineffective without food; hence, food is regarded as the supreme medicine by Ayurvedic physicians.

After understanding the importance of Aahar in maintaining health and preventing diseases, it is essential to explore the role of Kritann Kalpana in enhancing the therapeutic potential of Aahar.


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Krutanna Varga is a category within Ahara Varga that encompasses cooked food preparations consumed daily and used therapeutically in Samsarjana Krama (post-therapeutic diet). The earliest documentation of Krutanna Varga can be traced back to the Caraka Samhita dating from 1500 BC to the 5th century AD. Over time, the number of documented preparations steadily increased from the Samhita period to the Nighantu period. This expansion reflects the evolution of culinary techniques influenced by cultural exchanges and foreign invasion. Many of these traditional preparations continue to be relevant today. Additionally, Acharya Sushruta categorized various cooked food preparations under Bakshya Varga, in addition to Krutanna Varga.

Contributions of Classical Ayurvedic Texts in Food Preparations

Various classical Ayurvedic texts have documented processed food preparation in different categories. The table below presents a timeline of these contributions, highlighting the authors, Vargas (categories), and number of preparations recorded in each text.[11]

Time PeriodAuthor & VargaNo. of Preparations
2nd CenturyCharakaKrutanna Varga64
5th CenturySushrutaKrutanna Varga (43) + Bakshya Varga (30)43 + 30
7th CenturyVagbhataKrutanna Varga32
14th CenturyMadanapala NighantuDhanyakrutannadi Varga83
15th CenturyKaiyadeva NighantuKrutanna Varga122
16th CenturyBhava PrakashaKrutanna Varga97

Common Preparations in Kritann Kalpana

1. Peya Kalpana

While describing peya Kalpana Acharya Charak says “Kshut-Trishna-Glanidaurbalya-Kukshi-Roga-Jvara-Apaha | Sweda-Agni-Janani Peya Vata-Varcho-Anulomani ||”

It helps in relieving Kshut, Trishna, Glanidaurbalya, Kukshi Roga, & Jvara. It promotes Sweda & enha-nces Agni, which is also beneficial for regulating Vata & ensuring smooth elimination of Varcha, thus aiding digestion & bowel movements.[12] Peya was prepared at 1:14 ratio of rice to water. Rice was cooked in specified amount of water, & resulting liq-uid, along with softened rice grains, was collected.

According to Acharya Sharangdhara, Peya consists of a minimal solid portion and a predominantly liquid part, whereas Acharya Sushruta includes both boiled grains and an equal amount of distinct fluid. Acharya Sharangdhara further describes Peya as the lightest among all Ahara Kalpanas, referring to it as ‘Laghutara.’[13,14]

Therapeutic Indications of Peya[15]

Peya, as described by Charaka Samhita, is utilized under various conditions for its therapeutic benefits. In Jwara Chikitsa, Peya is used as a Pathya after Langhana, and is recommended for patients with fever and poor digestion. Variants such as Lajapeya with Pippali and nagara act as Jwarahara, while Sheeta Lajapeya with honey is indicated for Pittaja Jwara with Srusthavrit. Shvadanshtra and Kantakari Siddha Rakta Shilajit Peya benefit from conditions involving Parshva, Basti, and Shiroruja in Jwara. For Kasa Chikitsa, Peya prepared with Yavani, Pippali, and Bilvamadhya is useful for Vataja Kasa, relieving pain in the Kati, Hridaya, Parshva, and Koshtha, as well as for treating Hikka and Shwasa. Dashamula Rasa Siddha Peya with Panchakola and Guda is another effective remedy. Variants using Tila and milk, or Mansarasa of Matsya, Kukkuta, Varaha with Ghrita, and Saindhava are also beneficial in Kasa. In Atisara Chikitsa, Peya serves as an Anupana, particularly in Raktaja Atisara with Indrayava Kalka and Yavagu, while Daruharidradi Ghrita Anupana is recommended for Tridoshaja Atisara. Similarly, in Udara Chikitsa, it is advised post-Virechana, either with Patoladi Churna or Vairechanik Ghrita like Snuhiksheera Ghrita. Different Peya formulations were beneficial for Arsha Chikitsa. Takrapeya is indicated in the cases of Atyartha Mrudu Kayagni, where it follows the digestion of Takralavaleha. Another variation includes Peya prepared with Kalka of Pippali, Pippalimula, and Chitraka, along with Ghee, Taila, and Dadimamla, which are suitable for Shushkarsha. Kutajadi Rasakriya Anupana benefits Raktaja Arsha, Rakta Atisara, and Raktapitta. In Grahani Chikitsa, Panchakoladi Kwath-based peya is recommended for post-Aamashaya Shuddhi in Aamavastha. For Trishna Chikitsa, Shali or Kordusham Peya acts as an Annapana in Trishna Vyadhi. Additionally, in Raktapitta Chikitsa, Padmakadi Peya is considered Pathya.

Therapeutic Indications of Mand Kalpana

Manda Kalpana is a form of Kritanna Kalpana, where the watery portion of rice gruel is extracted.


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It has several Guṇa and karma that are beneficial for digestion and overall health. According to Acharya Charak.[16]

1. Dīpana - Manda Dīpayatyagniṁ, meaning it enhances Agni (digestive fire), aiding in proper digestion.

2. Anulomana - It helps in the Anulomana of Vāta, ensuring the smooth movement of Vāta Dosha and preventing disturbances.

3. Srotomṛdutva - Manda Mṛdūkaroti Srotāṁsi, meaning it softens the Srotas (body channels), aiding in their proper function.

4. Swedajanana - It also induces Sweda (Sveda Sañjanayatyapi), which helps maintain body warmth and circulation.

5. Laghutva & Prāṇadhāraṇa - Due to its Dīpana & Laghutva properties, it is beneficial for individuals who have undergone Laṅghana, Virechana, or Snehapāna, & are experiencing Tṛṣṇā (excessive thirst). Manda acts as Prāṇadhāraṇa, helping sustain life energy during recovery.

Manda Kalpana is preparation made using rice & water in 1:14 ratio. Rice is cooked in specified amount of water, & only liquid portion from the resulting formulation is collected, leaving the solid part. Essentially, Manda refers to a thin watery extract of rice gruel.[17]

Manda, as described by Charak Samhita, is indicated under various conditions with specific therapeutic applications. In Jwara Chikitsa, it serves as a Vamanaottar Pathya based on Doshanubandha. Rajyakshma Chikitsa is used as an Anupana with Jambu-Aamramadhyadi Churna and is also mentio-ned in Atisara Chikitsa. Within Udara Chikitsa, it is advised as Pathya after Virechana, especially with Patoladi Churna. In Arsha Chikitsa, it acts as an Anupana for Kutajadi Rasakriya & is beneficial for Raktaja Arsha, Raktaja Atisara, & Raktapitta. Mult-iple therapeutic applications of Manda have been highlighted in Atisara Chikitsa. It serves as a Pathya after Langhana in Pittaja Atisara. It acts as an Anupana for Indrayava Kalka, Followed by Yavagu & Peya in management of Raktaja Atisara. Additio-nally, it is used as an Anupana with Daruharidradi Ghrita for Tridoshaja Atisara. Lastly, it is also reco-mmended as an Anupana for various Ghritas like Changeri Ghrita, Shatapala Ghrita, & Purana Ghrita, specifically in treatment of Kaphaja Atisara.[18]

Therapeutic Indications of Yavagu Kalpana

Yavagu Kalpana is prepared using six times the quantity of water, resulting in a thick or semi-solid consistency.[19] According to Acharya Dalhana, Yavagu is synonymous with Peya.[20] Ayurvedic texts describe three variations of Yavagu:[21]

1. Kalka Siddha Yavagu - was prepared using a paste of medicinal herbs.

2. Kwath Siddha Yavagu - Made with a decoction of herbs.

3. Mānsarasa Siddha Yavagu - Cooked using meat soup as the base.

Acharya Charaka has dedicated a special Adhyaya in Sutrasthana that enumerates various types of Peya and Yavagu. Several examples of Peya and Yavagu, as mentioned in Apamargatanduliya Adhyaya, are listed.[22]

1. Pachani and Grahi Peya - Digestive stimulant, improves absorption, manages diarrhoea.
2. Vataatisaraghna Peya - Treats diarrhea due to Vata Imbalance.
3. Pitta-Shleshma Atisaraghna Peya - Treats diarrhea due to Pitta-Kapha Imbalance.
4. Raktaatisaraghna Peya - Manages bloody diarrhea (Raktatisara).
5. Aamatisaragha Peya - Treats Ama (toxic, undigested material)-related diarrhoea.
6. Mutrakruchra Nashaka Peya - Relieves painful urination (Mutrakrichra).
7. Shulanasaka Yavagu - Alleviates colicky pain (Shoola).
8. Krimighna Yavagu - Anthelmintic, useful in worm infestations.
9. Pipasaghni Yavagu - Reduces excessive thirst (Pipasa).
10. Vishanashaka Yavagu - Detoxifying, counters poisoning effects.
11. Bruhaniya Yavagu - Nourishing, strength-promoting.
12. Karshaniya Yavagu - Helps in weight reduction (Karshana).
13. Snehanīya Yavagu - Lubricating, beneficial for Vata disorders.
14. Rukshaniya Yavagu - Drying, counters excessive unctuousness (Snigdhatva).
15. Shwas-Kasa Nashaka Yavagu - Treats cough and breathlessness (Shwasa-Kasa).
16. Pakvashayagata Vataghna Yavagu - Treats Vata disorders in the colon (Pakvashaya).


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17. Rechaniya Yavagu - Laxative, relieves constipation (Rechana).
18. Sangrahini Yavagu - Astringent, helps in malabsorption syndromes (Sangrahani).
19. Bhedaniya Yavagu - Purgative, helpful in constipation (Bhedana).
20. Vatanulomaka Yavagu - Corrects Vata movement, treats bloating and gas.
21. Ghritavyapada Nashaka Yavagu - Counters disorders caused by excessive ghee intake.
22. Tailavyapada Nashaka Yavagu - Counters disorders due to excessive oil consumption.
23. Vishamajwara Nashaka Yavagu - Treats irregular fevers (Vishama Jwara).
24. Kanthya Yavagu - Improves voice quality (Kanthya).
25. Retomarga Rujapaha Yavagu - Relieves reproductive and urinary tract pain.
26. Vrushya Yavagu - Aphrodisiac, enhances reproductive health.
27. Madanashaka Yavagu - Emetic, induces vomiting for detoxification (Vamana).
28. Kshudhanashaka Yavagu - Appetite suppressant (Kshudhanashaka).

Therapeutic Indications of Yush Kalpana

Yusha Kalpana is a preparation made using the Kalka of various legumes from the Shimbi Varga, such as Mudga (green gram), masur (lentil), and Chanaka (chickpea), which are cooked in one Prastha of water. To enhance its properties, additional ingredients (Prakshepa Dravyas), such as Sunthi (dry ginger) and Pippali (long pepper), are often included. This formulation had high consistency.[23] Acharya Kashyapa classifies Yusha into two types:[24] Krita Yusha, prepared with ingredients like oil or ghee (Sneha), salt (Lavana), and black pepper (Maricha); and Akrita Yusha, which is made without these additives. Additionally, Akritakrita Yusha is known to strengthen the body, support throat health, aid digestion, and help alleviate aggravated Kapha Dosha. Various references to the Yusha can be found in Charak Samhita, highlighting its significance in Ayurveda. Yusha, a formulation prepared using Shimbi Varga Dravyas, such as Mudga, Masur, and Chanaka, plays a significant role in Ayurvedic dietary therapy. They are classified as Krita Yusha (prepared with Sneha, Lavana, and Maricha) and Akrita Yusha (without these ingredients). Yusha is beneficial for various conditions, particularly digestive and metabolic disorders.

It is indicated in Grahani Roga, where variants like Panchakola Yusha, Mulaka Yusha, and Mudgadi Yusha help in strengthening digestion and managing Vataj Grahani. It is useful in Pandu and Kamala, where preparations involving Mudga, Adhaki, Masura, and Kulattha Yusha aid in blood purification and liver function. Yusha is also mentioned in Kasa (cough) and Shwasa (respiratory disorders), where formulations like Kulattha Yusha and Masha Yusha help in expectoration and Kapha elimination. In Atisara (diarrhoea), Deepana and Grahi Dravyas are used in Yusha preparations to improve digestion and control excessive bowel movements, while Dhanya Yusha is particularly useful for Malakshaya (dehydration and weakness due to diarrhoea). Similarly, in Arsha (piles), Yusha made from Mudga, Masura, Adhaki, and Palandu (onions) is beneficial for controlling bleeding and reducing inflammation. In Udara Roga (abdominal disorders), Yusha prepared with Deepaniya Dravyas helps in conditions such as Yakrutodara (liver disorders) and Pleehodara (splenomegaly). In cases of Visarpa (erysipelas) and Visha Chikitsa (toxicity management), Yusha made from Mudga and Harenu, as well as Shaliparnyadi Gana Dravyas, are helpful in detoxification. Madatyaya (alcoholism-related disorders) is managed using Yusha prepared with Dravyas, such as Patola, Amalaki, Kulattha, and Kharjura, which aid in liver detoxification and digestive restoration. For Vatavyadhi (neuromuscular disorders), Yusha prepared with Sneha helps in lubrication and reduces the aggravated Vata.

In Prameha (diabetes and metabolic disorders), Mudgadi Yusha is prescribed as a Pathya (wholesome diet) owing to its Kapha-reducing properties. Additionally, Raktapitta (bleeding disorders) benefits from the Chhataka Yusha, which helps in haemostasis. Finally, Yusha is also recommended in post-Panchakarma regimens and conditions of debilitation to restore digestion and metabolism.[25]

Therapeutic Indications of Vilepi Kalpana

Vilepi Kalpana is dietary preparation made by coo-king rice in four times amount of water. Once coo-ked, thick mass of boiled grains is collec. along with some residual liquid, making it semi-solid, easily consumable dish. According to Acharya Sharanga-dhara, Vilepi has sweet taste (Madhura Rasa) & is particularly beneficial for pacifying Pitta Dosha.[26]


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It helps retain bodily fluids, supports heart health, alleviates thirst, stimulates appetite, and provides light, yet nourishing, sustenance. Vagbhatacharya emphasizes its suitability for all individuals, especially those suffering from ulcers, eye diseases, post-purification therapy, the weak, and those undergoing oleation therapy (Snehana).[²⁷,²⁸] Vilepi, made from Deepaniya and Grahi Dravyas, was beneficial after the elimination of Aama Dosha in Atisara.[29]

Properties of Vilepi

  • Laghu (Light for digestion)
  • Madhura (Sweet)

Physiological actions of Vilepi

  • Dipan (Appetite booster)
  • Rochak (Enhances taste)
  • Grahi (Helps to bind stools)
  • Vrushya (Aphrodisiac)

Vilepi possesses properties such as Tarpani (satiating), Brumhani (nourishing), Hrudya (heart-friendly), Madhura Vipaka (undergoes sweet metabolic transformation), and Pitta Nashini (balances Pitta Dosha).[30]

Materials and Methods

A thorough literature review was performed using classical Ayurvedic texts including Charak Samhita, Sushruta Samhita, and Ashtanga Hridaya, along with modern clinical research studies.

Databases such as PubMed, Google Scholar, and Ayurvedic journals were consulted for articles discussing the effects of Kritann Kalpana on the prevention and management of diseases. Articles were selected based on their relevance and methodological rigor. Studies that involved the use of Ayurvedic dietary preparations.

Results

The comprehensive review of classical Ayurvedic texts and contemporary literature highlights the significant role of Kritann Kalpana in disease prevention and health maintenance. Various preparations under this category - such as Peya, Manda, Yavagu, Yusha, and Vilepi - demonstrate distinct therapeutic effects depending on their composition and method of preparation.

  • Peya and Manda are cited extensively in Jwara, Atisara, and Arsha chikitsa for their Laghu, Deepana, and Anulomana These preparations aid digestion, regulate bowel movements, and restore vitality post-therapy.
  • Yavagu Kalpana, especially its variants like Pachani, Shwas-Kasa Nashaka, and Bruhaniya Yavagu, are mentioned for their utility in digestive disorders, respiratory conditions, and general debility. The use of medicated decoctions or meat soup bases enhances their disease-specific efficacy.
  • Yusha preparations, such as Mudgadi Yusha, Kulatha Yusha, and Mulaka Yusha, are valuable in managing conditions like Grahani, Prameha, Raktapitta, and Udara Roga. Their classification into Krita and Akrita Yusha allows flexibility in preparation based on the patient's strength and digestive status.
  • Vilepi, due to its Madhura, Deepana, and Grahi qualities, is particularly beneficial in Pitta-predominant conditions and during convalescence, offering nourishment while maintaining digestive ease.

From a mechanistic perspective, these preparations:

  • Stimulate Agni (digestive fire), improving digestion and nutrient assimilation.
  • Help balance Doshas, especially during acute and chronic imbalances.
  • Facilitate the elimination of Ama (toxins), contributing to internal detoxification.
  • Enhance Ojas and immunity, especially through regular consumption of balanced, Dosha - specific meals.

Though clinical trials are limited, preliminary evidence suggests that rice-based light diets and legume-based soups may support gut health, metabolism, and immune modulation - paralleling the Ayurvedic understanding.

Discussion

Kritann Kalpana, as described in classical Ayurvedic literature, reflects sophisticated understanding of food as primary tool for healing & prevention. Unlike modern dietetics, which often isolates nutrients, Kritann Kalpana focuses on holistic integration of food, digestion, Doshic balance & seasonal needs.


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The preparations discussed—Peya, Manda, Yavagu, Yusha, and Vilepi - are not merely nutritional; they act as tailored interventions. Their composition is adapted to the patient's strength, digestive capacity, and disease state, offering an early model of personalized nutrition. For example, the Lajapeya for fever, Takrapeya in Arsha, and Mudgadi Yusha in Prameha illustrate this precision. This approach aligns with emerging trends in integrative and functional medicine, where dietary regimens are used to treat inflammatory, metabolic, and gastrointestinal disorders. The emphasis on enhancing Agni and preventing Ama accumulation resonates with contemporary insights into the gut-brain axis, microbiome, and metabolic health.

However, challenges remain in the broader acceptance and application of these preparations:

  • Standardization: Classical texts provide broad frameworks, but standard recipes and dosages are rarely defined in measurable units.
  • Clinical Evidence: There is a scarcity of large-scale, peer-reviewed clinical studies validating the efficacy of Kritann Kalpana in specific diseases.
  • Modern Integration: Adapting these preparations into modern lifestyle and hospital settings requires innovation in formulation and patient education.

Despite these limitations, Kritann Kalpana holds promise as a preventive strategy for chronic diseases, especially those involving digestive dysfunction, inflammation, and lifestyle imbalance. Future research should focus on pharmacological profiling of these preparations, clinical trials, and development of easy-to-use dietary protocols based on Prakriti and disease stages.

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