Anupāna and the Doṣa-Effects of Foods, Waters, Dairy, Oils, and Preparations
यवानीधन्यकाजाज्यः वातश्लेष्मनुदः परम् / चक्षुष्यं सैन्धवं वृष्यं त्रिदोषशमनं स्मृतम्
yavānīdhanyakājājyaḥ vātaśleṣmanudaḥ param / cakṣuṣyaṃ saindhavaṃ vṛṣyaṃ tridoṣaśamanaṃ smṛtam
యవానీ, ధాన్యకము, ఆజాజీ (జీలకర్ర) ఇవి పరమంగా వాత-శ్లేష్మ (కఫ) నాశకములని చెప్పబడినవి. సైంధవ లవణము నేత్రహితం, వృష్యము, త్రిదోషశమనమని స్మృతము.
Lord Vishnu (in dialogue with Garuda/Vainateya)
Dosha: Vata/Pitta/Kapha
Concept: Sattvika maintenance of the body through appropriate dravya-sevana (dietary/medicinal use) to sustain health as a support for dharma.
Vedantic Theme: Śarīra as sādhana—care of the instrument (upādhi) enables pursuit of puruṣārthas; moderation and balance (sāmya) as a practical expression of sattva.
Application: Use ajwain, coriander, cumin to reduce vāta/kapha; prefer saindhava in appropriate quantity for eye-support, vitality, and tridoṣa pacification; apply with individualized doṣa assessment.
Primary Rasa: shanta
Related Themes: Garuda Purana 1.169 (Ayurveda/dravya-guṇa section; salts, spices, waters)
This verse highlights practical dharma of bodily maintenance—foods and salts that balance vāta, pitta, and kapha are praised as supportive of health and longevity.
Indirectly: by emphasizing bodily balance and clarity (e.g., cakṣuṣya), it supports a disciplined life where health aids sustained spiritual practice rather than describing after-death travel.
Use ajwain/coriander/cumin judiciously for vāta–kapha heaviness and prefer moderate rock salt when suitable, aligning diet with doṣa balance.