- VICHARANA SNEHA
The world vicharana is formed by the Sanskrit words, ‘Vi’ meaning unique methods and charana meaning regular practice. Thus the different special methods of administration of fat substances that require regular practice to achieve the snehana effect are known as vicharana sneha.
Vicharana sneha is also meant in another way. Consumption of the sneha in conjunction with different food preparations is referred by the name vicharana sneha. Further, the procedures like abhyanga, karnapurana etc where the sneha administered dose not undergo the process of digestion in the gastrointestinal tract is included in the list of vicharanna sneha. In short, this includes all the methods of snehana excluding the achchhapeya sneha.
Fat substances used in the vicharana snehapana are usually mixed with food or processed along with different food preparations. Madhura (sweet), amla (sour), lavana (salt), tikta (bitter), katu (pungent), and kashaya (astringent) are the six tastes, any or all of these tastes may be present in the foods, and the same is imbibed in to the fat substances during the food preparations. Thus there can be 63 variety of combination of sneha according to the permutation and combination of six tastes. Adding the sneha to this list, that is given alone and not in combination with any other foods; in all 64 varieties of sneha is used for the therapeutic purpose. In accordance with the habit of the client, season in which the snehapana is carried out, morbidity of dosha or different disease process any of these 64 verities of sneha may be prescribed to a client. This classification of 64 variety of sneha used for snehapana is known by the name Pravicharana sneha.
As the dose of sneha used in the vicharana sneha is less, the therapeutic efficacy of the procedure in terms of snehana effect is also less in comparison to the achchhapeya sneha. Even then, this form of snehana is specially indicated in clients who are unable to take the sneha alone due to aversion. Snehana is easily achieved by small doses of fat substances in clients having mridu koshta, and therefore the method of vicharana sneha is ideal in such persons. Even in persons addicted to the alcohol, snehana is best carried out by the method of vicharana sneha only. More than any thing, regular intake of small amount of fat substances along with the food in the form of vicharana sneha is the best method to get the nutritive effect of the snehana therapy. Following is the list of 24 forms of the vicharana sneha.
One part of rice is properly boiled with five parts of water and then the excess of water is strained off to get the odana. This boiled rice is added with extra amount of ghee while seasoning and then served in the meals for the purpose of vicharana sneha.
Vilepi is a food preparation obtained by adding one part of cereal usually rice, with four parts of water, and boiling the mixture to make it thick. This vilepi is mixed with certain amount of ghee or edible oil before serving in the meals.
Rasa means meat soup. Thick, average or thin soup may be prepared for the oral consumption. Thick meat soup is prepared by boiling 320 grams of meat in 620 ml of water. Boiling 240 grams of meat in 620 ml of water gives average thick meat soup. Thin soup is obtained by boiling 160 grams of meat in 620 ml of water. Comparatively the thick meat soup is heavier for digestion, and the thin soup is light for digestion. According to ones ability of digestion one should select thick, average or thin meat soup for the purpose of vicharana sneha.
Different dishes of the meat is added with extra amount of edible fat and then served in the meals as vicharana sneha.
Milk may be added with certain amount of ghee before consumption to get the effect of vicharana sneha.
For the purpose of vicharana sneha, curds’ consisting of good percentage of sneha is mixed with specific amount of ghee before oral intake.
The mixture of one part of cereal in six parts of water is boiled properly till the liquid portion is scarcely left to get the yavagu. Before serving in the meals, this yavagu is mixed with certain amount of ghee or oil depending upon the plan of vicharana sneha.
The soup prepared by one part of pulse mixed with either 14 parts or 18 parts of water and then the mixture is boiled to redice it to ¼ Th. Thus prepared soup is added with ghee or oil and then given for oral consumption as vicharana sneha.
A food preparation where in different vegetables are boiled and treated with seasoning is known as shaka. In vicharana sneha this shaka is mixed with adequate amount of ghee or edible oil before oral consumption.
The liquid food prepared by one part of pulse added with 14 or 18 parts of water, and then boiled to reduce the mixture to half is known by the name yusha. This yusha is mixed with certain amount of ghee or oil and then given orally as vicharana sneha.
During the preparation of yusha with one part of pulse mixed with 14 or 18 parts of water, this combination is further added with curds, sour tasting herbs, salt, edible fat, tila (Sesamum indicum) and masha (Phaseolus roxburghii). This mixture is boiled properly to get the kambalika. To use this in vicharana sneha, Kambalika is added with extra amount of edible fat.
The combination of one part of pulse and 14 or 18 parts of water is added with specific amount of buttermilk, kapittha (Feronia elephantum), cangeri (Oxalis corniculata), marica (Piper nigrum), ajaji (Cuminum cyminum) and Citraka (Plumbago zeylanica). This mixture is properly boiled to get the khada yusha. Before serving in the meals this khada yusha is mixed with adequate amount of ghee or edible oil for the vicharana sneha.
The flour of cereals and pulses is moistened with adequate amount of edible fat and then given orally in the form of vicharana sneha.
The cakes of tila (Sesamum indicum) is moistened with certain amount of ghee or oil and then eaten. This will be a form of vicharana sneha.
Different alcoholic beverages are mixed with desired amount of ghee or oil and then taken internally to get the effect of vicharana sneha.
Soft and thick confectionary, a kind of sweet dish prepared out of suger and pulses like black gram is called as leha. For the purpose of vicharana sneha, this leha is mixed with ghee or edible oil and then consumed.
Different sweet dishes are known by the name bhakshyanna. The sweet dishes are added with edible fat before consumption to get the effect of vicharana sneha.
Application of the oil followed by massage by specific maneuvers.
Holding and gargling the liquid medicines mixed with fat substances.
Dropping oil into the ears.
Dropping oil into the nostrils.
Administration of sneha in to the eyes.
Administration of sneha in the form of enema.
Administration of sneha through the urethral route.
Among the above said 24 types of vicharana sneha, initial 18 are the different food preparations added with fat substances and are administered through the oral route. Basti and uttarabasti are administered through the rectal and urethral route respectively. Karnapurana, abhyanga are the different forms of external administration of the snehana therapy. Further the preparations like mamsarasa, mamsa etc are the non vegetarian preparations, and hence the client having the habit of non-vegetarian foods may prefer these for the snehana. And the preparations like odana are the vegetarian preparations, and clients having vegetarian food habits may select these items for the purpose of vicharana sneha.