“Food adulteration” causing the base in mahastrotas for the various medical emergencies w.s.r. to agadtantra.
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Keywords

: Adulteration, Legal standards, Hazards, Toxic, Mahastrotas.

How to Cite

Sakore , U. (2019). “Food adulteration” causing the base in mahastrotas for the various medical emergencies w.s.r. to agadtantra. Ayurline: International Journal of Research in Indian Medicine, 3(05). Retrieved from http://ayurline.in/index.php/ayurline/article/view/287

Abstract

Background : Adulteration is a legal term meaning that a food product fails to meet the legal standards.  Adulteration often considered as a one of the major problems of today’s life and its ill effects on Mahastrotas  from their  daily  meal  items. A survey conducted by the Indian Counsil of Medical Research (ICMR) found high levels of pesticide residues in bovine milk and metals like arsenic, cadmium and lead in infant canned products and turmeric. ( Shrilakshmi , 2001)    Material and Methods : Through review of literature has taken regarding food adulteration, it’s health hazards; preventive and curative aspects of the solution of this problem.“Food adulteration” is basically lowering the quality of food for sale either by the admixture  or by the substitution of inferior substances or by the removal of some valuable nutritious ingredient; sometime toxic chemicals are also added which can be hazardous for the health.  Conclusion : Food is the basic necessity of life, should be pure, free from any type of adulteration. There is a need to increase awareness pertaining to recognition of food spoilage, symptoms of food-borne disease and action to be taken after detecting food adulteration/poisoning. Knowledge about simple household techniques to detect adulteration should get generalized.  With the view of Agadtantra, the acute or chronic toxicities, caused by food adulteration can be treated either with Dooshee vish chikitsa or with Garvish chikitsa(according to the type of adulterant) after proper Sanshodhan of  body by Panchkarma procedures.

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References

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