[2/2, 7:47 AM] satyendra ojha sir:  *Shishira dvesha*in pāndu is resultant of cutaneous vasoconstriction (*compensatory mechanism to maintain blood supply to vital organs*) and not just vyādhi prabhāva as explained by Acharya Chakrapani. [2/2, 7:51 AM] Ranjit Nimbalkar Prof.:  रक्तक्षय में शिशिरप्रीति रक्तेम्लशिशिरप्रीति पाण्डु में शिशिरद्वेष (रक्ताल्पता के बावजूद) ततोल्परक्तमेदस्को पित्तज पाण्डु में फिर शिशिरप्रीति How to understand and correlate clinically sir?  [2/2, 7:52 AM] Vd. Dilkhush M Tamboli:  Sir how can we elaborate this with Ayurved point of view...... [2/2, 7:57 AM] satyendra ojha sir:  Beauty of Hārita Samhitā ;  One important concept regarding the mrittikka bhakṡaṅa janya Pandu roga is inferred from Hārita. Hārita has referred to this type of Pandu Roga as Rukshanah Proktah, referring to the main pathogenesis occurring in it. He has also described the qualities of five types of Bhoomi in th...

Ch.Chi.16 ; The aetiological factors described for Pandu Roga are in majority, Pitta vitiating ones, which mostly are also Rakta vitiating factors,  while only few are predominantly Vata or Kapha aggravating ones. The diet and the lifestyle pattern as described by the Acharyas as the causative factors has changed a lot, hence a description of what they may pertain to in the present era has been given below.  Amla Ahara may be taken as today with foods with predominance of tomatoes, sour curd, lemons, citric acid, pickles, and food with preservatives as jams, cold drinks, sauces, Imli etc. Lavana Ahara may be taken as food with excess salts or with salt added from above as pickles, Chatnies etc. Madya may be taken as alcoholic beverages as rum, beer, whisky, vodka etc. Kshara may be taken as soda while,  Ati Teekshna Ahara may be taken as excessively spicy items as Chhole, Chats, Pakore, Panipuri, Chaps, Razma, spicy vegetables and other dishes. Ati...