In Ayurvedic treatment importance of pathya-apthya is highly emphasized to achieve good relief and is described as half treatment. In the nidana of kushta roga, viruddha ahara is said as an important cause. So while discussing the management of kushta, must stress is given to the observation of pathya. It may be diet or behavioural pattern. Apathya is that which either aggravates the disease of doesn’t suit the patient.
In Ashtanga hridaya, it is stated that diet prepared with Sali, godhooma, koradoosha, priyangu, mudga, masura, tuvari, bitter vegetables, jamgala mamsa processed with vara, patola, khadira, nimbi or arushkara, wine prepared by adding induraji powder; these foods and drinks are ideal for patients having kushta.
Apathyas are food which are sour, salty and pungent, dadhi, dughdha, jiggery, anoopamamsa, tila and masha.
- Light and wholesome food
- Vegetables (leafy) having bitter taste
- Food preparation and medicated ghee prepared by boiling with Bhallataka, triphala and nimbi.
- Old cereals
- Meat of animals inhibiting arid land and preparations of mudga.
Intake of heavy and sour food, milk, curd, meat of animals inhabiting marshy land, fish, jiggery and tila is prohibited for kushta patients.
Sushruta Acharya states that the urine and milk of camel is best for kushta patients. The use of khadira in snana, pana and anna is good for patients suffering from kushta. Regarding vihara vaghbhat mentions vrata, dama yama, thayagaseela, dwija sura pooja, worshipping of siva, Bhaskara etc.