Search results
Results from the WOW.Com Content Network
In some, the conduct is rajasic with significant influence of sattvic guṇa, in some it is rajasic with significant influence of tamasic guna, and so on. [9] In the fourteenth chapter of the Bhagavad Gita, rajas is described as being of a passionate nature, driving desire, attachment, and action. When rajas is dominant, it manifests as greed ...
In this system of dietary classification, foods that decrease the energy of the body are considered tamasic, while those that increase the energy of the body are considered rajasic. A sattvic diet is sometimes referred to as a yogic diet in modern literature.
Rajasic guṇa is one that is ego-driven, out of personal passion, active, ostentatious, seeking the approval of others. [28] [30] In Chapters 17 and 18, Bhagavad Gita illustrates various items and actions by their three Guna. For example, three types of charity are discussed, and what makes charity Sattvic, Rajasic or Tamasic.
According to the Samkya school, no one and nothing is either purely Sattvic, Rajasic or Tamasic. [5] One's nature and behavior is a complex interplay of all guṇas in varying degrees. In some, the conduct is Rajasic with significant influence of Sattvic guṇa; in some it is Rajasic with significant influence of Tamasic guṇa, and so on. [5]
They are the most rajasic functions of manas. pāyu (anus) - the organ responsible for excretion; upasthā (sexual organ) - the organ that enables procreation and sexual enjoyment [14] pāda (leg) - the organ that makes ambulation possible; pāni (hand) - the organ that enables grabbing and touching; vāk (mouth) - the organ that makes sound ...
[31] [32] Tamasic is darkness and destructiveness (represented as Kali in Devi Mahatmya), Sattvic is light and creative pursuit (Mahalakshmi), and Rajasic is dynamic energy qua energy without any intent of being creative or destructive (Mahasaraswati). [30]
Ayurvedic texts classify food into three categories: sattvic, rajasic, and tamasic. Tastes (rasa) are classified into six types known as shadrasa according to their qualities for an ideal meal: sweet, salty, sour, pungent, bitter, and astringent. Traditional meal presentation often includes all six of these qualities.
With regard to the three types of Dhrtis mentioned in the Bhagavad Gita, Swami Tejomayananda states that Sattvic dhrti is the unswerving fortitude with which one works for a noble cause with enthusiasm and dedication, despite obstacles; Rajasic dhrti is the fortitude displayed for a while, in a part, place or under particular circumstances to ...