Global Journal of Medical Research, K: Interdisciplinary, Volume 22 Issue 1

Hikmatova Madina Furkatovna Annotation- I say that healing is done in three things. One of them is the regimen and nutrition, the second is the use of drugs and the third is the use of an action with the hand. By regime we mean the regulation of a limited number of necessary factors that usually exist; this includes food. The prescriptions of the regimen correspond to the prescriptions of the drugs in terms of their quality. However, for nutrition, among these prescriptions there are special ones related to quantity, because food is sometimes forbidden, sometimes reduced, sometimes made in moderation, and sometimes increased in quantity. Keywords: nutrition, food, medicine, hand action, relaxation, nature, dry, hot, cold, wet, IbnSina. R elevance ndeed, food is forbidden when the doctor wants nature to be engaged in bringing the juices to a mature state, and they reduce the amount of food when the doctor's goal is to maintain the strength of the food. At the same time, attention will be paid to the strength, which may decrease, and to the bad juice, so that nature is not busy only with the digestion of a large amount of food. Attention is always drawn to what is more important, and such is either strength, if it is very weak, or illness, if the latter is very strong. Food is reduced in two ways: 1) in terms of quantity and 2) in terms of quality. If you combine these two relationships, you also get a third relationship. The difference between the relationship of quantity and quality is this: there are foods with a large volume and low nutritional value, like vegetables and fruits, and if someone eats them in large quantities, then he increases the amount of food, but not its quality. There are foods that are low in volume but high in nutrition, such as rooster eggs and testicles. We sometimes need to decrease the quality and increase the amount of food, namely, when the appetite is very strong and there are raw juices in the vessels. We want to satisfy the appetite by filling the stomach and to prevent a large amount of substance from entering the vessels in order for the substance already in them to mature first, and also for other purposes. Author: Bukhara State Medical Institute, Assistant of the Department of Traditional Medicine and Occupational Diseases. e-mail: hikmatova@gmail.com Sometimes we need to increase the quality and decrease the amount of food. This happens in those cases when we want to increase the strength of the patient, but the nature that controls the stomach is so weak that it cannot cope with the digestion of food in large quantities. For the most part, we strive to reduce and prohibit food when we are engaged in the treatment of acute diseases. We reduce food also in chronic diseases, but this decrease will be much less than the decrease in acute diseases, because in chronic diseases we are more concerned about the strength of the patient, because we know that the crisis of such diseases is far away, and their end is also far away. If you do not maintain strength, then there will not be enough strength until the moment of the crisis and it will not be enough to bring to a mature state of that, the period of maturation of which lasts a long time. As for acute illnesses, their crisis is close, and we hope that the strength of the patient will not change him until the end of the illness. If we are afraid of this, then we will not excessively reduce food. Whenever we are dealing with a disease that has begun recently and the manifestations of which are still calm, then we nourish such a patient in order to strengthen his strength. And if the disease begins to develop and its manifestations intensify, then we reduce the food in accordance with what was said above. By doing this, we will shorten the time of the struggle of power. Before the end of the disease, we will significantly soften the regime. The more acute the disease and the closer its crisis, the more we soften the regime, except for those cases when circumstances appear that prohibit us from doing so. We will mention this in the Book of Private Diseases. Food, since it is eaten, has two more distinctive properties: 1) the speed of penetration, as, for example, in wine, and the slowness of penetration, as, for example, in fried meat and fried food in general, and 2) the ability to generate a thick blood that does not have fluidity, what comes from foods such as pork and veal; and the blood is thin, rapidly dissolving, which is the case from food such as wine and figs. When we are willing to take action against the decline of animal power and want to raise it, and when I 35 Year 2022 Global Journal of Medical Research Volume XXII Issue I Version I ( D ) K © 2022 Global Journals About the Methods of General Treatment. Blood Vessels for Bloodletting in the Teachings of Ibn Sina