Essentials Of Ayurveda: A Holistic Course On Food Science 24

“sama dosha sama agnischa sama dhatu mala kriyaaha|

Prasanna atma indriya manaha swastha iti abhidheeyate” – Sushruta Samhita

Meaning:

One is in perfect health when the Three doshas ( Vata, Pita and Kapha) Digestive fire ( digestion, assimilation and metabolism) all the body tissues & components (Dhatus) (the entire physical body) all the excretory functions (the physiological functions of urination and defecation) are in perfect order with a pleasantly disposed and contented mind, senses and spirit.

Three Doshas: Vata, Pitta and Kapha are the three functionalities, which govern all the physiological, psychological and spiritual aspects of one’s life. They each have five subdivisions, delicately intertwined. Ayurveda describes in great detail how they function and how to keep them in balance and also how to bring them into balance when they are out of balance.

Digestive fire: This is called Agni. Agni can be equated to the word metabolism. This includes digestion, absorption, and assimilation. Conversion of the assimilated food into various Dhatus, such as Plasma, blood, muscle, bone, fat, reproductive fluids and finally Ojas or the vital force of the body. In medical terms, this could be the final responsible tissue for the secretion of Serotonin and Dopamine.

There are many definitions for Ayurveda from various angles. Some important definitions are given below:-

• Ayurveda is the science of life.

• Ayurveda is the science that advises us on how to maintain or protect life.

• The following comprehensive definition of Ayurveda is given by Acharaya Charaka (1000 B.C). Ayurveda is a science that deals with four types of life, the wholesome and unwholesome things to life and life itself.

• Beneficial life – A beneficial or wholesome life is socially agreeable

• Non-Beneficial life – A non – beneficial life is socially disagreeable.

• Happy life – Happy life is pleasurable to the person himself.

• Unhappy life – An unhappy life is miserable to the person having it.

• Ayurveda aims the achieving beneficial and happy long life.

• Ayurveda is the science by which man knows about life

• Ayurveda is the science that deals with things conducive to and adverse to life, the pathology of diseases and the treatment of diseases.

• Ayurveda thus explains a whole way of life embodying not only the physical and psychological aspects but also the philosophical, ethical, and moral aspects on the one hand and the individual & universal health on the other. This holistic and universal concept of health is the contribution of Ayurveda to the world.

Ayurveda has a very profound insight into understanding the disease and its time of manifestation and the various approaches to treat the disease.

This particular verse from the classical Ayurveda text beautifully describes it.

“Poorva Janma kritam papam vyadhi roopena badhate. Tat shantihi aushadhaihi, daanaihi, japa homa suraarchanaihi.”

All diseases are rooted in the mind before manifesting. (mind has a longer shelf life than the physical body. The imprints of the mind get carried forward to the next body. This is known as repeated births. According to Ayurveda, the seeds of diseases are carried in the mind and they manifest at appropriate times during one’s life. According to Vedic astrology, which is also in line with Ayurvedic principles, Planetary forces govern the expressions of these imprints (KARMA) in the mind. This is where Ayurveda and Vedic astrology comes together as interconnected Vedic sciences. A Vaidya in the real sense must have knowledge of both Ayurveda and Astrology.

When such a disease is manifested, it should be treated with:

• Aushada – Medicine.

• Daana – Giving donations and doing charitable acts.

• Japa – repeating a particular mantra in a prescribed manner.

• Homa – offering various herbs and dishes to the fire, chanting mantras with a particular intent, either to a deity or a planet.

• Suraarchana – Special prayers to a specific deity.

  
  

Such was the ancient wisdom of our Sages 5000 Years Ago.

Ayruveda is broadly classified into two namely.

1. A.Regimen for the healthy (SVASTHA VR’TTA)

2. B.Regimen for the sick (AATHURA VR’TTA)

The regimen for health advocates the methods of prevention of diseases and improving health. The regimen for the sick advises the management of diseases to regimen health. Thus, SVASTHA VR’TTA is essentially preventive medicine and AATHURA VR’TTA is therapeutics.

Discussion on the deeper understanding of Food and its primary purpose in life.

Introduction

Ayurveda pays much attention to diet in health and disease. Ayurveda considers the human body as the product of food. Diseases are also products of food to a great extent. Hence proper knowledge of food is essential to keep healthy. Here not only the food material is important, but also many factors of nourishment are to be considered to assess the acceptability of food. They are detailed in this lecture. Dietetics in the context of the disease depends largely on the condition of a particular disease and hence is not dealt with here. Only general considerations of diet for health are detailed here.

Here we are discussing how to move according to the different body constitutions.

As we first learn to drive by going through the mechanism & technicality of the car and then sit behind the steering, similarly in life we first have to learn our own mechanism so we can function better in life with this body and mind. Listen to the lecture to gain more interesting insights regarding our life.

Wholesome and Unwholesome

The use of wholesome food is conducive to the well-being of individuals. The use of unwholesome food will cause diseases. Hence we will have to think about the wholesomeness (goodness) and unwholesomeness of the food. We will also have to think about the dose, time and mode of preparation, place, body, the humour involved (including disease) and the phase of life and the condition of the patient in the context of ascertaining the wholesomeness and unwholesomeness of food material. Anything wholesome is termed HITA in Ayurveda. HITAAHAARA is wholesome food. Unwholesome things are termed AHITA and AHITAAHAARA means unwholesome food. AAHAARA means food. Wholesome food is that which will maintain the homeostasis of the humour and will bring the deranged humour back to homeostasis. The opposite is unwholesome.

Combination (Samyoga) – Substances wholesome when used separately may become unwholesome when used in combination. Thus honey and clarified butter, which are wholesome separately, become a slow poison when combined in equal quantities. So also is the combination of milk, fish and honey. It will cause skin diseases. Such combinations can also lead to Auto Immune Diseases in a long run. The cause is unknown “IDIOPATHIC”

Dose (Rass’i) – In consuming substances we have to consider 2 types of doses – the individual dose and the collective dose. When a substance is consumed alone, its individual dose is to be considered. But when the substance is consumed along with other substances, the dose of the substance in combination is to be considered.

Place (DES’A) – Place of origin of a substance is important. Substances show considerable change in property according to the place of origin. For example, plant materials originating in the Himalayas are more wholesome. Plants that grow in deserts are lighter. We may also consider the place of use. In marshy places (ANOOPA DES’A) we should consume dry and hot substances, whereas in arid areas (JAN’GALA DES’A) we should use cold and moist substances. The idea is that only substances opposite in quality of place are wholesome in that place. Sudden changes in diet should not be implemented.

Time (KAALA) – Time is to be understood in two aspects – 1. The eternal time as denoted by day and night and, 2. The condition of the user. For example, when we say that we have supper at 8 pm, we are referring to eternal time. But when we say that we may have lunch when there is no pain in the abdomen, we are referring to conditional time. The best policy is to eat according to hunger at a moderate quantity and not by eternal time because everybody is different.

Rules of use (UPAYOGA SAMSTHAA) – These are the regulations regarding the use of food materials.

User (UPAYOKTA) – One should consider the peculiarities and dietary habits of the user. A person who is a strict vegetarian may vomit on consuming meat, whereas a non-vegetarian may relish the same dish. Milk may have a laxative effect on a person with a soft gut (MR’DUKOSHT’A). The milk in normal quantities will not have a laxative effect on a person with a cruel gut (KROORA KOSHTA).

Eat warm food. It reduces Vatta and speeds up digestion. (In many disease conditions, where PITTA is aggravated, cold food and drinks are advised. Such advice is according to the condition of the patient and is an exception to the general rule.)

Eat moist food (do not eat very dry food) (In diseases of KAPHA dry food is prescribed)

Eat appropriate quantity (to avoid over-nourishment and Malnourishment)

Eat only after the former food is digested.

Eat food substances which are not of opposing in potency (Virya)

Eat in a pleasant place, without any disturbance.

Eat with all fond equipment (Vessels etc), hands reach.

Eat stress-free with people you like and love.

Don’t eat very fast to avoid choking.

Don’t eat very slowly to avoid temp. change of food.

Don’t talk and laugh while eating to avoid choking and increasing VATTA in the stomach.

Be attentive in eating. Do not think of anything else.

Consider your necessities and limitations, health condition etc., while eating.

Eat at the appropriate time, when hungry, preferably after a bath.

Clean the Hands, Face, Mouth & Feet before eating.

In general, a diet should contain all 6 RASAS but natural sweetness should be more (more Natural Carbohydrates)

Eat only after your Elders and dependents (including pets) so later you can eat peacefully.

Heavy food should be eaten at half than stomach capacity

Light food can be filled up till the satiety level

While cooking food if it doesn’t get a touch of Air & Sunlight then this food is a slow poison.

No pressure cooker should be used for cooking (especially aluminium metal, which just came 150 years ago for prisoners as a punishment) will lead to more than 48 disease

Why? - It puts extra pressure on the food and water and kills 87% micronutrition (food does not cook it just boils, thus remains uncooked) therefore open earthen pots should be used otherwise Alloy/Kansa

For eg. Arhar dal (Yellow Lentils) takes at least 7-8 months in the field to get ready, therefore it will take more time while cooking as well to dissolve the nutrient

Refrigerator - No sun and air moves there, releases CFC 12

Microwave oven - No sunlight & air moves there

Mixer Grinder - Kills most of the nutrition due to temp. rise and high speed

All of the above are poisonous

Hot climates have more Vata dominance & Cold Climates have more Kapha dominance, therefore our food and lifestyle should be accordingly

Changes in the kitchen & Home equipment in the last 20-30 years are the main cause of all diseases in the world

Replacing all manual equipment with machines is leading to all diseases due to less physical effort & less nutrition

There are five sensory objects. They are smell, taste, colour/light, touch and sound. The sense objects are considered properties belonging to substances. Out of the nine substances, only the first five are perceptible by sense organs. The other substances namely time, direction, mind and soul are understandable but are not perceptible.

The five substances with directly perceptible properties are named Earth (BHOOMI), Water (JALA), Fire (AGNI), Air (VAAYU) and Ether (AAKAS’A). These substances are called ‘primordial elements’ or simply ‘elements’ (BHOOTA). Please note that these are names of concepts and are not the earth, water etc. that we perceive. The names of familiar substances are given to the concepts to provide a general idea of the abstract concepts. The five elements are together known as PANCH BHOOTA. The term PANCH means five. The term BHOOTA here means an existent thing. The names of the elements are metaphors. They are technical terms. Ayurveda conceptually attributes one specific special property to each of the five primordial elements. The elements and their specific properties are mentioned in the next slide.

The Tridosha theory is a derivation of panchabhautic principle and it forms the foundation of Ayurveda. It has been postulated that whatever physiological and pathological processes occur in the body, they are under the influence of three basic biological elements or humour known as Vata, Pita and Kapha.

The Tridoshas are Panchbhautic, they maintain the body when they are normal & balanced and if there is imbalance and abnormality, the individual becomes ill & diseased.

As soon as the life process starts (fertilization of ovum) in an individual, Tridosha begins their role to maintain the individual till death. After the end of life, there is no role of Tridosha, the body becomes panchabhautic.

Tridosha Life Span

Child Age – Kapha

Mid Age – Pita

Old Age – Vata

Every man or woman on earth is born with some kind of physical or mental peculiarities, which remain with him or her throughout life. Such features which are acquired by birth itself are called Prakriti.

Prakriti is defined as the group of characters inherited by an individual from the sukra of the parents depending upon the predominance of dosha prevailing at the time of sexual intercourse.

Prakriti is formed just as Sarpa visha in a poisonous snake and as a toxic plant. Since the poison is not harmful to the creature in which it is present, in the same way, Prakriti is formed at the very start of life, and will not be harmful to the individual. Since the body is developed from the sukra of parents, the dosha predominance in the form of Prakriti will also reach every cell of the body and ultimately become natural and inherent to the body itself.

Prakriti is formed by the following factors:-

1. 1.Characters of Purusha beeja (Sperm)

2. 2.Characters of Sthree beeja (Ovum)

3. 3.Dosha predominance during the pregnancy in Uterus

4. 4.Condition of the Uterus during the pregnancy

5. 5.Diet of the mother during the pregnancy

6. 6.Behavior of the mother during the pregnancy

7. 7.Mahabhootha predominance during the pregnancy

There are 4 other factors as well:

1. 1.Race

2. 2.Family

3. 3.Natural variation of Doshas

4. 4.Natural changes according to the age

The outcome of all these factors which is manifested as features of predominant dosha, will be discussed further:-

There are three types of Vitiated Diets:-

1. 1.Mixed food – A combination of wholesome and unwholesome food (SAMAS’ANA)

2. 2.Premature food – Eating when the previous food is under digestion (ADHYAS’ANA)

3. 3.Inconsistent food – Eating an excess of less quantity of food at the improper time. (VISHAMAAS’ANA), This leads to Auto Immune Diseases, Body gets confused due to accumulations.

All three types of diet generate diseases.

Food –Main Product – Rasa, Nourishment

Faeces – Waste Product

Free Radicals – By Product – Due to Incompatible Diet

An incompatible diet is considered poison or at least slow poison. It will cause diseases immediately or in future. Any substance that causes aggravation of humour but not eliminates it is incompatible (VIRRUDHA). Hence if a substance aggravates humour and subsequently eliminates the aggravated humour so that the equipoise of the humour is regained, then the substance is not considered incompatible. Most of the medicines used in elimination therapy aggravate and eliminate the humour.

Types:-

Place incompatible (DES’A VIRUDDHA) E.g. Hot and sharp in an Arid place. Cold and Unctuous in Marshy place.

Time Incompatible (KALLA VIRUDDHA) E.g. Cold and dry in the cold season. Spicy and Hot in summer.

Digestion incompatible (AGNI VIRUDDHA) E.g. Indigestible articles like food, or eating opposite to Agni intensity

Dose incompatible (MAATRAA VIRUDDHA) E.g. Honey and Ghee in equal quantity

Habit incompatible (SAATMYA VIRUDDHA) E.g. Very spicy food to a person who is not habituated to it.

Humour (DOSHA) is incompatible (DOSHA VIRUDDHA) which aggravates any of the Humour.

Process incompatible (SAMSKAARA VIRUDDHA) incompatible due to improper cooking process. E.g. Pigeon fried in mustard oil.

Potency incompatible (VEERYA VIRUDDHA) Combining of substances of opposing potency (Milk & Fish together)

GUT incompatible (KOSHT’A VIRUDDHA) Not suitable for the type of gastrointestinal tract (KOSHT’A) E.g. Strong purgatives in a person with soft gut (MR’DU KOSHTA) and light laxative in a person with cruel gut (KROORA KOSHTA)

Condition incompatible (AVASTHAA VIRUDDHA) Not suitable to the condition of the consumer. E.g. Dry food to a thirsty person, eating Vata food after Vata activity for Vata dominant person.

Order (sequence) incompatible (KARMA VIRUDDHA) A person under natural urges should clear it and have food. Dining with the urge is incompatible. (also Rasa sequence which we will see later)

Regimen incompatible (PARIHAARA VIRUDDHA) To exposure to unfavourable conditions after food. E.g. To expose to heat after eating pork. To expose to cold after consuming GHEE. After the regimen should be considered.

Cooking incompatible (PAAKA VIRUDDHA) Improperly cooked. E.g. the Use of bad fuel. Mixing up overcooked and uncooked food together.

Combination incompatible (SAMYOGA VIRUDDHA) E.g. Milk with acidic fruits, salty food with milk

Mentally incompatible (HR’D VIRUDDHA) E.g. Objectionable to mind. E.g. Meat for a strict vegetarian

Maturity incompatible (SAMPAT VIRUDDHA) Immature or over mature substances, which do not have desirable qualities. For E.g. unripe bananas should be used only for cooking not eaten raw. Overripe fruits for eating.

Guidelines incompatible (VIDHI VIRUDDHA) How to cook, when to eat, how to eat food, what to do while eating food etc

Orange & Carrot

Banana & Lemon

Milk should not be mixed with anything as it's a complete food in itself which requires different digestive enzymes

Orange & Milk

Radish & Milk

Milk with any salty food

Papaya & Lemon

Pineapple & Milk

Guava & Banana

Eat only One type of fruit and vegetable at a time - Avoid mixing them

Urad dal (Vinga Mungo) & Curd together should be avoided - Dahi Vada should be avoided

Milk & Curd should not be mixed

Kheer & curd should not be mixed

Honey & Ghee should not be mixed together in equal amounts

Mix Dal should be avoided

Never use refined oil

• Curd and honey should not be heated.

• Vegetable oil should not be used for cooking food.

• Mustard oil is hot in nature, so not good for PITA

• Palm oil can be used for PITA

• Ghee is good for PITA

• White butter is good for all 3 DOSHAS

• Impotence

• Blindness

• Boils

• Fistula (Bhagandar)

• Fainting, Intoxication

• Difficulty of swallowing

• AAMA VISHA

• Skin diseases

• Itching and Scratching

• Obesity

• Arthritis

• Heart conditions

• High Blood Pressure

• Oedema

• Cancer

• Hyperacidity

• Rhinorrhea (runny nose)

• Congenital diseases (metabolic disorders)

• And much more

Fasting is not Starvation

Fasting is Intentional whereas Starvation is forced upon

Food is available but you choose not to eat or to eat less, In Starvation, no idea when and from where their next meal is coming from

Fasting is well-planned whereas Starvation is sudden

Fasting heals the body and mind, whereas starvation is unhealthy for the body

In Fasting, the mind supports the decision, whereas in starvation mind is constantly in conflicts

“Langhanam Param Aushadham” Fasting is the Supreme Medicine

Fasting detoxifies the body at the cellular level

Fasting is only Bad for food & Medicine companies

Who will eat their food if people will fast and who will buy the medicines if people will get cured by fasting

1 - Fast Cheerfully

2 - Don’t make it stressful

3 - Don’t do it forcefully

4 - Do it with a feeling that your body is getting cleaned

5 - Do it with a feeling that you are giving rest to your digestive system

According to Ayurveda, there are seven DHAATU’s, They are:-

1– RASA – (Body Fluids) All the good fluids of the body, essence of the food, Nourishment, Plasma, cellular fluid. RASA has a predominance of Kapha.

2- RAKTA – (Blood) Maintaining of life activities, and transportation done by Vata. RAKTA has a predominance of Pitta.

3- MAAMSA – (Muscles) In absence of Vata it's just a covering sheet of bones. MAAMSA is Kapha pre dominance.

4- MEDAS – (Fat) Adipose tissues, Lubrication. MEDAS is Kapha pre dominance.

5-ASTHI – (Bones) Stability, Supporting, Asthi is a seat of Vata, Need to reduce Vata from Asthi for healthy bones.

6- MAJJAA – (Bone Marrow) Extra support to bones, to make them stronger, and filling. MAJJAA is Kapha pre dominance.

7- SUKRA – (Semen) Sukra, reproductive fluids, any repair, Rejenutation, production of the embryo.

There are 3 major MALA’s, here we will see the symptoms due to Abnormal Increase or decrease of them:

1. Feces - Feces provides strength to the body by filling up some space in the colon and restricting Vata from vitiating (going abnormal)

An increase of PUREESHA (Feces) will cause the following:- Eg. Diarrhoea/constipation.

• Distention of Abdomen (AADHMAANA)

• Gurgling sound in the Abdomen (AAT’OPA)

• The heaviness of the Abdomen (KUKSHI GAURAVA)

• Pain in the Abdomen (KUKSHI VEDANAA)

A decrease in PUREESHA (Feces) will cause the intestines to be filled with gases. These gases will move about in the intestines producing sounds and travelling upwards and pressurizes the diaphragm upwards. This results in severe pain in the epigastrium (upper stomach) [HR’T PEET’HAA] and flanks (sides) [PAARS’VA RUK].

2. Urine – May be a disfunction in Apana vatta.

An increase of MOOTRA (Urine) in the body will cause the following: Mainly happens in Diabetic, Kleda – Elimination of excess sticky moisture.

Pricking pain in the bladder (VASTI NISTODA)

A feeling that urine is not voided even after voiding it (KR’TE API AKR’TA SAM’JNATAA) (MAY BE A DISFUNCTION OF APANA VATTA)

A decrease of MOOTRA (Urine) in the body will cause the following:-

Reduction in the output of urine (ALPA MOOTRATAA)

Painful urination (MOOTRA KR’CHRA)

Discolouration of urine (due to over concentration) {VIVARNA MOOTRA}

Blood in urine (Hematuria) {SARAKTA MOOTRA}

3. SVEDA (Sweat) – Retention of moisture in skin & hair

An increase of SVEDA (SWEAT) in the body will cause the following:-

Excessive sweating (ATISVEDA)

The offensive odour of the body (DAURGANDHYA)

Itching of the skin (KANT’OO)

A decrease of SVEDA (Sweat) in the body will cause the following:-

Falling of body hair (ROMA S’AATA)

Raising of hairs (STABDHA ROMATAA)

Cracking of skin (TVAK SPHUT’ANA)

An increase of minor MALAS will cause their accumulation in excess and heaviness to the region where they accumulate.

A decrease of the minor MALAS will show the following:-

• Absence (non-perception) of the particular MALA

• Dryness of the tract where they usually present

• Emptiness of channels

• Pricking pain of the channels

• Feeling of lightness in the channels

Earwax is an example of minor waste material (SOOKSHMA MALA). Thus when it is increased it accumulates in the external auditory canal and when it is reduced there will be an abnormal absence of earwax in the canal and the canal will be empty.

Introduction

Ayurveda considers that digestion and metabolism have a very important role in health and disease. If the biological transformations in a living system are intact the organism enjoys health. If any one or more of such transformations go wrong then the disease is the result. Hence, for the maintenance of the equipoise of the humour, proper digestion and metabolism are essential. Changes in the biochemical processes are interpreted as changes in humour. Biochemical changes and the states of the humour are mutually contributory. If the metabolic changes and digestion go wrong, they vitiate the humour. On the other hand, if the humour is vitiated digestion and metabolism go wrong. Thus changes in digestion and metabolism are to be considered intrinsic factors responsible for the equipoise and imbalance of the humour.

AGNI and Metabolism

For each biochemical transformation, there should be a specific transforming agent or AGNI. We have already seen that there are 13 types of AGNI. The digestive agent in the gastrointestinal tract is called the ‘gastric fire’ [JATHARAAGNI]. The five ‘elemental fires’ [BHOOTAAGNI] further digest the products of digestion. They produce fragments of the five elements. In the tissues [DHAATU] they are synthesized into tissues by the ‘tissue fires’ [DHAATVAGNI]. There are seven tissue fires, each tissue is endowed with a specific tissue fire. A tissue fire synthesizes the tissue from precursors or food made available to the tissue. Later the tissue fire will split up the tissue material to be supplied as food for other tissues. Thus a particular tissue fire is responsible for the synthesis and splitting up of the concerned tissue.

Importance of biological fire [AGNI]

AGNI is considered a very important physiological factor. It is responsible for all biological activities in the living system. The normalcy of biological fire is responsible for health. Derangement of the biological fire causes diseases. It is even stated that all diseases are due to vitiated biological fire. Hence we may say that biological fire is responsible for health and disease. Hence we should preserve the normalcy of the biological fire by all means to maintain health. It may be stated that treatment is the procedure to protect, preserve and correct the biological fire. Hence treatment means treatment of the biological fire. If the biological fire can be kept normal, usual etiological factors will not be able to produce diseases. The immunity of the body also depends on the normal functioning of the biological fire. Factors denaturing the biological fire will deplete the immunity. Physical strength also depends on the condition of the biological fire.

Here we are discussing how an individual can take care of his/her digestion through simple Ayurveda practices keeping their dominant dosha in mind.

Hear what participants have to say after going through only 40% of the course regarding the changes in their lifestyle with Ayurveda practices.

There will always be some confusion in the mind when we try something new, even if it's a new habit because the mind doesn't appreciate change, it always wishes to stay in its comfort zone. Here we are discussing how to overcome such situations and how to narrow our search.

Few more participants sharing their journey as the course is getting ahead. Listen to some life-changing experiences in their own words.

Ama is a unique concept devised by a sage who used Ayurveda as a medical science a thousand years ago. As of present no other system is aware of it. Any substance or chemical element that we take in with our food and drink or through breathing needs to be processed inside the body. This process is called digestion.

Digestion separates what is useful for the individual from the rest which is waste, ready for elimination. When the digestive fire (Agni) is weak or not active enough, the food or drinks that we take in are normally more than what can be handled, so the result is improper digestion. It is therefore impossible to separate the beneficial ingredients from the waste. This condition of indigestion can be compared with an unripe fruit, where it is difficult to separate the juice from the pulp.

In simple words, unripe and uncooked are known as Ama. The Ayurveda sage used the same term to highlight the importance of proper digestion before ingesting any new food, drinks or medicines. As every cell and tissue inside the body is constantly replenishing itself thanks to digestion, Ama can affect them all. Ama is an essential factor in the development of any pathology.

Definition of Ama

Ama is a term denoting a product that is an undigested form derived from food that gets absorbed into the system without proper assimilation. Such partly digested material cannot be used by the system and acts to clog it, eliciting an immune reaction.

The formation of Ama is the first stage of energy vitiation. It can accumulate in different parts of the body.

• Due to diminished digestive fire (Agni), the first Dhaatu, namely Rasa, does not form properly so it remains in the Amashaya (stomach) for a long time and undergoes fermentation. This state of Rasa is creating Ama.

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• If the Vata, Pitta and Kapha doshas get mixed wrongly, that leads to the formation of Ama dosha.

Improper nutrition and emotional stress contribute to the formation of Ama.

• Intense emotional tension caused by a feeling of grief, anger, worry, fear, etc.;

• Reduction of Digestive fire

• Food containing incompatible products such as fruit milk;

• Heavy or indigestible food, for example, consuming pork regularly;

• Overeating or irregular eating habits;

• Taking food that is unpleasant to you;

• Regular consumption of raw, cold and uncooked food such as salad;

• Food which produces distension of the abdomen;

• Foods which are irritating and capable of causing inflammation of the stomach and intestines;

• Consumption of unclean and contaminated/infected food, for instance, food that has been stored in the refrigerator for a long period.

• Consumption of dry, fried or dehydrated food such as sandwiches;

• Food soaked in too much water.

• Ama accumulation at the subtle/psychological level – negative thoughts in the mind such as excess lust, anger, greediness, manifestations of the ego, jealousy, etc.

Taste perception is the characteristic feature of Rasa. It is basically provided by two Bhuthas – Jala and Prithvi.

Ayurveda has accepted 6 tastes:

1. 1.Madhura (Sweet)

2. 2.Amla (Sour)

3. 3.Lavana (Salty)

4. 4.Katu (Pungent)

5. 5.Tikta (Bitter)

6. 6.Kashaya (Astringent)

PS: All the food contains more than one taste and that’s too in different proportions, for eg;

Coffee is Bitter, Pungent & Astringent.

Pomegranate is Astringent & Sweet

Indian Gooseberry (Amla) has all the tastes except salt

Guna – Property

Guna is defined as the characteristic by which people are attracted to a particular substance. Guna is considered a physical property since all the other constituents of dravya will denote mainly the chemical property. In a general sense, guna may be considered property.

Guna Lakshana

Charaka defined guna as the character or property which will remain in a dravya with the inherent relationship. At the same time, it will remain inactive and maintain a non-inherent relation with action.

Classification of Guna

Charaka mentioned 41 Gunas in total:-

• 5 indriyarthas/vaiseshika guna (5 sense organs)

• 20 gurvadi gunas/sareerika gunas (Main for Diet)

• 10 paradi gunas/chikitsa upayoga gunas

• 6 atma guna (mental/psychological)

Virya is superior to Rasa & Guna, it is powerful and Potent.

The term Virya is derived from the Sanskrit word ‘Vir’ meaning that which is powerful or potent.

Virya is the factor which is capable of or is responsible for producing drug action. It's equivalent to potency in modern pharmacology.

Potency is the word derived from the Latin term ‘potencia’ meaning the strength or power of medicine.

Virya is characterized by drug actions and is under the control of Virya only. The most potent quality of Gurvadi guna is taken a Virya.

The end product of Dravya which is the outcome of digestion or metabolism is called Vipaka.

It is the bio-transformative stage of Rasa, through the action of digestive power.

This transformed taste at the end of digestion is called Vipaka. There are 3 Vipakas:

1. 1.Sweet

2. 2.Sour

3. 3.Pungent

Among the constituents of dravya vipaka is responsible for the various pharmacological actions.

This again depends upon proper or improper transformation. If a drug is properly metabolized it produces good effects and an improperly metabolized drug produces ill effects.

Deepana – (Appetizers) Kindles the digestive fire, stimulating the digestive fire (Not digestion) Eg: Fennel seeds, Long pepper, Ginger

Pachana - (Digestive) Helps in digestion, Breaking down AAMA, or undigested food material. Eg: Pepper, Long Pepper, Ginger & Garlic.

* Most of the spices have deepana and pachana properties.

Shamana (Pacifying) Pacifying effect on Dosha, make it in balance, it doesn’t remove dosha, just makes them normal. Eg: Gooseberry, Guduchi/Geloy (Pitta balance like fever)

Shodhana (Eliminates) – Eliminates the doshas from the body, and purifies the dosha. Eg. Honey for Kapha people.

Anulomna (Away from the heart, downward movement) – It corrects the direction of the Vayu in the Gut (Downward movement) Eg: Gooseberry, Triphala (Haritaki)

Sramsana – Elimination of obstructive matters, formed or unformed faeces. It clears the intestines (Air, Water & Solids). Eg: Aragwadha (Yellow flower tree/Golden shower tree) Cassia fistula.

Bhedana – Works on both Urine & Stool in the Gut. It improves peristalsis movements in the Gut. Eg: Triphala

Sthambhana – It stops loose motions. (in rare cases like piles, and bleeding) for the instant stoppage. It has sheeta Guna.

Grahi – It corrects the indigested food and corrects loose motion by deepana and pachana. Eg: Cyperus Rotundus Grassroots.

Rasayana – Rejuvenator – to all the 7 Dhatus (OJAS) Eg: Gooseberry, Guduchi/Geloy.

Vaji Karna (Aphrodisiac) – Increases sperm count and semen. Eg: Milk, Kapikachu (Medicine)

Sukrala – Ashwagandha, Good for sleep as well.

Rechana – Pushing the faeces by converting a solid into a liquid. Eg: Operculinum thurpetum (Medicine)

Lekhana – Scraping in the Gut or channels, Like Kapha in the body, fibre rich. Eg: Honey

Abhisyandi – Causes more secretion of mucus, and can obstruct the channels. Eg: Curd. It's Grahi but its action is Abhisyandi.

Brimhana – It's heavy and nourishes the body. Eg: Milk, Meat, Ghee

Srotho Shodhana – It cleans at the channel level. It clears the area or space of transformation of Dhaatus. Eg: Rock Salt.

• Increase warm, heavy and oily foods

• Reduce cold, dry and light foods

• Increase sweet, sour and salt tastes as they provide bulk and nourishment to the body

• Decrease spicy, bitter and astringent as they are responsible to increase Vata

• Quantity should not be more than the digestion capacity

• Eat at regular timings

• Use dairy products, sweeteners, oils (mainly sesame)

• Use grains like rice and wheat but reduce barley, corn, millet, buckwheat, rye and oats

• Use sweet, sour and heavy fruits such as bananas, avocado, grapes, and oranges but reduce dry and light fruits such as apples, pears and dried fruits.

• Use cooked vegetables rather than raw and salads

• Use spices like cinnamon, black pepper, ginger, cardamom, cumin, salt, clove and mustard seeds.

• Well chew the nuts, soaked preferably

• Reduce beans except for Tofu

• Cooked Vegetarian diets are preferred but if you prefer non-veg then, use meat, fish, chicken, turkey and seafood and chew well

• Avoid watching TV, reading, and driving while having food and also relax after a meal before resuming activities

• Avoid tea and caffeine

• Use ghee or clarified butter daily in the diet. It can be used on bread, grains, vegetables etc. (Except for high lipid people)

• Use ginger along with the diet

Arjun Ki Chaal ka Kada (Decoction of Arjuna Tree Bark) - To reduce Vaata (especially in Nov, Dec & Jan months) also good for Pitta reduction in the blood, which leads to heart attacks (pitta increases in summer)

Can take in milk as well - 1 glass milk with 1/2 teaspoon arjun ki chaal ka powder (can add mishri or jaggery for better results)

Avoid eating Daal with Dahi - If need to have then change its property first (add Jeera/Cumin, Sendha/Himalayan pink salt/kala namak/rock salt and Ajwain/carom seeds)

Pure Oils & Ghee are the only solutions for all Vata-related problems

Eat 3-4 small meals at regular intervals – at least 2 hours between food is necessary

VATHA balancing herbal tea – 4 servings

Ingredients

• 4 cups of water

• 1 teaspoon cumin seeds

• 1 teaspoon coriander seeds

• Half teaspoon dry ginger powder

• Jaggery or Misri

Procedure – Roast cumin seeds and coriander seeds separately in powder. Put this powder in water and heat in a mild flame for 5 minutes. Then put the dry ginger powder for another 2 minutes. Filter and add sufficient Jaggery or Misri. Serve hot.

Note: Cinnamon, Ginger, and Fennel seeds can be tried for variety.

• Increase cool, light and fewer oil foods

• Reduce hot and oil foods

• Increase sweet, bitter and astringent foods

• Reduce pungent, sour and salty foods

• No overeating

• Moderate dairy, milk, butter and ghee

• Use sweeteners except for honey and molasses

• Avoid yogurt, cheese, sour cream

• Reduce oil such as sesame, almond, corn and,

• Use olive, sunflower and coconut oils

• Use wheat, rice, barley and oats but reduce corn, millet and rye

• Use sweet fruits such as cherry, melon, avocado, coconut, pomegranate, mango, orange, pineapple and plum but reduce grape, olive and papaya

• Use salad and raw vegetables occasionally but in general use cooked food

• Reduce nuts, especially cashew and peanuts

• Reduce beans generally but beans like chickpeas, mung beans, soybeans and kidney beans can be used

• Use vegetables such as Broccoli, cauliflower, asparagus, cucumber, green leafy vegetables, green beans, zucchini, pumpkins, celery, okra, lettuce, potato and sweet potato but avoid hot pepper, tomato, onion, garlic, radish, Spanish, carrot and beets

• Use spices such as cardamom, fennel, cinnamon, coriander, and black pepper in small quantities

• Reduce spices like; Cumin, clove, celery seed, ginger, salt, fenugreek and mustard seed

• Avoid chilli pepper and cayenne pepper

• Generally, reduce hot things

• Vegetarian diets are always preferred, however, can use poultry such as chicken, pheasant and turkey but reduce beef, seafood and eggs

• Use a moderate amount of clarified butter or ghee in your daily diet and can be used sparingly on bread, grains or vegetables in place of margarine or butter (Except for high lipid persons)

• Avoid watching TV, reading, driving, during the food and also relax after a meal before resuming activities

PITA balancing Herbal tea – 4 servings

Ingredients

• 4 cups of water

• 10 gms of coriander seeds

• half tea spoon dry ginger powder

• Misri /Jaggery

Procedure - Roast coriander seeds and powder. Put this powder in water and heat in a mild flame for 5 minutes. Then put the dry ginger powder for another 2 minutes. Filter and add sufficient Misri / jaggery. Serve cool or luke warm.

Neem + Turmeric water in the morning is the best for Pitta Dosha

• Increase warm, light and less oily foods

• Reduce cold and heavy foods

• Increase pungent, bitter and astringent foods as they help reduce Kapha (Not nourishing)

• Reduce sweet, sour and salty foods as they aggravate Kapha (Nourishing)

• Do not overeat

• Avoid dairy products such as milk, butter and ghee

• Reduce all sweeteners except honey

• Reduce Oils

• Use grains such as barley, millet, buckwheat and rye but avoid rice, wheat, corn and oats

• Reduce heavy and sour fruits such as bananas, coconut, pineapple, fig, dates, avocado, orange and melon

• Use salads, raw vegetables and cooked vegetables

• Use vegetables but reduce sweet potato, tomato, cucumber and zucchini

• Reduce nuts

• Increase the use of pungent spices such as cumin, clove, ginger and mustard seed

• A vegetarian diet is always preferred

• Reduce red meat and pork as well as fish and seafood in general

• Avoid watching TV, reading, driving, during the food and also relax after a meal before resuming activities

• Use a moderate amount of clarified butter or ghee in your daily diet and can be used sparingly on bread, grains or vegetables in place of margarine or butter (Except for high lipid persons)

KAPHA balancing Herbal tea – 4 servings

Ingredients

4 cups of water

2 pods of cardamom crushed

½ teaspoon of fennel seeds

Mint leaves 3-4

Half teaspoon dry ginger powder

Jaggery

Procedure: Roast fennel seeds and powder. Put this powder & cardamom and mint leaves in water and heat in a mil flame for 5 minutes. Then put the dry ginger powder for another 2 minutes. Filter and add sufficient jaggery. Serve HOT.

Note: Cinnamon, Ginger can be tried for a variety

*Fenugreek Seed Soaked water in the morning + chew fenugreek seeds after that (at least 3 months for Kapha & its disease reduction)

“Foolish The Doctor Who Disregard The Knowledge Acquired By The Ancient”

Vegetables should always be cooked because heat reduces VATTA

All Green leafy vegetables are VATTA increasing and taste Bitter/Astringent

Too much Bitter causes tissue destruction and de-nourishment, therefore too many vegetables are not good to eat.

Myth- Raw veggies are healthy

Fact – Cooked vegetables are more healthy and good for the stomach in a moderate quantity

We all need all 3 Gunas

Ideal % is 70% Satvik, 20% Rajsik & 10% Tamsik

So Calculate your % - What is Dominating you

Our Food Choices & Environment can change our Gunas

So choose your food wisely, 70% Satvik, 20-25% Rajsik & 5-10% Tamsik food

• Only having Satva Guna you can reach Moksha

• You have to remove Raj & Tam Guna

• Mostly all humans are living predominantly by Raj & Tam Guna

• Our realities are shaped by our Minds, we perceive things according to our mind and not what thing is in real

• It depends on the observer how he/she wishes to see and observe the thing and then the thing changes accordingly for him/her

• STORY – Attachment and Detachment story of 2 disciples, poor & rich

• STORY – Stolen rice from the Robber & Sage with a diamond

• The fruit of Satva is knowledge & happiness

• Pain is the fruit of Raja

• The fruit of Tamas is Ignorance

• Diet of mind is needed to let your ship sail

3 things can happen with DOSHAS

1 – CHAYA – Accumulation

2 – PROKOPA – Aggravation (Dosha shows strong effect here)

3 – PRASHANA – Subsidization

DOSHAS keeps changing acc. To day time & seasons both

“Eat Food like Medicine, otherwise you will end up Eating Medicines like Your Food”