Science
Ayurveda is our original & primary source of modern day science. As a holistic science, the philosophies & histories of ancient India are an interwoven, integral part of the practice of Ayurveda.
From these timeless knowledges, Ayurveda has developed Ashtanga (Eight Branches) of science:
Ayurvedic Herbal Medications
According to Ayurveda, every plant has a unique effect in controlling the
of our physiologies. Various herbs possess this Dosha influencing effect in varying degrees &
the Ayurvedic physician can identify the most suitable herb or formulation/mixture of herbs for our individual constitutions.
To take formulated/mixed herb medicines, ALWAYS consult with a qualified Ayurvedic Doctor:
Bachelor of Ayurvedic Medicine & Science (BAMS). Read the pages for a list of Ayurvedic Doctors.
Actions of Ayurvedic Herbs
All Ayurvedic preparations are made with herbs & some special products which contain natural minerals. Since Ayurveda studies Dravya (Substances) with the aim of the use and application of Dravya as food and medicine, the knowledge about their properties is enough to determine the utility of each substance. According to Ayurveda the utility of a substance depends on their qualities & all herbs possess 5 qualities:
Rasa (Taste)
All living things cntain the 5 Great Elements, therefore the food we eat is also comprised of these Elements, with a predominance of 1 or 2. Different combinations of the Elements confer different attributes, or properties, on food, thus our food has the important attribute of Shad Rasa
(Six kinds of Taste):
“Svadu (madhura, sweet) amla (sour), lavana (salty),
tikkta (bitter), sna (or katu, pungent) kashaya (astringent, or dry aftertaste)
are the six tastes present in the substances.”
[AS.Su.1/33a]
Guna (Quality)
Another property which is inherent in food substances is Quality & each Taste has a predominancy of Qualities. Substances taken as food or medicine can correct the imbalance of Doshas. This is due to the Qualities, as the qualities of food or medicine increases the dosha which has the same elemental qualities. There are 20 Qualities of food, here listed next to their opposites & counterparts:
Virya (Effect)
This is another group that all natural foods are divided into, according to their Individual effect. Substances have the potency to manifest work, so each Taste also has specific actions upon the body. The effect of food are mainly classified into 2 Qualities, which are present in abundance and hence behave differently:
Ushnaveeryam (Heating)
Katu (Pungent or Hot, Amla (Sour) & Lavana (Salty) foods have the effect of heating the body.
Pitta dominance or excess of pitta can be dealt with cooling food or medications.
Seethaveeryam (Cooling)
Madhura (Sweet), Tikta (Bitter) & Kasaya (Astringent) foods have the effect of cooling the body.
A Vata dominat person may benefit from heating food or herbs.
Vipaka (Taste after digestion)
In the Kriya (Physiology) of Ayurveda each stage of digestion is characterised by the predominant Taste. The Ahara (food) is digested by the Agni (Digestive fire or digestive activity) & knowledge of the post-digestive effects are needed in understanding physiological changes. From an Ayurvedic Pharmaceutical point of view, the Vipaka is the most important as it has no taste & thus can only be perceived by its bodily action. The qualities of food after it has undergone digestion get transformed into 3 Tastes:
Sweet & Salty becomes Madhura (Sweet)
Sour becomes Amla (Sour itself)
Pungent & Astringent becomes Katu Pungent)
Prabhava (Potency to perform action)
This potency is the power of substances to manifest work in its unique way. When Taste, Quality, Effect & Taste after digestion in a substance is found to be the same as in another substance, but in their overall action the two substances differ, it is said that the change is due to the 'prabhava' of that substance. Sometimes, Prabhava is also used to denote an "Unknown" effect of a herb; an effect we cannot explain.
Maintaining the balance of Doshas
Of the above 5 properties of food, Taste is extremely important. Ahara (food) is predominantly of Sweet taste. While we are eating Ayurveda advises that we should aim to take all the 6 tastes as part of our meals to pacify the equilibrium of all tridoshas, i.e. to maintain our health. Ideally, we should eat the 6 Tastes in the following order:
The first 3 Tastes, Sweet, Sour & Salty, give strength to the body, cause aggravation accordingly & mitigate Vata. The second group of 3 Tastes, Pingent, Bitter & Astringent give less strength to the body, cause aggravation accordingly & mitigate Kapha.
Rasa (Taste)
Healthy Eating
As a cultural habit, many people of different countries have the tendency to eat sweet foods at the end of a meal which will make the person lethargic, so it is to be avoided.Ayurveda will advise to make slow and gradual dietary changes, which will eventually improve one’s food digestion process, avoid sedentary lifestyles and improve the individual’s general feeling of well-being. In this way we can also perceive how any natural food material can be utilised as a medicine for preventing & healing diseases; to heal is to restore health.For more information on how the Shad Rasa (6 Tastes) can improve your Health, visit our pages. For Professional Health advice, visit your nearest Ayurvedic physician. Read the pages for a list of Ayurvedic Doctors.
Pitta
(Fire Bio-energy)
Vata
(Air Bio-energy)
Kapha
(Water Bio-energy)
Rasa (Taste)
Increases Kapha
Increases blood sugar
Increases bulk
Gives energy
Decreases Vata
Decreases Pitta
Slows metabolism
Contributes to life preservation
Svadu or Madhura
(Sweet)
Earth + Water
Amla
(Sour)
Increases Pitta
Improves digestion & assimilation
Increases Kapha
Increases salivation Increases flow of gastric juices
Decreases Vata
Increases the taste of food
Earth + Fire
Lavana
(Salty)
Decreases Vata
Improves appetite
Salted Ginger, the best food for alleviating Vata
Increases Pitta
Increases digestive enzymes
Increases Pitta
Anti-toxicity
Good curative for skin diseases
Increases Kapha
Water + Fire
Katu / Ushna
(Pungent or Hot)
Decreases Kapha
Destroys obesity &
internal parasites
Lessens fat, milk & semen
Decreases Kapha
Decreases salivation
Dries up pus, mucus & fat
Increases Vata
Enhances all the other tastes
Acts as sedative
Fire + Air
Tikkta
(Bitter)
Increases Vata
Cooling
Dries out food mass to be eliminated
Decreases Pitta
Lowers fevers
Good purification agent for ulcers
Air + Space
Kasaya (Astringent)
Increases Vata
Cooling
Decreases Pitta
Reduces bleeding time
Decreases Kapha
Tones tissues
Lessens secrecretions from mucus membrane
Air + Earth
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