Coconut Aminos vs Soy Sauce

Can we occasionally use it as soy sauce substitute – Coconut Aminos:


Dear Divya: Occasionally perhaps, but keeping in mind that it will be pitta aggravating because it goes through heavy processing and derivation. If aggravating pitta is not a concern then by all means it is preferable over regular sketchup8ozlowres__03783__99566.1340154497.1280.1280oy sauce. Pitta dosha is a very sensitive dosha that can trigger all other imbalances in the physiology so you want to steer clear of any ingredients that can bring that about. Of course, as the ayurvedic texts explain, we always tends to gravitate more towards what we already have plenty of: high pitta individuals will crave food items that will further elevate their pitta dosha! My wife is a good example of this! She loves soy sauce and she had to stop eating it being a high pitta and prone to migraines in her youth. To make-up for it, together we have developed a recipe using my Amla Tamarind preserve that comes very close in taste to chinese dishes using soy sauce. I will share it shortly.

Is it ok to cook Avocados?

“Dear Vaidyaji,

Is it OK to cook Avocados or it should be had raw always?AVOCADO-hass



Vaidya replies:

Dear Pavithra: cooking avocados is not a good idea because avocado oil and other nutrients in avocado are very heat sensitive. However, raw avocado has a lot of soma, and if your digestive agni is low (pachak agni), and you consume raw avocados, you may make ama (semi-digested material or toxins) from avocado. For high pitta and high agni individuals, raw avocado is a great treat, because their overactive digestion can fully metabolize the raw avocado, but if you tend to have slower digestion, here is a recipe you can try. It will help you in transforming the soma of the avocado into ojas.

You will need:

1 ripe medium avocado – take out the seed and keep the pulp

1/4 tsp. Mum’s Masala

1 tsp. lime juicesoma_salt__84355_thumb

Soma Salt per taste

½ teaspoon olive oil

Mix altogether to make a rich creamy texture. If you like chilies, you can add 1 fine shredded green thai chili.

The spice mixture of Mum’s Masala supports digestion and overall metabolism and will help process the richness of avocado so you get the most out of its nutrients without making any ama.


Have your Ginger and Eat it too!

In the herbal treasure cove of Ayurveda, there is one herb that shines brighter and carries an epithet none other ginger isolated on white backgroudoes: ginger, and it is called “vishwa bhesaj” – universal or global medicine. Of course, modern research is also in on the great benefits of ginger for health. Studies find ginger to be a potent:

  • immuno-modulator – supports the immunity in its fight against foreign agents (bacterial, viral, etc);
  • anti-inflammatory – helps manage inflammation by addressing toxic build-up;
  • carminative and digestive – re-ignite and balances the digestive organ systems for optimal digestion.

Even though western medicine has yet to adopt the use of ginger medicinally, concentrated extracts of ginger can now be purchased at health food stores for all to consume. But ayurvedically speaking, this would not be a good idea. Or would it? The greatest distinctive trait of Ayurveda is its understanding of the individual physiology and its uniqueness: each body’s needs and ailments need to be addressed individually, even when the symptoms are identical. This means that not everything is good for everybody all the time. But if ginger is “vishwa bhesaj,” doesn’t it mean that it is good for all, at all times?

You may be new to Ayurveda, but you’ve probably still heard about the different body types: vata, pitta, kapha – different combinations of the elements found in nature: earth, water, fire, air, and space. Everybody is born with a unique blueprint combination of these 3 types or tendencies in different proportions. Those born with predominant pitta body type tend to have more fire, or heat, in them.
Just like our bodies are made up of the different elements of nature, so are all the edibles under the sky characterized by different combination of the elements of creation. Chilies, black pepper, ginger, for example, carry more heat or fire. If a pitta body type eats more of these fiery ingredients, they increase the heat in their body and thus imbalance themselves.
In this context, this is one way of understanding the age-old adage: you are what you eat! Our bodies are made up of the same stuff the world around us is made up of: the elements. We each carry a balance of those elements in our bodies, and we can either maintain or disrupt that balance by ingesting more or less of the elements through our food. This, in a nutshell, perhaps, is ayurvedic healing summarized: re-instating balance by working on the level of the creational elements. So that, the ayurvedic expert is one who has studied all the properties and possible combinations, and also is one who is expert at understanding which elements on which level/layer need to be addressed in the body, when and how.
So if, according to Ayurveda, we know that ginger is pungent, and hot and spicy, how come ginger is good for all at all times? How can ginger be good for pitta body types? Is this an oversight of the ayurvedic texts?

If you study the (ayur) vedic texts without a “guru,” it is easy to reach faulty conclusions, or get confused and give up! But under the guidance of one already well versed in these texts, and who has acquired not only the intellectual knowledge but also carries the experiential knowledge, you can be guided to unfold the vedic knowledge so it does not contradict itself.  This is how my father, Vaidya Kameshwar Mishra, guided me and taught me about the countless wondrous plants and ingredients in Ayurveda. So let’s study ginger together today. I would like to discover with you not only what some selective sutras say about the balancing properties of ginger, but to share with you the recipes that I was taught, recipes that make ginger a tridoshic ingredient that even high pitta body types can use in the high heat of Summer!

First, let’s look at the Charak Samhita, for it is there that we that ginger is a “medicine for all,” after listing many of its health-supporting properties, saying:

Screenshot 2015-08-14 19.07.09
Rocanam: it enhances the taste buds – taste plays a major psycho-dynamic role in the digestion and assimilation of food and nutrients, sharper taste buds support the digestive system;
dipanam: it enhances or sharpens the digestive fire – leaving no room for undigested bi-products or “ama;” vrsyam: it enhances the reproductive fluid – the health of the reproductive fluid is an indication of the health of all the tissues that precede it, such as the lymph, blood, muscle, fat, bone, and bone marrow; when the reproductive fluid is healthy, it means the remaining fluids are doing good, this only highlights the role of ginger on all the tissues; adraka, or ginger, is a global medicine,Screenshot 2015-08-14 19.08.31 because it is vata shamana (vata pacifying); shleshma harana (kapha pacifying); vibandeshu (helps to address constipation); rasastasyopadisyate – ginger juice is known to be good for all things!
But it’s not just the Charak Samhita, but Bhava Mishra as well, the author of many ayurvedic canonical texts, who recommends ginger across the board before every meal:

This is a very famous verse in the ayurvedic community. Literally, it says: bhojanagre, before your meal (lunch and/or dinner); sada, always; pathyam – (it is) good; lavanardrakabhaksanam, to eat soma salt mixed in with ginger.
The next line in this verse says: the purpose of this recipe is “agnisandipanam,” to increase or sharpen the digestive fire, or pachak agni. “Rucyam” means it enhances and clears the taste buds, by pacifying bhodak kapha, or the kapha that governs the tongue. The final work in the verse says: juhvakanthavisodhanam: this recipe purifies or cleans the tongue and the throat.

So again: good for all? Under all circumstances?

In my experience, as a Vaidya in the Western world, if you already feel hungry, and you are high pitta by constitution, then you should not follow what this verse says! The recommendation in this verse is ideal for those who are experiencing less or no hunger at all before a meal; only then is it ideal for them to consume some ginger mixed with rock salt (as opposed to sea or other types of salt) before their meal. But how to know when to follow and when not to follow what the sutra-s say? A little knowledge is always a dangerous thing, so if we love Ayurveda, unless we have studied it thoroughly, it is best to be under the guidance of an expert healer or teacher, otherwise we can harm ourselves, and others  as well!

If you want to study Ayurveda, you have to study it all, read it all. For that, you have to peruse the original texts – never rely on translations or interpretations. Bhava Mishra recommends ginger in this verse; but we have to keep reading Bhava Mishra and see that elsewhere, he speaks again about ginger, but it just so happens, that in another verse where he is lauding the properties of ginger, he also lists contraindications:

Screenshot 2015-08-14 19.12.48
According to Bhava Mishra, here is the list of contraindications for ginger:
kushta: in day-to-day parlance, kushta would translate into leprosy; but in this context, it refers to any chronic skin disease coming under the umbrella term of kushta. Almost all chronic skin diseases are connected to either recurrent allergies or autoimmune disorders. They need immunosuppression, or immuno-corrective herbs and spices. Ginger is an immuno- modulator, that’s why it would be contraindicated for skin conditions.
Pandu –  this is jaundice, or hepatitis, where the liver is weak. Therefore, anything that would stimulate the liver, such as ginger, would not be good.
Krichchhe raktapitta – krichhe means old, and raktapitta means: a disease where pitta is  very high in the blood, where the blood gets too thin and hemorrhage can happen. Scientifically speaking as well, ginger has been found to be a great blood thinner, hence the contraindication in this instance.
Vrane Jvara – fever due to chronic ulcer. Ginger is detoxifying. For anyone experiencing fever, ginger can induce a detox crisis, increasing the fever.
Daahe, or burning in the body. Burning happens when pitta is high in the body. Ginger being hot by property, it can increase pitta. So it can increase the burning sensation in the body.
Nidagha shari’ah na eva- in the the hot days of summer, or the hot days of autumn, ginger should not be administered, as it will only serve to make the heat/fire bigger, aggravating pitta and causing further imbalances.

In yet another verse, Bhava Mishra, adds yet another layer to the knowledge and use of ginger.

Screenshot 2015-08-14 19.20.35
Ardrakam, or ginger, is: srngaberam, syatkatubhadramatatha, rdrika – these are additional Sanskrit names for ginger. In addition, ginger is: bhedini, it carries the prabhava or property of breaking down heavy clusters of kapha, or ama, which can clog and block channels, even though ginger itself is gurvi, since it carries a lot of juice – liquids are usually high in soma. However, even while being “gurvi” or heavy, it is “tiksnosna,” or sharp and hot. This is a wondrous property of ginger to be able to maintain such a great balance in its chemical make-up. It is also  “dipani,” stokes or increases, the digestive fire; it is “katuka,” its immediate taste in the mouth its pungent, even though it carries a  “madhura pak,” its the post-digestive taste is sweet. Ginger is “ruksa” or drying – it burns off phlegm;  it is “vatakaphapaha” or pacifying to vata and kapha dosha.
Bhava Mishra ends his verse by introducing a new element, he says: these “gunah” or properties are carried by “sunthyaste’pi” – ayurvedically processed ginger which is called “sunthi.” Sunthi, or “santyardrake’ kilah” enhances the production of breast-milk. But what is “sunthi?”

Sunthi is ayurvedically processed ginger. So to recap: there is ginger, dry ginger (in root or powder form), and then there is sunthi. What is Sunthi? Sunthi is ayurvedically processed ginger; and there can be different types of sunthi, based on how and with what it was processed. Here are some properties about Sunthi from Bhav Mishra.
Ayurvedically prepared ginger enhances appetite, burns ama, and pacifies vata. it supports pachakagni, thus enhancing the digestive system as well. it is pungent, and light, it is unctuous and hot. The vipaka – post-digestive taste – is sweet. It pacifies kapha and vata, particularly the kledak kapha and the samana vata of the stomach. After balancing samana vata, apana vata goes down, that’s how it helps to support the bowel movement.

Another verse further details the properties of “sunthi:”

Screenshot 2015-08-14 19.27.44
In another verse, below. Bhava Mishra says that sunthi enhances the reproductive fluids (vrsya); supports the vocal chords; pacifies nausea; smoothes the breathing; pacifies cholic pain; pacifies the cough; and supports cardiac health; supports the immune system against elephantitis; eliminates sweeling; helps in hemmorhoids; helps in tymphanitis; pacifies samana vata.

Screenshot 2015-08-14 19.31.00

And yet another verse, lists additional beneficial properties of sunthi, that ginger itself does not carry:

In fact, ginger is ruksh – carries dry heat, but sunthi is moist and hot! And this small difference has great consequences in the body!

Screenshot 2015-08-14 19.33.16

As this verse says: because sunthi is full of power of agni, it absorbs the water in the colon,ginger that’s why sunthi is “grahi” which is the prabhava that enhances absorption, but at the same time, it carries the property of “vibhandbhedini” – it breaks the old fecal matter, evacuates them. Because this sunthi has that unique prabhava of “vibhand bhedini” along with being “grahini” or absorbing, it means that with regular use of sunthi, it enhances the intelligence of the colon, so that the colon knows whatever is bad for the body, it eliminates it, and whatever is good for the body, it absorbs. now: there is a unique comparative difference between raw ginger and properly made sunthi. ginger is heavy or “guruvi” and “sunthi” is light, or “lagu.” ginger is “tikshnoshna” sharp and hot.

Being guruvi, or heavy, for high pitta/low agni people, it can create more clogging. Ginger being tikshnoshna, hot and sharp, can aggravate pachak pitta and burn the kledak kapha of the stomach. However, since sunthi is snighdoshna, hot but unctuous, it can open the channels without burning them up! Otherwise, ginger and sunthi has overall, the same effect on the physiology, but these three unique qualities of properly made sunthi, is good for the western high pitta bata people in high stress situations, and even better than raw ginger itself.

My father taught me that the pitta aggravating properties of ginger can be pacified enough to be used by a pitta type through proper “samyog” – combination with other ingredients – and “samskar” – preparations or processes. This is sunthi. And most of all, you must remember, that sunthi is not dry ginger as the common misconception has it.  The main purpose of making sunthi from ginger is to add cooling properties to it, so as to abate the heat of ginger. Ginger then becomes tri-doshically pacifying, cools pitta even as it still balances vata and kapha through its warming properties. It can then be safely used in cooking, and in varying proportions it is almost good for everybody!

If you google sunthi, many references and articles on-line refer to sunthi as dry ginger, or dry ginger powder. This is incorrect. In fact, there are 3 distinct types of sunthi, based on 3 different ways of processing/preparing the ginger. In my lineage, which is always very specific and practically oriented, we prepared each different type of sunthi to address specific imbalances, or a specific physiology. Here are the recipes that I was taught. You can make these at home – but use caution.
Recipe for sunthi: Get fresh ginger (make sure it has less fibre as that’s better) slice it thin, boil it with good spring water, dry it – you can either dry in sunshine or use a food dehydrator with controlled temperature. When the ginger s fully dry, then pulverize it and use it. This is sunthi! This sunthi is good for kapha body types. Unlike what some might say, this is not ginger powder, because when you boil it and then throw out the water, ginger’s tikshnoshan – sharp and hot – quality goes low, and it becomes more “grahi,” more absorbing, because you have infused the energy of soma through the water, and it has also lost some of the essential oils that make the ginger so sharp and hot. See the scientific explanation of this simple process of boiling and how it changes the chemical make-up of ginger:

Screenshot 2015-08-14 19.36.32
The essential oil (gingerol gets released into the water while getting boiled, so the pitta aggravating qualities of ginger are reduced, and it is thus safer for pitta body types. it is also good for those who have high kledak kapha – heaviness after eating, lack of appetite, slower digestion, but no hyperacidity or burning in the stomach. This is not for pitta or vata symptoms. For them, we can use this ginger in cooking, not more than 1/4 to 1/2 tsp in cooking with vegetables and lentils. If they are experiencing lack of appetite, then they can use 1/4 tsp of sunthi with  2 pinch of soma salt mixed in with lime juice.

Recipe for Sunthi for high pachak pitta people: (use 1 lb of ginger for 1 gallon of milk) clean the ginger root (get the less fibrous type), make thin slices and set aside. In a separate pot, bring raw milk to the boiling point, slow down the heat, then add the slices of ginger, boil on slow heat for another 10 minutes. Remove the ginger from the milk, rinse it by running good spring water through it, rub it so as to totally remove any residues of milk, then dry it in a dehydrator thoroughly, then pulverize it. Keep this powered in an airtight container and refrigerate because the residue of the milk can invite bacteria. This is ideal for high pitta/low agni pitta types, and even high pitta/high agni people. When using, start with 1/8 tsp of sunthi and cook with it, don’t eat this directly for high pitta and high agni people. Cook with with your lentils and squashes, milk, rice pudding, fruits. You can also add it to stewed fruits. Do not drink the milk cooked in this process, as it is very heating. It should only be used under specific circumstances under a vaidya expert guidance only.
Last but not least, here is a recipe for tridoshic sunthi: slice the ginger thin, clean it, get edible food-grade limestone, about 10 grams, add 1 liter of water. When you add the limestone to the water, there will be a chemical reaction. Be very careful, as the water will boil and rise, keep yourself away as the droplets can burn while the chemical reaction is on. Once it settles down after 10-15 minutes, use heavy duty gloves to be safe, and filter the water with a coffee filter, capture the water, then add the ginger slices to the lime water and soak the ginger in the water for 4 hours, then strain and rinse it thoroughly, take out all residues of the limestone, then dry it, then dehydrate the slices.

I am sharing this wisdom with you, but this process should be done under expert supervision, because when you add live limestone to the water, it bubbles and can burn you. Also there is a residue of limestone that needs to be completely rinsed out. When done properly, this is sunthi, almost tridoshic, except for those who have too high kledak kapha or too high pachak pitta. This sunthi has longer shelf-life than the one prepared with milk and water. At we carry this sunthi. It is good to use, to be safe, instead of raw ginger. You can use it in your cooking, you can use for desserts, wherever the recipe calls fro ginger. It is also good to boil with milk, or bake it for ginger cookies. You can also add pinches to your herbal water. This way you get all the health benefits of ginger, minus the pitta aggravating heat and sharpness. In SVA, with the knowledge of proper samskar and samyog, preparation and combination, you can have your ginger and eat it too!

Ginger Peppermint Rose Tea – to pacify high pitta

in 8oz of water add:
2 pinches of SVA sunthi powderScreenshot 2015-08-14 19.41.59Screenshot 2015-08-14 19.42.56
2 pinch of DGL powder
2 rose buds
1/4 tsp fennel seeds

Boil for 5-8 minutes, strain, and enjoy anytime of the year or day!

Screenshot 2015-08-14 19.43.59

Vaidya answers your questions: Castor oil for joint pain? and Prakrit and Triphala differences

What’s the Difference between Prakrit and High Pitta Triphala?tsmith_100408_0680__34675__19544.1339638061.1280.1280

John S.

What is the difference between what Triphala or Pitta Triphala Tablets do for the digestive system and what do Prakrit Tablets do for the digestive system ?

And are there conditions where both are suggested to be taken?

Thank you for your wonderful formulations.




Dear John: All triphala formulas support the overall intelligence of the colon. There are a myriad imbalances that can affect the smooth functioning of the colon; whenever anyone is experiencing mild imbalances in their daily bowel discharge, then the triphala formula helps correct it by re-establishing  theintelligence of the colon, and thus supporting bowel evacuation.

That’s the operating principle behind this classical triphala formulation, unlike other natural or synthetic laxatives, in that it does not “force” and take over the colon to bring out a bowel movement, rather it re-initiates the natural functioning and intelligence of the colon so it can resume its own work.


But in my experience as a Vaidya here in the West, even the gentle classical triphala formula, made up of the 3 fruits (tri+phala): Amla (Indian gooseberry), Haritaki,(Terminalia chebula), and Bhibhitaki (Terminalia bellirica), may prove to be too harsh for some high pitta constitutions!


For high pitta body types, and all severely pitta aggravated people in general, even the natural warmth of the fully matured Haritaki seems to be too much to handle. For them, I had to put together a unique SVA Formulation. I call it “Triphala for High Pitta.” In addition to Haritaki, image descriptionBhibhitaki, and Amla, I have added Rose and Fennel. But I also use the almost mature, not fully mature fruit of Haritaki  in this formulation, in addition to the organic rose extract and fennel that are synergistically infused to cool pitta. The rose and fennel are a pitta type’s best friends, they pacify the pitta dosha so that the remaining ingredients can initiate the bowel cleanse without aggravating and irritating the pitta. High pitta body types are prominent in the western world, and countless SVA clients have benefited from this High Pitta Triphala formulation.


Prakrit, on the other hand, is used when Triphala is unable to help. The Ayurvedic texts explain in great detail that there are very many types and natural predispositions to bowel movements. In general, when people tend to have chronic slow bowel movement, along with a lack of communication betweenPrana Vata, that governs the mind, and Apana Vata that governs the colon, then I use Prakrit to help correct it. Prakrit is a unique SVA formulation that contains  a specific kind of the haritaki fruit. There are seven different species of the haritaki fruit, for the Prakrit formulation, I use the best one, called vijiya haritaki -“victorious haritaki.” I use vijiya haritaki collected from dense forests in the same season it matures, not from past seasons. I then infuse it with medical grade castor oil in homeopathic dosage – below 0.01 %,  weight by weight – in order to support and enhance the ability of haritaki through the prabhava of the castor oil. Castor oil is a laxative but even short term usage can cause dependence if used in large quantities or in its raw physical form. The amounts I use are only for processing, and do not take over the colon’s intelligence, but rather support it, by enhancing the properties of Haritaki.

Castor Oil for Joint Pain?


I have a question regarding oils.  I attended an Ayurveda workshop on oils and was advised that Castor Oil is very effective on various types on pain.  I confirmed this with another practitioner and she too advised that Castor oil can be applied daily.  After applying Castor oil on my feet for a few days, I did feel a lot of pain relief, but instead of being cleansed, I became very clogged.  My digestive system almost came to a halt.

Second question regarding oils again – In the workshop, the practitioner mentioned using Avocado and Sesame oil in equal proportion for pain relief. Kindly advise if this is a good combination for pain relief.  I have joint pain that gets aggravated often.  Kindly advise any home remedies.


Thank you and best regards.



Vaidya responds:

Dear Dolly: in my personal opinion, castor oil should only be used occasionally, and not on a regular daily basis, as long term use can results in nerve damage – as castor oil is a confirmed neurotoxic substance.


As a formulator, I use Castor oil in minimal quantities and only in very specific formulations. Many people have asked me how come I use Castor oil as an ingredient in my Prakrit Tablet formulation?


In contemporary Ayurveda, as well as in the SVA tradition, we use many toxic ingredients or elements for healing benefits; however, such ingredients have to be ayurvedically processed and treated through the proper samyog and samskar: samyog means proportion with proper combination with other ingredients, and samskar means proper processing with other ingredients. The samyog and samskar steps are in addition to two more steps:

a) nirmali karan,

b) amriti karanNirmali karan  means the contaminants in that herb are removed, the plant is cleansed; amriti karan means the toxic substance is transformed through distinct steps into an amrit – a substance that benefits the physiology on many levels, and gives overall life support.

Through Ayurveda then, we can transform a toxic ingredient into a life-giving nectar. However, how beneficial or poisonous it is for the body depends on how correctly we prepare and process it. Specific knowledge with regards to processing, combining, and preparing many such plants and herbs were taught to me by my father, and passed down for countless generations in my SVA lineage.


In SVA formulations with known toxic ingredients, such as Castor oil in the SVA Prakrit Tablets, I use a specific method called guna dhan. Guna dhan is the process of infusing the specific prabhava. Prabhava is the specific effect of the herb or product beyond its post-digestive effect. Once the product has been completely physically processed, digested, and assimilated, it carries a subtle property called prabhava. For example, in the case of Castor oil, its prabhavais virechana, this means it carries a specific way of eliminating toxins by supporting the bowel movement. 

In the case of the SVA Prakrit tablets, for example, the bio-chemical potency of the castor oil molecules gets infused into the Haritaki fruits at the micro-molecular and vibrational levels.

What does this mean? In practical terms, only the “intelligence” of the ingredient, of Castor oil, is yoked to or synergistically combined with the Haritaki, to boost and support the properties of the Haritaki itself.


Castor oil is a known neurotoxic substance. When used over a long period of time in large amounts in its raw or crude form either as a plant or oil, whether ingested or used transdermally, it can create dependence – the body comes to depend on it to perform its own automatic functions, such as the daily evacuation of the bowels. I use only 0.01% medical grade Castor oil in Prakrit, in additional to the full ayurvedic processing protocols to transform Castor oil into a nectar, so any side-effects are further totally mitigated. This way, only the shukshmabhag or subtle micro-molecules of the ingredient play a role in terms of the prabhava, the ultimate most subtle post-physical action.


Here is an alternative SVA remedy for your joint pain.


SVA Home remedy for Joint Pain

I would like to suggest the following home remedy for your joint pain:vitexnegundo


Take  4 oz. of good quality preferably organic sesame oil, add:

1/2 oz. Nirgundi (Vitex negundo) leaf

1/4 oz. Black pepper – ground

1/4 oz. Dry ginger powder


Mix together in a small pot and boil for two minutes. Then use a cheesecloth to strain out the spices and herbs. In the filtered oil, add an equal part of sweet almond oil, then add  5 drops of camphor essential oil, 10 drops of peppermint essential oil, pour into an airtight container, and store for a day to let the formula settle. You can then use this oil to massage your knees and all achy joints, not more than twice a day, morning and evening. This will be a safe and effective oil for your joints. It will not only open the macro and micro channels to release all toxins that are causing inflammation and resulting in pain, but it will also nourish your joints and nerves. Let me know how you like it. Of course, coupling any external local application of herbal formulations will give you best results if you are also keeping a good alkaline anti-inflammatory diet. You can read more about the benefits of the SVA alkaline diet where I recommend avoiding the neurotoxic family of nightshades (tomato, potato, eggplant, and bell peppers), along with soy, flax, etc. You will then have even better results. Thank you.

This Summer, Make More Ojas to Keep Pitta in Check!

“Hi! Am having a tough time with dehydration/cooling off this summer. Wondering if there is a pitta pacifying product I can add to my water to help with this. I had been adding lemon juice, but a friend told me it aggravates pitta. Is this true?

Anyway, thanks!

Tamara K.”


Vaidya Mishra responds:

Dear Tamara, yes this is true that for a pitta type individual lemon juice can be pitta aggravating, however, we have very many tips for pitta pacification, specially, for this time of the year.


In the SVA tradition, we understand that pitta individuals, by nature, naturally receive more fire, more agni, more power of transformation from the environment. But what is “pitta”? According to the shastras, pitta dosha is made of fire and water: agni and jal. In SVA, we know that Pitta dosha is fire predominant, but we also understand that it contains liquid soma to balance its fire out. The fire and water together make up the pita, in other terms, the fuel, needed by the body, t perform its transformations. The liquid fuel that is needed to run things and transform gross physical material into energy and other forms, that is pitta. Pitta can get imbalanced by having either too much agni or too much soma.

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When summer is here, and we are literally closer to the sun, there is naturally more agni in the environment. Summer time is pitta aggravating time, specially for pitta individuals. In general, all body types need to take care of their pitta dosha as well, but pitta individuals particularly so, as they receive agni more readily than vata and kapha types.


In the process of balancing and keep pitta dosha in check, many recipes and tips are given, but the channels are usually overlooked. In SVA, we pay great importance to the health and overall state of the physical and vibrational channels, the srota-s and nadi-s. Nothing will work, no dosha pacification or balancing will have an effect, unless the channels are in good condition and able to carry physical or subtle materials all over the body. I speak at great length about the channels in many of my articles and videotaped courses.


But practically speaking, in your case, the first thing you need to do is keep your vibrational and physical channels in balance, so that the fire in your body is able to be equally distributed, and evenly balanced in all organs and systems. When pitta is stuck due to narrow or blocked channels, it will accumulated in a location or an organ, cause and imbalance, and then your whole body becomes prone to further imbalance involving one or more doshas!  In order to keep your channels in good health, DGL is your best friend! DGL is deglycyrrhizinated licorice – licorice from which the glycyrrhizin has been removed. Glycyrrhizin is the chief sweet-tasting constituent of the Glycyrrhiza glabra (licorice) root. Structurally it is a saponin. The most widely reported side-effects of glycyrrhizin use is oedema (water retention). Vaidya Mishra explains that with water retention, we also retain toxins, or ama, so he recommends the use of of only DGL or Deglycyrrhizinated licorice, for its cooling and pitta pacifying properties.


What you should do to keep pitta dosha in check:

1)  apply DGL roll-on or transdermal cream as well as SuperSport ssroll-on or transdermal cream on your lower spine at night. Do a quick massage for your arms and legs before shower – daily if possible, otherwise 3-4 times per week – with Pitta Oil with Magnesium.


2) Eat four to five times a day: as soon as you wake up, have stewed pears cooked with 1-2 cloves.  If you don’t like sweets (sometimes high pitta people prefer to have protein in the morning) then you can have eggs if you are not vegetarian; otherwise some fresh home-made paneer cooked with a pitta pacifying masala mix. This will be your pre-breakfast meal. Then have full breakfast with for example: almond milk, quinoa flakes along with rose petal preserve (1 tsp.).


3) Rose is your next best friend as a high pitta! Rose pacifies all five pitta sub-doshas: ranjak, pachak, sadhak, bhrajak, alochak. You can adopt my SVA pitta tea which is balanced to cool off pitta without freezing agni. Add 1/2 teaspoon of the pitta tea mixture to 6 ounces of water, bring to a boil, cool off, and drink.


4) Eat lots of pitta pacifying foods, like: zucchini or summer squash; adopt all coconut recipes – see my SVA Health channel on YouTube; have fresh coconut water from a mature coconut – not the young green ones.


5) Make all your meals pitta pacifying by using pitta balancing ingredients and spices. Use SVA Pitta Masala – you can dry pre-toast this and carry with you and sprinkle on food you eat.


6) During summertimes, make sure you to regularly consume a rehydration drink – see my recipe below.


7) Otherwise: try to avoid exposure to sunlight during the hot hours of the day – between 10am and 2pm. You can also use my SVA  Surya Shanti cream before going out, it contains sandalwood along other ingredients to keep you cool inside out.


8)  Wear sunglasses, preferably polarized, to protect your eyes from the sun and keep alochak pitta in check.


9) Don’t eat your lunch past twelve o’clock. Before lunch and dinner, in between meals, carry and eat sweet juicy fruits like apples, blueberries, cherries, etc.


10) Sprinkle Soma Salt and Mum’s Masala on your food. Soma Salt is the most cooling of all salts. Salt can be highly pitta aggravating yet it is a necessary ingredient, and supports digestion as well. Soma Salt will give you the benefits without the aggravation. Mum’s Masala will help keep your metabolism on track. The most immediate imbalance that most pitta individuals experience is high pitta low agni, where you experience appetite without satiation and keep craving different tastes but are not able to satisfy yourself. Mum’s Masala will keep thing in check.


11) Make sure to have enough protein:  for dinner, after a hot day, it is highly balancing for a pitta type to consume a good easy to digest nourishing protein dish. Try my Green Protein Recipe, cooked with paneer or chicken; or any chicken dish cooked with pitta masala. As a high pitta, you have to feed yourself enough protein to keep things cool in your body. When you use a good pitta balancing masala along with protein, you target all five pitta sub-doshas.

12) Do not delay dinner: eat early dinner, but don’t forget to drink at least 4 oz of milk before bed. You can blend it with a date. Otherwise you can also do a glass of fresh almond milk with 1/2 tsp. of rose petal preserve before going to bed. Do not add the SVA Rose Petal Preserve to milk as it will curdle it. My Rose preserve recipe is made to balance pitta and vata so it contains some sour elements that may curdle the milk.


12) Vetiver is a wonderful aromatic herb used for cooling in the summer time. You can use the SVA Vetiver soap to cool down your cellular system, particularly at night after a long hot day.


Pitta season or the summer season could be very tough for pitta predominant people, or pitta aggravated people. By following some or all of these tips, you will not only “conquer” the summer season, but you will actually enjoy it. Your open channels will receive agni, but you will receive and carry enough soma to cool and nurture your physiology. Even in the summer time there is a lot of soma prana available to us at night after the sun sets. This way, both soma and agni energies will support each other, and because soma is main raw material for ojas (watch video here) your body will make lots of ojas. Soma is the raw material for ojas, and agni is the power of transformation. So aim for making lots of ojas this summer!



About Ojas

Raw material for Ojas is Soma.

Origin: From every transformational gaps, from the sukshma bhag of sukra and directly transferred from soma to ojas by dehaagni.

Srota and Circulation: Ovaha Srotas

Types of ojas: Param and Apar Ojas

Functions: Ojas is the connecting factor between every organ and system, connecting the inner physiology and the outer world; vital functions of the heart: Param Ojas is the glue between the Soul and the heart; keeps vata, pitta and kapha in balance.


About the Pitta Sub-Dosha-sstomach

Pachaka Pitta: Helps digest food; that is the main subdosha for pitta, and that it is located in the stomach. Pachaka Pitta is the fuel for pachaka agni (also called jatharagni), the flame that will “cook” the food.  Wherever there is pitta there is a “burner”, which is sandhi, a transformational gap where all transfomation actually takes place; in other words, it is the place where liquid pitta – which has been traveling in the body in the form of fuel ( i.e liquid soma + agni ) – is transformed for the “burner” or sandhi, into the “flame” of pure fire, agni – specifically, in the stomach into pachaka agni, which is needed to cook the food. The burner has the power to automatically produce the quantity of flame needed, and the sandhi or burner is transforming the liquid pitta in the form of fuel into flame. The food is then cooked by the “flame” (i.e, not by the liquid pitta, the fuel)


Ranjaka Pitta: Ranjaka Pitta is the fuel for the liver, and it has 5 burners or agnis. After the process of digestion of ahar, food, the plasma – or rasa dhatu –  is formed. The plasma is then “vibrationally recharged,” thereby giving the vibrational raga or “melody” to the blood – specific for that person. In other words, ranjaka pitta transforms the plasma to make blood containing the vibrationally intelligent attributes specific to that individual (e.g their blood type and other specific blood factors).


Sadhaka Pitta :  is the emotional pitta that helps us to transform or digest our emotional challenges by providing the sangyan, awareness. Sadhaka also means sadhana (spiritual practice), so sadhaka pitta has both emotional as well as spiritual aspects.


eyesAlochak Pitta : it is located in the eyes and helps you to see and feel – not just the physical sight – it is “seeing” or clearly perceiving what is real from the depth of your Consciousness. This governs the entire system of sight and perception, and it also connects us with the Light of the Soul and the mind. It connects what we see outside with the Sattva and the mind; for example, if we see a tiger and a statue of one, the actual tiger will give us the actual perception of the tiger and the statue will tell us you of its essence – this is what alochaka pitta provides for us.


Bhrajaka Pitta: Vaidya calls brajaka pitta “cellular pitta,” because it also helps to transform the cellular system.  When thbrajaka pitta gets aggravated by anything irritating  – either synthetic or natural – shleshaka kapha helps to cool and lubricate the skin and cellular system, in order to try to pacify this aggravation. That is because when bhrajaka pitta is high, it can burn shleshaka kapha, thereby causing vyana vata to become aggravated and out of control. Thus, high bhrajaka pitta causes burning, it burns shleshaka kapha, creating a condition of dryness and itching of the skin.


Re hydration Drink


16 oz. lukewarm spring water Fresh mint in closeup

1 tbsp. organic raw sugar

1/8 tsp. soma salt

1/8 tsp. roasted ground cumin

Juice of 1 whole lime

6 chopped peppermint leaves

2 pinches of nutmeg powder


Instructions: Mix altogether and drink.

Balance Pitta Without Aggravating Vata


Which one of your tea formulas is most appropriate for morning tea before breakfast? tsmith_100323_0489__61520__28845.1405389402.1280.1280
I am a pita with slight vata imbalance.
LOVE every product I ever purchased from you, except the Triphala ghee, the aroma is unpleasant to me.
Thank you
Dear Alan: you should start your day with SVA Pitta Tea. This SVA Pitta Tea is a unique formulation. In general, all pitta tea recipes in mainstream Ayurveda that I have examined or tasted carry primarily a cooling/freezing effect. They try to pacify pitta dosha by cooling it off but end up freezing it and thus imbalancing it! This can cause further imbalances because in the process of pacifying pitta by cooling it off, vata can get aggravated. So most pitta pacifying teas out there in the ayurvedic market are vata aggravating! However, my SVA Pitta Tea will pacify pitta dosha and keep vata dosha in check too. The secret is in the herbal synergy that will keep the balance and harmony between vata, pitta, kapha and all 15 sub-doshas that govern the channels and the power of transformation in the tissues. Let me give you an ingredient-wise description.
Fennel:  gently stimulates the pacha agni without heating it, and coordinates the effects of all the other herbs;
Rosebuds: are particularly cooling for sadhaka pitta (the pitta
governing the heart and emotions); Sadhak pitta and pachak pitta work in close harmony as you know;
Rose hips: add flavor, open the “heart lotus” and pacify sadhaka pitta;
Rosemary: opens the channels of the “dehagni” (cellular metabolism) and helps connect
heart and mind; it carries just enough heat to keep things running smoothly without aggravating pitta dosha;
Indian Sarsaparilla, cools and cleans meda dhatu (fat tissue) which holds heat in the body;
Pushkarmool: pacifies pitta and clears the lung channels;
DGL (Deglycyrrhized licorice):  pacifies pitta in all the organs as well as the cellular systems, especially pitta in the stomach;
Tej patta, (cinnamon leaf) increases the intelligence of the pancreas, liver and spleen, and is less heating than cinnamon bark;
Parijat, Lord Shiva’s favorite flower, helps the pitta physiology by making it more intelligent, so the body#39DGL does not receive too much agni from the environment.
Licorice is a great pitta pacifying herb acknowledged in Ayurveda. But nowadays, because the liver has to handle too many toxins from the environment, as well as from the food we consume, the liver is unable to process the “glycyrrhizin” that is found in the licorice liver. When the liver cannot handle it, the glycyrrhizin increases sodium retention in the body. This is why crude licorice has a high risk of raising blood pressure for individuals that are prone to that condition. Or it can create other sodium related diseases. This is why, in my SVA Pitta Tea, as well as all my other SVA formulations, including all the SVA transdermal creams, I never use the crude licorice herb, but always only  deglycyrrhizinated or Deglycyrrhized (also spelt “deglycerize” licorice (DGL).

Gain Fat and Strengthen Bones

“Respected sir,
I am 38/F/5’2″, wt. 44 kg, mother of two kids, having lean and thin body. Facing problem of cracking sound in bones. I have vitamin D and magnesium deficiency. Tried Ashwagandha and shatavari for 2 weeks but got acne on forehead and chin. Please suggest how to gain good fat and strengthen bone.
Thanks in advance.
Dear Aanya: try to incorporate and follow the SVA Diet which consists of all only homemade food cooked with Mum’s ghee and Soma Salt. Make sure you get the Green Protein recipe on our SVA youtube channel ( You can make the SVA Green Protein in either in its vegetarian version with homemade cheese, or the non-vegetarian version with chicken. Otherwise, here are some general tips to help ground your body type:
Do a self-massage with Vata Oil with Vitamin D and Magnesium every other day.
Use the Vitamin D Transdermal cream – apply on the lower back and on the pulse twice daily.
Incorporate some gentle pranayam or breathing exercise into your daily routine.
Take at least a 15-20 minute exposure to sunlight everyday.
Do the Samadhi set before meditation, or prayer.
Balance your rest and activity schedule so that you get some down time after every 2 hours of activity.
Make milk-date shake and drink it every night before bed. BDSDTB-img7oil milk with a couple cardamom pods, a stick of cinnamon; take off from heat, pour into a blender and add 1-2 pitted medjool dates and blend. Drink warm When prepared correctly and consumed regularly it will nourish and support your physiology in many ways.
Apply Super-Sport roll-on or Transdermal Cream followed by Bone Herb Transdermal cream wherever you experience cracking bones.
 Add Soma Cal capsules do your diet: one in the morning and one in the afternoon after lunch.
The whole logic here is that when Vyana vata goes out of balance, then we experience cracking bones. When Vyana vata is high – Vyana vata supports cellular circulation all over the body – then shleshak kapha goes low. Shleshak kapha lubricates the cellular system, as well as our joints, large and small joints all over the body. Doing massage with Vata pacifying verbalized oil will pacify Vyana vata, or your cellular vata. The Vitamin D in the oil will nurture the shleshak kapham, and the transdermal magnesium you will absorb from the oil will help you metabolize and use the calcium from the Soma Cal capsules more efficiently. This will help the Vyana vata aggravation of your joints, and the popping sound will go away, because magnesium will enhance the absorption of Vitamin D and Calcium.
Adding and eating extra protein and ghee in your diet will help pacify Vyana vata further, and support shleshak kapha.
Remember: doing too much physical activity without enough rest is aggravating to vyana vata and burns off shleshak kapha unduly. For your body type, you need to do gentle physical activity, and definitely adopt a gentle kind of yoga exercise.
So you see, you have to address your issue from all possible angles: diet, activity, nutritional supplementation, then only, eventually, specific ayurvedic herbs, such as the Bone Herb (Cissus quadrangularis), which has a specific effect on nurturing and supporting the health of the bone tissues and the joints, then only will it truly help you. This is the holistic SVA approach. This will not only address your imbalance but will make you feel more energetic and blissful overall. Thank you.

Heartburn and Stress


From past few days I have been suffering with heart burning sensation, its getting severe after brushing in the morning, so immediately after brushing am unable to take anything. Even if I drink water its not coming down. And one more thing, when I eat burps are not coming when they are supposed to. After I finish my meal they are coming and that too with acid reflux. with this reflux my heart is burning like a fire. Please please please…suggest me a solution.
Thanks in advance
Shravan K.”
Dear Shravan K: based on the detail you give us, you should not delay consulting with a professional medical doctor at your earliest convenience, but there are a few ayurvedic tips you can try which may help you. Ayurveda identifies this problem of acid reflux and heart-burn, and calls it “amla-pitta” or “sour- pitta.” According to ayurvedic physiology, the stomach is the moe of “pachak pitta.” You can understand “pachak pitta” as being the “fuel” for “pachakagni, the flame in your stomach, which helps digest your food through cooking it. Due to different reasons depending on each individual, that pachak pitta becomes imbalance and highly acidic. Many factors can make packak pitta acidic: in addition to diet, stress can be a major factor in making the stomach sour. th
Stress increases “prana vata.” Prana vata mainly governs the mind. When Prana Vata  becomes aggravated, all other four vata subdosha-s may also get affected: udana (in the chest), samana (in the stomach), apana (in the lower abdomen), vyana vata (overal circulation).
When Prana vata gets aggravated, udana vata goes high and starts to flow too much upwards or goes downwards instead of going upwards – that’s when you may experience no burping after a meal.  Then this imbalances samana vata, which resides in the stomach. Samana Vata is a key vata subdosha that maintains the balance between udana vata and apana vata. When it gets imbalances, then both vata-s also go off. When samana vata is aggravated by prana-vata, acidic pitta crosses the barriers of its home and starts to flow up. That’s when one experiences the heartburn, the acidity in the oesophagus, in the upper area of the stomach.
In SV Ayurveda, the first thing we do is identify the “hetu,” or etiological factor, as the Charak Samitha teaches us: “hetu linga aushadi gyanam, swasthathur parayanam.” When we identify the root cause of an imbalance, instead of just trying to address or suppress the symptoms, then our treatment is already half way done. That’s why, in your case, we need to identify the root cause of your imbalance. In order to take care of the symptom of heartburn, we have to see what is causing it, what is the “hetu” or your problem. Here are some factors that could be at the root of your problem. You can take a look and see which ones apply to you.
Pachak pitta aggravating factors:
Skipping or delaying meals
Consuming acidic food and drink on empty stomach like coffee, sour cream, vinegar.
Consuming lots of acidic food (food that contains too much lemon, vinegar, or soy sauce, etc)
Eating too spicy food like red chillies, pickles, etc
Drinking alcohol
Going to bed late
Waking up late
Drinking soft drinks with your meals
Eating leftovers
Prana vata aggravating factors:
Eating dry food like chips, crackers, popcorn
Eating less protein
Eating less good fat in your diet
Going to bed late
Too much EMF exposure – too much TV or computers for extended hours
Lack or proper rest: not following a good rest and work routine
What you can do:
Among all these listed etiological factors, see which one(s) apply to you and try to avoid those hetu-s or root causes.
Then, to pacify pachak pitta, start eating your meals on time. Start your day with some stewed pears. Eat this as soon as you wake up. An hour or so later, you can make some quinoa flakes with homemade almond milk for breakfast. Have lunch – on time – around 12 o’clock. Make sure your lunch is all homemade. Choose a grain – rice, millet, quinoa. Have some small lentils (mung or masoor). Have some summer squashes (zucchini or yellow crookneck squash) cooked with SVA Pitta Masala. Loki will also be very good. Have some sweet protein between lunch and dinner, such as homemade paneer cooked with pitta masala, around 3 pm.
Then make a tea with ½ teaspoon of SVA Pitta Tea, boil it in 6 oz of water. Have this after lunch.
Or you can make your own tea with the following ingredients:
2 pinches of DGL powder (available at
2 Rose buds
½ teaspoon of dry toasted fennelrose-buds1
Make and have this tea twice a day. Make fresh batches daily. Do not make and store and drink overnight.  Also, carry some dry toasted fennel with you and chew after breakfast, lunch and dinner.
Apply DGL Transdermal cream (available at ) on the abdominal area after lunch and dinner.
For prana vata pacification, apply Super-Sport roll-on or cream on the lower spine. This will open your “shushumna nadi” – the vibrational channels in your spine, and then the aggravated prana vata will receive more support to flow in and flow properly instead of getting blocked.  When prana vata is balanced, udana vata will also get balanced, and then samana will ground udana and apana, ensuring proper bowel movements as well. Otherwise, if apana is blocked nothing will work.
To support your bowel movement, “Triphala for High Pitta” will be your best choice. 1-2 capsules at night. Also, Pitta Massage Oil, which contains all pitta pacifying herbs, in addition to magnesium. This will cool-off the cellular pitta and open the whole body channels, pacifying as well the vyana vata.
As you can see, this is holistic protocol for amla pitta – you have to address your sour stomach from all possible ayurvedic angles. Refer to article on bowel movements (prakrit…) But again I would like to request for you to see a medical doctor as soon as possible. Sometimes, if alma pitta is too imbalanced and building up too much acidity, it burns off the balancing factor in the stomach, the “kledak kapha,” and that will create local inflammation, and potentially eventually ulcers. So you must see and check with a medical doctor who will be able to scan things out, and see what s/he tells you about the current state of your stomach, and follow their recommendations for immediate help. Then you can start to slowly incorporate ayurvedic changes in your diet and lifestyle by identifying the ones that apply to you. Hope this helps.

Make your own Digestive SVA Spice-Mix, and Mouth-Freshener with Fennel and Ajwain Seeds

Ill-health starts with poor digestion. Eating an easy-to-digest freshly prepared meal is ideal, but sometimes, no matter how hard we try, we may end up eating something heavy, or not-so-terribly-fresh, or suiting our body’s

needs. This SVA digestive spice mix is a simple and quick recipe that you can make and carry in your purse or pocket, and use throughout the day. It will keep your digestive fire well-stoked, and ensure that your meals are all properly absorbed and digested – whether you “cheat” or not!

Optimal digestion is when you make zero toxins, or ama, from the food you eat. Ama-free optimal digestion occurs when your digestive flame (pachakagni) is neither low nor too high. Due to stress, or when you eat heavy processed indigestive food, or left-overs, the digestive fire can go either low (mandagni), high (teekshnagni), or sometimes-low-sometimes-high (vishmagni).

Low agni (mandagni) makes ama; when you have low agni, it means you are not able to break-down and absorb all that you are eating, and you produce semi-digested toxic matters after you eat. You will usually feel lack of appetite, or feel heavy even after eating something very light, and in general not desire food.

If your digestive fire is high, then after consuming a meal, your body produces “amavisha” or poisonous acidic toxins, also known as free-radicals. When you have “teekshnagni” then no matter what you eat, you crave more! You will also crave sugar a lot. You may wake up hungry in the middle of the night.

If you have “vishmagni,” that is: if your digestive fire is sometimes slow and sometimes too high, then you will make both ama and amavisha. With “vishmagni,” you sometimes feel hungry and then at other times, not. You will experience a feeling of fullness alternating with a feeling of excessive hunger.

“Samagni” is the state of a balanced digestive fire – neither too low nor too high. When you have “samagni,” you have a balanced appetite for food, attuned with the needs of your body. After consuming a meal, you feel satiated, and blissful.

If you have not been experiencing the blissful state of “samagni” after consuming your meals, then you probably need to support your digestion. To have “samagni” you need to have “pachak pitta” and “pachak agni” in your stomach balanced out. Packak pitta is the fuel, while pachak agni is the flame in your stomach. The fuel feeds the flame, so your stomach can break down and cook the food.

This SVA recipe is very simple, consists of only 2 ingredients, but it works like a charm. Fennel cools off excess fuel or pachak pitta; while ajwain sharpens the flame, or pachak agni.

In an open pan, or in your toaster-over, dry toast Fennel and Ajwain seeds in the following proportions:

80% Fennel

20% Ajwain

Mix them. Let the mixture cool off. Then add to a container and it’s ready to be used.

Chewing a teaspoon at a time, after lunch or dinner. Or as needed. This spice mix also serves as a delicious natural mouth freshener!

Note: Fennel is highly estrogenic. If, for any reason, you restrict your intake of estrogenic foods, simply replace the Fennel seeds with Coriander seeds in the above recipe and follow the same steps.

“Lights On!” Inside and Out: Total SVA Eye Care with Marma and Ayurvedic Herbs

Without our eyes we would not only not see the world we live in, but we would also not be connected to our inner light, says Vaidya Mishra. Our “inner light” is our “satwa,” the incandescent source that keeps us connected to cosmic life. In SVA, we learn that the physical eyes are the gateway that guide us from the individual satwa to the universal satwa, from jivatma to paramatma. When we close our eyes and shut out the hustle and bustle of the sensory world, it is our eyes that yogically turn on the inner light, and re-connect our subtle being with its source, guiding us back home to ourselves. Keeping our eyes physically healthy is therefore key.

In Ayurveda, the eyes or “chakchu” are a predominantly agneya organ, characterized by transformational energy. Through the eyes, we not only see, but we also “cook” or transform what we see into information and experience.

 The eyes are run by several sub-doshas, but “alochak pitta” is the primary subdosha to address when trying to keep your eyes healthy.  Alochak pitta works in tandem with all other four pitta sub-dosha-s that govern our body: pachaka in the stomach, ranjaka in the liver, sadhaka in the heart, and bhrajaka in the skin. Alochaka, however, shares a special relation with ranjaka and sadhaka. In this sense, if one of them those go off, the likelihood of the others going off is greater.

To keep our eyes healthy, there are several things SVA recommends locally, as well as generally.

Diet: is always key for pacifying subdoshas, and particularly so for pitta. Avoiding pitta-aggravating sour, pungent, acidic foods, salty foods, and instead eating lots of colorful vegetables, as well as seasonal sweet juicy fruits can work wonders. Also, not skipping or delaying meals will help keep pachak pitta in balance in the stomach.

Take care of sadhak and ranjak pitta: taking care of of our sadhak pitta and ranjak pitta can work wonders for the care of your eyes. Sadhak pitta governs the heart, and processes our emotions and thoughts. Ranjak pitta governs the liver and processes the food we ingest. Making sure that both sadhaka and ranjaka are cool and balanced will help support the eyes. All the things that help keep your emotions happy and healthy will keep your sadhak pitta in balance: from garnering positive mental habits to avoiding horror movies, going to bed on time and making sure you get some laughs and down time daily, you can keep sadhak pitta in check. Ranjak pitta gets affected by mental and emotional predisposition as much as bad food, and stress. So putting attention on managing your life and diet will help keep ranjak pitta in check.

Ashoka, Arjuna, Rose, DGL, and more: can play a central role when used daily and properly. For example, Ashoka, Arjuna, Rose,  De-glycerized Licorice, are wonderful herbal support for pitta subdoshas. SVA formulations that can readily help you pacify pitta subdoshas: the Samadhi Set (cream or roll-on) with Ashoka; rose is a balm for pitta! You can use it in any form or shape as an external transdermal application, as an aroma therapeutic addition, or ingest it in the SVA Rose preserve form. Then DGL  – either as a loose ingredient to make tea with (1 pinch DGL powder, 2 rosebuds, 1/4 tsp fennel seeds, 1/4 tsp coriander seeds – these proportions are per cup – drink no more than 2 cups a day); or as a cream or roll-on to apply on the liver area. Of course, SVA Pitta Tea, and SVA Pitta Masala are always great delicious additions to daily diet. Other ingredients that are also known to be of great help for the eyes are the amalaki berry (Wild Amla Capsules), Calcium (Soma Cal capsules), Triphala (Triphala for High Pitta Capsules).

  Marma point massage for the eyes: particularly for alochak pitta, doing eye marmas with Lalita’s age-defying cream or Vaidya Mishra’s ALA cream, or the SVA Triphala ghee before going to bed are ideal. If you do spend too many hours a day working on the computer, do the eye marma massage protocol in the morning as well. In this day and age, whether we are working on the computer, or starting at one of our many electronic devices’ screens, our eyes are overexposed to EMF and EMR. This electric that has been a technological boon is burning the “soma” of our eyes. Our eyes being agneya organs need a continuous supply of soma either through food, or from the environment. For example, you may consider keeping some plants in your work area, or take a break from work by going out into a garden or a park, and giving your eyes a break by staring at long distance objects to release and relax the eye muscles as well. You can also spray Vaidya’s Vayu Shudhi air freshener, it will not only refresh the air but its herbal aromatic ingredients will replenish the soma in the air.
Herbalized Clay to Soak EMF/EMR: for those working extended hours on the computer, or surrounded by many computers, the impact of EMF and EMR excessively reduces the soma in the eyes. Here is a soothing and restoring remedy one can use after a long day of overusing the eyes at the screen!

One teaspoon of SVA Skin Clay

2 tablespoons of warm or room temperature (not cold) water

Mix together in a bowl and turn into a thick paste,

Apply a spoonful on a band of clean cheesecloth, and then apply another spoon on the other side – measure so each spoonful will coincide with your eyelids once you lie down and place the cotton band on your eyes. Leave the cheesecloth on until your eyes are feeling or getting cold. Remove and discard the cheesecloth and wipe your eyes with cotton balls or cloth to remove any clay residue, then apply SVA Triphala Ghee on your eyelids and the temple area, massaging the eye marma-s. It is good to do this clay protocol before bed, as it will relax the brain, giving better sleep, even as it refreshes and soothes your tired eyes.

The SVA Eye Marma points for overall eye health are:

phana marma points help to inhale soma and agni: soma through the left phana marma, agni from the right one. So constant cooling energy of soma to keep the eyes cool, and transforming the energy of agni to help the eyes process the images and deliver them to the brain.

Staphani marma in between the eyebrows to enhance the coordination between the eyes and brain.

Ajna Marma to connect the inner vision of the eyes with the light of the soul.

Shankha marma to release the stress built-up in the eyes

Apanga marma also releases stress

Urdhwa and Adhoakshi directly supply pranic energy to the whole visionary system.

6) Ayurveda has a wide array of unique ingredients for every organ and organ-system : For our eyes, Chakchushya is the best specific herb for healthy long eye life. Vaidya Mishra has added this ingredient into his SVA Lalita’s Eyeliner along with, bhasma of  Mameera – bhasma means cooking it until it turns into a fine ash. Mameera is the traditional non-toxic ingredient for eye health. In addition, it supplies the rich black tint of the eyeliner. Then, Triphala if of course well-known for its three-dosha pacifying, detoxifying and nurturing effect on the eyes. Vaidya has made a special formula for the eyes that has Triphala and SVA Mum’s Ghee made from raw cream (not butter). Ghee made in the  traditional method is particularly considered best for the eyes, because ghee carries a balanced amount of soma and agni. When Triphala is infused in the ghee it becomes nectar for the eyes!  It will then not only nurture but also pacify alochak pitta and support alochak agni. Then, rose  is ideal for eyecare. A preparation of rose water to rinse the eyes on a daily basis will work wonders for your eyes. Vaidya Mishra has added the very best rose essence to the Lalita’s Eyeliner, in addition to ghee, Chakchu Mameera, beeswax – which s also good and nurturing and gives a good consistency to the eyeliner.

7) ALA for the eyes: Vaidya has also formulated Alpha Lipoic Acid cream which is great for eye care. Due to chronological aging, or the  extensive drying effect of EMF on the eyes, the circulation of blood to the optic nerve and retina gets slowed down. Alpha Lipoic Acid has been shown to have the specific beneficial ability to enhance the blood supply to the nerves. The eyes being an agneya organ (fiery and hot organ), ALA is ideal for soothing without overheating or stimulating the eyes further even as it enhances blood flow and circulation. Ideally, if you have tired sore eyes, it is great to do the marma protocol at night with SVA Triphala ghee, and then, in the morning, do the marma treatment with the ALA cream. The ALA cream is also a great cream to use fro eye care and eye marma massage, as it works like a gentle non-greasy facial cream base. You can do the eye marma massage with ALA and then continue your usual SVA facial marma massage with Lalita’s Facial oil or Age-defying cream.

The idea of having an ayurvedic herbal eyeliner is not a concept unique to SVA! The ayurvedic shastras are filled with different kinds of herbalized eyeliners, called “anjan,” to support and/or enhance the health and activity of the eyes. An eyeliner is a great way to address the health of your eyes on a daily basis, since it is easy to use and apply. With Vaidya Mishra’s total Eyecare Marma protocol, products, and Lalita’s Eyeliner, you can have the best of all worlds: benefits from ancient ayurvedic herbs, marma remedies, and ingredients to help you keep going looking and seeing you best in the modern world!