Do not Detox Yet!

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An SV Ayurveda explanation for End-of-Summer Excessive Pitta or AmlaPitta imbalances 
with Management Tips and Tools for Vata, Pitta, and Kapha

It’s Autumn. But don’t just automatically jump onto the detox bandwagon yet! Just because it’s a new season! And just because everybody is doing it! If you detox without addressing pitta and amlapitta imbalances reaped through the summer, you are wont to make things worse – you will further aggravate your vata dosha and surely catch that seasonal cold that preys on the physiology this time of year! There is one key factor we tend to overlook at the end of summer, and it’s the stomach. The stomach is a primary pitta dosha site, and at the end of Summer, with the increase of agni in the environment, pitta is always found in excess in our bodies. It makes us crave more sweet juicy fruits, or ice cold drinks, cake, cold salads, ice cream, heavy foods, did we mention ice-cream yet? And sweets, sweets, and more sweets! If you’ve read up even a little on Ayurveda at the source, not thought secondary sources that tend to mistranslate, you will learn that in the Fall, we do not only get Vata aggravated because the climate changes, and colder temperatures come in, but because our pitta dosha is so high that it actually unsettles Vata dosha. And here’s the trick: if you start to pacify Vata dosha with warming and heating protocols as Vata gets pacified through heat, you are only going to make and already aggravated pitta go more out of balance, and hence create a vicious cycle to keep Vata out of balance. What’s more, your craving for heavy and sweet things will go out of control, and here you go, suddenly you are sick with that bad autumnal cold. Surprised? But it’s inevitable at this point…. So what do you do? Pacify pitta, or more correctly amla pitta – sour pitta. Pitta that has accumulated and gone sour in your body.

By addressing and pacifying your primary pitta organ or locus, the stomach and digestive system, you can actually pave your way to a healthy Autumn and a pacified Vata that will keep things in check. But what is too much pitta?

It can be as simple as craving too many cold and sweet things, to a feeling of heaviness in the stomach; or also the feeling that no matter what we eat, we feel hungry! Never satiated. In extreme circumstances, amla-pitta appears as heartburn, acid reflux, bloating, gas, burping, and a sour feeling in the digestive system, sometimes accompanied by diarrhea, and burning in the recto-anal area are all symptoms of “amlapitta.” Amla means sour, and pitta stand for the fiery metabolic elements in our body according to Ayurveda.  Amlapitta, is described to be an excess of sour gastric juices, a sure sign of an imbalanced environment in the stomach. Amlapitta can manifest in different parts of the physiology, giving different symptoms either in the stomach, the ano-rectal pathways, or even the skin.

Once in a while, we might all have experienced mild cases of amlapitta depending on what we ate, how stressed we were, how old the food was, how much ketchup we douzed it in! If stomach acidity is recurrent, it should not be ignored or taken lightly.  When things become chronic,  amlapitta can cause lasting damage to the stomach, throat, colon, and ano-rectal areas, including bleeding.

Heartburn in the Ayurvedic physiology

We are all made of the same stuff as Mother Nature – the cosmic elemental energies of Soma, Agni, and Marut. These primary cosmic energies then go to make up the 5 elements of earth, water, fire, air, and space. In the Ayurvedic understanding of our bodies, ancient abstract concepts take on real concrete form. Ayurveda teaches us that our stomachs are powered by those same three elemental energies: air, water, and fire. In our stomaches, these energies have specific tasks: air ensures the churning movement that keeps the food in motion as it is getting digested and broken down in the stomach; water lubricates and keeps things moist so nothing get stuck; and fire is that which is actually responsible for breaking down, and processing the food in the stomach. This concept of the fire element in the stomach is key to understanding many key aspects of health, and specially heartburn or acidity.

In western terms, we think of the stomach as housing the digestive gastric fluids. In Ayurveda, these fluids are called “pachak pitta.” They constitute the fuel that fires the flame that cooks down the food. In order to digest anything you eat, you need fuel and you need a flame. It is very important to understand the difference between these two. They have distinct names in Ayurveda: pachak pitta and pachak agni respectively. Without a proper balance between the fuel and the flame, the fire will be too big and burn down evertyhing. If there is too much fuel (pachak pitta) it will soak and put out the flame.

Many factors can provoke pachak pitta or pachak agni so they get out of balance and over-excreted, creating an excessively acidic environment in the stomach – too much fuel or too much fire. You may then feel like no matter what you eat, you are still hungry; or you may actually have the feeling of a sour taste in your mouth; sometimes you may even experience stomach cramps; and of course, burping, and an overal burning feeling in your stomach.

Diet and stress are major factors that can imbalance the stomach, throwing off digestion, and causing discomfort in the body overall.  In our Western allopathic approach, we are told to minimize or eliminate the intake of acidic foods that can trigger or increase the production of sour metabolic digestive juices: a person is advised to eat less spicy foods; drink less alcohol; and manage a stressful job and lifestyle. But did you know that heavy foods that are not at all acidic by definition can also bring about acidity? Our current modern understanding of stomach acidity and heartburn is so limited and one-dimensional, that our treatments also, over-the -counter as well as prescription acid blockers, are unable to fix it!  Millions of people have to take anatacids to suppress their symptoms, only to find that overtime things are actually getting worse.  Long term, anatacids actually contribute to make their original condition worse.

In SVA, we understand that antacids don’t discriminate between the excessively high acid and the normal level of acids and enzymes needed to digest our food.  Anatacids block and freeze all the acid, often leaving food fermenting in the stomach and intestine as ama (toxins) and amavisha (hot, reactive toxins.)

Amlapitta can be managed effectively, but only if we understand thoroughly, as the Tri-Sutra verse show us how to. The sutra, or verse, says: “hetu ling aushadh gyanam.” This verse instructs us to look for the causative factors first, and not get stuck at the symptoms. It instructs us to observe and study the specific individual, inquire about diet and lifestyel, and only then draw a line of treatment for that person. This is only common-sense, right? Then why is it we tend to ignore every single time? When someone says “I have heartburn” we think of an antacid – either in supplement or other forms. It could be that their heartburn is generated from a completely different location, that the actual “hetu” or root cause is located in an unrelated organ or root cause. Tri-Sutra Ayurveda, or Ayurveda practised according to the precepts of that sutra, gives us protocols to help isolate and define the root cause of conditions in order to get 100% results.

The  Madhav Nidan, an ancient ayurvedic text, sheds ample light on amlapitta conditions. Written in the 16th century, Mahdav Nidan is especially useful for diagnosis.  Starting with sutra (verse) 51 -1, we read about the potential hetu-s or causative/etiological factors for amla pitta or heartburn.

Amlapitta Nidāna 

Etiology and Definition of Amlapitta

1

• viruddha: literally means “incompatible food combinations.” For example: eating banana with milk.  Certain foods when eaten together or in close proximity with each other, create a ‘fight’ in the stomach and delay proper digestion. This is because they carry different chemical properties and require special attention in the stomach in order to be digested fully.  A full list of improper food combinations is given after the dietary recommendations sections.

• duṣṭā:  leftovers, that is, food on its way to putrefication, even if minimal;  contaminated foods (chemically enhanced or preserved), and decomposed foods (aged, etc) can cause amla pitta

• duṣṭāmla: Many types of sour foods are both bad (duṣṭā) and sour or acidic in taste.  These include drinks and foods like wine, beer, vinegar, lemon, hard aged cheeses, pickled eggs, meats, etc.

• vidāhi: Some foods ferment rapidly after ingestion, like milk gone bad or sour, and cause burning.  Other foods also tend to produce immediate burning in the stomach, like pickles, wasabi sauce, cayenne pepper, vinegar, etc.

• pittaprakopipānānnabhujo vidagdham:  in general, food items or drinks that aggravates pitta

• pittaṁ svahetūpacitaṁ: Pitta aggravation caused by the specific actions of a specific person.  ‘Whatever a particular person is doing that causes and increase of pitta in the stomach.’ A person with amla pitta may be able to isolate their own causative/etiological factors.  A physician may help  determine their client’s personal factors.

• purā yattadamlapittaṁ: Gradually these things aggravate pitta in the stomach

• pravadanti santaḥ: All scholars are calling that/identify that condition as amla pitta

 

Symptomatology of Amlapitta

2

• avipāk:  lack of complete digestion

• klamo: deep fatigue

• utkleśa: burping

• tikta: bitter taste in mouth

• āmlodgār: acidity and burping together

• gāragauravaiḥ: uneasy feeling

• hṛtkaṇṭhadāh: burning sensation in heart and throat

• āruci: lack of appetite and taste

• bhiścāmlapittaṁ vadedbhiṣak: Ayurvedic scholars call these symptoms amla pitta

 

The Downward movement of Amlapitta – when samana vayu, or the air and space principles in the stomach are aggraveted, they will carry amlapitta out of the stomach and downward into the colon:

3-1

3-2

• tṛḍdāha: when amlapitta moves down from stomach to colon, the colon burns.

• mūrcchā: vertigo, dizziness, light headed

• bhram: illusion, disorientation

• mohakāri prayātyadho: attachment to a thought or idea

• vā vividhaprakāram: comes in many ways

• hyallāsa: nausea

• koṭhānala: urticaria (red, itchy, burning bumps on skin)

• sādaharṣa: feeling uneasy

• svedāṅga: sweating

• pītatvakaraṁ: anemia (yellow skin tone)

• kadācit: happens (pītatvakaraṁ) often but not all the time

 

The upward movement of Amlapitta  – this is when samana vayu, or the air and space prinicple in the stomach, pushes amlapitta upward:

4

• vāntaṁ:  upward

• haritpītakanīlakṛṣṇamāraktaraktābhamatīva: vomit green, yellow, bluish, blackish, bloody (can be any or mixture of these colors)

• cāmlam: happens when too acidic

• māṁsodakābhaṁ: like color of meat

• tvatipicchilācchaṁ: slimy vomit

• śleṣmānujātaṁ: mucous comes up

• vividhaṁ rasena: can produce many different tastes in mouth

 

bhukte vidagdhe tvathavā’pyabhukte karoti tiktāmlavamiṁ kadācit|

mā. ni. ||51-5||

• bhukte vidagdhe: after eating burning starts

• tvathavā’pyabhukte: starts immediately or later

• karoti: creating

• tiktāmlavamiṁ kadācit: bitter, sour vomiting often happens in amlapitta

 5

• karacaraṇa: hands, feet, legs

• dāha: burning

• mauṣṇyaṁ: deep, inner burning

• mahatīmaruciṁ: extreme loss of appetite

• jvaraṁ: fever

• kaphapittaṁ: kapha pitta fever (chill, heaviness, heat)

• janayati: creating

• kaṇḍū: itching

• maṇḍalapiḍakā: bumpy rash

• śatanicitagātrarogacayam: multiple bumps on body, but mainly throat

 

Prognosis of Amlapitta

6

• rogo’yamlapittākhyo: amlapitta disease

• yatnāt saṁsādhye navaḥ: with proper effort easy to cure in early stages

• cirotthito bhaved: chronic

• yāpyaḥ: curable (when chronic) but difficult

• kṛcchra: very hard to cure

• asādhyaḥ: not curable

• kasyacit: do not take these cases on

 

Varieties of Amlapitta  – involving Vata and Kapha dosha imbalances

7

• sānilaṁ: pure vata

• sānilakaphaṁ: vata and kapha

• sakaphaṁ: pure kapha

• tacca lakṣayet doṣaliṅgena: amlapitta appears as dosha based symptoms

• matimān bhiṣaṅmohakaraṁ hi tat: intelligent physician bases his protocols on these symptoms

 

Vata Symptoms of Amlapitta – Heartburn etc caused by vata imbalance

8

• Shaky, delirious, fainting

• Grinding teeth

• Tightness in jaws

• Colic Pain

• Person sees darkness

• delusional

• Inapproproate happiness – inappropriate happiness for the circumstances

• These are the symptoms of vata type amlapitta

 

Kapha Symptoms of Amlapitta – Heartburn etc caused by kapha imbalance

9

• Heaviness in limbs

• Rigidity of body

• Lack of taste and appetite

• Cold feeling

• Depressed

• Nauseous

• Coated tongue and mouth

• Lack of energy

• Itching

• Lethargy or excessive sleepiness, lassitude

• These are the symptoms of kapha type amlapitta

 

Vata & Kapha Symptoms of Amlapitta – V&K together)

10

• Both symptoms together called Vata Kapha

• Bitter

• Acidic

• Pungent

• Burping

• Burning in heart, throat, and diaphragm

 

Pitta & Kapha Symptoms of Amlapitta – P&K together

11

• Illusion

• Fainting

• Lack of taste and appetite

• Vomiting

• Fatigue

• Headache

• Sweet taste (sometimes) in mouth

• Excess salivation

 

Managing Your Amlapitta

Madhav Nidan gives us a wonderful description of the hetus (etiological factors) and the linga (symptoms) according to dosha(s) and the movement of amlapitta in the body.   I want to look further at two more points:

  1. Modern hetus of amlapitta, and
  2. Aushadh, or management phase

 

Modern Factors

• Consuming tea or coffee on an empty stomach

• Eating acid forming meals, specially for breakfast

• Skipping meals and/or not eating on time

• Consumign excessively spicy/sour foods

• Frequent use of dry, salty snacks (potato chips, popcorns, etc.)

• Use of excessive table salt

• Consuming fried foods

• EMF/RF (electro-magnetic fields & radio frequencies)

• Stress – Emotional and mental

• Improper or lack of sleep

• Frequent/regular use of alcohol

Your first step is to isolate the cause/etiological factors of your amlapitta. Go through the list above and the causes delineated in Madhav Nidan.  Then try your best to minimize/eliminate those causes.

The trickiest cause might be eliminating or reducing exposure to EMF/RF devices, as we are so wont to their daily use – cellphones, smart devices, computers, television. In this day and age, we are all inevitabely over-exposed to EMF/RF. Such devices pollute and corrupt the main pranic delivery channel, the shushumna nadi, that runs down our spine.  The shushumna nadi is marut or flow predominant.  When it goes off, the coordination between prana vata, that governs the brain and mind, and samana vata, that rules the stomach and intestine, also goes off.  The brain then has trouble guiding the stomach on how much digestive enzymes and metabolic gastric juices to produce, where, and when.  So too, EMF/RF can corrupt the space element of the body – the ‘deciding’ factor and the ‘material’ of the sandhis (gaps) governing transformations.  This includes the intelligent interaction of digestive enzymes, pachaka pitta, with the food we eat.   Some people, for instance, secrete digestive enzymes, in good quantity and quality; but due to the corruption of the sandhis in their cells, the interaction of enzymes with food goes off.   Even when they eat mostly alkaline food, amlapitta happens due to lack of intelligent interaction with the good food.

For that reason, I recommend my Flex ‘N Flow Cream be applied on the spine for all people with amlapitta.  Best way to use it is to have someone swipe your entire spine at bedtime, top to bottom, in a downward motion.  Apply and swipe 7 – 14 times.  Self-apply by swiping down your lower spine 2 x day.  This will re-instate more intelligence to the space element for better enzymatic interaction.  Also, get my booklet on electromagnetic toxins and use those simple tips.  These tips will help support the coordination of the brain and digestive system.

 

General Dietary Recommendations for Amlapitta

It goes without saying that we have to pay special attention to the diet, or ahar, in amlapitta conditions.  You simply can’t reduce hyperacidity in the long-term without eating the right foods in the right way.  In general, soma goes low in amlapitta; so we need to get more soma from all sources.   The following guidelines will help you get just the right amount of soma and transform that soma with the right amount of agni:

• Eat neutral/alkaline foods – not too sweet, nor too acidic.  Avoid all processed white sugar, it is very stimulating for heartburn conditions.

• Eliminate all your typical protein for a few weeks until the intelligence of the body and enzymatic interaction is restored.  Reduce lentils, paneer, chicken, fish, etc. My SVA Green protein recipe is an exception as it is particulary easy to digest and absorb and will not impede your metabolic fires.

vegan powder 16oz

• Add SVA Vegan Protein Powder to your diet.  Vegan Protein Powder has 35% high quality easy-to-digest protein.  Because it is semi-roasted, this nutritious powder will not cause acidity.  Pitta and VP type amlapitta should use the protein powder recipe #3. Do Not use the pro-biotic version.  Kapha & VK amlapitta should use #4 with the following modifications: remove garcinia masala and lime juice. Add one crushed piece of clove (no pro-biotic version). PK type of amlapitta, use #3 do not add Rose Petal Preserve.  Use less raw sugar – no pro-biotic version.

Green Protein – made with chicken or paneer. Cook with Pitta Masala or spice mix below.  Whole coriander and fennel seeds must be individually lightly pre-toasted before grinding.

o 1-part ground SVA turmeric

o 6-part ground coriander seeds

o 10-part ground fennel seeds

• Favor fresh, summer zucchini or crookneck squashes and lauki – or loki is availabe at Asian or Indian markets.

• Jhinga Poshtu: a delicious Bengali recipe. Jhinga is also known as “toru” in Hindi. It is a somagenic, alkalizing vegetable found at Indian/Asian grocery stores.  “Poshtu” means poppy seeds.  Poppy seeds enhance the coordination between the brain, stomach, and colon – between prana, samana, and apana.   The delicious Jhinga Postu recipe below will cool amlapitta and calm stress-induce heartburn.  For amlapitta with mild diarrhea jhinga poshtu is the best.  This recipe is for all types of amlapitta except Kapha and Kapha/Vata – too somagenic for them.  Also, Do Not use in constipation or tendency toward chronic constipation.  Instead, use Tamarind Prune Chutney Recipe on page 43 of my Home Detox Manual & take Triphala for High Pitta, containing cooling fennel and rose.

Jhinga Poshtu Recipe

o Jhinga – 2 long pieces.  Peel the skin and chop into small pieces.  Use approximately 16 ounces

o In 1 TBSP of Mum’s Ghee gently sauté on low heat the following spices (careful not to burn): cinnamon 1/2”; green cardamom 3 crushed pods; large cardamom 1 crushed; fennel seeds ½ tsp; sunthi powder 2 pinches; raisins 10 pieces; Soma Salt ½ tsp.

o Add chopped jhinga. Stir and cook 10 minutes on medium heat till soft.

o Dry toast separately 1 TBSP of white poppy seeds.  Grind to a fine powder. Sprinkle on the cooked jhinga.  Let stand covered five more minutes off heat.

Soma Salt  Use only Soma Salt. It is avidahi or cooling because it contains high levels of calcium.  Regular salt is vidahi, heating, and forbidden for  amlapitta conditions.

• Cooking oils:  Most oils, including olive oil, are agneya – heating or stimulating to the digestive fires. Amlapitta needs cooling but not freezing energy.  Mum’s Ghee in moderate amounts supplies the best ratio of soma to agni.  Coconut Oil holds a lot of soma – but too much for high pitta (fuel) with low agni (flame).  Coconut oil may further block the digestive channels and the flow of enzymes.

Khichari Recipe: Light and nutritious, this recipe is perfect for helping reset an aggravated digestive environemtn (high pitta and high agni) to a state of ultimate balance, or  samagni – balanced agni.  Use 1 TBSP of mung dhal to 4 TBSP of organic rice.  This will serve 1. Adjust amounts proportionately for your appetite and servings.  Dry toast the dhal and rice along with the spices for your amlapitta type – see below.  Then add ½ tsp of Mum’s ghee and briefly sauté.  Cook covered in 16 ounces of water till mushy (approximately 20 minutes.)  Add Soma Salt per taste.  Be careful not to burn any ingredient while toasting and sautéing.

o Vata imbalance prone: ½ tsp whole fennel seeds; 1/8 tsp turmeric; 1/8 tsp whole cumin seeds

o Pitta imbalance prone: No turmeric, no cumin.  Add ¼ tsp coriander seeds & one crushed green cardamom pod.  Alternately, use Pitta Masala.

o Kapha imbalance prone: No fennel.  Add 3 pieces of clove and 2 black peppercorns. (Cinnamon leaf from Indian grocery a wonderful addition, 2 leaves).

Takra:  Pro-biotic drink to replenish the yoginis, friendly bacteria in your gut, and increase the intelligence of the colon.  For one glass/serving:

o Fresh home-made yoghurt, 20%

o Spring Water, 80%

o Pinch of Soma Salt

o Toast equal proportions of coriander seeds and fennel seeds.  Pulverize in a coffee grinder.  Use 1/4 tsp.

o Blend well at high speed

 

Virudd Ahar: Incompatible Food Combinations

Certain foods should not be eaten together in the same meal. Ideally, they should only be consumed hours apart from eachother.  In Sutrasthana 26 verse 81, Charak talks about ‘deha dhatu pratyanik’ or antagonistic food items for deha (body) and dhatu (tissues).  These combinations can be inimical, or hostile, to the stomach and/or bodily tissues, because they are bio-chemically incompatible. Consuming them together will create a hostile stomach environment.  Below is a list of several incompatible food combinations. However, the list is not exhaustive. Extend your own experience and know-how when you come across uncommon food combinations, or even in situations where you are exhibiting food sensitivity to common combinations.

Avoid consuming:

• Milk with almost any other food items – especially bananas, meat, fish, fruits, yoghurt, salt or salty food items. Milk is best consumed alone. Or with some grains such as rice, or oats, with sugar, or honey.

• Lemon with cucumber

• Dairy products (milk, yoghurt, heavy cream, cheeses) with nightshades (eggplant, bell-peppers, potato, tomato)

• Radish(es) with raisins

• Fruit – best to eat your fruits with other fruits, never with yoghurt, or milk products, or cheeses. Exception is when fruits are stewed or cooked, such as apples, then they can be consumed with oatmeal. Dried fruits, such as  dates or raisins may be consumed with milk.

• Melons – do not combine with cheese, or cream.

• Beans with fruit, milk cheese, eggs

In addition to maintaining an optimal diet for your body type, and avoiding food items that can aggravate or bring about imbalances in your amlapitta, I have put together some herbal formulations in cream or supplement form that can help you restore balance and maintain it.

 

SVA Transdermal Creams for Amlapitta Types:  Vata, Pitta, VP & PK

We select the transdermal route, applying creams or herbal preparations to penetrate and balance the body via the skin, when we want to take pressure away from the digestive organs. Transdermal creams bypass the digestive organs and are delivered directly to their target areas through the blood stream. Transdermal preparations reach their destination even faster and are highly effective yet very subtle. Here are some good creams you can use for amlapitta conditions:

1) Flex’N Flow Cream on spine – see previous directions above

dgl-td

2) DGL Transdermal Cream on stomach followed by Fennel TD Cream on stomach.  Massage lightly a few times in clockwise motion.  Apply after breakfast, lunch, and dinner.  DGL will supply somagenic action to the digestive system.  Fennel TD provides digestive stimulation with no risk of heating the body.  Great in high pitta, low agni conditions.

SVA Transdermal Creams for Kapha and VK Amlapitta

1) Flex ‘N Flow Cream as previously described

2) DGL (as above) followed by Pro-Pachaka TD on stomach area.  This protocol will open the nadis (vibrational channels) of the abdominal area to balance samana vata, and through the natural intelligence of samana vata, pachaka (digestive fire) will come back into balance without disturbing the integrity of kledaka kapha, (emulsifying and protective sub-dosha of the stomach).

 

SVA Tablets & Churnas (herbal powders) for Amlapitta

As we know, in Ayurveda, once size never fits all.  Based on the etiological factors and the type of amlapitta, I have made four SV Ayurveda formulas that can help you with your amlapitta imbalances: SVA Acid-Care Powder, Pro-Pachaka Tablets, Wild Amla Tablets, & Soma Cal Capsules.

Acid-Care Powder and Pro-Pachaka Tablets should be used in all types of amlapitta conditions.  Acid-Care Powder will help manage the over-production of acid before it starts.  Pro-Pachaka will increase the power of absorption, without heating or aggravating pitta.

acid-care

Acid-Care Powder is a variation on the classical Ayurvedic formula called avipattikar.  With Acid-Care, this classical formula becomes even more powerful – yet gentler and safer.  Acid-Care Powder is tri-doshic to balance pachaka pitta, the sub-dosha of pitta governing the stomach, without aggravating kledaka kapha (the sub-dosha of kapha governing the stomach) or samana vata (the sub-dosha of vata governing the stomach).

Ingredients

• Misri: Organic Cane Sugar crystals to balance the pungency of other ingredients.  Very pitta pacifying

Sunthi: Ayurvedic ginger for pitta.  Opens the channels and increases intelligence of enzymatic interactions

• Black Pepper (Piper nigrum): Action is similar to ginger. Balanced by mishri.

• Long Pepper (Piper longum): Channel opening and clearing, it is balanced by Misri.

• Triphala: Three-fruit formula – amla, haritaki, bibhitaki – to pacify all doshas of the GI tract.  Enhances intelligence of the colon to eliminate hot toxins (amavisha) that often get lodged in the colon when amlapitta moves down.  Scrapes hot toxins from this area.

• Vidanga (Embelia ribes): Inflammation causes the colon to lose its immunity. Vidanga supports the immunity of the small and large intestine.

• Green Cardamom (Elettaria cardamomum): Enhances the absorption of protein molecules

• Tejpatra (cinnamon leaf): Neutralizes acidic toxins

• Cinnamon (Cinnamomum verum): Balances kledaka kapha and opens the channels

• Clove (Syzigium aromaticum): Opens the channels even as it cools.  Post-digestive effect is cooling.

• Nishoth (Operculina turpethum):  White turpeth (root bark portion) slowly scrapes micro-molecules of amavisha from the digestive tract.  Works very well with triphala.

• Musta (Cyperus rotundus): Neutralizes excess pitta.  Cools and supplies energy to the mucous membranes of the stomach, small intestine, and large intestine.  Enhances intelligence of the intestines (what to eliminate, what to absorb).

• Soma Salt: Enhances absorption without clogging the channels. Is cooling and alkalizing.

• DGL Powder:  DGL (Deglycerized Licorice) cools acidic toxins and binds them (SVA proprietary ingredient – not part of classical formula).

• Pearl Bhasma:  Pearl bhasma (ash) is very somagenic, offering deep cooling and nurturing properties.  (SVA proprietary ingredient – not part of classical formula).

Directions:  Mix ½ tsp in four ounces of cool water.  Drink before lunch & dinner

pro-pachaka

Pro-Pachaka Tablets: This is an ancient classical formula that comes in 6 different variations. My father, Vaidya Kameshwar Mishra, used to favor one of these only. It’s the one that I also like to use. In the classical texts, it is called “dadimastak churn” or a churna (herbal powdered mix) of  “dadi” or pomegranate, and  “astak” means eight. So the name highlights the fact that the formula primarily contains pomegranate plus eight specific herbs/plants in powder form. This is a proven ancient formula for amlapitta, or sour stomaches.  Now, under its new SVA name, Pro-Pachaka, you will find it delivers powerful support to enhance the interaction of enzymes with the food.  This tablet is tri-doshic. It will help clear up udana – the areas of the chest & throat, balance samana – in the stomach & small intestine, & pacify apana or the colon area, without heating or aggravating pitta.  Purified trikatu powder (pippali, sunthi, & long pepper) is used in this tablet.  Trikatu is very heating (agneya).  Purified trikatu is cooled by soaking the raw ingredients in takra (ayurvedic buttermilk) before making the powder.

pomegranite

Ingredients

• Pomegranate (Punica granatum): Supports the interactions of enzymes with food.  Great anti-oxidant – wherever amlapitta is present we find amavisha. Pomegranate removes amavisha and supports/restores the mucous membranes of the stomach, lungs, and colon.

• Vanshlochan (Bambusa Arundinacea): Neutralizes acid but good balance of soma and agni.  Tri-doshic.  Vanshlochan can ‘soak’ kledaka kapha of the stomach if it is too high.

• Nagkeshar (Mesuaferra): Enhances enzymatic secretions and interactions

• Ajmoda (Carum roxburghianum): Supports enzymatic secretions and interactions without heating things up

• Pippali or Long pepper (Piper longum): Mild agneya to balance enzymes and open physical channels

Sunthi: Ayurvedic ginger for pitta.  Opens the channels and increases intelligence of enzymatic interactions

• Cinnamon (Cinnamomum verum): Agneya to balance kledaka and open the channels

• Long pepper (Piper longum): Mild agneya to balance enzymes and open channels

  • Chavya (Piper cubeba): Highly aromatic and appetite enhancer plant that helps unblock enzymatic channels, enhancing the interaction between enzymes and the food, without heating up the system. It acts as a great carrier (yogvahi) for pomegranate

• Organic Sugar Crystals:  Cools and balances heat of the other ingredients

• Gum acacia: A natural binder for the tablets

Directions: One tablet after breakfast, lunch, & dinner.  After 15 days, increase to 2 tablets

Wild Amla tablets

Wild Amla Tablets: The Wild Amla Tablets are only for Vata, Kapha, and VK type amlapitta.  Pitta-predominate amlapitta should not use, nor should they use lime – or other sours in the diet – until the situation is corrected.  Why?  Their physiology cannot buffer the sour taste of amla or lime to the sweet vipak (post-digestive) taste.

Ingredients:  Wild harvested amalaki berry (emblica officinalis)

Directions: One tablet after breakfast. After 15 days, add one tablet after lunch.

Soma Cal Capsules:  The Soma Cal Capsules are very alkalizing and should be used only by those people with pitta-predominant amlapitta.  Balances all five pitta subdoshas.

Ingredients: Red coral branch tips – sustainably harvested, Organic red rose, – the formula is exposed to the fullmoon rays according to an ancient Vedic ritual, to imbue is with further cooling and somagenic properties.

Directions: 1 capsule after lunch

This formula is highly prized by Pitta body types, as it pacifies all pitta sub-doshas and organs (eyes, digestive system, liver, skin, cooling off the emotions as well). It also supplies easy to digest and metabolize calcium. Rose petals are prized for their cooling and settling properties on the digestive tract, as well as the emotional mind and heart.

 

Disclaimer

This product and statements have not been evaluated by the FDA (Food and Drug Administration) and are not intended to be used to diagnose, treat or cure any disease. All of the information above is intended to be used for educational purposes only and may not be used to replace or compliment medical advice.

 

Disclaimer

The sole purpose of this blog is to provide information about the alternative healing modalities of Shaka Vansiya Ayurveda (SVA) as practiced in Vaidya Mishra's ancestral family tradition. The information contained herein is not intended for use in the diagnosis, prevention or cure of any disease. If you have any serious, acute or chronic health concern, please consult a licensed health professional who can fully assess your needs and address them effectively. Otherwise, for more information, you may call Vaidya Mishra's Prana Center toll free in the USA at 1.888.3CHANDI (888.324.2634). or 1.818.709.1005 globally, or email us at: info@prana-center.com. You may also visit: www.vaidyamishra.com, or www.chandika.com

Comments

  1. Well done!

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