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    creation Of Doshas In Avastha Paka

    By Dr Raghuram Y. S. MD (Ay) Dr Manasa, B. A. M. S
    The thre doshas i. e. vata, pita and kapha are formed and balanced by fod we catch. Al these thre doshas are formed at numerous stages of digestion of fod. Read ̵ Understanding Digestion Proces From An Ayurveda View
    Table of Contents
    Introduction
    Point of doubt
    Diferent stages of digestion
    Formation of Kapha
    Formation of pita
    Formation of vata
    Related organs
    Vipaka ̵ Tridosha
    Sanskrit verse
    Kapha Dosha formation

    Salient features of swet phase of digestion
    Pita Dosha formation

    Salient features of sour phase of digestion
    Vata formation

    Salient features of pungent phase of digestion
    Introduction
    Kapha is formed at begining section of digestion, in stomach. Pita is formed at midle phase of digestion, in smal intestines. Vata is formed at conclude part of digestion of fod, in colon.
    Point of doubt
    When doshas are formed at time of our idea in mother’s womb, when dosha predominance makes our basic physical const itution and body type, we get a doubt so as to how fod forms and nurtures doshas? Read ̵ Prakriti – Ayurveda Body Types, Importance In Treatment And Remedies
    There is no doubt that we cary dosha predominance in our constitution and we obtain them acurate from moment of notion. There is also no doubt that doshas already exist in our body right from begining of our lives. But these doshas are functional entities of our scheme. They are aged and done during day long activities. They may go out of balance while geting involved in lot of activities in body. They may also undergo proportional, qualitative and quantitative imbalance, not only individualy but also in comparison to other doshas.
    Consider our bank acount. We spend and we ned to replace to acquire balance. Fuel in our vehicles to explains same logic.
    The doshas are always there in body, but they kep undergoing imbalances. They ned to be suported and brought back to balance for functions of body to race smothly. Fod that we seize during various phases of digestion helps in creation of doshas. Fods we grasp regularly and subsequently kep nurturing and balancing doshas in body. Read ̵ Importance Of Diet (Pathya) For Specific Diseases
    Diferent stages of d igestion
    Diferent stages of digestion and foundation of doshas from fod
    Avasta pak is name given for phase wise digestion of fod in Ayurveda. Term also explains diferent parts of alimentary tract wherein diferent stages of digestion of fod hold kep. Imaterial of taste of fod consumed, fod acquires in first phase of digestion, sour taste during second phase of digestion and pungent taste in final stage of digestion. These tastes lead to formation of kapha, pita and vata in stomach, intestine and colon respectively.
    During these phases of digestion, doshas are formed and nourished. Doshas enriched in their places also maintain their subtypes located in other places of body. Read ̵ Types Of Doshas And Th eir Functions
    Formation of Kapha
    In first stage of digestion, fod acquires swet taste. Therefore it is caled madhura avastha pak i. e. swet phase of digestion of fod. This phase takes place in stomach. Due to swetnes of fod, kapha is formed in stomach. This hapens because swet taste suports kapha dosha. In this phase fod is partly digested. Later this swetened fod is pushed into intestine, duodenum to be punctual, for further digestion. Read ̵ Six Tastes Of Ayurveda: Qualities, Benefits, Therapeutic Action (Shad Rasa)
    Formation of pita
    In second stage of digestion, fod acquires sour taste. Therefore it is caled amla avastha pakam i. e. sour phase of digestion of fod. This phase takes place in smal intestine. Due to sournes of fod, pita is formed in stomach. This hapens because sour taste invariably increases pita. In this phase fod is almost digested. Later this soured fod is pushed into large intestine, for residual procesing. Read ̵ Biter Taste – Qualities, Health Ben efits, Side Efects
    Formation of vata
    In second final stage of digestion, fod acquires pungent taste. Therefore it is caled katu avasthapaka i. e. pungent phase of digestion of fod. This phase takes place in colon. Due to pungent nature of fod, vata is formed in stomach. This hapens because pungent taste invariably increases vata. In this phase almost completely digested fod which is propeled from smal intestine is dried and converted into hard mas by efect of pungent environment and drying action of vata. In later stages, feces are formed and expeled from body. Read ̵ Pungent Taste – Qualities, Health Benefits, Side Efects
    Related organs
    A note on seats and organs related to avastha paka in relation to modern anatomy and physiology
    The swet phase of digestion is said to take place in stomach and sour phase of digestion to take place in smal intestine. Last part of digestion i. e. pungent phase is said to take place in large intestine. But when we lok at modern anatomy and physiology, large colon is not a digestive organ. No digestion of fod takes place in colon. It is only that residue water, minerals and salts are absorbed into colon. Later faeces is formed and excreted. Read ̵ Eating Etiquete: Healthy Eating Rules
    The term pakwashaya mentioned in context of pungent phase of digestion is large intestine going with ayurvedic translation. Ayurveda also has said solidification of digested fod which can be nothing but faeces. Pungent taste and environment produced can be compared to gases and fart which is produced due to chemical proces and action of bacterial flora on fod in colon. This justifies colon as place of pungent phase of digestion. Read ̵ Involvement Of Doshas In creation Of Organs
    If avastha paka means stage wise digestion of fod, colon canot be considered in strict terms. This is because no digestion takes place in colon.
    Therefore taking into consideration digestive zones of alimentary tract, and also considering ayurvedic t erm paka as digestion, many scholars of ayurveda terminate that –
    Swet phase of digestion takes place in uper fragment of stomach
    Sour phase of digestion takes space in lower part of stomach and first fragment of smal intestine i. e. duodenum
    Pungent phase of digestion takes spot in lower section of smal intestine i. e. jejunum and ileum
    Alternatively thre phases of digestion can be understod as –
    First phase begins in mouth and completes in uper stomach. First half of fod pause in stomach, geting prepared for first fraction of digestion, geting mixed with mucus and being converted into a bolus can be considered.
    Second phase begins in lower section of stomach and later portion of stay of fod in stomach wherein it is partialy digested; being acted upon by acids can be considered. This phase also continues in duodenum wherein fod mixed with acids propeled from lower stomach is acted upon by digestive enzymes including bile, pancreatic juice etc.
    Third and last phase of digestion begins in second fraction of smal intestine i. e. jejunum and ends in large colon. Absorption of esence of digested fod takes spot in smal intestine and absorption of piece water, salts and minerals catch area in colon with solidification of waste products and foundation of feces and flatus.
    Vipaka ̵ Tridosha
    Efect of Vipaka on thre doshas
    Vipaka or nishta paka means post digestion change in taste. Read ̵Vipaka: Taste Conversion During And After Digestion
    When substances we consume, especialy medicinal herbs, aproach into contact with digestive fire and gets digested by it, they undergo change in their tastes. This post digestion change in taste of a substance is caled vipaka.
    Substances of swet and salt tastes get converted into swet after-taste. This is caled madhura vipaka. This wil increase kapha.
    Substances of sour taste get converted into sour after-taste. This is caled amla vipaka. This wil increase pita.
    Substances of pungent, biter and astringent tastes get converted into pungent after-taste. This is caled katu vipaka. This wil increase vata.
    Thus, after-tastes wil have a similar impact on doshas as in 3 phases of digestion. Read ̵ Normal And ecentric Dosha Imbalance – Prakrita, Vaikrita Dosha Dushti
    Sanskrit verse
    Kapha Dosha formation
    Formation of kapha dosha from fod during first phase of digestion, swet phase
    First phase of digestion of fod is caled madhura avastha paka.
    Madhura = swet Avastha = stage Paka = digestion
    Thus, first stage of digestion is caled ‘ swet phase’ because al fods are converted into a swet component in stomach. Imaterial of taste of fod taken, they wil be converted into swet taste. Al six tastes are converted into swet taste at conclude of this phase. Read ̵ Why Kids like Swets? Why Acidity Starts After 30? Ayurveda Answers
    When we hold fod, we chew fod in mouth. Here bodhaka kapha i.e. saliva is mixed with fod. Softened masticated fod is taken to stomach. In stomach, due to adition of kledaka kapha, local subtype of kapha in stomach, fod acquires more swet taste. Kapha, by nature is swet. When two subtypes of kapha get adjunct to fod, it is obvious that fod gains swetnes.
    When more swetnes is produced in fod adjunct with churning movements of stomach, lot of foam is formed. As a result, kapha is formed in stomach. Thus at conclude of swet phase of digestion, foamy kapha is formed.
    Swet taste, among six tastes is kapha increasing taste. Therefore kapha is formed from swet taste. This kapha helps in development of strength, stamina and endurance of body. Read ̵ Understand Kapha Dosha By Its Functions
    Salient features of swet phase of digestion
    This portion of digestion begins in mouth with mastication and ends with moistening of fod in stomach leading to foundation of foam and kapha.
    In mouth due to mastication and mixture of saliva, swetnes predominantly manifests in fod subdu ing al other tastes.
    Due to admixture of mucus in stomach, fod further gets swetened, becomes foamy and kapha is formed.
    Al fods are converted into swet taste imaterial of taste. But fods rich in swet, sour and salt tastes give rise to more swetnes and more kapha in stomach. Fods which are unctuous, slimy, liquid, and kapha enhancing fods to maintain similar impact.
    If one takes fod predominant in pungent, biter, and astringent tastes, les swet is manifested in fod and les kapha is formed in first stage of digestion.
    Kapha also increases in other kapha sites in presence of lavish swet fod in stomach, at least for first 1.5-2 hours after consumption of fod. Chakrapani tels that kapha and swetnes in predominant in body zones above level of heart, swetnes and kapha further gets enhanced in these zones during first stage of digestion. We know that kapha zone is located above level of heart.
    This kapha not only suports kapha sites but also gives st rength to entire body.
    More swetnes and more kapha is formed in first phase of digestion on consuming swet rich fods, kapha favouring seasons and fod taken in earlier portion of day, love breakfast.
    Kapha formed during first stage reduces acidity in stomach and intestines, acts admire a bufer and secures these organs. Since pita is formed in second stage of digestion and lot of sournes is produced in intestines, swetened fod with kapha outcome which moves into intestines wil antagonize il efects of sournes and corosive action of pita.
    If person is having kapha related disorders, they may temporarily agravate during this period.
    Read ̵ 1 Ayurvedic eating tips for excelent health
    Pita Dosha formation
    creation of pita dosha from fod during first phase of digestion, sour phase
    Second stage of digestion is caled amla avastha paka.
    Amla = sour Avastha = stage Paka = digestion
    Second phase of digestion is caled ‘sour phase’ because fod acquires sour taste in this phase. At finish of swet phase of digestion, semi digested fod which has acquired swetnes is propeled down from stomach into smal intestine, duodenum to be prompt. Read ̵ Ayurvedic Pita Diet – fod suitable for Pita body type
    Once fod comes to intestine it becomes sour, losing its swet nature caried from first phase of digestion. This hapens due to contact and admixture of fod with sour materials note in intestine. Pita is basicaly display in this organ and this causes sournes in organ.
    Due to sournes and as an impact of action of pachaka pita i. e. digestive pita, fod gets partly digested. Since stomach has propeled fod which is digested to a smal extent, fod is further more digested in smal intestine, lower part of stomach and duodenum to be precise.
    Sournes produced in intestine wil form and hold pita located in this organ. Due to prevailing sournes, achcha pita or dilute pita gets discharged into intestine from its wals, i. e. pita is formed due to sournes caused in fod in second phase of digestion i. e. intestinal digestion.
    This can be compared to action of acids and enzymes on fod in duodenum and stomach. Most of fod gets digested in this phase.
    Sour taste, among six tastes is predominant pita increasing taste. Therefore pita is formed from sour taste or sournes created in fod in second phase of digestion. Other tastes remain ocult. This pita which is formed wil maintain other pita subtypes located in body and wil enable true gut and celular metabolism.
    Salient features of sour phase of digestion
    This fraction of digestion begins after swet phase of digestion taking asign in stomach i. e. after completion of first phase of digestion. subsequent events would be reception of partly digested swetened fo ds from stomach, action of pita on fod causing semi digestion of fod, foundation of sournes in fod and creation of pita due to prevailing sournes in intestine. Second phase ends when sour fod is emptied from smal intestine into large intestine and with onset of third phase of digestion in colon.
    In intestine, which is seat of digestive fire located in form of pita, due to action of sournes naturaly prevailing in intestine, organ being pita area, sournes predominantly manifests in fod. It is impartial love sournes enveloping fod. Fod loses its swetnes inherited from stomach, and gains sournes. Other tastes are subdued.
    Due to increased sournes, pita is stimulated and its dilute form is released into intestine. This marks production of pita by prevailing sournes. Thus, sournes of fod forms pita and this pita is suported and nurtured further. Pita maintains sournes of intestines and sournes of fod in second phase of digestion once again produces and sup ports pita, this cycle is rhythmic and natural unles disturbed by pathological proceses.
    As a rule, swetened fod coming from stomach into intestine during this phase gets influenced and enveloped by sournes and gets sour form. Fods rich in pungent, sour and salt tastes gives rise to more pita at finish of this phase. But if person has consumed fods which are rich in swet, biter and astringent tastes or chily fods, les pita is formed. Fods which are hot, unctuous, intense, dep penetrating, light and liquid also enhance pita.
    Pita also increases in other pita sites in presence of abundant sour fod in intestine. Chakrapani tels that pita and sournes is natural and predominant in body zone betwen heart and navel, sournes and pita further gets enhanced in these zones during second stage of digestion. We know that pita zone is located betwen navel and heart, navel being chief and governing centre for pita.
    This pita not only suports pita sites but also manages metabolism in entire body.
    More sournes and more pita is formed in second phase of digestion on consuming sour rich fods, pita favouring seasons and fod taken in afternon, admire lunch.
    If person is having pita related disorders, they may temporarily agravate during this period.
    Read ̵ Relationship Betwen Doshas And Basic Elements (Pancha Mahabhuta)
    This pita should be formed in a true way and should be balanced. If this pita goes out of balance it may design many diseases, mainly inflamatory in o rigin. Increased pita also may agravate already existing pita disorders. Knowledge of this creation, balance and imbalance of pita in relation to phases of fod digestion wil encourage physicians in helping patients to balance their pita and also to administer suitable interventions when pita imbalance takes place.
    Vata formation
    Formation of vata dosha from fod during final phase of digestion,pungent phase
    First stage of digestion is caled katu avastha paka.
    Katu = pungent Avastha = stage Paka = digestion
    Thus, stop stage of digestion is caled ‘ pungent phase’ because al fods are converted into a pungent component in large intestine. At finish ofsour phase of digestion, fod which has ben almost digested and has acquired sournes is propeled down from smal intestine into large intestine. Read ̵ Vata Dosha – Qualities, Functions, Imbalance – Charaka Sutrasthana 12
    Aftersecond phase of digestion,digested fod is pushed from smal intestine intocolon by action of vata. Due toaction ofdrying fire located in large intestine, sour fod loses most of its moisture and atains a solid form. It is in this site thatfeces are formed, after alesential ingredients including water has ben totaly absorbed by colon wals subsequent drying action onfod bylocal fire.
    Fod which has advance intocolon with sournes it had acquired insmal intestine would lose its sournes here due to change in composition and incourse of geting converted into a hard mas, rea dy to be expeled frombody inform of feces or an necesary metabolic waste. Read ̵ Apana Vata position, Functions, Imbalance Symptoms, Treatment
    Fod not only loses its sournes but also gains pungent taste due tochanges it undergoes in colon. Due to enhanced pungent nature of large intestine,vayu is formed. It is clearly known that colon ischief site and governing seat of vata. Vata already exists here. But pungent nature offod stimulates vata and helps it to be enriched. Vata is not only stimulated and enriched; it is also suported by pungent fod.
    This pungent phase of digestion and creation of vata can be compared topost-digestion changes ocuring indigested fod enteringcolon. Herewater a nd salts are reabsorbed intosystem. Digested fod is converted into feces and is later eliminated frombody when defecation reflex arises. Read ̵ Importance of Stol (Faeces) in Ayurveda – Physiology, Pathology
    Pungent taste, among six tastes is predominant vata increasing taste. Therefore vata is formed from pungent taste acquired by fod in third and last phase of digestion. Other tastes remain ambiguous. This vata which is formed wil hold other vata subtypes located in body and wil enable soft runing of al body activities.
    Salient features of pungent phase of digestion
    Pungent phase of digestion begins after completion of sour phase of digestion in intestines, i. e. after completion of second fraction of digestion in which most fod is digested. Events that would folow contain reception of soured and almost digested fod after sour phase of digestion from smal intestine, action of colon fire and vayu onfod, consequent conversion of fod into hard mas with miniature moisture, formation of pungent taste in fod, manifestation of pungent environment in large gut and resultant formation and nurture of vata. This is final phase of digestion. Though digestion doesn’t hold place in right sense in this phase, digested fod is depleted of its water and useful contents, which are absorbed into system through colon wals, stols are formed and expeled at stop of this phase. Thus, this phase ends where feces is formed, reaches rectum and gets ready to get excreted folowing manifestation of defecation reflex.
    Incolon, which is heyday seat of vata, due toefect ofpungent e nvironment naturaly prevailing inlarge intestine and due toformation of exhausting) mas of fod, and also as an efect of changes taking kep in large gut, fod loses sournes it had caried fromsmal intestine and acquires pungent taste. Other tastes get subdued.
    In colon, due toincreased pungent nature prevailing in organ and pungent taste which develops in fod, vata is stimulated and formed. Thus pungent nature of fod forms and suports vata. Vata thus formed maintains pungent environment in colon. Sournes of fod in this end stage of digestion once again produces vata and suports it. This takes space in a cyclic way in normal circumstances.
    As a rule,sour fod coming from stomach into large intestine during this terminate phase of digestion gets influenced and enveloped by pungent taste and gets pungent form. Fods rich in pungent, biter and astringent tastes, col and dry in nature, light fods give rise to more vata atend of this phase. But if person has consumed fods which are rich in swet, sour and salt, hot and unctuous fods, les vata is formed since these tastes and qualities are antagonistic to those of vata.
    Vayu also increases inother vata sites in presence of abundant pungent fod in colon. Chakrapani tels that vata and pungent is natural and predominant in body zone below navel, pungent taste and vata further gets enhanced in this zone during final stage of digestion. We know that vata zone is located below navel, mainly colon, colon being chief and governing center for vata.
    This vata not only suportsother vata sites but also manages to balance alactivities ocuring in body, since vata is controler of al functions of body.
    More pungent environment and more vata is formed in third phase of digestion on consuming pungent rich fods, vata favouring seasons and fod taken in evening, like diner.
    If person is having vata related disorders, they may temporarily agravate during this period.
    As a part of this digestion proces, this vata should be formed in a acurate way and should be balanced. If this vata goes out of balance it may fabricate many diseases, mainly degenerative in origin. increased vata also may agravate already existing vata disorders. This knowledge of creation, balance and imbalance of vata in species tofinal phase of fod digestion wil sucor physicians in helpingpatients to balance their vata and also to administer suitable medicines, treatments, dietetic and lifestyle changes when vata imbalance takes place.
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