Vayu is aggravated, goes into prakopa avasta(?) why?
When hot season/Gresham/summer – due to the heat and dryness, no matter where in the world it is as compared to the winter it will be hot. Overall surrounding temperature increasing causes aap mahabhut to decrease – the heat and climate act on food grains too, which acts on pruthvi and aap mahabhut which affects vayu. Increases laghu and ruksha – lightness and dryness. Heat increases laghu, but doesn’t directly increase vayu – heat tries to balance vayu. when the heat of the sun dissipates it immediately starts to vitiate the vata. Ie winter
Body full of kapha and pitta. But how does vayu accumulate in body. Symptoms are dryness and other symptoms, but how does the vayu actually increase. Specific actions are associated with vayu. Gas and other actions are results of increased vayu but not cause. When all symptoms and functions are variable – inbalance of vayu is due to inconsistency. Body becomes acclimatized to the different seasons, but the changeability and adaptation increases vayu until comes back to balance.
Pitta Prakop – Vruddhi just means increase. When increase of the dosha is in its own place its called prakop, when it goes beyond its own place, it is called prasar.
Baseline of doshas –> increase to chaya –> then beyond is prakop (anything above baseline balanced dosha is vruddhi/increase)
Rasas that aggravate Pitta Dosha:
- Katu – pungent – Tej and Vayu
- Amla – sour – Tej and Pruthvi (sometimes considered acid which is Tej+Aap)
- Lavan – salty – Tej and Aap (sometimes considered Tej + Pruthvi, but also releases water)
All have Tej, so can increase Pitta. Mainly we are concerned with Tej which will increase the heat inside the body. Ushna (hot potency) can also increase Pitta. Along with Ushna guna, if there is laghu guna, sometimes ruksha, Vidahi – those dietary things which have potential to create hyper-acidity. i.e. Poha (flattened/rolled rice – has a very specific quality that imbibes heating qualities in body and contributes to hyperacidity. Not everyone will feel it, body may respond or not. Give some poha to someone already having hyper-acidity and it will aggravate. Also guru in nature. Less if you mix with milk and sugar) Toor Dal/pigeon peas – increases Pitta to be precise. Lemon also will aggravate – almost all the amla things will increase Pitta – except for amalaki and pomegranate which will calm Pitta. Peanuts will aggravate Pitta. A lot of spices also – excluding saffron (ushna but not aggravating with milk etc.), chilis, shunthi, black pepper, pippali in excess. Pickles – sour, salty and if you add vinegar also increases Pitta. Fermented foods which become sour in body. Vipaka of fermented foods usually becomes sour. This is why it increases Pitta and slows down digestion. Sour buttermilk has potential to increase Pitta. Buttermilk without spices or salt – not as sour as yogurt, less sour, more sweet. More astringent which is very important to be good quality buttermilk. If yogurt is very sour and buttermilk is then sour, that will lead to increase of Pitta. Cheese increases Pitta and Kapha – spoiled milk/fermented/sour and salty. Certain kinds of alcohol which are sour in taste – beer because of fermentation, kanji – an alcohol mentioned in the granthas: fermentation happens in 2 ways. One when alcohol turns sour in taste – that is called kanji. Pisco maybe? Fermented along with sour has potential to increase Pitta. Excess amount of beer. Cooling properties of beer – lots of sheeta guna which increases kapha, then fermented qualities of sourness increase Pitta: so classic beer belly and red face. J Spicy things plus beer and alcohol worst. Dhokla – fermented + spices = pitta aggravating. Excessive tamarind. Mustard seeds, even fenugreek seeds can increase pitta, dill leaves both increase Vata, that vayu disturbance aggravates Pitta. Fenugreek good for low back – heals and gives strength to low back and helps after delivery with other herbs like coconut. Asafoetida/hingu also increases Pitta, but in a paste directly on painful joints is helpful. Tea in excess increases Pitta. Tobacco – smoked or chewed but increase Pitta. Fish (ocean fish more aggravating because of the salt component, freshwater slightly better, but can’t say either is good) and Chicken increases Pitta. Red meat and pork increase Kapha. Depending on behavior of animal we can get an idea of the qualities of the meat. Goat meat reduces all three doshas, but watch out for the spices. Canned food increases pitta. Fear, anger, most emotional conditions have capacity to disturb Pitta. Especially anger. But fear and grief and anger all can increase pitta. Fear and Grief increase Vayu as well. Loss that leads to depression is Vata prakop which leads to sluggishness in body, which leads to sluggishness eventually in mind. Laziness increases Kapha. That condition responsible for weight gain also – tamas guna increases. Anti-depressants make mind still and can’t think on their own, given to anxious and aggravated people, which increase tamas guna. Unmat/insanity causes sluggishness of thinking which increases kapha. Behavioral patterns which can increase Pitta – excessive heat, exercise, sun, steam, cooking too much, steam, saunas, hottubs. Chocolate increase Kleda in the body depending on what kind you are eating and that can increase pitta and or vata and or kapha. Staying awake at night for a long time increases both Pitta and Vayu. Insomnia disturbs both Vata and Pitta both. Sleeping in daytime increases Pitta and Kapha. Pitta not in huge quantities mostly Kapha. Autumn increases Pitta – Indian Summer is the period of shirod rutu. Kojaday purnima – full moon time when moon is bright and gives out cooling properties to earth and time when all people should take moonlight on body, drink milk to pacify Pitta in their bodies. People gather in parks in the moonlight and drink milk together to soothe from this heat. If you are having a lot of mustard in your diet, that will increase pitta throughout the year, irregardless of season. If however you are eating in these pitta aggravating times, it will be even MORE aggravating. When pitta is at its peak, you must undergo some panchakarma treatment like purgation and raktamoksha to relieve pitta. Don’t aggravate it more – in these times, Pitta conditions like herpes are seen more.
If you have nailbed swelling below the nail that can become very painful until pus formation is formed, must add herbs or according to granthas – keep finger in chicken anus. Because it has so much heat in it, that it brings the heat up and out.
Now people are giving a lot of emphasis on prakruti, but if Pitta prakruti has a lot of chicken every day could aggravate it. But generally pitta prakruti has good digestion so can deal with more. But we have to look to our actions and vikruti.
Pitta different from agni – can’t see agni physically because it is present within Pitta. Pitta possesses qualities of digestion because of agni, but pitta is not just agni, agni plus aap. When aap is out of balance can create hyperacidity and heat but not agni and digestion.
Kapha Prakop Causative Factors
3 Rasas which aggravate Kapha:
- Madhur – sweet – Pruthvi + Aap – excess amount of sweet things especially in childhood will increase Kapha. Kleda is also increased by madhur rasa – not just for kids but for adults too. Can disturb kapha and increase kleda. Certain symptoms may give us an idea of kleda production – like water retention, edema – aap mahabhut that is stagnant in body and not properly digested.(inflammation is pitta, cellulitis is inflammation then pus formation then returns) just swelling is absolutely NOT pitta – kapha.
- Amla – sour –
- Lavan – salty –
- Excessive unctuous, cold, heavy, slimy things. Abhishandiya means can release water from it – yogurt and fish – anything that increases kleda is abhishandiya. Bread is abhishandiya. Dosa batter is abhishandiya. Black gram – urad dal, yogurt, fish, salt. Fruits in excess especially mangoes, bananas, guava have potential to increase kapha. Cheese and half baked things have potential to increase pitta and kapha both. Poha is guru and anything guru will increase kapha. Pork, beef, milk if served cold and raw. If you heat milk (with or without spices) will not increase kapha. Will not increase too much if comes back down to room temperature. Especially drinking milk at night MUST be hot. If it is cold will increase for sure. And each of the different kinds of milk has different quality. Boiled/condensed milk greatly increases because water content is gone and becomes heavy. Yogurt increases kapha, ghee increases too – but in no way comparable to pork or red meat. Has potential to increase, but not as much. Increased kapha due to ghee is good for dhatu replenishment though. Western doctors don’t allow for ghee use because they don’t understand qualities. More research is coming though and they realize now reducing LDL and increases or maintains HDL. Also decreases Pitta.
Laziness, sedentary job both lead to Kapha increase. Napping in the daytime, waking up late (like taking a nap in the morning). At same time we know about winter that our agni is very strong and because of that whatever we eat gets properly digested and some amount of kapha is generated in the body. Chaya. When dakshiniya starts (when the Sun begins to trace a southward movement in the Earth’s sky in the northern hemisphere of the planet) and sunrays are away from earth, already cooling properties on earth are increased and shita guna accumulates in hemanta and shishira. When sun comes out in spring, all that accumulated kapha gets liquefied and starts coming out. That is prakopa. Specific time to follow Kapha reducing regimen. Winter is good time to exercise and have sexual intercourse depending on strength and quality of shukra dhatu. Don’t wait till spring when symptoms are starting. In liquid form has potential to travel all over body and can bring about disease. That is when to keep in control. That is why spring is the time to start neem leaves and vamana (therapeutic vomiting) to keep kapha under control. Must know how many neem leaves and how much to take though. Just a note on this… one must be overseen by a qualified Ayurvedic doctor in going thru any panchakarma techniques from Ayurveda. The reason for this is that they are very detailed. There is diagnosis of ones health to do the techniques which from that, the proper techniques is chosen as well as the amount or strength of the herbs and the process. There is also signs of the techniques being done correctly as well as signs of when it is under and over done. To end this, in all of the Ayurvedic texts, most diseases list that improper panchakarma techniques and administration of them is possible causation of those diseases.