Disease: Amla Pitta (basically what is seen in the Western Medicine as Hyperacidity but also Ulcers)

Chikitsa and Amla Pitta

  • If doshas imbalanced=disease
  • If doshas in balance=no disease

Iatrogenic: diseases caused by the doctor (wrong meds, etc.)

Vyadhijanit: person given birth to disease

First step in treatment is to get rid of causative factors

First: treat aam, aam has to be digested. By the following svastarvritta:

  1. dinacharya, rutacharya (proper diet and exercise)
  2. hot water
  3. give herbs
  4. yoga, exercise
  5. diet (kicharee, black pepper for colds)
  6. precious stones (worn on body)
  7. aachar rasayan

Kayachikitsa

Act as therapeutic and preventative (rasayan rejuvenates/vijaikaran for aphrodisiac)

Example on precious stones: Ruby for money problems, ruby reduces darkness in overall light; increases agni and increases teja MB.

Management

Ksharsutra chikitsa: medicated thread for hemorrhoids, skin tags, anal-rectal fistula

Jalaukavacharan: leech treatment

Agni/Aam

1) Pachak pitta digests food, main capacity is jataragni to digest food

When mind understands taste, agni gets flared (if problem, no taste, tongue coated, agni is not flared, aam increases if you eat)

7) At the site of every dhatu is agni, seven dhatu agni

5) Bhuta agni present in liver (five agnis)

(13 agnis)

Why is sodium always kept in kerosene? When exposed to the air, it starts burning/same way agni resides in pachak pitta. Same way that mind understands, it activates agni, water level drops, agni flares (that’s why exercise flares agni because reduces water)

Sometimes pitta can be vitiated, in amla pitta, when pitta increased and agni is low, whatever food consumed doesn’t get digested properly (pitta increasing, agni low) reduce pitta and increase agni. (hyperacidity)

Avipatika: herbal compound

Agni mandya: weak agniàleads to indigestion.
Food can stay clogged in stomach and GI tract. If agni slightly low, if person eats more than agni can handle, final outcome is usually aharasa not of best quality. Course and thick—more prithvi and aap. Then reaches rasa vahasrotas. And comes back into amashay if cannot get digested. Then mixes with doshas, vayu. Normal body functions disturbed

Pitta or kapha + aam, obstruct vayu, can lead to disease
Aam+pitta: foul smell, bad-smelling secretions vomit that is green or brown, heartburn, sour belching (need pungent + bitter) guduchi is the best herb for this

Aam+kapha: sticky, heavy, foul smell, cloudy, tries to come out of throat (melting is the best way to get rid of it; hot water, hot decoctions)

Qualities of aam: Not compact, scattered, slimy, loss of activeness (body becomes sluggish), depressed (tamas because dominated by prithvi MB), all organs

Symptoms of aam: clogging of srotas, balabhramsha (loss of strength), heaviness, vitiation of vata, laziness, indigestion, excessive salivation, mala sangha (no proper defication, urination, sweat), aruchi, klama (without doing physical activity, person feels tired, cloudy thoughts

If a patient tells you this, he or she has aam (excessive aap, prithvi, sheeta guna), these are the symptoms:

  • Excessive urination (+ aam = more urination)
  • Tongue coated
  • Feces sink in water (light in color)
  • Person feels cold

6 Stages of Pathogenesis (Shatkriyajal)

  • Sanchay: accumulation
  • Prakop: aggravated
  • Prasar: out of srotas
  • Stanasanshray: gets lodged in a weak spot
  • Vyakti: Symtoms of disease manifested
  • Bheda: specific dosha-related symtoms are clearly visible

+ Rakta vaha srotas (vyakti): when person consumed spicy, pungent, exposed to sun/heat, pitta increasing inside blood; pitta dosha in rakta dhatu +. Then rakta cannot hold and blood comes out: nosebleeds

Amlapitta: modern meds treat vegas nerve, heartburn (can lead to ulcers), becomes sour when digestive capacity decreases, ushna decreases drava guna increases (pitta naturally bitter/pungent; sour when vitiated)

  • Urdva: upward
  • Adoga: downward

(In case of rakta pitta, urdva, adoga, tiryaga–around the body)

* pitta gunas: ushna<, teekshna, sneha, laghu>, visra, sara (flowing, spreading), drava>

Causative factors:
tridosh prakopàall 3 doshas vitiated
pitta vitiated by drava guna (reducing ushna)à
agnimandya (digestion disturbed +sara increased to create heartburn; drava guna increases becomes)à
vidaghata (mixture of doshas w/food in amashay becomes acidic) à
amashay dushti (stomach & duodenum vitiated and lose original qualities)à
pitta + ingested food becomes sour (more watery) burning sensation increases + excessive fluid = excessive salivation (stomach will keep creating “yogurt” because the vessel hasn’t been cleaned)à
vidaghata:

Causative factors: (create acidic nature inside the stomach)

  • Viruddha: virudahar, milk with meat, fruit with milk (immediately creates kleda, becomes stagnant (increases drava guna of pitta)
  • Dushta: stale food, rotten (on a regular basis, even once or twice) can disturb doshas
  • Virrudha dushta amla: sour things in excess (only amalaki and pomegranate will reduce amla, even though sour)
  • vidahi: anything that has the potential to create daha (burning sensation); excessive spice, oily (poha)
  • pan: liquids in excess
  • things that are heavy to digest
  • fenugreek (seeds, leaves)
  • dill leaves (also increases gas, belching) (pickles)
  • fermented things (idly); breads (toast the bread, proper preparation)
  • anything that is pita increasing (coffee, chai, alcohol)

purvarupa: agnimandya

heartburn, burning sensation in throat, nausea

Sama vayu: srotaroda, pains increase (especially when cloudy, in aam vata)

Amla pitta

Purva rupa: symtoms
1) agni mandya

  • 2) hrullas (nausea: excessive kleda/fluid in amashay, but quantity not sufficient for body to throw out, though body wants to à same as motion sickness) also, morning sickness

(saltines are good remedy because dry, but shouldn’t be too salty), needs rooksha guna

  • 3) rut gruntha daha: heartburn (sometimes sour belching)

Can get worse: rupa of amla pitta

(Natural taste of pitta: bitter, pungent) when drava guna increases, makes sour

Herb: suvarna gairik: qualities are parthiv (natural rooksha guna, guru, but processed with ghee and heat to make it easy to digest); allows apana vayu to go downwards

Vipak: lack of proper digestion, person has more drava guna in pitta (ushna reduced, but tikshna creates all the symptoms)

Klama: without doing any exertion, person is tired (excessive drava guna), hrullas remains as one of the main features. Sour, bitter belching. Tasteless. Also because aam increasing, rest of digestion not working.

Aamashay affected because sour.

Dry food would help.

Other symptoms: flatulence, pain in abdomen, chest pain, headache — vayu disturbed and cause pain; + tiksha; rasa dhatu disturbed. also apana low, udana goes up) sometimes constipation, sometimes loose stools

Antrakujan: intestine, pigeon sounds. Digestion makes sounds because there is no room for food to move through.

Udvak amla pitta: active in upper body

Adoga/urdvoga amla pitta:
Vitiated pitta which is more liquid gets into the gut, small intestine (site of pitta = grahni, first part of small intestine), this pitta not utilized, excessive tikshna/drava shows symptoms. First reaction is loose stools to throw everything out of body. (person feels better for the time(
urdvoga: (most common) pain, burning in abdomen, nausea. Discomfort after eating specific things. Increase of kapha (kapha is above in throat.) Person vomits and feels better. Vitiated pitta/drava. The symptoms keep coming.

Symptoms:

If same pitta stays stagnant, pitta mixed with food, already mixed with kleda. Pitta is stagnant, tiksha is there. But pitta is in contact with wall of intestine. Can pierce the wall of the intestine (peptic ulcer=parinam-shool). Separate disease from amla pitta. Ushna is still present enough to disturb the wall of intestine. Vitiated pitta in an area of the body causes a lot of pain.

Because of ushna guna, can disturb pitta all over body. Feel feverish, heat, burning sensation (symptom of amla pitta). Excessive thirst can be there.

Chikitsa:

Vamana first to get rid of kapha, reduce excessive fluid (drava guna) sneha helps to loosen the stagnant doshas

Then swedan.

If you don’t use snehan, could create excessive vata. Vomiting is excessive effort, so swedan helps prep body.

Tobacco creates aap MB, more kleda. Have tobacco during day, then drava guna increases. In morning, person feels vitiated pitta. When the clean the tongue, the body vomits. Pitta/drava trying to get out.

If too much vomiting, vata increases, small blood vessels ruptures.

  • Other ways to treat:
    Dry things that will combine excessive fluid (grahi)
  • herbs (triphala, mild herb for amla pitta because minor verechan/anuloman)
  • shunti can be used (but it is ushna, so don’t use alone)
  • need to also reduce pitta, so mix shunti with rock candy and excessive kapha reduced
  • Rock candy is pitta reducing because madhur rasa (unprocessed), doesn’t create a lot of kleda as actual sugar (rock sugar=mishri)
  • Hot water, reduce fluids, food restrictions to reduce kapha for a couple of days, then anulomen (mild laxative), then symptoms get better
  • Murabha: amla in sugar syrup (prabhav that it reduces pitta, but also has astringent to reduce kapha) also w/o sugar syrup
  • Guduchi reduces kapha and pitta
  • Amalaki in any form (one form = amalaki mashi: amla powder, heat until toasted – turned black + hing) when things turned to carbon, brings things downward; helpful when amla pitta + vata (hyperacidity, flatulence, pain in abdomen) but not the best thing for hyperacidity
  • Shatavari: madhur rasa, vipak, sheeta
  • Purnanava
  • Add more bitter into diet
  • Buttermilk
  • If kapha less, but pitta more (if person feels a lot of heat, especially in abdomen) = pomegranate (even though sour, vipak: madhur)
  • The best for reducing amla pitta and kapha: Avipattika churna: reduces kapha (drava guna), anuloman of pitta; works on all of the conditions: all equal parts by weight, but 12x clove, 24x nishottar, sugar 18 parts, 3x trikatu
    • trikatu (shunti, marech, pippali) but create +pitta, musta (sheeta + pachak to reduce burning + prithvi for downward action)
    • vidanga (for krumi, bitter to reduce kapha, pachak, reduces tendency to accumulate kapha in that area)
    • cardamom (-pitta: sheeta)
    • tamalpatra (leave of cinnamon tree)
    • clove: 12x the other herbs
    • nishottar (laxative, if used alone can be used as a purgative), 24x virya: ushna
    • 500MG-2grams dosage: ½ to 2 tsp full with water after meals (1/2 tsp twice a day is for less severe case); usually gives results in a couple of days, cures disease completely

Recipe: Urad dal Mash

Eat during ritu season (which ends around March 14, not in any other season; need good/sama agni) best way to gain weight in this season, good for basmak (especially first-thing in the morning).

properties: guru, very heavy. Good for vata vitiation, paraplegia, basmak. There is also oil made from mash) snigdha, guru, picchil. Increases kapha+pitta (+aap and prithvi) Increases medha dhatu on a regular basis. The only pulse that increases kapha and pitta.

Urad dal (split without skin) soak overnight (it expands to 4x its size, so make sure it’s in a big bowl)

Onions fried in ghee (lots of ghee), hing, cumin
Dal, very little water, just enough to water to cover, add turmeric and salt (pressure cook it)

Coriander leaves
Eat with chappatis (not rice)

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