The difference between Kleda and Aama Part 1
Kleda is the moisture required for the smooth functioning of the subtle digestion at the point of dhatus (tissues).
Every dhatu has specific shape and structure.
Rasa and rakta are liquid.
The rest have specific physicality and shape. For the smooth functioning of them, there is always a need for something to help replenish them. Kleda is the moisture created for replenishment and nourishment of every dhatu is used by that dhatu and the next tissue as well. Say muscle tissue, then fat tissue will use the kleda as well.
The amount of kleda we generate is due to the jala mahabhuta in the body, so it is important to drink some water. About ¼ of stomach per meal. One cannot always eat solid food. If you drink a lot of water, there will be a lot of water in the created aahar rasa and then a lot of kleda as well. That is why one does not want to drink too much water when eating food. This kleda which is getting generated at every level and has to be removed from the body or it can cause srotarodha, vitiation of jala mahabhuta and other issues and diseases. (from this you can see that the western standardization of water consumption and what they say about water before, during, or after a meal is completely incorrect and is individual to the person’s internal situation, not some external figure or rule)
The moisture is removed by the mutravaha srotas. All the kleda is drained to the mutravaha srotas and then thrown out of body via urine. Mutrasya Kleda Vidruthi is the function of urine is to take kleda out of the body. If we are consuming a lot of yogurt, excessive salt, black gram, and other foods that produce excessive moisture for not just a day or two, but frequently, it will increase kleda in the body which will inhibit normal physiological functions. If a lot of kleda in srotas, dhatu will get a lot of kleda from aahara rasa and that will disturb the overall system. Yogurt regularly will cause water discharge from wounds. Some people healing is fast with no watery discharge, but when lots of kleda, there is more watery discharge right before the scab is coming. Reduce intake of kledakara (producing) food and the water content is reduced. Tendency of the body to bruise more with kleda is because overall impact and weakness.
Generally speaking kleda should move from one dhatu to another, but in excess, will stay in the dhatus – like prameha or obesity. Kleda gets stagnant in the medovaha srotas with obesity. Adipose tissue will be more flabby . Everyone has meda dhatu in the body, but the form is different in a thin person than an obese person. The fat in obesity is flabbier because of the presence of jala mahabhuta. Kleda that becomes stagnant in rakta dhatu and mamsa dhatu can cause skin disturbances.
Rasa Rakta Mansa – skin diseases with excessive kleda
Rasa – pandu/anemia due to excess kleda – fails to replenish the rakta dhatu. So main treatment focus is on the rasa dhatu even though in rakta dhatu
Asthi – no particular disease that shows kleda, but there are diseases like osteomalacia and greenstick fractures where the asthi is weak because of sthira guna and prthivi being depleted
Majja – fogginess of mind specifically psychological disorders like schizophrenia would be related to kleda – not the only causative factor though
When prameha is in its advanced stage, kleda begins everywhere. Initially with meda dhatu, but slowly affects everything. Prameha a kapha dosha issue – pruthvi depleting while jala increasing. This is why the ulcers do not heal.
Shukra dhatu gets affected and can cause congenital issues – juvenile diabetes for example.
Kleda and Aama
When aama is present and we have abhishandhi (excessive moisture producing foods like fish) food, it will immediately increase kleda and at the same time it will create MORE kleda than its usual ability to create kleda. Normally yogurt increases kleda, but when aama is present it will GREATLY increase kleda, exponentially, more quickly. Kleda present at dhatu level, while aama is mostly present at amashaya. Each one increases the other, and both cause srotorodha – channels get all blocked.
Specifically to reduce kleda, improve quality of digestion with pachaka and deepana herbs. Once that is improved, the body won’t form more excess kleda. The other treatment is exercise to reduce existing kleda. Certain herbs like Punarnava are good for specifically reducing kleda. Spices increase agni and help digest jala mahabhuta to control excessive kleda. When we have excessively spicy food (not just red chilis or pepper, but also excessive cardamom, cinnamon, black pepper, mustard etc.) that katu (pungent) and tikta (bitter) in excess and reduces kleda and create dryness which can create fatigue and tiredness. Astringent taste can cause blockages by tightening the srotas too much. That is why the spices should be use in a proper amount so they can balance everything in the body. What that is, well that is another post. Specifically in Indian food, the spices should be in that amount that helps you digest overall food. In certain foods there tends to be an over spicing that can dry you out and cause heat/burning sensation. Every part of india has a specific overheating variety of food – Mysore in Maharashtra –make very pungent curry and the bowls gets yellow and red stains from the incredible heat. To eat by the tongue is to have these foods on a consistent basis because one likes them and desires them. This is also ignorance and part of the process of disease formation. The incredible heat that is in these dishes will eventually cause Pitta to be highly aggravated because shita guna (cold quality) is depleted. Everything is a delicate balancing act and needs the education and discernment to be reckoned. Increase the heat in body and body tries to cool by pushing out excess kleda and over time will cause dry muscles, weak and inflexible muscles, fatigue, lack of strength. And this is a perfect example of what can happen by just taking an herb blindly because it is said to be good for you. Or when a herb is taken for a long time without knowledge of the herb. Or even worse, when in total ignorance people think that they have enough knowledge (or they think that little of what ayurveda is or what the complexity of what is health) without any education to self diagnose from the internet or from superficial books written for the masses and they start to “fool” around with herbs. Like they think that herbs have no side effects or that they cannot harm them.
If dryness is just a minor thing, milk and some kleda increasing foods can generate shita guna and strength. But if agni mandya (low digestive fire) is there, it will not help. Milk is known to increase kleda – cold milk more than hot milk. This is another reason why milk normally milk is not drank straight out of the refrigerator cold. To maintain proper kleda in the body, always use boiled milk and the spices used help to maintain proper amount of kleda and agni.
Not enough kleda creates dryness and fatigue or tiredness. It specifically felt in summer when it is the driest time of the year. This is also why pitta is not high in the summer time as Western Ayurveda and its practitioners try to tell you it is. Pitta is water and fire. Take away the water and pitta is not going to increase. It only starts to increase when the moisture in the seasons increase. Overall activities get slowed down because of dry heat of the summer as well. This is why in the real ayurvedic texts it recommends divasvapnaata or day sleeping in the summer to increase kapha to create enough moisture in the body. Charaka Samhita Sutrasthana 6.27 – 32. Pittam Sa Sneham means with some oiliness. Moisture increasing would increase pitta if pitta were high in the summertime.
Imbalanced cravings are cravings from the mind. You enjoy it once and want to do it again. Feeding the imbalance does not help or stop it. One must understand where to stop – your mind knows the difference. Difference between pachana and depana is that depana is agni increasing, pachana is aama digesting. If you digest aama you need agni. There is need of support if agni is weak, so you nurture it to make it stronger. Deepana herbs like the sour herbs increase agni only, but don’t digest aama. In case of aama, if we use sour things it won’t help. We need bitter things to digest aama first, then sour things to support agni. Bitter herbs are pachana. Pachana herbs are tikta and ushna.
Diabetic foot – swelling, neuropathy, blackening, wounds don’t heal quickly, abscesses….
Wounds heal when there is enough mamsa dhatu to reconstruct skin. When there is a lot of kleda that doesn’t happen and the tissues don’t fuse. In case of diabetes, the wounds don’t heal. We reduce kleda and use astringent herbs like triphala decoction (kleda reducing) and specific oils like karanja oil or neem oil and turmeric. Same reason turmeric is used in obesity. Not enough prthivi (Earth) qualities and jala (water) is increased.