How to know your nature (Vata Pitta Kapha)

 Click here for information in Hindi


How to know your nature (Vata Pitta Kapha)





Pitta

Symptoms of Pitta nature

  • The main virtue of pitta is dosha "heat". The physical symptoms commonly found in people with bile nature are as follows:
  • Healthy muscles
  • Glowing complexion and fair skin
  • Light hair
  • Good stamina, strength and endurance
  • Physically balanced
  • Acne or freckles 
  • Good metabolism


Following are the mental symptoms commonly found in people with bile nature:

  • Critical nature
  • Interested in intellectual activities
  • Better understanding than other defects
  • intelligence
  • Short tempered
  • Good speech skills, good memory
  • Impatience


The following changes are seen in the mental symptoms of people with unbalanced bile:

  • The anger 
  • Impatience
  • the envy
  • Habit of dominating



Kapha

Signs of a person with a Kapha nature

  • The main feature of Kapha is "heaviness". The physical symptoms commonly found in people with Kapha nature are as follows:
  • Solid body structure
  • Pale complexion with good skin
  • Excessive sleep
  • Heavy weight body
  • Black or brown hair with shine and oily texture


The following mental symptoms are commonly found in people of Kapha nature: 

  • Self-confidence
  • Inactivity
  • Hardworking nature (read more - home remedies to relieve fatigue)
  • Materialistic nature
  • greed


The following changes occur in the characteristics of people with unbalanced phlegm:

  • Difficulty communicating
  • Depression 
  • Increase in appetite
  • Being emotionally dependent on others
  • Lethargy
  • Lethality



Vata

Symptoms of a person with a vata nature

  • The main property of Vata dosha is "dryness". The physical symptoms commonly found in people with Vata nature are as follows:
  • Slim body and bones
  • Dark hair with thick texture
  • Dry hair and skin 
  • Crooked face
  • Low stamina
  • Attachment to strange substances


The following mental symptoms are usually found in people with Vata nature:

  • Volatile behavior
  • excitement
  • Losing things often and putting them in the wrong place 
  • Creativity and artistic nature
  • Sensitivity and shyness
  • Quick thinking and cynicism
  • Dealing with problems and challenges well
  • Vata imbalance occurs when Prana (life-giving power) is not able to control Vata. 


The following changes are seen in the mental symptoms of people with an unbalanced Vata:

  • anxiety 
  • Nervousness
  • Tension 
  • Fear
  • excitement

    > Vata means wind and contains elements of sky and air. Pitta contains elements of fire and water. Kapha contains elements of water and earth. Each dosha has its own natural properties and in Ayurveda there are foods that are associated with each dosha -





Click here for more information about Tridosha


Different tastes and it's doshas

  • Sweet

The sweet taste is earth water, it increases phlegm and reduces vata and pitta.

Disorders caused by this are heaviness, cold, obesity, excessive sleep, loss of appetite, diabetes, abnormal growth of muscles. Its healing action is on the skin and hair. It heals broken bones and promotes growth.

         Sweet taste(Madhura rasa) = Prithvi + Ap (earth + water)


  • Sour

It is the sum of earth and fire. It increases bile and phlegm. This causes a decrease in vata. Disorders caused by this are blood poisoning, ulcers and tooth sensitivity, heartburn, acidity, weakness, and increased thirst. It increases appetite, sharpens the mind and senses, is good for heart and digestion.

           Sour taste – Amla rasa = Prathvi + Agni (earth + fire)


  • Salty

The salty taste is a combination of water and fire. It increases bile and phlegm and reduces vata. These disorders increase the body's unconsciousness as well as the body's weak digestive system and skin diseases.

Additionally it gives wrinkles, hair loss, blood disorders, high blood pressure, peptic ulcers, rashes and pimples. It aids digestion, maintains water in the body and reduces the effects of other flavors.

            Salt taste(Lavana Rasa) = Jala and Agni (water + fire)


  • Spicy

Sharpness is the sum of fire and air. Air is Saturn. It increases vata and bile. It reduces phlegm. Excessive tart can increase heat in the body, also gives weakness, causes fainting and sweating.

It improves the taste of food and enhances digestion by stimulating the appetite. It improves blood circulation, eliminates toxins, cleanses the body and removes blood clots. It cures disorders caused by phlegm.

          Spicy = air + fire


  • Pungent

Pungent taste cleanses mouth, improves digestion strength, dries up food, causes watering of nose, causes lacrimation, sharpens sense organs

cure diseases like Alasaka (intestinal toper), inflammation, obesity, urticaria, chronic conjunctivitis.

          Pungent taste(Katu Rasa) = Vayu + Agni (air and fire)


  • Bitter

It is a combination of air and ether. This increases vata and decreases bile and phlegm. It can cause dehydration, increase skin roughness and it can reduce semen and bone marrow.

It is the best treatment for imbalance of body and mind. It is anti-toxic and germicidal. It relieves thirst, is good for fever, promotes digestion and clears blood.

           Bitter taste(Tikta Rasa) = Vayu + Akasha (air and ether)


  • Astringent

This mixture of air and earth increases vata and decreases pitta and phlegm. Excess of astringency leads to weakness and premature aging, constipation and gas retention.

It promotes paralysis, cramps and adversely affects the heart. This causes blood coagulation. It helps flush out excess water and reduces sweating and blood flow. It is anti-inflammatory and has a sedative effect.

           Astringent taste(Kashaya Rasa) = Vayu and Prithvi (air and earth).



Remarks :

  1. Sweet, sour and salt tastes increase Kapha Dosha and decrease Vata Dosha.
  2. Pungent, bitter and astringent tastes increase Vata Dosha and pacify Kapha Dosha.
  3. Sour, salt and pungent tastes increase Pitta Dosha.
  4. Sweet, bitter and astringent tastes decrease Pitta Dosha.



Relation between Rutu, Mahabhuta and Rasas formation-

1. Shishira Rutu - Vayu + Akasha forms

Tikta Rasa

2. Vasanta Rutu - Vayu + Prithvi forms

Kashaya Rasa

3. Grishma Rutu - Agni + Vayu forms

Katu Rasa

4. Varsha Rutu - Agni + Prithvi forms

Amla Rasa

5. Sharat Rutu - Agni + Jala forms

Lavana Rasa

6. Hemnatha Rutu - Prithvi + Jala forms

Madhura Rasa.



Evaluation of ancient concept as per modern science

Madhura Rasa – Sweetness may be connected to aldehydes and ketones, which contain a carbonyl group. Sweetness is detected by a variety of G protein coupled receptors (GPCR) coupled to the G protein gustducin found on the taste buds. 

Sweetness is produced by the presence of sugars, some proteins, and other substances such as alcohols like anethol, glycerol and propylene glycol, saponins such as glycyrrhizi


Amla Rasa – Sour taste is detected by a small subset of cells that are distributed across all taste buds called Type III taste receptor cells. H+ ions (protons) that are abundant in sour substances can directly enter the Type III taste cells through a proton channel.


Salt – The simplest receptor found in the mouth is the sodium chloride (salt) receptor. Saltiness is a taste produced primarily by the presence of sodium ions. Other ions of the alkali metals group also taste salty

Saltiness is a taste produced best by the presence of cations (such as Na+, Kr, Li) and is directly detected by cation influx into glial like cells via leak channels causing depolarisation of the cell.


Katu Rasa – Research has shown that TAS2Rs (taste receptors, type 2, also known as T2Rs) such as TAS2R38 coupled to the G protein gustducin are responsible for the human ability to taste bitter substances.


Kashaya Rasa – OH + COOH = Astingent

> Tannins are soluble in water and have astringent taste. Volatile oils may have pungent taste. Eg. Black mustard, bark of cinnamomum etc., Alkoloids are generally bitter in taste, Triglycosides Alkaloids are generally bitter in taste, triglycosides possessing bitter taste are called bitter glycosides.



Follow us

1) Instagram

2) Facebook

3) Pinterest

🙏🙏Subscribe and share for latest updates 🙏🙏




Refrence 

1) Guichard  c07.tex  V1 - 08/05/2016  3:38 P.M.  Page 154

2) IQWiG (Institute for Quality and Efficiency in Health Care) ; December 20, 2011; Last Update: August 17, 2016; Next update: 2020.

3) Wikipedia

4) NCBI

5) PUBMED

6) Ann Saudi Med. 2013 May-Jun; 33(3): 217–222. PMCID: PMC6078535

7) Charak samhita

8) Galore International Journal of Health Sciences and Research ; Vol.4; Issue: 2; April-June 2019

8) Sushruta Samhita and many other ayurveda texts

Comments

Post a Comment

Popular posts from this blog

Hastikarna/Leea macrophylla - Health benefits, application, chemical constituents, side effects and many more

Image
Hastikarna/Leea macrophylla Hastikarna/Leea contains approximately 36 species and is placed in its monogeneric family Leeaceae. Out of the 36 species, India has 11 species distributed in different states, as mentioned in the database of the Botanical Survey of India. Various studies of different species of this genus recorded varied pharmacological actions like antimicrobial, anti-oxidant, anticancer and nephroprotective effects. Root and leaf of Leea macrophylla contain vitamins like thiamine, riboflavin and ascorbic acid along with vitamin B12. Garuda purana (1500 BC– 300 BC), in a separate chapter, has described the rasayana properties of Hastikarnapalasha11. This shows the importance of the drug at that point of time. In Samhita period (2000 B.C.-1300A.D.), Sushruta samhita (1000 B.C- 2th A.D) has quoted Hastikarna in Sanshodhanashamaneeya adhyaya (Su. S. Sutra 39/9) under Kaphasanshaman dravya10; in Dravadravyavidhiradhyaya (Su. S. Sutra 45/115),; In Shwayathu chikitsadhyaya (A. H
Read more

Sandlewood - The Treasure of India - Health benefits, application, chemical constituents, side effects and many more

Image
Sandlewood - The Treasure of India One of the most revered gifts of ancient India to the world has been the Indian sandalwood, also known as  Chandana in Sanskrit . Long ago its value was recognized by the Chinese and Europeans, sandalwood was an  integral part of Indian culture, rituals and mythology . The heartwood is considered sacred and the paste made by grinding the heartwood of the tree is integral to Hindu rituals and ceremonies as well as an innate part of  meditation  and  prayer . It is one of the many gifts of ancient India to the world of medicine and goes much beyond being a  beautifying and fragrance-imparting  agent. This  plant  is  considered  sacred  and  its  importance  and  usage  are  also  mentioned  in   Vedas, Puranas,  Buddhism, Epics and Scriptures .  This plant has a great reference found in Indian mythology, scripture and folklore. It is found in literatures like  Arthashastra, Patanjali Mahabhasaya, Vinaya Pitaka, Milinda Pahna, Anguttara, Kautilya and Dh
Read more

Ginger(aale) - Health benefits, application, chemical constituents, side effects and many more

Image
  Ginger(aale) Ginger (Zingiber officinale Roscoe), which belongs to the Zingiberaceae family and the Zingiber genus, has been commonly consumed as a  spice  and in an  herbal medicine  for a long time. Ginger is a flowering plant whose  rhizome or root  is used as a spice. Consumption of the ginger rhizome is a typical traditional remedy to relieve common health problems, including pain, nausea, and vomiting.  It shows antioxidant, anti-inflammatory, antimicrobial, anticancer, neuroprotective, cardiovascular protective, respiratory protective, antiobesity, antidiabetic, antinausea, and antiemetic activities . In many of the application we can use dry ginger instead of wet ginger.                      Click here to explore more about Antioxidants and Free radicals It has different names in different languages such as  Marathi name (Aale, Adarak),  Hindi name (Adarakh, Aadi),  Kannada name (Hasi Shunti, Shunti),  Telugu name(Alla , Allamu),  Tamil name (Inji),  Pu ......................
Read more