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Next topic for discussion: Amla rasa (sour taste ) - it's uses in the management of health # According
to Ayurveda
Vd.Piyush
Dodiwadiya: Amla ras- Contains vit C. Its a good wound healer. In
gujrat its myth that during taking of any medicine one should not take amlaras
because of reaction But not always, other than skin disease and in case of
wound I purposely advise please take amla ras with medicine, take butter milk
lemon water etc.
Ayulink: Can u elaborate
guna- karma of amla rasa ?
Dr Anshul Bahl: Guna – Hot ,
Light and unctuous. Karma– Clearance of
oral cavity, tingling sensation of teeth & blinking of eyes.
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Dr. Piyush
Dodiwadiya: One more thing I want to add that in amla ras media the
absorption of iron will increase, so in our iron preparations there will be
BHAVNA of any amlaras dravyas.
Ayulink: Does amla rasa
has any role for immunity or longevity?
Gary Yuen: Sour seems to be
a component of some of the better foods such as amla pomegranate and mango
though unsure.Frequent use of sour such as tamarind in the south, would that be
considered excess amlarasa? Has anyone noticed symptoms among some that use
sour often?
Gary Yuen: Caraka Vi 8.140
lists amlarasa herbs. In what cases are one preferred over another?
Dr. Satish Panda: Most commercial
“ amala ki juice” format uses preservatives like Sodium Benzoate . If you
google Sodium Benzoate with Vitamin C creates “Benzene” which is a carcinogen. I
would suggest go for fresh fruit in the season or go to pure powder when Amla
not in season.
Gary Yuen: Amalaki has
other tastes so i think it might not have much therapeutic value as amlarasa.
Ayulink: Is it true that
Charaka has mentioned all taste in a specific sequence? like Sweet, sour, salt,
punget, bitter and astringent?
Does it mean any
specific thing? One scholar interprets this as the sequence of the food / taste
to eat. He meant that we should eat first sweet taste, then sour, then salt and
astringent in last (like kattha, bittle-nut
or lime in bettle leaves). Is it
so?
Dr. V B.
Maheshwari: In our texts the sequence matters a lot. Not only
Aarachya Charak but everyone follow the same sequence, bcoz if anyone follow
this then his uttarottar dhatu will be at its finest form. But if we are
talking abut diseased person then this sequence will change according to
his/her dosha utklesh. That's why in olden days, people used to take paan,
supari in last.
Vd. Sachin
Kadlag: yes, there is not only this reason. there is another also यथापूर्वंबलावहम् ।।Madhur rasa is most capable of providing बल while astringent is least capable
for providing बल. For intake of food
sequence is in beginning Sweet , in middle sour and salt , in later half spicy , bitter
and astringent. amla rasa dravya are commonly pittakar exception is dadima (
pomegranate) and aamalaki. in my opinion all exceptional dravyas are best working medicines in their groups like
amruta , patola in tikta rasa, like pippali , vishwa i katu rasa, like saindhav in lawana rasa , like
haritaki in kashaya rasa.
Vd.
Gurumahantesh: And based on guru laghu guna also
Dr. Vasupradha R: Yes , indeed. In
a feast or any ordinary meal That's y fruits are served first Then payasam /
any sweet Madhuram Then all vegetables Then Sambhar Amlam Then Rasam Lavanam n lil Amlam, Some salads with bitter
items Thiktham Then buttermilk/curd rice
with on without pickles. katu n Kashayam Ending with Tambula sevanam
Ayulink: Another group
of scholars believe that this particularly sequence is indicating the amount of
food . Means sweet in large portion then little less sour, less salt and so on.
Kashay - bitter should be nominal or very less. And on deep thinking this is
also seems ok. If bitter and astringent taken in high dose, it will denourish
body and vata will be increased,. Sweet is nourishing and needed for all dhatu
development. : In this context sour taste comes second in food sequence. Means
we can't or we shouldn't take sour food or diet on empty stomach. When we plan
our food or diet, it should come second course of meal. And it should not be
main meal or large meal. It should be always lesser then sweet. That means only
eating sour fruits or tomato soup or drinking lemon juice are not considered
good. Is it so?
Dr. Madhuri Patil
Chaudhari: Paarthiv Jaliya Agney Vayviy and Akashiya in that order
predominant mahabhutas producing Madhur Amla Lavan Katu Tikta Kashay. 2
successive Mahabhutas each in every Ras.
Doshavastha swabhavik, Kaph pitta vaat, madhur a l k t k, Digestive process too
like wise. Kapha 1st vaat last..so may be
for maximising synergistic effect..this order is mentioned.
Dr. Jyoti Ashok: Adhik amla is one
of the nidhan for prameha, vatarakta etc which is v. common now a days. For
daily consumption of amla dadima & amalaki is advised.(not tamarind, nimbu
or tomato).
Gary Yuen: Great
observation. Indeed it seems dadima is better for daily use than tamarind or amchur.
Tomato, along with capsicum and chili, I think became frequently used since red
foods containing lycopene seem to be the best skin protectant against sun
damage.
Dr. Renu Agarwal: Excessive use of
amla ras leads to greying of hair
Dr. Vasupradha R: Amla rasam is
hrudyam
Dr Mahjabeen: Amla used in
Digestive disorders: Dyspepsia, gastritis, hyperacidity, constipation, colitis, diarrhea dysentery, loss of
appetite, nausea, vomiting and gastric ulcer. Gastroprotective activity Mehrotra
et al.reported a novel property of ethanolic extract of Emblica officinalis
(amla) fruit pulp in inhibiting the
growth of Helicobacter pylori in-vitro, and recommended it
suitable for a
therapeutic use against H. pylori infection and gastric ulcer. Hypolipidemic
effect Gopa , Bhatt and Hemavathi evaluated the efficacy of Amla in patients
with type II hyperlipidemia and compare its hypolipidemic effects with those of
simvastatin. Amla produced significant hypolipidemic effect along with a
reduction in blood pressure.
Croatia Branko
Markovic: Use of Vrikshamla in cooking is also very good option as it is even having
some heat resistant qualities. Amalaki and Dadima don’t..
Dr. Amrish A
Shah: Gastroparosis Good Result
Dr. Siva Kumar: Bt we use cincha
in vastis even
Ayulink: chincha =
tamarind, is good for Vaitarani basti which is useful in Rheumatism
Shail H. Bhavsar: Dadima is amla
and it is grahi
Dr. Pritam Veer: Amla ras mainly
hrudya dipan . Pitta vardhak . Dadim is
good for health . Which does not increase pitta. Madifal Rasayan is the
medicines which contains amla ras
dravyas. Which I give for dipan and paachan. Got very good results of madifal.Also
I usually tell my pt to prepare Dadimavleh in season.
Ayulink: In ancient
literature there is no ref of sugar what we eat now a day. It was rock sugar
mentioned everywhere. Jaggery is also advised in many formulas. Rock sugar or
any sweet what we should consume must be having coolant property, Shit Guna.
The sugar or any sweetener what we are using these days are acidic in pH, hence
can't be shit or coolant. So even sweet is acidc, pitta increasing these days.
Dr. Vasupradha R:
just need a clarification U mean शीत gunam Sir ?
Ayulink: Yes. Rock sugar
or mishri must have shit Guna according to classical text books.
Croatia Branko
Markovic: How good is to simply add lemon or lime to food?
Gary Yuen: I don't think it
should be that bad. Excess of amlarasa I think would only occur in excess
consumption of fruit alone. In food, one normally wouldn't add enough to matter
otherwise it would taste too sour.Though amchur pomegranate or tamarind are
also sweet so it cools be better.
Dr Mahjabeen: We use amla ras
means juice for making hairs black long shiny.like olden days saying Amla makes
black if it fall on stone stone will also become black. I make oil out of the
juice by boiling with other ingredients of triphala +bhringraj
juice in coconut oil
Gary Yuen: Amlarasa is
supposed to help with weight loss, reducing kapha and ama. Any experiences?
Maybe eating less sweet fruits and more lemon grapefruit pomegranate and
tamarind along with eating less works.
Dr. Vikas Sharma: Amla ras along with chandan powder use as sunblock lotion.
Mona
Patel Naturopath: Functions of Amla rasa or
sour taste: Amla rasa stimulates agni and is good for heart. It increases digestive
actions and kindles appetite. The potency of this rasa is hot, hence increases
body heat. Vata dosha gets normalized and traverses its normal path when amla
rasa is consumed in required quantities. But its effect on other doshas is
different. When this rasa is consumed in normal quantity it increases pitta ,
kapha andRakta (blood).
What happens when
sour tasting foods are consumed in excess?
When sour foods
or foods with amla rasa are consumed in excess, it vitiates pitta, kapha and
rakta (blood).It drains the strength from tissues and causes
giddiness.Giddiness can cause temporary loss of vision.Increased consumption of
amla rasa can cause itching on skin and scalp.It causes outbreaks ofherpes. Swelling,
small boils may appear on skinb surfaces. Increased thirst and body
temperature are other symptoms which appear when sour foods are consumed in
excess.
Dhruv Jani: Amla rasa do Prakopa of Pitta and Kapha Dosha and Shamana of Vata Dosha as It has Prithvi and Agni Mahabhuta dominance.
Saparsha: Generally Amla rasa aggravate Pitta, except Dadima – Pomegranate – Punica granatum and Amalaka (Indian gooseberry).
Dhruv Jani: Amla Rasa is Hridya. That is the reason most of the drugs of Hrdya Dashemani of Charak Samhita are Amla Rasa dominance. I think it is true because in ancient time first of all take sweet ( Madhura Rasa)so that Dhatu pushti occurs. At the end of meal concept of Tambul sevan is given which has Kashay Ras dominance which cause Mukha Shuddhi
………………………..
Compiled by - Dr. Dhruti Kagrana
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