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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