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Ama-Ayurvedic Medicine And Energy |
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Ama-Ayurvedic Medicine and Energy |
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In my last article, I talked about a concept in Ayurveda called ojas, representative of the body’s “vital” energy, specifically relating to that aspect which provides for strength of body and physical endurance, as well as mental fortitude and generosity of spirit. In Ayurvedic medicine, ojas most closely corresponds to kapha dosha, one of the three humors recognized by Ayurveda, each of which is responsible for a particular subset of physiological balance called ‘homeostasis’.
Both kapha and ojas share similar qualities: both have heavy, moistening and stabilizing properties, and in essence are simply octaves of each other, one representing balance (ojas) and the other some metabolic disturbance (kapha). There is an importance difference however: kapha is generally associated with a cooling influence, an effect of decreased heat and physiological stasis in the body, causing the general congestion indicated by the translation of the term ‘kapha’, which literally means ‘phlegm’. In contrast, ojas contains within it not only the subtle refinement of the tissues, or dhatus, but also the subtle refinement of agni itself, the digestive fire, and thus has a mildly warming, gently stimulating effect, leading to the proper growth, development and nourishment of the body.
Last time, we also introduced a concept called ama, which forms as the result of a weak agni, allowing for the improper digestion of food. Like kapha and also ojas, ama is similarly heavy, wet and solid in nature, and has a self-structuring activity that in advanced conditions begins to form a second body, within the body. Cancer is an excellent example of ama, which when allowed to develop over years, begins to derange the activities of certain tissues, particularly those that are weak or already damaged, modifying the DNA and essentially taking over the machinery of the body to serve its own agenda.
Interestingly enough, a virus also functions in this way, taking over the machinery of the body to produce copies of itself. Although viruses aren’t exactly classified as ama, they certainly thrive when ama is present, and can function in cooperation with ama to usurp the body’s metabolic machinery. This is why, just prior to the seasons when many viruses tend to become active, for example during the cold and flu season of fall and spring time, an Ayurvedic cleansing program is undertaken to remove ama from the body, decreasing the likelihood viral infections.
Hopefully now the relationship between ojas, kapha and ama is becoming clearer. Each shares essentially the same qualities, but their activities in the body are markedly different. Even now as you read this, there is some proportion of ojas, kapha and ama in your body. In an ideal state, only ojas should be present, and any kapha or ‘phlegmatic’ quality is simply present to attend to its normal function, to lubricate and stabilize the tissues, such as maintaining the normal moisture of the lips, skin and mucus membranes.
In optimal health, wastes naturally form as the result of normal metabolism but never have a chance to stagnate, and are efficiently eliminated from the body. When for some reason the efficiency of elimination is compromised however, kapha begins to form. When kapha accumulates you might notice that you feel heavy or lethargic, maybe your nose has begun to run or you are congested, and your appetite and digestion begin to weaken. If kapha is not eliminated at this point, it accumulates further weakening agni, the fire of digestion. This weakening of agni then results in the formation of ama, ‘undigested food’ which then enters into circulation, aggravating the other doshas and stealing ojas away from the body.
So how do we stop ama from forming? Last time we talked about an Ayurvedic preparation called “Triphala”, comprised of three fruits called Amalaki, Bibhitaki and Haritaki. Triphala is considered one of Ayurveda’s “best bet” formulas, because it acts to balance all three doshas. In some circumstances however, simply using Triphala might not be enough. For one thing, Triphala tends to have an overall ‘cooling’ activity, and while it helps to enhance elimination as well as strengthen the body, it may not be sufficient when taken by itself to enhance agni and thus prevent ama from forming in the first place. In this regard we might need to implement a regimen to specifically enhance agni, which like a properly burning fire in a wood stove, won’t lead to the build-up of creosote and ashes in the chimney, gradually decreasing the efficiency of the stove.
The are a number of methods to enhance agni, and first off is limiting or completely eliminating the consumption of heavy, sticky, and wet foods, such as milk and most milk products, flour products such as bread and pastries, fried foods, and most greasy or heavy meats. In addition, we should either limit or avoid entirely cooling foods such as salads, raw vegetables, fruits and cool drinks, which at best are good for curbing an excess agni (as pitta dosha).
Lastly, we should try to limit portion size, only filling the stomach half-full of food, eating just to the point of satiation. Thus to rid the body of ama and enhance agni the diet should be light, warming and little. One notable example of this is “kicharee”, a mildly spiced and rather bland porridge prepared from well-cooked mung beans and rice. There are many variations on kicharee, which for many Indians forms an essential component of their daily diet (If you would like a recipe for kicharee send a request to todd@toddcaldecott.com).
Besides diet, Ayurvedic practitioners often use a class of medicinal plants called “deepana-pachana”, meaning that they “enkindle” the digestive fire (“deepana”), and like a self-cleaning oven, “cook” and “consume” ama (“pachana”). Probably the most famous of the deepana-pachana remedies in Ayurveda is Trikatu, another three herb combination, this time comprised of three pungent (“katu”) herbs: dry Ginger root (Shunthi), Black Pepper (Maricha), and a relative of the latter called Long Pepper (Pippali). Trikatu is the classical formula for ama, and is often used with Triphala, or combined with Triphala in more complex formulations.
Trikatu is a warming and spicy remedy that enhances digestion, reduces kapha, eliminates ama and promotes good circulation. It is particularly helpful in cold and flu season, to keep agni strong, and especially during the holidays when we tend to eat more heavy food. Besides Trikatu there are many more pungent herbs besides that have similar activities, including Cardamom and Peppermint, which are a little more cooling in effect. Such herbs may be a little better tolerated in people of Northern European descent, who may tend to run a little hotter than their Indian friends.
To read Part 1: Ojas and Energy, click here.
Todd Caldecott is a Medical Herbalist and practitioner of Ayurvedic medicine, in private practice in Vancouver BC. He is the former director of Wild Rose College and author of the acclaimed textbook “Ayurveda: The Divine Science of Life”. Todd is currently involved in several projects, including a documentary film that will highlight the issue of deforestation and medicinal plant conservation in Nepal. For more information please visit www.toddcaldecott.com.
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Author/References
Todd Caldecott |
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