5/27/2019 The Ayurveda Guide: Pitta Dosha – Healthy Ayurveda

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The Ayurveda Guide ~ Pitta Dosha 

Ayurveda recognizes that each human being is born with a unique balance and that this natural balance is responsible for physical,
mental, and emotional well-being. By recognizing and maintaining this unique balance, Ayurveda provides simple guidelines to help
each person create his or her own state of ideal health. For now, we will discuss the fiery nature of Pitta.

The first thing which comes to mind when thinking of pitta is the brilliant blaze of fire. The primary function of pitta is transformation
and controls digestion, metabolism, and energy production. The primary site of pitta dosha is located within the small intestine.

Pitta Dosha Disease Process …

The ancient writings of Ayurveda describe “Samprapti” as the disease process which, if understood properly, can actually detect and
address certain health conditions at each and every stage; i.e. addressing the root cause. According to this philosophy [i.e.
samprapti/pathogenesis], there are six stages for the disease process.

The Six Stages Of Disease:

1. Accumulation Of Doshas – Sanchaya
2. Aggravation/Provocation Of Doshas – Prakopa
3. Spread Of Doshas – Prasara

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4. Deposition/Localization Of Doshas – Sthana Samshraya

5. Manifestation Of Qualitative Changes – Vyakti
6. Differentiation & Destruction Of Tissue – Bheda

Stage One – Accumulation [Sanchaya] 

During the initial stage of pitta imbalance the ‘liquid & sour’ qualities begins to accumulate which may create conditions of
periumbilical discomfort/pain along with developing a yellowish tinge in the eyes. Excess liquid quality of pitta can impair the
digestive capacity [i.e. Agni] which can lead to acid indigestion/heartburn.

Qualities – Liquid & Sour

Generally, the ingestion of certain tastes such as sour, salty, and pungent can increase pitta dosha. If there is excessive liquid & sour
qualities of pitta then one may want to consider avoiding hydrophillic foods such as yogurt, salty foods, and even avoid fruits such as
apricots and grafefruit.

Stage Two – Aggravation [Prakopa]

As pitta dosha continues to become further imbalanced with liquid/sour and hot qualities pitta soon becomes aggravated primarily in
the small intestine with symptoms of indigestion along with the above-mentioned symptoms of periumbilical discomfort/pain, etc.

Qualities: Liquid – Sour – Hot

Food which is heating such as beef, chicken, goat, fish along with certain oils [i.e. sesame, olive, almond],
curds [yogurt], buttermilk, liquor/wine, sour/citric fruits [i.e. oranges], and certain spices [i.e. cayenne
pepper, chilies, mustard] … are all … “heating” … which can further aggravate pitta dosha.

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Therefore the goal for managing this excess hot quality is twofold:

1.] avoid excessive hot qualities [i.e. direct sunlight, spicy food, heated emotions]
2.] consider cooling elements [i.e. coconut oil, neem, sandalwood]

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Pitta’s Secondary Sites:

As pitta dosha increases and begins to become further aggravated in the small intestine [primary site], pitta also begins to increase in
the secondary sites which may begin creating certain signs and symptoms associated with pitta dosha.

Stage Three – Spread [Prasara]

As vata dosha continues to become further imbalanced the oily quality now allows pitta to spread from the gastrointestinal tract into
the general circulation. The liquid/sour, hot and oily qualities of pitta can affect blood tissue [rasa/rakta dhatu] which can create signs
and symptoms of fever, hives, rash, urticaria, and other skin conditions such as eczema … since skin is the by-product of blood [rasa
dhatu] according to Ayurveda.

Qualities: Liquid/Sour – Hot – Oily

Often pitta types have a shiny complexion and this is due to the oily quality of pitta. However, this oily quality can make pitta types
sensitive to oily foods which can aggravate conditions of the gallbladder. It’s interesting that bile, which is stored within the
gallbladder, is considered a common element of pitta. If the oily quality of pitta is increased it’s thought to be a contributing factor for
inflammatory gallbladder conditions [i.e. cholecystitis].

Therefore the goal for managing this excess oily quality is twofold:

1. Avoid fatty/oily foods [i.e. meat, fried food, sesame oil, peanut butter, cheese, yogurt]
2. Balance oil quality with dry quality and promote sweating

Individuals who have this excessive oily quality may want to consider the opposing dry quality. For example, individuals with
persistent acne may want to consider topically applying chickpea flour, brahmī or camphor.

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