Vata
The word Vata is defined by Acharya Sushrutha as ‘Va Gati Gandhanayo’ which means vata denotes Gati which is the movement and Gandha which is the initiation. As per Patanjali Yoga Sutra, it is included under 96 Jeevatma Tatwa.Vata dosha is the supreme in the body. It has vibhutwaad (pervades throughout the body), and aashukaritwaad (it circulates rapidly in all the macro and micro channels). It is swatantra which means it can independently cause diseases. Anyakopanat is the quality of vata dosha that aggravates the other doshas and is bahu rogatwat meaning causes the maximum number of diseases and hence they are 80 in number when caused independently. The other two doshas pitta & khapha can cause 40 and 20 diseases in number respectively.
According to the Charaka Samhitha Sutrasthana 12th Vaat sustains all the organs in the body by helping the cells and tissue nourish by vata dosha. It activates the functioning of all the structures in the human body. Vata is responsible for controlling all the mental activities.
It helps in the coordination of all the sense organs.
Vata dosha helps the sense organs carry out their respective functions. The compactness among the tissues is brought by vata dosha.
The organization and firmness of the whole body occur due to vata dosha. The speech of an individual is the function of vata dosha.
The vata dosha is responsible for the auditory and tactile organs with their sensory perceptions of hearing and tactile sensations respectively. The feeling of courage and joy is due to vata dosha. The digestive functioning can remain in an equilibrium state only when the vata dosha is functioning properly.
The fluid portion in the tissues is dried up by the vata dosha.
The waste products are excreted out with the help of vata dosha.
The vata dosha can circulate through the macro and micro channels of the body.
The embryogenesis and further cell division and multiplication that occurs to give a proper shape to the fetus in the womb is the function of vata dosha.
The life span or longevity of a person is due to the proper physiology of vata dosha.
Factors influencing Vata in Diet– The six tastes described in Ayurveda have their effects on specific dosha which either increase or decrease them. The tastes Katu (pungent), Tikta (bitter),and Kashaya (astringent) increase vata dosha and Madhura (sweet), Amla (sour), and Lavana (salt) decrease the vata dosha.
Gunas – the qualities of Vata
The qualities of vata as explained in Ayurveda by Acharya Vagbhata are ruksha (dry), laghu (light), sheeta (cool), khara (coarse), sukshma (subtle), chala (mobile). Some have added vishada guna (non-slimy), vishtambha, bahu, and shighra qualities are added by some other authors. Daruna is mentioned in place of chala guna by some experts of Ayurveda.
Pakwashaya (the lower alimentary canal) is the predominant region where vata is located. Besides this, Basti (urinary bladder), shroni (pelvic region), sakthini (lower limbs), pada (feet), guda (rectum and anal canal), asthi (bones), shrotra (ears), twacha (skin), and majja (bone marrow.)
Factors influencing vata dosha:
Season: The specific dosha undergoes different modes in different rutu (season). Vata dosha becomes slightly aggravated or accumulated during Greeshma rutu (summer season), aggravation at its peak occurs in Varsha rutu (rainy season) and it comes to normalcy during Sharad rutu (autumn season). Hence, the regimen followed is also depending on this phase of dosha. Now, during Varsha rutu as Vata dosha is aggravated the diet and lifestyle followed is to subside the condition. Food like hot, sweet, sour, salt, green gram, milk, and milk products, easily digestible foods, etc., avoiding daytime sleep and staying awake at night, massages like body massage, head massage, sudation therapy, and enema therapy are advisable.
Period of the day: During the last part of the afternoon and night, there is increased vata dosha and hence keeping awake late at night can disturb the physiology of vata dosha.
Digestion process: Vata gets vitiated at the end of the digestion process.
Habitat: Vata dosha is aggravated in the person living in Jangala pradesha (arid region).
Age: The old age period is with the aggravated vata dosha.
Pitta
Agni is the predominant Mahabhuta in pitta dosha. The satva and rajas are the qualities related to the pitta dosha.
Gunas – the qualities of Pitta Sasneha (slightly unctuous), drava (liquid), ushna (hot), sara (free flowing), teekshna (deeply penetrating), laghu (light), etc. are the qualities explained in Ayurveda.
Functions of pitta dosha
Pachana (digestion), Dahana (burning sensation), Parinamana (conversion), Paravritti (transformation), Tapana (heat production), Ranjana (imparts complexion to the skin), Prabhakara (provides luster of the skin), Prakashana (illumination), Matratvam ushma (regulates the body temperature), Darshana (vision), Medha (intellect), Kshudha (appetite), Trishna (thirst), Shourya (courage), Krodha (anger), etc.
Effect of Rasas(taste)
Amla (sour), Katu (pungent), Tikta (bitter) tastes are responsible for keeping pitta dosha normal. Amla rasa is the state of improper-formed pitta dosha and Katu rasa is the one of properly formed pitta dosha.
Sites of pitta dosha
Adho Amashaya (the region between the stomach and the large intestine) is the primary site of pitta dosha as explained in the classical texts of Ayurveda. The other sites are the sweda (sweat glands and sweat), rasa (plasma), rudhira (blood), lasika (lymphatic tissue), drik (eyes), twacha (skin), nabhi (umbilical region), etc
Factors influencing pitta dosha:
Season: Pitta dosha undergoes accumulation in the body during varsha rutu (rainy season nid june – August ), gets vitiated in sharad rutu (autumn season,mid September – October), and subsides in hemant( November December )rutu (pre-winter season).
Period of the day: Pitta dosha is aggravated in the middle of the day and mid of the night.
Digestion process: Pitta dosha gets vitiated during the digestion process.
Age: In middle age, there is the aggravation of pitta dosha.
Kapha
Kapha provides bala (strength) and regulates the growth of the body. Jala(Water )and Prithvi(Earth) Mahabhuta are the bhautika compositions of Kapha dosha. Satva and tama qualities are associated with Kapha dosha.
Factors influencing Kapha in Diet
This can be logically distinguished according to different types of the food tastes in day to day life.
The three rasas – Madhura (sweet), Amla (sour), and Lavana (salt) increase kapha. To understand more we can say Sweets,Sour & salty food products increase Kapha.
Katu (pungent), Tikta (bitter), and Kashaya (astringent) are the tastes that decrease kapha dosha in the body.
Gunas – the qualities of Kapha
Guru (heaviness)
Sheeta (cold)
Snigdha (unctuous)
Pichchila (slimy)
Mrudu (soft)
Sthira (stable)
Sandra (compact)
Manda (sluggish), etc.
Factors influencing Kapha dosha:
Season: During the winter season, Shishir rutu(Winters,January – February ), there is accumulation of kapha dosha, in spring or Vasant rutu ( mid march- april)there is vitiation of kapha dosha and if proper diet and lifestyle are followed it is in the normal state or subsides in Greeshma rutu (summer season).
Period of the day: Kapha dosha is at its peak in the early part of the mid-day and in the evening.
Digestion process: In the initial phase of digestion and immediately after the food is consumed there is an increase in kapha dosha.
Habitat: People and other living creatures living in the Anup desh (marshy land) area are predominant in kapha dosha.
Age: Kapha dosha is dominant in the childhood period.