Amlapitta is a similar disorder to what is commonly known as heartburn. Symptoms of amlapitta include indigestion, sour burping, regurgitation, a burning sensation in the throat and chest and tastelessness—sound familiar?
The symptoms are caused by the backflow of stomach acids and bile moving into the esophagus. This occurs due to a weak or damaged lower esophageal sphincter, an important valve for digestion. The angle at which the esophagus enters the stomach creates this valve. It prevents stomach acid, bile, and enzymes from moving backward into the esophagus—when it functions correctly.
When amlapitta becomes chronic, there is continual inflammation which causes damage to the esophageal tissue. The constant irritation of the esophageal lining causes bleeding, narrowing and difficulty swallowing.
But like other concepts in Ayurveda, there is more to chronic problems than the physical. There is a direct link between the gut and the brain—specifically emotions. There is a relationship between how we feel and how our stomach feels. Disorders like heartburn are affected by stress and there is a psycho-somatic connection between brain and gut. If the person’s stress can be managed, so can the symptoms of amlapitta.
Continue reading for causes of amlapitta, the different types and proper Kottakkal products and treatments for relieving amlapitta.
Causes of Amlapitta
- Viruddha ahara – incompatible foods
- Dushta ahara – contaminated foods
- Amla – sour foods
- Vidahi – foods which cause a burning sensation
- Pitta prakopaka paana anna – foods which aggravate pitta
- Svahetu upachitam pittam – consuming high pitta foods during the pitta season
Signs and Symptoms
- Avipaka – indigestion
- Klama – fatigue
- Utklesha – excess saliva
- Tikta udgara – bitter belching
- Amla udgara – sour belching
- Gaurava – heaviness of the body
- Hrit daha – burning sensation in the chest
- Kanta daha – burning sensation in the throat
- Aruchi – tastelessness
Two Types of Amlapitta
- Urdhwagami amlapitta – amlapitta moving upward (more common)
- Adhogami amlapitta – amlapitta moving downward
Signs And Symptoms For Urdhwagami Amlapitta
- Vantam – vomiting different colors
- Amlam – tasting sour
- Atipichhilam – very sticky
- Achham – clear appearance
- Shleshmanuyatam – mixed with phlegm
- Tikta-amla vamanam – vomiting or belching sour and bitter-tasting undigested food
- Kanta daha – burning sensation in the throat
- Hrit daha – burning sensation in the chest / heart area (heart-burn)
- Kukshi daha – burning sensation in the belly
- Shiro ruja – headache
Herbal formulas based on prakriti and vikriti are administered as a follow up. After the disease is controlled with an Ayurvedic protocol (discussed farther along in this article), rasayanas are administered to eliminate the residual disease and to provide a long-term immunity towards the disease.
Kottakkal Products for Amlapitta
Acidact Tablet, Avipathi Churnam, Hinguvachadi Churnam, Indukantam Kwatham, Hingwadi Gulika, Indukanta Ghritam, Varanadi Ghritam, Parushakadi Leham, Sukumara Leham, Vilwadi Leham, Sankha Bhasmam Capsules.
Ayurvedic products are recommended based on each person’s prakriti (physical constitution) and vikriti (quality and quantity of morbidity). The details of ingredients are available on the website of Arya Vaidya Sala Kottakkal under therapeutic index.
A few products are helpful for most conditions of Amlapitta. Acidact Tablets are a unique herbal combination which helps to regulate acid secretions, reduce abdominal discomfort and colic. They improve digestion and relieve acid peptic ulcers by its analgesic and anti inflammatory properties. Avipathi Churnam helps reduce sour belching and taste, burning sensation, and heartburn. Indukantam Kwatham are effective for burning sensations, vomiting, bloating and indigestion. Doctors from Arya Vaidya Sala also suggest Parushakadi Leham, which is useful for controlling acidity and acid peptic disorders.
Ayurvedic Protocol for Amlapitta
The morbid pitta (amlapitta or sour pitta) must be removed from the gut and be protected from getting damaged. Panchakarma procedures are administered to expel the morbid pitta dosa, in order of vamana (therapeutic emesis), virechana (therapeutic purgation) and then vasti (therapeutic enema).
- Patola (Trichosanthes dioica – pointed gourd)
- Nimba (Azadirachta indica - neem)
- Madanaphala (Randia dumetorum),
- Kshaudra (honey)
- Sindhu (Saindhava lavana – rock salt)
- Triphala (Terminalia chebula, Terminalia bellirica and Emblica officinalis)
- Trivrit (Operculina turpethum)
- After vamana and virechana, anuvasana vasti is recommended. It is an enema with medicated oils and ghee.
Therapeutic enemas with herbal decoctions are given in chronic cases.
- Laja saktu – parched rice/fried paddy should be mixed with sugar and honey. Ghee processed with jaggery, milk and Pippali (long pepper) should be administered.
- Yavadi Kwatha – decoction prepared with yava (barley), pippali (long pepper) and Patolapatra (leaves of pointed gourd) should be given mixed with honey. It destroys amlapitta, aruchi (tastelessness) and vamana (vomiting).
- Nistusha Yavadi Kwatha – a decoction is prepared using Nistusha Yava (de-husked barley), Vasa (Adhatoda vasica) and Amalaki (Emblica officinalis), powder of Twak (cinnamon), Ela (cardamom) and Patra (Cinnamomum tamala) are added to the decoction. After drinking Kwatha, food should be taken with soup of green grams.
- Guduchyadi Kwatha – a decoction is prepared with Guduchi (Tinospora cordifolia), Chitraka(root of Plumbago zeylanica), Nimba twak (bark of Azadirachta indica) and Patola patra (leaves of Trichosanthes dioica – pointed gourd) mixed with honey.
- Patoladi Kwatha – a decoction of Patola patra (Trichosanthes dioica – pointed gourd), Haritaki (Terminalia chebula), Bibhitaki (Terminalia bellirica), Amalaki (Emblica officinalis) and Nimba Twak (bark of Azadirachta indica – neem) is taken with honey.
- Kantakaryadi Kwatha – a decoction of Kantakari (Solanum xanthocarpum), Guduchi (Tinospora cordifolia), Vasa (Adhatoda vasica) is taken mixed with honey.
- Gudadi modaka – equal quantities of powdered Guda (jaggery), Pippali (Piper longum) and Haritaki (Terminalia chebula) are mixed and rolled into large size tablets.
- Madhu Pippalyadi Yoga – pippali churna (powdered long pepper) is taken with honey.
- Yashtimadhu Ksheerapakam – milk is processed with Yashtimadhu (Glycyrrhiza glabra).
- Lashuna Ksheerapakam – milk is processed with garlic.
Pathya – Foods That Are Beneficial
- Yava – barley
- Godhuma – wheat
- Ksheera - milk
- Mudga – green gram
- Purana rakta shali – old red rice
- Taptasheeta jala – boiled, and cooled water
- Sharkara – jaggery
- Madhu – honey
- Karavellakam – bitter gourd
- Rambha pushpam – flower of plantain
- Vriddha kushmanda – old ash gourd
- Patola – pointed gourd
- Dadima – pomegranate
- Kapha-pitta hara anna – food and drink that alleviates kapha and pitta
Apathya - Foods That Are Not Beneficial
- Tila – sesame
- Masha – black gram
- Kulattha – horse gram
- Avidugdham – goat milk
- Dhanyamlam – fermented liquids
- Guru annam – heavy foods to digest
- Lavana ahara – salty foods
- Amla Ahara – sour foods
- Katu ahara – spicy foods (pungent)
- Dadhi – curds (yogurt)
- Madhya – alcohol
For more information about AGNI: THE AYURVEDIC CONCEPT, purchase this book by Ayurvedic experts from Kottakkal Arya Vaidya Sala, available on our online store.
Original source: Dr JV Hebbar, EasyAyurveda.com
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