Doshas in Ayurveda, its balance ,imbalance and Management

  

The word ‘dosas’ is derived from the sanksrit root “ Dhush Vaikruthye” ,meaning that which is susceptible to vitiation. Description about Dosas are qualitative and functional and hence can not be quantitativelydetermined.  They are three in number ,namely Vata,Pitta ,and Kapha. The state of equilibrium of these dosas results in good health and disequilibrium will lead to diseases.  

 

A person‘s dosas are understood by the fundamental qualities they poses. Qualities of Vata dosa Dryness, Lightness, Cool, Rough, Subtle , and Mobility.  Qualities of Pitta dosas are Unctuous, Sharp, Hot , Foetid, Flowing , and Liquidity . Kapha dosa constitutes the qualities like Heaviness, Slowness, Fineness, Stickiness, and Stability.  When these qualities are seen in our body with respect to the physical as well as physiological levels, we assume the dosas and its disbalances . 

 

There are certain signs that are visible in general when a person has got some disbalance of their dosas. Increase of Vata will cause Emaciation, black discolouration, desire for heat , tremor, abdominal distention, constipation, lack of sleep ,sensory disturbances,  incoherent talks, giddiness , and sadness . Increase of Pitta will lead to discolouration of stool, urine ,eyes and skin . It also causes excessive hunger, thirst ,burning sensation, and insomnia . Increased Kapha causes dyspepsia, hyper salivation, heaviness, laziness , pallor, coldness, laxity of organs, dyspnoea , cough, excessive sleep.  Dosas will also decrease than normal and shows another set of complaints.  Vata in its decreased state causes weakness of motor functions of the body. It makes the speech feeble , decrease the body movements, loss of consciousness,  and also leads to the increase of kapha. Decrease of Pitta causes weakness of digestion ,cold feeling , and loss of body complexion. Decrease of kapha produces Giddiness, empty feeling in the joints and palpitation. Understanding these changes in different bodily systems will give the clue about dosas that worked under the pathogenesis.  The diseases will be always have the disbalance of more than one dosas in more than one systems . So, the treatment should be in a way that one approach should never be self contradictory to each other in terms of dosas.  

 

 

 

General line of Treatment. 

 

For Vata dosha disbalance ,the following treatments are mentioned in Ashtangahrydhaya un general . 

 

1.External Snehana (Abhyanga): Anointing the body with warm, Vata-pacifying oils like sesame oil.

· Internal Snehana (Snehapana): Drinking medicated fats, especially ghee (ghrita), which is considered the best substance for pacifying Vata due to its penetrating and unctuous qualities.

 

 

 

2. Swedana (Fomentation/Sudation /Steam Therapy)

 

This is used after oleation to counter the cold quality of Vata. Heat is applied to the body to loosen toxins and soothe Vata-related pain and stiffness.

 

· It involves various methods of applying steam or heat, such as steam boxes, poultices, or sitting in a warm room.

 

3. Vasti (Medicated Enema)

 

This is stated as the most important therapy for Vatadisorders. The colon is considered the main seat of Vata, and Basti directly targets it.

 

· Anuvasana Basti (Oil Enema): An enema with medicated oils. This is highly nourishing and is the primary pacifying therapy for Vata.

· Niruha/Asthapana Basti (Decoction Enema): An enema with herbal decoctions. This cleanses the colon of excess Vata while also providing nourishment.

 

. Dietary Guidelines.

The diet should embody the opposite qualities of Vata.

· Taste Preference: Sweet ,Sour,and Salty tastes pacify Vata.

· Food Qualities: Warm, moist, well-cooked, and unctuous foods.

· Examples: Warm milk, cream, butter, ghee, nuts, seeds, whole grains like rice and wheat, root vegetables, and sweet ripe fruits.

 

 

Main Treatment Modalities for Pitta Imbalance

 

1..Virechana (Therapeutic Purgation)

This is considered the primary and most important treatment (Shodhana) for Pitta.

As Pitta primarily resides in the small intestine, its main seat, Virechana uses mild purgatives to gently flush out excess Pitta and toxins (ama) directly from the gastrointestinal tract, clearing the channels of its heat and acidity.

· Herbs Used: Avipattikar churna, Triphala, Nishottar, Trivrit leha. Etc.

 

2. Snehana (Oleation) & Swedana (Fomemtation/Steam therapy ) - with Caution

 

· “Snehana”: While oleation is primary for Vata, for Pitta it is done with cooling oils like coconut oil or olive oil, and only in minimal amounts as a preparatory step for Virechana. Internal oleation with ghee is highly valued because ghee is cooling and acts as a vehicle to carry Pitta-pacifying herbs deep into the tissues.

· Swedana: Sweating therapy is generally avoided or used minimally for pure Pitta conditions because heat aggravates Pitta. If used, it is a very mild, short sweat to open the channels before Virechana.

 

3. Tikta Ksheera Basti (Medicated Enema with Bitter Herbs)

While Basti is the main treatment for Vata, certain types are used for Pitta. Enemas prepared with decoctions of bitter herbs (like neem, patola) and milk (ksheera) have a strong cooling and pacifying effect on the system, especially when Pitta is located in the lower GI tract.

 

4. Dietary Recommendations

This is a critical pillar of Pitta management.

Taste Preference: Sweet, Bitter, and Astringent, tastes pacify Pitta.

· Tastes to Avoid: Sour,Salty, and Pungent tastes, as they are heating.

· Food Qualities: Cool or warm (not hot), dry or moderately oily, and heavy.

· Favorable Foods: Sweet fruits (grapes, melons, mangoes, sweet ripe oranges), vegetables (cucumber, zucchini, broccoli, leafy greens), whole grains (barley, rice, oats), dairy (unsalted butter, ghee, milk), and legumes (mung beans).

· Foods to Avoid: Hot spices, fermented foods, vinegar, alcohol, fried foods, excessive salt, and sour foods like yogurt and citrus fruits.

 

 

Main Treatment Modalities for Kapha Imbalance are , 

 

1. Vamana (Therapeutic Emesis)

This is considered the primary and most important purification treatment for Kapha.

 

In principle,  Kapha primarily resides in the stomach and lungs. Vamana uses emetic herbs to directly and forcefully expel excess Kapha and toxins (ama) from the upper gastrointestinal tract and respiratory system. It clears congestion and heaviness from the core.

· Herbs Used: Madanaphala (Randia dumetorum), Yashtimadhu (Licorice), and salt with honey water etc.

 

2. Nasya (Nasal Administration of Medication)

 

· This is a key treatment for Kapha disorders in the head, such as sinus congestion, headaches, and lethargy. For Kapha, stimulating and drying nasal therapies are used, often with powders (pradhamana nasya) or sharp medicated oils.

· Herbs Used: Vacha (Calamus), Pippali (Long Pepper), Maricha (Black Pepper) etc 

 

3. Rookshana (/Udwarthanam Drying Therapy)

 

This is a general principle applied throughout Kaphatreatment. It involves therapies that absorb moisture and reduce oiliness.

 

· Dry Massage (Udvartana): Massaging the body with dry herbal powders (e.g., chickpea flour, triphalapowder) instead of oil. This is excellent for countering Kapha's oiliness and heaviness, and it helps manage weight.

· Physical Activity: Exercise is a form of rookshana as it creates internal heat and dries moisture (sweat).

 

4. Swedana (Fomentation/Sudation Therapy)

 

· Unlike for Pitta, Swedana is highly recommended for Kapha to counter its cold quality. Strong, penetrating heat helps to liquefy and mobilise stagnant Kapha, making it easier to eliminate.

· Types: General steam (bashpa sweda) or intense sweating therapies are used.

 

5. Dietary Recommendations.

 

This is a critical pillar of Kapha management.

 

· Taste Preference: Pungent, Bitter ,and Astringent tastes pacify Kapha.

· Tastes to Avoid: Sweet, Sour ,and Salty tastes, as they are heavy, moist, and increase Kapha.

· Food Qualities: Light, dry, and hot.

· Favourable Foods: Light grains (barley, corn, millet), legumes, most vegetables (especially leafy greens, broccoli, cauliflower), pungent spices (ginger, black pepper, chili, turmeric), honey (the only recommended sweetener), and light fruits like apples and pears.

· Foods to Avoid: Heavy or moist foods like dairy (especially cheese and yogurt), wheat, sweet fruits (like bananas and dates), fatty or fried foods, and excessive meat.

 

 

These are just a general introduction to the treatment protocols of Ayurveda.  Most of the diseases have disbalances of all the three doshas in various systems in the body.  So, its important to consider all the aspects, otherwise the treatment will be counter productive.  Systematic balancing can be achieved only by following a personalised treatment plan from a qualified ayurvedic physician.