E-ISSN:2456-3110

Review Article

Holistic Healing

Journal of Ayurveda and Integrated Medical Sciences

2025 Volume 10 Number 9 September
Publisherwww.maharshicharaka.in

A Review on Pathya-Apathya in Amlapitta: Key to Holistic Healing

Jayan A1*, Yadav JS2, John S3
DOI:10.21760/jaims.10.9.11

1* Amrutha Jayan, Post Graduate Scholar, PG Department of Swasthavritta and Yoga, Chaudhary Brahm Prakash Ayurveda Charak Sansthan, New Delhi, India.

2 Jai Singh Yadav, Assistant Professor, PG Department of Swasthavritta and Yoga, Chaudhary Brahm Prakash Ayurveda Charak Sansthan, New Delhi, India.

3 Sneha John, Post Graduate Scholar, PG Department of Swasthavritta and Yoga, Chaudhary Brahm Prakash Ayurveda Charak Sansthan, New Delhi, India.

Amlapitta (Hyperacidity or Acid dyspepsia), a prevalent gastrointestinal condition described in Ayurvedic literature, presents with symptoms such as acid regurgitation, nausea, burning sensation, and indigestion, closely resembling hyperacidity in modern medicine. Its pathogenesis primarily involves the vitiation of Pitta Dosha and impaired Agni, often triggered by improper dietary and lifestyle practices. The Ayurvedic principle of Pathya-Apathya - wholesome and unwholesome food and behaviour - forms a cornerstone in the prevention and management of Amlapitta. This review explores the classical and contemporary understanding of dietary and lifestyle recommendations in Amlapitta, emphasizing their role in disease prevention, palliation, and recurrence control. Pathya includes the intake of cooling, light, non-spicy, and easily digestible foods, along with regular meals, adequate rest, and stress reduction. In contrast, Apathya consists of spicy, sour, fermented, and oily foods, erratic eating habits, and excessive mental stress, all of which aggravate Pitta and weaken digestive function. Ayurvedic texts advocate individualized dietary regimens based on factors such as Prakriti (constitution), Agni (digestive capacity), Ritu (season), and Roga-Avastha (disease stage). Integrating this personalized Pathya-Apathya framework can significantly enhance the efficacy of therapeutic interventions. This paper highlights the preventive, promotive, and therapeutic relevance of dietary discipline in managing Amlapitta, supported by textual references and recent clinical observations.

Keywords: Amlapitta, Pathya, Apathya, Pitta, Agni

Corresponding Author How to Cite this Article To Browse
Amrutha Jayan, Post Graduate Scholar, PG Department of Swasthavritta and Yoga, Chaudhary Brahm Prakash Ayurveda Charak Sansthan, New Delhi, , India.
Email: 		Jayan A, Yadav JS, John S, A Review on Pathya-Apathya in Amlapitta: Key to Holistic Healing. J Ayu Int Med Sci. 2025;10(9):66-70.
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Manuscript Received Review Round 1 Review Round 2 Review Round 3 Accepted
2025-07-16 2025-07-28 2025-08-08 2025-08-18 2025-08-27
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© 2025 by Jayan A, Yadav JS, John S and Published by Maharshi Charaka Ayurveda Organization. This is an Open Access article licensed under a Creative Commons Attribution 4.0 International License https://creativecommons.org/licenses/by/4.0/ unported [CC BY 4.0].

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Download PDFBack To ArticleIntroductionAim and ObjectivesMaterials and MethodsDiscussionConclusionReferences
Amrutha J et al. A Review on Pathya-Apathya in Amlapitta

Introduction

Amlapitta is a frequently diagnosed gastrointestinal condition in Ayurvedic practice, characterized by symptoms such as acid eructation, nausea, epigastric burning, and indigestion. In the contemporary era, it has been observed that approximately 50.8% of individuals in developing nations and 34.7% in developed nations are affected by this condition.[1] While it shares clinical similarities with conditions like hyperacidity and functional dyspepsia in modern medicine, its pathogenesis in Ayurveda is rooted in the vitiation of Pitta dosha and the derangement of Agni (digestive fire). These disturbances are often precipitated by unsuitable dietary habits, irregular lifestyle practices, and unresolved psychological stressors. Ayurvedic classics recognize these etiological factors under the categories of Āhāraja (dietary), Vihāraja (behavioral), and Mānasika (mental), highlighting the multifactorial nature of the disease. Among the foundational principles of Ayurvedic management is Pathya-Apathya - the regulation of food and conduct that promotes health or contributes to disease. In the context of Amlapitta, this concept gains particular relevance, as dietary indiscretions and behavioural imbalances directly influence the pathophysiology of the condition. Classical texts provide comprehensive dietary guidelines emphasizing light, cooling, and easily digestible foods while discouraging the intake of spicy, sour, fermented, and heavy items that provoke Pitta. Additionally, lifestyle measures such as adequate rest, meal timing, and emotional regulation are advocated as essential to restoring digestive harmony.

Aim and Objectives

This review aims to critically examine the classical references and contemporary relevance of Pathya-Apathya in the prevention and management of Amlapitta. By integrating textual citations with recent clinical perspectives, it underscores the enduring value of dietary and behavioural regulation as both a preventive and therapeutic tool in Ayurvedic gastroenterology.

Materials and Methods

Literature has been studied from various Samhitas and previously published articles.

The word Amla Pitta consists of two words-“Amla” and “Pitta.”[2]

As per Acharya Charaka, Pitta Dosha inherently possesses both sour (Amla) and pungent (Katu) tastes.[3] In contrast, Acharya Sushruta identifies Katu as the primary taste of Pitta, and notes that when Pitta becomes vitiated (Vidagdha), it adopts a sour nature.[4]

Samprapti

The onset of Amlapitta is linked to several causative factors categorized into dietary (Āhāraja), behavioural (Vihāraja), and psychological (Mānasika) origins. These factors enhance the sourness (Amla) and liquidity (Drava Guna) of Pitta, thereby impairing the digestive fire (Agni). As a result, food is improperly digested, leading to its fermentation (Vidagdha) and acidification (Shukti Bhāva) within the stomach (Āmāśaya), ultimately giving rise to the condition known as Amlapitta.[5]

Nidanasevana
↓
Doshadhushti especially Pitta
↓
Rasadhatu Dhushti
↓
Mandagni
↓
Ajeerna (If Apathya is taken regularly)
↓
Annavisha (Vidagdha and attains Shukti Bhava)
↓
Increased Amla and Drava Guna of Pitta in Amashaya
↓
Amlapitta

Common dietary triggers include foods such as Kulattha (horse gram), Pulāka (fermented rice preparations), heavy and oily meals (Guru and Abhishyandi Āhāra), along with sweet products like Phanita (sugarcane juice derivatives) and Ikṣuvikāra (sugarcane byproducts). Contributing lifestyle habits involve suppressing natural bodily urges (Vega Vidhāraṇa), sleeping during the day after eating (Divasvapna), and bathing immediately after meals (Avagāhana). Emotional factors like jealousy (Īrṣyā), grief (Śoka), and fear (Bhaya) are also recognized as psychological contributors to the imbalance of Pitta.[6]


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Amrutha J et al. A Review on Pathya-Apathya in Amlapitta

According to Madhava Nidāna, key symptoms of Amlapitta include indigestion (Avipāka), fatigue (Klama), nausea (Utkleśa), bitter-sour belching (Tiktāmla Udgāra), heaviness (Gaurava), burning sensation in the chest and throat (Hṛd-Kāṇṭa Daha), and loss of appetite (Aruchi).[7] Amlapitta is categorized into two main types based on the direction of its manifestation - Ūrdhvaga (upward-moving) and Adhoga (downward-moving). According to Acharya Bhāvaprakāśa, Vamana (emetic therapy) is suitable for managing Ūrdhvaga Amlapitta, while Virechana (purgation) is recommended for Adhoga Amlapitta.[8] Depending on the clinical presentation, treatment may involve either Śodhana (detoxification) or Śamana (palliative care) approaches. Regardless of the treatment chosen, strict adherence to Pathya - a regulated diet and lifestyle - is considered indispensable for achieving effective and sustained relief from Amlapitta.

Dietary Guidelines from Classical Ayurvedic Literature

Kashyapa Samhita outlines a wholesome dietary regimen that emphasizes easily digestible and soothing foods. These include aged rice (Purana Shali), various pulses such as green gram (Mudga, Harenu) and lentils (Masura), as well as nourishing items like ghee (Ghrita) and milk (Paya). It also highlights the consumption of lean meat from animals inhabiting arid regions (Jangala Mamsa), certain vegetables like Kalaya Shaka, Pouthika, and the flowers of Vasa (Vasa Pushpa). Leafy greens that are bitter in taste and light to digest (Tikta-Laghu Shaka) are also recommended.

Overall, the text advises the intake of foods that do not provoke burning sensations, thus supporting a balanced internal environment.[9]

Bhava Prakash, another authoritative text, recommends nourishing preparations such as soups and gruels (Yusha and Yavagu) made from barley (Yava) and wheat (Godhuma). Additionally, it advocates the use of puffed grain powder (Laja Saktu), sweetened naturally with honey and sugar, to provide gentle nourishment and energy.[10]

Bhaiṣajya Ratnāvali outlines a specific diet beneficial for individuals suffering from Amlapitta, focusing on ingredients that help balance both Pitta and Kapha Doshas. The suggested foods include grains like red rice (Rakta Shāli), barley (Yava), wheat (Godhuma), and green gram (Mudga), all of which are light and easy to digest. Nutrient-rich yet mild options such as soups made from animals of dry regions (Jāṅgala Rasa) and cooled boiled water (Taptashīta Jala) are also recommended.[11]

Other supportive dietary components include natural sweeteners and soothing agents like sugar (Sharkarā) and honey (Madhu). Vegetables and fruits with cooling and bitter properties such as spiny gourd (Karkoṭaka), bitter gourd (Karavellaka), pointed gourd leaves (Patola), Banana flower (Kadalīpuṣpa), mature winter melon (Vṛddha Kuṣmāṇḍa), wood apple (Kapitta), pomegranate (Dādimā), and Indian gooseberry (Āmalakī) are encouraged. Additionally, bitter vegetables (Tikta Shāka) and herbs like Himlochikā, Vetrāgrāma, and Vāstukā support digestive health and help pacify the aggravated Doshas.[12]


List of Apathya Dravya found in various Ayurvedic Samhita[13]

VargaAhara DravyaKarma
Anna VargaPurana Shali (Old Variety of Rice)Vatashamaka, Laghu
Yava (Barley)Agni Deepana, Madhura Vipaki
Godhuma (Wheat)Laghu, Sheetavirya
Mudga (Green Gram)Laghu, Sheetavirya, Madhura Rasa
Ksheera VargaGodugdha (Cow Milk)Tridoshahara, Shothahara
Shaka VargaPatola (Bottleguard)Agnideepana, Kapthapittahara
Kushmanda (Pumpkin)Madhura Vipaka Sheetavirya.
Mamsa VargaJangala Mamsa (Forest meat)Laghu, Agnideepana
Phala VargaDadima (Pomegranate)Madhuraras, Sheetavirya
Amalaki (Gooseberry)Tridoshahara, Nityasevaniya
MiscellaneousGo Ghrita (Cow’s Ghee)Tridosha Shamaka
Narikelodaka (Coconut water)Sheetavirya, Madhura Vipaka
Purana Madhu (Old Honey)Madhura Rasa
Khanda Sharkara (Stone Sugar)Sheetavirya

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List of Apathya Dravya found in various Ayurvedic Samhita[14]

VargaAhara DravyaKarma
Anna VargaNavanna (New Rice)Guru, Ushnavirya, Kaphakara
Masha (Black Gram)Kashayrasa, Kaphakara
Kulattha
(Horsegram)		Ushnavirya, Pittakara
Taila (Oil)Snigdha, Kapthakara
Jala VargaDushitjala (Polluted Water)Vatakphakara
Sheetajala (Cold Water)Vatakphakara
Madya VargaNava Madya (New Wine)Ushnavirya, Vatakara
Kanda VargaAluka (Potato)Vatakaphakara
Ksheera VargaDadhi (Curd)Kapthapittakara, Guru
Aviksheera (Goat Milk)Snigdha, Kapthakara
Nava Guda (Jaggery)Kapthakara, Ushnavirya
Mamsa VargaMatsya (Fish)Abhishyandi, Guru
Anupa Mamsa (Meat of Marshy Land animals)Kaphakara, Guru

Discussion

In modern era, our departure from traditional dietary habits & lifestyle practices of our ancestors has led to emergence of various health disorders. Amlapitta is one such condition that stems from improper diet, erratic lifestyle, & unhealthy habits. Condition known as Amlapitta in Ayurveda is often associated with modern gastrointestinal disorders such as hyperacidity, gastritis, & GERD (gastroesophageal reflux disease). In allopathic treatment, antacids are frequently used to manage these ailments. However, prolonged use of antacids - especially those that contain aluminum - can lead to side effects such as constipation. Over time, this may contribute to more serious complications, including intestinal blockages, haemorrhoids, & anal fissures. Therefore, adopting healthier lifestyle practices stands out as more effective & sustainable approach to managing such conditions. Adherence to Pathya - prescribed wholesome routine - can play crucial role in preventing & controlling this ailment. Daily Consumption of Yava, Godhuma, Purana Shali, Mudga Yusha, Lajasaktu & substances possessing qualities like Deepana, Laghu, Pittahara, & Vatanulomana - which counteract nature of Ama & aggravated Pitta.[15]

Hence, Ahara can be made Aushadha to prevent and treat Amlapitta

Conclusion

Managing Amlapitta effectively requires more than just symptomatic relief - it demands a disciplined lifestyle and dietary approach.

Adopting Pathya (wholesome diet) such as light, easily digestible, non-spicy, & cooling foods, along with timely meals & adequate hydration, helps to pacify aggravated Pitta. Avoiding Apathya (unwhole-some practices) like excessive consumption of spicy, oily, fermented foods, irregular eating habits, late-night meals, & stress-inducing activities is equally crucial. When followed diligently, these guidelines not only alleviate symptoms but also prevent recurrence, offering holistic & sustainable path to digestive health.

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