08/11/2025
RISE OF FOOD HABBITS DISEASES PART -3 !!
Sour and Astringent rasa require moderate amounts for their effects to manifest. Sweet taste requires the largest amount for their effects to manifest.
For example —- sweet taste / madhur rasa damages the pancreas and spleen by producing excess mucous and toxins , salt or lavan rasa damages the kidneys &causes looseness ,sour taste or amal rasa creates acidity damages liver, pungent taste causes burning ,inflammation damages dries the lungs , bitter taste or tikt rasa increaes coolnessdamages the heart and ——-ASTRINGENT TASTE/कषाय रस causes contractions and blockages &damages the colon.
Astringents have the characterstics of vishadya ( non sliminess ,stambha(stiffness),inactive in to - ngue and obstruct the throatas it were ; they are not good for heart.
# Excess of Astringent causes increase of vata , leading tothe symptoms—- dryness in mouth, pressure chest pain , heart pain, bloating , obstruction if speech, obstruction if urine flow and semen/ sperms depletion , weight loss , causes infertility etc.
# Harad , behda , shireesha, khadira, honey, mukta, dates,lotus stalk, udumbra, etc.
# Pure astringents include strong tannins Lodhra , Ashoka betel nut where as alfalfa rasberry are mild astringents.
# Berries , parsley , pomgrantes , chickpeas are commonaly consumed food in daily life.
# Astringent taste is made up of air and earth elements are opposite to kapha dosha( dryness,harshness,roughness vs. moistness and coushioning of kapha ) inrease vata decrease kapha dosha.
# The quantity of astringent herb usages depends on herb itself. For example we use kutja kashaya , bark powder, tablets in different quantities according to the preparation of above bheshajya kalpna ( intake form).
For ulcers and wounds , triphala being astringent dominant has good results in diabetic person.
Panchvalkala is a group of bark of five herbs including Banyan tree used for external wasing , cleansing of wounds.
# Astringents taste food should be consumed in the last part of diet for balancing kapha dosha and getting satisfaction .
# Our tongue has specific area to taste for all the six rasas in which astringents are lastly placed in oral cavity.
# All rasas are also the flavors of various emotions can affect us in the same way as diet and herbs like sweet taste-love, salty taste—greed sour taste-envy , bitter taste- grief , pungent— hatered and Astringent make us contract like fear.
CONCLUSION……
Kashaya rasa is likely being consumed in greater quantities nowadays due to modren focus on palate cleansing , detoxification and weight management . This results in drying , cooling , threat to heart and chest pain due to aggravated vata dosha. Many astringent foods contain beneficial plant amount like tannins and polyphenols, having significant antioxidants and anti -inflammatory properties. The general public is increasing the daily usages of these in excess without thinking harmful side effects of these astringent food / drinking items.
The excess usage if anything best in daily life in diet or liquids can have the bad side effects on almost all the body systems. Dryness in mouth and throat , constipation , skin emaciation, worsening chest pain, heart - pressure, increasing infertility both in males and females , can aggravate anxiety , nervousness due to increased vata , reduce urine production , altered voice ordull of blackish complexion.
Hence Ayurveda recommends consuming all six tastes in balance according to one’s individual ‘s constitution ( prakriti) and current imbalances ( vikriti )with the astringent taste best used in moderation as an accent in meals.
Dr.Indu Sharma (Ayu.).