Ranjak Pitta Liver

8/16/2019 Ranjak Pitta Liver

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Pitta Dosha

Pitta is a composite of the elements fire and water, Pitta is characterized by being intense, hot,

oily and sharp.

Balanced

Temper --- Healthy Hair --- Decreased Acid

Pitta governs all heat, metabolism and transformation in the mind and body. t controls how

we digest foods, how we metabolize o!r sensory perceptions, and how we discriminate

between right and wrong. Pitta governs the important digestive "Agnis" or fires of the body.

Pitta #overns

Alocha$a Pitta

%!nctioning of the eyes

Bhra&a$a Pitta

Healthy glow of the s$in

'adha$a Pitta

Desire, drive, decisiveness, spirit!ality

Pacha$a Pitta

Digestion, assimilation, metabolism for healthy n!trients and tiss!es

(an&a$a Pitta

Healthy, to)in-free blood

Do need to balance Pitta

tend to be demanding or critical

am a perfectionist

*m often fr!strated, angry

have s$in rashes

*m often irritable and impatient

+y hair is premat!rely gray, thinning

don*t tolerate hot weather very well

f yo! have two or more of the above symptoms yo! may need to balance yo!r Pitta

Pitta o!t of Balance


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Alocha$a Pitta

Blood shot eyes, poor vision

Bhra&a$a Pitta

'$in rashes, acne

'adha$a Pitta

Demanding, perfectionistic, wor$aholic

Pacha$a Pitta

Acid stomach

live oil, '!nflower oil and ocon!t oil are the best for balancing Pitta. (ed!ce 'esame,

Almond and orn oil as they increase Pitta.

innamon, oriander, ardamom and %ennel are good for pacifying Pitta. B!t #inger,!min 'eeds, Blac$ Pepper, %en!gree$, love, elery 'eed, 'alt, hilli Peppers and

+!stard 'eeds strongly aggravate Pitta and therefore, sho!ld be ta$en in small amo!nts.

Medicines

Triphala is recommended as the medicine par e)cellence for maintaining good eye sight and

for longevity and health in general/ 012. Triphala is a combination of 3 fr!its 4 Amala$i

ndian goosebery/, Bibhita$i and Harita$i.

Depending on the type of Dosha imbalance, Triphala can be mi)ed with ghee, oil or honey

for the most beneficial effect.

Ay!rveda emphasizes that to restore the balance of the vein system in any part of the body the

small intestine m!st first be cleaned with la)ative or p!rgative dr!gs see list on page 563/,

along with di!retics to fl!sh the !rinary system see page 7rror8 Boo$mar$ not defined./.

A reliable formula for treating Pitta is Kaisara

Guggulu.

Another formula for Pitta diseases, especially

fevers, is Sudarsana churna.

http://www.ayurvedainnepal.com/foundations/t

hedifferentaspectsofpitta/


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Reducing Pitta (with cool, dry, soft, heavy, contained and sweet smelling things)

―herbal approach

Brahmi, Guduchi, Bhringaraj, loe, !urmeric, mla (present in ! riphala), "hatavari, Punarnava,#anjishta, !ulsi$%oly Basil, &umin, Rose, &oriander, Bringaraj, Gotu'ola, Goshura, "ariva, *eem,+icorice, "affron,

ormulae- Pippaliamla, *imbadi, Panchatita Ghrita, Pushyanuga, #adasudarshan, &hyavanprash, ! riphala...

void- shwagandha...

―Pitta pacifying diet- / sweet, bitter, astringent

("ee &hinese 0ietary !herapy for lists of foods of different flavors. !he &hinese and 1ndians haveidentical taste buds.)

/ juicy, fresh, cooling, high water content, raw

Pachaka Pitta

Pacha$a pitta is located in the small intestine and the stomach. ts primary f!nction is the

digestion, absorption, and assimilation of foods. Pacha$a pitta wor$s in close coordination

with9is even considered part of9 &athara agni the central digestive fire/, which reg!latesagni thro!gho!t the body. Pacha$a pitta embodies the energy of fire, heat, and transformation,

and is intricately connected to the digestive f!nction of the liver.

Ranjaka Pitta

(an&a$a pitta is located chiefly in the liver and the spleen, b!t to some degree in the stomach

as well. f all the s!btypes of pitta, ran&a$a pitta is most closely related to the liver. The

'ans$rit word ranjaka means, :to give color.; (an&a$a pitta gives color to the blood and to all

tiss!es thro!gho!t the body it even infl!ences s$in, hair, and eye color/. (an&a$a pitta also

prod!ces bile and liver enzymes and governs the transformation of rasa dhat! plasma/ into

ra$ta dhat! red blood cells/.

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Pitta-Pacifying Exercise

7)ercise increases heat and, done incorrectly, can easily provo$e both pitta and the liver. Pitta

is very active in the atmosphere at mid-day, from abo!t 5< a.m. to 1 p.m., which also tends to

be the hottest time of day. +id-day is therefore not an optimal time of day to e)ercise.

7)ercise in the early morning or evening, from abo!t =45< a.m. or p.m. is far more

s!pportive. To g!ard against acc!m!lating heat, it is also important to engage in a pitta-

pacifying e)ercise regimen that is moderate rather than overly vigoro!s. Activities s!ch as

wal$ing, hi$ing, swimming, cycling, and yoga9all done with rela)ed effort9are best for

$eeping pitta balanced.

Lemon Water

Drin$ing warm lemon water first thing in the morning $indles and protects agni and helps to

clear the digestive tract of ama to)ins/ that may have acc!m!lated overnight. Despite its

citric and ascorbic acid content, once metabolized, lemon water is also very al$alizing, and

can therefore serve to pacify acc!m!lated pitta and to p!rify and cleanse the blood. %!rther,

lemon water is a rob!st so!rce of anti-o)idants, is considered a liver stim!lant, and helps toenco!rage liver deto) while s!pporting bile o!tp!t.

Tastes to Favor and Avoid

Pitta is pacified by the sweet, bitter, and astringent tastes and aggravated by the p!ngent, so!r,

and salty tastes. >nderstanding these tastes allows !s to better navigate a pitta pacifying diet

witho!t having to constantly refer to e)tensive lists of foods to favor and avoid.

Emphasize

Sweet

• Favor naturally sweet foods like sweet fruits, most grains, suashes, root

vegeta!les, milk, ghee, and fresh yogurt"

Morning Lemon Water

• # fresh lemon $including the peel%

•

& cups 'ltered cold water

• & cups hot water $recently !oiled, or similar temperature%

(pon waking, com!ine the two cups of water, sueeze the fresh )uice into the

water and drop in the rind" *et sit for a few minutes and drink & to + cups on

an empty stomach $you can continue to sip on whats leftover throughout the

day%" Allow a!out &- minutes !efore eating" .ote/ this ratio of hot to cold

water is a good guideline for the temperature, !ut it can !e ad)usted to meet

your individual temperature preference"

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• The sweet taste is cooling and heavy !ut also anti0in1ammatory" 2t paci'esheat, satis'es thirst, !ene'ts the skin and hair, and tends to !e grounding,nourishing, strength !uilding, and satisfying"

• Emphasizing the sweet taste does .3T reuire us to eat large amounts of

re'ned sugar or sugary sweet foods4 naturally sweet foods are !est"

!itter

• The !itter taste predominates !itter greens 5 like kale, dandelion greens,and collard greens" 2t is also found in !itter melon, 6erusalem artichokes,dark chocolate and pitta pacifying spices like cumin, neem leaves, sa7ron,and turmeric"

• The !itter taste is e8ceptionally cooling, !ut also drying"

•

9itters cleanse the pallet and improve the sense of taste" They tone theskin and muscles, !ene't the !lood, relieve !urning and itchingsensations, satisfy thirst, !alance the appetite, support digestion, and helpto a!sor! moisture, sweat and e8cess pitta"

Astringent

• The astringent taste is !asically a 1avor of dryness 5 a chalky taste thatdries the mouth and may cause it to contract $picture !iting into a verygreen !anana%"

•

*egumes 5 adzuki !eans, !lack0eyed peas, chick peas, kidney !eans,lentils, pinto !eans, soy!eans, etc" 5 are classically astringent in taste":ome fruits, vegeta!les, grains, !aked goods, and spices are alsoastringent in taste 5 things like apples, cran!erries, pomegranate,artichokes, !roccoli, cauli1ower, lettuce, popcorn, rice cakes, crackers,!asil, coriander, dill, fennel, parsley, and turmeric"

• The astringent taste is heavy, cold, and dry"

• Pitta !ene'ts from the compressing, a!sor!ing, union0promoting nature ofthe astringent taste" 2t can cur! pittas tendency to spread, tone !odilytissues, prevent !leeding disorders, thwart diarrhea, a!sor! e8cess sweat

and utilize other 1uids in the !ody"

Minimize

Pungent

• Pungent is a spicy, hot 1avor like that found in chilies, radishes, turnips,raw onions, and many especially heating spices"

• The pungent taste is particularly hot and light, !oth ualities that distur!pitta"

• Too much pungent taste can cause e8cess thirst, !urning sensations,!leeding, dizziness, and in1ammation $especially in the intestinal tract%"

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Sour

• Minimize sour foods like vinegar and other fermented foods, hard cheeses,sour cream, green grapes, pineapple, grapefruit, and alcohol $anoccasional !eer or white wine is often ok%"

• Pitta is aggravated !y the hot, light, and oily ualities of the sour taste"

• Too much sour taste can increase thirst, distur! the !lood, create heat inthe muscles, cause suppuration in wounds, and give rise to !urningsensations in the throat, chest, or heart" 2t can even promote sour feelingslike )ealously or envy"

• An occasional sueeze of cooling lime )uice as a garnish is the !est way forpitta to include the sour taste"

Salty

• The salty taste is almost singularly derived from salt itself"

• Much like the sour taste, it is salts light, hot and oily nature thataggravates pitta"

• The salty taste can distur! the !loods !alance, impede the sense organs,increase heat, aggravate the skin, intensify in1ammation, lead to therupture of tissues, or cause water retention, high !lood pressure, intestinalin1ammation, ascites, grey hair, wrinkles, and e8cess thirst" 2t can also

intensify our desire for stronger 1avors, which can provoke pitta evenfurther"

"aring for a !eneficial Giant: #hy the

$iver is %mportant to &ealth

': (he liver is our largest glandular organ in the body,and is the only one that can regenerate itself. !ut most

people are confused about what the liver actually does.

#hat role does the liver play in the body, e)actly*

A: 'ometimes called the engine of the body, the liver has many important roles to play in

digesting, metabolizing and man!fact!ring essential compo!nds. %or instance, the liver is

responsible for converting clear plasma +asa hatu/ to blood +a-ta hatu/. t is the

liver*s &ob to scan and identify to)ins in the (asa Dhat! and store them so they don*t enter the

blood. This maintains the p!rity of the blood by $eeping ama, or imp!rities, from mi)ingwith it.


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B!t that*s not all. The liver prod!ces and secretes bile, !sing it to brea$ down and digest fatty

acids? it prod!ces blood-clotting factors and at the same time creates protective elements that

$eep blood clots from bloc$ing the circ!latory system. t converts s!gar into glycogen and

stores it for !se by the m!scles in the form of gl!cose energy? it synthesizes proteins and

cholesterol. The liver is also the place the body stores val!able trace elements s!ch as iron,

copper and @itamins A, D and B51.

': #hat are some health problems that can result from an

unhealthy liver*

A: Beca!se the liver is the seat of Pitta dosha, Pitta-based problems of s$in inflammation can

be a direct res!lt of liver imbalance. et*s loo$ at the s!btle f!nctions of the liver to

!nderstand clearly what can go wrong. The liver is composed of five bhuta agnis 9 five

digestive fires that correspond to the five elements of earth prithvi/, fire teas/, water

apu/, air vayu/ and space a-asha/, each specializing in digesting that partic!lar element in

the food. To effectively transform the clear part of plasma (asa Dhat!/ to blood tiss!e, thesefive bh!ta agnis m!st be in balance.

f their flame b!rns too high, or too low, or b!rns !nevenly, then the (asa Dhat! will not be

properly converted into blood tiss!e, and to)ins will enter the blood. All of these f!nctions

are governed by Ranjaka Pitta, and when it goes o!t of balance, it can affect the

blood and s-in and result in inflammatory problems such

as s-in brea-outs, acne, cold sores, and s-in diseases such

as psoriasis.

>nbalanced pitta manifest psychological problems s!ch as low will power, indecisive,

depressed, lac$ of interest in life, an)iety, pessimism and mental d!llness. >nbalanced pitta

manifest physical problems s!ch as digestion problems, elevatedCdrop in body temperat!re,

b!rning sensations, !lcers, irritation, redness, s$in disorders, hemorrhages, piles, acidity,

dist!rbed sleep, eye problems, loss of confidence, malno!rishment, appetite lossCe)cessive

h!nger, s$in discolorations, and red!cedCe)cessive secretions of hormones enzymes.

>ltimately, the body becomes wea$ and cold.

;ow do we reesta!lish pitta !alance<

Ee can pacify pitta and bring bac$ harmony by vario!s means? they are, ta$ing herbs, ta$ing

avoiding certain foods, and ma$ing certain lifestyle change.

Below are the tips to harmonize pitta

• Pitta pacifying her!s and spices like coriander, cilantro, fennel andcardamom"

• En)oy foods that are sweet, !itter and astringent" Take foods that are cool!oth in energy and in temperature" Avoid drinking mild with the meal4

instead, take it !efore or after at least an hour of food" En)oy your food in apeaceful mind4 if not, postpone your mealtime until your mind cool down"

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• Avoid foods that are pungent, sour and salty" Avoid foods that are hot !othin energy $such as chili and cayenne peppers% and in temperature" Avoidhighly processed foods, deep fried foods, red meat, alcohol, ca7eine,nicotine, and other stimulants"

Pitta Pacifying oods•

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%r!its that pacify pitta will generally be sweet and somewhat astringent. Dried fr!its are

typically also acceptable, b!t are best in small F!antities, so as not to f!rther accelerate pittaGs

tendency toward rapid digestion. %r!its to avoid are those that are e)ceptionally heating or

so!r li$e bananas, cranberries, and green grapes/. o!Gll find many fr!its in both the favor

and avoid col!mns below beca!se different varieties of the same fr!it can tr!ly be pacifying

or aggravating, depending on how sweet or so!r they are. Ehen trying to balance pitta,learning to disting!ish between these tastes and choosing sweet fr!its over so!r ones is

always very helpf!l.

And remember, fr!its and fr!it &!ices are best en&oyed alone 4 3< min!tes before, and ideally

at least 5 ho!r after, any other food. This helps to ens!re optimal digestion. Iote this r!le

does not apply to fr!its that we typically consider vegetables avocados, c!c!mbers,

tomatoes, etc./. o! will find these fr!its listed among the :vegetables.;

avor Avoid

• Apples sweet/

• Applesa!ce

• Apricots sweet/

• Berries sweet/

• herries sweet/

• ocon!t

• Dates

• %igs

• #rapes red, p!rple, blac$/

• imes

• +angos ripe/

• +elons

• ranges sweet/

• Papaya

• Pears

• Apples so!r/

• Apricots so!r/

• Bananas

• Berries so!r/

• herries so!r/

• ranberries

• #rapefr!it

• #rapes green/

• Jiwi

• emons

• +angos green/

• ranges so!r/

• Peaches

• Persimmons

• Pineapple so!r/


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• Pineapple sweet/

• Pl!ms sweet/

• Pomegranates

• Pr!nes

• (aisins

• 'trawberries

• Eatermelon

• Pl!ms so!r/

• Tamarind

0egetables

@egetables that pacify pitta will generally be somewhat sweet and either bitter, astringent, or

both. +any vegetables incl!de some combination of these tastes? so e)perimenting with a

wide variety of vegetables is a great way to diversify yo!r pitta pacifying diet. Pitta can

!s!ally digest raw vegetables better than vata and $apha, b!t mid-day is often the best time of

day to have them beca!se digestive strength is at its pea$. The only vegetables for pitta to

red!ce or avoid are those that are partic!larly spicy, heating, sharp, or so!r 4 li$e garlic, green

chilies, radishes, onion, and m!stard greens.

avor Avoid

• Avocado

• Articho$e

• Asparag!s

• Beets coo$ed/

• Bell Peppers

• Bitter +elon

• Broccoli

• Br!ssels 'pro!ts

• lives blac$/

• nions coo$ed/

• Parsley

• Parsnips

• Peas

• Peppers sweet/

• Potatoes

• P!mp$in

• Beet #reens

• Beets raw/

• B!rdoc$ (oot

• orn fresh/

• Dai$on (adish

• 7ggplant

• #arlic

• #reen hilies


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• abbage

• arrots coo$ed/

• a!liflower

• elery

• ilantro

• ollard #reens

• !c!mber

• Dandelion #reens

• #reen Beans

• Ker!salem Articho$e

• Jale

• eafy #reens

• ee$s coo$ed/

• ett!ce

• +!shrooms

• $ra

• (adishes coo$ed/

• (!tabaga

• 'paghetti 'F!ash

• 'pro!ts not spicy/

• 'F!ash, '!mmer

• 'F!ash, Einter

• 'pinach raw/

• 'weet Potatoes

• Eatercress

• Eheat #rass

• L!cchini

• Horseradish

• Johlrabi

• ee$s raw/

• +!stard #reens

• lives, green

• nions raw/

• Peppers hot/

• (adishes raw/

• 'pinach coo$ed/

• Tomatoes

• T!rnip greens

• T!rnips

Grains#rains that pacify pitta are cooling, sweet, dry, and gro!nding. #rains tend to be staples in

o!r diets, and overall, pitta benefits from their sweet, no!rishing nat!re. o!Gll also notice

that many of the grains that benefit pitta are rather dry? this helps to offset pittaGs oily nat!re.

Ehen it comes to balancing pitta, avoiding grains that are heating li$e b!c$wheat, corn,

millet, brown rice, and yeasted breads/ is the most important g!ideline.

avor Avoid

• Amaranth • B!c$wheat


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• Barley

• ereal dry/

• o!sco!s

• rac$ers

• D!rham %lo!r

• #ranola

• at Bran

• ats

• Panca$es

• Pasta

• M!inoa

• (ice basmati, white, wild/

• (ice a$es

• 'eitan

• 'pelt

• 'pro!ted Eheat Bread

• Tapioca

• Eheat

• Eheat Bran

• orn

• +illet

• +!esli

• Polenta

• (ice brown/

• (ye

• easted Bread

$egumes

eg!mes are generally astringent in taste and are therefore largely pitta pacifying, so feel free

to en&oy a wide variety of them. Beans that are not appropriate for pitta are those that are

especially so!r or oily and, not coincidentally 4 also heating.

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avor Avoid

• Adz!$i Beans

• Blac$ Beans

• Blac$-7yed Peas

• #arbanzo Beans hic$peas/

• Jidney Beans

• entils

• ima Beans

• +!ng Beans

• +!ng Dal

• Iavy Beans

• Pinto Beans

• 'plit Peas

• 'oy Beans

• 'oy heese

• 'oy %lo!r

• 'oy +il$

• 'oy Powder

• Tempeh

• Tof!

• Ehite Beans

• +iso

• 'oy +eats

• 'oy 'a!ce

• >rad Dal

airy

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Dairy prod!cts tend to be gro!nding, no!rishing, and cooling, so many of them are balancing

for pitta. Those to avoid are e)ceptionally so!r, salty, or heating. As a r!le, dairy mil$s cowGs

mil$, goatGs mil$, sheepGs mil$, etc./ sho!ld be ta$en at least one ho!r before or after any

other food. %or this reason, avoid drin$ing mil$ with meals. Almond and rice mil$s are good

s!bstit!tes, if yo! need to combine mil$ with other foods, or if yo! donGt digest dairy mil$s

well.

avor Avoid

• B!tter !nsalted/

• heese soft, !nsalted, not aged/

•ottage heese

• owGs +il$

• #hee

• #oatGs +il$

• #oatGs heese soft, !nsalted/

•ce ream

• og!rt homemade, dil!ted, witho!t fr!it/

• B!tter salted/

• B!ttermil$

• heese hard/

• %rozen og!rt

• 'o!r ream

• og!rt store bo!ght, or with fr!it/

1uts 2 Seeds

I!ts and seeds tend to be e)tremely oily and are !s!ally heating, so most of them are not

terrifically balancing for pitta. That said, there are a few types of n!ts, and several seeds that

are acceptable in small F!antities? these varieties tend to be less oily, and are either mildly

heating or cooling in nat!re.

avor Avoid

• Almonds soa$ed and peeled/

• harole I!ts

•

ocon!t

• Almonds with s$in/

• Brazil I!ts

•

ashews

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• %la) 'eeds

• Halva

• Popcorn b!ttered, witho!t salt/

• P!mp$in 'eeds

• '!nflower 'eeds

• hia 'eeds

• %ilberts

• +acadamia I!ts

• Pean!ts

• Pecans

• Pine I!ts

• Pistachios

• 'esame 'eeds

• Tahini

• Ealn!t

3eat 2 4ggs

Pitta does best with animal foods that taste sweet, are relatively dry li$e rabbit or venison/and that are either mildly heating or cooling in nat!re. +eats that donGt wor$ are those that

are especially oily, salty, or heating things li$e dar$ chic$en, beef, salmon, or t!na/.

avor Avoid

• B!ffalo

• hic$en white/

• 7ggs white only/

• %ish freshwater/

• (abbit

• 'hrimp

• T!r$ey white/

• Beef

• hic$en dar$/

• D!c$

• 7ggs yol$/

• %ish saltwater/

• amb

• Por$


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• @enison

• 'almon

• 'ardines

• 'eafood

• T!na %ish

• T!r$ey dar$/

5ils

Despite being oily in nat!re, pitta does well with a moderate amo!nt of oil 4 as long as it iscooling. The very best oils for pitta are s!nflower oil, ghee, cocon!t oil, and olive oil. tGs also

important to $eep in mind that to)ins tend to concentrate in fats, so b!ying organic oils may

be more important than b!ying organic fr!its and vegetables.

avor Avoid

• ocon!t il

• %la) 'eed il

• #hee

• live il

• Primrose il

• '!nflower il

• 'oy il

• Ealn!t il

• Almond il

• Apricot il

• orn il

• 'afflower il

• 'esame il

Sweeteners

'ince the sweet taste is one that soothes pitta, most sweeteners are well tolerated by pitta, b!t

some are simply too heating or too processed for pitta. n general, nat!rally occ!rring sweet

tastes are far more balancing than s!gary sweets, so even the appropriate sweeteners sho!ld

be !sed in moderation.

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avor Avoid

• Barley +alt

• Date '!gar

• %r!ctose

• %r!it K!ice oncentrates

• +aple 'yr!p

• (ice 'yr!p

• '!canat

• T!rbinado

• Honey

• Kaggary

• +olasses

• Ehite '!gar

Spices

+ost spices are heating by nat!re and therefore have the potential to aggravate pitta. The

spices to favor are only mildly heating, help to maintain a balanced digestive fire witho!t

provo$ing pitta, and, in some cases, are actively cooling. n partic!lar, the cooling F!alities of

cardamom, cilantro, coriander, fennel and mint help to calm pittaGs heat. n occasion, these

spices can be !sed to ma$e foods that wo!ld otherwise be too hot for pitta more tolerable.

!min, saffron, and t!rmeric, tho!gh heating, also offer some partic!larly val!able pitta

pacifying properties.

avor Avoid

• Basil fresh/

• Blac$ Pepper small amo!nts/

• ardamom

• innamon small amo!nts/

• oriander seeds or powder /

• !min seeds or powder /

• A&wan

• Allspice

• Anise

• Basil dry/

• Bay eaf

• araway

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• Dill

• %ennel

• #inger fresh/

• +int

• Ieem eaves

• range Peel

• Parsley

• Peppermint

• 'affron

• 'pearmint

• Tarragon

• T!rmeric

• @anilla

• Eintergreen

• ayenne

• loves

• %en!gree$

• #arlic

• #inger dry/

• Hing Asafoetida/

• +ace

• +ar&oram

• +!stard 'eeds

• I!tmeg

• regano

• Papri$a

• Pippali

• Poppy 'eeds

• (osemary

• 'age

• 'alt

• 'avory

• Thyme

• Tri$at!

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Also, to)ins b!ilding !p in the liver can res!lt in allergies, high cholesterol, hypoglycemia,

constipation, digestive problems, or fatig!e. f the imbalance contin!es for a long time,

serio!s diseases of the liver, incl!ding hepatitis, cirrhosis, &a!ndice and cancer, co!ld develop.

': 1o wonder liver health is so important to well being.

#hat -inds of therapies does 3aharishi Ayurveda offer

for liver health and function*

A: +aharishi Ay!rveda has recognized that with so many vital bodily f!nctions resting on the

liver, it*s highly important to ma$e s!re this vital organ is healthy. (ecently, +aharishi

Ay!rveda has developed an entirely new prod!ct for balancing the liver, called iver Balance.

iver Balance stim!lates cleansing of the liver to fl!sh o!t !ndigested imp!rities that bloc$

the assimilation of n!trients? clears the channels for to)ins to flow o!t? and improves the firststep of digestion and metabolism, which brea$s down food in the stomach and small

intestine.

This prod!ct also s!pports balanced digestion by enhancing the five bh!ta agnis, and

enhances the intelligence of the liver (an&a$a Pitta/ so it prod!ces healthy blood cells, bile,

and n!tritional fl!ids.

': &ow is $iver !alance different from other 3aharishi

Ayurveda herbal formulas for the liver*

A: leansing form!las s!ch as 7lim-To) and 7lim-To)- are still important ways to s!pport

the liver. This form!la is more targeted for liver health and f!nction, and it also foc!ses more

on balancing the five bh!ta agnis. iver Balance is especially helpf!l for $eeping the bh!ta

agnis in balance even if a person has an imbalance in (an&a$a Pitta, or if they have a low agni

or digestive fire.

Ehen the liver is cleansed and the intelligence of the liver is restored, the blood itself

becomes more intelligent, and is free of to)ins. This res!lts in greater mental and physical

strength, better o)ygen flow and an allergy-free, more powerf!l imm!ne system.

': #hat are some of the ingredients contained in $iver

!alance*

A: There are 5N ay!rvedic herbs contained in this form!la, and they wor$ together in a

synergistic manner to create an effect that is far more powerf!l and also more balanced than

the effect created by individ!al herbs. This is the bea!ty of ay!rvedic form!las.

ertain herbs in the form!la have been the s!b&ects of research st!dies. %or instance,

Phyllanth!s is $nown to be a powerf!l antidote to Hepatitis B, ndian Tinospora has prod!ced

e)cellent res!lts in treating &a!ndice, and Picrorhiza has been fo!nd to s!pport the liver on adaily basis and to shield it from infectio!s vir!ses.

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': Are there any dietary and lifestyle tips for -eeping the

liver in balance*

A: %irst, avoid to)ins in yo!r food. 7at organic, freshly-coo$ed foods. f yo! eat foods that

are laced with preservatives and chemicals, or that are processed or left over, yo!*re &!stma$ing yo!r liver wor$ overtime to filter o!t the to)ins. 7vent!ally that*s going to ta) the

health of yo!r liver.

Also avoid to)ic foods s!ch as alcohol which is well-proven to be the ca!se of cirrhosis of

the liver, b!t even in small doses sho!ld be strictly avoided by people of Pitta constit!tion/.

'tay away from cigarette smo$e, air poll!tion and e)pos!re to commercial ho!sehold

cleansers and other to)ic s!bstances. These are all ta)ing to the liver. n general, drin$ lots of

water to fl!sh o!t to)ins, b!t be s!re it is p!re water.

ne of the best ways to prevent liver imbalance is to $eep Pitta dosha in balance. 7at a Pitta-

pacifying diet in s!mmer, favoring cooling foods s!ch as sweet, bitter and astringent tastes.These incl!de sweet, &!icy fr!its, s!mmer sF!ashes, coo$ed greens, sweet mil$ prod!cts,

lassi, and grains. Avoid so!r or fermented foods s!ch as vinegar, p!ngent foods s!ch as

chilies, and salty foods. f yo! have a lot of Pitta in yo!r basic constit!tion, then favor this

diet all year ro!nd. 'tart the day with a stewed apple or pear, to set the metabolism and

cleanse the liver. K!st eating a sweet, &!icy pear every day can go a long way to soothing Pitta

dosha and cleansing the liver.

(ypes of pitta and their functions.

Tho!gh Pitta is only one, based on location and f!nctions, it is divided into five types.

Pacha$a Pitta

(an&a$a Pitta

'adha$a Pitta

Alocha$a Pitta

Bhra&a$a Pitta

Pacha-a Pitta 6

t is located between stomach and large intestine between Amashaya and pa$vashaya/

t is composed of all the five basic elements Panchamaha Bh!ta/, it is predominant with fireelement and less of water element.

t is called by the term Anala- fire beca!se of its f!nction of Pa$a 4 digestion and

transformation of food materials.

t coo$s the food, divides it into essence and waste,

t bestows grace and infl!ence on other types of Pitta.

Hence, among all the types of Pitta, Pacha$a pitta is the dominant one.

+ana-a Pitta 6

The pitta located in the Amashaya- stomach 4 d!oden!m is $nown as (an&a$a. t converts the

!sef!l part of the food essence into blood. Hence it converts (asa Dhat! into (a$ta Dhat!.

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': Are there any lifestyle tips for helping the liver*

A: es. Be caref!l not to s$ip or delay meals, especially if yo! are trying to balance Pitta or

have a sharp appetite. n the evening, retire early, well before 5

Ranjak Pitta Liver

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