Pitta and Kapha Doshas are quite opposite to each other. Pitta can be compared to a liquid fire. Kapha can be compared to cold water. When these two Doshas are increased together in the body, many aspects needs consideration to bring about Tridosha balance. Let us analyze.
Qualities of Pitta and Kapha Dosha –
Pitta has slight oiliness,hotness, lightness, piercing, smell, movement (fluidity) and liquid qualities.
Similar qualities – oiliness. Hence all food and activities that promote oiliness should be avoided. Example: Massage, fried food etc.
Lightness of Pitta Vs Heaviness of Kapha
Fluidity of Pitta Vs Viscosity of Kapha
Panchakarma logic on site of Tridosha
Kapha resides in Stomach and Pitta resides in duodenum and intestines. In vamana treatment (vomiting therapy for Kapha Dosha), we have seen that Pitta Dosha is eliminated out at the end of the procedure. So, Vamana treatment is good for Kapha but it also can eliminate some Pitta. Hence it is the Panchakarma treatment of choice to balance Pitta Kapha Dosha.
If you try to do Virechana (purgation treatment for Pitta Dosha), of course you will succesfully eliminate Pitta Dosha, but Kapha has to travel all along the small and large intestines to get eliminated. So it may get struck in small intestines, leading and harms the digestion strength leading to indigestion, ‘ama’ formation and would further worsen the disease.
If Pitta is quite dominant, first Vamana procedure, and then Virechana Panchakarma treatment .
Suitable tastes to decrease Pitta and Kapha –
Sour, salt and pungent tastes increase Pitta.
Sweet, sour and salt tastes increase Kapha.
Astringent, Bitter and Sweet tastes decrease Pitta.
Pungent, Bitter and Astringent tastes decrease Kapha.
So, we can see that sour should be definitely avoided here, because it increases both Pitta and Kapha Doshas.
But we can have bitter and astringent tastes, because both these decrease Pitta and Kapha Doshas. So, the choice of herbs is quite huge.
seasonal regimen recommendation –
When Kapha and Pitta are imbalanced, then Autumn regimen is suitable to follow.
During rainy season, there is cold and in autumn, the cloud gets cleared and there are sharp Sun rays. So, autumn represents both coldness (Kapha) and hotness (Pitta).
Here are the highlights of autumn regimen –
Tikta ghrita (medicated ghee recipe described in the treatment of skin diseases) is recommended.
Bitter and astringent tastes are recommended.
Easily digestible such as Rice, green gram, sugar, Amla. Pointed gourd. honey and meat of animals of desert-like lands are recommended.
Green gram is coolant, astringent, sweet, easy to digest and balances Kapha and Pitta.
Pigeon pea (Adhaki – Cajanus cajan)
Chickpea (Bengal gram), Lentil and grass pea – soup of these is useful in balancing Kapha and Pitta. Even the external application of these, in the form of ointment is also very useful to balance these two Doshas.
During evening, anointing the body with the paste of Sandalwood, Cus Cus grass, Camphor, wearing garlands of pearls and shining dress and enjoying the moonlight is advised.
exposure to snow (mist), indulgence in alkaline substances, satiation with hearty meal, use of curds, oil, muscle fat, exposure to sunlight, strong liquors, sleeping at day time and the eastern breeze.
Other medicines and herbs that can balance both Pitta and kapha Dosha
Herbs of Patoladi group –
Patola – Trichosanthes dioica
Amla – Emblica officinalis
Haritaki – Terminalia chebula
Vibhitaki – Terminalia bellirica
Arishta – Nimba – Neem – Azadirachta indica
Guduchi – Tinospora cordifolia
Dhavani – Solanum indicum
Vrisha – Vasa – Adhatoda vasica
Karanja – Pongamia pinnata
Herbs that balance Pitta and Kapha –
Cow-pea – (Raja Masha)
Edible Camphor – Cinnamomum camphora
Lotus – Nelumbo nucifera
White Water lily – Kumuda
Shankhapushpi – Convolvulus pluricaulis
Venuyava – bamboo seed
Trivrit – Operculina Turpethum
Arjuna – Terminalia arjuna
Gotu kola, tender shoots of Vetra (Salix caprea),
Kuchela (Cissampelos pareira Linn),Vanatiktaka (Cyclea peltata),
Karkotaka (Momordica dioica Roxb), Avaluguja (Psoralea corylifolia Linn),
Patola (Trichosanthes cucumerina Linn),Shakuladani – Picrorhiza kurroa,