Amlapitta: An Ayurvedic Approach to Hyperacidity

Amlapitta (hyperacidity) is one of the most typical illnesses in the present era. In our fast- moving world , Amlapitta is the common disorder within the society because people eat unhealthy or incompatible foods & follow irregular routines. A luxury-loving lifestyle provokes people to shun a busy, stress filled lifestyle, which makes us ignore healthy eating habits. The main reasons behind Amlapitta are eating in a hurry, constant worrying, and eating spicy and oily food. Acharya Charaka, Sushruta, and Vagabhata have not described Amlapitta as a disease. Acharya Kashyap, Harita & Madhava, first described Amlapitta .Amlapitta is seen in all ages, all classes, and all communities. Amlapitta is a disease of Annavaha strotas. Amlapitta usually happens when the mandagni (weak digestive fire) & amaa (undigested food) build up in the body. In Amlapitta, kapha and pitta are dominant doshas. Avipak, Utklesh, Kantha dah, Tikt amla udgaar & aruchi are the hallmark symptoms of Amlapitta. The excessive consumption of amla, katu, ushna, and viruddhashana (incompatible food combinations) can lead to the aggravation of a pitta dosha. Normally pitta has a Katu rasa, but when it is converted into Amla rasa , it results in amlapitta. Hyperacidity is caused by an imbalance between the acid secreting mechanism of the stomach & the protective mechanism. When there is an increase in the secretion of hydrochloric acid by the cells of the lining of stomach is known as hyperacidity. In hyperacidity, heartburn is felt around the lower chest. Poor lifestyle is thought to be one of the main reasons for acidity.