TO BE SOUR OR NOT TO BE SOUR
/As we progress into this time of year, generally before and around fall, when the weather can get rainy and heavy, there is an understanding in Ayurveda that Agni (particularly Jatharagni, the digestive fire) becomes variable in strength. Originally, the sour taste was suggested in Ayurveda during monsoon weather but we can adapt this scientific wisdom to any location that possesses similar qualities of climate. It is important to manage and regulate Agni to maintain health not only during this time of year but also within each season, and during transitions of seasons. In fact, what we do today affects our tomorrow and what we experience in the current season is partly an outcome of the previous season. It is all connected!
This is the time of year, especially here in the Northeast when the climate is hot and humid, but also rain can occur as it gets cooler, to colder. In other geographic locations, there will be an increase in heat and dryness. . A sense of lightness exists in general due to the heat combined with dryness, but a sense of heaviness can occur on hot and moist (humid) days. In general, the management of hot dryness is remedied by cool moisture, and the resolution to hot humidity is cooling dryness.
According to Ayurveda, Agni/Jatharagni (state of metabolic digestive functioning, and health) performs according to physics involving centripetal and centrifugal forces. Centripetal forces are directed from the periphery to the center. Whereas, centrifugal forces operate from a center point outwardly. In the case of digestion and the progression into summer months, as heat in the external atmosphere increases as summer months occur, the body’s innate intelligence and physiological functionality adapt where the heat surrounding the digestive system redirects towards the extremities (centrifugal), causing the heat to dissipate in such a way and the main digestive organs lose their potency.
Ayurveda suggests the sour (amla) taste regulates Agni that is compromised expressing itself as dissipated, weakened, and/or low. Sour (amla) consists of fire and water elements.) For those individuals that are Kapha and/or Pitta predominant, whether with Kapha or Pitta prakrti (constitution) and/or vikrti (vitiation from or of constitutional design), they would struggle more so this time of year with hot humidity and less so with hot dryness. Kapha and/or Pitta predominant individuals may struggle with ongoing upper respiratory ailments such as asthma (Kapha type), colds, allergies, a runny nose in excess with mainly whitish mucus, overall heaviness, and increased lethargy. As a side note, there is a condition known in Ayurveda as Sthauyla where an overweight individual, mostly considered obese, can have the opposite effect but this is not meant to be discussed as part of this article and should be addressed separately. Vata predominant individuals may actually feel increased dryness unless the humidity is present. Vata predominant individuals tend to do a little better in hot and humid climates. Whereas, Pitta predominant individuals generally do better in cooler climates. Importantly, the presentation of health or ill-health for these individuals must be determined by the state of digestion, its potency, or lack thereof. Based on the state of Agni, dietary and lifestyle considerations must be adjusted in order to maintain or regain health and well-being. Though Ayurveda generally suggests the sour taste (amla) to rectify a vitiating, compromised, weakening Agni that occurs during this time of year, it is essential to mention that this taste best supports Vata predominant individuals and/or anyone struggling with Vata-related issues. If a Kapha predominant individual is experiencing low Agni or compromised Agni, hot tastes/spices should be integrated into their diet, general, and with regard to individual cases. Using sour spices can actually cause Kapha to become more vitiated and Agni to be harmed even further due to the extreme qualities of sourness. Warming foods and spices such as cumin, cinnamon, black pepper, fresh ginger, mustard, basil, thyme, and rosemary would be better than cayenne, chili, red pepper flakes, or dry ginger. For the Pitta predominant individual with low Agni or compromised Agni, warm spices similar to that used by the Vata individuals can be used along with cardamom, fennel, coriander, black pepper (small dosage), fresh ginger (small dosage), turmeric, and even basil would be much better than the pungent spices. If Vata and Pitta predominant individuals have a generally healthy state of Agni, pungent can be minimally used or avoided, because pungent contains the elements air and fire which would exacerbate Vata and Pitta accordingly, in order not to cause their Agni to vitiate, along with other aspects of their mind and physiology. Use your body as your guide and notice the Karya Karana (cause and effect) relationship between what you put into your body and what you’re getting out of it.
According to Ayurveda, there are six tastes (Shad Rasa.) Read more about Amla HERE and if you’d like to read or review the six tastes. Click HERE for an article discussing the six tastes in detail. Ayurveda uses the six tastes throughout the year as it takes a whole year to achieve health according to the seasons (rtu), and not trying to get all six tastes in one meal. Generally, each meal should contain six tastes with a predominance of one that supports the individual state of digestion, time of day, and year. Following the seasons, incorporating your prakriti (baseline constitution) and vikriti (deviated state from baseline constitution where conditions occur) and understanding your state of digestion (jatharagni) are important considerations when aligning with any protocol that will support your level of health and homeostasis.
Below is a basic list of sour items that you can include as part of your diet. It is important to remember that too much of a good thing can have the opposite effect and therefore, it is important to know your own physiology and psychology before jumping completely or extremely into any dietary consideration. Start slow because slow and steady wins the race. Foods cooked with the right spices to align with your constitution are an important component of understanding proper cooking and the pharmacological actions of foods. Additionally, Ayurveda considers any food anything that is “lickable, chewable, drinkable, and edible.” Ca Su. 28/1 Ayurveda doesn’t support a “quick fix” mentality and in this case, it is essential to understand that anyone particular substance (Dravya) may have a predominance of a certain taste but that doesn’t exclude other tastes that are inherently present in a substance. That being said, just because something may be known to be mainly bitter it may also have other tastes that can affect the overall design of a diet or plate. This is why it is important to know what the substance is, to its fullest capacity as shown within the science of Ayurveda, and its appropriate application.
sauerkraut
yogurt
kefir
pickles
tomatoes
tamarind
grapefruit
lemon
rhubarb
vinegar
dough breads
sour cream
fermented foods
lemon juice
Anything that causes you to pucker but salivate can be sour.
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DISCLAIMER: This information is meant for educational purposes only. Any changes in lifestyle should be reviewed with a qualified practitioner and primary care physician if you are currently under their care for specific conditions.