Abstract

UNDERSTANDING VEGETABLE-INDUCED INDIGESTION THROUGH AYURVEDA: ETIOLOGY AND ANTIDOTES

Dr. Ekta Ambade*, Dr. Sapana Ukey, Dr. Archana Belge

Abstract

Indigestion (Ajirṇa) is one of the most common gastrointestinal disturbances described in Ayurveda. Impaired digestion is regarded as a primary factor contributing to the development of various diseases. consumed food which is not properly digested lead to weaken digestive fire(agni). When Agni becomes weak, indigestion occurs; and when indigestion sets in, all the bodily functions become sluggish and inactive due to Aama accumulation. As a result, diseases such as Jvara, Visuchika, Alasaka, and many others begin to manifest. Therefore, indigestion is regarded as the root cause of all diseases. Vegetables are commonly recognized as valuable dietary components vital for maintaining health and nutritional balance. However, Ayurveda recognizes that certain vegetables, owing to their inherent guna, improper processing, or unsuitable combinations lead to Ajirṇa (indigestion). Aims to analyze the causative factors (nidana), and Ayurvedic antidotes (pratyanikachikitsa) for vegetable-induced indigestion. The study concludes that vegetable-induced indigestion results from imbalance between individual Agni and the qualitative attributes of food.

Keywords: Aama, Agni, AharaVidhi, Ajirṇa, Pratyanikachikitsa, Vegetable indigestion.