Pitta Dosha: The Harmony of Fire and Water

In Ayurveda, Pitta dosha represents a dynamic fusion of tejas (fire) and jala (water). While fire and water may appear contradictory, in pitta, they come together harmoniously. It exists within the body as water or oil, safeguarding tissues from the potential harm of fire.

The primary characteristic of pitta individuals is their inherent warmth, which is in line with the etymology of the word 'pitta,' derived from the Sanskrit term 'tapa,' which signifies heat. Hence, the name aptly reflects their disposition. It can also be translated as ‘austerity,’ and is noteworthy that these individuals can often display an austere and disciplined approach to life.

Qualities of Pitta Dosha:

• Pungent: It contributes to its sharpness and intensity.
• Hot: It embodies heat, adding to its fiery nature.
• Penetrating: Pitta delves deeply, affecting various aspects of bodily functions.
• Greasy and Oily: By nature, pitta is oily, playing a crucial role in managing the body's lubrication and maintaining heat.
• Liquid and Spreading: As a liquid force, pitta can extend its influence to all body parts.
• Sour: The sour attribute is an intrinsic part of pitta.

Primary Sites of Pitta:
Pitta dosha is primarily located in several parts of the body, including the eyes, blood, sweat glands, the small intestine, stomach, and lymph. Its central and most significant site is in the small intestine.

The Versatile Role of Pitta Dosha:

The fundamental role of Pitta in our body lies in transformation, and it plays a pivotal part in the body's metabolism, endocrine function, regulating heart rhythms, regulation of hormone levels and homeostasis, digestion, maintenance of body temperature, visual perception, hunger, thirst, and skin quality. On a mental level, Pitta dosha contributes to the understanding and assimilation of sensory impressions.

Sub-Categories of Pitta in the Body:

Pitta can be further categorised into five subtypes, known as the Pancha Pitta, resides in different body parts, including:

1. Alochaka Pitta: It resides in the eyes, transforming light and giving lustre and shine to the eyes. It regulates the dilation and contraction of the pupils.
2. Sadhaka Pitta: It is located in the heart; it controls heart rhythms and intellectual digestion. It gives mental clarity via the neurotransmitters that are responsible for the production of dopamine and serotonin. It controls the hypothalamus and the balance of homeostasis in the body.
3. Ranjaka Pitta: It occupies the liver and spleen, it imparts colour to the blood and influences our perception of colours, giving enthusiasm and vigour.
4. Bhrajaka Pitta: It resides in the skin, it maintains sweat gland activity, complexion, vitamin D production, melatonin levels, pigmentation, processes sensory-motor activities of touch sensation and regulates sleep cycle.
5. Pachaka Pitta: It is situated in the small intestine, it serves as the digestive fire of the gastrointestinal tract. It helps to break food down into an absorbable medium. It is responsible for digestion and assimilation of the food.

Physical Characteristics:

Voice	Clear and articulate voices
Touch	Pulse feels warm and sweaty
Frame	Moderate build
Weight	Average
Skin	Sensitive, warm, oily, prone to rashes
Hair	Straight, oily, grey, red, bald
Nails	Sharp, flexible, pink, lustrous
Eyes	Sharp, bright, yellow/red, sensitive to light
Nose	Uneven shape, deviated septum
Tongue	Long, pointed, red nose tip
Teeth	Slight yellowish, frequently bleeding gums
Lips	Red, inflamed, yellowish
Smell	Sweaty body odour due to their hot metabolism
Digestion	Strong, quick and burning
Joints	Moderately lubricated
Sleep	Moderate and sound
Energy and Emotions	Steady and passionate
Coping with Cold	Tolerant, can easily thrive

Behavioural Traits:

Nature	Controlling, dominating
Walk	Fast walking pace and easily tired
Physical Activity	Moderate
Dreams	Fiery, war, violence
Mental activity	Moderate thinking
Speech	Sharp and penetrating

Emotional Characteristics:

Pitta individuals are known for their intelligence and have excellent powers of comprehension and concentration. They may be competitive, judgemental, aggressive, and critical, particularly when pitta dosha is aggravated. Their deep-seated fear of failure and a perfectionist nature can lead to stress and workaholic tendencies. They possess excellent problem-solving and puzzle-unraveling abilities.

Psychological Characteristics:

Intellect	Sharp intellect, penetrating and keen minds.
Prosperity	Seek material prosperity, enjoy luxury, and showcase their wealth.
Forgetfulness	Sharp memory and logical thinking.
Communication Skills	Good communication skills, making them effective speakers.
Organisational Abilities	Strong capacity for organisation and leadership.

Causes of Pitta Imbalance:

• Eating warm, oily, salty and spicy food, including chillies, black pepper, cayenne pepper, curries peppers, and jalapeno peppers.
• Liking for sour and citrus fruits, such as grapefruit.
• Activated naturally in late spring and summer, adult age.
• Eating rancid yogurt, curd, fermented food, and fried food.
• Propensity for smoking cigarettes and drinking sour wine.
• Working in hot environment.
• Overexertion.
• Over exposure to sunlight.
• Prone to elevated anger, irritation or stress.

Signs of Pitta Imbalance:

An aggravated Pitta can lead to various health issues and bodily disturbances. Recognising the signs of Pitta imbalance is crucial for maintaining well-being-

• Craving hot and spicy food.
• Prone to sunburn, fever, inflammatory diseases, acid indigestion, excessive hunger, jaundice, profuse perspiration, rashes and hives, burning sensation, burning eyes, colitis, sore throat.
• Pitta type PMS symptoms are- tenderness in the breast, hot flashes, hives, urethritis, burning sensation when passing urine.
• Sour acid stomach, bitter taste in mouth, nausea, vomiting, gastric ulcer.
• Yellowing of urine, faeces, eyes and skin.
• Excessive appetite and thirst.
• Nausea or discomfort upon missing meals.
• Loose stools or diarrhoea.
• Skin problems such as acne, eczema, psoriasis.
• Alopecia, greying of hair.
• Conditions affecting the liver and gall bladder.
• Psychological changes: Feelings of frustration, anger, and irritability, judgmental, impatience, criticism, and intolerance.

Balancing Pitta:

Ayurvedic texts recommend the principle of opposites for reducing the level of a dosha that has become aggravated. To maintain balance and well-being, Pitta individuals should consider the following guidelines-

• Avoiding food with salty, pungent, and sour tastes.
• Tastes to favour: Sweet, bitter and astringent.
• Using ghee in moderate quantities as a cooking medium. It balances Pitta due to its cooling effect, a sweet taste, and being soothing for the digestive tract.
• Always avoid these foods: margarine, canola, GMO anything (i.e, soy, corn), agave nectar, high fructose sweeteners, grape seed oil, soda, CAFO meats.
• Routine times for your meals.
• Purgation (virechan karma): The administration of purgative substances for the cleansing of pitta through the lower pathways. It is best for removing excess pitta.
• Bloodletting (rakta moksha): This is a therapeutic process of removal of a small amount of blood from the body.
• Drinking sweet buttermilk (homemade yoghurt drink: blend 1 part yoghurt with 2 parts cool water, and sweeten with maple syrup or raw sugar), take with lunch to help enhance digestion. 
• Drink tea made up of 1/2 tsp each of cumin and coriander seeds in one cup of hot water.
• Eating or drinking in earthen wares or vessels made up of brass, silver.
• A moderate exercise routine that includes a challenging form of yoga, swimming, or biking, about five times per week. Avoid exercising during the hot part of the day.

Herbs-

• Alternative herbs (herbs that cleanse and purify the blood): Aloevera, Dandelion, Indigo, Manjistha, Neem, Plantain, Sandalwood.
• Homeostatic herbs (herbs which stop bleeding): Hibiscus, Manjistha, Saffron, Turmeric, White oak.
• Vulnerary herbs (promote healing of damaged tissues): Aloevera, Chickweed, Comfrey honey, Plantain, Shepherd’s purse.
• Cooling diaphoretics (which induces perspiration): Boneset, Burdock, Chrysanthemum, Coriander, Peppermint, Chamomile, Catnip.
• Cooling diuretics: Asparagus, Barley, Fennel, Gokshura, Punarnava, Lemongrass, Coriander.
• Rasasynas (rejuvenative tonics): Aloevera, Amalaki, Gotukola, Shatavari.

Yoga- You may practice following postures at a slow, smooth and steady pace.

1. Camel Pose (Ustrasana)
2. Cobra, Cow, Goat, and Bridge Poses
3. Fish Pose (Matsyasana)
4. Boat Pose (Navasana)
5. Bow Pose (Dhanurasana)
6. Locust Pose
7. Moon Salutation
8. Bhramari Pranayama (Bee-breath)
9. Shitali Pranayama (Cooling-breath)
10. Breathing exercise: Breathing through the left nostril only, for 5 to 10 minutes, will help to reduce pitta. (This is called the Moon Breath and is said to be cooling)

Dietary Guidelines For Pitta People:

Grains

It is best to eat these as a cooked grain or as yeast free bread. Grains should make up a large portion of the diet.

• Best: Barley, white basmati rice, millet, oats, white rice, wheat, whole wheat, quinoa, seitan (wheat gluten), spelt, sprouted wheat, tapioca (sago).
• Small Amounts: Brown rice (only in acute pitta conditions, otherwise it can be used often), muesli, polenta.
• Minimise: Buckwheat, millet, rye, corn flour.

Dairy

• Best: Raw or organic and non-homogenised milk, unsalted butter, cottage cheese, cream cheese, ghee, milk (taken warm with a small amount of spice such as fresh ginger, cardamom, or fennel), homemade buttermilk.
• Small Amounts: Hard non-salted cheeses.
• Minimise: Salted buttermilk, salted or feta cheeses, sour cream, kefir, cultured milks, frozen yogurt.

Nuts and Seeds

These should be eaten lightly dry-roasted to assist digestion and only very lightly salted, if at all.

• Best: Coconut, soaked almonds, psyllium, flax, sunflower, and pumpkin seeds.
• Small Amounts: Pine nuts, sesame seeds.
• Minimise: Dry roasted almonds, brazil nuts, cashews, filberts, macadamia, pecans, pistachio, hazel nuts, peanuts, black sesame, chia, tahini seeds.

Condiments

Condiments can be used to add one of the tastes to a meal or to balance out any heating or cooling qualities of a dish.

• Best: Carob sweetened with the “best” sweeteners.
• Small Amounts: Mayonnaise, sweet mustards.
• Minimise: Chocolate, salt, vinegar.

Oils

Healthy oils are very important and should be used abundantly if the skin is dry.

• Best: Ghee, olive oil, coconut, soy oil, primrose oil, walnut oil.
• Small Amounts: Avocado, corn, non-GMO soy, sunflower.
• Minimise: Almond, flaxseed, mustard, corn peanut, safflower, sesame oil.

Fruits

Sweet and ripe fruits are best. Avoid sour fruit.

• Best: Apples, avocados, blackberries, blueberries, cantaloupe, coconut, cranberries, dates, dried fruit, figs, grapes, lemons, limes, nectarines, pineapple (sweet), prunes, raisins, raspberries, strawberries, plums (sweet), pomegranates, quince(sweet), watermelon.
• Small Amounts: Apricots, bananas (very ripe only), cherries, grapefruit, oranges, pineapple, mango, peach.
• Minimise: All sour fruits, such as sour oranges (mandarin), sour pineapple, tamarind, sour plums, papaya, olives, tangerines, and all unripe fruit.

Vegetables

Vegetables are best eaten fresh. You may eat large amounts. Eat them cooked in the winter or if digestion is weak. Eat them raw in the summer if your digestion is strong. Fresh green vegetable juices are very good. Those with arthritis should avoid all nightshades.

• Best: Alfalfa sprouts, artichoke, asparagus, bean sprouts, bell peppers, bitter melon, broccoli, brussels sprouts, cabbage, cauliflower, celery, cilantro, cress, cucumber, green peppers, kale, leafy greens, lettuce, mushrooms, onions (well cooked), peas, pumpkin, seaweed, squash, zucchini, okra, green beans, jicama, olives (black), parsley, parsnip, potatoes (sweet), rutabaga, scallopini squash, spaghetti squash, sprouts, yellow crook neck squash, zucchini, wheat grass.
• Small Amounts: Avocado, beets, carrots, corn, eggplant, garlic (well cooked), parsley, potatoes, spinach, sweet potatoes, vine, ripened tomatoes, mushroom.
• Minimise: Chilies, hot peppers, mustard greens, onion(raw), radishes, tomato paste, tomato, green olive, turnip, kohlrabi, garlic, fenugreek greens.

Meats

If you choose to eat meat, limit consumption to 2-3 times per week, and eat it at lunch.

• Best: Chicken (white), egg whites, fresh water fish (trout), turkey (white).
• Small Amounts: Beef, duck, egg yolk, lamb, pork, shrimp, sea fish, venison, any other red meat.

Spices

When spicing, the overall spiciness is more important than individual spices. Even some “Minimise” spices can be used if balanced with other spices on the “Best” list. For pitta, food should be spiced mild to moderate and should never be very hot or bland.

• Best: Cardamom, chamomile, cilantro, coconut, coriander, cumin, dill, fennel, lemon verbena, peppermint, saffron, spearmint, turmeric.
• Small Amounts: Basil, bay leaf, black pepper, caraway, cinnamon, fenugreek, garlic (cooked), ginger (fresh), rosemary.
• Minimise: Anise, asafoetida, calamus, cayenne pepper, cloves, onion and garlic(raw), ginger(dry), horseradish, hyssop, marjoram, mustard seeds, nutmeg, oregano, poppy seeds, sage, star anise, thyme, amchoor (Indian spice).

Legumes

Consume legumes that have been soaked for as long as possible prior to cooking.

• Best: Black lentils, chickpeas, mung beans, split peas, soybeans (soy products), tofu, kidney beans, black lentil, pinto beans, soy beans, split peas, navy beans, temphe, tofu, white beans, green peas.
• Small Amounts: Aduki beans, tur dhal, urad dhal, soy flour.
• Minimise: Red and yellow lentils, soy sauce.

Beverages

These are best taken at room temperature or warm and never cold.

• Best: Bitter and astringent herb teas such as alfalfa, chicory, dandelion, hibiscus, and strawberry leaf, coconut milk, wheat grass juice, rice milk, pomegranate juice, prune juice.
• Small Amounts: Chai (tea or black tea), fruit juice diluted with 1/2 water, banana shake, coffee, ginger tea, apple cider.
• Minimise: Alcohol, carbonated water, coffee, sweet fruit juices, spicy herb teas, soft drinks, tomato juice, papaya juice, iced tea, lemonade, cranberry juice, chocolate milk.

Sweeteners

Overuse of any sweetener will eventually cause an imbalance.

• Best: Maltose, maple syrup, rice syrup, turbinado, date syrup.
• Small Amounts: Dextrose, fructose, raw honey, table sugar.
• Minimise: Molasses, raw sugar, jaggery, high fructose, corn syrup.
  

Conclusion:

Understanding  Pitta Dosha is essential for maintaining well-being and harmony within the body. Recognise the signs of imbalance, make necessary lifestyle and dietary adjustments, and embrace the wisdom of Ayurveda for a more balanced life.

Consult with an Ayurvedic practitioner for a personalised approach to your specific needs and constitution.

REFERENCES:

• https://ayurvedichealthcenter.com/wp-content/uploads/2015/11/AHCWS-Food-Brochure-Pitta.pdf
• Frawley, David, and Vasant Lad. The Yoga of Herbs. Lotus Press: Santa Fe, 1986.
• The Complete Book of Ayurvedic Home Remedies by Dr. Vasant Lad.
• Ayurvedic Medicine: The Principles of Traditional Practice by Sebastian Pole
• Balancing Pitta Dosha Diet- Utrecht Ayurveda

Author: Dr. Monika Mittal
Editor: Taahira Om Kisna
Photo: MD_JERRY