This metabolic sequence is not unique to human physiology; it is a universal phenomenon. Jathara agni exerts its influence on life everywhere, particularly organic life, and we see the same three transient phases operating throughout nature. For example, freshly cooked rice is sweeter than uncooked rice, reflecting the sweet phase of transient metabolism.
If this rice is left outside, the agni in the environment soon causes it to become acidic and turn sour. Because of this transformation, it becomes more homogenous and less recognizable as individual rice particles. Having passed through the transient sweet and sour phases, the rice enters the pungent phase. It begins to bubble, as the water in the rice separates from the solid particles’. Here again we see vata’s influence causing jala to separate from prithvi.
The progressive influence of jathara agni can again be seen when milk or fruit is left unrefrigerated in warm weather. At first, the milk and fruit are sweet and the prithvi and jala in their makeup are well contained. After a time, the fruit and milk begin to taste sour or acidic. Finally, they decompose and the water and solids separate. The fruit becomes mealy and dry, and the milk curdles. Both substances take on a pungent smell.
If we were to eat a few slices of fresh bread, a sweet food, and then regurgitate a small amount after a few minutes, we would find the bread had become even sweeter and more liquid than it was originally. If we regurgitated some of the bread a few hours later, after it has entered the small intestine, we would find it had a sour taste and a homogenous appearance which is unrecognizable as bread. If, after more time, the food mass could be examined in the colon, or its by-product examined in the excrement, it would be drier in appearance and have a pungent smell. This demonstrates the progressive influence of jathara agni in prapaka digestion.
The Influence of the Three Transient Phases on the Body
As food moves through the three transient phases of prapaka digestion, the whole body feels the influence of each dosha as it sequentially dominates digestion. In the first stage, the influence of kapha creates a heavy, or even a sleepy feeling. When food leaves the stomach and enters pittas zone, conversion processes elevate body temperature and we begin to feel warm and thirsty. When our food enters the last phase, the influence of vata stimulates in us the need for activity.
We can see these three transient phases affecting animals in much the same way. If you have a dog, notice that soon after the dog has eaten it will become lethargic and will find a place to curl up and sleep, indicating that the food is in the kapha stage of digestion. Once the food goes into the second, or to-dominant phase, the dog’s body temperature rises. He will then get up to look for a drink of water and a cooler, shadier place to sleep. When the food moves into ‘vata’s zone in the colon, the dog will suddenly get up, stretch his muscles and go for a walk.
Diagnosis and Transient Phase Metabolism
When we understand the nature of the three phases of prapaka digestion, we are better able to identify the specific situations which tend to produce ama. The length of time required for food to pass through each phase of transient metabolism is a very important clue as to the source of the digestive problem.
For example, if someone experiences sluggishness until three in the afternoon, after eating at eleven in the morning, it indicates the food is remaining too long in the kapha phase of transient metabolism. There are a number of possible explanations for this. Fitst, the food that was eaten was too kaphic in nature and has slowed down the digestion. Foods which are excessively sweet, heavy, oily and cold take longer to digest because they require a stronger digestive fire and create more kapha as a result. We feel lethargic for a longer period of time after eating heavy, sweet foods. Eating large quantities of food also produce the same effect, as they place a greater demand on agni’s ability to digest them.
Second, kapha and/or kapha-telated ama could have accumulated in that zone of the body from previous bouts of poor digestion. This excess can either overwhelm or spoil the functions of the other doshas there or weaken the digestive fire. The two factors above can then deplete the agni or pitta function in the second stage of prapaka digestion, causing a backup in the first stage.
The source of a digestive problem may also lie in the sour or pitta phase of transient digestion. If someone notices increased acidity, even shortly after eating, it shows that sour metabolism has overwhelmed the sweet phase of prapaka digestion. This imbalance can also be experienced as more heat and thirst than usual or as a sour or metallic taste in the mouth. A number of factors can account for second stage indigestion. If the digestive agni or pitta function are normal, then the problem is due to eating too much sour, hot, spicy or fermented food. Adding more heat to an already well-functioning digestive fire can aggravate pitta.
A second possible cause is due to an over-accumulation of pitta and/or pitta-related ama that has resulted from past indigestion. This may have occurred due to a weak agni which allowed the food to ferment, a prime cause of pitta-telated ama. If pitta is too strong, then appetite can be excessive or constant — we might feel hungry an hour or two after eating. Acidity, irritability before eating, and food cravings also indicate pitta aggravation.
Problems in the pungent or vata stage of transient digestion do not normally occur by themselves. They result from improper metabolism in the two previous phases. This causes either an increase or decrease in pungency which manifests as either constipation or loose bowels. For instance, irritable bowel syndrome is a common problem of vata aggravation associated with metabolic deficiencies in the two previous stages.
In general, if the digestive fire is strong, the time it will take to digest our food will be shorter; if it is weak and sluggish, it will take a longer time.
When an Ayurvedic physician is attempting to determine where the source of a patient’s indigestion lies, he will often ask his patient the following questions: “How long does it take for you to digest your food?”; “How long do you feel lethargic after eating?”; “Do you become excessively thirsty?” and “When do you become inclined toward activity after eating?” These answers help determine the strength of the patient’s digestive fire. The physician can also tell whether ama is being produced as a result of weak digestive fire, doshic aggravation or unsuitable food. He confirms his findings by” feeling the patient’s pulse, palpating the abdomen and examining the malas. The doctor can then prescribe suitable treatments and recommend dietary changes which will strengthen agni and restore normal function to the doshas.