Could you be suffering from Ama?

 

by richard clark

Published in Australian Yoga Life, Issue 8, 2004.

 

Ama is a word from the Sanskrit language, the language of the Vedas and early ayurvedic medical texts. It is a word we might nowadays translate as 'toxins', but it is both more elaborate and more subtle than the word toxins might suggest.

Do you frequently wake up feeling heavy, dull and tired? Experience stiff achey muscles, a coated tongue, chronic fatigue or digestive complaints? Chances are, you could be suffering from what is known in ayurveda (eye-ur-vayda), the sister science of yoga, as ama (ah-muh).

In this article we will take a closer look at the phenomenon of ama; how it affects us all in some way, and how it is a primary factor associated with states of ill-health and disease. We'll also investigate how we can, through ayurvedic and yogic recommendations, minimise the development and impact of ama, and in doing so, improve the quality of our life.

Ama is a word from the Sanskrit language, the language of the Vedas and early ayurvedic medical texts. It is a word we might nowadays translate as 'toxins', but it is both more elaborate and more subtle than the word toxins might suggest. Literally the word ama means 'unripened' or 'uncooked' and refers to any product that passes through our digestive system without being completely digested or 'cooked'. We?ve all heard of environmental toxins, but ama toxins are of our own making.

For us to better understand the concept of ama, it may be helpful to briely examine some other fascinating subjects that yoga and ayurveda have to offer, such as agni, the five elements, yagna and ojas.

Understanding the digestive process is essential to our understanding ama, but this need not be a complicated study. Cooking is an appropriate metaphor for the digestive process, because in ayurvedic and yogic sciences, the primal 'fire' element is seen to be the single most important factor in the breakdown and conversion (or cooking) of all food taken into the digestive system (cooking pot). It is the fire element that has the power to cause a change of state in any substance.

Everything we take in as food requires processing or 'cooking' in order to prepare and re-present that nourishment in a form acceptable to the cells of the body. The refined substances (chemical/energetic components of food) resulting from complete digestion become available for our growth, repair, energy, immunity, creativity and mental/emotional balance. Our daily choices regarding food intake influence our state of mind and our character and, as a point of interest, ayurveda and yoga further expand the concept of food to include everything we take in through the five senses. What we choose to watch, read, listen to, taste, touch, or breathe in, has the capacity to nourish us.

Let's take a closer look at the fire element known in Sanskrit as agni (ugh-nee) and how it relates to the digestive process and ama. Vedic sciences recognise that the earth and everything on it is constructed from combinations and permutations of five fundamental elements - ether, air, fire, water and earth. These elements exist in a range of states from the subtle to the gross. In their primary states, the ?ve elements may be conceived more as codes or 'packets' of intelligence. That is to say, that while physical fire, for example, is quite obvious, it is not the only manifestation of the fire element in the universe. On a more subtle energetic level, fire is a radiant principle which underlies all processes involving conversion and transformation. The fire element may be noted in any object or process displaying the characteristics of fire - light, heat, conversion and combustion.

Ayurveda acknowledges the importance of agni in so many vital psycho-physiological processes including skin colouration, eyesight, mental and physical digestion, courage, maintenance of body temperature, and intellectual ability. In our own digestive system, substances such as hydrochloric acid and other digestive enzymes carry the intelligence of the fire element. They are hot, sharp and penetrating by nature, just like the fire element (have you ever suffered heartburn?). These substances enable the cooking or conversion of gross food particles (broken down by chewing) into a more refined product termed 'ahara rasa' in ayurveda.

The fire bio-energy present in the stomach and upper small intestine (jatharain Sanskrit) is known as the jatharagni. Ayurveda has revealed 13 different agnis in the human body, however jatharagni is the most important, as the other 12 are dependent upon it. In the outer world the sun is another locus of agni. There's an old saying, 'as in the macrocosm (outer environment) so in the microcosm (inner universe)'. The strength of the jatharagni will correspond with the solar agni, so as the sun reaches its zenith at midday, so too will the power of jatharagni. This is why its best to eat your main meal around midday.

Fire has been revered and viewed symbolically as the embodiment of transformative process, since ancient Vedic times. Fire transforms the gross into the subtle. The Vedas, the earliest extant spiritual works of humanity, speak of the fire ritual known asyagna (which can mean sacrifice). In the yagna ceremony, a sacrificial fire is constructed into which various offerings, often rice and ghee, are placed according to recommended guidelines. These substances are transmuted into refined essences by the fire. The symbolic use of the physical fire in yagna rituals represents the inner spiritual flame that we should ignite in order to become enlightened. (Agni, incidentally, is considered to be the root of the English word 'ignite'.)

Ayurveda takes the view that whenever we partake of food we are performing an inner ?re offering. The body?s own elaborate inner ?re is the jatharagni. Most of us perform about three inner ?re rituals daily, but perhaps not always with the respect that a ritual deserves. Eating may be viewed as an offering into that digestive ?re from which the altered or transformed products are sent to nourish each and every living cell of the body. In a sense, the food you consume is becoming you!

So, spare a moment to consider what may happen if things don't go quite right, If you have not followed the recommended guidelines for your fire ritual, if you've perhaps stuffed food in when you weren?t even hungry (hunger is a sign of agni's activity), if you?ve eaten when you were emotionally distressed, or consumed a tempting but probably indigestible mess of sickly sweet items.

Complete balanced digestion is so important. It is said that if agni is strong, even ingested poison can be turned into nectar (please don't try this at home - just get the point!) and if agni is weak, even the best chemical free organic food can become a toxin in the body. This is because weakened agni cannot efficiently complete the digestive process, and the result of that unfortunate situation is 'half cooked' food or ama.

This ama is so insidious that even traditional Sanskrit synonyms for disease, such as 'amaya', ring with its name. Ama is described as being a particularly sticky, heavy, turbid and foul-smelling substance. It has the tendency to accumulate in the gastro-intestinal tract and then overflow into the circulatory system, to eventually deposit into weak tissues around the body (for example joints, in the case of ama-induced arthritis). These tissues may be genetically weak, nutritionally deprived, have been damaged through injury or weakened by negative emotions. Once lodged in these sites, ama is well-placed to interrupt the functioning and status of the affected tissue. At that level of cellular interference, ama deprives the cells of nourishment and energy, and that's how we'll feel - dull, sluggish and tired all the time. Also, the body's waste products will take on the characteristics of ama - stools will become sticky and very strong smelling, urine becomes odorous and cloudy, and perspiration (considered a waste product or 'mala' in ayurveda) will also become particularly unpleasant in odour.

To lessen the likelihood of this chain of events occurring, we need to achieve complete digestion or processing of our food, through healthy balanced agni. The imagery of agni as digestive fire can help us become alert to many of the factors responsible for its imbalance: overeating will 'snuff out' the digestive fire, icy cold drinks will 'swamp it', skipping meals will cause the agni to 'rage uncontrolled', and emotions and irregular lifestyle will cause the fire to 'waver'. Each time, a little more ama is produced.

There'ss another good reason to avoid ama production in the body. Ama is the natural born enemy of 'ojas', a refined energetic material that provides strength, immunity and longevity to our bodies. The previously mentioned 'ahara rasa' which has been prepared from ingested food by the jatharagni, passes through a series of metabolic transformations in each of the body's seven dhatus or tissues. (Ayurveda explains that the body is comprised of seven primary tissues, each of which has its own agni). After the originalahara rasahas undergone processing in each of these tissues, the seventh tissue - shukra or reproductive tissue - prepares the ultra-refined ojas. Ayurveda regards ojas as the essential energy of the immune system. Ojas is present in all the body's tissues, but has a specific relationship with the heart. Swami Sivananda of Rishikesh has referred to this material as the 'prana of pranas'.

Hatha yoga texts are replete with references to agni, ama (toxins), and ojas. In ayurveda, daily exercise, or 'vyayama, is recommended. Yoga asana ranks high on the list for vyayama, as asana produces lightness in the body, increases digestive fire, gives strength and elasticity to the tissues and calms the mind. Moreover, yoga's emphasis on yamas and niyamas and sattviclifestyle, greatly minimises the toxins which we may encounter on other levels.

One suggestion to yoga students, especially those who practise styles of hatha yoga involving heat, is to avoid guzzling a lot of water, especially cold water, during asana practise. The combination of yoga asana and heat can help to mobilise toxins; however, cold water will dampen the agni, or heat, that arises with practice, and the toxins rather than being 'burned up' will travel and settle into other weak tissue sites.

Why is it important to balance the agni (the digestive fire)?

• The nutrition required by all living cells is dependant on a balanced and complete digestive process.
• Imbalanced agni leaves an unprocessed residue which accumulates as toxic ama.
• Digestive abilities on all levels ('digestion' of all physical, sensory and mental experiences) rely on balanced agni.
• Production of ojas will be improved (ojas supports our immunity, strength and experience of bliss).
• This helps to maintain normal bodyweight for your body type.

How can I tell if my agni is balanced?

SIGNS OF BALANCED AGNI

• You will experience normal appetite at mealtimes
• You will leave the table feeling comfortable, refreshed and energised with a feeling of satisfaction and no bloating or digestive distress
• You will produce well-formed faeces without strong smell
• You can eat all types of food without disturbances
• Your complexion will glow.

SIGNS OF IMBALANCED AGNI

• If agni is excessive there may be a raging appetite outside of mealtimes; if underactive there may be complete lack of interest in food.
• You might leave the table feeling heavy, lethargic, bloated, gassy, or with heartburn and belching
• Faeces will not be well-formed, will have foul odour, tend to stick to the bowl and possibly contain undigested food.
• Sensitivity to many foods, food intolerances and allergies.
• Dull complexion.

Why did my agni become 'imbalanced'?

• Eating on the run, skipping meals
• Eating while emotionally upset
• Overconsumption of cold, liquid substances eg ice water
• Overeating, overconsumption of heavy and cold food late at night
• Not enough/too much exercise; under/overwork

What can I do to balance my agni?

See the guidelines for good digestion in Table 1.

Why do I need to be aware of ama?

Ama makes you dull, sluggish, easily fatigued, susceptible to colds and infections and smelly - no fun at all really! Still, the question may arise that "if the body has innate intelligence which directs self-healing, self-repairing and detoxifying mechanisms, what's all the fuss about ama? Surely the body is well-designed enough to deal with and eliminate ama?"

Well, perhaps, if only we'd get out of our own way! If, however, our agni remains strong and balanced through a regular diet appropriate to our body type, and balanced emotions and lifestyle, it can deal with and burn up a little ama. Oftentimes though, we may ?nd we?ve reached a stage in life where we're suffering the effects of accumulated ama, and this takes more work to eliminate. Despite our best intentions, many modern food items typically consumed today are in themselves quite 'ama-genic', devitalised and overprocessed.

The problem with ama, once it has arisen, is that due to its adhesive quality - its stickiness and propensity to accumulate - it tends to cause obstructions in the channels of communication in the body; (srotas) for example, blood vessels, nerves and intra-cellular channels. These obstructions hamper both the flow of intelligence and the body's natural healing mechanisms.Ama takes the zest out of life!

How can I tell if I'm already affected by ama?

Early signs and symptoms of ama production are a sticky coating on the tongue, offensive breath, strong body odour, loss of strength, indigestion, laziness, waking up feeling dull, heavy and nauseous, little desire for food, strong smelling, cloudy, urine.

Later signs and symptoms of ama may vary depending on the level, chronicity and site at which ama has accumulated. There may be chronic fatigue, poor memory, frequent colds and infections, abundant mucous, excess weight gain, skin eruptions, painful joints, allergies and food intolerances, and depression.

Why am I suffering from ama?

Specifically, ama production is described as having arisen from either of, or a combination of, two factors. First, it could be due to diminished strength of your agni, perhaps from overwork, over-eating, excessive exercise, lack of exercise, eating on the run or eating when emotionally upset. Secondly, it could be due to unwise eating habits, especially the following.

• Eating when you're not hungry
• Eating when you?re emotionally upset
• Eating unsuitable food combinations which accelerate ama production (see Table 2)
• Eating heavy cold food late at night; for example icecream or yoghurt
• Eating before the previous meal has been digested. You will know when the previous meal has been digested, because you will again experience the return of hunger and you will feel no bloating or digestive distress. Listen to your body!

What can I do about ama?

The best thing to do is avoid ama production in the first place! Achieve complete digestion by following the guidelines for good digestion in Table 1. You should also:

• Avoid incompatible food combinations (see Table 2)
• Avoid overeating; the quantity and type of food eaten shouldn?t overburden your agni.
• Minimise or eliminate canned, frozen, deep fried, left-over foods, fermented foods, ice-cold drinks, cheese and red meat.

Certain spices can assist your digestion and minimise ama production; learn to use them in food preparation - cardamom, fennel, ginger, hing (asafoetida), coriander, cumin seed and turmeric. Alternatively, at health food stores you can purchase ayurvedic churnas (prepared spice blends) specific to your body type and digestive requirements.

So, the good news is that there's plenty you can do about ama. A wide range of yogic practices have long been recommended to assist detoxification and balance or rekindle the agni. Each class of asanas - the forward bends, twists, backbends, inversions and balances - can have positive effects on the agni, though some more than others.

Swami Sivananda recommended, amongst others, Sirsasana (headstand) to "augment the jatharagni". The Hatha Yoga Pradipika text has suggested the use of Mayurasana (peacock pose) and Bhastrika pranayam (the 'bellows breath') to remove toxins. Sri K Pattabhi Jois, in his Yoga Mala has recommended Navasana (boat pose) to "cure gastric trouble resulting from food not digesting completely... due to a lack of digestive fire", and Paschimottanasana (extreme forward bend) to "increasejatharagni". Swami Satyananda Saraswati has explained agnisar kriya as a particularly beneficial practice, and Sri BKS Iyengar, in Light on Yoga has mentioned Mayurasana, again as a posture which "improves digestive power... and prevents the accumulation of toxins due to faulty eating habits"; and Uddiyana bandha (abdominal lift) which "increases the gastric fire and eliminates toxins in the digestive tract."

Still others recommend the yogic cleansing system known as shatkarma or shatkriya. How to perform and sequence these practices should always be learned from an experienced and qualified yoga teacher.

You can also learn to increase sattva - the qualities of clarity, peace and love - in your world. Some ways to achieve this are: listen to uplifting music, read inspirational texts, enjoy nature, seek balance and spend time in reflection. When sattva is dominant in our minds and lives we tend to make more life-enhancing choices in all areas, with less toxic residues as a result.

Yoga and ayurveda are both sciences of awareness. Awareness is a great gift indeed. It helps to raise our consciousness from the mundane to the sublime. Becoming better tuned to your body, prana, agni, five senses, mind and emotions through regular yoga practice (abhyasa) is a great step toward developing this awareness.

We've all heard the adage "you are what you eat". Ayurveda adds "you are what you digest!". To apply these principles you don't need fancy equipment or advanced technical knowledge of digestive physiology. Being informed about amashouldn?t make you feel apprehensive, just more aware. Try digesting this information a couple of times and use it to your best advantage. It's a 'sure-fire' way to better health.

 

Table 1 — guidelines for good digestion

Eat when you are hungry Select food that is fresh, lightly cooked, warm and easily digested. Salads are okay in summer if you're agni is balanced Eat in a relaxed congenial atmosphere Avoid unsuitable food combinations (see list below) Eat the main meal somewhere around midday as agni is stronger at that time Avoid large meals and heavy food late at night Rest your agni once a week; take only a light meal such as soup or broth or fruit

Eat appetising food (tasteless meals won't stimulate your agni and may lead to incompletely digested food) Try chewing cardamom seeds or fennel seeds after meals; they help digestion and freshen the breath Sip ginger tea or fennel seed tea with meals Don't make food a religion - fanaticism and rigidity are not necessary. Food nourishes us and keeps us healthy, but it isn't the goal.

 

Table 2 — unsuitable food combinations
Ayurveda declares that certain combinations of foods make for accelerated ama production. Here are some examples of foods that should not be combined. Fish with dairy milk Milk or yoghurt with sour/acid fruits eg citrus, strawberries or tomatoes	Milk with banana (say goodbye to the old banana smoothie) Additionally, heating honey is considered to produce powerful ama, for example, honey in cakes and biscuits, muesli bars and stir fry sauces with honey. Therefore eat raw unprocessed honey.

 

 

References

 

1. Sivananda, Sri Swami, 1998 (reprint), Yoga Asanas
2. Vishnudevananda, Swami, 1999, Hatha Yoga Pradipika (translation and commentary)
3. Jois, Sri K. Pattabhi 1999, Yoga Mala, translation by Eddie Stern, Patanjala Yoga Shala
4. Satyananda Saraswati, Swami, 1996, Asana Pranayama Mudra Bandha
5. Iyengar, B.K.S., 1976, Light on Yoga, London, Thorsons

 

To download the article click here