An Critical Interpretation On Amlapitta Nidana

Abstract

Nowadays, there is a major issue because of the overuse of katu, snigdha, viruddha, abhishyandi, atyushna, vidahi, pista anna, a changed lifestyle, and indulgence in diwaswapna, ati udaka panam, chinta, and amlapitta. These causative factors also lead to vitiate pitta's dravata and Agnimandhya, which in turn produce shukhtatva and vidagdhata in ahara rasa. Therefore, the treatment of amlapitta and the prevention of its growth depend heavily on strengthening agni and following proper pathya. Amlapitta is defined as the elevated state of sourness of pitta, and it is a pathologic condition in which the pitta gets vitiated in terms of vriddhi. Kashyapa is the first person to talk about amlapitta explicitly. Virudha, adhyasana, vidahi, pittaprakopi ahara, and other nidanas of amlapitta lead to tridosha prakopa, where samana vata, pachaka pitta, and kledaka kapha are most impacted and result in agnimandya. Ashayadushti causes improper digestion of food, which leads to the formation of shuktata and unsuitable rasadi dhatus. After completing all of these steps, Amlapitta generates tiktamla udgara and hrtkantadaha. As a result, vitiating each and every tridosha yields amlapitta.