Panchakarmais the process by which toxins in the various tissues and channels of the body are digested and liquefied. Preliminary procedure prime the digestive organs to be able to process the large toxic load which will imminently follow. For panchakarma therapies to be effective, we must increase theAgni, or digestive fire, of the body. This includes not only the main digestive fire (Jathagni) located in the stomach and proximal small intestine, but also the seven agnis associated with each of the sevendhatus(Dhatagnis) and the five agnis which correspond to the five elements which compose the physiology.(Bhutagnis)
Aushadi chikitsa (treatment with medicines) involves the ingestion of Agni‑promoting herbs. These herbs are generally pungent and bitter in taste (Rasa), heating in potency (Veerya), and pungent in post-digestive taste (Vipaka). Their physiological effects are to increase internal heat, stimulate the metabolism, enkindle the digestive enzymes, increase peristalsis, improve the circulation, and promote mental focus. These are herbs which warm the gastrointestinal tract (kostha), are commonly diaphoretic, stimulate gastric and intestinal digestive juices, provide kinetic energy to the circulatory system, and sharpen the five senses.
Many of these herbs happen to have anti-parasitic or antibacterial properties and some may have immune-enhancing effects. They all share the properties of being Kapha-decreasing and revivifyng a lethargic digestive system. They are generally Vata-decreasing as well except for the herbs with a predominantly ruksha (drying) quality. They can be used, in smaller amounts, in persons with a Pitta prakriti or in those with a Pitta excess related condition, especially if that condition involves ama.
Examples of some commonly used herbs for aushadi chikitsa in panchakarma include:
Ayurveda and the prevention of Cancer By Dr. Virender Sodhi, M.D. (Ayurved), N.D.
Balance is a central tenet of Ayurvedic philosophy. According to this ancient system of Indian medicine, to maintain balance is to live in a state of perfect health. Such a concept may seem impossible, however, against the modern tapestry of urban pollution, potentially toxic food sources, chronic stress and diseases like AIDS, heart disease and cancer. Thus the forces arrayed against us are formidable.
Fortunately, we have elaborate and very powerful metabolic systems in place to help us maintain balance. Our endocrine and immune systems’ function is to help the body adjust to changes that threaten its integrity, threats such as cold, hunger, injuries, infection, real or imagined danger and toxicity.
Given the means at our disposal, we can overcome almost unimaginable difficulties. Our bones can repair when broken, fatigue is remedied through rest, the immune system, through constant surveillance, is able to identify harmful invaders (i.e. bacteria, viruses and molds) and destroy them, thus eliminating the threat. Even when normal cells go bad, our immune system can detect the difference and eliminate the errant or damaged cells.
Life Out Of Balance
In 1850, about 1 out of every 150 deaths in the U.S. was due to cancer. Of all Americans alive today, it is estimated that at least 1 in 4 will develop cancer during his or her lifetime, and of these, about half will die of cancer. Despite modern advances in the early detection and treatment of most cancers, overall survival rates have not significantly changed for the last 20 years – this in spite of billions of dollars spent on research. In fact, cancer deaths have increased from 340,000 in 1971 to 526,000 in 1993. The question that needs to be asked is, why?
Recognized causes of oxidative damage leading to cancer are dietary imbalances (excesses of certain substances and deficiencies of needed nutrients), chronic infections leading to chronic inflammation, and environmental factors, which include smoking. We can, however, play an active role in mitigating these potentially harmful influences.
Cancer is Preventable
Cancer is generally regarded as an age-related disease. Statistics have shown that cancer is 30 times more frequent above the age of 55 than below 35; and cancer mortality is 100 times greater above age 55. Despite these compelling figures, it is perhaps more accurate to say that cancer is damage-related.
Aging appears to be in good part due to the action of oxidants produced as by-products of normal metabolism. Diseases such as cancer, heart disease, cataracts and brain and immune dysfunction are increasingly found to be, in large measure, oxidative in origin. It is through the process of oxidation that the energy in foods is released and made available for our use. The oxidants generated during that process can, if left unchecked, spread damage to virtually every cellular structure and process, including DNA, our genetic material. When this occurs, and is not repaired, cellular metabolism is impaired, potentially giving rise to genetic mutations which may become cancerous. As we age, the cumulative effect of unrepaired cellular damage increases the likelihood of developing some type of cancer. This explains why cancer may typically be seen as a disease associated with increased age; however, as explained above, cancer is by no means directly related to aging. Rather, it is, at least to a large degree, an outcome of progressive cellular damage and dysfunctioning repair mechanisms.
Ayurveda and Cancer
According to Ayurveda, cancer arises in the body when one acts against nature, or against the natural healthful balance of the body. This concept is called Pratyahara. Ayurveda teaches that one must follow the rules of Swasth Vrita, which means, literally, "healthy circle." This includes heeding daily and seasonal routines which take into account a person’s body type and the time of day and year. In general, Ayurveda seeks to balance the mental, physical and emotional aspects of being human, paving the way to perfect health.
Ayurvedic anti-oxidants like Amla, Turmeric, Ashwagandha, Bacopa monnieri, Gingko biloba – in fact, most herbs – are loaded with beneficial anti-oxidants which act as vigilant arsenal to protect our bodies from oxidative damage. Other anti-oxidants include Vitamins C and E, selenium, CoQ10 and carotenoids. The main source of dietary anti-oxidants, however, is fruits and vegetables, which contain more than 600 different types of carotenes, several thousand different bioflavonoids and a veritable host of other beneficial anti-oxidant nutrients. It is recommended that we eat five portions of fruits and vegetables daily, yet only 9% of Americans meet those recommendations. Studies show that the incidence of most types of cancer is nearly double among people who eat the least amount of fruits and vegetables, as compared with those who eat the most.
Food As Medicine
In the Ayurvedic tradition, food, herbs and spices are our sustenance and our pharmacy. What we eat plays an integral role in the balancing act that, according to Ayurveda, is the key to health. The basic diet is essentially made up of natural foods free of chemicals and pesticides. (A recent Consumer Report showed evidence of high levels of pesticide residues in our foods, toxins often linked to illness and disease.) According to Ayurveda, our source of nourishment must have a strong life force in order for us to maintain optimal health. Our food should be harvested when ripe and consumed while still fresh, so it can provide us with its full range of benefits. Eating locally grown, seasonal produce offers maximum nourishment, and brings us into harmony with our natural environment. Growing our food with natural agricultural methods, or purchasing food grown without herbicides, pesticides, insecticides or chemical fertilizers is also essential. As stated earlier, fruits and vegetables contain an abundance of anti-oxidants, vitamins, minerals and other valuable nutrients.
Eating a Balanced Diet, the Ayurvedic Way
According to Ayurveda, strong digestion is fundamental to good health, ensuring the absorption of needed nutrients and preventing the build-up of toxins in the body. Leafy greens, fresh fruits and vegetables, whole grains, nuts, seeds, beans and legumes, along with limited amounts of animal products, are all part of a well-rounded diet.
The same fundamental principles of nutrition are applicable to everyone. These include eating four to five vegetables and fruits daily, especially green and yellow vegetables and citrus fruits. I also advocate consuming six or more servings of whole grains and legumes, as well as fewer servings of high quality animal products such as meat, poultry, fish and dairy. A high fat diet has been associated with disease. It has been suggested that this could be due, in part, to the fat solubility of toxins, which increases the likelihood of ingesting high amounts of toxins by eating a high fat diet. Since toxins may be especially prevalent in animal fats, I recommend, for those who choose to eat animal foods, eating high quality, organic meats and dairy. Processed foods often have a high fat content and/or contain chemically altered fats such as partially hydrogenated oils, which are very unhealthy. Healthy fats include fish oils (be sure they are fresh, and contain no heavy metals or pollutants), ghee or butter, olive oil and high quality nut, seed and vegetable oils. As a general rule, fat content should comprise no more than 20-30% of the day’s caloric intake.
A diet high in fiber has been shown to exhibit protective actions against some types of cancer, as well as cardiovascular disease. Four kinds of fibers — cellulose, hemicellulose, pectins and lignins — are obtained from different sources of fruits, vegetables, grains, nuts and seeds. Fermented milk products such as yogurt have been shown to inhibit cancer cell growth.
Excessive consumption of sugar and carbohydrates, as well as processed, preserved and devitalized foods, dramatically compromises the immune system, a critical player in maintaining health and guarding against cancer. Sugar blocks the absorption of vitamin C, which is needed for proper immune system function. A healthy diet is low in sugar, and is composed primarily of nutrient-rich foods high in vitamins and minerals.
I recommend supplementing the diet with Vitamin E (400 IU or more daily), Selenium (200 mcg daily) and Vitamin C (up to 2,000 mg daily). CoQ10 and fish or flax oils are also important. One highly revered Ayurvedic preparation containing the amla fruit, alongwith nearly 40 select herbs, spices and other ingredients, has shown itself to be a powerful anti-oxidant and rejuvenative. The amla fruit is the world’s richest food source of Vitamin C, and contains a wealth of bioflavonoids.
Ashwagandha, also known as Indian ginseng or winter cherry, is a powerful adaptogen, helping the body to cope with stress and maintain its natural equilibrium. Ashwagandha, like amla, is loaded with bioflavonoids. Turmeric, or Curcuma longae, is another Ayurvedic anti-oxidant with strong anti-inflammatory and anti-infective properties. It can be easily incorporated into the daily diet by adding it as a spice to many foods.
Immune system function and integrity
A strong immune system is important for overall health. Cancerous cells arise in the body daily. The immune system’s role is one of surveillance and discrimination – first detecting foreign elements or abnormal cell growth, then making sure these elements are not allowed to gain a foothold and grow in the body.
Diet, herbs and exercise all play a role in maintaining healthy immune system function. As stated earlier, a diet low in sugar, supplemented with certain herbs and vitamins, makes for an optimally functioning defense against disease. Some of these herbs include Amla, Ashwagandha, Neem, Triphla and Turmeric. Stress can profoundly weaken the immune system; therefore, activities such as meditation, yoga and other exercises – all of which help alleviate stress — are highly recommended.
Weight loss and caloric intake
Excessive body weight has been linked to many diseases, including cancer. Studies have shown that obesity is associated with increased mortality from diabetes, cardiovascular disease and cancer. Ayurvedic physicians counsel patients in eating a diet that is appropriate for his/her body type. Such a diet will help to normalize body weight, at the same time establishing healthy life-long eating habits. It has been shown that people having a normal, healthy weight that does not fluctuate have less cancer than those whose weight swings up and down throughout adulthood.
The long life spans of isolated populations – including residents of the Hunza Valley in the Himalayas, Abkhazia of the former USSR and Vilcamba in Ecuador – have been linked to these populations’ low caloric intake. The 1200-1900 calories they are said to consume daily are mostly in the form of grains and raw vegetables, a small amount of meat, and little, if any, processed foods.
Exercise
Ayurveda has long noted that exercise supports and promotes good health. Researchers in the last several years, even in Western countries, have noted that physical exercise increases the ability of the immune system’s natural killer cells to fight and kill emerging cancer cells. Performing yoga postures, as well as breathing exercises (Pranayama) are excellent ways to reduce the potentially harmful impact of daily stress. Morning breathing exercises prepare the individual to deal with the rest of the day in a peaceful manner. Exercise programs can be beneficial for patients with cancer.
Liver Toxicity
Liver cleansing is an important part of maintaining health and an optimally functioning immune system. The liver is our body’s main detoxifying organ, mitigating the potential harm from toxins produced naturally within our bodies as well as those encountered in the environment. If we are exposed to a toxic chemical, and our liver is unable to excrete it, then the chemical may cause damage in the body.
Ayurveda prescribes several liver-tonifying herbs, including Andrographis paniculata, Picrorhiza kurroa and Eclipta alba. Additionally, an Ayurvedic cleansing treatment called Pancha Karma has been shown to have powerful detoxification effects.
Conclusion
It appears there is much to fear in our modern world, and that we exert too little influence over too many aspects of our harried lives. Ayurveda’s principles of health, and its preventative measures for dealing with cancer as well as myriad other life-threatening illnesses, teach us that we can play an active and critical role in preserving and enhancing our own well-being.
Cancer Prevention
1 - Meditate to reduce stress.
2 - Always eat healthy and nutritious food.
3 - Try to eat organic food which is free from pesticides and chemicals.
4 - Exercise regularly to increase your body’s metabolism.
5 - Increase your intake of fruits, vegetables, salads and whole grains.
6 - Cut down on red meat in your diet.
7 - Avoid chemically cured or smoked foods to minimize the contamination of foods with carcinogens.
8 - Avoid direct exposure to radiation and some chemicals that have carcinogenic activities.
9 - Alcohol and tobacco are associated with cancer and should be avoided as much as possible. If alcohol is to be consumed, the intake should be moderate.
10 - Add Amla, Ashwagandha, Guggal and Turmeric to your daily diet.
Diseases of the Digestive System The stomach, liver and small intestine. Four state of digestive fire
1. High Agni
Agni is usually high in pitta types, with excessive appetite. Circulation is strong but toxins in the blood and bleeding are more common. The stool will tend to be loose with some diarrhoea. Resistance to diseases is generally good but when they do occur, diseases are apt to be sudden and severe (like febrile disorders or heart attacks).
2. Low Agni
Agni is usually low in kapha types, with poor appetite, low metabolism and tendency to gain weight even without excess food consumption. There will be excess of mucus and congestion. Circulation is poor and colds and flu are more common but diseases are often not severe.
3. Variable Agni
Agni is variable in vata types with periods of strong appetite, even extreme hunger, alternating with loss of appetite and forgetting to eat. Gas, distension and constipation are usually signs of variable agni. Circulation is also variable, as is resistance to diseases. More debilitating diseases and long term derangement of the nervous system are more likely.
4. Balance Agni
Signs of balance agni are normal and regular appetite that is consistent and easily satisfied with natural, not strongly spiced foods. Bowel movements will be regular and there will be little production of gas or bloating. Sensory acuity and mental clarity will also usually be strong.
Herbs for Agni
Agni is increased by pungent, sour and salty tastes and decreased by sweet, astringent and bitter, through bitter taste in small amounts before meals can also increase Agni.
- When Agni is high spices should general avoided but digestive bitter – aloe, barberry and gentian can be taken.
Tikta or Mahasudarshan Choorna these low the digestive fire without increasing toxing.
- Whe Agni is low hot spices can be taken – cayenne, ginger, black pepper (typically the Trikatu formula).
- When Agni is variable, spices and salt should be taken – asafoetida, ginger, cumin, rock salt.
- When Agni is normal harmonizing spices – cardamom, tumeric, coriander and fennel can be taken to maintain balance.
Trikatu (1gr. or ¼ of a tea spoon half hour before meals)
Panchakarma is the process by which toxins in the various tissues and channels of the body are digested and liquefied. Preliminary procedure prime the digestive organs to be able to process the large toxic load which will imminently follow. For panchakarma therapies to be effective, we must increase the Agni, or digestive fire, of the body. This includes not only the main digestive fire (Jathagni) located in the stomach and proximal small intestine, but also the seven agnis associated with each of the seven dhatus (Dhatagnis) and the five agnis which correspond to the five elements which compose the physiology.(Bhutagnis)
Aushadi chikitsa (treatment with medicines) involves the ingestion of Agni‑promoting herbs. These herbs are generally pungent and bitter in taste (Rasa), heating in potency (Veerya), and pungent in post-digestive taste (Vipaka). Their physiological effects are to increase internal heat, stimulate the metabolism, enkindle the digestive enzymes, increase peristalsis, improve the circulation, and promote mental focus. These are herbs which warm the gastrointestinal tract (kostha), are commonly diaphoretic, stimulate gastric and intestinal digestive juices, provide kinetic energy to the circulatory system, and sharpen the five senses.
Many of these herbs happen to have anti-parasitic or antibacterial properties and some may have immune-enhancing effects. They all share the properties of being Kapha-decreasing and revivifyng a lethargic digestive system. They are generally Vata-decreasing as well except for the herbs with a predominantly ruksha (drying) quality. They can be used, in smaller amounts, in persons with a Pitta prakriti or in those with a Pitta excess related condition, especially if that condition involves ama.
Examples of some commonly used herbs for aushadi chikitsa in panchakarma include:
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