Dr. Shekhar Annambhotla, classically trained Ayurvedic Doctor (Vaidya), studied 9 years of medical school in India and practicing ayurveda over 3 decades. For more information, please visit our website: www.ojas.us or www.studyayurveda.com or www.aapna.org or www.globalayurvedaconferences.com

1. Dr.Vaidya. Shekhar Annambhotla, BAMS, MD-Ayu, LMT, RAD
President. Association of Ayurvedic Professionals of North America, Inc. USA
Director, Global Ayurveda Conferences, LLC & Global Ayurveda Academy, USA
Director, Ojas, LLC – AyurvedaWellness Center, Pennsylvania, USA
“Psychosomatic effect of six tastes on gut health ”
A new dimension

2. Mind Body Relationship
“Manah sareerayo sthapah parasparam anuvrajeth / /
Aadhara Aadheya bhawatwat taptaajyam ghatoriva //
This particular quote from great Indian epic ‘Mahabharata’
santhi parwa beautifully emphasizes the mind body relation.
It means that “The mind (psychic component) is like ghee
(clarified butter) in an earthen pot (the body or somatic
component).The warmth or chill of either necessarily affect
the state of the other”

3. Taste is the sense by which the chemical
qualities of food in the mouth are
distinguished by the brain, based on
information from the taste buds. Quality or
“basic taste”, explains BerndWolfgang
Lindemann, an active taste researcher in
Germany, is a psychophysical term.

4. Tastes influence on Vata Dosha
Source: https://samhitacademy.weebly.com/six-tastes.html

5. Tastes influence on Pitta Dosha
Source: https://samhitacademy.weebly.com/six-tastes.html

6. Tastes influence on Kapha Dosha
Source: https://samhitacademy.weebly.com/six-tastes.html

7. Kichadi/ri
 Let us look our Ayurvedic healthy diet –
Kichadi/ri = Rice (Sweet) + Moong Dal
(Bitter)
 Research shows that a class of protein
receptors called G-protein-coupled
receptors (GPCRs) were involved in sweet
and bitter taste.

8. Influence of six tastes on doshas
Taste Vata Pitta Kapha
Sweet Decrease Decrease Increase
Sour Decrease Increase Increase
Salty Decrease Increase Increase
Pungent Increase Increase Decrease
Bitter Increase Decrease Decrease
Astringent Increase Decrease Decrease

9. Shat Rasa Karma
Sequence of SixTastes – According to Charaka
1. MADHURA (Sweet & Sweet like) →2.AMLA
(Sour) → 3. LAVANA (Salt or Saline) → 4. KATU
(Pungent /Acrid / Umami) → 5.TIKTA (Bitter)
→ 6. KASHAYA (Astringent)
The above order is suggested by CHARKA saying
that the former taste is stronger than the later.

10. Source: https://www.news-medical.net/health/Causes-of-Bleeding-in-the-Upper-and-Lower-Gastrointestinal.aspx

11. Stages of digestion

12. Process of digestion - Stages
Kapha stage – first hour – Madhur,
Lavana (MadhuraVipaka)
Pitta stage – second hour –Amla,
(AmlaVipaka)
Vata stage – third hour – Katu,Tikta,
Kashaya (KatuVipaka)

13. Source: http://vibrationalayurveda.com/food-details/

14. Tastes and Elements
Tastes Elements
Sweet Earth & Water
Sour Earth & Fire
Salty Water & Fire
Pungent Fire & Air
Bitter Air & Ether
Astringent Air & Earth

15. Symptoms of Psycho-somatic disorders
Physical
Cognitive
Behavioral
Emotional

16. Physical symptoms
 Aches and pains
 Diarrhea or constipation
 Increased frequency of urination
 Indigestion
 Changes in blood glucose
 Nausea, dizziness
 Chest pain, rapid heartbeat
 Loss of sex drive
 Frequent colds
 Irregular periods

17. Cognitive symptoms
 Memory problems
 Inability to concentrate
 Poor judgment
 Pessimistic approach or thoughts
 Anxious or racing thoughts
 Constant worrying

18. Behavioral symptoms
 Eating more or less
 Sleeping too much or too little
 Isolating oneself from others
 Procrastinating or neglecting
responsibilities
 Using alcohol, cigarettes, or drugs to
relax
 Nervous habits (e.g. nail biting, pacing)

19. Emotional symptoms
 Moodiness
 Irritability or short temper
 Agitation, inability to relax
 Feeling overwhelmed
 Sense of loneliness and isolation
 Depression or general unhappiness

20. System wise clinical conditions having
psycho-somatic relation
System Clinical conditions
1 Cardiovascular system
 Coronary artery disease
 Essential Hypertension
 Cardiac arrhythmias
2 Respiratory system
 Bronchial asthma
 Hyperventilation syndrome

21. 3 Gastrointestinal system
Peptic ulcer
Ulcerative colitis
IBD
IBS
Habitual constipation
Functional Gastro Intestinal Disorders
(FGID)

22. 4 Endocrine system
Diabetes mellitus
Hyperthyroidism
5 Musculoskeletal system
Rheumatoid arthritis
Low back pain
Chronic Fatigue syndrome
Fibromyalgia

23. 6 Neurological system
Migraine headache
Tension headache
7 Integumentary system
Acne
Neuro dermatitis
Psoriasis
Pruritus ani
Urticaria

24. 8 Reproductive system (Psychosexual)
Dysmenorrhea
Premature ejaculation
Erectile dysfunction
Dhat syndrome
9 Immune system
Allergic reactions

25. The gut flora is the complex community of microorganisms
that live in the digestive tracts of humans and other animals.
The gut metagenome is the aggregate of all the genomes of
gut microbiota.The gut is one niche that human microbiota
inhabit.
Source: https://en.wikipedia.org/wiki/Gut%E2%80%93brain_axis
The gut-brain axis is the relationship
between the GI tract and brain function
and development

26. Source: https://commons.wikimedia.org/wiki/File:Microbiota-derived_3-Indolepropionic_acid.svg
Tryptophan metabolism by human gastrointestinal microbiota

27. Gut Microbiota Regulation of Tryptophan Metabolism in
Health and Disease. Agus A1, Planchais J1, Sokol H2.
 The gut microbiota is a crucial actor in human physiology.
 Many of these effects are mediated by metabolites that are either produced
by the microbes or derived from the transformation of environmental or
host molecules.
 Among the array of metabolites at the interface between these
microorganisms and the host is the essential aromatic amino acid
tryptophan (Trp).
 In the gut, the three majorTrp metabolism pathways leading to serotonin
(5-hydroxytryptamine), kynurenine (Kyn), and indole derivatives are
under the direct or indirect control of the microbiota.
 In this review, we gather the most recent advances concerning the central
role ofTrp metabolism in microbiota-host crosstalk in health and disease.
 Deciphering the complex equilibrium between these pathways will
facilitate a better understanding of the pathogenesis of human diseases and
open therapeutic opportunities.
Source:https://www.ncbi.nlm.nih.gov/pubmed/29902437

28. “The immune system plays an
important intermediary role in
the dynamic equilibrium that
exists between the brain and the
gut” (Bengmark,2013).

29. Influence of six tastes
on physical and
psychological level

30. Sweet Taste – Madhura Rasa
 Promotes plasma, lymph, blood, muscles, fat, bones,
semen, ovum, and Ojas in the body.
 Promotes life span when taken in moderation.
 Pleases and experiences as delightful for nose, mouth,
throat, lips, tongue and mind.
 Produces luster, strength, healthy skin, and healthy hair.
 Beneficial for the throat and is nourishing, vitalizing,
saturating, bulk promoting, and stabilizing.
 Heals wounds, beneficial for emaciation, alleviates pitta
and vata and relieves thirst and fainting.

31. Excessive consumption of sweet taste lead to:
 STHOULYAM (Obesity)
 MARDAVAM (Placidity of tissues)
 ALASYAM (Lethargy)
 ATISVAPNAM (Hypersomnia)
 GOURAVAM (Heaviness)
 ANANNABHILASHA (Dislike for food)
 AGNI DOURBHALAYA (Impaired Digestion)
 ASYA KANTA MAMASAVRIDDHI (Excess musculature in the Mouth &
Neck)
 SVASA ( Breathlessness)
 KASA (Cough)
 PRATISYAYA (Cold)
 ALASAKA (Stasis in the intestines)
 SITA JVARA (fever with cold feeling)
 ASYA MADHURYAM (Sweeten mouth)
 VAMANAM (Vomiting)

32.  SANYASA - SANGNYA PRANASAH (unconscious)
 SVARA PRANASAH (Aphonic)
 GALA GANDAH(enlarged thyroid)
 GANDA MALA (enlarged neck glands)
 SLIPADA (Elephantiasis)
 GALA SOTHA (Swollen neck)
 BASTUPALEPA (Feeling filling bladder)
 AKSHYAMAYA (Eye diseases)
 ABHISYANDA (Conjunctivitis)
 KRIMI (Worms)
 ARBUDAM (Tumor)
 PRAMEHA (Urinary disorders)
 NETRAARBUDAM (Eye tumor)
 GALARBUDAM (Tumor in the neck)
 UDARDA (Urticaria)
 IRAH SULA (Head ache)

33. Sour Taste – Amla Rasa
 Produces relish in food, stimulates digestion,
appetite, and produces energy.
 It is carminative feeling of saturation and
nourishment.
 AlleviatesVata, increases Pitta and Kapha
 Gives satisfaction in food intake.

34. Excessive consumption of sour taste lead to:
 DANTA HARSHA (Tingling teeth)
 TRISHNA (Thirst)
 NETRA SAMMILANAM (Closure of eyes)
 ROMA HARSA (Hair raise)
 KAPHAVILAYANAM (Liquefied KAPHA)
 PITTABHIVRIDDHI (Increased PITTA)
 RAKTA DUSHTI (Vitiated blood)
 MAMSAVIDAHA (burning in the muscles)
 DEHA SAITHILYAM (Fragileness in body)
 SOTHA (Edema) in KSHINA (Convalescent)
 KSHATA (wounded / operated)
 KRISHA (Emaciated)

35.  PUYA JANANAM (Generation of Pus) in KSHATABHIHATA (Injured)
 DRISTA (Bitten by poisonous beings)
 DAGDHA (Burnt)
 BHAGNA SHUNA (Fractured bones)
 PRACHYUTA (Dislocated joints)
 AVAMUTRATA (Contacted with urine of poisonous beings)
 PARISARPITA (Contacted with urine of poisonous beings)
 MARDITA, CHINNA, BHINNA,VISLISTA,VIDDHA, and UTPISTA (Different
injuries)
 DAHA (Burning) in KANTHA (Throat), URAH (Chest), HRIDAYA (Heart)
 KANDU (Itch)
 PANDUTA (Pallor)
 DRIGVIGHATAH (Visual disturbances)
 KASHATA –VIHATA-VISARPAH (Exogenous Erysipelas)
 RAKTA PITTAM (Bleeding disorders)
 BHRAMA (Giddiness)
 TIMIRAM (Blindness)
 VISPHOTA (Blisters on Skin)
 JVARA (Fever)

36. Salty Taste – Lavana Rasa
 Promotes digestion
 increases appetite
 Expectorant
 mass breaker, irritant
 laxative, moistening, depressant.
 It increases Pitta, Kapha and reducesVata.
 Removes stiffness, binding, and compactness.
 Overshadows all other tastes, increases salivation,
liquefies Kapha, cleans the channels, softens all the body
parts, gives relish to foods.

37. Excessive consumption of salty taste lead to:
 PITTA PRAKOPA
 RAKTA PRAKOPA
 TRISHA (Thirst)
 MURCHA (Shock)
 TAAPA (High temperature)
 DAARANAM ( Cutting pain in the body)
 MAMSA KOTHAH (Placidity of Muscles)
 KUSHTHA PRAGALANAM (causes wetness in the skin
ailments)
 VISHAVARDHANAM
 MAMSA SPHUTANAM (Cracks in the muscles)
 DANTA CHYAVANAM. (Teeth fall)
 PUMSTHVOPAGHATAH (Decreases libido)

38.  INDRIYOPARODHA (Decreases the capacity of sensory organs)
 VALAYA ( Skin folds)
 PALITAM ( Grey hair)
 KHALITYAM ( Baldness)
 RAKTAPITTAM ( Bleeding disorders)
 AMLAPITTAM (Acidity)
 VISARPA ( Erysipelas)
 VATARAKTAM ( Gout and joint disorders caused by vitiation of RAKTA)
 KANDU ( Itching)
 SOPHA ( Edema)
 VAIVARNYAM (Discoloration of skin )
 MUKHA PAKA ( Sour mouth)
 AKSHI PAKA ( Inflammation of eye)
 AMLODGARAH (Sour belching)
 KITIBHA (Skin disease)
 AAKSHEPA (Convulsions)
 KSHATAVRIDDHI ( Increase injury intensity),
 MADAVRIDDHI (increases the effect of alcohol),
 BALA KSHYA
 OJAS KSHAYA

39. Pungent Taste – Katu Rasa
 Keeps the mouth clean
 stimulates digestion
 helps in absorption of food
 Produces secretions from the nose, mouth, and eyes.
 Helps in proper action of sense organs
 helps to relieves disease like internal torpor, obesity, chronic
conjunctivitis, alleviates swelling, corpulence, channel blocking,
sweating, moisture, removes impurities sticking in metabolic
waste products
 It gives relish to food, destroys itching, heals wounds, kills
organisms, reduces tissue, checks the coagulation of blood, cuts
binding, opens the channels of circulation, pacifies kapha and
increasesVata.

40. Excessive consumption of Pungent taste lead to:
 PUMSTHVOPAGHATA (Decreases libido)
 MOHA (Delusion)
 GLANI (Lassitude)
 SAADA (Dullness)
 KRISHATA (Emaciation)
 MURCHA (Shock)
 NAMANAM (Bending in the body)
 TAMAH (Darkness)
 BRAMAH (Vertigo)
 KANTA DAHA (Burning in the throat)
 SARIROPATAAPA ( Heat feel in the head)

41.  BALA KSHAYA (Lack of immunity and strength)
 TRISHA (Thirst)
 DAAHA (Burning)
 KAMPA (Shaking)
 TODA (Pricking)
 BHEDHA (Breaking pain)
 SANTAPA (Hotness in the body)
 VAMANA (Vomiting)
 SUKRA KSHAYA (Loss of reproductive tissue)
 GALOPASOSHA (Dryness in the throat)
 SANKOCHA (Contractions in the muscles body)
 AAKUNCHANAM (Squeezing in hallow parts)
 KATIVEDANA (BackAche)

42. Bitter Taste – Tikta Rasa
 Promotes the tastiness of food, expels intestinal worms,
alleviates fainting, burning sensation, itching, leprosy, other
skin diseases.
 Pacifies thirst, provides firmness in skin and muscles,
antipyretic, appetizer, digestive, galactogogue, absorbent of
moisture, fat, bone marrow, lymph, pus, sweat, urine and
feces.
 Pacifies pitta and kapha.

43. Excessive consumption of bitter taste leads to:
 SOSHANA of all DATHU (Emaciation of all tissues)
 BALA KSHAYA (Lack of strength)
 KRISHATA (Emaciation)
 GLANI (Lassitude)
 MOHA – MURCHA (Shock)
 BHRAMA (Vertigo)
 MUKHA SOSHA (Dry mouth )
 VATAVIKARA (Diseases due to excessiveVata dosha)
 GAATRA STHABDHA (Immobility in the body)
 MANYA STHAMBHA (Cervical spondylitis)
 AAKSHEPAKA (Convulsions)
 SIRA SUULA (Headache)
 TODA (Pricking )
 HEDA (Breaking)
 CHEDA (Cutting types of pains in the body)
 AASYAVAIRASYAM (Tastelessness)

44. Astringent Taste – Kashaya Rasa
 Produces sedation, constipation
 Alleviates pitta in blood born disorders
 Constricting
 Union promoting
 Compressing
 Healing
 Absorbs fluid from tissues

45. Excessive consumption of Astringent Taste leads to:
 MUKHA SOSHA (Dry mouth)
 HRIDAYA PIDA (Pain in heart)
 UDARADMANAM (Flatulence)
 VAAKSANGHAM (Difficulty in speech)
 SROTOVIBHANDAM
 SHYAVAVARNATA (Blackish discoloration)
 PUMSTVOPAGHATA (Decreases libido)
 VISTAMBHA (Constipation)
 AVARODHA ofVATA, MUTRA and PURISHA (obstruction of
flatus, urine, feces)
 KRISHATA (Emaciation)

46.  GLANI (Lassitude / tiredness)
 TRISHA (Thirst)
 STHAMBHA (Tightness in the body)
 PAKSHAVADHA (Paralysis / Hemiplegia)
 PAKSHA GRAHA (One side tightness in the body)
 APATANAKA (Bending of body)
 MANYA STHAMBHA (Cervical tightness)
 GATRA SPHURANAM (Tremor in the body)
 CHUCHUMAYANAM (Numbness feeling)
 AAKUNCHANAM (Contractions)
 AAKSHEPA (Convulsions)

47. Rasa Prayoga Krama
(Sequence of administration of tastes)
in various imbalanced dosha conditions
Oushadha Sevana
KASYAPA has mentioned the order of RASA to be
applied in the diseases caused by DOSHAS i.e., NIJA
VYADHIS. The order is applicable in SAMANA CHIKITSA

48. Vata Imbalance (disease)
 VATAJAVYADHI: LAVANA →AMLA → MADHURA
 LAVANA generates KLEDATA/KLINNATA (moistness) and
removesVIBHANDA inVATA MARGA. USHNA GUNA
counters SITA GUNA ofVATA. GURU GUNA nullifies the
LAGHU GUNA ofVATA. eg.VIDA LAVANA
 AMLA dilates SROTASA byTIKSHNA, USNA and SNIGDHA
thus causesANULOMANA ofVATA. eg. NIMBUKA
 MADHURA pacifiesVATA by all it GUNA (SNIGDHA, GURU
and PICCHILA) being opposite toVATA. MADHURA RASA by
nourishing DATHUS pacifiesVATA caused by DHATU
KSHAYA. In such conditions MADHURA can be used directly.

49. Pitta Imbalance (disease)
 PITTAJAVYADHI: TIKTA → MADHURA → KASHAYA
 TIKTA causes PACHANA ofAMA associated with PITTA. eg
BHUNIMBA
 MADHURA pacifies modified PITTA with the help of
SNIGDHA, SITA and GURU GUNA. eg. IKSHU
 KASHAYA dries (SOSHA) DRAVATA of PITTA DOSHA due
to RUKSHA GUNA.

50. Kapha Imbalance (disease)
 KAPHAJAVYADHI: KATU →TIKTA → KASHAYA
 KATU RASA initially destroys PICCHILATA and GAURAVA
of KAPHA by the virtue ofVISHADA and LAGHU GUNA.
It also increasesAGNI and stops production ofAMA or
KAPHA DOSHA. eg.AJAMODA,TRIKATU etc.
 TIKTA RASA removes sweetness in the mouth and dries
(SOSHANA) the KAPHA due to RUKSHA GUNA eg.
KANTAKARI, BRIHATI etc.
 KASHAYA RASA solidifies KAPHA and dries away the
SNEHA portions of KAPHA. HARITAKI, KHADHIRA etc.

51. Chakras & Shad Ripu
Hypothesis
Chakras Shad Ripu
Mooladhara Kama - lust
Swadishtana Krodha - anger
Manipura Lobha - greed
Anahata Moha – delusory emotional
attachment / temptation
Vishudha Mada - pride
Ajna Maatsarya – envy, jealousy

52. Tastes, elements, chakras,
predominance, character, shad ripu
(Hypothetical Analysis)
Tastes Elements Chakras Predominant Character Shad Ripu
Sweet Earth &
Water
Mooladhara Earth Stability,
support
Kama - Lust
Sour Earth & Fire Swadishtana Water Joy,
well-being
Krodha -Anger
Salty Water & Fire Manipura Fire Wisdom,
Power
Lobha - Greed
Pungent Fire & Air Anahata Air Compassion Moha –attachment
Bitter Air & Ether Vishudha Space Trust,
Creativity
Mada - Pride
Astringent Air & Earth Ajna Space Knowledge,
Intuition
Maatsarya – Envy
SixTastes 5 elements Sahasrara Space Oneness Happiness, Bliss

53. Source: http://www.energyenhancement.org/chakras/Chakra_general/elements%20of%20chakras.html

54. Veda Pulse
“You are the first scientist who created such accurate algorithm. Everything I
found out in this patient, your device could also see. I’ve seen many devices
that were said to be based onAyurveda principles but none of them was good
enough.We will keep working with you on a research with my students so that
later we could publish some articles inAyurvedic journals to tell other
Ayurvedic professionals about your device”. Dr.Vasant Lad

55. Influence of tastes on
Pulse
Experimental Study

56. Effect on Pancha Maha Bhutas
Sweet = Earth +Water
Pungent = Fire + Air
Sour= Earth + Fire
Bitter = Ether + Air Astringent = Earth + Air
Salty =Water + Fire

57. Effect of Six Tastes on Doshas
Physiological tendencies in body functions regulation
Factor "V" Factor "P" Factor "K"
10
9.5
9
8.5
8
7.5
7
6.5
6
5.5
5
4.5
4
3.5
3
2.5
2
1.5
1
0.5
0
3
3.6
3.4
Lavana - Salty
Physiological tendencies in body functions regulation
Factor "V" Factor "P" Factor "K"
10
9.5
9
8.5
8
7.5
7
6.5
6
5.5
5
4.5
4
3.5
3
2.5
2
1.5
1
0.5
0
4.4
4.3
1.4
Katu - Pungent
Physiological tendencies in body functions regulation
Factor "V" Factor "P" Factor "K"
10
9.5
9
8.5
8
7.5
7
6.5
6
5.5
5
4.5
4
3.5
3
2.5
2
1.5
1
0.5
0
7.2
1.5
1.3
Tikta - Bitter
Physiological tendencies in body functions regulation
Factor "V" Factor "P" Factor "K"
10
9.5
9
8.5
8
7.5
7
6.5
6
5.5
5
4.5
4
3.5
3
2.5
2
1.5
1
0.5
0
8.3
1.5
0.2
Kashaya - Astringent
Physiological tendencies in body functions regulation
Factor "V" Factor "P" Factor "K"
10
9.5
9
8.5
8
7.5
7
6.5
6
5.5
5
4.5
4
3.5
3
2.5
2
1.5
1
0.5
0
1.8
5.2
3
Amla - Sour
Physiological tendencies in body functions regulation
Factor "V" Factor "P" Factor "K"
10
9.5
9
8.5
8
7.5
7
6.5
6
5.5
5
4.5
4
3.5
3
2.5
2
1.5
1
0.5
0
1
1.4
7.6Madhura – Sweet

58. Effect of six tastes on doshas
Physiological tendencies in body functions regulation
Factor "V" Factor "P" Factor "K"
10
9.5
9
8.5
8
7.5
7
6.5
6
5.5
5
4.5
4
3.5
3
2.5
2
1.5
1
0.5
0
3.3 3.3
3.5

59. Effect on Chakras
Madhura Amla
Lavana Katu
Tikta Kashaya

60. Effect on Six Tastes on Chakras

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