The most important and the most basic concept in ayurveda is ‘AGNI’. Almost every disease is somehow related to the disturbance of the ‘AGNI’.
The Tridoshas Of Ayurveda :- Vata , Pitta and Kapha are the tridoshas explained by the acharyas in our ancient scriptures.
Pitta And Agni :- There are mainly 5 types of Pitta doshas namely Sadhak pitta , Ranjak pitta , Pachak pitta , Alochak pitta and Bhrajak pitta . Pachak pitta mostly involved in digestion hence can be slightly related as Agni .
Correlation of Fermented products and Pitta Dosha :-
Firstly , Fermentation is an anaerobic metabolic process in which microorganisms convert carbohydrates into acids, alcohol, or gases, resulting in biochemical transformation of food.
Secondly , as explained by acharyas Pitta Dosha has 6 qualities
Sasneha - Slightly oily
Teekshna - Sharp , Penetrating
Ushna - Hot
Laghu - Light
Visra - Fleshy smelling , Foul
Sara - Mobile / Spreading
Hence Visra or foul smelling quality of pitta dosha gets triggered after having fermented meals like Idli Wada sambhar Dhokla etc , slowly slowly harms the Agni and increases the pitta dosha from the normal levels to higher levels which in turn shows the early signs of acidity , burning sensation in epigastric region , patient feels like nausea and vomitting etc.
Conclusion :-
Hence fermented products are the silent killers in pitta prakriti human beings , mild harmful for vata prakriti human beings and negligibly harmful for kapha prakriti human beings.
Consuming fermented products is totally normal for the people in the south , the reason being the climate , the habitat suits and encourages people to have Idli Wada sambhar and other fermented products.
At the same time , these products harm the people living in slighlty ushna pradesh (Hot climate regions) .
Choose your food wisely , protect you gut !
Share your thoughts if you face such kind of symptoms after having those meals .