In a previous post I discussed the Vimshati Gunas which are referred to in the Ashtanga Hridayam. These attributes provide us with a means to describe all aspects of nature – including the doshas.

This brings me to the first of the three doshas used in Ayurveda, Vata. According to the Ashtanga Hridayam, Vata can be described as:

Ruksha, laghu, sheeta, khara, sukshma, chala.

A translation of these Sanskrit words gives the description of Vata as:

Dry, light, cold, rough, subtle, regular movement.

This isn’t a theoretical description but rather a practical and incredibly useful piece of information that enables us to identify Vata dosha. And I don’t just mean in the body, we can use this description to identify it in food, lifestyle and even the seasons.

Using England as an example, there is one season in particular that resonates with the description of Vata – Winter, the rain of Autumn has subsided and the cold persists. During this season we are more likely to suffer from aggravated Vata because of Samanya (similarities) – the cold and dryness of the season will increase the cold and dryness of Vata dosha.

Following Vishesha (dissimilarities), in order to balance Vata we need to look up the opposite attributes to Vata dosha:

Oily, heavy, hot, smooth, gross, static.

Therefore, if you find yourself suffering from dry skin (likely caused by aggravated Vata) then logic dictates that applying oil would be the most prudent solution. Ayurveda is just that logical – following Vishesha, opposites decrease.

Ayurveda is not a symptomatic philosophy, but goes deeper and seeks to cure the disease at the source – the aggravated dosha. By identifying the attributes of an ailment, we can identify the dosha that is likely to blame. I use the word “likely” very carefully on this point. Doshas have a unique ability to blame each other in certain instances and it is always wise to seek confirmation and treatment from a qualified physician.

The same logic holds true for food, although this is sometimes not plainly evident. But taking the example of a raw apple, we can see that the dry, light and cold qualities of the fruit will cause Vata to increase. However, if we cook the apple and put it in a pie, the qualities will change to be heavy, oily and warm – perfect for restoring the balance to Vata (just avoid the refined sugar).

Next in the series we will look at the attributes of Pitta dosha and how the logic of Ayurveda can reestablish equilibrium.