Ama is the residue of undigested or partially digested food, which results from poor digestive fire. This residue can accumulate, stagnate, ferment and cause disease. It is the beginning of the disease process for all diseases.

If the symptoms of the presence of ama begin to appear, it is a sign that either the jatharagni (main digestive fire) is not strong or eating habits are inappropriate or both. These are the two main factors involved in the formation of ama. General symptoms caused by the presence of ama in the body are:

• Laziness, drowsiness or weakness;
• Depression and irritability;
• Slight fever, general pain in the body or the legs;
• Loss of appetite;
• Heaviness in the stomach after eating;
• Constipation;
• Formation of gas or wind;
• A coating on the tongue;
• Bad breath;
• Excessive perspiration with a strong odor;
• Dull skin and eyes;
• Cloudy urine;
• Presence of mucus in the stool; and
• Stool that does not float.

Ama cannot be biologically removed from the internal systems of the body, as there are no srotas (channels) for its elimination. Mucus on the tongue or in the stool, cloudy urine or strong perspiration may expel some ama by their function of elimination, but these are symptoms of excessive ama toxicity rather than routine methods of removal. The aim of pancha karma techniques to eliminate built-up waste materials and ama to stabilize the doshas. Taking Ayurvedic herbal remedies can also break down ama. When the channels are clean, the agnis work more efficiently and ama production is more easily prevented.

Measures to minimize ama

As discussed above, improper digestion of food is one of the main causes involved in the formation of ama, which is not easily removed from the body. To minimize the production of ama, the complete digestion of food needs to be achieved. In order to enable complete digestion and maintain good health and longevity, one should:

1. Establish a regular eating routine;
2. Follow the basic principles for eating; and
3. Choose a diet that can be easily digested without the risk of
   forming ama.

To assist the jatharagni in minimizing ama production:

• Select a diet that is easily digested. Foods that promote the creation of ama have been mentioned earlier in this section, and should be avoided whenever possible. This does not mean that these foods should be completely restricted. Moderating intake is also beneficial.
   
• Increase intake of fruits, boiled or steamed vegetables, bitter foods, vegetable soup, vegetable and fruit juices and buttermilk.
   
• The quantity and type of foods consumed should not weaken or overburden the jatharagni, leading to symptoms like heaviness or drowsiness after eating, gas and indigestion or a white coating on the tongue.
   
• Certain herbs can also act as a tonic for the jatharagni, including chitrak, mint and ginger. A homemade tonic that may stimulate digestion consists of peeled and finely chopped fresh ginger and lemon juice. A small glass container is half filled with the ginger, and then the remaining half is filled with lemon juice and a pinch of salt. Around 10 minutes before eating, half a teaspoon of this mixture is eaten.
   
• The use of particular spices in cooking, including turmeric, cumin, cayenne, asafoetida and coriander, assist digestion.
   
• Regular exercise, oil massage, and occasional fasting (one day every two weeks) contribute to maintaining the strength of the digestive system. On days of fasting, foods such as fruits and light vegetable soup can be eaten, and drinks including juices, herbal tea and purified water help cleanse the system.
   
• Some Ayurvedic herbal preparations can be used when the jatharagni has become impaired. The most popular and common remedies include Lavana Bhaskar (powder or tablets), and Chitrakadi Vati (tablets).
   

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