Pitta dosha - strong digestion - beware of warming spices and acid

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Pitta & diet - what nourishes and what fuels too much

In Ayurveda, Pitta is governed by the elements of fire and water. It is the dosha that drives transformation - in the mind as sharpness, focus and intelligence, in the body as the power of digestion. Pitta digests. Pitta metabolizes. Pitta burns.

And this is exactly where you need to think about finding balance.

A strong digestion - but not invulnerable

Pitta people are blessed with what Ayurveda calls a powerful Agni - digestive fire. Food is metabolized quickly and efficiently, and Pitta people can usually eat most things without problems. They burn quickly, digest thoroughly, and they prefer to have their food on time or they can become irritable and short-tempered.

For them, it is important not to add fuel to the fire. Foods that are too spicy, too sour, too salty or too hot can fan the fire of Pitta into an imbalance that manifests as acid reflux, skin irritation, inflammation, irritability or a feeling of internal heat and discomfort.

You have to choose what cools and soothes without completely extinguishing the fire.

Rasa - the intelligence of taste

In Ayurveda, we talk about rasa, the six taste qualities, each of which has a direct effect on the doshas.

Pitta should have:

Madhura - the sweet taste that cools, nourishes and calms the fire of Pitta. Not sugar, but the natural sweetness in root vegetables, fruits and grains.

Tikta - bitter taste that cleanses the liver, cools the blood and reduces inflammation. Found in leafy greens, turmeric and dark vegetables.

Kashaya - astringent taste that cools. Found in beans, pomegranates and certain leafy greens.

What you need to cut back on:

Katu - sharp/strong taste

These are the most warming foods and should be consumed in moderation by Pitta: Chili and hot peppers, garlic, raw onion, ginger (dried is stronger than fresh), mustard and mustard seeds, horseradish and wasabi, black and white pepper in large quantities, alcohol, coffee

Amla - sour taste

Lemon and lime in large quantities, Grapefruit, Unripe fruits in general, Tomatoes, Vinegar, Fermented foods - kimchi, sauerkraut, miso, Sour milk products - sour cream, sour milk

Tamarind, Alcohol (appears in both categories)

Lavana (salt)

All salt, Soy sauce and tamari, Miso, Pickles and salted olives, Salted nuts and snacks, Processed and ready-made foods, Fish sauce, Chips and salted crackers

Pitta-friendly vegetables - cooling and anti-inflammatory

• Cucumber

• Zucchini

• Fennel

• Broccoli

• Cauliflower

• Kale and spinach

• Asparagus

• Green peas

• Celery

• Artichoke

• Sweet potatoes

• Coriander and mint as herbs

Fruits - sweet and ripe

• Sweet grapes

• Coconut and coconut water

• Mango (ripe)

• Sweet melon and watermelon

• Pear

• Fig

• Dates

• Pomegranate

• Blueberries and sweet berries

• Lime in small quantities

Grains and rice

The best grains for Pitta are those that are cool, easily digestible, and not too heavy:

• Basmati rice - the absolute best for Pitta, cool, light and neutral

• Oatmeal - nourishing and soothing

• Barley - particularly cooling, very Pitta-friendly

• Wheat and spelt - okay in moderate amounts

• Quinoa - neutral and fine in moderate amounts

Avoid or use in moderation: corn, millet and rye - they are warming and can increase Pitta.

A few rules of thumb

The fruit should always be ripe - unripe fruit is sour and increases Pitta. Vegetables can be eaten lightly cooked, but Pitta also tolerates raw food better than most.

Avoid chili and garlic in large quantities, raw onions, fermented foods and anything that causes a burning sensation in the body.

And drink cold or room temperature water - never ice water, which extinguishes Agni - and let coconut water be your best friend on hot days.

Pitta does not need restrictions. Pitta needs balance - cooling, mild flavors.