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Indigestible Food

The term ama in ordinary parlance means unripe, uncooked, and indigestible. Food products that are incompletely digested and cannot be absorbed, remain in the gastro-intestinal tract and are passed through stools or through vomiting. The food, which is partially digested and cannot be absorbed, but cannot be assimilated by the tissues, is termed as ama. 

• vomiting

In the context of medicine, however, this term refers to events that  follow and factors which arise as a consequence of the impaired functioning of kayagni body heat. The factors that appear to enter the picture of ama vikaras are related to what is today known as food poisoning. All internal diseases begin with ama's presence in the body and all diseases caused by the external factors eventually produce ama.

Symptoms of Ama

• Obstruction of systems
• Loss of strength
• Heaviness
• vitiation of Vata
• Lethargy
• Indigestion
• Continuous Phlegm
• Constipation
• Anorexia
• General weakness

Causes for origin of Ama

• decreased secretion of digestive juices
• decreased heat of tissue
• due to effects of vital catalyst
• toxins produced by worms
• collection of waste matter

Etiology of Ama production

• The ingestion of food containing articles, which are incompatible to one another.
• The ingestion of heavy or indigestible articles of food.
• Over-eating.
• Indigestion of foods for which one has an aversion or the consumption of foods that are disgusting.
• Ingestion of foods that produce distension of the abdomen.
• Consumption of raw and uncooked foods.
• Eating of foods that are too cold.
• Use of foods that are irritating and capable of causing inflammation of the stomach and intestines.
• Consumption of unclean and contaminated infected food;
• Eating of fried, dry or dehydrated foodstuff.
• Use of foods soaked in too much of water possibly for long durations of time.
• Intense emotional stresses such as, grief, rage, worry, fear-complex, etc.
• Hunger and irregular diet-habits.

• Indigestion

Apart from this given below are the qualities of foods and the effect they have on our health after their consumption.

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