Balancing of Agni in Ayurveda is the key to maintaining good health. Most health conditions or diseases are believed to be caused by imbalanced Agni. In Ayurveda, Agni not only processes what we consume, it also affects emotions and gives a particular zest to life. Agni when in balance encourages positivity, courage, cheerfulness, lucidity and intelligence; but when out of balance, Agni promotes negativity, fear, anger, confusion and depression.
Signs of Insufficient Agni
Signs of insufficient Agni are much more common than those of excess. Gas, burping, belching, sluggish digestion, difficulty in waking in the morning, scanty or no perspiration, and constipation can all be indicators of deficient Agni. Overeating is one of the most common ways to inhibit Agni and progressively repress its creation. Certain constitutions are most prone to insufficient Agni, with Vata taking the lead.
Signs of Excessive Agni
Excessive Agni can also result in burping or belching, although a burning sensation in the digestive tract is a more noticeable sign, especially in the stomach or duodenum. Diarrhoea, irritability, hyper-excitability and excessive talking can also occur. Excessive perspiration and thirst may result. Eating overly heating foods and going prolonged periods without eating are likely to over arouse the Agni.
Method of Balancing Agni
Eating smaller and simpler meals is a good way to begin or to rekindle balanced Agni. A simple diet allows the body to focus energy on processing and releasing impurities. Attending to appropriate combinations and using supportive herbs can make a large difference in digestion. Listening to the body and its needs is another. Some other ways to balance the Agni are mentioned below:
•Fresh lemon or lime in water is a gentle and cleansing stimulant to Agni.
•Mild ginger tea is a stimulant for sluggish Agni and reduces gas.
•The combination of ground cumin, coriander and fennel is a time-honoured way to stimulate and tone Agni.
For more radical balancing of the digestive tract, the consultation of a skilled Ayurvedic physician or nutritionist is most useful. Ayurvedic preparations such as triphala, Amalaki, bibhitaki, haritaki and pippati can be excellent tools when used with knowledgeable supervision.
