“Maathrassy syad aaharamathra punaragni balapekshini”
(Charak Sutrasthan 5/3)
One should eat in proper quantity. The quantity of food to be taken depends on the power of digestion.

Ayurveda being one of the health care systems that rests on the concept of individualization and person-centric approach, the clinical assessment of Agni and Koshtta becomes vital in the context of dietary recommendations, lifestyle-related advises, and the choice of therapeutic interventions.
Furthermore, since the status of Agni is likely to vary according to individual constitution, age, seasonal rhythm, and so on, it becomes even more important to accurately evaluate the strength of Agni in an individual from an Ayurveda point of view. From a purely therapeutic viewpoint too, Agni has been considered to be important since the nature of drugs, dosage, and routes of administration—all depend on the strength of Agni.
KOSHTA is a unique concept in ayurveda. It is defined as the nature of the digestive tract, which represents motility of the intestines and movement of food and faecal matter in the alimentary canal and elimination of the stool.

In ayurveda, the term agni is used to describe the quintessence of digestion and metabolism. Agni, in Sanskrit literally translates as fire; it is the component within the body that is responsible for the subtle transformative processes associated with digestion, all the way through to the functions of cellular metabolism.The concept of agni is not however limited to its role in digestion and metabolism; it also refers to the subtle transformational mechanisms within the mind as well as functions associated with our sense organs such as touch, taste, smell, vision and hearing.
Stronger the Agni, quicker is the transformation, in general. On the contrary, if this Agni is weak, the transformation also is slow and incomplete. Ayurveda proposes four kinds of functional states of Agni: Sama (Regular), Vishama (Irregular), Tikshna (Intense), and Manda (Weak). Tikshnagni is supposed to be intense and hence, easily digests even a very heavy meal, in a very short span of time. Mandagni is opposite to the Tikshnagni: it is subdued in its activity. This Agni is unable to digest and metabolize even a small quantity of food. Vishamagni represents an unpredictable state of Agni: It sometimes quickly digests the food and at other times it does so very slowly. Samagni ensures complete digestion of the food ingested at the proper time without any irregularity. Its activity is neither too intense nor too weak. It is just appropriate and therefore, is ideal too. Samagni gets affected by improper diet and inappropriate eating habits.

The strength of agni is inevitably affected when its qualities are muted by a poor diet, improper food combinations, an unsupportive lifestyle, emotional disturbances, or even damp, rainy weather. If we can learn to recognize and address imbalances with agni relatively quickly, the effects need not be long lasting. Otherwise, they will undoubtedly lead to ill health and disease.
Here are some important warning signs that agni is not operating at full strength:

- Emotional disturbances, with an increased tendency toward fear, anxiety, anger, confusion, lethargy, or depression.
- Low energy, weakness, or fatigue.
- Suppressed or overactive appetite.
- Indigestion: gas, bloating, constipation, nausea, hyperacidity, loose stools, a sense of heaviness, feeling tired or mentally foggy after meals.
- A tendency toward congestion in the sinuses, the lymph, or even the mind.
While these disturbances can be short-lived or chronic, the impaired digestive process inevitably leads to the accumulation of wastes, the vitiation of the doshas (vata, pitta, and kapha), and the stagnation of emotions. Unfortunately, these are all causative factors in the formation of ama, a toxic residue that is capable of completely disrupting our health and well-being.
Strong Agni is a key component in boosting good physical and mental health, and in maintaining emotional balance.
Here are some tips to keep all your digestive processes in top condition:

- When you sit to eat, ask yourself, “am I really hungry?”. If not, delay your meal until you are.
- Don’t stuff your belly. Eat to the point of satisfaction, but leave some space in your stomach for successful digestion to take place.
- Avoid snacking between meals (unless you are really truly hungry – then snack on fruit rather than sweets).
- Always sit while you eat.
- Eat in a settled environment and avoid watching TV or mobile phone at the same time.
- To stimulate your appetite, eat a slice of fresh ginger with lemon juice sprinkled on it before a meal.
- Make lunch the biggest meal of the day.
- Have a light meal in the evening.
- A one-day-a-week Ayurvedic fast will give your Agni time to rest, recover and strengthen.
Disturbed agni can manifest in countless ways, so it is critically important to look beneath the symptoms and to address the root cause of the problem. The appropriate treatment is going to depend on which qualities of agni are most impaired, how they became that way, and where in the body the disturbance is most active. The first and perhaps most critical step in reclaiming health is to begin to understand the nature of your particular imbalance. If you would like to explore the different types of imbalances that can disturb agni, please consult a nearby Ayurvedic practitioner. He can also help to monitor your unique situation and can recommend a personally tailored treatment program to support your agni, alongside any other imbalances that need addressing.

SAFFRON RICE
Saffron is a quite good addition to your food during spring. It boosts mood, settles the stomach, and balances cognitive processing. Furthermore, saffron helps the skin stay healthy by supporting immune function.
Ingredients
- 1/8 teaspoon saffron (powdered or stems are fine)
- 2 cups boiling water, divided
- 2 tablespoons ghee
- 1 cup basmati rice long-grain white rice
- 1 teaspoon salt
DIRECTIONS
Place the saffron in a small bowl and add ½ a cup of boiling water to it. Allow it to steep without touching it.
Heat oven with a heavy bottom at medium high. When warm, add the ghee and allow it to melt. Stir in the rice and salt, and stir until the rice becomes opaque.
Pour in the remaining boiling water as well as the saffron water (it’s okay to leave the saffron in the water).
Reduce the heat to low and cook 20 minutes or until the liquid is fully absorbed. Remove from the heat and allow to sit another 5 minutes without disturbing it. Fluff the rice with a fork and serve.

