Sour Stage of Digestion
Second stage of digestion in the stomach where Earth and Fire predominate, marked by hydrochloric acid secretion and protein digestion.
Definition
Amla avastha paka is the sour stage of digestion, occurring in the second hour after eating. It is one of three avastha pakas (jathara, amla, and katu) that describe the sequential transformations of food in the GI tract.
Source: Textbook of Ayurveda: Fundamental Principles, Glossary
Sour Stage and Acid Secretion
In the sour stage, Earth and Fire elements predominate. Hydrochloric acid is secreted from the lesser curvature of the stomach along with other enzymes, making the food acidic. Kledaka kapha provides the protective lining against these acids; if kledaka is decreased, heartburn, gastritis, and gastric ulcer can result.
The hormone gastrin stimulates release of pepsin, an enzyme that begins protein digestion. Rennin, a specialized enzyme that coagulates milk protein, is also released — abundant in babies but present in far smaller amounts in adults. Because agni secretes sour taste into rasa dhatu, this stage often aggravates hives, rashes, urticaria, itching, and eczema by building up pitta. Sour taste nourishes asthayi rakta dhatu.
Source: Textbook of Ayurveda: Fundamental Principles, Chapter Nine: Digestion and Nutrition
Medical Disclaimer: The information on this page is for educational purposes only and is not intended as medical advice. Ayurvedic treatments should be pursued under the guidance of a qualified practitioner (BAMS/MD Ayurveda). Always consult your healthcare provider before starting any new treatment. Content is sourced from classical Ayurvedic texts and may not reflect the latest medical research.