Ayurvedic Perspective On Water
Over 60% of an adult body made up of water. Water has many important task in our body, including regulating body temperature, lubricating body joints, safeguarding sensitive organs including spinal cord, and eliminating waste materials. Few of us drink water with the goal of achieving flawless, gorgeous skin or losing body weight. Whatever the case may be water and other healthy fluids are essential in our lives. Ayurveda reconised the value of water as well. Dravya Dravya Vijnaniya Adhyaya (understanding of liquid substance) is a chapter in Vagbhata’s Ashtangha Hridyam that explains various types of water, milk, sugarcane, honey, oil, alcohol and few other liquid substances.
Water is classified into different categories based on soil, processing, source, nature etc. Let’s try to gain an overall picture of things.
According to the nature, Vagbhata classified water as Gangambu (purest rain water) and samudrodaka (rain water contaminated with dust and other pollutant). Gangambu is made up of the words Ganga (Mother Ganga) and Ambu (water). Mother Ganga’s water, according to Hindu Mythology, is the purest in the universe and can cleanse any sin. Gangambu is sea water that has evaporated and has come into contact with the wind, sun and moon rays. Gangambu is cool, thin, clear, tasteless water that can refresh the mind, fil the heart with joy and energize all living being. Due to its cold potency (sita virya), it can cure the disease pitta*, visa (poison) and rakta (blood). In nut shell Gangambu is equivalent to nectar. It is important to note that Gangambu is affected by season and the type of soil where it falls.
Samudrodaka or Samudrambu (contaminated rain water) is not recommended in drinking except in the Autumn (September-October in India). According to Ayurveda, the presence of Star Agastya (Canopus) in the Autumn, clears all contaminants from Samudrodaka.
Ayurveda uses a simple test to determine the quality of rain water- rice cooked in rain water is placed in a silver bowl for an hour; if the rice does not change color or slime, then the rain water is Gangambu and is safe to drink. Gangambu should be store in a clean vessel. If Gangambu is not accessible, utilize soil water, which has qualities similar to pure rain water, and should be exposed to sunlight and a gentle breeze.
Unfortunately, due to pollution, our access to Gangambu or pure rain water is nearly non-existent. These days, only a few selected sites receive such high quality rain water.
Another classification of water is based on the soil type; water has varying characteristics, depending on the soil type. White, yellowish white, black, saline, mixed and blue soil generates water with kasaya (astringent), tika (bitter), Madhura (sweet), lavana (salty), mixed and kasaya and madhura rasa^ (taste) respectively.
Water is also classified according on Pancha Mhabuta@ dominance. The taste of water from the land dominated by Prithvi (Earth), Ap (water), Agni (fire) and Vayu (air) are: amala (sour) and lavana (salty); Madhura (sweet); tika (bitter) and Katu (pungent); and kasaya (astringent) respectively. If water comes from a land that is dominated by Akash (Ether), it has no taste and can be used as a substitute for Gangambu.
Water is classified as Koupya Jala, Srasa Jala, Tataka Jala, Caundya, Prasravana, Audbhida, Vapi Jala and Nadi Jala depending on the source of availability. Koupya Jala or well water is often alkaline in character and it can vitiate Pitta*, whereas Tataka Jala or manmade pond water can vitiate Vata and is heavy in nature. Srasa Jala or natural lake water is light and sweet in character and does not vitiate Vata. Nadi Jala or river water Katu (pungent) in nature and can increase Vata. Caundya is rock water with the ability to vitiate Vata; Prasravana is mountain water with the ability to lessen Tridosha* and Audbhida is the natural spring water with the ability to diminish Pitta and is sweet in character. Vapi is a sort of well that has steps and mild and sweet tasting water.
According to Ayurveda, certain types of water should not be consumed. Water that is unclean, contains algae, grass, bacteria and other contaminant, is unsafe to drink. Due to the presence of contaminant, the first seasonal rain water and unseasonal rainwater are unsafe to drink. Water can be contaminated by insects and other organisms that live in it. If the water is completely covered with plants, preventing the passage of sunlight in to the water, it is likewise unsafe to drink.
Water cleansing procedures recommended by Ayurveda include boiling water, exposed water with sun light or a red hot iron ball, adding lotus tubers, Khusha grass or big cordgrass and so on.
According to Ayurveda, water taken in the midst of a meal is helpful for digestion; water consumed immediately after a meal causes obesity and the formation of stomach fat, while water consumed before a meal causes to indigestion and physical emaciation.
In a nut shell, the humble water hides a plethora of information that, once grasped, will aid us in sustaining our health.
Reference
Ashtanga Hridayam
Foot Notes
*- https://medium.com/@rakhi.iitdhn/tridosha-is-it-really-harmful-f52906ab6a6e
^-https://medium.com/@rakhi.iitdhn/rasa-is-more-than-just-a-sensation-on-the-tongue-aadb77938e99
@-according to Ayurveda, all the living and non-living objects are made up of 5 basic elements known as Pancha Mhabhuta and are Prithvi (Earth), Ap or Jal (water), Vayu (air), Agni or Tej (fire) and Akash (Ether)
