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Agni, Ama & Digestive Health Flashcards

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  1. How many types of Agni (digestive fire) are recognized in classical Ayurvedic medicine?

    Answer: 13

    Ayurveda recognizes 13 types of Agni: 1 Jatharagni (central digestive fire), 5 Bhutagnis (elemental fires), and 7 Dhatvagnis (tissue metabolic fires).

  2. Which type of Agni is considered the primary or master digestive fire upon which all other Agnis depend?

    Answer: Jatharagni

    Jatharagni, located in the stomach and small intestine, is the master digestive fire; the strength of all Bhutagnis and Dhatvagnis depends directly on the strength of Jatharagni.

  3. A client with Sama Agni (balanced digestive fire) will typically present with which characteristic?

    Answer: Consistent appetite, good digestion, and no post-meal discomfort

    Sama Agni indicates balanced digestive capacity, producing regular hunger, thorough digestion of appropriate food quantities, and no discomfort after meals.

  4. Vishama Agni (irregular digestive fire) is primarily associated with an imbalance of which dosha?

    Answer: Vata

    Vishama Agni is caused by excess Vata dosha, resulting in erratic, unpredictable digestion—sometimes strong, sometimes weak—with bloating, gas, and variable appetite.

  5. Tikshna Agni (sharp, intense digestive fire) is predominantly associated with an aggravation of which dosha?

    Answer: Pitta

    Tikshna Agni is caused by excess Pitta dosha; it produces intense hunger, fast digestion, hyperacidity, inflammation, and loose stools.

  6. Manda Agni (slow, sluggish digestive fire) is primarily associated with an imbalance of which dosha?

    Answer: Kapha

    Manda Agni is caused by excess Kapha dosha; its heavy, cold, and slow qualities suppress digestive fire, causing slow metabolism, weight gain, and mucus accumulation.

  7. According to Ayurveda, which of the following is considered a primary cause of Ama formation?

    Answer: Incompletely digested food due to weak or impaired Agni

    Ama forms when Agni is insufficient to fully process ingested food, leaving behind a toxic, sticky, undigested residue that accumulates in the channels (srotas).