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Walking, by increasing the aerobic metabolism of the body, redirects the stomach’s blood supply to the exercising muscles, which, in turn, decreases your appetite. Lose 10-40 Kgs immediately. For Free Weightloss & Beauty advices Visitwomenhealthandbeauty.com And finally, walking encourages the body to burn fat rather than carbohydrates. This enables the body’s blood sugar to stay at a relatively constant normal level. When the brain’s blood sugar is normal, we are not hungry. Both strenuous exercise and low-calorie dieting, however, burn carbohydrates rather than fats, causing a sharp drop in the blood sugar. When the brain’s blood sugar drops, as it does in very low calorie diets or strenuous exercises, then we feel hungry in order to counteract this low blood sugar. A high-fiber, low-fat, lean protein diet also controls the body’s appetite center, making overeating high-fat calories next to impossible. Most importantly, stay away from any diet that restricts one type of food group, like low carbohydrate diets.  Not only are these diets unhealthy, but also once they’re stopped as they will invariably be, because of boredom or illness, then rebound weight gain packs on the pounds faster than a speeding bullet Click here more Health and Beauty Tips

Ahaar Pachan - The Process Of Digestion in Ayurveda refers to the entire process of digestion which comprises of three stages and is collectively called the Avastha Paka. The process of digestion affects the overall well being of an individual and thus has major significance amavstha paka, pakavstha paka. The Ahaar Pachan involves the liquefying of the food into the stomach, the absorption of the nutrients and the final stage of taking the food a rough form and water being absorbed amavstha paka, pakavstha paka.


The three stages of the Ahaar Pachan are as follows :
Amavstha Paka (Madhuravstha)
Amavstha Paka is the first stage of digestion and is performed in the stomach. During the process, the food is converted into a liquid form and madhura rasa is developed dominating the other rasas. According to Ayurveda, the Kledaka Kapha which is present in the stomach takes the form of liquid and thus help mix the ingested food. Amavstha Paka and the rasa of the ingested food determines the amount of kapha produced amavstha paka, pakavstha paka.


Pachyamavstha (Amlavstha) Paka
The second stage of digestion, it involves partial digestion of the ingested food. Amla rasa is produced during the process and it dominates the other rasas. The overall process takes place in the grahani, pitta dhara, kala. The formation of amla rasa gives rise to the generation of pitta dosha.


Pakavstha Paka (Katuavstha)
Pakavstha Paka is the third and the final stage that takes place in the large and small intestine. During Pakavstha Paka process, the water of the digested food is absorbed by vata dosha. Agni makes the food rough and leads to the production of kattu in rasa. Vata is also generated

Amavstha (Madhuravstha) Paka
This first stage of digestion occurs in the stomach (amashaya). During the process the ingested food is liquefied and madhura rasa develops which dominates other rasas. The semi digested food gets madhurawastha. Even the ingested chilly will also have stage of digestion.

The Kledaka Kapha present in the stomach liquefies and mixes the ingested food. The Sharirik Kapha also is generated in this phase of digestion. The quantum of the kapha produced depends on the rasa of ingested food. Kapha aggravating rasa (Madhur, amla & lavan) and generates large quantum of kapha where as kapha diminishing rasa generate less quantum of kapha dosha Due to this reason it is said that kapha Dosha is aggravated soon after eating food. The sign & symptoms of Kapha Roga (disease related to kapha dosha) are aggravated at this stage.

Pachyamavstha (Amlavstha) Paka
At this stage of digestion the ingested food is partially digested (vidagdha awastha) and the amla rasa (sour taste) arises. The amal rasa dominate sthe other rasa (taste). All these activities of further digestion occurs in the grahani i.e. pitta dhara kala. The main function of Grahani is to Grahan (to take) Dharana (hold on) and Munchan (to release). During the process Grahani receives vidagdha amma (partially digested food).

At this phase of digestion Pachaka Pitta (bile along with pancreatic juice and other digestive enzyme) is released in grahani (duodenum) and grahani performs its function of dharana (hold on) and pachan (digestion) is performed by pachaka pitta. At last the ingested food is digested and separated into Sara (essence) and Kitta (excretory product) part.

During this phase pitta dosha is generated due to amla rasa (sour taste). The quantum of the pitta dosha generated depends on the rasa of ingested food.

Example- If ingested food is chilly then the quantum of pitta will be very high and if the ingested food is sweet than the quantum of pitta dosha is very less.

Pakuavstha (Katuavstha) Paka
This phase of digestion takes place in the large and small intestine (pakvashaya). During this phase the water of the digested food gets absorbed by the help of vata dosha and agni making the food rough and producing kattu in rasa (chilly taste) and generation of vata.

As the rasa changes in different phase of digestion these phase of digestion are called avsthapaka. At the end of the digestion the digested food have their original rasa which is in accordance with the rasa of the ingested food. This is called as Nistha paka or Vipaka.

Vipaka is classified into three groups i.e. Madhur, Amla and Katu depending on the functions of six rasa that is categorized into three types and named accordingly.

Madhur rasa & Lavan rasa have Madhura Vipaka, Amla rasa have amla vipaka and Katu, Tikta & Kashaya rasa have Katu vipaka..