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Asthma is a chronic inflammatory disease of the airways characterized by recurrent episodes of wheezing, breathlessness, chest tightness, and coughing. This condition causes the bronchial tubes to become hypersensitive to various triggers, leading to inflammation, reversible bronchoconstriction, and excessive mucus production that narrows the air passages and restricts oxygen flow.
Common symptoms
Wheezing (a whistling sound when breathing out)
Shortness of breath (dyspnea)
Chest tightness or pain
Persistent coughing, especially at night or early morning
Trouble sleeping caused by respiratory distress
Increased mucus or phlegm production
Rapid breathing or hyperventilation
Possible causes
Genetic predisposition and family history of atopy
Environmental allergens (pollen, dust mites, mold spores, pet dander)
Short-acting beta-agonists (SABA) like albuterol for quick relief
Inhaled corticosteroids (ICS) for long-term inflammation control
Combination inhalers containing ICS and long-acting beta-agonists (LABA)
Maintenance and Reliever Therapy (MART) using ICS-formoterol
Leukotriene receptor antagonists (LTRAs) such as montelukast
Long-acting muscarinic antagonists (LAMA) as add-on therapy
Biologics (anti-IgE, anti-IL-5) for severe eosinophilic asthma
Oral or intravenous corticosteroids for acute severe exacerbations
Ayurvedic perspective
In Ayurveda, bronchial asthma is known as Tamaka Shvasa, a condition of the Pranavaha Srotas (respiratory channels). According to the Charaka Samhita, the disease originates in the Amashaya (stomach) and manifests in the lungs. It is characterized by the 'Pratiloma Gati' (upward/reverse movement) of Vata, which is obstructed by an excess of Kapha in the respiratory passages. This blockage creates the 'Ghurghuraka' (wheezing sound) and severe respiratory distress. The condition is often described as 'Yapya' (manageable but chronic) and is noted to worsen during the rainy season, cloudy weather, and at night.
Ayurvedic dietary guidelines
Consume 'Ushnodaka' (warm water) throughout the day to help liquefy Kapha.
Include 'Laghu' (light) and warm foods like vegetable soups, green gram (Mudga), and barley (Yava).
Incorporate spices such as ginger, black pepper, garlic, and turmeric into meals.
Avoid 'Abhishyandi' (mucus-forming) foods like curd, banana, and cold milk.
Avoid heavy, oily, and fried foods that slow down 'Agni' (digestive fire).
Prefer old rice (Shashtika Shali) and wheat (Godhuma) over freshly harvested grains.
