Astanga Hrudaya
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सन्धुक्षितः समानेन पचत्यामाशयस्थितम्। औदर्योऽग्निर्यथा बाह्यः स्थालीस्थं तोयतण्डुलम्॥५६॥
then the audaryagni (jatharagni -digestive fire) activated by Samanavata cooks the food present in the Amasaya (stomach) just like external fire cooks the rice and water kept in the pot
english translation
आदौ षड्रसमप्यन्नं मधुरीभूतमीरयेत्। फेनीभूतं कफं, यातं विदाहादम्लतां ततः॥५७॥
Formation of kapha, pitta and vata by foods: Although the food consists of all the six tastes, it first becomes madhura (sweet) and gives rise to the production of kapha, of frothy nature; next undergoing further cooking it becomes amla (sour) and gives rise to the production of pitta;
english translation
पित्तमामाशयात्कुर्याच्यवमानं, च्युतं पुनः। अग्निना शोषितं पक्वं पिण्डितं कटु मारुतम्॥५८॥
then gets expelled from the amasaya (stomach) after getting expelled, the food digested by and made dry by the action of fire becomes dense / lump like and katu (pungent) and gives rise to the production of vata
english translation
भौमाप्याग्नेयवायव्याः पञ्चोष्माणः सनाभसाः। पञ्चाहारगुणान्स्वान् स्वान् पार्थिवादीन् पचन्त्यनु॥५९॥
Dhatu agni- Fires of elements: The five usma (agni- fire) viz, bhauma, apya, agneya, vayavya and nabhasa (fire pertaining to earth, water, fire, air and ether elements respectively), cook the parthiva and other qualities of foods; each of its own kind, respectively
english translation
यथास्वं ते च पुष्णन्ति पक्वा भूतगुणान् पृथक्। पार्थिवाः पार्थिवानेव शेषाः शेषांश्च देहगान्॥६०॥
The elemental portions of the food nurturing their respective elemental tissues in the body: They (qualities of food pertaining to earth element etc) after undergoing cooking, nourish the qualities of the elements in the body individually and accordingly parthiva qualities (of the food) nourish parthiva qualities (materials) of the body only, and the rest the others (respectively)
english translation