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In Ayurveda, rakta refers to the blood tissue, and its health is influenced by various factors, including diet. Among the provided options, the consumption of spicy foods is considered a major cause of rakta tissue disorders. Spicy foods tend to increase the pitta dosha in the body. Pitta is associated with heat and intensity, and when it becomes imbalanced, it can lead to excess heat in the blood. This excess heat can result in a range of issues, including inflammation, irritation, and other disorders affecting the blood tissue.

The influence of spicy foods on pitta can manifest in symptoms such as rashes, heat-based skin conditions, and other circulatory issues. When pitta is excessive, it can also lead to the alteration of the blood's quality, contributing to various rakta-related disorders.

Other food types, while they have their properties and influences, are not specifically correlated with causing issues in the blood tissue to the same extent as spicy foods. Sweet, salty, and sour foods have different effects on the doshas and may influence different tissues or systems in the body but are not primary contributors to rakta disorders in the context of Ayurvedic principles.