All living beings are composed of five essential elements, Pancha Mahabhootas viz. Earth, Water, Fire, Air and Ether. The growth of the body revolves around these Panchabhuta.
Diet (Ahara) acts like a medicine, depending on how one takes it. In Ayurveda, food is considered both medicine and poison. Therefore, greater thrust should be given to meal plans per Ayurvedic principles.
Ahara (food) and Vihara (lifestyle), which are favourable, are termed Pathya (wholesome) and, when unfavourable, known as Apathya (unwholesome).
Ayurveda’s preventive and curative aspects revolve around the central theme of Pathya, Ahara and Vihara.
Food intake as per one’s Vata, Pitta, and Kapha (Satmya Bhojana)
Having food as per one’s prakruthi (Hita Bhojan)
Proper hygiene (Suchi Bhojan)
Unctuous food (Snigdha Bhojan)
Having food which is warm (Ushna Bhojan)
Taking food which is easy to digest (Laghu Bhojan)
Eat while there is interest in food, and while eating, concentrate on food
Eat food with six taste components (Sad-Rasayukta Ahara)
Food should be primarily sweet (Madhura Praya)
Food should be ingested calmly, neither too slow nor too fast
After bathing (Snatah)
Food intake only when there is sufficient hunger (Kshudvan)
Proper washing of hands, feet and face should be done before food intake
After offering prayers and paying obeisance to gods and forefathers
After offering food to guests, teachers and children ( Athithi- Balakaguru Tarpana
Without disgracing food (Anindan Bhunjaana)
Silently (Moun)
Ahara Matra (quantity of food): Food requirements vary from person to person. Susruta has recommended that regarding nutrition intake, two parts should be filled with solid and one piece of liquid food, and the rest should be left empty for easy movement of Vata.
Sequence of food intake: Guru, Madhura, and Snigdha food should be taken initially during a meal, followed by Amla, Lavana, and Ahara. Ruksha, Katu, Tikta, and Kashaya should be taken at the end of the meal session.
Ahara vidhi viseshaayatana: To get the maximum benefits of diet, knowing about “ Ashta Ahara Vidhivisheshaayatana” is essential. They are
Prakriti- it indicates the nature of food, such as guru (Heavy food like milk, flesh), Laghu (food, i.e. green gram, which is easily digestible), Seeta (cold food viz. milk), Ushna (hot food like spicy one), Ruksha (dryness inducing food), Snigdha (ghee and butter) and their impact on Agni.
Karana- food modifications through Agni, water, etc.
Samyoga- Combinations of food which quash the actions of the individual components.
Raashi-food required by a person
The dynamics of the food consumed revolve around the individual’s habitat.
Kaala- It indicates climate, phase of digestion, the timing of the day, Stage of disease, etc.
Upayoga Samstha food should be eaten per the guidelines and rules of Ayurveda.
Upayokta-Food intake should be guided by each individual’s preference and Okasatmya (habitual homologation).
Concept of Viruddhahara (Dietetic Incompatibility): Incompatibility or Viruddha is a unique concept in Ayurveda. The drugs and diet that provoke doshas come under.
Viruddhahara foods, if consumed regularly, can lead to several disorders such as impotence, Visarpa (erysipelas), blindness, ascites, psychiatric conditions, fistula in ano, coma or fainting, intoxication, abdominal distension, stiffness, anaemia, indigestions, skin diseases, gastritis, fever, rhinitis, and infertility.
