proper code and conduct of food intake.

1. AAHARA VIDHI VIDHANA

7. TITLE AND CONTENT LAYOUT WITH LIST
▪ INTRODUCTION & CONCEPT OF AAHARA
▪ AAHAARA VIDHI VIDHANA
▪ DWADASHA ANNA VICHARA
▪ IMPACTS ON CURRENT SCENARIO
▪ CONCLUSION
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8. INTRODUCTION
आहार शुद्धौ सत्व शुद्धद्ध: सत्व शुद्धौ ध्रुव: स्मृति:
स्मृतिलम्भे सववग्रद्धिनाां तवप्रमोक्ष:॥ (Chandogya Upanishad)
In
present era, diet and lifestyle are major factors
thought to influence susceptibility to many
diseases.
Ayurveda places special emphasis on Ahara and
believes that healthy nutrition nourishes the mind,
body, and soul. According to Ayurveda the living
human body and diseases that afflict it are both
the
product of Ahara.
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9. AAHAARA
आहार सम्भवम् वस्तु रोगश्च आहार सम्भव:
तहिातहि तवशेषाश्च तवशेषा: सुख
दुखयो:॥(Cha.Su)
Ahara is said to be
Mahabhaisajya by Acharya Kashyap. In other
words, one is capable to make man disease free
only
with the food (congenial diet).One is not able to
sustain
life without diet even when endowed with medicine
that is why the diet is said to be the great
medicament
by physician.
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10. • Ahara Vidhi plays vital for acquiring
maximum beneficial effects of Ahara that
describes method of preparation &
consumption of food in most appropriate
way;
• The concept of food processing specified on
the basis of Ahara Varga.
• The consumption and digestive utilization of
raw food stuff is very difficult therefore food
processing is very important to acquire
nutritious value of food. Ahara Vidhi also
converts food into digestible form therefore
it is very essential to process food
appropriately before its consumption.
• The processing of food in specific forms
(Ahara Vidhi) boost inherent qualities of
Aharadravya, enhance palatability, offer
favorable transformations of food,
Aharadravya becomes free from toxins,
improve
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11. 11

12. Ahar vidhi vidhan described in our
classics which are the foundation of
dietetics. Which indicates the
method of ahara, these are Ushna,
Snigdha, Matravat, is consumed
after the digestion of previously
ingested food, Virya avirudha
ahara, Is to be taken into Iste Deshe
where it is provided with Ista
sarvopakarana, Not to be taken
speedily, Not to be takentoo slowly,
Taken without taking with others,
taken
without laughing, Taken with the
concentration of the mind.
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13. USHNAM ASHNEEYAAT If ones taking hot food feel of proper taste, stimulate the
Agni(Digestive power), Vatanulomana and Reduction of
Kapha are achieved.
The specific sequence of Ahara Vidhi Vidhan is practically
very important.
Besides the whole meal being Ushna, it must begin with
Ushna anna , so that profuse flow of saliva and gastric
juices are achieved for the next food items.
Ayurveda also recommends that you drink your water
warm, as cold water can weaken your Agni.
If cooked food left for long time and taken causes
Aruchi (loss of taste), Agnimandhya (weak digestive
power), vistamba, Romaharsha (Horripilation),
Stambana (stiffness) etc.
The virus that causes COVID-19 can be killed at
temperatures similar to that of other known viruses
and bacteria found in food.
Foods such as meat, poultry and eggs should always be
thoroughly cooked to at least 70°C. Before cooking, raw
animal products should be handled with care to avoid
cross-contamination with cooked foods.
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14. SNIGDHAM ASHNEEYAAT
Over the last 30 years, the literature has described
a definitive role of fat in immunity. Saturated fatty
acids act on Toll-like receptor 4, a sensor that
binds bacterial lipopolysaccharide and thus acts in
the innate immune response. As a result, a high
intake of saturated fatty acids favors low-grade
inflammation. On the other hand,
monounsaturated and polyunsaturated fatty
acids are known for their favorable immune-
modulatory action. Omega-3 polyunsaturated
fatty acids present in seafood, algal oil, marine fish,
and flaxseed support the immune system by
activating cells from both the innate and the
adaptive immune systems, while omega-9
monounsaturated fatty acids found in olive,
sunflower, and safflower oils and nuts have
antioxidant, antimicrobial, and antiviral effects.
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15. MAATRAAVAT ASHNEEYAAT
It means one should eat adequate
amount. For proper maintenance
of positive health one should eat
in proper quantity. The quantity
of food to be taken again depends
upon the power of digestion. The
amount of food which, without
disturbing the equilibrium of
doshas and dhatus of the body,
gets digested as well as
metabolized in proper time, is to
be regarded as the proper time. It
should not be eaten in excess or
in less amounts. Such food
maintains physiological level of
dosha vata, pitta, and kapha. It
passes excreta smoothly, and
digestion will be perfect.
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16. JEERNE ASHNEEYAAT
One should eat when the previous meal
is digested because, during indigestion,
the eaten food mixing the product of the
earlier meal with that of the later one
vitiates all the doshas quickly. On the
contrary, when one eats after the
previous meal is situated in their own
location, agni is stimulated, appetite
arose, the entrance of the channels are
opened, the heart is normal, flatus
passes down and urges of flatus, urine
and faeces are attended to.
The eaten food promotes the life span,
without affecting any dhatu. By taking
food during incomplete indigestion i.e.
Adhyasan, it vitiates the agni (Sharma,
2014), due to vitiation of agni, the
digestion gets hampered and production
of Aamarasa, which acts as a poison for
our body and creates lots of problems.
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17. VEERYA AVIRUDHAM
Virya (Potency) is the power of
substance by which action takes place.
The opposite strong qualities should be
avoided to eat together. Eat those food
which are not antagonist in virya .Such
opposite quality of food generate
various diseases.
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18. ISHTA DESHA BHOJANA
One should eat in a favourable
place with favourable
accessories. While eating in a
favourable place, one does not
fall victim to psychic
disturbances. The meal should
be taken in proper places with
a proper utensil, the absence of
both can create stress, which
activates the ‘Flight or Fight’
response in the central nervous
system and shuts down the
blood flow, affects the digestive
muscle and decreases the
secretion needed for digestion.
It can also cause spasm, and
stress that can finally cause
diarrhoea or constipation.
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19. NA ATIDRUTAM ASHNEEYAAT
One should not eat fast because by eating fast,
the food may enter into the wrong passage.
The meal should be taken at a proper speed so
that all the enzymatic secretion should mix
with the food for their proper digestion. Taking
too speedy food can cause respiratory tract
infection by choking it. It can also cause other
diseases such as GERD (gastro-oesophagal
reflux disease). If food is taken in proper speed,
enzymatic juices mix properly so food gets
easily digested. The brain takes about 20
minutes to recognize that the stomach is full.
So, eating with optimum speed prevents
overeating and slowly taking of food improves
appetite regulation, prevents overeating,
decreases the food consumption, and well-
absorbs essential nutrients.
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20. NA ATHI VILAMBITHAM
One should not eat very slowly.
If one eats very slowly, does not
get satiety hence eats more and
food gets cold. All these factors
hamper Agni and the food is not
digested propely. So one should
not eat very slowly. Kalpan et al
produced that over eating can
cause obesity whichis developed
by over eating.
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21. AJALPANA, AHASANA
One should not talk or laugh
while eating. This vitiates the
doshas. If one talks or laughs
while eating is liable to suffer
from the same disorders as the
one who eats too fast. In this
most important is that food is
eaten with full of
concentration .This is the
reason one should not talk or
laugh while eating.
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22. AATMANAM ABHI SAMEEKSHYA
Diet should be taken
according to satmya,
prakriti, and agnibala. It
should be taken according
to self-energy and nutrient
requirement as in case of
pregnancy, child labour,
intellectual, old or sick
people. Older people have a
small appetite but needs
nutritious food.
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23. DWADASHA ANNA VICHARA (SUSRUTHA)
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24. CONTINUED…..
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25. EATING HABITS OF PRESENT AGE
▪ The eating habits and lifestyle of the present time,
particularly of the young generation, are not good in
view of health. A man eats many times even he is not
hungry enough. Many times imbalanced diet and
overeating are very common issues. Although there
should be a meal when a previous meal is digested
but, in the present time, a man also eats soon after a
meal.
▪ There are also issues of too heavy or too light foods
which are consumed without concentration. Use of
cold drinks, chilled water, spicy, preserved and junk
foods is also a matter of serious concern. Many
health issues also arise due to speedy and emotional
eating mostly in teenagers whereas not avoiding
eating food in constipation. Modern food taking rules,
regulation like taking a high amount of sodium,
hydrogenated fats, and refined sugar causes a lot of
lifestyle disorder like hypertension, diabetes mellitus
and kidney related diseases
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26. 1)Eating when not hungry
2)Eating soon after meal
3)Eating at the wrong time of the day
4)Eating incomplete food combinations
5)Overeating
6)Eating too much heavy too little light food
7)Eating hurriedly
8)Emotional eating
9)Eating food one cannot digest
10)Eating when constipated
11)Drinking cold or chilled water, especially
during meal
12)Too much water or no water at all during a
meal
13)Preserved and stale food
14)Frozen food
15)Too spicy, sour, salty food
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27. FOOD FOR IMMUNITY
Adequate and appropriate nutrition is required for all cells to
function optimally and this includes the cells in the immune
system.
An “activated” immune system further increases the demand
for energy during periods of infection, with greater basal
energy expenditure during fever for example.
Thus, optimal nutrition for the best immunological outcomes
would be nutrition, which supports the functions of immune
cells allowing them to initiate effective responses against
pathogens but also to resolve the response rapidly when
necessary and to avoid any underlying chronic inflammation.
Hence the type of food we consume influences qualities of life.
It may impact directly or indirectly upon immune cells causing
changes in their function or may exert effects via changes in the
gut microbiome. A better understanding of the role of nutrients
in immune function will facilitate the use of bespoke nutrition
to improve human health.
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28. CONCLUSION
DEHO HI AAHAARA SAMBHAVAH:
• Human body is said to be the by-product of food.
• Diet and method of food intake has an important role
in maintaining of health and prevention of diseases.
• In today’s fast life we are more interested in eating
tasty food materials and we are not following proper
dietary habits and following wrong food habits which
all are the primary causes for health disorders.
• Ahara vidhi vidhanas are method of eating which is
equally important as food.
• Health is mainly depending upon food and right way
of taking food. Proper food will maintain health and
treat the various health disorders and that’s why
food is called as Mahabhaishajya.
• An ideal food not only nourishes the body, but also
nourishes the mind. Hence the type of food we
consume influences qualities of life.
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