Food

Ayurvedic Food Concepts- A Reliable
Management Strategy
Dr Anupama Krishnan
Associate Professor
Dept ofSwasthavritta
VPSV Ayurveda College Kottakkal
anupama krishnan vpsv
ayurveda college kottakkal
1

“Your work is to discover your work and then with all
your heart to give yourself to it”. ……..Buddha”
V.P.S.V AYURVEDA COLLEGE KOTTAKKAL
2
anupama krishnan vpsv ayurveda
college kottakkal

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• COVID-19 :individual , community resilience
emerged as main resource- first line of defense in
emergency preparedness.
• Increase in resting energy expenditure over
basal levels with decreased food intake.
• Poor diet quality: physical mental health.
• Elevated distress: unhealthy dietary patterns
and poor quality of the diet.
• Lockdown, confinement : irregular eating
patterns- obesity.
[Naja F, Hamadeh R. Nutrition amid the COVID-19 pandemic: a multi-level framework for action. European Journal of
Clinical Nutrition. 2020 Apr 20:1-5.]
4

• Nutritional status :indicator of resilience
against destabilization.
• Optimal nutrition and dietary intake is a
resource that transcends individual, the
community to reach global influence.(1)
• Acquired strength(Yuktija Bala): achieved by
diet, exercise, regimen.(2)
• TacklePandemic Janapadodhvamsa .(3)
1. Ma YJ, Lee HH. Understanding consumption behaviours for fairtrade non‐food products: focusing on
self‐transcendence andopenness to change values. Int J Consum Stud. 2012
2.(charaka samhita sarira sthana 6/13),3. charaka samhita vimana sthan 3/4)
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• Nutrition focus diet components -
carbohydrates, fats, proteins, minerals, water.
• Ayurveda : diversified aspects dietetic
nutrition
• Quality, quantity, portion size
• Processing methods
• Rationale of combination of food articles
• Emotional aspects
• Nature of the consumer
• Geographical & environmental conditions
• Cardinal : Health promotion and Disease
prevention
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• Universe: composed of five basic elements
• Including human body and the food.
• Five elements grouped into three Tridosa
Panchamahabhootas
prithvi(earth), apya(water),teja(fire), vayu(air) and
akash(space)
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8

• Seasonal variation
• Biological rhythm
• Physiological , Pathological processes
• Psychological, Somatic
• Metabolic, Cellular level
Depends on combination and permutation
Panchamahahoota and Tridosha
• Diet balancing : maintain the homoeostasis
of body
Prophylactic, Preventive ,Clinical Nutrition
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• Nutrition forms basis for etymology of human body
• Synonyms denoting human body.(1)
• Each food article either has dosha (bio –humours)
• aggravating or pacifying or balancing action on
human body
• Ayurveda adovocates specific diet to sustain
balance of bio –humours (doshas)
[1.N. Srikanth and Ramesh Babu. Why go for Ayurveda? Food and Diet in Ayurveda”, Life
stream, 2012; 1(1): 29-32 ]
Kaya – growth and development
Deha –anabolism
Sareera -catabolism
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• Ahara : Mahabhaisajya ,supreme importance. (1,2)
• Best among sustainers of life. (3)
• First among the sub pillars of life.(4)
• Health dependant on Food.(5)
• Arogya lakshana .(6)
[1.Kasyapa samhita ,2. Taittiriyopanishad ,3. Charaka samhita sutrasthana 25/40
4. Charaka samhita sutrasthana 11/13, 5. Kasyapa samhita khilastana 5/9
6. Kasyapa samhita khilastana 5/6]
Desire to take food
Proper digestion
Ingestion, Assimilation
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. Complexion clarity, Good voice, Longevity
Genuineness, Happiness,Satisfaction
Nourishment, Strength,Intellect.(1)
• Conducive food,wholesome food – Health
Non conducive food – Disease .(2)
• If wholesome diet is given in a planned way there is no need
for separate medicinal treatment
• Unwholesome diet is being permitted, the advantage of
treatment becomes questionable (dietetics or clinical
nutrition.(3)
[1. Charaka samhita sutrasthana 27/349-51,2. Charaka samhita sutrasthana 25/31,3. Vaidyajivanam 1:10]
Tvam odanam prashih tvam odana iti
(Adharveda 11.3.27)
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Achethana
ahara
Chethana
sarira
13

Pathyam: Conducive
Congenial to the body tissues
Relished by the person
Keeps healthy
Homoeostasis of Physiology
Conducive for mind and intellect
Prevents diseases
[Charaka samhita sutra 25/45]
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Food -Mind
• Food is based on their effect on psychological
dispositions of individuals
• Purity of food influences purity of mind
• Foods can induce states of mind
Sattva contented state
Rajas excited state
Tamas relates to lethargic disposition
• Vitality , energy, agreeable :satvik -joy ,health
• Bitter, sour, hot ,spicy , saline :rajasik -pain,grief
• Stale, tasteless, refused, leftover, putrid :tamasik
- disease ,ill health
Vitality , energy, agreeable : satvik -joy ,health
Bitter, sour, hot ,spicy , saline :rajasik -pain,grief
Stale, tasteless, refused, leftover, putrid :tamasik - disease ,ill health
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Categorization of Basic foods
Based on source, method of
preparation and utility
1.Sukandhanya (corns with bristles)
2.Samidhanya (pulses)
3. Mamsa (meat)
4.Saka (vegetables)
5.Phala (fruits)
6.Arita (salads)
7. Madya (fermented drinks)
8. Ambu (water)
9.Gorasa (milk and milk products)
10. Iksuvikara (sugar-cane products)
11.Krtanna (food preparations)
12. Aharayogi (accessory food
articles
Based on forms of
consumption
4 forms
1. Asita (eatable)
2. Lidha (lickables)
3. Pita (beverages)
4. Khadita (masticables)
[Charaka samhita]
6 forms
1.Cusya (chewables)
2.Peya (drinkables)
3.Lehya (lickables) as Honey
4. Bhojya (partially masticables).
5. Bhaksya(snacks/munchies))
6. Carvya (masticables)
[Bhavaprakasha]
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 Therefore from gross to subtle level,
 The status of health and nutrition
depends upon the status of Agni
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Agni Metabolic Phenomenon 13 Factors of Digestion, Nutrition & Metabolism
Jathragni Transformation GIT Level  Food digestion in stomach & GIT is initiated by major
Jathragni.
 This can be equated with enzymes, hormones and secretions
of digestion
Dhatwagnies Transportation Selection
Tissue level
Nutrition & tissue metabolism is carried out by seven
Dhatwagnies – at various tissues of body
Bhutagnis Regulation of Micro Nutrition
Organ level Highly Selective Micro-digestion and bio-transformation at cellular, subatomic
and elemental levels is carried out by Bhutagnis at gene level
Nutrition dynamics : Proper Metabolism is Key to Good Health
Agni : energy that drives metabolic processes in body
Three stages digestive cycle :gross form in gastrointestinal tract – tissue specific
metabolism - elemental level metabolism.
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Prakriti
Nutrition : central stage in Ayurvedic therapy,
Personalized :individual constitution (Prakriti)
Food interferes with molecular mechanisms of
an organism's “physiome
Merges foods(Pathya or Ahara) drugs(Ausadha)
Harmonization of Dosha or physiological
factors according to individualistic variability or Prakriti
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Shadrasa : Taste
Madura: Sweet :carbohydrates,
sugars, fats, amino acids
Amla: Sour -organic acids
Lavana: Salt
Katu: Pungent volatile oils
Tikta: Bitter alkaloids, glycosides
Kashaya: Astringent tannin
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• When to eat?
• How much to eat?
• What to eat?
• How to eat?
20

When to Eat ?
• Kalabhojanam –Timely intake
• 2 times daily
• After the digestion of previous meal
• When one feels hungry
• Should not take food within 3hrs
• Should not fast for more than 6hrs
When one has clear belching , interest in
taking food, lightness of body and hunger
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How much should one Eat ?
• Mitahara: Moderate
consumption
• Agnibala: Digestive capacity
• Type of food
• Energy yield
• Physical an mental need
• Should not cause heaviness and
should give relief from hunger
Dravam
Pavana
Annam
Roga sarvepi mandeghnou
All diseases rooted in dull digestive ability
22

• Ahara prakriti : Inherent nature of food
substances (Black gram, green gram)
• Guru :Heavy to digest- Half of stomach
• Laghu: Easy to digest – Not in excess.1
• Matra : Amount of food - Digestion
promoter
• Samskara : Processing converts guru rice into
laghu laja by frying .2
[1.Astanga Hrdayam sutram 8/12, 2.Charakam Vimana 1/21]
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Daily food: Nityasevaniya ahara
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• Balanced alkaline diet
• Counter Nutritional deficiencies of energy,
protein, specific micronutrients
• Decreases susceptibility to infection.1
• Antioxidant ability to encounter free radicals is
enhanced by alkaline pH
[1.Gleeson M J Sports Sci. 2004]
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What NOT to eat
Viruddha Ahara : Incompatible
food
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How to Eat
Prerequisites
• Tooth brushing
• Tongue scrapping
• Bathing
• Ginger and salt intake - increases ,appetite.(1)
• Equiped with acessories, proper place
• Mindful eating
[bhavaprakasha purva 5/130]
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Order of consuming food
• Related with stages of
digestion
(S.Su 46)
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• Ahàra Vidhi Visesayatanani – are the set of
rules responsible for the wholesome and
unwholesome(violation) effect of thefood.
• Post meal : NO exercise ,running, sleep
• walk ,resting in inclined position
• AHARA VIDHI VISESHAYATANANI
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How NOT to eat
• Adhyashana- intake of meals prior to digestion
• Samashana – suitable and unsuitable food
• Vishamashana – untimely erratic eating pattern.1
• Late heavy dinner
• Bathing, sleeping, exercise immediately after meal
[1.Astanga Hrdayam sutram 8/33-34]
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Dwadasha ashana pravicharam
 Encompasses the principles of diet therapy .
 Is the food prescription during a particular
condition
 More importance to thedosha dominanc &
therapeuticconditions
 Need toevaluate the stateof dosha
vitiation, stageof disease& dig. capacity
first.
31

Dwadasha ashana pravicharam
 Encompasses the principles of diet therapy
• Food prescription during a particular condition
• Importance to dosha dominance & therapeutic
conditions
• Need to evaluate state of dosha
vitiation, stage of disease, digestion
capacity first
• Time of medicine administration
considered
32

Food Profile Indications
1 Food with cold property
(Shita guna ahara)
Pitta prakriti
excessive thirst
burning syndrome
alcoholism
bleeding diathesis
emaciated persons
2 Food with warm property
(Ushna guna ahara) Kapha prakriti
Parkinsons diseases s
bio-purification therapy
3 Food with unctuous property
(Snigdha ahara)
vata prakriti
emaciated
excessive physical acts
33

2
4 Ruksha ahara
(Rough and coarse food)
diabetes
obesity
kaphaja constitution.
4 Drava ahara
(Liquid diet)
dehydrated
excessive thirst
emaciated
6 Shuska ahara
(Dry diet)
diabetes
 wounded
skin diseases
7 Single diet in a day weak digestive capacity
8 Diet twice a day normal digestive capacity 34

2
6
9 Aushdhiyukta ahara
(Diet containing
medicines)
who do not want to take
medicines alone
 those who are unable to do so
10 Mitahara
(Diet in small quantity)
decreased digestive capacity
11 Shamana ahara
(Palliative diet)
tridoshika considerations
season (ritu)
climate (desha)
12 Samanya ahara
(Average normal diet)
perfectly healthy
whose doshas are in the state of
equilibrium
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• Most important - Most abused
• Subjected to restrictions ,relaxations
,celebrations , control ,contempt
• Modifiable Health Behaviour.(1)
• Health – Disease – Health
• Aharasambhavam vastu rogaschaharasambhava
[Short SE, Mol Short SE, Mollborn S. 2015 Oct], 2. Charajka Nidana1/10,3.Charaka samhita sutra 28/45]
Aushada, Anna, Vihara
Aharasambhavam vastu rogaschaharasambhava
36

Key Points
• Indigenous
• Palatable
• Healthy
• Cost effective
• User friendly
• Acceptable
• Available
• Compliable
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Acknowledgement
Dr C V Jayadevan
Dr Sanjay Kr Chhajed
Dr Navin Ch Joshi
References
1.Keusch GT. The potential impact of nutritional change on the global burden of viral disease. Nutrition
reviews. 2000 Feb 1;58(2):S55.
2.Srikanth N, Haripriya N, Tewari D, Mangal AK. Nutritional Discipline In Ayurveda: Prospective For Translational
Research. World Journal of Pharmacy and Pharmaceutical Sciences. 2015 May 11;4(07):586-605.
3.Charaka samhita sutra stana,
4.Charakasamhita Nidana sthana,
5.Charakasamhita Vimana stana
38

Thank You
39

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