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Abstract

AYURVEDIC PRINCIPLES OF EATING

Dr. Garima* and Anoop kumar singh

ABSTRACT

Ayurveda, the science of healthful living, is the most rational and scientific among the ancient systems of medicine. Ayurveda has immense potential to tackle many medical problems. Agadtantra is the branch of Astangaayurveda, it described when we take food opposite to rasa and virya it become toxic in nature and cause many health hazards. The term virrudhaahar is deal with the critical review in terms of different food-food interaction, food time consumption interaction, food environment interaction which inhibits the proper metabolism at the level of tissues. It may cause harmful effects or sometimes toxic to the body. Healthy individuals as well as some of the patients should observe the food are not properly digested. We should eat not in proper quantity which is hot, unctuous, differing in potency and after the digestion of the previous meal. Food should be taken in proper place equipped with all the accessories, without talking and laughing, with concentration of mind and paying due regard to oneself. Intake of food before the digestion of the previous meal is harmful. Habitual intake of harmful things in improper way is harmful and when adopted properly it is useful. Acharya sushruta also described the twelve kinds (qualities) of foods such as sita(cold), ushna(hot), snighdha (unctous fatty), ruksha (dry or fatless), drava(liquid), suksham (dry, moisturless), ekakala (once a day), dvikala (twice a day), aushadhayukta (mixed with medicine), matrahina (less in quantity), dosaprashama mana (mitigating the dosas), vrtyartha(protecting health).

Keywords: Ayurveda, food, quantity, Equipment, Potency, Digestion, Drava, Warm.


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