Concept of ahara (diet) in ayurveda: a critical review
Journal name: Ayushdhara
Original article title: Concept of ahara (diet) in ayurveda: a critical review
AYUSHDHARA is an international peer-reviewed journal. It focuses on research in Ayurveda, Yoga, Unani, Siddha, Homeopathy, Allopathy, and Pharmaceutical Sciences.
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*Amit Kumar Gupta
PG scholar, PG dept. of Sharir Kriya, National Institute of Ayurveda, Jaipur, India.
Rachna agrawal
PG scholar, PG dept. of Swasthavritta & Yoga, National Institute of Ayurveda, Jaipur, India.
M.S Meena
Director, National Institute of Ayurveda, Jaipur, India
Ayushdhara:
(A peer-reviewed, bi-monthly open-access journal)
Full text available for: Concept of ahara (diet) in ayurveda: a critical review
Year: 2015
Copyright (license): CC BY-NC-SA 4.0
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Summary of article contents:
Introduction
The concept of Ahara, or diet, is a fundamental principle in Ayurveda, described as the first of three significant pillars that support health and well-being. Ahara is associated not only with the sustenance of life but also with the prevention of disease, emphasizing the importance of a wholesome and naturally healthy diet. In today's fast-paced, urban lifestyle, the reliance on processed and packaged foods has risen, leading to adverse effects on physical and mental health. The article critically reviews the principles of Ahara in Ayurveda and its relevance to contemporary dietary practices.
The Three Categories of Ahara
According to Sushruta, Ahara can be classified into three categories: Ekanta Hitakara, Ekanta Ahitakara, and Hitahitakara. Ekanta Hitakara refers to substances that are always beneficial, such as water and certain nourishing foods. In contrast, Ekanta Ahitakara includes harmful substances like poisons. Hitahitakara consists of foods that can be beneficial for some individuals while detrimental to others, depending on individual constitutions, known as Prakriti. This classification underscores the Ayurvedic perspective that diet should be tailored to individual needs and circumstances, emphasizing that what benefits one person may harm another.
Diet According to Seasonal Changes
Ayurvedic dietary guidelines also account for seasonal variations, known as Ritu. Each season (Ritu) influences digestion and metabolism, necessitating specific dietary adjustments to maintain balance. For example, during the Hemanta Ritu (winter), the focus is on heavier, unctuous foods to counteract the cold. Conversely, in the Vasant Ritu (spring), lighter and detoxifying diets are recommended to mitigate the effects of accumulated Kapha dosha. Understanding and following these seasonal dietary recommendations can enhance health and prevent seasonal illnesses.
Conclusion
In conclusion, the concept of Ahara in Ayurveda is vital for maintaining health and preventing disease in a holistic manner. The framework provided by Ayurveda emphasizes the need to tailor dietary practices according to individual health status, constitution, and seasonal changes. Given the rising incidence of lifestyle-related diseases linked to modern dietary habits, the principles of Ahara present a valuable perspective for fostering health and well-being. Further research into Ayurvedic dietetics can provide deeper insights into the benefits of these time-tested practices in contemporary settings.
FAQ section (important questions/answers):
What is the primary role of Ahara in Ayurveda?
Ahara is a fundamental principle in Ayurveda, serving as the first pillar for maintaining health, happiness, and harmony. It focuses on a life-supporting diet essential for health preservation and preventing illness.
How is Ahara categorized in Ayurveda?
Ahara is categorized into three types: Ekanta Hitakara (beneficial), Ekanta Ahitakara (harmful), and Hitahitakara (condition-dependent). These categories address individual health needs based on dietary compatibility.
What factors influence dietary choices in Ayurveda?
Dietary choices in Ayurveda are influenced by individual Prakriti (constitution), seasonal changes (Ritu), and digestive capacity (Agnibala). This personalized approach promotes optimal health and minimizes disease susceptibility.
Glossary definitions and references:
Scientific and Ayurvedic Glossary list for “Concept of ahara (diet) in ayurveda: a critical review�. This list explains important keywords that occur in this article and links it to the glossary for a better understanding of that concept in the context of Ayurveda and other topics.
1) Diet:
In Ayurveda, the concept of diet, or Ahara, revolves around choosing foods that maintain health and balance the Dosha. Proper diet supports digestion and helps prevent diseases[see source text or glossary: Diet].
2) Ahara:
Ahara refers to both diet and lifestyle, making it a crucial pillar in Ayurveda. It involves eating substances that preserve good health and hinder sickness, contributing to overall well-being and harmony with nature.
3) Ayurveda (Ayus-veda):
Ayurveda is the science of life aimed at maintaining a person's health through lifestyle and dietary practices like Ahara. It emphasizes natural living and holistic approaches to wellness.
4) Food:
In Ayurveda, food or Ahara is vital for maintaining health and must be chosen according to one's Prakriti and Ritu. It includes fresh and wholesome items that support proper digestion and balance Dosha.
5) Ritu (Rtu):
Ritu refers to seasons in Ayurveda. Diet and lifestyle changes according to Ritu ensure that body and digestive power are maintained. Hemanta, Shishira, and Grisma are examples of Ritu that guide dietary adjustments[see source text or glossary: Ritu].
6) Prakriti (Prakrti):
Prakriti denotes a person's constitution in Ayurveda. The same food, which is healthy for one person, can be harmful for another based on their Prakriti, influencing diet suitability and disease susceptibility[see source text or glossary: Prakriti].
7) Disease:
Diseases in Ayurveda can often be managed or prevented by maintaining a proper diet or Ahara. Consuming wholesome, natural foods helps reduce disease susceptibility and support health[see source text or glossary: Disease].
8) Substance:
Substances in Ayurveda are categorized based on their compatibility with one's constitution. Ahara, or diet, includes substances that promote health or, in some cases, can cause unwholesome effects depending on the individual's needs.
9) Animal:
Animal-based foods like the meat of certain animals are recommended in Ayurveda depending on the Ritu. For instance, meat of burrow-dwelling animals is suggested during Hemanta for its nutritional benefits[see source text or glossary: Animal].
10) Dosha (Dosa):
Dosha refers to body energies in Ayurveda: Vata, Pitta, and Kapha. The balance of Dosha is maintained through proper diet or Ahara, and imbalances can lead to diseases[see source text or glossary: Dosha].
11) Rasa (Rasha):
Rasa, or taste, is significant in Ayurveda. The six tastes (sweet, sour, salty, bitter, pungent, and astringent) must be balanced in one's diet to promote health and balance Dosha[see source text or glossary: Rasa].
12) Guna:
Guna refers to the qualities of substances in Ayurveda, such as Snigdha (unctuous) or Ushna (hot). Different foods possess various Guna, affecting their suitability for different individuals and seasons[see source text or glossary: Guna].
13) Nature:
Nature in Ayurveda emphasizes harmony with one's environment and body through Ahara, which involves natural and wholesome foods to maintain health and prevent diseases[see source text or glossary: Nature].
14) Pitta:
Pitta is one of the three Doshas in Ayurveda associated with fire and heat. Diet plays a key role in balancing Pitta, with recommendations such as avoiding hot and spicy foods during certain seasons like Sharada.
15) Amla:
Amla, or sour taste, is one of the Rasa in Ayurveda. Food with Amla Rasa is prescribed or avoided depending on the season and the individual's Prakriti, such as being avoided in Shishira Ritu.
16) Vata:
Vata is another Dosha, associated with air and movement, in Ayurveda. A Vata-manifesting person may require diets with more Madhura (sweet), Amla (sour), and Lavana (salty) tastes, especially in colder seasons.
17) Rice (Rce):
Rice, particularly Shali rice, is recommended in Ayurvedic diets, especially during seasons like Grisma for its cooling properties. Different types of rice are included based on their nutritional and balancing effects.
18) Jaipur:
Jaipur, Rajasthan, India is the location of the National Institute of Ayurveda where research on Ayurveda, including diet and Ahara, is conducted. It is the institution affiliated with the authors of the article[see source text or glossary: Jaipur].
19) India:
India is the origin country of Ayurveda, a traditional system of medicine. The principles of diet or Ahara in Ayurveda are derived from ancient Indian texts and practices, as evidenced by the study conducted by the National Institute of Ayurveda, Jaipur.
20) Honey:
Honey is used in Ayurvedic diets to enhance taste and maintain digestive power, particularly in Varsha Ritu to counteract cold and moist conditions. It is also recognized for its medicinal properties[see source text or glossary: Honey].
21) Milk:
Milk, especially cow's milk, is emphasized in a Satavika Ahara for its beneficial properties. Milk supports stability, immunity, and mental clarity, making it an integral part of a balanced diet in Ayurveda.
22) Knowledge:
Knowledge of dietetics in Ayurveda involves understanding the effects of different foods (Ahara) on health, balancing Dosha, and adapting diet according to one's Prakriti and the changing seasons (Ritu).
23) Shishira (Sisira):
Shishira is a Ritu, or season, in Ayurveda nearly analogous to Hemanta. Dietary guidelines for Shishira include staying in warm environments and avoiding foods with Katu (pungent), Tikta (bitter), and Kasaya (astringent) Rasa.
24) Hemanta (Hemamta):
Hemanta Ritu or winter advises a diet rich in unctuous, sour, and salty foods to support digestion and metabolism. Meats of burrow-dwelling animals and warm foods like hot water and spices are recommended.
25) Dravya:
Dravya refers to substances including foods and drugs in Ayurveda. Their properties, such as whether they are Hitakara (beneficial) or Ahitakara (harmful), depend on their Guna and compatibility with an individual's Prakriti[see source text or glossary: Dravya].
26) Ekanta (Eka-anta, Ekamta):
Ekanta Hitakara are substances always beneficial, like water and rice, while Ekanta Ahitakara are always harmful, like poison. These categorize which foods or substances inherently promote or harm health[see source text or glossary: Ekanta].
27) Ushna (Usna):
Ushna means hot qualities in Ayurveda. Foods with Ushna Guna, such as certain spices or sour and salty foods, are recommended in cold seasons like Hemanta to support digestion and warmth[see source text or glossary: Ushna].
28) Gupta:
Dr. Amit Kumar Gupta is a contributing author to the article on Ahara in Ayurveda, affiliated with the National Institute of Ayurveda in Jaipur, Rajasthan, India[see source text or glossary: Gupta].
29) Kumar:
Dr. Amit Kumar Gupta and multiple authors including Rachna Kumar are scholars contributing to research on Ahara, or diet, in Ayurveda at the National Institute of Ayurveda, Jaipur, India[see source text or glossary: Kumar].
30) Sour:
Sour taste, or Amla Rasa, is a dietary consideration in Ayurveda. Foods with a sour taste, like certain fruits and fermented items, need to be balanced according to the season and individual Prakriti[see source text or glossary: Sour].
31) Drug:
In Ayurveda, Ahara encompasses both food and drugs, with foods often used as natural medicines to maintain health and treat diseases. The choice of diet or specific drugs depends on their Guna and impact on Dosha[see source text or glossary: Drug].
32) Discussion:
The discussion in the article emphasizes how Ahara, or diet, is crucial for maintaining good health in Ayurveda. It compares Western and Ayurvedic nutritional perspectives, highlighting the latter's holistic approach to diet and balance[see source text or glossary: Discussion].
33) Kapinjala (Kapimjala):
Kapinjala refers to a type of bird whose meat is suggested in the Vasant Ritu diet in Ayurveda due to its nutritional properties and balance for the Dosha during that season[see source text or glossary: Kapinjala].
34) Madhura:
Madhura, or sweet taste, is vital in Ayurveda. Foods with Madhura Rasa are often recommended to balance Vata and Pitta Dosha, and are especially beneficial during seasons like Hemanta and Shishira for their nourishing qualities[see source text or glossary: Madhura].
35) Sharabha (Sarabha):
Sarabha refers to certain wild animals whose meat is recommended in specific Ritu diets in Ayurveda. For example, its nutritive meat is suggested for consumption during the Shishira and Sharada seasons[see source text or glossary: Sarabha].
36) Shasha (Sasa, Shasa, Sasha):
Shasha, or rabbit, is one of the animals suitable to be consumed according to the Ayurvedic dietary guidelines, particularly during the Vasant and Sharada Ritu for its nutritional benefits[see source text or glossary: Shasha].
37) Vipaka:
Vipaka is the post-digestive taste of food that plays a critical role in Ayurveda. Knowing the Vipaka of food substances helps determine their ultimate effects on Dosha balance, digestion, and overall health.
38) Bitter:
Bitter taste, or Tikta Rasa, is important in Ayurveda for balancing various Dosha. It is often included to purify the system and is particularly emphasized during Vasant Ritu to combat accumulated Kapha[see source text or glossary: Bitter].
39) Kriya:
Sharir Kriya, referring to bodily functions, is a department at the National Institute of Ayurveda where research on Ahara is conducted. Understanding Kriya is essential in both practicing and studying Ayurveda.
40) Kapha:
Kapha is one of the three Doshas and is associated with elements of earth and water. Managing Kapha through diet involves avoiding sweet and unctuous foods, especially in seasons where Kapha naturally increases, like Vasant.
41) Sidhu (Shidhu):
Sidhu is an alcoholic beverage recommended in moderate amounts during certain Ritu like Hemanta for its warming properties. Its suitability and amount depend on the season and an individual's constitution.
42) Tikta:
Tikta, or bitter taste, is one of the six essential tastes in Ayurveda. Foods with Tikta Rasa help balance the Dosha, especially Pitta and Kapha, and are recommended during seasons like Vasant for their purifying effects.
43) Shali (Sali):
Shali rice is recommended in Ayurveda due to its light and nourishing properties. It is particularly emphasized in diets during seasons like Grisma to maintain balance and support digestion.
44) Sita (Shita):
Shita, referring to cold qualities, influences dietary recommendations in Ayurveda. Cold, light, and cooling foods are suggested in specific Ritu like Sharada to balance Pitta and maintain digestive health[see source text or glossary: Shita].
45) Virya:
Virya represents the potency or strength of a substance in Ayurveda, affecting its overall impact on the body. Foods and herbs are chosen based on their Virya to balance Dosha and support health.
46) Salt (Salty):
Salty taste, or Lavana Rasa, is one of the six tastes in Ayurvedic diet. It helps balance Vata but must be regulated depending on the season and individual constitution to avoid Dosha aggravation.
47) Katu:
Katu, or pungent taste, is among the six vital tastes in Ayurveda. Foods with Katu Rasa are often recommended to stimulate digestion and balance Kapha, especially in seasons like Vasant.
48) Lava:
Lava refers to certain wild birds whose meat is recommended during specific Ritu like Sharada for its nutritional benefits, thereby maintaining Vata and Pitta balance during those seasons[see source text or glossary: Lava].
49) Sama (Shama):
Sama indicates balanced Dosha, digestion (Samagni), and tissues (Samadhatu) in a person. Maintaining Sama state through Ahara is a key focus in Ayurveda, promoting overall health and well-being.
50) Ghi (Ghee):
Ghee, or clarified butter, is extensively used in Ayurveda for its nourishing and balancing properties. It is particularly beneficial during cold seasons like Hemanta to support digestion and enhance nutrition.
51) Madhurarasa (Madhura-rasa):
Madhura-rasa refers to the sweet taste, essential in Ayurveda for balancing Vata and Pitta. Foods rich in Madhura-rasa like milk and certain fruits are recommended during cold seasons for their nourishing qualities.
52) Kaphadosha (Kaphadosa, Kapha-dosha):
Kapha-dosha is balanced through diet by avoiding heavy, sweet, and oily foods especially during seasons like Vasant Ritu. Foods that are bitter, pungent, and astringent help manage Kapha balance.
53) Rajasthan:
Rajasthan, a state in India, is home to the National Institute of Ayurveda in Jaipur. The region is pivotal in the study and practice of Ayurvedic sciences, including dietary principles.
54) Hamsodaka (Hamsa-udaka):
Hamsodaka is water purified and detoxified by natural methods, suggested in Ayurveda for drinking and bathing, particularly during Sharada Ritu to balance Pitta and promote health.
55) Vitiation (Vitiated):
Vitiation in Ayurveda refers to the imbalance or disturbance of Doshas. Proper diet (Ahara) helps prevent the vitiation of Doshas, thereby supporting overall health and preventing disease.
56) Vagbhata:
Vagbhata is an ancient scholar of Ayurveda whose texts, like Ashtanga Hridaya, provide detailed guidelines on diet and lifestyle, emphasizing the importance of Ahara in maintaining health.
57) Madhvika:
Madhvika is a type of alcoholic beverage mentioned in Ayurveda which, when consumed in moderation, is recommended during certain Ritus like Varsha to balance physiological changes.
58) Medicine:
In Ayurveda, diet or Ahara itself is considered Mahabhaisajya, meaning great medicine, reflecting its foundational role in preventing and managing diseases through natural and wholesome foods.
59) Indriya (Imdriya):
Indriyas or senses are influenced by diet in Ayurveda. Proper Ahara nourishes and supports the functionality of the Indriyas, contributing to overall sensory and cognitive health.
60) Agastya:
Agastya is a star mentioned in Ayurveda, associated with the natural purification of water (Hamsodaka). Water cleansed under Agastya's influence is recommended for drinking and bathing, especially in Sharada Ritu.
61) Prasaha:
Prasaha refers to certain types of animals whose meat is recommended in Ayurveda, particularly during Hemanta and Shishira Ritu for its warming and nourishing properties.
62) Urabhra:
Urabhra or Arid animals' meat is recommended during Varsha Ritu in Ayurveda for its unctuous and sour properties to balance weakened digestive powers and to maintain health during this season.
63) Snigdha:
Snigdha or unctuous quality is emphasized in Ayurveda for maintaining balance in cold seasons like Hemanta. Foods with Snigdha Guna nourish and support digestion, preventing Vata vitiation.
64) Avastha:
Vyadhit Avastha refers to diseased states in Ayurveda. During such conditions, the dietary needs (Hitakara) may shift from that of health, requiring specific foods and herbs to address imbalances.
65) Samagni (Sama-agni):
Samagni refers to balanced digestive fire in Ayurveda. Maintaining Samagni is crucial for proper metabolism and overall health, achievable through an appropriate diet based on one’s constitution and season (Ritu).
66) Mridvika (Mrdvika):
Mrdvika is an alcoholic beverage suggested in Ayurveda, particularly during Vasant and other seasons for its specific health benefits, contributing to balance when consumed appropriately.
67) Sharada (Sarada, Sara-da):
Sharada Ritu dictates specific dietary recommendations in Ayurveda, involving light, sweet (Madhura), and bitter (Tikta) foods to subdue Pitta. Avoiding fats, oils, and certain meats ensure balance during this season.
68) Jaggery:
Jaggery is considered beneficial in Satavika Ahara in Ayurveda, supporting clarity and balance of the mind (Sattva). It is included for its natural sweetness and nutritional properties.
69) Kukshi (Kuksi):
Kukshi, referring to the stomach, should be filled in specific proportions with solid, liquid, and space as per Ayurveda. This ensures proper digestion and movement of Doshas, preventing discomfort and diseases.
70) Sattva (Shattva):
Sattva refers to a quality of the mind promoting clarity and harmony. A diet rich in fresh, natural, and wholesome foods (Satavika Ahara) enhances Sattva, supporting mental and physical health.
71) Mantha (Mamtha):
Mantha is a cold liquid preparation advised in Grisma Ritu to counteract the harsh heat and maintain hydration and balance in the body. It is sweet, cooling, and helps soothe Pitta.
72) Ghrita (Ghrta):
Ghrita or ghee is vital in Ayurveda for its nourishing and balancing properties. It is used in various dietary recommendations and can be medicinally infused with herbs for enhancing health.
73) Madira:
Madira refers to an alcoholic beverage in Ayurveda, moderately recommended during Hemanta Ritu to support inner heat and digestion, ideally consumed with caution and diluted for balance.
74) Vamana:
Vamana is one of the Panchakarma therapies suggested in Ayurveda for eliminating Kapha Dosha buildup, particularly beneficial during Vasant when the accumulated Kapha can liquefy and cause health issues.
75) Arishta (Arista):
Arista is a type of Ayurvedic fermented beverage recommended in certain seasons like Varsha Ritu. It acts as a digestive aide supporting the weakened Agni (digestive fire) due to environmental conditions.
[Note: The above list is limited to 75. Total glossary definitions available: 105]
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