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Ayurveda's Scientific Basis of Dietetics
- 6-7-2005
- Categorized in: Cooking, Discussion
Ayurveda the ancient medical system of the world and indigenous to
Everything is instituted in food.
Food is considered to be the life (prana) and hence every individual seeks out food. The virtue attributed to food includes the physical growth and development, appearance, intellect, the voice, physical and mental strength and stamina, finally the very existence. Thus for both health and disease food is the cause. Hence food becomes primary focus in the management of disease.
The seers of Ayurveda, a science based on the philosophy of
This is because the understanding in Ayurveda is from microcosm to macrocosm. The five elements are the basic components in any given object in the universe according to the following reference: ?sarvam dhravyam Panchabhoutikam asminnarthe?
This understanding has resulted in establishing the relation between the individual and the universe.
Ayurveda envisages a condition of cohabitation and mutual co-existence.
The bhavas (factors) present in the universe are also present in the human being too. Hence the aim of promoting health is to bring balance in the factors through using the similar factors available in the universe.
Every factor in the body is understood through pancha mahabhutas and they are further analysed for their gunas (properties).
The human body, which is composed, of pancha mahabhuthas gets its nourishment through the food, which is also panchabhoutic in nature-
The gunas/qualities of these, fulfil the required nutrients in the body respectively.
Emphasising the magnitude of pathya i.e., regularising the life style as per the need through Ahara-food, vihara-physical activities, vichara (mental activities). The science of life states that ?the one who is already following healthy life style does not need any medicine because they do not suffer, while the one who does not follow pathya also does not need any medicine because they do not work in one who lives against the laws of nature. This is another concept of food upheld by Ayurveda.
Values of food in Ayurveda have emerged from nature and not from the laboratory. It also has established the principles of processing of food through which the nature of the food can be altered as needed. Various factors influencing the quality of food is also been identified. They are as follows-
A very unique principle Ayurveda upholds is the viruddha ahara (incompatible foods). The foods that vitiate the factors in the body and do not help in expelling the same is termed as viruddha ahara. Consumption of such foods, which are not compatible, will give rise to various diseases.
- Svabhava-nature
- Samyoga- combination
- Samskara- processing
- Matra ? quantity
- Kala- time
- Desha- geographical area
- Upayogavyavstha- preserving /serving
- Upabhoktha- the consumer.
Ayurveda states that eating incompatible foods
causes free radicals in the body
This can be compared with the free radicals produced in the body. Based on various aspects how a food can cause adverse effect and their treatment is also cited. Each season, specific foods naturally grow and produce the best health results when eating in season.
Thus the knowledge of ritu charya (seasonal regimen) is another unique contribution of Ayurveda. Evaluating the effect of each seasonal variation and their effect on the human system leading to alteration in the balance of the doshas and other factors /principles in the body which, if neglected may become the aetiology for the diseases. Hence the adaptation of rithu charya becomes inevitable in order to be healthy.
Ayurveda had identifies six tastes and 20 types of qualities in any given food/drug. The foods are broadly grouped as promoting either cold or heat. Each taste is attributed with various benefits and untoward effects on excess consumption also find their reference in the Ayurveda literature.
This article is for educational purposes only.
It is not intended to treat, diagnose, cure or prescribe.
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Author Reply: My dear reader, Thank you for the observation and comment made on my article on the Scientific basis of food in Ayurveda. Every individal knows that the food can become a cause for disease. The purpose of the article is to make every individual realise the importance of the food in both health and diseased state. A lay person only can understand the food in the common language rather than the language of chemistry. Ayurveda speakes about the common usage of the food which relates to the nature of the food stuffs which can be modified through various means and this is what is explained in the article. Another important observation is the dietic regimen which is new concept in the mod world but this was known to the ancients of India and as a result have given prime importance to diet schedule even during diseased state. If a reader understands this and tries to modifiy his dietic regimen or if showl inclination to modify the purpose ofthe article is fullfilled. further it is easy to understand the food in common language which could be easoly implented.