A REVIEW ON BASIC PRINCIPALS OF BALANCED DIET BY AYURVEDA: AHARA VIDHI VISHESH AYATAN.
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VS Kad, MB Tupe, SB Pawade - A Review on Basic Principals of Balanced Diet by Ayurveda: Ahara Vidhi Vishesh Ayatan.
INTERNATIONAL JOURNAL OF RESEARCH IN AYURVEDA AND MEDICAL SCIENCES
Review Article (IJRAMS) Vol 2, Issue 2. (Mar-Apr 2019)
A REVIEW ON BASIC PRINCIPALS OF BALANCED DIET BY
AYURVEDA: AHARA VIDHI VISHESH AYATAN.
Vilas S. Kad,1 Mahadev B. Tupe,2 Swati B. Pawade1*
1. M.D. (Rog Nidan), Professor, HOD & Principal, Dept. of Rognidana & Vikruti Vigyan,
SVNHT’s Ayurved College, Rahuri Factory, Maharashtra, India.
2. M.D. (Kayachikitsa), Associate Professor, Dept. of Rognidana & Vikruti Vigyan, SVNHT’s
Ayurved College, Rahuri Factory, Maharashtra, India.
3. BAMS, PG Scholar, Dept. of Rognidana & Vikruti Vigyan, SVNHT’s Ayurved College, Ra-
huri Factory, Maharashtra, India.
Received on: 21/02/19; Revised on: 8/03/19; Accepted on: 10/03/19
ABSTRACT
Ayurveda defines health as balance of Dosha, Agni, Dhatu and Mala as well as the physical, men-
tal, emotional and spiritual wellbeing. This definition of health is in coherence with WHO’s defini-
tion of Health is a Physical, mental, Social and spiritual wellbeing and not merely an absence of
disease. Healthy life depends on proper nutrition. According to Ayurveda ahara is the most im-
portant thing for healthy life and type of ahara we eat affect our body as well as mind. Nowadays,
people are adopting sedentary lifestyle. Also, the craze for junk food is increasing in rural areas
also. The change in food habit, lack of knowledge about proper nutrition are causative factors for
many diseases. Ayurveda has mentioned about Astavidh ahar vidhi vishesh ayatane in which
Acharyas has explained in detail about properties of food, effect of combination of different food
articles, quantity of food to be consumed, properties of food substances according to their cultiva-
tion area, cooking procedure etc. These eight factors are most important ways to maintain healthy
diet. It gives a fair idea about what? When? Why? How? and Which? Food material should be con-
sumed for promotion of positive health. A proper knowledge of these Ahar vidhi vishesh ayatane
will help in reducing disorders caused due to improper diet and help for healthy diet.
Keywords: Ahara, Ashtavidh Ahar Vidhivishesh ayatane, healthy diet.
1. INTRODUCTION cannot live without Ahara for a long time. Ac-
In Ayurveda, ‘Trividha Upastambha’ are cording to modern science healthy diet is that
described in Sutrasthan of Charak Samhita. with low fats and sugar and high in vitamin,
Ahara, Swapna (Nidra) and Brahmacharya are minerals and other nutrients. While Ayurveda
the three pillars of Shareera in which Ahara is says that, Ahara is responsible for both the
the prime need. Without Ahara life would not states i.e. health and illness. Ayurveda divides
continue very long. If we study the Ancient Lit- ahara into two types, Hita and Ahita ahara. Hi-
erature since Vedic era, we can easily observe ta word is used so many times in Bruhatrayi
the importance of dietic concept among them. and Laghutrayi to indicate beneficial. In Bruha-
The awareness about diet and its rules and reg- trayi word “Hita” is mostly used for Ahara. All
ulations can be found everywhere. Ahara plays Acharyas have also given good or bad dietetic
a pivotal role in the maintenance of health. For habit under the heading of Hita or Ahita. The
this reason, Ahara has been given the prime term Hitakara has been used so many times in
place among the Trayopastambha. A man can classics, even more than the word Pathya. The
live without clothes, without shelter, but he most accurate definition is - “The food articles,
*Corresponding Author: Swati B. Pawade.
BAMS, PG Scholar, Dept. of Rognidana & Vikruti Vigyan, SVNHT’s Ayurved College, Rahuri
Factory, Maharashtra, India. Email: swatipawade0@gmail.com .
88VS Kad, MB Tupe, SB Pawade - A Review on Basic Principals of Balanced Diet by Ayurveda: Ahara Vidhi Vishesh Ayatan.
INTERNATIONAL JOURNAL OF RESEARCH IN AYURVEDA AND MEDICAL SCIENCES
Review Article (IJRAMS) Vol 2, Issue 2. (Mar-Apr 2019)
which maintain the equilibrium of bodily classical texts, scientific journals, dissertations,
Dhatus and help in eliminating the disturbance research paper etc. concerned with this concept.
of their equilibrium, are to be regarded as Literary data was collected and analyzed.
Hitakara Ahara otherwise they are Ahitakara 2.2. Concept review
to body.” Charaka has stated that Hitakara diet
is the only cause of growth and development of Sometimes, diet is the most important
body and Ahitakara diets is the only cause of part of management of disease. It is said that,
disease. Nowadays, many diseases are occur- ‘what we eat that we are’. So how we eat and
ring due to wrong way of food intake, irregular what we eat both are equally important. As
habits of diet, improper mixing of food articles, mentioned in Aahara vidhi vishesh ayatana the
following faulty sequence of procedure for effect of food depends on many factors like way
preparation of food. These diseases are pre- of cooking, origin, season, dosh, sthiti of body,
ventable by following healthy and proper diet. agni, bala etc. This diversified aspect of dietet-
Ayurveda has described about hitkara, mat- ics and nutrition is well elaborated in Ayurveda
rayukta ahara for wellbeing of society. Ayur- in form of Aahara vidhi vishesh ayatana.3
veda literature mentioned all these aspects sci- These eight principals of food consumption are
entifically which are called ahara vidhi vishesh as follows -
ayatane. These are most important factors Prakriti: Qualitative characteristic of food
about food consumption which are determinant Karana: Processing of food
factors for the maintenance of Health. Ahar Samyoga: Combination/ mixing
vidhi vishesh ayatane concentrate on different Rashi: The Quantity
factors that affect Ahara, such as its properties Desha: Habitat
of food, place of origin, environmental factors, Kaala: Time & Seasonal variation
season, cooking method, freshness, and explain Upayoga Samstha: Classical Ayurvedic
the need of food according to deha, dosha and Rules of eating
desh. Aahara vidhi vishesh ayatana explains Upayokta: The person who takes the food
important characters of food like quality, quan-
tity and time with effect of age, constitution, 2.2.1. Prakriti (Quality of Food)
digestion, season, disease and also from person Prakriti means nature of food article i.e. charac-
to person. We should consider all these things teristic features of substance (sheet, ushna,
before eating food and failure to do this will laghu etc.)4 As we know every individual has
become the cause of various diseases One has specific physical and mental characters, every
to consume the diet which is suitable to him in food substance also has its prakriti which de-
all aspects and deviation from these may cause pends on sheet, ushna, guru etc. properties of
the disease. Aahara vidhi vishesh ayatana em- food. For example: Masha i.e. black gram is
phasis on health maintainance, prevention of very heavy (Guru) in nature and Mudga
disease and also helpful in treatment.1 Accord- (Phaseolus mungo) is light (Laghu) so it is easy
ing to Ayurveda most of diseases are caused to digest. Similarly, Shukar (boar) mans is guru
due to digestive disorders.2 Considering the and that of Ena (deer) has laghu property.4 In
need of era, we should understand the im- this way Prakriti identifies inherent properties
portance of these dietetics in ancient science to of ahara. So, one should take into consideration
maintain health. Regarding all above consider- about heavy or light properties of food before
ations; this article emphasizes the eight im- eating so that one can consume food according
portant aspects of Aahara vidhi vishesh ayat- to their digestion power. Knowledge of sheet
ana. ushna property of food will help in taking food
2. MATERIALS & METHODS according to deha prakruti. E.g. People with
ptta prakruti should avoid ushna dravya. Thus,
2.1. Methodology the nature of food should be taken into consid-
As this is conceptual study, it comprises the eration before taking food.
review of the available literature in the ancient 2.2.2. Karana (Processing of Food)
89VS Kad, MB Tupe, SB Pawade - A Review on Basic Principals of Balanced Diet by Ayurveda: Ahara Vidhi Vishesh Ayatan.
INTERNATIONAL JOURNAL OF RESEARCH IN AYURVEDA AND MEDICAL SCIENCES
Review Article (IJRAMS) Vol 2, Issue 2. (Mar-Apr 2019)
Karan refers to method of processing of food.5 consideration that while preparing the food; the
Karan i.e. samskara is responsible for change ingredient must be compatible to each other and
in property of food. Agnisanskaran, should be properly mixed together. For exam-
jalasanyog, Shaucha, Manthana are some ex- ple, Honey and Ghee in same quantity is
amples of samskara. Some food articles are not samyog virrudha i.e. it causes harmful effect on
suitable for consumption in their original form. body if taken together in same quantity. Also,
It has to undergo some procedure or samskara milk and fish both are sweet in taste but milk is
so that it can be accepted by body. Some food of sheet veerya and fish is of ushna verya.7 As
has prakriti of vitiation of doshas, this property they have contradiction in their potency it caus-
can be changed by different processing over es vitiation of Rakta and obstruction of strotas.
food i.e. Karan. In today’s era people are using food with differ-
Agni Samskara (Contact of fire): Heating, ent combinations. We should learn the art of
boiling, frying and roasting are different agni combination of substances that they should be-
samskara. Different types of agni causes dif- come compatible to each other. In Ayurveda,
ferent change in the property of food. e.g. food incompatible combination of food is called as
cooked on coal or natural wood has better taste Viruddha ahara which is well explained by
than food cooked over electrical one. Acharyas. It is the cause of different types of
diseases mention in Ayurveda.8 ‘Tropology’ is
Jal Sannikarsh and Shauch (Cleaning) Sam- the branch in modern science which is related
skara: It includes cleaning of substances i.e. with food combination. It provides information
contact with water. It is done to remove impu- about specific combination of food that is good
rities. e. g: Rice prepared of dusked paddy is for health. e.g. It is instructed to avoid mixing
laghu, while rice prepared of nonboiled paddy of food rich in both carbohydrate and protein.9
is guru.5 For digestion of protein acidic medium is re-
Manthana (Churning) Samskara: Manthan quired, while for digestion of carbohydrate al-
i.e. churning or grinding changes properties of kaline medium is necessary. If we take both
food. E.g. Dadhi is guru and shothkrut in na- food at same time it will not digested and will
ture. When dadhi is churned it is converted into get accumulated in stomach and cause indiges-
buttermilk which is laghu in nature. Also, it is tion and blotting (formation of aama).10
considered as shothghna. It is well explained 2.2.4. Rashi (The Quantity)
by modern science in terms of bioavailability
of micronutrients. Rashi means Matra. Ayurveda emphasis on
Aharmatra. One should take diet according to
Several cooking methods like thermal pro- individuals age, digestive capacity etc. Diges-
cessing, fermentation etc. are used to increase tive capacity varies from person to person, so
bioavailability of micronutrients in plants. ahara matra should also be vary with same.
These processes increase physicochemical ac- The food which get digested in proper time
cessibility of micronutrients and decrease the without disturbing the balance of Dhatus and
content of anti-nutrients.6 For example: Fer- Doshas is called samyukt rashi i.e. proper quan-
mentation-Organic acids such as citric acid and tity. The proper quantity of food depends upon
lactic acid are produced during fermentation property of substances like laghu-guru. If food
which increases absorption of iron and zink.6 is taken in proper quantity it activates digestion
2.2.3. Samyoga (Combination/mixing) while excess or insufficient food will harm the
body.11 Laghu food also should not be ingested
Though the property of substance is different it in excess quantity, otherwise it causes decrease
changes after mixing with another substance. digestive power.12 For deciding the matra of
i.e. Samyog of two or more articles results in food consumption of each person Ayurveda has
the manifestation of special qualities, which given one rule. Stomach should be divided into
cannot be achieved by using the same article four parts, out of which two parts are filled with
separately. The combination altogether produc- food, one part for water or liquid, and one part
es new qualities so, it should be taken in to
90VS Kad, MB Tupe, SB Pawade - A Review on Basic Principals of Balanced Diet by Ayurveda: Ahara Vidhi Vishesh Ayatan.
INTERNATIONAL JOURNAL OF RESEARCH IN AYURVEDA AND MEDICAL SCIENCES
Review Article (IJRAMS) Vol 2, Issue 2. (Mar-Apr 2019)
13
is reserved for movement of vayu (gas). In the completely digested.
context of Rashi; the terms Sarvagraha & 2.2.7. Upayoga Samstha (Classical Ayurveda
Parigraha have been explained by Ayurveda.14 Rules of Eating)
Sarvagraha: matra of total food consume.14 These are the directions necessary for appropri-
Parigraha: matra of each food substance ate food digestion.17
measured separately.14 Do’s
In modern science more importance is given to Food should be ushna, hridya.
parigraha, whereas Ayurveda gives equal im- The food should be eaten after the last meal
portance to both types of Matras i.e. Sarvagra- has been digested.
ha & Parigraha. Should include all the Rasas namely -
2.2.5. Desha (Habitat) Madhura, Amla, Lavana, Katu, Tikta,
Habitat is a geographic region. Quality of sub- Kashaya in daily diet.
Should eat food which is nourishing and suit-
stance is affected by variety of soil and cli-
mate.15 Himalaya is considered as Guru Pra- able to particular temperament.
Eating with full concentration and one should
desh, substances grown in this place are guru
in nature, while substances grown in dessert are bring only good thought in mind that this food
laghu in nature. Persons who consume laghu is good for me.
Place for eating should be neat, clean and
ahara and performing various activities are
light in nature. Ahara should be taken accord- pleasant.
ing to both Bhoomi Desha & Deha Desha. Dont’s
Desha parikshana is vital aspect in understand- Food articles antagonistic in potency or con-
ing patient regarding dietary habits of patients, trary to each other in action.
probability of diseases related to the diet and Too fast or too slow food eating.
accordingly treatment and Pathyapathya as- Laughing, talking, speaking or using mobile
pect. while eating.
Taking food during nervous, angry, anxious
2.2.6. Kaala (Time & Seasonal Variations)
The seasonal regiment in the stage of health & state of mind
Long term & too much use of any of six
disease must be followed to maintain proper
health. Parinaman, maturity of substances and Rasas.
destruction i.e. Uttpati-Sthithi-Laya are de- 2.2.8. Upayokta (The person who takes the
pendent on kala. Nityaga and Avasthika are food/ User)
two types of Kala.16 Finally comes the Upyokta. That is the one who
Nityaga: In this type ahara is taken according uses the Ahardravyas. Food should be taken
to Rutusatmya. For example: Rainy season is considering individuals place, digestive power,
considered as vataprakopak kala. So, food con- season, kala and jeerna ahar lakshana.
taining vatashamak gunatmak substances is 3. DISCUSSION
preferred in this season. In summer days as cli-
mate is hot, rasa dhatu kshay occurs, hence Ahara is one of the three supporting fac-
cold, madhur gunatmak ahara is taken. Also, tors of life i.e., Ahara, Nidra and Brahmcharya,
plenty of drinks are advieed. which plays a key role in the promotion of
health & prevention of diseases. Physical, Men-
Avasthika: Food is taken depending on the tal, Social, Intellectual, Emotional health could
condition of body i.e. either healthy or dis- be balanced by congenial diet. Ahara being a
eased. For example, Langhana is advised in part of daily routine, if one concentrates a little
Atisara, Spicy food is better to avoid in Jaun- more on dietetic rules along with quality, quan-
dice. tity and mode of intake then overall effect on
Ayurveda also explains the ideal time for food health can be enhanced. Nowadays, we are ne-
intake i.e., only when food taken earlier is glecting the digestive capacity, nutritional value
91VS Kad, MB Tupe, SB Pawade - A Review on Basic Principals of Balanced Diet by Ayurveda: Ahara Vidhi Vishesh Ayatan.
INTERNATIONAL JOURNAL OF RESEARCH IN AYURVEDA AND MEDICAL SCIENCES
Review Article (IJRAMS) Vol 2, Issue 2. (Mar-Apr 2019)
of food products, time sense of food intake and 5. REFERENCES
are more interested in eating tasty, ready to eat
1. Prof. Priyavat Sharma, Editor (Reprint ed.).
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www.nauralnews.com/02565/. html- For
4. CONCLUSION digestive bliss Eat foods that don’t Fight.
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Ashta Ahara Vidhi Visheshayatanas will be
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92VS Kad, MB Tupe, SB Pawade - A Review on Basic Principals of Balanced Diet by Ayurveda: Ahara Vidhi Vishesh Ayatan.
INTERNATIONAL JOURNAL OF RESEARCH IN AYURVEDA AND MEDICAL SCIENCES
Review Article (IJRAMS) Vol 2, Issue 2. (Mar-Apr 2019)
Verse 21-4. p. 236. 16. Ibidem 3, Vol 1. Vimanasthana; Chapter 1,
14. Ibidem 3, Vol 1. Vimanasthana; Chapter 1, Verse 21-7. p. 237.
Verse 21-5. p. 236. 17. Ibidem 3, Vol 1. Vimanasthana; Chapter 1,
Verse 21-8. p. 237.
15. Ibidem 3, Vol 1. Vimanasthana; Chapter 1,
Verse 21-6. p. 236.
Cite this article as:
VS Kad, MB Tupe, SB Pawade. A Review on Basic Principals of Balanced Diet by Ayurveda:
Ahara Vidhi Vishesh Ayatan. International Journal of Research in Ayurveda and Medical Sciences
2019; 2 (2): 88-93.
Source of Support: Nil; Conflict of Interest: None declared.
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