Concept of Diet in Ayurveda

Dr. Pratibha Shah

MD (Ayu.)

Dr. Pratibha Shah Presentation at BMC 1

 Ayurveda

Ayu + Veda

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 Basic Premise
Body is a microcosmic universe made up of
the five primordial elements or
panchmahabhutas
• Ether (akasha)
• Air (vayu)
• Fire (agni)
• Water (jala)
• Earth (prithvi)

Dr. Pratibha Shah Presentation at BMC 3

 Body is made up of
Doshas:
• Vaata – Ether + Air
• Pitta – Fire + Water
• Kapha – Earth + Water

Dr. Pratibha Shah Presentation at BMC 4

 Vaata
• Controls movement and the remaining two doshas.
• Is responsible for basic body processes such as
breathing, cell division, circulation, sensory and
motor nerve transmissions.
• Resides in the large intestine, pelvis, bones, skin,
ears, and chest.
• People with vata as their main dosha are quick-
thinking, thin, and fast, and are susceptible to
anxiety, dry skin, and constipation.

Dr. Pratibha Shah Presentation at BMC 5

 Pitta
• Is thought to control hormones, enzymes,
metabolism and the digestive processes.
• Resides in the small intestine, stomach, sweat
glands, skin, blood, and eyes.
• People with pitta as their primary dosha have
a fiery personality, oily skin, and are
susceptible to heart disease, stomach ulcers,
inflammation, heartburn, and arthritis.

Dr. Pratibha Shah Presentation at BMC 6

 Kapha
• Is responsible for strength, immunity, stability
and growth.
• Resides in the mouth, stomach, chest, lungs,
joints, head and sinus cavities.
• People with kapha as their main dosha are
calm, have a solid body frame, and are
susceptible to diabetes, obesity and sinus
congestion.

Dr. Pratibha Shah Presentation at BMC 7

 Lifestyle according to body type
• Based on dosha predominance, there
are 7 body types
• Each body type characteristics are listed
with fine details and therefore it is
possible to identify every individual’s
body type.
• If the individual follows the diet,
regimen and lifestyle according to one’s
body type, he or she can keep diseases
at bay

Dr. Pratibha Shah Presentation at BMC 8

 Body is made up of
Dhatus:
• Rasa – Chyle/plasma/lymph
• Rakta - blood
• Mansa – flesh/muscle
• Meda – fat/adipose
• Asthi - bone
• Majja – bone marrow
• Shukra – reproductive tissue

Dr. Pratibha Shah Presentation at BMC 9

 Body is made up of

Malas:
• Feces (Vit)
• Urine (Mutra)
• Sweat (Sweda)

Dr. Pratibha Shah Presentation at BMC 10

 Mental Attributes

• Sattva
• Rajas
• Tamas

Dr. Pratibha Shah Presentation at BMC 11

 Taking care of mental health
• Mental health is an important component
of one’s health
• Mind and mental attributes have been
described in great detail in Ayurvedic
texts
• Various means of maintaining mental
health like meditation, chantings, charity,
community service, etc. have been listed

Dr. Pratibha Shah Presentation at BMC 12

 Rasa (Taste)
• Madhur – sweet (Earth + Water)
• Amla – sour (Fire + Earth)
• Lavan – salty (Fire + Water)
• Katu – pungent (Fire + Air)
• Tikta – bitter (Air + Earth)
• Kashaya – astringent (Air + Ether)

Dr. Pratibha Shah Presentation at BMC 13

 Goals of Ayurved
Broadly speaking, Ayurved states two main
goals namely:
• ‘Swasthasya swasthya rakshanam’
• ‘Aturasya vikaar prashamanam ch’

(Ch.Su.30/26)

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 Three pillars of Health
• Aahaar (Diet)
• Nidra (Sleep)
• Brahmacharya (Controlled celibacy)

(Ch. Soo. 11/35)

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 Importance of Aahaar
• Of the three pillars of health, aahaar or diet is the
most important, and that is why it is mentioned
first
• Of all the factors that are responsible for the
growth and development of the human body, diet
is the most important.

(Ch. Sh. 6/12)

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 Definition of Aahaar
• That which is swallowed through the throat
• That which is swallowed and nourishes
various body tissues
• That which is swallowed and has a conducive
effect on the body

Dr. Pratibha Shah Presentation at BMC 17

 Types of Aahaar
Based on source:
• Sthaavar (plant based)
• Jaangam (animal based)

Based on effect on body:

• Beneficial/conducive
• Harmful/non-conducive

(Ch. Soo. 25/36)

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 Types of Aahaar cont’d
Based on usage:
• Ashit (food that is put into the mouth, e.g.
Rice)
• Peet (food that is drunk, e.g. fruit juice)
• Leedh (food that is licked, e.g. pickle)
• Khadit (food that is bitten to eat, e.g. meat,
corn, bread)

(Ch. Soo. 25/36)

Dr. Pratibha Shah Presentation at BMC 19

 Types of Aahaar cont’d
Based on rasa (taste):
• Madhur (sweet)
• Amla (sour)
• Lavan (salty)
• Katu (spicy)
• Tikta (bitter)
• Kashaya (astringent)

(Ch. Soo. 25/36)

Dr. Pratibha Shah Presentation at BMC 20

 Types of Aahaar cont’d
Based on properties:
Guru-laghu (heavy, light), Mridu-kathin (soft, hard)
Sheet-ushn (cold, hot), Vishad-picchil (clear, unctuous)
Snigdh-Rooksh (oily, dry), Sthir-sar (firm, moving)
Shlakshan-khar (smooth, rough),
Mand-teekshn (slow, piercing),
Sookshm-sthool (micro, macro)
Sandra-Drav (Viscous, liquid)
(Ch. Soo. 25/36)

Dr. Pratibha Shah Presentation at BMC 21

 Hitaahaar (Beneficial or conducive diet)
Hitaahaar:
• Is panchbhautik, because every individual is
panchbhautik (made up of 5 components –
Earth, Water, Fire, Air, Space)
• Has shadras, or has all or most of the 6 rasas
or has rasas according to prakruti (body type)
• Is liked by the one eating
• Is clean and pure
• Not very hot
• Has been freshly prepared
(Ch. Soo. 25/33)(Su. Soo. 46/465)

Dr. Pratibha Shah Presentation at BMC 22

 Importance of hitaahaar (conducive diet)

• It is only hitaahaar that is solely responsible

for shareer vriddhi (growth and development
of the body) and maintenance of health. On
the contrary, ahitaahaar (inconducive diet) is
responsible for disease development.
• Although there are other factors in the
development of the body, aahaar is the most
important

(Ch. Soo. 25/33)

Dr. Pratibha Shah Presentation at BMC 23

 Fundamentals and rules of Aahaar
• Food should be prepared and served by well
wishing people or aids.
• The kitchen/cooking area should be clean and
not congested
• For kings, testing for poisoning should be
done before food is served.

(Su. Soo. 46/451-

453)

Dr. Pratibha Shah Presentation at BMC 24

 Fundamentals and rules of Aahaar
(cont’d)
Rules for vessels or containers:
• Ghee should be served in cast iron bowls
• Drinks like water to be served in silver containers,
clay glasses, glasses made up of alum or glass; or
boiled and cooled water can be stored and served in
brass containers.
• Drinks like alcohol or cold drinks should be served in
containers made up of clay, glass or alum.
(Su. Soo. 46/454-455)

Dr. Pratibha Shah Presentation at BMC 25

 Fundamentals and rules of Aahaar
(cont’d)
• Fruit juices, soups and liquid food should be
served in silver containers.
• Dry accompaniments to the food, and food
processed with yogurt should be served in
containers made of gold.
• Food and fruits to be served on clean leaves of
banana, palash (Butea monosperma), etc.

(Su. Soo. 46/456)

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 Fundamentals and rules of Aahaar
(cont’d)
Rules for serving:
• The one being served should be seated on
even, clean ground.
• The serving area should be pleasant, not a
thorough fare, and should have fragrance,
flowers and other things that are pleasant to
the senses, around him.

(Su. Soo. 46/457)

Dr. Pratibha Shah Presentation at BMC 27

 Fundamentals and rules of Aahaar
(cont’d)
• Fruits, solids and other dry edibles like paapad
(cracker), etc. should be placed on the right side
of the plate.
• All liquids like water, fruit juice, soup, alcohol,
etc. should be placed on the left side of the
plate.

(Su. Soo. 46/458)

Dr. Pratibha Shah Presentation at BMC 28

 Fundamentals and rules of Aahaar
(cont’d)
• Sweets and jaggery preparations should be placed
towards the front portion of the plate.
• After having placed all these accompaniments, the
server should carefully and respectfully serve the
main dishes in the center of the plate.
• Dishes should be served in order of liking, starting
with the least favorite dish and ending with the most
favorite.

(Su. Soo. 46/459)

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 Fundamentals and rules of Aahaar
cont’d
Rules for the one eating:
• Should be hungry
• Should sit straight on a slightly elevated seat
• Should eat in silence focusing on the food
• Should eat not too fast, nor too slow, chewing many
times before swallowing
• Should rinse mouth when changing rasa
• Should drink sips of water in between meals
• Should floss with herb twig or silver/brass wire, after
meals (Su. Soo. 46/471, 489)

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 Fundamentals and rules of Aahaar
cont’d
Rules for the one eating: Do not eat –
• Before or after meal time
• Less or more
• Contaminated, uncovered, spoilt, burnt food.
• Left over food
• Food that you do not like, or that which tastes and
smells bad
• Food that has not been cooked properly
• Food that has been reheated, was cooked long time
back or is very cold.
(Su. Soo. 46/477-481)

Dr. Pratibha Shah Presentation at BMC 31

 Fundamentals and rules of Aahaar
cont’d
Rule for order of rasas while eating:
• Madhur rasa should be consumed first
• Amla and lavan rasas should be consumed in
the middle
• Katu, Tikta and Kashaya rasas should be
taken at the end.

(Su. Soo. 46/466)

Dr. Pratibha Shah Presentation at BMC 32

 Fundamentals and rules of Aahaar
cont’d
Rule for optimum serving:
• According to one’s agni (digestive fire)
• Conducive to one’s doshic prakruti (body type
according to dosha)
• That which gets digested in time

(Ch. Soo. 5/1-4)

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 Fundamentals and rules of Aahaar
cont’d
Qualitative assessment:
• Assessing the gurutva/laghutva of the diet:
- One must evaluate whether the food is guru (heavy)
(milk products like curd, cream, etc., red meat, meat
of animals of marshy or wetlands, sesame seeds,
etc.) in terms of digestion,
- Or laghu (light) – moong daal (green gram), red rice,
bird meat, deer meat, etc.
• Assessing the rasas of the diet:
- A shadras diet is highly advocated.
(Ch. Soo. 5/5-6)

Dr. Pratibha Shah Presentation at BMC 34

 Fundamentals and rules of Aahaar
cont’d
Quantitative assessment:
• Fill the first 1/2 of stomach with solid diet, guru
diet taken first, followed by laghu diet; but if diet is
very heavy, fill only 1/3rd of the stomach with
solids
• Fill the next quarter or third with anupaan
(adjuvant).
• Leave the rest quarter or one third space for action
of different doshas
(Ch. Soo. 5/7)(Ch. Vi. 2/4)(As. Hr. Soo. 8/46)

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 Fundamentals and rules of Aahaar
cont’d
Other Rules:
• Eat solids first
• Eat the highly beneficial amalaki (gooseberries) in
the beginning, middle and end of meal
• Eat salad in the beginning of the meal
• Meals should be taken in a timely manner or when
hungry.
• Meals should be taken in the right amount, neither
too much nor too less.

(Su. Soo. 46/468-470)

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 Fundamentals and rules of Aahaar
cont’d
• One should take into account the
characteristics of the season, one’s body type,
time of the day and other factors, before
selecting their diet.

(Su. Soo. 46/468-470)

Dr. Pratibha Shah Presentation at BMC 37

 Fundamentals and rules of Aahaar
cont’d
After Meals Regimen:
• Sit straight for 5-10 minutes, waiting for food to
settle down
• At this time, smoke herbal cigars or hookah and/or
chew beetle leaf or other mouth fresheners
• After that, take a stroll (about 100 steps)
• After dinner, do the above and then lie down on your
left side.
• Surround oneself with pleasantness
(Su. Soo. 46/493-494)

Dr. Pratibha Shah Presentation at BMC 38

 Fundamentals and rules of Aahaar
cont’d
Avoid after meals:
• Sleep or sit for a long time
• Laugh or talk excessively
• Avoid unpleasant sensory exposure
• Consume large amount of fluids
• Excessive physical activity like swimming,
horse riding, etc.

(Su. Soo. 46/495-496)

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 Anupaan (Adjutant)
Anu means that which follows.
Paan means a drink
Therefore Anupaan means a drink that follows
or in the context of, a drink that follows meals
or is taken along with it.
Anupaan that is opposite in properties to the
meal that has been taken, but is not contrary to
it, is the best.
(Ch. Soo. 27/320-330)(As. Hr. Soo. 8/47-51)(Su. Soo. 46/424-436)

Dr. Pratibha Shah Presentation at BMC 40

 Benefits of Anupaan
A well selected Anupaan confers the following
benefits:
• Softening of food
• Good digestion and absorption
• Satiation
• Energy
• Nourishment
(Ch. Soo. 27/320-330)(As. Hr. Soo. 8/47-51)(Su. Soo. 46/424-436)

Dr. Pratibha Shah Presentation at BMC 41

 A few common Anupaan
• Water – This is a universal Anupaan; can be taken
with any type of food.
• Milk – This is considered the best Anupaan, especially
for the weak, tired, infants and aged, people
who have fasted, traveled or done excess
physical labor, or have undergone excess of
any kind.
• Honey + Water – For the obese
(Ch. Soo. 27/320-330)(As. Hr. Soo. 8/47-51)(Su. Soo. 46/424-436)

Dr. Pratibha Shah Presentation at BMC 42

 A few common Anupaan
• Herbal alcohols – for the lean, insomnia, fear, etc.
• Meat soups – for the emaciated
• Warm water – after any oily preparation
• Kanji (a type of vinegar) after a particularly
or buttermilk heavy meal

For the diseased, the Anupaan should be opposite to

properties of the dosha involved.
(Ch. Soo. 27/320-330)(As. Hr. Soo. 8/47-51)(Su. Soo. 46/424-436)

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 Benefits of disciplined eating
• Strength
• Stamina
• Good complexion
• Good health
• Happiness
• Long life
• Vitality

It is rightly said that the jathraagni or the digestive fire,

needs fuel in the form of diet, to sustain itself.
(Ch. Soo. 5/8)(Ch. Soo. 27/342)

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 Benefits of Individual factors of a good diet
• Hot food – increases taste perception
- kindles digestive fire
- easily digested
- is carminative
- dissolves excess kapha
• Well oliated food
- all the above except dissolving kapha
- acts as a building block of the body
- increases strength and is good for
complexion (Ch. Vi. 1/24)

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 Benefits of Individual factors of a good diet
• Optimum quantity - easily digested and absorbed
- does not cause dosha imbalance
- conducive to long life
• Proper time
• Proper combination Increase longevity of life
• Proper place
• Eating not too fast
• Eating silently - Choking does not occur
- Stays for designated time in
the food pipe (Ch. Vi. 1/25)

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 Benefits of Individual factors of a good diet
• Eating not too slow - results in satisfaction
- does not become cold
- does not become uninteresting
- does not cause indigestion
• Eating according to Atma Shakti
(means eating with knowledge of what is good and
beneficial to one self)
- health and longevity
(Ch. Vi. 1/25)

Dr. Pratibha Shah Presentation at BMC 47

 Diet recommended for frequent use
• Shashtik rice(ripens in 60 days), shali rice
• Moong daal (Green Gram)
• Saindhav lavan (rock salt)
• Amalaki (Gooseberry)
• Millet flour
• Cow milk
• Lean meat
• Honey
• Aakaash jal (rain water collected at strategic high
points) (Ch. Soo. 5/12)

Dr. Pratibha Shah Presentation at BMC 48

 Diet recommended for infrequent use
• Dried flesh
• Dried plants
• Lotus stem
• Pippali (long pepper), Kshaar (alkalies), Lavan (salt)
• Meat of pig, cow, buffalo
• Curd
• Bengal gram

(Ch. Soo. 5/10-11)

Dr. Pratibha Shah Presentation at BMC 49

 Diet to be always avoided
Vairodhik aahaar (diet which is harmful due to
processing, combination or other factors):
- Heated honey
- Milk with sour things
- Milk with fish
- Curd taken at night
- Ghee and honey mixed in equal amounts

(Ch. Soo. 26/80-111)

Dr. Pratibha Shah Presentation at BMC 50

 Facts to remember
Properties of diet are dependant on 8 factors (ashtvidh
aahaar ayatan) namely:
- Prakruti (Natural Qualities)
- Karan (Preparation)
- Sanyog (Combination)
- Raashi (Quantity)
- Desh (Habitat)
- Kaal (Time)
- Upyog sanstha (Rules of use)
- Upyokta (User) (Ch. Vi. 1/21-22)

Dr. Pratibha Shah Presentation at BMC 51

 Thank You

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