health through the diet - an ayurvedic perspective -pratibha shah, bams, md-ayu

7/31/2019 Health Through the Diet - An Ayurvedic Perspective -Pratibha Shah, BAMS, MD-Ayu

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Dr. Pratibha Shah AAPNA National Ayurveda Convention 2009 1

Health through Diet, an AyurvedicPerspective

Dr. Pratibha Shah

MD (Ayu.)


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Dr. Pratibha Shah AAPNA - National Ayurveda Convention 2009 2

Diet Rat RaceLifestyle Fast PaceMeditation STRESS

The Spectrum

DISEASEHEALTH


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Introduction

Three pillars of Health: (Diet)

Nidra (Sleep)

Brahmacharya (Controlled celibacy)

(Ch. Soo. 11/35)


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Importance ofAahaar

Of the three pillars of health, aahaaror diet is themost 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 mostimportant.

(Ch. Sh. 6/12)


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Definition ofAahaar

That which is swallowed through the throat

That which is swallowed and nourishes various bodytissues

That which is swallowed and has a conducive effect onthe body


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Types ofAahaar

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 ofAahaarcontd

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)



Types ofAahaarcontd

Based on rasa(taste):

Madhur(sweet)

Amla(sour) Lavan(salty)

Katu(spicy)

Tikta(bitter)

Kashaya(astringent)

(Ch. Soo. 25/36)



Types ofAahaarcontd

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)



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 rasasor 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)



Importance ofhitaahaar(conducive diet)

It is only hitaahaarthat is solely responsible forshareervriddhi(growth and development of the body)and maintenance of health. On the contrary,

ahitaahaar(inconducive diet)is responsible for diseasedevelopment.

Although there are other factors in the development ofthe body, aahaaris the most important

(Ch. Soo. 25/33)



Fundamentals and rules ofAahaar

Food should be prepared and served by well wishingpeople 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)



Fundamentals and rules of Aahaar

(contd)Rules for vessels or containers: Ghee should be served in cast iron bowls

Drinks like water to be served in silver containers, clayglasses, glasses made up of alum or glass; or boiledand cooled water can be stored and served in brasscontainers.

Drinks like alcohol or cold drinks should be served in

containers made up of clay, glass or alum.

(Su. Soo. 46/454-455)


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Fruit juices, soups and liquid food should be served insilver containers.

Dry accompaniments to the food, and food processedwith yogurt should be served in containers made ofgold.

Food and fruits to be served on clean leaves ofbanana, palash(Butea monosperma), etc.

(Su. Soo. 46/456)


(contd)


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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 be fragrance, flowers and otherthings that are pleasant to the senses, around him.

(Su. Soo. 46/457)


(contd)


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Fruits, solids and other dry edibles like paapad(cracker), etc. should be placed on the right side ofthe plate.

All liquids like water, fruit juice, soup, alcohol, etc.should be placed on the left side of the plate.

(Su. Soo. 46/458)


(contd)


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Sweets and jaggery preparations should be placedtowards the front portion of the plate.

After having placed all these accompaniments, theserver should carefully and respectfully serve the maindishes in the center of the plate.

Dishes should be served in order of liking, starting

with the least favorite dish and ending with the mostfavorite.

(Su. Soo. 46/459)


(contd)


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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 manytimes 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, aftermeals


contd

(Su. Soo. 46/471, 489)


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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 andsmells bad

Food that has not been cooked properly

Food that has been reheated, was cooked long timeback or is very cold.

(Su. Soo. 46/477-481)


contd


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Rule for order of rasas while eating:

Madhur rasashould be consumed first

Amlaand lavanrasasshould be consumed in themiddle

Katu, Tiktaand Kashayarasasshould be taken at theend.

(Su. Soo. 46/466)


contd


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Rule for optimum serving: According to ones agni(digestive fire)

Conducive to ones doshicprakruti(body typeaccording to dosha)

That which gets digested in time

(Ch. Soo. 5/1-4)


contd


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Qualitative assessment: Assessing the gurutva/laghutvaof the diet:

- One must evaluate whether the food is guru(heavy)(milk products like curd, cream, etc., red meat, meatof animals of marshy or wetlands, sesame seeds, etc.)in terms of digestion,

- Or laghu(light) moongdaal(green gram), red rice,

bird meat, deer meat, etc. Assessing the rasasof the diet:

- Ashadrasdiet is highly advocated.(Ch. Soo. 5/5-6)


contd


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Quantitative assessment: Fill the first 1/2 of stomach with solid diet, gurudiet

taken first, followed by laghudiet; 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 ofdifferent doshas

(Ch. Soo. 5/7)(Ch. Vi. 2/4)(As. Hr. Soo. 8/46)


contd


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Other Rules: Eat solids first

Eat the highly beneficial amalaki(gooseberries) in thebeginning, middle and end of meal

Eat salad in the beginning of the meal

Meals should be taken in a timely manner or whenhungry.

Meals should be taken in the right amount, neither toomuch nor too less.

(Su. Soo. 46/468-470)


contd


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One should take into account the characteristics of theseason, ones body type, time of the day and otherfactors, before selecting their diet.

(Su. Soo. 46/468-470)


contd


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After Meals Regimen:

Sit straight for 5-10 minutes, waiting for food to settle

down At this time, smoke herbal cigars or hookahand/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 yourleft side.

Surround oneself with pleasantness


contd

(Su. Soo. 46/493-494)


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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)


contd


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Anupaan(Adjutant)

Anumeans that which follows.

Paanmeans a drink

ThereforeAnupaanmeans a drink that follows or in thecontext of, a drink that follows meals or is taken along

with it.

Anupaanthat 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)


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Benefits ofAnupaan

A well selectedAnupaanconfers the following benefits:

Softening of food

Good digestion and absorption

Satiation

Energy

Nourishment



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A few commonAnupaan

Water This is a universalAnupaan; can be taken

with any type of food.

Milk This is considered the bestAnupaan, especiallyfor 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



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A few commonAnupaan

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, theAnupaanshould be opposite toproperties of the doshainvolved.



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Benefits of disciplined eating

Strength

Stamina

Good complexion

Good health Happiness

Long life

Vitality

It is rightly said that thejathraagnior the digestive fire,

needs fuel in the form of , 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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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

(Ch. Vi. 1/25)


- Choking does not occur

- Stays for designated time in

the food pipe


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Eating not too slow - results in satisfaction

- does not become cold

- does not become uninteresting- does not cause indigestion

Eating according toAtmaShakti

(means eating with knowledge of what is good and

beneficial to one self)- health and longevity

(Ch. Vi. 1/25)



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Diet recommended for frequent use

Shashtikrice(ripens in 60 days), shalirice

Moongdaal (Green Gram)

Saindhavlavan(rock salt)

Amalaki(Gooseberry)

Millet flour

Cow milk

Lean meat

Honey

Aakaash jal(rain water collected at strategic highpoints) (Ch. Soo. 5/12)


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Diet recommended for infrequent use

Dried flesh

Dried plants

Lotus stem

Pippali(long pepper), Kshaar(alkalies), Lavan(salt)

Meat of pig, cow, buffalo; fish

Curd

Bengal gram

(Ch. Soo. 5/10-11)


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Diet to be always avoided

Vairodhikaahaar (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)


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Facts to remember

Properties of diet are dependant on 8 factors (ashtvidhaahaarayatan) namely:

- Prakruti (Natural Qualities)

- Karan(Preparation)- Sanyog(Combination)

- Raashi(Quantity)

- Desh(Habitat)

- Kaal(Time)- Upyogsanstha(Rules of use)

- Upyokta(User) (Ch. Vi. 1/21-22)


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Thank You

health through the diet - an ayurvedic perspective -pratibha shah, bams, md-ayu

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