Concept of Aahar-Uvas Ayurveda.pdf

Concept of Aahar-Uvas Ayurveda.pdf

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  CONCEPT OF AHAR INTRODUCTION AYURVEDAmeans “The Science of Life” and is the oldest and most comprehensive system of medicine invented for mankind. It is believed to have originated in 2500 B.C. Actually Ayurveda is rather a way of living to keep one in harmony with nature. It contains profound knowledge of maintaining good health, curing of disease and achieving a harmonious balance of body, mind and spirit. Central to this healing science is the doctrine of Tri- dosha (the vital energies of Vata, Pitta, and Kapha) and the connection with the PanchaMahaBhootha (the five elements - ether, air, fire, water and earth.) Ayurveda teaches a way of life that enables us to be centred and focus on the healing that comes from within. Ahara according to Ayurveda is one among the ‘TRAYO UPASTAMBHA’. Other two are Nidra and Bhramhacharya. Ahar(food) is important as, from proper wholesome and balanced diet, all the body constituents- dosha, dhatu and mala are formed. That is why it is said that “we are what we eat”. Food is not only essential for our physical wellbeing but it gives nutrition to our mind also. What we eat influences not only on our physical activities but on the psychological aspect too. Anything (food) which is consumed or ingested with the help of tongue, mouth and throat is called ahara. Importance of food - One should consume food as they promote;
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   Mental aswell as physical health  Strength of tissue elements  Pleasure of senses  Complexion  Good voice  Longevity  Satisfaction  Intellect  Enthusiasm  Memory Healthy food nourishes body, mind and soul. Shadrasatmaka ahar 1. Sweet 2. Sour 3. Salty 4. Hot 5. Bitter 6. Astringent Ideal Diet According to Kashyapa proper diet is called as Mahabhaisajya. The ideal diet should have following properties:- 1) It should increase the strength of body. 2) It should be tasty/it should be such that it should be liked by the one, who is taking it. 3) It should give energy instantaneously / immediately after taking it.
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  4) It shouldprovide energy to body to carry out normal functions. 5) It should give satisifactionto the one who takes it. 6) It should be hot, unctuous,not dry when taken. 7) Should be taken in proper quantity. 8) It should not be incompatible. The food (Diet) with all above properties is said to be ldeal diet. The Diet which is of all the properties explained above can only do the functions prescribed to it. FUNCTIONS OF FOOD 1) Instantly satisfying. 2) Gives strength/energy. 3) Maintains the body & maintains the functions of the body. 4) Increases longevity. 5) Increases the Digestive fire, Vitality, Recollecting Power & Ojas. Visit: Nutrition Course in Bangalore AGNI It’s nothing but digestive fire. The transformation of food from exogenous to endogenous is carried out by Agni. The action and role of food depends primarily on Agni. 13 types of agni are mentioned. Jatheragni -1 Dhatwagni -7
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  Bhutagni -5 According toCharaka the strength, health, lifespan are all depend on Jatheragni The digestive fire requires food to keep it constantly active. Improper food can extinguish this fire and produce toxic substance called as ama. Hence food and digestive fire are interdependent on each other. TYPES OF DIET ‘Chaturvidhopayogahapaanashanabhakshyalehyopayogath’I There are four types of diet:-Pana,ashana,bhakshya,lehya. i) Pana-That which can be drunk. ii) Ashana-Easily chewable.Eg:- Rice. iii)Bhakshya- Hard food substances which need to be chewed. Eg:- Sugarcane, meat. iv) Lehya-That which can be licked. Some have given 6 types in addition to the four stated above:- v) Which should be sucked.Eg:-Mango. vi) Which needs mastication by teeth, these include very hard food materials. Eg:- various nuts. Some have stated 8 types / forms of food / Diet In addition to the above 6.
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  vii) Those whichcan only be eaten after being grinded into powder, various pastes etc. viii) Food substances like Sugar candy etc. Visit: Dietetics course in Bangalore Food, being a basic resource in life, can also be destructive because it can cause illnesses or diseases. Food has to be adequate in terms of amount/quantity as well as calories and balanced in terms of nutrients. Therefore, the food we eat should ensure sufficient nutrients for our body type and for our age. Especially for those in special conditions like pregnancy, lactation, diseases or even recovery stage of a disease. Ayurveda is different from modern science in terms of its uniqueness in treating every individual as per prakruti. Here in Ayurveda we do not have the concept of balanced diet as per carbohydrate, fats, proteins, minerals and vitamins. This same formula cannot be adapted to all uniformly. One needs to understand the concept of prakruti and vikruti. Not only this. Food should be according to seasons. Food consumed in aadaankal or uttarayana (season which reduces strength of human beings- 3 seasons ieshishira, vasantha, greeshma) should be laghu, light and easily digestibleand plenty of hydration is required in this time. Whereas visargakaal or dakshinayana (season which enhances strength of living beings- 3 seasons ievarsha, sharath, hemantha), nature itself gives you energy so guru,heavy foods canbe consumed during the day time. Still one should decide this as per their body condition.
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  Seasons change sodoes our body need and demands. So we should bealtering our diet as per season and also Ritusandhikaal (transition phase of vasantharitu into greeshmaritu. last 7 days of vasantharitu and first 7 days of greeshmaritu forms ritusandhi). Nityaupoyogidravyas are the dravyas mentioned which should be usedNitya. That is on daily basis. They are wheat, rice, amla, ghee, honey, green gram and few more. If you try to understand this you will find that cereals provide carbohydrates, dal provide proteins,ghee provides fats,amla is rich in fibers and vit.c and it is rasayana. So we understand that Nityaupoyogidravyas itself is a Balanced diet. Ayurveda emphasis on food as per age and different phases of life. Not only this, the unique concept of food and relation to mind, the concept of satwika, rajasika and tamasikaaahaar is also detailed in ayurveda. “We are What We Eat.” Here we understand the effect of food on mind. Kids now a days are consuming lots of junk foods, canned foods, frozen foods, high sugar and carbonated drinks. Youthis engaged in alcohol consumption. Definitely it affects our thought procedures. Ayurveda beautifully explains about this connection. Rajasika and tamasikaaahaar and its effects on mind and body are visible in today’s generation. Agryadravyas mentioned in Ayurveda tells us about which variety of food is best and should be consumed. Eg :- In ghee -Gogrihtra is agrya.
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  Among nidrakaradravyas (substanceswhich induce good sleep), buffalo milk is sreshta. Our biometabolism lies in the concept of Agni. Knowledge of agni, dhatuutpattikrama, updhatu, malas, dosha, concept of panchamahabhoota in relation to aahaar, ama, how does it effects one’s health – all these needs to be known. Aahaar vidhividhaan (dietary guidelines) and Ashta aahaar vidhi visheshaayatanani(basic 8 principles of diet) are rules in itself forbetterment of an individual. Ashta aahaar vidhivisheshaayatana – 1. Prakriti – nature/quality of food 2. Karan – processing of food 3. Sam yoga – combination or mixing of food 4. Rashi – quantity of food 5. Desha – habitate of food 6. Kaal – time and seasonal variation 7. Upayoga samstha – Rules of dieting 8. Upayokta – The person who consumes food Ayurveda not only tells us how to eat,it also tells us when to eat and how much to eat. Sanskaras or karana (processing of food)mentioned in Ayurveda, changes the properties of food. knowledge of sanskaras is a must to know. Trikukshiadhaya tells us about keeping 1/3rd of our kukshi (stomach) empty for dosha sancharana(circulation of doshas) when we are consuming food. Concept of desha (land or habitat) and satyma (adaptability or suitability) is important as now a days we see lots of people suddenly trying to adapt to Indian/Ayurvedic food when they are born and brought up where they have consumed bread throughout their life and now that it is okasatmya (to make a substance conducive to the body by its habitual intake) to them. Sudden changes
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  though may bepositive but may not prove satyma (suitable or wholesome) to them. So the concepts of desha (habitat), kala (season), satmya, asatmya should be well known. Virudhahara or incompatible food though may seem that it is not causing any disease promptly but eventually it would show its effects. Our own kitchen can be used as pharmacy in its own small way.We can make small kitchen garden for our daily needs. The aim of Ayurveda is:- “swasthasyaswastyarakshanam Athurasyavikaraprashamanam” To promote health and prolong life & To eradicate disease and dysfunction of the body. This can be achieved by mindful eating of food. Visit: Ayurvedic Course in India