Diet
A quick definition: The word 'diet', and the phrase 'dietary habits', refers to a person's eating habits; what he eats and drinks and takes into his body. The same may also refer to the specific instructions of an Ayurvedic doctor, to consume or avoid certain foods for the sake of health.
Now, Ayurvedic dietary beliefs could be likened to a more ancient manifestation of the contemporary English saying, "You are what you eat of". Ayurveda has great regards for one's diet; in fact, it is regarded to be just as important as the treatments themselves.
It is no coincidence then that the Ayurvedic texts detail upon nearly all form of foodstuffs known to man.
Ayurvedic Tastes The nutritional value of foods is well-known, but Ayurvedic knowledge has noted that its taste may also have just as strong a physiological effect:
One's body condition fluctuates as does the seasons, and this can bring about drastic effects and ailments of many sorts. Adhering to an Ayurvedic diet prevents against this: by varying foods in accordance with the seasons, the body condition can be kept in equilibrium. There is also the added bonus of an increase in appetite, for the taste buds are constantly being exposed to new sensations with the shedding of every season.
Summers Try to have cold foods and liquids during the summers: 'wet' fruits, such as mangoes and pomegranate are highly recommended. Avoid alcohol, and overly strong spices like ginger and black pepper.
Winters The winters call for a near opposite of the summers: the early moments should be filled with sourish and salty foods; avoid bitter ones.
It may be tempting to drink hot water, but opt for lukewarm water instead -- these are better for the body, as hot water makes the body react too rapidly against the outside cold; this can aggravate internal bodily conditions.
The coldness tempts one to sleep, especially after meals. However, try to resist this: keep to normal bedtime periods. The cold does not restore energy, but robs you it; if you sleep as you please, you will certainly be more exhausted when you wake up.
Autumns The autumns should be filled with foods that are sweet and slightly bitter. Both hot and cold drinks can be consumed. Take beverages, especially those made of fruit, but avoid those that are sour. Avoid 'wet' vegetables (that contain a lot of fluid), such as tomatoes and chilies.
Proper portions in food intake should be observed, but some variation is encouraged. For energy, crops such as barley, ragi (East Indian cereal grass) and wheat could not be more recommended. And if you have been consuming oils, vary their intake, but stick to those in the same families (i.e. they are made of the same fundamental substances, with different herbs).
Springs Go for barley and wheat. Unlike in other seasons, the consumption of fermented food is actually recommended in spring, such as wine made of sugarcanes (called sidhu). Avoid foods that are too sweet or sour.
Include honey in your diets; it is both nutritious and delicious, and can be eaten with foods such as barley and wheat. Hot water may seem more appealing against the damp atmosphere, but strive to take lukewarm water, as this preserves one's body conditions (dosha) better.
If possible, include milk, ghee and plain butter in your diet. Avoid dry, cold and fermented foods, especially in excess.
Moderate and Proper Consumption of Foods Undigested foods are the cause of many, if not all, diseases. To avoid these, one must eat suitably, and proportionately. Always take food in moderate quantities, and if possible, eat them when they are at their best, in terms of freshness or preparation (i.e. right after cooking).
Ayurveda makes it a point that the downward passage of food through the system should not and never be hindered; this concept of digestion thereupon depends on the 'agni', which is the digestive fire: it may either be balanced (samagni), irregular (vishamagni), dull (mandaagni) or sharp and heavy (tikshnaagni).
Now, if one consumes too little food, his metabolic equilibrium (homeostasis) is disturbed. The same happens when he takes too much food, but the consequences of this are far more disturbing, for it completely throws off the balance of the doshas.
For example, when the respiratory system (kapha) is affected, vomiting, anorexia and indigestion may occur. If one's digestive system (pita) is affected, one may succumb to fever, diarrhea, intoxication and delirium. If one reproductive system (vata) is affected, one experiences dryness of mouth, giddiness, fainting and digestion irregularities.
The different kinds of tastes of food, as written above – the sweet, the sour, the salty, the pungent, the bitter, the astringent -- fan the digestive flames in different ways, and may increase or decrease the stability of body conditions (dosha).
Hence, a person who consumes sweets all too regularly may have his body condition skewed towards the respiratory system (kapha); and the diseases that ail him would also tend to be associated with the kapha.
Hence, we advocate the following dietary rules:
Chiefly, Ayurveda pays regard to the nature of foods used to treat specific illnesses:
Kapha:
Respiratory system (kapha) foods Kapha foods are cold, heavy, and somewhat sticky.
To pacify the kapha, one should eat smaller amounts of food, and go for those that aggravate the vata, such as being dry and hot.
Rice and corn are highly recommended, as well as spices, green vegetables and beans. Fruits are an excellent addition to the kapha diet: even commonplace ones like apples and pears help greatly.
To aggravate the kapha, aim for dairy-based products such as wheat and avocados; usually sweet and 'heavy' foods, like desserts, sweets, and deep fried foods can also aggravate the kapha. 'Watery' fruits, and anything with excess salt, do help.
Pitta:
Digestive system (pita) foods: Pita foods are mainly hot, light, sticky, and oily.
To pacify the pita, certain spices, such as coriander and cilantro work well, and so too foods with a taste both sweet and bitter. A mostly vegetable diet has quite the effect as well.
To aggravate the pita, most spices can do the job, just as much as pungent and oily foods can, like curry, fried foods, chills, and junk food, for instance. Sour and unripened fruits, such as grapefruit, papayas, unripened bananas, and fermented food, work great against the pita too.
Vata:
Reproductive system (vata) foods Vata foods are rough in texture, but often moist inside, and rather oily. Vata foods show their characteristic taste in being either sweet, sour or salty.
To pacify the vata, thick vegetable soups are recommended, as much as plain vegetables, hot cereals, and grains. Fruits, such as bananas, can be quite soothing for the vata also.
To aggravate the vata, eat lots of frozen desserts and sweets, or foods with refined white flour and sugar. Dry foods are to be avoided. An excess of hot spices can aggravate the vata, but since it has such a small effect, it is not worth the experience.
Take things that are pungent and bitter -- but if you take alcohol or sugar or tea, do those in moderation, for they contain caffeine. Instead, eat as many vegetables as possible, and stock up on fruits such as apples, pear and pomegranates.
There is another category of food: The satvik, rajasik and tamasik.
Satvik foods:
These include milk, fruits, ghee, and others; they are noted for being stable substances, which do not affect the body condition (dosha) much. These satvik foods are often of sweet taste, and light for the digestive system. Their main characteristic is that they do not undergo fermentation and putrefaction.
It is noted that those who consume satvik foods usually have steady minds and healthy bodies.
Rajasik and tamasik foods:
These are usually pungent, sour, hot, or dry and stale in quality. Meat, alcohol, and canned food come within this category.
Rajasik and tamasik foods are not only unhealthy, but they promote instability of the mind and bodies. (In fact, these foods are not Ayurvedic-compliant.) People can and do consume them, but they should be avoided wherever and whenever possible; or at least, consumed in very small quantities, as a treat, but not as a meal.
A quick definition: The word 'diet', and the phrase 'dietary habits', refers to a person's eating habits; what he eats and drinks and takes into his body. The same may also refer to the specific instructions of an Ayurvedic doctor, to consume or avoid certain foods for the sake of health.
Now, Ayurvedic dietary beliefs could be likened to a more ancient manifestation of the contemporary English saying, "You are what you eat of". Ayurveda has great regards for one's diet; in fact, it is regarded to be just as important as the treatments themselves.
It is no coincidence then that the Ayurvedic texts detail upon nearly all form of foodstuffs known to man.
Ayurvedic Tastes The nutritional value of foods is well-known, but Ayurvedic knowledge has noted that its taste may also have just as strong a physiological effect:
- Sweet (Madhura); Sweet foods nourish the body, cool it down, has moistening qualities and increases skin oiliness, and increases weight.
- Sour (Amla) - Sour foods warm the body, increase the oiliness of the skin, and increases weight.
- Salty (Lavan) - Salty foods warm the body, dissolve fats, stimulate the senses, increases the oiliness of the skin while softening its texture, and increases weight.
- Pungent (Katu) - Pungent foods are sharp and biting, and they not only warm the body but dry it; they stimulate the senses and decrease weight.
- Bitter (Tikta) - Bitter foods cool down the body and make it dry, and decrease weight.
- Astringent (Kasaya) - Astringent foods are both bitter and sour; they cool down and dry the body, and reduce the 'stickiness' of the skin.
One's body condition fluctuates as does the seasons, and this can bring about drastic effects and ailments of many sorts. Adhering to an Ayurvedic diet prevents against this: by varying foods in accordance with the seasons, the body condition can be kept in equilibrium. There is also the added bonus of an increase in appetite, for the taste buds are constantly being exposed to new sensations with the shedding of every season.
Summers Try to have cold foods and liquids during the summers: 'wet' fruits, such as mangoes and pomegranate are highly recommended. Avoid alcohol, and overly strong spices like ginger and black pepper.
Winters The winters call for a near opposite of the summers: the early moments should be filled with sourish and salty foods; avoid bitter ones.
It may be tempting to drink hot water, but opt for lukewarm water instead -- these are better for the body, as hot water makes the body react too rapidly against the outside cold; this can aggravate internal bodily conditions.
The coldness tempts one to sleep, especially after meals. However, try to resist this: keep to normal bedtime periods. The cold does not restore energy, but robs you it; if you sleep as you please, you will certainly be more exhausted when you wake up.
Autumns The autumns should be filled with foods that are sweet and slightly bitter. Both hot and cold drinks can be consumed. Take beverages, especially those made of fruit, but avoid those that are sour. Avoid 'wet' vegetables (that contain a lot of fluid), such as tomatoes and chilies.
Proper portions in food intake should be observed, but some variation is encouraged. For energy, crops such as barley, ragi (East Indian cereal grass) and wheat could not be more recommended. And if you have been consuming oils, vary their intake, but stick to those in the same families (i.e. they are made of the same fundamental substances, with different herbs).
Springs Go for barley and wheat. Unlike in other seasons, the consumption of fermented food is actually recommended in spring, such as wine made of sugarcanes (called sidhu). Avoid foods that are too sweet or sour.
Include honey in your diets; it is both nutritious and delicious, and can be eaten with foods such as barley and wheat. Hot water may seem more appealing against the damp atmosphere, but strive to take lukewarm water, as this preserves one's body conditions (dosha) better.
If possible, include milk, ghee and plain butter in your diet. Avoid dry, cold and fermented foods, especially in excess.
Moderate and Proper Consumption of Foods Undigested foods are the cause of many, if not all, diseases. To avoid these, one must eat suitably, and proportionately. Always take food in moderate quantities, and if possible, eat them when they are at their best, in terms of freshness or preparation (i.e. right after cooking).
Ayurveda makes it a point that the downward passage of food through the system should not and never be hindered; this concept of digestion thereupon depends on the 'agni', which is the digestive fire: it may either be balanced (samagni), irregular (vishamagni), dull (mandaagni) or sharp and heavy (tikshnaagni).
Now, if one consumes too little food, his metabolic equilibrium (homeostasis) is disturbed. The same happens when he takes too much food, but the consequences of this are far more disturbing, for it completely throws off the balance of the doshas.
For example, when the respiratory system (kapha) is affected, vomiting, anorexia and indigestion may occur. If one's digestive system (pita) is affected, one may succumb to fever, diarrhea, intoxication and delirium. If one reproductive system (vata) is affected, one experiences dryness of mouth, giddiness, fainting and digestion irregularities.
The different kinds of tastes of food, as written above – the sweet, the sour, the salty, the pungent, the bitter, the astringent -- fan the digestive flames in different ways, and may increase or decrease the stability of body conditions (dosha).
Hence, a person who consumes sweets all too regularly may have his body condition skewed towards the respiratory system (kapha); and the diseases that ail him would also tend to be associated with the kapha.
Hence, we advocate the following dietary rules:
- Foods should be warm. These foods not only taste better, but the warmth assists the digestive system in performing its functions.
- Foods should always be taken in their proper quantities. This promotes better health, as the body is not burdened, which improves the digestive process and internal equilibrium (homeostasis), thus regulating the three doshas.
- Eating in haste causes physical strain; as the digestive system is unable to keep up with the pace of consumption.
- Focus when eating food; try not to talk or laugh, if possible. It is a necessary life function, but eating is also a form of therapy, hence concentration is quite a trait to have.
- One should always eat to match his body condition (prakriti): hence, it is bad form for a person with respiratory system (kapha) problems to consume the diet of a person with digestive system (pita) problems.
- A very important note: some foods should never be mixed. These can be intoxicating, or in certain cases, lethal, such as the mixture of honey and ghee in equal quantities. You should consult an Ayurvedic doctor on this.
- Eat in modesty, and always honour the food.
Chiefly, Ayurveda pays regard to the nature of foods used to treat specific illnesses:
Kapha:
Respiratory system (kapha) foods Kapha foods are cold, heavy, and somewhat sticky.
To pacify the kapha, one should eat smaller amounts of food, and go for those that aggravate the vata, such as being dry and hot.
Rice and corn are highly recommended, as well as spices, green vegetables and beans. Fruits are an excellent addition to the kapha diet: even commonplace ones like apples and pears help greatly.
To aggravate the kapha, aim for dairy-based products such as wheat and avocados; usually sweet and 'heavy' foods, like desserts, sweets, and deep fried foods can also aggravate the kapha. 'Watery' fruits, and anything with excess salt, do help.
Pitta:
Digestive system (pita) foods: Pita foods are mainly hot, light, sticky, and oily.
To pacify the pita, certain spices, such as coriander and cilantro work well, and so too foods with a taste both sweet and bitter. A mostly vegetable diet has quite the effect as well.
To aggravate the pita, most spices can do the job, just as much as pungent and oily foods can, like curry, fried foods, chills, and junk food, for instance. Sour and unripened fruits, such as grapefruit, papayas, unripened bananas, and fermented food, work great against the pita too.
Vata:
Reproductive system (vata) foods Vata foods are rough in texture, but often moist inside, and rather oily. Vata foods show their characteristic taste in being either sweet, sour or salty.
To pacify the vata, thick vegetable soups are recommended, as much as plain vegetables, hot cereals, and grains. Fruits, such as bananas, can be quite soothing for the vata also.
To aggravate the vata, eat lots of frozen desserts and sweets, or foods with refined white flour and sugar. Dry foods are to be avoided. An excess of hot spices can aggravate the vata, but since it has such a small effect, it is not worth the experience.
Take things that are pungent and bitter -- but if you take alcohol or sugar or tea, do those in moderation, for they contain caffeine. Instead, eat as many vegetables as possible, and stock up on fruits such as apples, pear and pomegranates.
There is another category of food: The satvik, rajasik and tamasik.
Satvik foods:
These include milk, fruits, ghee, and others; they are noted for being stable substances, which do not affect the body condition (dosha) much. These satvik foods are often of sweet taste, and light for the digestive system. Their main characteristic is that they do not undergo fermentation and putrefaction.
It is noted that those who consume satvik foods usually have steady minds and healthy bodies.
Rajasik and tamasik foods:
These are usually pungent, sour, hot, or dry and stale in quality. Meat, alcohol, and canned food come within this category.
Rajasik and tamasik foods are not only unhealthy, but they promote instability of the mind and bodies. (In fact, these foods are not Ayurvedic-compliant.) People can and do consume them, but they should be avoided wherever and whenever possible; or at least, consumed in very small quantities, as a treat, but not as a meal.
