Changes

Ahara can have different qualities depending on its ingredients, processing method, taste and texture etc. However, among all other qualities the best quality of Ahara is believed to be its capability to provide satisfaction i.e. satiety. Satiety is also defined as absence of hunger. <blockquote>तृप्तिराहारगुणानां <ref name=":2">Charaka Samhita (Sutrasthanam Adhyaya 25 Sutram 40)</ref></blockquote><blockquote>tr̥ptirāhāraguṇānāṁ</blockquote>Thus the food or ahara that fulfills one's hunger completely so that after eating that food no more feeling of hunger is experienced and the person is satisfied completely is said to be the best quality of Ahara. The ahara which is capable of fulfilling the nutritional needs as well as is desirable for that person can possess this quality.  

Ahara can have different qualities depending on its ingredients, processing method, taste and texture etc. However, among all other qualities the best quality of Ahara is believed to be its capability to provide satisfaction i.e. satiety. Satiety is also defined as absence of hunger. <blockquote>तृप्तिराहारगुणानां <ref name=":2">Charaka Samhita (Sutrasthanam Adhyaya 25 Sutram 40)</ref></blockquote><blockquote>tr̥ptirāhāraguṇānāṁ</blockquote>Thus the food or ahara that fulfills one's hunger completely so that after eating that food no more feeling of hunger is experienced and the person is satisfied completely is said to be the best quality of Ahara. The ahara which is capable of fulfilling the nutritional needs as well as is desirable for that person can possess this quality.  

== Seasonal ahara ==

== ऋतुसात्म्य आहारः ॥ Seasonal ahara ==

According to Ayurveda, diet and daily activities of an individual are responsible to maintain or disturb the internal balance of bodily elements. Thus, if one can modify diet and lifestyle or activities according to changes in external environment, one can achieve good health and wellness.  <blockquote>तस्याशिताद्यादाहाराद्बलं वर्णश्च वर्धते| यस्यर्तुसात्म्यं विदितं चेष्टाहारव्यपाश्रयम्|| (Char. Samh. 5.3)</blockquote><blockquote>tasyāśitādyādāhārādbalaṁ varṇaśca vardhate| yasyartusātmyaṁ viditaṁ ceṣṭāhāravyapāśrayam|| (Char. Samh. 5.3)</blockquote>Meaning: A person who knows the rutusatmya (getting accustomed to changes in diet and behavior according to seasons), practices such habits timely, and whose diet consists of various types of food articles (with properties such as ashita, pitta lidha and khadita), has his strength and luster enhanced, and he leads a healthy, long life.   

According to Ayurveda, diet and daily activities of an individual are responsible to maintain or disturb the internal balance of bodily elements. Thus, if one can modify diet and lifestyle or activities according to changes in external environment, one can achieve good health and wellness.  <blockquote>तस्याशिताद्यादाहाराद्बलं वर्णश्च वर्धते| यस्यर्तुसात्म्यं विदितं चेष्टाहारव्यपाश्रयम्|| (Char. Samh. 5.3)<ref>Charaka Samhita (Sutrasthanam Adhyaya 5 Sutra 3)</ref></blockquote><blockquote>tasyāśitādyādāhārādbalaṁ varṇaśca vardhate| yasyartusātmyaṁ viditaṁ ceṣṭāhāravyapāśrayam|| (Char. Samh. 5.3)</blockquote>Meaning: A person who knows the rutusatmya (ऋतुसात्म्यम् । getting accustomed to changes in diet and behavior according to seasons), practices such habits timely, and whose diet consists of various types of food articles (with properties such as अशितम्। ashita, पीतम्। pitta, लीढम्। lidha and खादितम्। khadita), has his strength and luster enhanced, and he leads a healthy, long life.   

Season specific diet recommendations are given by Ayurveda scholars in the adhyaya of Rutucharya.<ref>Ashtanga Hrudayam (Sutrasthanam Adhyaya 3 Sutra 2)</ref>   

Season specific diet recommendations are given by Ayurveda scholars in the adhyaya of [[Rutucharya (ऋतुचर्या)]].<ref>Ashtanga Hrudayam (Sutrasthanam Adhyaya 3 Sutra 2)</ref>   

Guidelines on selection of food items are based on the taste of food. The tastes that are to be deliberately included or excluded from diet in a particular season have been explicitly mentioned by Ayurveda treatises. These recommendations are given in order to maintain the equilibrium of doshas, dhatus and malas in body in spite of change in the external environment. The guidelines given are in general applicable to all provided the person following those is healthy and devoid of any other disease. <ref>Commentary of Arundatta On Ashtanaga Hrudayam (Sutrasthanam Adhyaya 3 Sutram 57)</ref> In case of existing diseases or any kind of already present illness, selection of food as per season should be done after taking advice of a qualified [[Vaidya (वैद्यः)|vaidya]].   

Guidelines on selection of food items are based on the taste of food. The tastes that are to be deliberately included or excluded from diet in a particular season have been explicitly mentioned by Ayurveda treatises. These recommendations are given in order to maintain the equilibrium of doshas (दोषाः), dhatus (धातवः) and malas (मलाः) in body in spite of change in the external environment. The guidelines given are in general applicable to all provided the person following those is healthy and devoid of any other disease. <ref>Commentary of Arundatta On Ashtanaga Hrudayam (Sutrasthanam Adhyaya 3 Sutram 57)</ref> In case of existing diseases or any kind of already present illness, selection of food as per season should be done after taking advice of a qualified [[Vaidya (वैद्यः)|vaidya (वैद्यः)]].   

The general guidelines on selection or exclusion of food as per rutu (seasons) can be found in [[Rutucharya (ऋतुचर्या)|Rutucharya]].  

The general guidelines on selection or exclusion of food as per rutu (seasons) can be found in [[Rutucharya (ऋतुचर्या)|Rutucharya]].  

== Viruddha ahara ==

== विरुद्ध आहारः॥ Viruddha ahara ==

The concept of Viruddha Ahara is exclusively found in Ayurveda. Viruddha Ahara literally means incompatible food. The food that after getting digested is transformed into such a form that is antagonistic to dhatus (body tissues) and thus can cause range of diseases, is known as Viruddha ahara. The effects of Viruddha ahara are believed to be comparable to those of toxins.<ref>Ashtanga Hrudayam (Sutrasthanam Adhyaya 7 Sutram 29)</ref> Viruddha ahara is believed to create such a disequilibrium in the body components that it becomes extremely difficult for a physician to treat the imbalance. This disequilibrium is described in the terms of doshas in Ayurveda.<blockquote>यत् किञ्चिद्दोषमास्राव्य न निर्हरति कायतः |</blockquote><blockquote>आहारजातं तत् सर्वमहितायोपपद्यते ॥ (Char. Samh. 26.85)<ref>Charaka Samhita (Sutrasthanam Adhyaya 26 Sutra 85)</ref></blockquote>Since dhatus are the building blocks and functional units, the substances having opposite nature to dhatus will be responsible for disturbing and destroying the structure and function of dhatus. This ultimately affect the life and thus death is also mentioned as one of the extremely dangerous effects of Viruddha ahara. Viruddha ahara is not a specific substance of food ingredient. It could be a combination of 2 individually safe substances, or a wrong time/place/quantity for eating a specific food article. 18 types of viruddha ahara have been described in Ayurveda. <ref>Charaka Samhita (Sutrasthanam Adhyaya 26 Sutra 81)</ref> Getting one's lifestyle and diet analysed by a registered [[Vaidya (वैद्यः)|Vaidya]] (Ayurveda expert), identifying the incompatible foods and avoiding them is essential step in preventive medicine as disease management.

The concept of Viruddha Ahara is exclusively found in Ayurveda. Viruddha Ahara literally means incompatible food. The food that after getting digested is transformed into such a form that is antagonistic to dhatus (body tissues) and thus can cause range of diseases, is known as Viruddha ahara. The effects of Viruddha ahara are believed to be comparable to those of toxins.<ref>Ashtanga Hrudayam (Sutrasthanam Adhyaya 7 Sutram 29)</ref> Viruddha ahara is believed to create such a disequilibrium in the body components that it becomes extremely difficult for a physician to treat the imbalance. This disequilibrium is described in the terms of doshas in Ayurveda.<blockquote>यत् किञ्चिद्दोषमास्राव्य न निर्हरति कायतः |</blockquote><blockquote>आहारजातं तत् सर्वमहितायोपपद्यते ॥ (Char. Samh. 26.85)<ref>Charaka Samhita (Sutrasthanam Adhyaya 26 Sutra 85)</ref></blockquote><blockquote>yat kiñciddoṣamāsrāvya na nirharati kāyataḥ |</blockquote><blockquote>āhārajātaṁ tat sarvamahitāyopapadyate ॥ (Char. Samh. 26.85)</blockquote>

== Gramya Ahara ==

 

== ग्राम्य आहारः ॥ Gramya Ahara ==

[[Gramya Ahara (ग्राम्य आहारः)|Gramya Ahara (ग्राम्य आहारः।)]] is a special category of such dietary habits and food stuffs, that adversely and directly affect one's strength, immunity, health and well-being. [[Ayurveda (आयुर्वेदः)|Ayurveda]] scholars were able to identify those dietary factors as well as lifestyle components which when consumed and practiced over time, can lead to all types of illnesses due to their direct effect of [[Dhatus (धातवः)|Dhatus]] (धातवः। vital body tissues). such dietary factors are known as Gramya Ahara while such lifestyle factors are called as Gramya vihara (ग्राम्य विहारः।). Ayurveda acharyas have advised each and every individual to refrain from such practices if one wants to achieve the best possible life.

[[Gramya Ahara (ग्राम्य आहारः)|Gramya Ahara (ग्राम्य आहारः।)]] is a special category of such dietary habits and food stuffs, that adversely and directly affect one's strength, immunity, health and well-being. [[Ayurveda (आयुर्वेदः)|Ayurveda]] scholars were able to identify those dietary factors as well as lifestyle components which when consumed and practiced over time, can lead to all types of illnesses due to their direct effect of [[Dhatus (धातवः)|Dhatus]] (धातवः। vital body tissues). such dietary factors are known as Gramya Ahara while such lifestyle factors are called as Gramya vihara (ग्राम्य विहारः।). Ayurveda acharyas have advised each and every individual to refrain from such practices if one wants to achieve the best possible life.

== Pathya- Apathya ==

== पथ्य-अपथ्य विचारः ॥ Pathya- Apathya ==

Any Ayurveda treatment is incomplete without guidance on what to eat and what is to be avoided. These do's and dont's related to diet are termed as Pathya (Do's) and Apathya (Dont's). Diet that is suitable for maintaining healthy status of individual is called as [[Pathya (पथ्यम्)|Pathyam]] while the diet which is responsible for creating imbalances in body, causing harm to various channels of transporting body components and development of diseases is called as Apathyam.<ref>Ashtanga Hrudayam (Sutrasthanam Adhyaya 7 Sutra 40-42)</ref> <blockquote>पथ्यं-पथो अनपेतं यध्यच्चोक्तं मनसःप्रियम॥ (Char.Samh. 25.45)<ref>Charaka Samhita (Sutrasthanam Adhyaya 25 Sutra 45)</ref></blockquote><blockquote>pathyaṁ pathō'napētaṁ yadyaccōktaṁ manasaḥ priyam|</blockquote>Meaning: The dietary articles and activities that do not adversely affect the body systems and are liked by the mind are regarded as ''pathya'' (wholesome).

Any Ayurveda treatment is incomplete without guidance on what to eat and what is to be avoided. These do's and dont's related to diet are termed as Pathya (पथ्यम् । Do's) and Apathya (अपथ्यम् । Dont's). Diet that is suitable for maintaining healthy status of individual is called as [[Pathya (पथ्यम्)|Pathyam (पथ्यम्)]] while the diet which is responsible for creating imbalances in body, causing harm to various channels of transporting body components and development of diseases is called as Apathyam.<ref>Ashtanga Hrudayam (Sutrasthanam Adhyaya 7 Sutra 40-42)</ref> <blockquote>पथ्यं-पथो अनपेतं यध्यच्चोक्तं मनसःप्रियम॥ (Char.Samh. 25.45)<ref>Charaka Samhita (Sutrasthanam Adhyaya 25 Sutra 45)</ref></blockquote><blockquote>pathyaṁ pathō'napētaṁ yadyaccōktaṁ manasaḥ priyam|</blockquote>Meaning: The dietary articles and activities that do not adversely affect the body systems and are liked by the mind are regarded as ''pathya'' (wholesome).

Although Pathya changes as per the individual's Prakrti (constitution), diseases, region, season, balam (strength) and multiple other factors, there are few food articles that are considered as 'Pathya' in general for any individual healthy or diseased. Same is the case for Apathya category of Ahara. Few pathya and apathya ahara substances are listed below as examples from food groups described in Ayurveda. Acharya Charaka says that the substances included in Pathya category are always beneficial for a person who consumes them while those in Apathya category are harmful than other substances of same category for anyone who consumes them.<ref>Charaka Samhita (Sutrasthanam Adhyaya 25 Sutra 38)</ref>

Although Pathya changes as per the individual's [[Prakrti (प्रकृतिः)|Prakrti (प्रकृतिः ।constitution)]], diseases (रोगः), region (देशः), season (ऋतुः), [[Balam (बलम्)|balam (बलम् । strength]]) and multiple other factors, there are few food articles that are considered as 'Pathya' in general for any individual healthy or diseased. Same is the case for Apathya category of Ahara. Few pathya and apathya ahara substances are listed below as examples from food groups described in Ayurveda. Acharya Charaka says that the substances included in Pathya category are always beneficial for a person who consumes them while those in Apathya category are harmful than other substances of same category for anyone who consumes them.<ref>Charaka Samhita (Sutrasthanam Adhyaya 25 Sutra 38)</ref>

{| class="wikitable"

{| class="wikitable"

|-

|-

|Shooka Dhanya (शूकधान्य)

|Shooka Dhanya (शूकधान्य)

|Lohitashali

|Lohitashali (लोहितशाली)

|Yavaka

|Yavaka (यवकाः)

|-

|-

|Shimbi Dhanya (शमीधान्य)

|Shimbi Dhanya (शमीधान्य)

|Mudga

|Mudga (मुद्ग)

|Masha

|Masha (माषाः)

|-

|-

|Lavana varga

|Lavana varga (लवण वर्गः)

|Saindhava

|Saindhava (सैन्धवम्)

|Ushara

|Ushara (उषरः)

|-

|-

|Phala varga

|Phala varga (फल वर्गः)

|Mrudvika

|Mrudvika (मृद्विका)

|Nikucha

|Nikucha (निकुचः)

|-

|-

|Dugdha varga

|Dugdha varga (दुग्ध वर्गः)

|Gavya dugdha

|Gavya dugdha (गव्य दुग्धम्)

|Avi Dugdha

|Avi Dugdha (अवि दुग्धम्)

|-

|-

|Matsya varga

|Matsya varga (मत्स्य वर्गः)

|Rohit

|Rohit (रोहित मत्स्यः)

|Chilichim

|Chilichim (चिलिचिम)

|}

|}

== Factors that can change the outcomes of favorable and unfavorable food ==

== हिताहित-आहारस्य विपरितकारित्वे हेतवः ॥  Factors that can change the outcomes of favorable and unfavorable food ==

When the food is selected with caution based on the needs and suitability, it should ideally produce favorable effects and well-being. Similarly when any unsuitable food is consumed it should lead to adverse outcomes. However, that is not the case always. Not the the food article but also the some other associated factors are found equally important for the final outcome of the food displayed on body. Ayurveda acharyas have identified these factors discerningly and described their role in deciding the final outcome with examples.<ref>Charaka Samhita ([https://niimh.nic.in/ebooks/ecaraka/?mod=read&h=hitAhitAnA Sutrasthanam Adhyaya 25 Sutra 30-32])</ref> The factors that decide the final outcome of ahara are as follows,

When the food is selected with caution based on the needs and suitability, it should ideally produce favorable effects and well-being. Similarly when any unsuitable food is consumed it should lead to adverse outcomes. However, that is not the case always. Not the the food article but also the some other associated factors are found equally important for the final outcome of the food displayed on body. Ayurveda acharyas have identified these factors discerningly and described their role in deciding the final outcome with examples.<ref>Charaka Samhita ([https://niimh.nic.in/ebooks/ecaraka/?mod=read&h=hitAhitAnA Sutrasthanam Adhyaya 25 Sutra 30-32])</ref> The factors that decide the final outcome of ahara are as follows,

* Matra : Quantity/portion of food

* Matra (मात्रा) : Quantity/portion of food

* Kala : Time (Season/whether) of consumption of a specific food article

* Kala : Time (Season/whether) of consumption of a specific food article

* Kriya : Food processing technique

* Kriya : Food processing technique

* Avastha of Purusha : Age and pattern of [[Doshas (दोषाः)|doshas]], [[Dhatus (धातवः)|dhatus]] specific to every age

* Avastha of Purusha : Age and pattern of [[Doshas (दोषाः)|doshas]], [[Dhatus (धातवः)|dhatus]] specific to every age

== Bhojana kala ==

== भोजनार्थे योग्य कालः॥  Bhojana kala ==

Acharya Vagbhata in Ashtanga hrudayam explains the right time to have food. It is recommended that one should have food when he experiences following signs in body.<ref>Ashtanga Hrudayam (Sutrasthanam Adhyaya 8 Sutram 55)</ref>

Acharya Vagbhata in Ashtanga hrudayam (अष्टाङ्गहृदयम्) explains the right time to have food. It is recommended that one should have food when he experiences following signs in body.<ref>Ashtanga Hrudayam (Sutrasthanam Adhyaya 8 Sutram 55)</ref>

* When bodily wastes like stools and urine have been passed out of body

* When bodily wastes like stools and urine have been passed out of body

* Belching that might occur is clear and there is no regurgitation with it

* Belching that might occur is clear and there is no regurgitation with it

* Body feels light  

* Body feels light  

=== Bhojan kala in daily routine/ dinacharya ===

=== दिनचर्यायाम् भोजनस्य कालः ॥ Bhojan kala in daily routine ===

Dinacharya refers to the ideal daily regime of the person which can maintain his health and wellness. The daily routine explained by Ayurveda scholars includes diet as an integral part of it. The right time of having food is mentioned after having explained all the cleansing process right up to the bath. Thus most importantly food is to be taken only after the wastes generated from previous day's metabolism are removed, body is cleansed and good appetite is observed.  

Dinacharya refers to the ideal daily regime of the person which can maintain his health and wellness. The daily routine explained by Ayurveda scholars includes diet as an integral part of it. The right time of having food is mentioned after having explained all the cleansing process right up to the bath. Thus most importantly food is to be taken only after the wastes generated from previous day's metabolism are removed, body is cleansed and good appetite is observed.  

== Ahara Parinamana Digestion and transformation of food ==

== आहार परिणमनम् वा पाचनम्॥ Digestion and transformation of food ==

Parinamana means digestion and transformation. It is also called as Pachanam. Ahara taken by a person is processed by Agni (Jatharagni) located in koshta (equivalent to gastrointestinal tract or gut). After this process, the processed part is divided into 2 parts. One part is known as sara i.e. essence and the other part is known as kitta i.e. waste. The rasa dhatu formed after the digestion process is called as sara of Ahara. On the other hand, vit (feces) and mutram (Urine) are formed as kitta (wastes) of ahara according to the Ayurveda. Thus Rasa is known as sara while vit and mutra are known as kitta of ahara.<blockquote>विण्मूत्रमाहारमलः सारः प्रागीरितो रसः ॥ (Sush. Samh. 46.528)<ref>Sushruta Samhita (Sutrasthanam Adhyaya 46 Sutra 528)</ref> </blockquote>All this transformation of food occurs in 3 steps. These are the transient phases of food during digestion inside the koshtha (Gut). The entire process in discussed in depth in ayurveda treatises. At the end of 3 phases the digestion is supposed to be complete. In a nutshell, ahara after digestion becomes rasa dhatu which is then circulated all over the body and performs the function of nourishment. The wastes generated in formation of rasa dhatu are feces and urine which are excreted out of the body through proper channels. Agni plays the vital role in this entire process. Any disturbances in agni result in alteration in quality of rasa dhatu and wastes like vit and mutram. Changes in quality of these components lay foundation for development of any illness. Thus parinamana or pachanam of ahara has been given tremendous importance in Ayurveda.

Parinamana (परिणमनम्) means digestion and transformation. It is also called as Pachanam (पाचनम्). Ahara taken by a person is processed by Agni (अग्निः) located in koshta (कोष्ठम् [[Balam (बलम्)|।]] equivalent to gastrointestinal tract or gut). After this process, the processed part is divided into 2 parts. One part is known as sara (सारम्) i.e. essence and the other part is known as kitta (किट्टम्) i.e. waste. The [[Rasa Dhatu (रस धातु)|rasa dhatu]] (रस धातुः) formed after the digestion process is called as sara (सारम्) of Ahara. On the other hand, vit (विट् [[Balam (बलम्)|।]] feces) and mutram (मूत्रम् [[Balam (बलम्)|।]] Urine) are formed as kitta (किट्टम् [[Balam (बलम्)|।]] wastes) of ahara according to the Ayurveda. Thus Rasa is known as sara while vit and mutra are known as kitta of ahara.<blockquote>विण्मूत्रमाहारमलः सारः प्रागीरितो रसः ॥ (Sush. Samh. 46.528)<ref>Sushruta Samhita (Sutrasthanam Adhyaya 46 Sutra 528)</ref> </blockquote><blockquote>viṇmūtramāhāramalaḥ sāraḥ prāgīrito rasaḥ ॥ (Sush. Samh. 46.528)</blockquote>All this transformation of food occurs in 3 steps. These are the transient phases of food during digestion inside the koshtha (कोष्ठम् [[Balam (बलम्)|।]] Gut). The entire process in discussed in depth in ayurveda treatises. At the end of 3 phases the digestion is supposed to be complete. In a nutshell, ahara after digestion becomes rasa dhatu which is then circulated all over the body and performs the function of nourishment. The wastes generated in formation of rasa dhatu are feces and urine which are excreted out of the body through proper channels. Agni plays the vital role in this entire process. Any disturbances in agni result in alteration in quality of rasa dhatu and wastes like vit and mutram. Changes in quality of these components lay foundation for development of any illness. Thus parinamana (परिणमनम्) or pachanam (पाचनम्) of ahara has been given tremendous importance in Ayurveda.

=== Ahara parinaman kala ===

=== आहार परिणमन कालः ॥ Ahara parinaman kala ===

Ahara parinaman kala means the time required for complete digestion and transformation of the food. In Ashtanga Hrudayam , acharya Vagbhata has explained that there are varied opinions of scholars about this time. Few scholars suggest that the food is transformed completely in a ahoratra (24 hours/ 1 daytime+ 1 night-time) while some opine that it takes 6 days to get transformed. There are other scholars of opinion that the food gets transformed completely and reaches upto the last [[Dhatus (धातवः)|dhatu]] in the sequence i.e. [[Shukra Dhatu (शुक्र धातुः)|Shukra]] after a period of a month (28 days).<ref>Ashtanga Hrudayam (Sharirasthanam Adhyaya 3 Sutra 65-66)</ref> Thus Ahara is transformed into Rasa dhatu in a period of a day while it takes a period of almost a week or a month to show its effect on the last Shukra dhatu. This knowledge is applied while deciding a timeline for treatment, diet and planning other treatment modalities.  

Ahara parinaman kala means the time required for complete digestion and transformation of the food. In Ashtanga Hrudayam , acharya Vagbhata has explained that there are varied opinions of scholars about this time. Few scholars suggest that the food is transformed completely in a ahoratra (24 hours/ 1 daytime+ 1 night-time) while some opine that it takes 6 days to get transformed. There are other scholars of opinion that the food gets transformed completely and reaches upto the last [[Dhatus (धातवः)|dhatu]] in the sequence i.e. [[Shukra Dhatu (शुक्र धातुः)|Shukra]] after a period of a month (28 days).<ref>Ashtanga Hrudayam (Sharirasthanam Adhyaya 3 Sutra 65-66)</ref> Thus Ahara is transformed into Rasa dhatu in a period of a day while it takes a period of almost a week or a month to show its effect on the last Shukra dhatu. This knowledge is applied while deciding a timeline for treatment, diet and planning other treatment modalities.  

=== Factors that affect proper digestion of food ===

=== आहारस्य अजीर्णे सामान्यहेतवः ॥ Factors that affect proper digestion of food ===

Ayurveda acharyas have identified few factors that can potentially disturb the process of Ahara parinamanam.<ref>Sushruta Samhita (Sutrasthanam Adhyaya 46 Sutra 500-501)</ref> These factors are mentioned below,

Ayurveda acharyas have identified few factors that can potentially disturb the process of Ahara parinamanam.<ref>Sushruta Samhita (Sutrasthanam Adhyaya 46 Sutra 500-501)</ref> These factors are mentioned below,

* Atyambupanaअत्यम्बुपाना

* Atyambupanaअत्यम्बुपाना

It is opined that, when a person consumes food in this manner, however wholesome suitable and light food it might be but, it does not get digested and transformed properly even of it taken on right time. Therefore it is highly recommended to avoid these factors that impede the ahara parinamana and lay foundation for illness.  

It is opined that, when a person consumes food in this manner, however wholesome suitable and light food it might be but, it does not get digested and transformed properly even of it taken on right time. Therefore it is highly recommended to avoid these factors that impede the ahara parinamana and lay foundation for illness.  

=== Aharaparinamakara bhava ===

=== ॥ Aharaparinamakara bhava ===

Ahara parinamana refers to the digestion of food and its transformation into rasa dhatu which then further provides nutrition to entire body. If the digestion and transformation of food is not proper, the undigested form of food in the rasa dhatu can cause multiple diseases. [[Aharparinamakara Bhavas (आहारपरिणामकराः भावाः)|Aharaparinamkara Bhavas]] are the factors responsible for transformation of food into bio-available nutrients which are capable of building and repairing body tissues. These factors are responsible for proper digestion of food so that most of the nutrients from that food required by body are absorbed and utilized. If function of any one of these factors is disturbed, the food undergoing the process of digestion is not processed well and instead of fulfilling the nutritional requirements of body, the improperly digested food becomes the cause for multiple ailments. Therefore Ayurveda lays high importance on well regulated functioning of all these food transforming factors to achieve health and well-being. <blockquote>आहारपरिणामकरास्त्विमे भावा भवन्ति| तद्यथा- ऊष्मा, वायुः, क्लेदः, स्नेहः, कालः, समयोगश्चेति  ||१४|| (Cha.Sha.6.14)</blockquote>Meaning: Factors responsible for transformation of the food are, Ushma (Heat), Vayu (Air), Kleda (Moisture), Sneha (oiliness or lubrication), Kala (time) and Samayoga (appropriate combination of all these factors for every individual).

Ahara parinamana refers to the digestion of food and its transformation into rasa dhatu which then further provides nutrition to entire body. If the digestion and transformation of food is not proper, the undigested form of food in the rasa dhatu can cause multiple diseases. [[Aharparinamakara Bhavas (आहारपरिणामकराः भावाः)|Aharaparinamkara Bhavas]] are the factors responsible for transformation of food into bio-available nutrients which are capable of building and repairing body tissues. These factors are responsible for proper digestion of food so that most of the nutrients from that food required by body are absorbed and utilized. If function of any one of these factors is disturbed, the food undergoing the process of digestion is not processed well and instead of fulfilling the nutritional requirements of body, the improperly digested food becomes the cause for multiple ailments. Therefore Ayurveda lays high importance on well regulated functioning of all these food transforming factors to achieve health and well-being. <blockquote>आहारपरिणामकरास्त्विमे भावा भवन्ति| तद्यथा- ऊष्मा, वायुः, क्लेदः, स्नेहः, कालः, समयोगश्चेति  ||१४|| (Cha.Sha.6.14)</blockquote>Meaning: Factors responsible for transformation of the food are, Ushma (Heat), Vayu (Air), Kleda (Moisture), Sneha (oiliness or lubrication), Kala (time) and Samayoga (appropriate combination of all these factors for every individual).

Ushma means heat is responsible for digestion, Vayu helps move the food forward in digestive system, kleda helps in loosening the bulk of food, sneha softens the food consumed, kala is required to complete this process and produce the desirable outcome from it, samayoga means appropriate combination of these factors helps to establish equilibrium in the formed Dhatus.

Ushma means heat is responsible for digestion, Vayu helps move the food forward in digestive system, kleda helps in loosening the bulk of food, sneha softens the food consumed, kala is required to complete this process and produce the desirable outcome from it, samayoga means appropriate combination of these factors helps to establish equilibrium in the formed Dhatus.

=== Significance of proper digestion of food to obtain good health, strength and long life ===

=== ॥ Significance of proper digestion of food to obtain good health, strength and long life ===

Ahara is indispensable for survival and maintenance of [[Sharira (शरीरम्)|shariram]] in this loka (world). Thus it is highly regarded. However, Ahara can not be utilized as it is by body building tissues. In order to acquire all the benefits from ahara i.e. longevity, strength, lusture, nourishment, growth, [[Ojas (ओजः)|ojas]], health and well-being, it is necessary that ahara gets completely digested and transformed properly into rasa dhatu. <ref name=":4" /><ref name=":5" /><ref name=":6" /><ref name=":7" /><ref name=":8" /> The completely transformed ahara can become the part of this body provided it is of the similar properties and not contrary to that of body tissues. And when such ahara similar in quality to that of body tissues nourishes the body components, all the desired benefits from ahara can be obtained. <blockquote>परिणमतस्त्वाहारस्य गुणाः शरीरगुणभावमापद्यन्ते यथास्वमविरुद्धाः; विरुद्धाश्च विहन्युर्विहताश्च विरोधिभिः शरीरम्  (cha.Sha.6.16)<ref>Charaka Samhita (Sharirasthanam Adhyaya 6 Sutra 16-17)</ref></blockquote>On the contrary when the transformed ahara possesses qualities that are opposite in nature of that of body tissues which build strength, it can not nourish and replenish [[Dhatus (धातवः)|dhatus]] but lead to disease development. Thus proper pachanam of ahara is highly important in order to stay healthy, fit and strong. This pachanam is controlled by multiple factors. The portion size or quantity of food is one of those. Ayurveda acharyas have also described other factors that should be closely monitored to reap the superior goodness from Ahara in all aspects of life . These factors are called as Ashta Ahara vidhi visheshayatanas. <ref>Charaka Samhita (Vimanasthanam Adhyaya 2 Sutra 4)</ref>

Ahara is indispensable for survival and maintenance of [[Sharira (शरीरम्)|shariram]] in this loka (world). Thus it is highly regarded. However, Ahara can not be utilized as it is by body building tissues. In order to acquire all the benefits from ahara i.e. longevity, strength, lusture, nourishment, growth, [[Ojas (ओजः)|ojas]], health and well-being, it is necessary that ahara gets completely digested and transformed properly into rasa dhatu. <ref name=":4" /><ref name=":5" /><ref name=":6" /><ref name=":7" /><ref name=":8" /> The completely transformed ahara can become the part of this body provided it is of the similar properties and not contrary to that of body tissues. And when such ahara similar in quality to that of body tissues nourishes the body components, all the desired benefits from ahara can be obtained. <blockquote>परिणमतस्त्वाहारस्य गुणाः शरीरगुणभावमापद्यन्ते यथास्वमविरुद्धाः; विरुद्धाश्च विहन्युर्विहताश्च विरोधिभिः शरीरम्  (cha.Sha.6.16)<ref>Charaka Samhita (Sharirasthanam Adhyaya 6 Sutra 16-17)</ref></blockquote>On the contrary when the transformed ahara possesses qualities that are opposite in nature of that of body tissues which build strength, it can not nourish and replenish [[Dhatus (धातवः)|dhatus]] but lead to disease development. Thus proper pachanam of ahara is highly important in order to stay healthy, fit and strong. This pachanam is controlled by multiple factors. The portion size or quantity of food is one of those. Ayurveda acharyas have also described other factors that should be closely monitored to reap the superior goodness from Ahara in all aspects of life . These factors are called as Ashta Ahara vidhi visheshayatanas. <ref>Charaka Samhita (Vimanasthanam Adhyaya 2 Sutra 4)</ref>

== Aharashakti ==

== ॥ Aharashakti ==

Ayurveda believes that, Bala (Strength) and Ayu (longevity) of a person are dependent on one's ahara. Therefore assessing one's food (intake) capacity could be a good criterion to assess one's strength and longevity as well. Thus, assessment of this parameter is one part of clinical examination of a patient which a Ayurveda practitioner performs.<ref>Charaka Samhita (Vimanasthanam Adhyaya 8 Sutra 94)</ref> It is believed that, not just the food intake capacity but also the capacity to digest the consumed food is also equally important to get rough idea of one's strength and longevity.<ref>Charaka Samhita (Vimanasthanam Adhyaya 8 sutra 120)</ref> Ayurveda gives high importance to the digestion and transformation of ingested food and therefore is is considered as the integral part of examination of a patient.  

Ayurveda believes that, Bala (Strength) and Ayu (longevity) of a person are dependent on one's ahara. Therefore assessing one's food (intake) capacity could be a good criterion to assess one's strength and longevity as well. Thus, assessment of this parameter is one part of clinical examination of a patient which a Ayurveda practitioner performs.<ref>Charaka Samhita (Vimanasthanam Adhyaya 8 Sutra 94)</ref> It is believed that, not just the food intake capacity but also the capacity to digest the consumed food is also equally important to get rough idea of one's strength and longevity.<ref>Charaka Samhita (Vimanasthanam Adhyaya 8 sutra 120)</ref> Ayurveda gives high importance to the digestion and transformation of ingested food and therefore is is considered as the integral part of examination of a patient.  

== Ahara matra ==

== ॥ Ahara matra ==

The portion size or quantity of ahara taken at a time is called as Ahara matra. The right quantity of ahara is believed to be crucial for smooth digestion and formation of good quality of rasa dhatu. There are certain factors that can help to decide the right quantity for given. The guna or innate property of food article, constitution of the individual, agni of the person, proportion of the solids-liquids are some of the important factors. How one can decide if he has consumed food in right amount can be decided by guidelines given by Ayurveda treatises. Some of them are mentioned below.

The portion size or quantity of ahara taken at a time is called as Ahara matra. The right quantity of ahara is believed to be crucial for smooth digestion and formation of good quality of rasa dhatu. There are certain factors that can help to decide the right quantity for given. The guna or innate property of food article, constitution of the individual, agni of the person, proportion of the solids-liquids are some of the important factors. How one can decide if he has consumed food in right amount can be decided by guidelines given by Ayurveda treatises. Some of them are mentioned below.

=== Based on agni ===

=== ॥ Based on agni ===

The quantity of the food to be taken should be decided based on the strength of the agni of the individual. This is the ideal approach. This simply means one should consume as much food as one can properly digest and does not suffer from any digestion related issues thereafter.  

The quantity of the food to be taken should be decided based on the strength of the agni of the individual. This is the ideal approach. This simply means one should consume as much food as one can properly digest and does not suffer from any digestion related issues thereafter.  

मात्राशी स्यात्| आहारमात्रा पुनरग्निबलापेक्षिणी| (Char. Samh. 5.3) <ref>Charaka Samhita (Sutrasthanam Adhyaya 5 sutra 3)</ref>

मात्राशी स्यात्| आहारमात्रा पुनरग्निबलापेक्षिणी| (Char. Samh. 5.3) <ref>Charaka Samhita (Sutrasthanam Adhyaya 5 sutra 3)</ref>

=== Based on property of food article ===

=== ॥ Based on property of food article ===

The food articles that are guru (heavy for digestion or take long time to get digested) should be taken half their satiety level experienced by the consumer while foods that are laghu (light on digestion) can be taken upto the satisfaction. <blockquote>गुरूणामर्धसौहित्यं लघूनां तृप्तिरिष्यते | द्रवोत्तरो द्रवश्चापि न मात्रागुरुरिष्यते  (Sush. Samh. 46.495) <ref>Sushruta Samhita (Sutrasthanam Adhyaya 46 Sutram 495)</ref></blockquote>

The food articles that are guru (heavy for digestion or take long time to get digested) should be taken half their satiety level experienced by the consumer while foods that are laghu (light on digestion) can be taken upto the satisfaction. <blockquote>गुरूणामर्धसौहित्यं लघूनां तृप्तिरिष्यते | द्रवोत्तरो द्रवश्चापि न मात्रागुरुरिष्यते  (Sush. Samh. 46.495) <ref>Sushruta Samhita (Sutrasthanam Adhyaya 46 Sutram 495)</ref></blockquote>

=== Based on volume or quantity ===

=== ॥ Based on volume or quantity ===

Ayurveda acharyas give guidelines for deciding right quantity or portion of food that is being consumed. This has been described on the basis of physical form of food and the space  available within imaginary partitions inside the stomach. If we consider that the stomach is divided into 3 parts then, for solid food and liquids one compartment each is to be utilized while a sufficient space i.e. one third space is to be kept vacant for movement of doshas which participate in the process of digestion.<ref>Charaka Samhita (Vimanasthanam Adhyaya 2 Sutram 3)</ref> Moral of the entire consideration is that one should not over-stuff the stomach with food. solids and liquids both should be taken in balanced proportion and at the same time some part of your stomach should be kept empty to facilitate easy digestion.   

Ayurveda acharyas give guidelines for deciding right quantity or portion of food that is being consumed. This has been described on the basis of physical form of food and the space  available within imaginary partitions inside the stomach. If we consider that the stomach is divided into 3 parts then, for solid food and liquids one compartment each is to be utilized while a sufficient space i.e. one third space is to be kept vacant for movement of doshas which participate in the process of digestion.<ref>Charaka Samhita (Vimanasthanam Adhyaya 2 Sutram 3)</ref> Moral of the entire consideration is that one should not over-stuff the stomach with food. solids and liquids both should be taken in balanced proportion and at the same time some part of your stomach should be kept empty to facilitate easy digestion.   

=== Prakrti and ahara matra ===

=== ॥ Prakrti and ahara matra ===

Different doshas have different impact on the status of the agni. This decides the appetite of the person and how much one can eat. Thus while describing prakrti, Ayurveda treatises mention about the appetite pattern of individuals having specific dosha's dominance due to [[Prakrti in Ayurveda (प्रकृतिः)|prakrti]]. The relation of dosha prakruti and appetite is given below.

Different doshas have different impact on the status of the agni. This decides the appetite of the person and how much one can eat. Thus while describing prakrti, Ayurveda treatises mention about the appetite pattern of individuals having specific dosha's dominance due to [[Prakrti in Ayurveda (प्रकृतिः)|prakrti]]. The relation of dosha prakruti and appetite is given below.

* Kapha- The people with kapha [[Prakrti in Ayurveda (प्रकृतिः)|prakrti]] eat alpa (less). <ref>Ashtanga Hrudayam (Sharirasthanam Adhyaya 3 Sutra 101)</ref>  

* Kapha- The people with kapha [[Prakrti in Ayurveda (प्रकृतिः)|prakrti]] eat alpa (less). <ref>Ashtanga Hrudayam (Sharirasthanam Adhyaya 3 Sutra 101)</ref>  

* Vata- Those with vata dominant constitution tend to eat less and in small quantities.<ref name=":10" />  

* Vata- Those with vata dominant constitution tend to eat less and in small quantities.<ref name=":10" />  

=== How do I understand I have eaten in right quantity? ===

=== ॥ How do I understand I have eaten in right quantity? ===

Ayurveda acharyas have given some simple clues to understand whether the person has eaten in right quantity. Since every individuals capacity to eat is different and it varies based on multiple factors, the hints to understand right quantity for everyone are based on symptoms the person experiences and not in weight or any measures. According to Acharya Charaka, the person has eaten the food in right quantity when it,

Ayurveda acharyas have given some simple clues to understand whether the person has eaten in right quantity. Since every individuals capacity to eat is different and it varies based on multiple factors, the hints to understand right quantity for everyone are based on symptoms the person experiences and not in weight or any measures. According to Acharya Charaka, the person has eaten the food in right quantity when it,

* Does not cause undue pressure on stomach

* Does not cause undue pressure on stomach

Such a quantity of food helps in enhancing strength and complexion, gets absorbed better and nourishes the body.<ref>Charaka Samhita (Vimanasthanam Adhyaya 2 Sutram 6)</ref>

Such a quantity of food helps in enhancing strength and complexion, gets absorbed better and nourishes the body.<ref>Charaka Samhita (Vimanasthanam Adhyaya 2 Sutram 6)</ref>

== Ahara anupana ==

== ॥ Ahara anupana ==

Anupana is the exclusive concept from pharmacology and dietetics in Ayurveda. The term anupana refers to adjuvant or vehicle or carrier or a drug/food. It is usually a liquid which is given just after or along with some drug/food. Ahara anupana thus refers to the adjuvant of a food article which is deliberately introduced in order to get maximum benefits from that food and reduce its unwanted effects on one's health.  

Anupana is the exclusive concept from pharmacology and dietetics in Ayurveda. The term anupana refers to adjuvant or vehicle or carrier or a drug/food. It is usually a liquid which is given just after or along with some drug/food. Ahara anupana thus refers to the adjuvant of a food article which is deliberately introduced in order to get maximum benefits from that food and reduce its unwanted effects on one's health.  

Few examples of aharanupana are given in the classical literature. Selection of these anupanas are based on the properties of that food, the health condition or desired health effect for that person etc. For vata dominant conditions and food, anupana that is snigdha (unctuous) and ushna (hot) in properties is chosen. Various types of fermented preparations made from herbs can prove to be good choice of anupana. However this is to be started under the guidance a qualified [[Vaidya (वैद्यः)|Vaidya]] in order to avoid untoward side effects.  

Few examples of aharanupana are given in the classical literature. Selection of these anupanas are based on the properties of that food, the health condition or desired health effect for that person etc. For vata dominant conditions and food, anupana that is snigdha (unctuous) and ushna (hot) in properties is chosen. Various types of fermented preparations made from herbs can prove to be good choice of anupana. However this is to be started under the guidance a qualified [[Vaidya (वैद्यः)|Vaidya]] in order to avoid untoward side effects.  

== Ashta Ahara vidhi vishesha ayatanani ==

== ॥ Ashta Ahara vidhi vishesha ayatanani ==

Ahara is the chief source of nourishment for sustenance of life. It provides the strength , energy, and nutrition necessary for smooth functioning of entire body-mind system. However, all these benefits from ahara can be obtained when it is consumed in a specific manner. According to Ayurveda, How we eat is equally important as What we eat. The method of eating has significant impact on the final outcome of consuming a specific food. Therefore, Ayurveda also gives significant importance to the methods of eating which can be considered as the basic dietetic rules.  

Ahara is the chief source of nourishment for sustenance of life. It provides the strength , energy, and nutrition necessary for smooth functioning of entire body-mind system. However, all these benefits from ahara can be obtained when it is consumed in a specific manner. According to Ayurveda, How we eat is equally important as What we eat. The method of eating has significant impact on the final outcome of consuming a specific food. Therefore, Ayurveda also gives significant importance to the methods of eating which can be considered as the basic dietetic rules.  

This includes points like the quantity to be consumed, accompaniments to be chosen while taking that food, time to eat that food etc. This provides guideline for healthy eating practices. It is believed that, food consumed after considering these factors and implementing these rules provides all benefits and does not become the cause for ailments. On the other hand, food can be the cause for multiples diseases when it is consumed without considering these factors.  

This includes points like the quantity to be consumed, accompaniments to be chosen while taking that food, time to eat that food etc. This provides guideline for healthy eating practices. It is believed that, food consumed after considering these factors and implementing these rules provides all benefits and does not become the cause for ailments. On the other hand, food can be the cause for multiples diseases when it is consumed without considering these factors.  

== Common mistakes done while taking ahara and their effects on Body ==

== ॥ Common mistakes done while taking ahara and their effects on Body ==

Ahara is believed to be the best among those things which are essential for maintenance of livelihood. Since it is such an extremely important lifestyle factors, there are some rules related to its consumption and some basic guidelines.<ref name=":2" /> Some of those are listed below,  

Ahara is believed to be the best among those things which are essential for maintenance of livelihood. Since it is such an extremely important lifestyle factors, there are some rules related to its consumption and some basic guidelines.<ref name=":2" /> Some of those are listed below,  

# Eating in excess quantity of Ahara is the chief cause of Ama generation (Foundational stone for disease development)  

# Eating in excess quantity of Ahara is the chief cause of Ama generation (Foundational stone for disease development)  

# Eating Viruddha ahara (incompatible food) is the primary cause of developing nindita rogas e.g. Obesity, gigantism, dwarfism, pigmentation disorders etc  

# Eating Viruddha ahara (incompatible food) is the primary cause of developing nindita rogas e.g. Obesity, gigantism, dwarfism, pigmentation disorders etc  

== Aharavidhi How to eat ==

== ॥ Aharavidhi How to eat ==

Aharavidhi in Ayurveda refers to the code of eating food. It includes guidelines on eating food for getting best results from food that is consumed. These guidelines are advantageous for healthy as well as sick individuals. These should be followed even if the best suitable food is to be consumed which is supposed to give favorable outcomes.<ref>Charaka Samhita (Vimanasthanam Adhyaya 1 Sutram 24)</ref> The basic guidelines are given below,

Aharavidhi in Ayurveda refers to the code of eating food. It includes guidelines on eating food for getting best results from food that is consumed. These guidelines are advantageous for healthy as well as sick individuals. These should be followed even if the best suitable food is to be consumed which is supposed to give favorable outcomes.<ref>Charaka Samhita (Vimanasthanam Adhyaya 1 Sutram 24)</ref> The basic guidelines are given below,

* Eat when fresh and hot

* Eat when fresh and hot

* Concentrate on food while eating and pay due regard to oneself  

* Concentrate on food while eating and pay due regard to oneself  

== Metal for vessel to store specific aharadravyas ==

== ॥ Metal for vessel to store specific aharadravyas ==

Ayurveda gives keen attention to not just the food and methods to consume it but also to the method of serving it and storing it. It is believed that all these factors contribute in the final effect of the food that is being consumed. It is known that, material of the container in which the food is served and stored affects the quality of the food. In Sushruta Samhita, one can find the guidelines on the selection of vessel for storage of a specific type of a food recipe. For example ghee (clarified butter of cow milk) is advised to be stored in a vessel made up of black iron while rice gruel is to be stored in a vessel of silver. It is said that when these food articles are stored and served in such specific metal's vessel they give add-on health benefits. <ref name=":3">Sushruta Samhita (Sutrasthanam Adhyaya 46 Sutras 449-457)</ref>

Ayurveda gives keen attention to not just the food and methods to consume it but also to the method of serving it and storing it. It is believed that all these factors contribute in the final effect of the food that is being consumed. It is known that, material of the container in which the food is served and stored affects the quality of the food. In Sushruta Samhita, one can find the guidelines on the selection of vessel for storage of a specific type of a food recipe. For example ghee (clarified butter of cow milk) is advised to be stored in a vessel made up of black iron while rice gruel is to be stored in a vessel of silver. It is said that when these food articles are stored and served in such specific metal's vessel they give add-on health benefits. <ref name=":3">Sushruta Samhita (Sutrasthanam Adhyaya 46 Sutras 449-457)</ref>

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== Arrangement of food stuffs in a plate ==

== ॥ Arrangement of food stuffs in a plate ==

In most of the cultures across Bharata, traditionally the food is served in a plate in a specific manner. There exists a sequence and specific place in in a plate for a specific food article. The roots of this type of serving food are found to be in the classical treatises on Ayurveda. In Sushruta Samhita, the arrangement of food articles in a plate has been clearly mentioned.<ref name=":3" /> This description on food arrangement also throws light on the variety of food articles on ancient Bharatiya's plate, traditional balanced diet and probabaly a secret to good health from ancient wisdom. According to Ayurveda the food should be arranged and served in the following manner.

In most of the cultures across Bharata, traditionally the food is served in a plate in a specific manner. There exists a sequence and specific place in in a plate for a specific food article. The roots of this type of serving food are found to be in the classical treatises on Ayurveda. In Sushruta Samhita, the arrangement of food articles in a plate has been clearly mentioned.<ref name=":3" /> This description on food arrangement also throws light on the variety of food articles on ancient Bharatiya's plate, traditional balanced diet and probabaly a secret to good health from ancient wisdom. According to Ayurveda the food should be arranged and served in the following manner.

In this way the food articles should be arranged and served on plate.  

In this way the food articles should be arranged and served on plate.  

== Panchakarmas after ahara ==

== ॥ Panchakarmas after ahara ==

[[Panchakarmas (पञ्चकर्माणि)|Panchakarmas]] are the shodhana karmas (cleansing therapies) described in Ayurveda. They are used in specific dosha dominant illnesses where the basic dosha pacifying medicines wont prove effective enough to manage the illness. Also these procedures are implemented under medical supervision in specific health conditions in eligible individuals at appropriate time. There are stringent rules regarding their implementation. In almost all the panchakarmas and associates procedures, there are specific rules regarding ahara. Usually the chief panchakarmas are not done after the intake of food. Also there exists a specific diet plan which should be followed before and after panchakarmas. However, there exists one type of minor procedure under upakarmas (minor cleansing therapies) which is advised to be carried out after having food and it is known as Dhumapana. Dhumapana involves inhaling and exhaling the medicated smoke for cleansing excess kapha and vata accumulated in upper body. One of the type of it is Madhyama (moderate) Dhumapana. It is advised that one can take this kind of dhumapana after having food.<ref>Ashtanga Hrudayam (Sutrasthanam Adhyaya 21 Sutra 6)</ref> There are other suitable times for dhumpana mentioned also.  

[[Panchakarmas (पञ्चकर्माणि)|Panchakarmas]] are the shodhana karmas (cleansing therapies) described in Ayurveda. They are used in specific dosha dominant illnesses where the basic dosha pacifying medicines wont prove effective enough to manage the illness. Also these procedures are implemented under medical supervision in specific health conditions in eligible individuals at appropriate time. There are stringent rules regarding their implementation. In almost all the panchakarmas and associates procedures, there are specific rules regarding ahara. Usually the chief panchakarmas are not done after the intake of food. Also there exists a specific diet plan which should be followed before and after panchakarmas. However, there exists one type of minor procedure under upakarmas (minor cleansing therapies) which is advised to be carried out after having food and it is known as Dhumapana. Dhumapana involves inhaling and exhaling the medicated smoke for cleansing excess kapha and vata accumulated in upper body. One of the type of it is Madhyama (moderate) Dhumapana. It is advised that one can take this kind of dhumapana after having food.<ref>Ashtanga Hrudayam (Sutrasthanam Adhyaya 21 Sutra 6)</ref> There are other suitable times for dhumpana mentioned also.  

== Ahara as medicine ==

== ॥ Ahara as medicine ==

Various diseases develop due to intake of inappropriate and unwholesome ahara (food). Therefore it is counted as one of the causative factors for diseases. But at the same time, appropriate changes in such food articles and their consumption manners can also cure these diseases. Therefore, Ahara is believed to be the equally consequential medicine in Ayurveda. Administration of right diet plan in a patient with any disease gives fast relief and many a time offers permanent cure. Thus Ayurveda [[Vaidya (वैद्यः)|Vaidya]] always recommends do's and dont's in Ahara while giving treatment for any disease. These are known as Pathyas & Apathyas.  

Various diseases develop due to intake of inappropriate and unwholesome ahara (food). Therefore it is counted as one of the causative factors for diseases. But at the same time, appropriate changes in such food articles and their consumption manners can also cure these diseases. Therefore, Ahara is believed to be the equally consequential medicine in Ayurveda. Administration of right diet plan in a patient with any disease gives fast relief and many a time offers permanent cure. Thus Ayurveda [[Vaidya (वैद्यः)|Vaidya]] always recommends do's and dont's in Ahara while giving treatment for any disease. These are known as Pathyas & Apathyas.  

=== Medicine category ===

=== ॥ Medicine category ===

[[Chikitsa (चिकित्सा)|Chikitsa]] i.e. treatment is said to be of 3 types in Ayurveda literature. Daivavyapashraya, Yuktivyapashraya and Satvavajaya. Among these 3 types, use of wholesome food articles and administration of diet plan is counted under the Yuktivyapashraya type of a [[Chikitsa (चिकित्सा)|chikitsa]]. <blockquote>युक्तिव्यपाश्रयं- पुनराहारौषधद्रव्याणां योजना.. (Char. Samh. 11.54)<ref>Charaka Samhita (Sutrasthanam Adhyaya 11 Sutra 54)</ref></blockquote>

[[Chikitsa (चिकित्सा)|Chikitsa]] i.e. treatment is said to be of 3 types in Ayurveda literature. Daivavyapashraya, Yuktivyapashraya and Satvavajaya. Among these 3 types, use of wholesome food articles and administration of diet plan is counted under the Yuktivyapashraya type of a [[Chikitsa (चिकित्सा)|chikitsa]]. <blockquote>युक्तिव्यपाश्रयं- पुनराहारौषधद्रव्याणां योजना.. (Char. Samh. 11.54)<ref>Charaka Samhita (Sutrasthanam Adhyaya 11 Sutra 54)</ref></blockquote>

=== The only medicine in certain conditions ===

=== ॥ The only medicine in certain conditions ===

Ahara is the only medicine to regain strength during recovery from diseases. Many acute severe or chronic diseases affect the person in such a way that the person recovering from them becomes weak, looses strength and remains incompetent to perform routine activities. In many instances the strength of the patient is lost due to the strong medicines used for treatment of the disease which in turn make the person weak. In such conditions Ayurveda scholars have identified and emphasized the role of ahara as medicine. In spite of using any medicine to boost strength, it is advised to use different types of food recipes that will boost energy and strength. In such cases, ghee, meat soup, milk, soups/broths etc. <blockquote>भेषजक्षपिते पथ्यमाहारैरेव बृंहणम्|....</blockquote><blockquote>..तथा स लभते शर्म युज्यते चायुषा चिरम्||२३|| Cha.Su. 16.22-23</blockquote>Going further the benefit of administering such diet in diseases individuals, Ayurveda acharyas have mentioned that, it helps to balance the the body-mind-energy complex and increase the longevity.   

Ahara is the only medicine to regain strength during recovery from diseases. Many acute severe or chronic diseases affect the person in such a way that the person recovering from them becomes weak, looses strength and remains incompetent to perform routine activities. In many instances the strength of the patient is lost due to the strong medicines used for treatment of the disease which in turn make the person weak. In such conditions Ayurveda scholars have identified and emphasized the role of ahara as medicine. In spite of using any medicine to boost strength, it is advised to use different types of food recipes that will boost energy and strength. In such cases, ghee, meat soup, milk, soups/broths etc. <blockquote>भेषजक्षपिते पथ्यमाहारैरेव बृंहणम्|....</blockquote><blockquote>..तथा स लभते शर्म युज्यते चायुषा चिरम्||२३|| Cha.Su. 16.22-23</blockquote>Going further the benefit of administering such diet in diseases individuals, Ayurveda acharyas have mentioned that, it helps to balance the the body-mind-energy complex and increase the longevity.   

=== Role of ahara in management of diseases ===

=== ॥ Role of ahara in management of diseases ===

Any medicine used to treat a [[Roga (रोगः)|roga]] (disease) in Ayurveda, is believed to act chiefly on doshas and dhatus. It helps to re-establish the equilibrium of these components responsible for laying the foundation of disease. Samanya vishesha siddhanta is commonly used to select the dravyas (medicinal substances) to treat that disease. Therefore when ahara is to be used to manage a certain ailment or in addition to medicines, food articles, recipes and combinations are selected which will help to reduce the aggravated doshas, increase the depleted dhatus etc. Since Ahara and shariram as well as its component like doshas and dhatus are also panchabhautika in nature, 5 elements are the basis of this type of activity of ahara. 5 mahabhutas in ahara help to increase or reduce the disturbed 5 mahabhutas in shariram. <blockquote>अनया चोक्त्या आहारः शरीरगतानां भावानां समानगुणानां गुणद्वारेण वर्द्धनहेतुः,विपरीत गुणानां च क्षयहेतुः इति प्रतिपादयति ----</blockquote><blockquote>यथास्वं ते च पुष्णन्ति पक्वा भूतगुणान् पृथक्| पार्थिवाः पार्थिवानेव शेषाः शेषांश्च देहगान्  (Asht. Hrud. 3.60)<ref>Ashtanga Hrudayam (Sharirasthanam Adhyaya 3 Sutra 60)</ref></blockquote>

Any medicine used to treat a [[Roga (रोगः)|roga]] (disease) in Ayurveda, is believed to act chiefly on doshas and dhatus. It helps to re-establish the equilibrium of these components responsible for laying the foundation of disease. Samanya vishesha siddhanta is commonly used to select the dravyas (medicinal substances) to treat that disease. Therefore when ahara is to be used to manage a certain ailment or in addition to medicines, food articles, recipes and combinations are selected which will help to reduce the aggravated doshas, increase the depleted dhatus etc. Since Ahara and shariram as well as its component like doshas and dhatus are also panchabhautika in nature, 5 elements are the basis of this type of activity of ahara. 5 mahabhutas in ahara help to increase or reduce the disturbed 5 mahabhutas in shariram. <blockquote>अनया चोक्त्या आहारः शरीरगतानां भावानां समानगुणानां गुणद्वारेण वर्द्धनहेतुः,विपरीत गुणानां च क्षयहेतुः इति प्रतिपादयति ----</blockquote><blockquote>यथास्वं ते च पुष्णन्ति पक्वा भूतगुणान् पृथक्| पार्थिवाः पार्थिवानेव शेषाः शेषांश्च देहगान्  (Asht. Hrud. 3.60)<ref>Ashtanga Hrudayam (Sharirasthanam Adhyaya 3 Sutra 60)</ref></blockquote>

== Specific recipes in specific diseases ==

== ॥ Specific recipes in specific diseases ==

The subject of food can not end without recipes. Ayurveda acharya in their treatises have not missed this extremely important aspect of administering food. At many instances they have described recipes of medicinal food articles which would be beneficial for intake in special health conditions. Various recipes have been designed in such a way that not just the food ingredient in it but also its processing method will be adding quality to that recipe which will be desired in that specific health conditions. There are certain classical treatises like Kshemakutuhalam that are entirely dedicated for describing ancient traditional and healthy recipes which have basis of Ayurveda and were commonly followed in Bharata in ancient times. One can find the mention of Sanyawa (Haluwa), Ghewara (a type of jalebi) and many such interesting preparations in Ayurveda treatises in the context of management of diseases. For example, in the management of certain Shirorogas (diseases of head & neck), use of Sanyawa, Madhumastaka, Ghrutapoora (ghewara) etc has been advocated. <ref>Sushruta Samhita (Uttaratantram Adhyaya 26 Sutras 37-38)</ref> Similarly in certain rogas like Jwara, Pandu use of soups of Mudga (Green gram), Masura, Chanaka, Makushthaka has been recommended in aharakala (right time of having food). <ref>Sushruta Samhita (Uttaratantram Adhyaya 39 Sutra 150-151)</ref>  

The subject of food can not end without recipes. Ayurveda acharya in their treatises have not missed this extremely important aspect of administering food. At many instances they have described recipes of medicinal food articles which would be beneficial for intake in special health conditions. Various recipes have been designed in such a way that not just the food ingredient in it but also its processing method will be adding quality to that recipe which will be desired in that specific health conditions. There are certain classical treatises like Kshemakutuhalam that are entirely dedicated for describing ancient traditional and healthy recipes which have basis of Ayurveda and were commonly followed in Bharata in ancient times. One can find the mention of Sanyawa (Haluwa), Ghewara (a type of jalebi) and many such interesting preparations in Ayurveda treatises in the context of management of diseases. For example, in the management of certain Shirorogas (diseases of head & neck), use of Sanyawa, Madhumastaka, Ghrutapoora (ghewara) etc has been advocated. <ref>Sushruta Samhita (Uttaratantram Adhyaya 26 Sutras 37-38)</ref> Similarly in certain rogas like Jwara, Pandu use of soups of Mudga (Green gram), Masura, Chanaka, Makushthaka has been recommended in aharakala (right time of having food). <ref>Sushruta Samhita (Uttaratantram Adhyaya 39 Sutra 150-151)</ref>