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Each of the 6 factors responsible for food transformation play specific role in the process of digestion and transformation. Acharya Charaka has described role of each factor as below,<blockquote>तत्र तु खल्वेषामूष्मादीनामाहारपरिणामकराणां भावानामिमे कर्मविशेषा भवन्ति| तद्यथा- ऊष्मा पचति, वायुरपकर्षति, क्लेदः शैथिल्यमापादयति, स्नेहो मार्दवं जनयति, कालः पर्याप्तिमभिनिर्वर्तयति, समयोगस्त्वेषां परिणामधातुसाम्यकरः सम्पद्यते ॥ (Char Samh. 6.15)</blockquote><blockquote>tatra tu khalveṣāmūṣmādīnāmāhārapariṇāmakarāṇāṁ bhāvānāmime karmaviśeṣā bhavanti| tadyathā- ūṣmā pacati, vāyurapakarṣati, kledaḥ śaithilyamāpādayati, sneho mārdavaṁ janayati, kālaḥ paryāptimabhinirvartayati, samayogastveṣāṁ pariṇāmadhātusāmyakaraḥ sampadyate ॥ (Char Samh. 6.15)</blockquote>Meaning: Specific role of each of the Ahara parinamakara bhavas is described here. 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.

Each of the 6 factors responsible for food transformation play specific role in the process of digestion and transformation. Acharya Charaka has described role of each factor as below,<blockquote>तत्र तु खल्वेषामूष्मादीनामाहारपरिणामकराणां भावानामिमे कर्मविशेषा भवन्ति| तद्यथा- ऊष्मा पचति, वायुरपकर्षति, क्लेदः शैथिल्यमापादयति, स्नेहो मार्दवं जनयति, कालः पर्याप्तिमभिनिर्वर्तयति, समयोगस्त्वेषां परिणामधातुसाम्यकरः सम्पद्यते ॥ (Char Samh. 6.15)</blockquote><blockquote>tatra tu khalveṣāmūṣmādīnāmāhārapariṇāmakarāṇāṁ bhāvānāmime karmaviśeṣā bhavanti| tadyathā- ūṣmā pacati, vāyurapakarṣati, kledaḥ śaithilyamāpādayati, sneho mārdavaṁ janayati, kālaḥ paryāptimabhinirvartayati, samayogastveṣāṁ pariṇāmadhātusāmyakaraḥ sampadyate ॥ (Char Samh. 6.15)</blockquote>Meaning: Specific role of each of the Ahara parinamakara bhavas is described here. 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.

The four types of food is responsible for the formation and maintenance of our body. And also, food is the reason behind the origin of diseases in the body. [7] So, we must take care that the food gets properly digested and nourishes our body and does not cause diseases. For this to achieve, Ayurveda mentions some rules to be followed, dietary habits to be adopted and some factors to be taken care of; in the form of Ashta Aharvidhi Visheshaayatana, Ahara Vidhividhana and Ahara Parinamakar Bhava

The way in which Ahara Parinamakar Bhava can help us transform the ingested food into healthy Dhatus and attain a healthy bodyis discussed in detail below.

how Ahara Parinamakar Bhava can help us transform the ingested food into healthy Dhatus and attain a healthy body. We will discuss them one by one.  

Ushma means heat. This heat is generated from the digestive fire known as [[Agni (अग्निः)|Agni]] in Ayurveda. Ayurveda acharyas describe 13 types of agni which are responsible for various types of transformations happening in various systems of body. However Jatharagni i.e. the agni residing in the digestive tract along with Bhutagnis (of Panchamahabhootas) is responsible for digestion of food. Thus here, in the reference of digestion and transformation of food, Acharya Charaka refers to the heat of Jatharagni also represented by a type of pitta [[Doshas (दोषाः)|dosha]] known as Pachaka pittam. The seat of this pachaka pittam is stated as Amashaya (stomach). In the outer world we see that, the raw food items are cooked either on the flame of cooking gas or under high temperature generated by microwaves or induction coil. Thus it is clear that the common element between all cooking methods is heat. Thus by following [[Loka purusha samya siddhanta (लोक पुरुषः साम्य सिद्धांतः)|Loka Purusha samya siddhanta]], Acharya Charaka has identified the heat as one of the food transforming factors.

1.) Ushma – ‘Ushma pachati’. Ushma means heat. Here we can take it as Ushna bhojan and Agni. The Jatharagni or Pachak Pitta which resides in Aamashaya acts upon the ingested food and starts the process of digestion. In modern view also we talk about digestive enzymes which work more efficiently at a specified temperature. So one must not eat cold food or drink cold water which may cause Mandagni and improper working of enzymes by lowering down the temperature.  

‘Vayu apkarshati’. Commentator Acharya Chakrapani has explained it as to bring the distant situated food more in contact with Agni. Praanvayu helps drive the food down to the stomach. [13] Samaan Vayu amplifies the Jatharagni which furthers boosts the process of digestion. As Gati is a karma of Vayu, food propulsion and peristaltic movements of intestines can be attributed to Vayu.  

2.) Vayu- ‘Vayu apkarshati’. Commentator Acharya Chakrapani has explained it as to bring the distant situated food more in contact with Agni. Praanvayu helps drive the food down to the stomach. [13] Samaan Vayu amplifies the Jatharagni which furthers boosts the process of digestion. As Gati is a karma of Vayu, food propulsion and peristaltic movements of intestines can be attributed to Vayu.  

‘Kledah shaithilyamaapadayati’. Kledak kapha which is present in Aamashaya disintegrates food into smaller particles. After loosening, food comes more in contact with Agni and becomes easily digestible. Kleda is generated because of watery content. So one must not take too much or too low quantity of water.  

3.) Kleda-‘Kledah shaithilyamaapadayati’. Kledak kapha which is present in Aamashaya disintegrates food into smaller particles. After loosening, food comes more in contact with Agni and becomes easily digestible. Kleda is generated because of watery content. So one must not take too much or too low quantity of water.  

‘Sneho mardawam janayati’. Snehansh in Aamashaya softens the food.  

4.) Sneha- ‘Sneho mardawam janayati’. Snehansh in Aamashaya softens the food.  

‘Kalah paryaptimabhinirvartayati’. Kala means time. For these factors to work it requires adequate time. Considering the above stated Ahara Vidhividhana, it is important to have food only if the previous meal is well digested (Jeerne). Atidruta (too fast eating) can cause improper chewing. Ativilambit (too slow eating) may cause mixing of engulfed food with the partially digested food and hamper the digestion. Kala is also important for proper mixing of saliva with food and for enzymes to work upon it.  

 

‘Samyogastweshaam parinaamdhatu saamyakarah’. Samyog means appropriate administration of all the rules and guidelines we have discussed above under Ashta Aharavidhi Visheshaayatan, Ahara Vidhividhan and Ahara Parinamakar Bhava. All the remaining factors other than the five discussed (Ushma, Vayu, Kleda, Sneha, Kala) can be studied under the heading Samyog. Matravat ahara is necessary as Agni can digest adequate amount of food. If taken in more quantity it can cause Mandagni. And if taken in less quantity it can result in Dosha vitiation. Likewise, we must not talk or laugh during eating or drinking. We may aspirate the food particles or fluids, it may also cause coughing or choking. Tanmana bhunjeet means we should concentrate on food only while eating. Engaging in other activities during eating like TV and social media deranges the process of digestion as one might take a lot of time to finish his meal, he might eat too fast or he might eat inappropriate quantity of food (Atidruta/ Ativilambit/ Amatravat). Also, one must give a thought to the Prakriti of oneself and also of the food items he consumes. He must eat what is suitable to him according to his Prakriti and Desh. So, in short Samyog is all about maintaining an equilibrium state among all these factors and following all the rules and guidelines whenever we eat or drink something.

6.) Samyog- ‘Samyogastweshaam parinaamdhatu saamyakarah’. Samyog means appropriate administration of all the rules and guidelines we have discussed above under Ashta Aharavidhi Visheshaayatan, Ahara Vidhividhan and Ahara Parinamakar Bhava. All the remaining factors other than the five discussed (Ushma, Vayu, Kleda, Sneha, Kala) can be studied under the heading Samyog. Matravat ahara is necessary as Agni can digest adequate amount of food. If taken in more quantity it can cause Mandagni. And if taken in less quantity it can result in Dosha vitiation. Likewise, we must not talk or laugh during eating or drinking. We may aspirate the food particles or fluids, it may also cause coughing or choking. Tanmana bhunjeet means we should concentrate on food only while eating. Engaging in other activities during eating like TV and social media deranges the process of digestion as one might take a lot of time to finish his meal, he might eat too fast or he might eat inappropriate quantity of food (Atidruta/ Ativilambit/ Amatravat). Also, one must give a thought to the Prakriti of oneself and also of the food items he consumes. He must eat what is suitable to him according to his Prakriti and Desh. So, in short Samyog is all about maintaining an equilibrium state among all these factors and following all the rules and guidelines whenever we eat or drink something.

== Significance of food transformation ==

== Significance of food transformation ==

pariṇamatastvāhārasya guṇāḥ śarīraguṇabhāvamāpadyante yathāsvamaviruddhāḥ; viruddhāśca vihanyurvihatāśca virodhibhiḥ śarīram ॥ (Char Samh. 6.16)

pariṇamatastvāhārasya guṇāḥ śarīraguṇabhāvamāpadyante yathāsvamaviruddhāḥ; viruddhāśca vihanyurvihatāśca virodhibhiḥ śarīram ॥ (Char Samh. 6.16)

== References ==

== References ==

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