AyurvedA & NutritioN

Assignment File
-By: Chetna Dubey

Ques 1: Write a short note on

Viruddha Ahar: Viruddha Ahar," an integral concept in Ayurveda,

refers to incompatible food combinations that can disrupt digestion and lead to
various health issues. According to Ayurvedic principles, different foods possess
distinct qualities (such as taste, potency, and post-digestive effect) that interact
with each other when consumed together. When incompatible foods are
combined, they can create a toxic substance known as "ama," which
accumulates in the body and contributes to imbalances and diseases.

There are various types of viruddha ahar:

1. Desha viruddha: diet contradictory to a given region
2. Kala viruddha: diet contradictory to time and season
3. Agni viruddha: diet not in accordance to one’s digestive power
 4. Satmya viruddha: intake of food that are not in homologation to one’s
eating habits.
5. Dosha viruddha: diet not in accordance to doshas
6. Matra viruddha: diet incompatible in terms of quantity
7. Sanskar viruddha: consumption of food items that become poisonous
when prepared in a particular way
8. Karma Viruddha: intake of food in contradictory to body’s orders
9. Upachar viruddha: consumption of food not in precreption.

Pitta prakriti: Pitta corresponds to fire and water. Qualities of pitta are
hot, light, sharp, intense, acidic. "Pitta Prakriti" refers to one of the three
primary constitutional types, or doshas, in Ayurveda, alongside Vata and
Kapha.
#Some pitta prakriti or characteristics of pitta are: well-defined musculature,
warm body temperature, good digestion , strong appetite , skin tends to be
sensitive, prone to freckles, moles, and acne , fine, soft, and often oily hair.
To maintain balance, Pitta types are advised to incorporate cooling and
soothing practices into their lifestyle and diet. This includes consuming cooling
foods, avoiding excessive heat and spicy foods, practicing calming activities like
yoga and meditation, and maintaining a regular routine. By balancing their Pitta
dosha, individuals can promote overall health, well-being, and harmony within
the body and mind.

Functions of food
The functions of food extend far beyond mere sustenance; they encompass a
broad spectrum of roles vital for the sustenance and optimal functioning of the
human body. Here are some key functions of food:
 • Nutrition: Perhaps the most fundamental function of food is to provide
essential nutrients
• Energy: Food serves as a primary source of energy, supplying the body
with calories that fuel processes like metabolism, movement, and organ
function.
• Hydration: Many foods contain water, contributing to overall hydration
levels in the body
• Digestion: Certain foods contain dietary fiber, enzymes, and probiotics
that aid in digestion and promote gut health.
• Immune Support: Nutrient-rich foods provide vitamins, minerals, and
antioxidants that support the immune system's function, helping the
body defend against infections and diseases.
• Hormonal Regulation: Some foods contain phytochemicals and fatty
acids that play a role in hormone production and regulation
• Cellular Repair and Maintenance: Amino acids from protein-rich foods
are essential for building and repairing tissues, muscles, skin, and organs.
• Satiety and Appetite Regulation: Consuming a balanced diet with
adequate protein, fiber, and healthy fats helps regulate appetite.
• Social and Cultural Significance: Food plays a significant role in social
gatherings, cultural traditions, and celebrations, fostering connections
between individuals and communities and enriching human experiences.

Ques 2: Discuss the ayurvedic principles of food habits

and factors determining quality of food(Ahara vidhi
visheshayatana)

Ayurveda, the ancient Indian system of medicine, emphasizes the importance

of food habits in maintaining health and preventing diseases. According to
Ayurveda, proper food habits are crucial for balancing the three doshas (Vata,
Pitta, and Kapha), supporting digestion, and promoting overall well-being. Here
are some key principles of Ayurvedic food habits:

Eat According to nature (Prakriti):

Ayurveda recognizes that individuals have unique doshas, which influence their
physical and mental characteristics. Eating foods that balance one's dominant
dosha helps maintain equilibrium within the body.

Follow Seasonal Eating (Ritucharya):

Ayurveda advocates for adjusting food choices according to the seasons to
harmonize with nature's rhythms. In colder months, warming, hearty foods are
recommended, while lighter, cooling foods are preferable in hotter seasons.

Mindful Eating (Sattvic Diet):

Ayurveda emphasizes the importance of mindful eating, which involves being
fully present while consuming food. Eating in a calm, peaceful environment and
savouring each bite helps improve digestion and promotes a harmonious
relationship with food.

Balanced Meals (Tridoshic Diet):

Ayurveda recommends consuming meals that include a balance of all six tastes
(sweet, sour, salty, pungent, bitter, and astringent) to satisfy the body's
nutritional needs and prevent cravings

Food Combining (Virodh Aahar):

Ayurveda advises against certain food combinations that are believed to
disrupt digestion and create toxins in the body. For example, combining fruits
with dairy or fish with milk is considered incompatible and may lead to
digestive issues.

Cooking Methods and Food Processing:

Ayurveda emphasizes the importance of cooking methods and food processing
techniques in enhancing digestibility and nutrient absorption. Cooking
methods such as boiling, steaming, and sautéing are preferred over frying or
deep-frying, as they preserve the food's nutritional value.

Quality of Ingredients:
Ayurveda places great importance on the quality of ingredients used in food
preparation. Fresh, organic, locally sourced foods are preferred, as they are
believed to contain more prana (life force) and vital energy.
Factors determining the quality of food in Ayurveda include:
 • Rasa (Taste): The taste of food indicates its energetic and therapeutic
qualities. Foods with a balanced combination of tastes are considered
nourishing and supportive of health.
• Guna (Quality): The quality of food is assessed based on its gunas, or
inherent qualities, such as heavy or light, oily or dry, hot or cold, and dull
or sharp. Ayurveda recommends consuming foods with qualities that
balance one's dosha(s) and promote equilibrium.
• Virya (Potency): Virya refers to the heating or cooling effect of food on
the body after digestion. Foods with a heating potency increase
metabolic heat and are beneficial for balancing Kapha and Vata doshas,
while cooling foods help pacify Pitta dosha.
• Prabhava (Special Action): Some foods have unique properties or actions
that go beyond their taste, quality, and potency. For example, certain
herbs and spices have specific therapeutic effects on different organs and
systems in the body.
• Processing and Preparation: The way food is processed and prepared
influences its quality and digestibility. Fresh, whole foods that are
minimally processed and cooked with care retain their nutritional value
and vitality.

Ques 3: What are the four different era with respect to

evolution of Indian food as per history? Describe the
evolution of food that took place in these eras.

The evolution of Indian food can be traced through several important eras in
history, each characterized by significant cultural, social, and economic
developments. Four key eras with respect to the evolution of Indian food are:

1. Pre historic era(2.5 million years ago to 1200 BC):

India has anthropological evidences and cave drawings found in various parts
of Indians states through which Pre-historic food habits have been traced. Main
characteristics of pre historic era were hunting,fishing,rudimentary forms of
cultivation. Archaeological evidence suggests a sophisticated agricultural
system with cultivation of wheat, barley, rice, lentils, and various vegetables.
Available food during this era was plants and animals. Flesh of animals with
grains and pulses were eaten. Ancient cooking methods included baking,
grilling, and steaming, as evidenced by the presence of brick ovens and kitchen
hearths.
Common ingredients included grains, legumes, fruits, dairy products, and a
variety of spices and herbs for flavouring.

2. Vedic Period (c. 1500–600 BCE):

The Vedic period saw the composition of the Vedas, ancient Sanskrit texts that
provide insights into early Indian society, culture, and dietary practices. Food
held symbolic significance in Vedic rituals and ceremonies, with offerings made
to deities during yajnas (fire rituals). Agriculture remained central to the
economy, with the cultivation of grains such as rice, barley, and millet.
The concept of a balanced diet (including grains, dairy products, fruits,
vegetables, and meat) was emphasized for maintaining health and vitality
There are mention of various grains in vedas. Animal meat was presumably
consumed in Hindus now Punjab.
Various fruits and vegetables were also mentioned. Alcoholic beverages
also existed in vedic times. Caste system determined food culture like
brahamins usually consumed vegetarian food and sudras consumed tamasic
foods.

3.Mughal Period (c. 1526–1761CE):

The Mughal period marked a significant fusion of Central Asian, Persian, and
Indian culinary traditions, resulting in the emergence of Mughlai cuisine.
The Mughals introduced new ingredients, cooking techniques, and culinary
styles, including the use of aromatic spices, dried fruits, nuts, and rich gravies.
Tandoori cooking, wherein marinated meats and bread are cooked in a clay
oven (tandoor), became popular during this period.
 Royal feasts were extravagant affairs, showcasing the opulence and
grandeur of Mughal cuisine, with dishes like biryanis, kebabs, and kormas
becoming iconic. Mughlai cuisines was rich in spices. Also they had a
fascination towards meat. Foods like jalebi, naan, phirni, khoa are the one
brought by Mughals

4. European Colonization Era(1505-1947):

As Portuguese empire expanded, trade of plants, animals and ideas became
common at ports. It was paramount in shaping cuisine of various regions.
Spices were grown all along the coast of Malabar for trade.
Portuguese eliminated, banned and eradicated a lot of customs and traditions
of Hinduism and Islam.Cheese was added to foods like rasagulla, Sandesh and
many more were inspired. Crops like potatoes, okra, chillies, pineapples,
papaya, cashew, peanuts, maize, guava, custard apple were major gifts of
Europeans.
Throughout these eras, Indian food evolved in response to changing socio-
cultural dynamics, trade relations, invasions, and migrations, resulting in a rich
and diverse culinary heritage that continues to be celebrated today.

Ques 4.Give the classification of foods based on prakriti.

Describe what foods are recommended for each dosha of
human prakriti.

In Ayurveda, the classification of food based on prakriti (individual constitution)

involves identifying the qualities of different foods and their effects on the
three doshas: Vata, Pitta, and Kapha. Here's a general overview of the
recommended foods for each dosha:
vAtA PrAkriti:
Vata individuals tend to have qualities of dryness, coldness, lightness, and
mobility. To balance these characteristics, they benefit from foods that are
grounding, nourishing, and warming.
Recommended foods include cooked grains (such as rice, quinoa, and oats),
cooked vegetables (especially root vegetables like sweet potatoes and carrots),
warm soups and stews, cooked fruits, ghee (clarified butter), nuts (especially
almonds and walnuts), seeds (such as sesame and pumpkin seeds), warming
spices (like ginger, cinnamon, and cloves), and herbal teas.

PittA PrAkriti:
Pitta individuals typically have qualities of heat, intensity, sharpness, and
oiliness. To pacify Pitta dosha, they benefit from foods that are cooling,
hydrating, and mildly spiced.
Recommended foods include sweet fruits (like melons, grapes, and coconut),
leafy green vegetables, cucumber, zucchini, dairy products (especially milk and
yogurt), ghee, coconut oil, grains (such as basmati rice and barley), cooling
herbs and spices (such as coriander, mint, and fennel), and plenty of water.

kAPhA PrAkriti:
Kapha individuals typically have qualities of heaviness, coldness, slowness, and
oiliness. To balance Kapha dosha, they benefit from foods that are light, dry,
warming, and stimulating.
Recommended foods include cooked or lightly steamed vegetables (such as
leafy greens, broccoli, and Brussels sprouts), legumes (like lentils and
chickpeas), grains (such as millet and rye), spicy foods (like chili peppers and
mustard), bitter greens (such as kale and dandelion), pungent herbs and spices
(like black pepper, ginger, and turmeric), and warm, invigorating beverages like
ginger tea.
Importance of Doshas in everyday life : It's important to note that individuals
may have a combination of doshas in their prakriti, and dietary
recommendations can vary based on specific imbalances or health conditions.
Additionally, Ayurveda emphasizes the importance of mindful eating, listening
to one's body, and choosing foods that promote balance and well-being.
Consulting with an Ayurvedic practitioner can provide personalized guidance
on diet and lifestyle choices tailored to individual prakriti and health goals.